April ... I like your recipes but where did you go ?

Where has April gone? I find it hard to believe that today is the last day of the fourth month - but it is!

I thought for this post I'd have a play on the letters that make up April, and choose a favourite food from each! So starting with:- 

A … it's got to be Avocado

Avocado on a plate, some LCHF recipes, more details here 

P … I will choose Pork

Pork Casserole Rustic Style, it's a favourite recipe, more details here 

R … it will be Raspberry

Raspberry Cream Cheese Mug Cupcake, it's low carb and delicious, more details here

I … not so easy but Iced Tea

Sugar Free Iced Tea, more details here

L … it's got to be Lemon

Italian Lemon Cake, it's low carb, more details here 

Why not share your favourite choice of A  P  R  I  L foods in the comments ...

Dear reader, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, cartoons, music and recipes!

However, not all the food and recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

I wonder what's on the TV tonight?

Eddie

Live Laugh Love ... and enjoy a low carb raspberry sponge finger !

April brings sunshine smiles and

precious memories of family and grandchildren.

These photographs were taken while out enjoying an hours exercise

(allowed in the current coronavirus situation) and fortunate to live by the sea.

Anyone for a low carb raspberry sponge finger?
more details here

Dear readers, stay well and stay safe,

Do your best to keep smiling
and try to take something from each day.

All the best Jan

T is For Tuna : Tasty Recipes

Did you know that, "Tuna is a member of the mackerel family, tuna are mainly found in the world's warmer oceans. They can grow to a huge size (up to 700kg) and their meaty flesh is distinctively flaky and firm with a rich, strong flavour, the consequence of its comparatively high oil content. Tuna is mainly sold as steaks. It dries out quite quickly, so should be cooked very briefly over a high heat; marinated before cooking; or simmered in a sauce.

Tuna is available all year round, but at their best when in season, starting from May going through to early September (according to variety).

Choose the best - as tuna are oily, they go off quickly, so need to be very fresh. When buying tuna steaks, look for those that have been trimmed neatly, with firm, dense red or dark red flesh and a meaty aroma. Avoid those with strong discolouration around the bone, or which have a dull, brownish cast. Thicker-cut steaks will stay juicier during the cooking process.

Tuna is also available tinned. Albacore is one of the best types sold this way. Skipjack (which, like bonito, is a somewhere between tuna and mackerel, but classed as a tuna) is the most commonly tinned variety. Tinned tuna is available packed in water, brine, vegetable oil or olive oil (with the last being the best).

When preparing Tuna - the steaks should not be washed before cooking - just pat them dry with some kitchen paper. Tinned tuna should be drained before use.

With regard to storing Tuna, if it's fresh tuna, remove any packaging, wipe with kitchen paper, put on a plate, then cover with cling-film and put on the bottom shelf of the fridge. Consume within a day. Tinned tuna should be stored in a cool, dark place. After opening, it should be transferred to a non-metal, airtight container and kept in the fridge for up to 24 hours.

You may cook Tuna by Barbecue, grill or pan fry (up to 2 minutes each side), by Bake, wrapped in oiled foil (10-15 minutes), by Braise (10-15 minutes).
Some alternatives to Tuna are herring, tilapia or mackerel."

Read these words and more here

searching for some tuna recipes
here are some

Grilled Tuna Salad with Garlic Dressing

more details here

Tuna Fish Casserole

more details here

Tuna Steaks Seared and served with a Pineapple Salsa

more details here

I hope you may enjoy a tuna dish soon.

I wonder have you got a favourite from these three recipes?

I must say the tuna with pineapple salsa looks a colourful plateful.

As regular readers know, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, cartoons, music and recipes! 

However, not all the food and recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

Observe social distancing, or else!

Eddie

Happy Sunday ... enjoy a plateful of classic roast chicken and gravy !

If I was to ask the grandchildren what their favourite dinner was the answer would be chicken! They love a classic (Sunday) roast chicken with carrots and their favourite green vegetable, which is broccoli...

I can remember my Dear Mum cooking what was for us a traditional Sunday family roast - often chicken, but also beef, pork or lamb. If she wanted to be slightly more adventurous then her favourite cookbook would be out on the kitchen table and she would check out recipes etc. This book was 'Mrs. Beeton's' cookbook, does anyone else remember that one?

