Why do I do this? As I've travelled around the Eastern United States, I've talked to so many different types of people. Many of them are diabetics. Others have stomach issues. They have such a hard time with their diet. It is usually because of family.
We gather together to eat during celebrations, holidays, and family reunions. Also every day families gather at mealtime. You may be cooking for yourself, or you might be cooking for a loved one. You might be a chef, or you may hate to cook. No matter which describes you best, you are in the right place for healthy recipes!
Every week, I put out just one recipe. Some weeks it is a simple recipe. Other weeks might be a more challenging recipe. You may like some recipes while others may not be to your taste. They all have the same thing in common... they are meant to help you find recipes that you like and don't spike a diabetic's blood sugar. I work to find options that are also loved by people that aren't diabetic.
This idea was reinforced one summer day when I was out with friends. There were 5 or 6 of us enjoying a lazy kayaking trip down the creek. We stopped about halfway through to take a break. Some of us were hungry; and I happened to have some of my toasted pumpkin seeds with me. They were a hit with everyone as a healthy snack option. The recipe is available here in the Diabetic Friendly Recipes section.
This week's is one I learned early. Roasted asparagus is not only quite easy to make but it also has multiple healthy properties. Asparagus is high in folic acid and is an excellent source of potassium, fiber, thiamin, and vitamins A, B6, and C without many calories.
Source: "The Health Benefits of Asparagus"
Nourish by WebMD
Ingredients:
- one large bundle of asparagus
(usually 28 - 30 spears)
- 1/4 cup of parmesan cheese
- spray butter
- 1/4 - 1/2 tsp of garlic salt ***Depending on your taste***
Directions:
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil with the shiny side down.
Pop off the bottoms of the asparagus stalks.
Spray the sheet with a thin layer of butter.
Lay out the stalks on the pan.
Top the stalks with the parmesan, garlic salt, & another layer of butter.
Cook for 20 min.
Now I'm off to continue working on my cornbread recipe with no corn, a brownie recipe, and a fun peanut butter bread recipe. Some of them will be in my diabetic friendly recipe book coming out soon. Meanwhile, I hope you enjoy this recipe! Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.
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Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up to date lab work.
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