I have the week off so I'm really taking the time to peruse the recipes in Diabetic Living. So far, I've batted a thousand. For lunch, I made another Spinach Panini, and it was even better than last night's because I stuffed more spinach into it, which made it bulkier and chewier. For dinner, I tried two recipes and, once again, I'm glad I have enough left over to be tomorrow's lunch.
I made a simple green salad of mixed baby greens, cucumber, plum tomatoes, chives, and my newest favorite food-kalamati olives. If you haven't tried these, you need to do yourself a favor and do so. They're more expensive than green or black olives, but their flavor is in a class of its own. You can even get them pitted. I made the balsamic vinegar recipe from the cookbook, and it was perfect for this salad. 1/3 cup of good balsamic vinegar, 1/3 cup of olive oil, three cloves of garlic (Yummm!), and fresh oregano are thrown into a blender to produce a sweet, but tangy, dressing for the green salad.
For the main course, I made Pork Chops with Red Cabbage and Pears. The boneless chops, which I pounded to the recommended half-inch thickness, were braised with a cider vinegar, brown sugar (substitute), and dried sage mixture. Once they were done, I covered them in foil to keep them warm. Using the same pan, I heated red cabbage and red onion slices for 8 minutes before pouring in the remainder of the braise mixture and cut-up pears. The pan was covered for a few minutes. (This is when I whipped up the salad.) For the last five minutes, I put the pork chops on top of the cabbage and pear combination to reheat them.
Each dish alone was good, but I served both recipes on the same plate and the combination of all the flavors really made this dinner a memorable one.
I'm down to 175 pounds as of today; that's 37 pounds lighter than I was on
October 8. I don't know about other diabetics out there, but when I put something into my mouth that doesn't agree with me, I can feel my blood getting hot, especially in my feet. I hate the feeling, but it's a damn good indicator of what my body can tolerate.
Anyhow, if you're taking the time to read this, thank you. I'm going swimming!
I made a simple green salad of mixed baby greens, cucumber, plum tomatoes, chives, and my newest favorite food-kalamati olives. If you haven't tried these, you need to do yourself a favor and do so. They're more expensive than green or black olives, but their flavor is in a class of its own. You can even get them pitted. I made the balsamic vinegar recipe from the cookbook, and it was perfect for this salad. 1/3 cup of good balsamic vinegar, 1/3 cup of olive oil, three cloves of garlic (Yummm!), and fresh oregano are thrown into a blender to produce a sweet, but tangy, dressing for the green salad.
For the main course, I made Pork Chops with Red Cabbage and Pears. The boneless chops, which I pounded to the recommended half-inch thickness, were braised with a cider vinegar, brown sugar (substitute), and dried sage mixture. Once they were done, I covered them in foil to keep them warm. Using the same pan, I heated red cabbage and red onion slices for 8 minutes before pouring in the remainder of the braise mixture and cut-up pears. The pan was covered for a few minutes. (This is when I whipped up the salad.) For the last five minutes, I put the pork chops on top of the cabbage and pear combination to reheat them.
Each dish alone was good, but I served both recipes on the same plate and the combination of all the flavors really made this dinner a memorable one.
I'm down to 175 pounds as of today; that's 37 pounds lighter than I was on
October 8. I don't know about other diabetics out there, but when I put something into my mouth that doesn't agree with me, I can feel my blood getting hot, especially in my feet. I hate the feeling, but it's a damn good indicator of what my body can tolerate.
Anyhow, if you're taking the time to read this, thank you. I'm going swimming!
