Tuesday, June 9, 2009

Healthy and Delicious Snack Tip

Here's a delicious and healthy snack that Ralph and I always have about an hour prior to going to bed. I always have a platter with a variety of fresh fruit so it's easy to make dessert.

When fruits are in season and in abundance, go get some! Recently strawberries were $4 or 5 pints! I freeze some and have fresh with oatmeal for breakfast cooked in my wok. We cook nearly everything in my cast iron wok which sits conveniently on my portable butane gas stove right on top of my electric coil. We never put ours away because if you don't see it, you won't use it.


We call it our "mini-meal", I have low sugar, inherited from my mom who has diabetes and my brother passed away from it. Over the years, I have donated a lot of WokStar cooking class certificates to the local Diabetes Research Institute and also invited many of the staff to attend. I hope they will be able to spread the word that having diabetes does not have to be doom and gloom. There are many quick, healthy, delicious foods we can eat. My doctor is pleased that my "diet" is so good that I don't need to be on drugs. I wrote a whole page about Health and Diet on my website.

I have to keep topped up but not with just fruit because it's all sugar. So, I was surprised and disappointed to see at local fundraising festivals, the Junior Diabetes booth was selling CANDY or cakes and said so. With childhood obesity such a huge problem, I am flabberghasted to read constantly in the papers chefs teaching kids how to bake cookies and cakes.

What works for me is balancing fruit with protein, otherwise you have a sugar high and deep dip. If I don't have this, I'm "starving" in the middle of the night and my tummy growls so loud, it wakes me up.

I add protein powder (Wholefoods brand is cheapest) and / or textured protein (bulk section at Wholefoods), then top with dollop of Cabot's Greek Style yogurt (has live active cultures, good for building up immune system, available at Publix and most supermarkets). I just discovered Cabot and love this, it's very creamy like double cream in England. Also, I feel like I'm supporting the dairy farmers in Vermont, cause it's owned by them, so show your support and try it.


Not done yet, add liberal sprinkling of ground flax seed (I grind myself, otherwise it's indigestible) which is good fiber, hit of granola (get bulk at Wholefoods, much cheaper than packaged), a few toasted almonds (I toast our own from Costco) for crunch, sometimes also add quinoa flakes and viola. We look forward to this every night.

8 comments:

  1. I never understood how people eat donuts and muffins for breakfast! If I even touch one I am starving an hour later from the sugar crash.

    I totally agree with the natural sugars + protein combo, this sounds really yummy.

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  2. I totally understand your frustration about obesity and chefs teaching kids how to bake cookies and cakes. Sure, sweets are great once in a while... I have a huge sweet tooth, but I know how to control myself- something not many people know how to do.

    Sure, once in a while, I'll live on the edge and eat 4o shortbread cookies, but I make up for it the next morning by running a few miles and eating healthy.

    Most of the stuff on my blog doesn't reflect on my daily diet. If it did, I'd probably be one of the most unhealthiest people around. I find a balance, which most people need to learn so they can prevent themselves from becoming obese and suffering from many different diseases. On a regular basis, I would say that I eat pretty healthy- fruits 3 times a day, dinner will usually consist of lots of veggies (I love the stuff!), some type of protein, and something else.

    People usually will stumble upon my blog (or my twitter account) and immediately have the misconception that I eat unhealthy every day. No, it's a balance of things- and everyone needs to find it.

    I love how you mentioned that the Junior Diabetes booth was selling Candy or Cakes. Unless that candy and those cakes were made from splenda, they should not have been selling the stuff! I mean, really!

    Also, I love what you do in the middle of the night. Usually, I'll just munch on some leftover veggies from our dinner, or even eat the leftovers from our dinner... But, I definitely should try what you do. I think I'd love it!

    Great Post!

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  3. Great tips! We make our own yogurt, Iove it with berries and a little agave.

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  4. Thanks Kamran for wonderful comment, you hit it on the head about BALANCING protein and carbs. It doesn't send you into a sugar coma. This applies to everyone, not just people with diabetes.

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  5. Thnx Maria for stopping by. I visited your blog and left a comment on your Tofu veg stir fry blog. Great to hear you and Josh enjoy stir frys. You'll enjoy some of my other posts on this very topic. Wondering what kind of wok you use?

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  6. I love this delicious snack. It makes a difference when Greek yogurt is used. I did a similar fruit salad on my blog using tropical fruits. I didn't have some nuts that time but protein does balance blood glucose levels.

    My heart goes out to people are suffering from chronic diseases but doesn't want to change their diet. When my sister in law was confined in the hospital, she stayed in the emergency room because there's no room available for them. Is that how many people are sick nowadays. My brother says that food is simple but we're making it too complicated.

    You have this advocate to share healthy eating and one of them is through your technique in stir-frying. I hope to be able to teach other people too about healthy eating and the misconceptions that they've heard through wrong knowledge.

    Here's to you and your calling to healthy eating and cooking.

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  7. Divina, as a health consultant, I'm so glad you agree with my approach to eating healthy yet delicious while keeping it simple. Thnx for your support. Stir frying makes everything taste fresh, crispy, crunchy and oh so ALIVE.

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  8. Thanks for the support! You're right... your purchase of Cabot DOES support farmers. 100% of our profits go back in the hands of the more than 1200 farm families who own Cabot Creamery. On behalf of all of them, we say "thanks" and "enjoy"!

    ~Regan
    Cabot Creamery

    ReplyDelete

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