But back to a Classic Chicken Roast and recipe suggestion -

Ingredients:
Serves Four
1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1½ kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
For the gravy
1 tbsp. plain flour
250ml chicken stock (a cube is fine)

Method:
1. Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base of a roasting tin that fits the chicken, but doesn’t swamp it.
2. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using. Sit the chicken on the vegetables, smother the breast and legs all over with the butter, then season the outside with salt and pepper.
3. Place in the oven and leave, undisturbed, for 1 hr 20 minutes – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear. Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 minutes. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
4. While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown, sandy paste. Gradually pour in the stock, stirring all the time, until you have a thickened sauce. Simmer for 2 minutes, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Nutrition per serving:
4g Carbs 40g Fat 49g Protein

From an original idea here

Of course in the present Covid 19 emergency we cannot visit and all sit down for a family meal together … but we can perhaps do the next best thing! All agree to have the same lunch and at an allotted time use the internet Skype, Facetime etc to enjoy a virtual meal together.

A variety of recipe ideas, food suggestions and articles are within this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Stay well and stay safe,
Do your best to keep smiling
and try to take something from each day.

All the best Jan

Chocolate Chip Banana Bread - Low Carb : Keto : Gluten Free

Karen at KETohh blog says "Just wait until you taste this delicious recipe for Low Carb Choc Chip Banana Bread. Not only is it processed sugar free but it’s also gluten free and nut free. Coconut flour is the staple flour used and it’s amazing how well it performed in this recipe. It’s wonderfully moist and you can’t taste the flavour of coconut at all. Banana and chocolate are the real stars of this recipe.

Perfect for a healthy snack, and as it’s nut free this would also be great to pack for school lunches. Make it and slice it into serves and freeze it so you can grab one from the freezer as you race out the door. If you have guests dropping by this recipe would be perfect to serve for afternoon tea.

Ingredients

18 servings

4 large eggs
2 small to medium bananas
1/3 cup almond milk/coconut water, milk or coconut cream unsweetened
1/4 cup EVOO - extra virgin olive oil
3/4 cup coconut flour
1 tablespoon stevia blend
1 teaspoon baking powder
½ cup dark chocolate choc chips

Instructions
1. Preheat oven to 170 C / 340 F fan forced / gas mark 4
2. Combine the dry ingredients in a small bowl ensuring the baking powder is well dispersed.
3. In a large mixing bowl beat the eggs, then add the mashed banana and all other wet ingredients. Mix until well combined.
4. Add the dry ingredients to the wet ingredients and fold through until well combined. Fold through the choc chips.
5. Pour into a loaf pan lined with baking paper and gently smooth off the top.
6. Bake approximately 45-50 mins or until cooked on the inside.
7. Allow to cool for 10 minutes in pan before cooling on wire cake rack.
8. Store in fridge wrapped in cling wrap and sealed in a container for up to 3 days.

Variations
1. Add 1 teaspoon of cinnamon and 1 teaspoon of vanilla extract if desired for a spiced banana loaf.
2. Add a pinch of sea salt. The flavour of chocolate is enhanced when salt is added.

Serving Suggestion
Freeze in individual serves for an instant snack.

Recipe Notes
Paleo Sweeteners - replace the sweetener with 2 tablespoons of either coconut flour, maple syrup or honey (or to taste).

Nutritional Information
Serving: 1slice | Calories: 99kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Fibre: 2g"

Need help with weight/measurement conversion, see here

Original recipe idea with step by step video and more details can be found here

The above recipe use 'low carb flour' and if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at 'Ditch The Carbs' site has a very good guide, and you can read it here

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Courgette / Zucchini Mexican Style : Low Carb

Some call them courgettes, while others know them as zucchini ... but did you know this vegetable is a great low calorie, low carb option to include as a regular food choice in a diabetic diet.

You will find there are many different versions of this traditional courgette/zucchini dish in Mexico. This version with cottage cheese offers a chance to savour some traditional Mexican flavours as part of a low-carb lifestyle.

