Warming Stews for Late October

“I’m so glad I live in a world where there are Octobers,”

(Lucy Maud Montgomery, Anne of Green Gables).

October, our tenth month of the year has thirty-one days ... and I don't know about you, but I have found the days have just flown by! October always seems to provide lovely colours, and Eddie and I have enjoyed some lovely Autumnal walks. We have also enjoyed some delicious Autumn stews and casseroles, which leads me onto the two recipe suggestions I share today. With Halloween and Bonfire Night so close either of these recipes would be suitable but can be enjoyed at other times too. 

Ghoulish Goulash Stew

If you are looking for a perfect Halloween recipe to tuck into after a night of trick or treating, then look no further! This ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, is packed with succulent lamb and flavoured with chilli and paprika for a warming, spicy kick... Yum!

Ingredients

Serves Four

2 tbsp. olive oil

600g (1lb) diced lamb leg

1 large onion, finely chopped

2 large garlic cloves, finely chopped

1/2 - 1 red chilli, de-seeded and finely chopped (depending on taste)

1 tsp smoked paprika

1 1/2 tsp cumin seeds

1 x 400g tin chopped tomatoes

750ml (1 1/4pt) lamb or vegetable stock

2 medium beetroot, peeled

250g (8oz) butternut squash, peeled, de-seeded and chopped

1 large red pepper, de-seeded and sliced

10 Pimento stuffed olives, halved

handful parsley or chives, finely chopped

soured cream, to serve

Instructions

can be seen here

Lentil and Vegetable Minestrone Stew / Casserole

You may have a Halloween or Bonfire Night gathering coming up and are looking for a warming stew/casserole. Well, how about considering this one!

Ingredients

Serves Four

1 tbsp. olive oil

1 onion, chopped

1 carrot, diced small

1 celery stick, diced small

3 large garlic cloves, finely chopped

3 tbsp. sundried tomato paste

2 sprigs of rosemary

1 bay leaf

700ml hot reduced-salt chicken stock

1 x 400g tin (pomodorini) cherry tomatoes

1 x 400g tin green lentils, drained and well-rinsed

100g cabbage or kale, any tough stalks removed, shredded

To serve (optional)

a few Parmesan (or vegetarian alternative) shavings

a few basil leaves

a drizzle of extra-virgin olive oil

Instructions

can be seen here

You will find a variety of articles and recipe ideas 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Ya Gotta Larf

 

Eddie

Creamy Parsnip and Apple Soup : Perfect for Autumn/Fall Days

Today, I am sharing a recipe from the The Hairy Bikers David Myers and Simon King. They are two 'northern blokes' with a passion for cooking and food. They have presented a range of television shows that combine cooking with the travelogue format, along with a range of cookery books published to accompany their various television series. You may have read that at the moment Dave Myers has been undergoing cancer treatment ... I'm sure all readers wish him well.

These two 'northern blokes' have created many lovely recipes such as this delicious parsnip and apple soup which perfectly combines tangy cooking apples and the sweetness from parsnips. The recipe featured on the BBC cookery show 'The Hairy Bikers - Best of British' 😋

Ingredients

Serves Six

25g/1oz butter
1 tbsp sunflower oil
2 medium onions, chopped
600g/1lb 5oz parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
1 litre/1¾ pints vegetable or chicken stock
150ml/5fl oz milk
flaked sea salt and freshly ground black pepper

Method

1. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
2. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
3. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt.

Recipe Tip
Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.

Taken from original recipe here

Related Post

Parsnips : Perfect for Autumn and Winter Months : read it here

~ enjoy your Autumn Days ~

(or Spring Days if in the Southern Hemisphere)

We bring a variety of articles and recipe ideas to 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

These Seven Nutrient Deficiencies Are Incredibly Common

Sharing an article by Adda Bjarnadottir, MS RDN (Ice) she writes:

"Many nutrients are essential for good health. While it’s possible to get most of them from a balanced diet, the typical Western diet is low in several very important nutrients.

This article lists seven nutrient deficiencies that are incredibly common.

1. Iron deficiency

Iron is an essential mineral. It’s a large component of red blood cells, in which it binds with haemoglobin and transports oxygen to your cells.
The two types of dietary iron are:
Heme iron. This type of iron is very well absorbed. It’s only found in animal foods, with red meat containing particularly high amounts.
Non-heme iron. This type, found in both animal and plant foods, is more common. It is not absorbed as easily as heme iron.
Summary: Iron deficiency is very common, especially among young women, children, and vegetarians. It may cause anaemia, fatigue, a weakened immune system, and impaired brain function.

2. Iodine deficiency
Iodine is an essential mineral for normal thyroid function and the production of thyroid hormones. Thyroid hormones are involved in many bodily processes, such as growth, brain development, and bone maintenance. They also regulate your metabolic rate. Iodine deficiency is one of the most common nutrient deficiencies, affecting nearly a third of the world's population.
Summary: Iodine is one of the most common nutrient deficiencies in the world. It may cause enlargement of the thyroid gland. Severe iodine deficiency can cause mental retardation and developmental abnormalities in children.

