Trying to include dishes for my husband Michael, who is lactose intolerant, can be very challenging. Many low carb recipes come with sauces and cheeses. This one is a pleasant surprise. It is simple, flavorful and delicious. INGREDIENTS 1 pound Tilapia 1 medium Chayote peeled, cored and sliced in 1/4-inch slice 2 cups broccoli florets, chopped small, bite sized 1 medium sweet onion peeled, cut in half and slices in 1/2 rounds 3 cloves garlic minced 2 tablespoons olive oil

Having worked nights as a nurse and ended my shift about 7am, I would be hungry but not too tired to cook. This has always been my favorite time of the day. I am wide awake and, on the drive, home I am mentally going over my "to do" list. This is the time when I feel like I can do just about anything. My husband, on the other hand, is not a morning person. He is a teacher and being such works five days a week. He stumbles out of bed at the last minute, showers, takes his meds

I just thought that I would try something different. I didn't know that this was even a recipe until after I cooked it and decided to google it just to see. As I'm sure I've told you before, Michael is lactose intolerant and so many low carb recipes have milk, cream or cheese added to it. Sometimes it is difficult to find simple recipes without these items. I have never been one to eat many different types of fish because I don't appreciate a strong fishy taste or smell. This

Summertime signals the time for back yard barbeques, house parties and all other types of warm weather gatherings. A staple side dish is potato salad. Unfortunately, potato is synonymous with carbs. For those with diabetes it can put quite a damper on things. This recipe offers a refreshing alternative, and when put together right, offers your tastebuds a tasty delight. INGREDIENTS 1 large head of cauliflower cut into bite sized pieces 3 hard boiled eggs, shelled and diced

Thank you Stem and Spoon at stemandspoon.com for this wonderful recipe. It is Keto and Gluten-Free. I did, however, make a few small changes to the recipe but I will let you know what I changed. INGREDIENTS 2 tablespoons avocado oil 2 tablespoons butter (or sub ghee or more oil) 1 large onion, cut into 1/2-inch slices (I used a large, sweet onion) 1 tablespoon smoked paprika (plain paprika was used here) 4-5 boneless/skinless chicken thighs 1/4 cup dry white wine (or sub chic

Last night I made the most delicious spareribs that I think I ever prepared. It was amazingly simple but did take 2.5 hours to cook. There are only 4 ingredients (not including the meat) but the last one is the most important. INGREDIENTS Uncut rack of ribs (I used baby back ribs) Soy sauce Garlic powder Onion powder G Hughes Smokehouse Sugar Free BBQ Sauce-Hickory Flavor* DIRECTIONS Heat oven to 250 degrees Spray non-stick spray on large casserole dish Place ribs, meat side

If you've spent any time reading about diabetes, healthy eating, or weight loss, you've probably heard the term glycemic index. It has been discussed for years as a way to predict how foods affect blood sugar. The glycemic index (GI) measures how quickly a carbohydrate-containing food raises blood sugar. Foods are ranked on a scale from low to high based on how rapidly they cause blood glucose to rise. At first glance, this sounds like a great tool. If a food has a low glycem

One of the most common concerns I hear from people with diabetes is this: "I have a husband and children to feed. I can't afford to cook separate meals." If you're feeding a family on a limited budget, that concern is very real. Many families rely on affordable foods such as rice, beans, potatoes, pasta, and tortillas because they are filling, familiar, and inexpensive. Unfortunately, these same foods can make blood sugar management more challenging for someone living with d

Born and raised in upstate New York then lived in Central New Jersey for 30 some years, I would never have tasted or even contemplated trying to cook a poblano, let alone make a sauce. I had never even heard of a poblano pepper until I moved to deep south Texas. Learning about different cultures and foods is so gratifying. I am proud to say that I can cook Mexican food that is incredibly delicious and low carb at the same time. Philippians 2:3-4 says "Do nothing out of selfi

I recently had a yen for something Italian, but I did not want the typical tomato sauce. I wanted to try something different, so I came up with this recipe. It came out delicious and my husband said it was a keeper. INGREDIENTS 29 ounces of Great Value tomato puree 6 ounces of Great Value tomato paste 14.5 ounces of Great Value diced tomatoes 2 tablespoons of minced garlic 1 large red onion, chopped into medium sized pieces 1 teaspoon of soy sauce 2 tablespoons of olive oil 1

We have between 2000 and 4000 taste buds and they are not all on the tongue. We also have cells that detect taste in the back of the throat, epiglottis, and even the nasal cavity. These wonderful cells let our brain know what we are tasting. Be it sweet, sour, salty, bitter, or savory, our brain then decides whether it is pleasing or not to eat. Because of our sense of taste, cooking can be a delight. Especially if you are cooking something that is familiar to you and you alr

Do you eat to live or do you live to eat? The answer to this question could quite possibly define the type of health and happiness you are experiencing right now. I used to think that I ate to live because I was always hungry. It didn't matter where I was, what I was doing or when I last ate.... all I could think about was putting food in my mouth. I used to work with racehorses and instead of bringing my lunch I would always walk to the restaurant and have a large meal. By t

I love eating out if the opportunity arises. Unfortunately, there are always those menus that are not so "carb controlled" friendly. Here in the Rio Grande Valley of Texas, most of the menus come with lots of rice, potatoes, tortillas or chips. While these foods are essential to some, it can make a carb counter take a tailspin. There have been restaurants that absolutely will not change, add or omit any item included with a dish that looks appealing to me. This means that I e

A man walks into the emergency room around 2 in the morning and is in obvious distress. He is pale and in a cold sweat. He tells the triage nurse that he is having abdominal pain and that it started yesterday. His history is high blood pressure and obesity and admits that he started a low carb diet about one week ago. His primary nurse received the same story and on examination she notes that his abdomen is tender to touch. The emergency room doctor enters and the man gasps a

I've spent most of my nursing career in the Emergency Room. Not only did I need to receive report on the patients from the previous shift, but I also had to be prepared for whatever came through those ER doors next. It could be a relatively simple laceration, abdominal pain, a motor vehicle accident, or even a cardiac arrest. Every situation required a different set of skills, different supplies, and, of course, the doctor. Just like in the Emergency Room, being prepared befo

So, you have diabetes. Take a minute and think about whether or not you REALLY know what diabetes is. The true definition, not what someone has told you. Most people would say, “oh, that’s the sugar disease.” or “That’s when you have too much sugar in the blood.” These simple definitions are true but there is so much more to diabetes than that. There is a world of information out there about diabetes. Some of it is so technical that many have trouble understanding it. Much o