Ingredients

Four Servings

9g carbs per serving

2 tbsp olive oil
½ yellow onion, chopped
1 garlic clove, crushed
1 fresh jalapeño, chopped
2 tomatoes, chopped
1½ lbs (650g) courgette/zucchini, cut into small cubes
½ tsp salt
1 pinch pepper
¼ tsp dried oregano
1 cup (225ml/200g) cottage cheese

2 poblano peppers, roasted and cut into strips

Instructions

can be seen here

Tips
Roasting Poblano peppers is easy!
Heat oven to 400°F (200°C).
Place the peppers on a greased baking sheet. Bake on the middle rack for 20-30 minutes, turning occasionally to char all sides, and then remove from oven.
Place the peppers in a covered bowl for 10 minutes to loosen the skin. Use a fork to pull the skin off, and then slice the pepper into thin strips. Done!

Add cubed ham pieces for another delicious take on this traditional Mexican dish. You can also substitute the cottage cheese for natural yogurt or full fat ricotta cheese if you prefer.

Yes, courgette/zucchini is a nutrient-dense vegetable which deserves all the love it can get, and here are some reasons why:

High in fibre and water
Contains significant amounts of vitamins B6, riboflavin, folate, C, and K
Rich in minerals like potassium and manganese
Reduces constipation and other digestive issues

Rich in antioxidants and anti-inflammatory phytonutrients Improves eye health due to health-protecting antioxidants 

There are some more recipe suggestions you may like to try to include this vegetable in your menu plans, find them here

A variety of recipe ideas, food suggestions and articles are within this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

This weeks Darwin Award winners.

And some seed fell on stony ground.

Eddie

Quote of the month.

"No society can legitimately call itself civilised if a sick person is denied medical aid because of lack of means" Nye Bevan often called the Father of the NHS (1952)

Eddie

To Brighten Your Day !

image from here

Talking to family and friends, reading many sites and blogs it seems that due to Covid 19 many (most) are finding day to day living is not easy. I'm sure we would all like to know when things will get back to more normal conditions, but at the moment we need to follow health and safety instructions and do the best we can.

Yes, life is certainly strange and it is even more important to take a little something from every day, to be thankful for the small things that can still be enjoyed.

Take these flowers for instance ... perhaps they may provide a little colour and beauty in your day today ... I hope so.

To all my wonderful blogging friends, thank you so much for your continued support of this blog, it is always so nice to receive, read and share your comments.

Of course it wouldn't be me if I didn't include a recipe in a post, so for those who may like to see a delicious chicken recipe how about one of these;
Chicken Thighs Pan Roasted with a Chive Cream Sauce
Mustard and Sage Chicken with Celeriac Mash

Chicken Casserole - with a selection of vegetables

Find out more here

For those readers who enjoy cauliflower, have you tried any of these recipes?

Have a look here

Stay well and stay safe,

Do your best to keep smiling
and try to take something from each day.

All the best Jan

T is for Turkey, so tasty in a Blanquette ...

Turkey is one of those tasty meats that is positively good for you. It has essential nutrients that are good for the whole family. It contains:

Protein, which nourishes every cell of your body. Protein helps build muscles and bones, so is essential for childhood development. But you may not be aware that it’s also needed to stop muscle wasting, so is crucial as you get older too.

B Vitamins, which help to unlock the energy from foods. Turkey breast is a source of vitamin B6, which helps keep your red blood cells healthy and reduce tiredness and fatigue.

Selenium, which helps keep your hair and nails healthy, it is also needed to keep your immunity topped up, and is also vital as a protection against damage to your cells and tissues.
Phosphorus, is needed for normal growth and development of bones, it also helps to release the energy from food. 

Why not try this recipe suggestion, it's Turkey Blanquette with broccoli florets, carrot batons and peas ... have a look at the recipe below 

Ingredients

Serves Four
1 large turkey breast, diced into cubes
150g diced bacon
2 garlic cloves, minced
2 sprigs of tarragon finely chopped
2 tbsp parsley, chopped
3 shallots peeled
300ml white wine
cold water
25g butter
2 tbsp plain flour
2 egg yolks
3 tbsp cream
juice of 1/2 lemon
250g of broccoli florets, carrot batons and peas, lightly poached in water
sea salt

freshly ground black pepper 

Method
Lightly brown the turkey breast and bacon in a pan over a moderate heat for 3 minutes. Add the garlic and shallots and sauté for 2 minutes. Add the chopped herbs. Add the wine then pour in enough cold water to just cover all the ingredients. Bring the mixture to a boil. Season to taste, reduce to a simmer and cook over a low heat, covered, for 30 minutes.