3. Vitamin D deficiency
Vitamin D is a fat-soluble vitamin that functions like a steroid hormone in your body. It travels through your bloodstream and into cells, telling them to turn genes on or off. Almost every cell in your body has a receptor for vitamin D. Vitamin D is produced from cholesterol in your skin upon exposure to sunlight. Thus, people who live far from the equator are likely to be deficient unless their dietary intake is adequate or they supplement with vitamin D.
Summary: Vitamin D deficiency is very common. Symptoms include muscle weakness, bone loss, an increased risk of fractures, and — in children — soft bones. It is very difficult to get sufficient amounts from your diet alone.

4. Vitamin B12 deficiency (see also related posts below)
Vitamin B12, also known as cobalamin, is a water-soluble vitamin. It is essential for blood formation, as well as brain and nerve function. Every cell in your body needs B12 to function normally, but your body is unable to produce it. Therefore, you must get it from food or supplements.
B12 is only found in sufficient amounts in animal foods, although certain types of seaweed may provide small quantities. Therefore, people who do not eat animal products are at an increased risk of deficiency. Studies indicate that up to 80–90% of vegetarians and vegans may be deficient in vitamin B12. More than 20% of older adults may also be deficient in this vitamin since absorption decreases with age.
Summary: Vitamin B12 deficiency is very common, especially in vegetarians, vegans, and older adults. The most common symptoms include blood disorders, impaired brain function, and elevated homocysteine levels.

5. Calcium deficiency
Calcium is essential for every cell in your body. It mineralizes bones and teeth, especially during times of rapid growth. It is also very important for bone maintenance. Additionally, calcium serves as a signalling molecule. Without it, your heart, muscles, and nerves would not be able to function. The calcium concentration in your blood is tightly regulated, and any excess is stored in bones. If your intake is lacking, your bones will release calcium. That is why the most common symptom of calcium deficiency is osteoporosis, characterized by softer and more fragile bones. Symptoms of more severe dietary calcium deficiency include soft bones (rickets) in children and osteoporosis, especially in older adults.
Summary: Low calcium intake is very common, especially in women of all ages and older adults. The main symptom of calcium deficiency is an increased risk of osteoporosis later in life.

6. Vitamin A deficiency
Vitamin A is an essential fat-soluble vitamin. It helps form and maintain healthy skin, teeth, bones, and cell membranes. Furthermore, it produces eye pigments, which are necessary for vision. There are two different types of dietary vitamin A - Preformed vitamin A. This type of vitamin A is found in animal products like meat, fish, poultry, and dairy. Pro-vitamin A. This type is found in plant-based foods like fruits and vegetables. Beta carotene, which your body turns into vitamin A, is the most common form.
Summary: Vitamin A deficiency is very common in many developing countries. It may cause eye damage and blindness, as well as suppress immune function and increase mortality among women and children.

7. Magnesium deficiency
Magnesium is a key mineral in your body. Essential for bone and teeth structure, it’s also involved in more than 300 enzyme reactions. Almost half of the U.S. population consumes less than the required amount of magnesium. Low intake and blood levels of magnesium are associated with several conditions, including type 2 diabetes, metabolic syndrome, heart disease, and osteoporosis. The main symptoms of severe magnesium deficiency include abnormal heart rhythm, muscle cramps, restless leg syndrome, fatigue, and migraines. More subtle, long-term symptoms that you may not notice include insulin resistance and high blood pressure.
Summary: Magnesium deficiency is common in Western countries, and low intake is associated with many health conditions and diseases.

The bottom line
It is possible to be deficient in almost every nutrient. That said, the deficiencies listed above are by far the most common. Children, young women, older adults, vegetarians, and vegans seem to be at the highest risk of several deficiencies. The best way to prevent deficiency is to eat a balanced diet that includes whole, nutrient-dense foods. However, supplements may be necessary for those who can’t obtain enough from diet alone."

The above words have been taken from Adda's article, but are just a snippet of her full article which contains all relevant research links and can be seen here

Related Posts/Information:
Diagnosing and Treating Vitamin B12 Deficiency, see it here
B12 deficiency is a serious situation. Maybe it would help all concerned to remind themselves of the damage that can be caused by B12 deficiency by watching this video, especially if you use metformin (as many diabetics do), as Metformin can deplete B12.

Metformin beyond it's blood sugar lowering properties, see it here

Metformin is believed to be the most widely prescribed diabetes drug in the world. It was introduced into Britain in 1958 but not licensed for use in T2 diabetes in the US until 1994. It works by blocking the production of glucose in the liver and also by helping the body to utilise insulin properly.
It appears to be most effective in helping with weight loss and thus reducing insulin resistance. This effect is not maintained at the same rate after the initial period of weight loss and treatment, but many patients, including those not overweight at diagnosis, continue to take it for the cardiovascular protection it is said to afford.