When the turkey is almost done, in another saucepan melt the butter in, then scatter the flour over the top. Stir to form a smooth roux then gradually add 400ml of the turkey cooking liquid, stirring constantly.

Once the sauce has a creamy texture, pour the sauce back over the turkey. Adjust the seasoning to taste and cook for 15 minutes more with the lid off stirring regularly. Cook turkey thoroughly with no pink showing.

Mix together the egg yolks, cream and lemon juice in a bowl. Beat in a little of the hot sauce from the turkey and then add the complete mixture back to the pan, whisking constantly. Heat gently for 2 minutes and allow to thicken, do not allow to boil, turn into a serving dish mix in the cooked vegetables, garnish with the chopped parsley and serve.

Each Serving:
Carbohydrate 15g Protein 21.1g Fibre 4g Fat 11.8g

Original recipe and image from Tesco Real Food   

A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Vivaldi's Winter (Four Seasons) - Milan Řehák

Saturday night again and music night. I try to find different styles of music and this guy is very special, mind boggling talent, enjoy.

Stay safe and stay calm, keep isolated and use your time to read and enjoy the fantastic amount of free music on the tube. Peace and good health to all.

Eddie

Six Healing Benefits of Cumin

Laurentine ten Bosch writes:

"One slightly-bitter, fragrant, and healing spice has been a mainstay in our kitchen for the longest time. Cumin, in all its forms, is one spice I can’t resist including in any dish. It adds the perfect amount of depth to Mexican flavours, a rich and healing element to Indian dishes, and a bite to my favourite Middle Eastern cuisines. The real reason I love cumin? It’s so much more than the taste. This ancient spice has been used since the beginning of time for it’s healing properties. In fact, Ancient Roman and Greek societies used to use it as a cheaper alternative to black pepper! But our love for the spice goes deeper than that...

1. Powerful Digestive Aid

Cumin is one of the most vital ingredients in Ayurvedic Kitchari, noted as being an extremely powerful digestive aid. There’s a number of reasons our gastrointestinal tract responds to the seed; most importantly, cumin contains oils that stimulate secretion of pancreatic enzymes that are crucial for both digestion and nutrient absorption. There’s a reason cultures like those in India and the Middle East have such great digestion, and it’s thanks to this humble seed. 

2. Contains Anti-Cancer Properties
This term gets thrown around a lot in natural nutrition, but there’s an incredible amount of research going into how effective the healing properties of cumin really are. The seed is packed full of nutrients with free-radical scavenging tendencies, prompting a closer look from the scientific community into the healing properties that have been used in Ayurvedic practice for centuries.

3. Rich Source of Iron
While it’s not advised to get all of your Recommended Daily Intake from a spice jar, getting creative with the cumin in your meals can help boost those vital iron levels. 100gm of the spice contains 66.4mg of the essential mineral, and while we don’t recommend eating cumin seeds by the spoonful, a pinch here and there can all add up at the end of the day.

4. Beat The Bloat & Increase Urine Flow To Detoxify
We’ve established (and if we’ve ever eaten too much, it’s pretty easy to tell) that cumin has wonderful digestive properties, but there’s another way that the spice can help us fight that bloated feeling. Cumin is a natural diuretic, promoting healthy kidney function and ridding of toxins within the body. Increased urine flow within the body helps to tackle any blockages and let go of any water retention. In essence, the seed serves to promote detoxification within these pathways.

5. Gives Power To Reproductive Health
There are two ways that cumin helps to keep our reproductive systems thriving. The spice is a natural aphrodisiac, increasing sexual desire by way of chemical reactions in the brain - so put down the oysters and pick up a spice jar instead. Cumin has also been noted for playing a role in a healthy menstrual cycle. It helps to contract the uterus, which can release any trapped blood. If you are having issues with an irregular cycle, try soaking two tablespoons of the seed in a glass of water overnight, and drinking first thing the next morning. This can be repeated until your cycle becomes regular.

6. Adds Punchy, Salivating Flavour 
My favourite part about the spice is it just smells so nourishing and homely when it’s heated on the stove. The sound of the seeds popping and the smell of the spice emulsifying get me salivating; there’s a good reason for this. Science tells us that even the mere mention of a food can trigger a reaction in the brain to stimulate saliva production, which produces vital enzymes to help break down our food from the outset."

Some Recipes That Use Cumin

Cumin, alongside all the wonderful health benefits, has so much versatility in the kitchen. 

Cumin Scrambled Eggs - more details here

Takka Dhal With Spinach And Fresh Tomato - more details here

Locro Southern American Stew, so warming - more details here

Roasted Lamb Steaks with almonds and a tomato ragu - more details here

Do you like to use cumin in your cooking?

Why not consider these recipes to get inspired in the kitchen and serve up your most healing dish yet...

See original article with more recipes here

As regular readers know, we bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy... but please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

This weeks Darwin Award winner.

Eddie

Mythbusting to help reverse type 2 diabetes during the time of coronavirus

Never has our metabolic health seemed more important than now, during the global response to the novel coronavirus SARS-CoV-2 and resulting COVID-19 pandemic.

While we are all at risk of being infected by the virus, individuals with diabetes and hyperglycemia and other markers of metabolic syndrome, such as hypertension and obesity, are at markedly increased risk of dying from the infection.

As Dr. David Ludwig of Harvard pointed out in his recent editorial in The New York Times, it’s impossible to think we can isolate “only those at risk” when two out of every three Americans are overweight, almost 50% have hypertension or cardiovascular disease, and 10% have type 2 diabetes.

With Europe and the UK showing similarly concerning trends, this is not an isolated problem.

In addition, a previous study estimated only 12% of the American population meet criteria for being “metabolically healthy.”

These staggering numbers highlight just how sick we have become and how now, more than ever, we need to refocus our attention toward reversing the trend of metabolic diseases.

To help better understand where to start, this article covers the three most common myths about type 2 diabetes. Busting these myths will help you reverse this condition and dramatically improve your health.

The above words, and the rest of Dr. Bret Scher article, can be read here

All the best Jan

Cheeseburger Salad : Low Carb : Keto

Jill Wallentin says "This amazing salad is quick, inexpensive and filled with all of the best flavours of a juicy cheeseburger. The ingredients come together for a familiar and favourite taste sensation that makes you wonder why you ever ate burgers on a bun! The pickles and onion not only add flavour, but also add a nice crunchy texture bite after bite"

Sounds and looks delicious, here are the ingredients you will need for four people ...

Ingredients

8g net carbs per serving

Seasoned ground beef
24 oz. (700g) ground beef or ground turkey
4 tbsp butter
2 tsp garlic powder
1½ tsp salt
¼ tsp ground black pepper
toasted sesame seeds for serving (optional)
Dressing
1 cup (225ml)  mayonnaise
1 tbsp tomato paste
3 oz. (75g) pickles, finely chopped
½ tbsp yellow or Dijon mustard
1 tsp white wine vinegar
salt and ground black pepper to taste
Salad
4 oz. (110g) lettuce, cut into smaller lettuce leaves
2 oz. (50g) red onions, sliced
9 oz. (250g) tomatoes, sliced
2 whole pickles, each cut in half width-wise, and then sliced into 4 spears, per pickle

8 oz. (225g) cheddar cheese, shredded (grated)

Recipe Instructions

can be found here

Related Post

Have you tried a low carb Cheeseburger Casserole? More details here

Did you know this about Cheddar
"During olden days, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.

Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as 'Cheddar' since it is not protected like other cheese names or brands.

Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour. 

Joseph Harding, the "father of Cheddar cheese" who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as "close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!"

Above words and picture about cheddar from here

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Happy Easter : Sunday 12 April 2020

image from here

Happy Easter Wishes to all our readers

Jan and Eddie

Emily Barker - Nostalgia (Wallander version)

I missed last Saturdays music night, blame my local pub lol. This track haunts me, and is a total contrast to the track I posted earlier. Enjoy. 

Stay safe folks and peace to all. Eddie

Lucky Chops NYC

Saturday night and music night on this blog. These guys are not only great musicians, they have an energy level that defies belief, check them out, you will not be disappointed.  

Good luck and good health to all, stay safe. Eddie

Two Quick Comfort Cakes : Suitable For Diabetics and Non-Diabetics

Do you find, especially in these uncertain coronavirus days, there are times when only cake or chocolate will do! 

However, I think most readers would agree that diabetes and cakes doesn’t sound like a great combination, as both flour and sugar will raise blood sugar levels and that is the last thing a diabetic wants or needs.

However, (good news) there are sugar substitutes that work quite well in most recipes and there are many different low carb flours and flour substitutes which may be used. 

Low carb cakes can be delicious and do not raise blood sugar levels as a regular cake would, so if you are a diabetic and want to treat yourself to a cake you could consider trying a low carb cake recipe. In fact many non-diabetics, or those wishing to reduce sugar and carbs intake can enjoy these cakes too. 

Raspberry Cream Cheese Mug Cupcake : Low Carb and Delicious

Are you a fan of mug cakes? They're very popular in the low carb, keto world.
In about five minutes you can mix a few basic ingredients...
then enjoy a single serving of 'sweet', low carb goodness.
No oven needed for this recipe, it's 'cooked' in the microwave!
see more details/recipe here

Chocolate Mug Cake

hard to resist and ready in under five minutes
see more details and recipe on the Diabetes Diet Blog here

The above recipes use 'low carb flour' and if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at 'Ditch The Carbs' site has a very good guide, and you can read it here

If you may be looking for more low carb cake recipe ideas, why not consider one or all of these here 

You may also be interested in reading 'Introduction to low-carb for beginners', find it here 

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Paprika Pork with Red Peppers : Perfect Low Carb Dinner

Just lightly spiced and satisfyingly creamy, this pork recipe needs only a handful of ingredients, and the addition of sliced red peppers gives the dish more depth and texture.

INGREDIENTS:
Serves Four
4 pork chops or escalope's
1 onion
1 clove garlic
2 red peppers
2 tsp paprika
1 tsp tomato puree
200ml chicken or vegetable stock
200ml crème fraiche
Chopped fresh parsley

METHOD:
Heat a tablespoon of olive oil in a large frying pan and cook the pork chops or escalope's for two minutes on each side until lightly golden brown. Remove to a plate.

Finely slice the onion, peppers and garlic and add to the pan you had sealed the pork in. Cook over a moderate heat for about ten minutes until soft and translucent.

Stir in the tomato puree and then pour over the stock. Return the pork to the pan and simmer for five minutes until slightly syrupy. Add the crème fraiche and some seasoning and simmer for two more minutes before stirring in a handful of chopped fresh parsley.

Serve with mashed swede (rutabaga) or cauliflower rice, and perhaps some green beans.

Original recipe here

For those readers looking for a lower carb vegetarian dish, how about Baked Aubergine / Eggplant Bruschetta, see more details here

As we welcome both old and new readers, you will find this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, music and recipes!

However, not all the recipes ideas and suggestions featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Keep Smiling and Keep Fit : Plus at home with Joe Wicks !

I do my best to keep fit and as regular readers know … walking is my first choice. However, the grandchildren also play their part in keeping me fit and active! They always seem to be involved with a variety of interesting activities and youngest grand-daughter enjoys gym and dance. Well, I have resisted doing handstands and cartwheels LOL! but willingly try out any dance moves - not always with the best results - but we do have a good laugh about it, which is always a magical and special moment. Of course with the present coronavirus, and the dictates of social distancing, visits etc. all  current contact with them is made through the wonder of technology, for which I am so grateful ...

Talking about keeping fit; the grandchildren are currently enjoying the PE sessions that Joe Wicks is doing every morning, he says "With the schools closed and with us all spending more time at home, it's more important than ever that we keep moving and stay healthy and positive," more details here

Joe's sessions are very popular and he is donating all of the revenue generated by the classes to help the National Health Service during the coronavirus crisis.

He also had a Fancy Dress Friday Fitness session which you can see from the photograph below son and grandson dressed up. Son looked a very good Joe Wicks lookalike and Grandson's inspiration was from the popular 'Where's Wally' books. That's Joe on the TV enjoying keeping fit as Spiderman!

I also happened across this short video recently and it made me smile,

the young are so good at copying what grown ups do, I hope you enjoy it. 

Stay well and stay safe,

Do your best to keep smiling

and try to take something from each day.

All the best Jan