Do I need vitamin supplements? - The UK NHS site here

Please note that articles within this blog are provided for general information only and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider.

Dear reader, you will find a variety of articles and recipe ideas within this blog. It is important to note, that 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Tea (or Coffee) and Low Carb Cookie/Biscuits

If you are a regular reader, you will know that I do enjoy a cup of tea 😀

So, this post is about ... you guessed it! Tea 😊

Did you know that "although tea originated from China, a lot of people associate it primarily with the United Kingdom, since it was the British who helped popularize tea in Europe. As a result, tea drinking became a big part of British culture. It even has its own holiday, National Tea Day, celebrated April 21.

Contrary to popular misconception, tea wasn’t introduced to Europe by the British; it was Dutch sailors who first brought it to the European continent from China. The earliest known mention of tea by an Englishman was by an agent for the British East India Company in 1615.

English coffeehouses began to serve green tea in the mid-17th century. The new drink was popular mostly among the upper classes and merchants, since it was several times more expensive than coffee, and very few people could afford it. Charles II’s Portuguese bride, Catherine of Braganza, made tea popular as a court beverage, making it an acceptable drink for both ladies and gentlemen.

In 1667, the British East India Company began to import Chinese tea through their agent in Bantam (present-day Indonesia). The first tea shop in London was opened by Thomas Twining in 1706. It still operates today at No. 216, Strand, making it the longest-standing ratepayer in London. Twinings holds a royal warrant, which means it supplies tea to the royal family.

In 1720, the British Parliament banned the import of Asian textiles, and many merchants decided to focus on importing tea instead. By the mid-18th century, tea became the main import of the British East India Company. In addition to importing tea from China, the British began to grow it in India. As a result, tea became more affordable and therefore more popular among the middle class. At certain point, it was more popular than coffee, chocolate, and alcohol.

By the early 19th century, the working class could afford tea as well, and the drink transformed from luxury to commodity. Black tea overtook green tea in popularity, and many people started to drink it with sugar and milk. And so the UK became and still remains one of the biggest tea consumers in the world, with an average annual per capita tea supply of 4.18 lbs.

While the British usually serve tea with milk and sugar, it is not uncommon to drink it with lemon or black. Tea is often accompanied with biscuits (which can be dunked into the tea), scones, crumpets, cake and/or sandwiches.

National Tea Day in the United Kingdom was first observed in 2016, and is celebrated on April 21", the date is in my diary ready for next year 😊

Words taken from article here

image from here

Are you a tea drinker or do you prefer coffee?

These Low Carb Chocolate Cookie / Biscuits, go well with either

see more details here

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!

Please note, not all recipe suggestions 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Shepherds/Cottage Pie - the lower carb way with a cauliflower topping

Did you know: -

There is a difference between "cottage pie" and "shepherd’s pie", and it’s in the meat. Shepherd’s pie should only be named as such if it contains lamb, and "cottage" usually applies to one made with beef.' Of course, there is also 'Shepherdless Pie' a popular vegetarian option!

Well, now there is a lower carb alternative to this popular dish. Have a look at Pascale Naessens' take on this dish, where cauliflower replaces the traditional mashed potato topping. A convenient and comforting all-in-one dinner, which can be enjoyed by all the family … or just the two of you! It's perfect for cooking in advance and freezes well, so you could make individual pies if you'd prefer!

Ingredients

Serves Four
1 lb (450g) cauliflower
3 (12 oz/325g) yellow onions
3 (6½ oz/180g) carrots
3 garlic cloves
1½ lbs (650g) ground beef, lamb or turkey
¼ cup (60ml) olive oil
salt and ground black pepper to taste
9 oz. (260g) cherry tomatoes

Instructions

1. Preheat the oven to 350°F (175°C).

2. Further instructions can be seen here 

Cauliflower is an extremely healthy vegetable. It is very low in calories yet high in vitamins, and can provide some powerful health benefits, and is a great source of nutrients. In fact, cauliflower contains some of almost every vitamin and mineral that you need, including a few that many people need more of. Additionally, cauliflower contains unique antioxidants that may reduce inflammation and protect against several diseases, such as cancer and heart disease. What’s more, cauliflower is easy to add to your diet. It’s tasty, easy to prepare and can replace high-carb foods in several recipes.

Related Post
Cauliflower Low Carb Mash, flavour it your way - read it here

There are many good recipes around the internet (to suit all tastes), which can so often be 'tweaked' a little to better suit you, and your families' tastes. This blog brings a variety of recipe ideas/suggestions, 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

~ Autumn Mantel~

(image from google)

As always, thank you for reading this post … it's been good to have your company... and do please share your thoughts in the comments section below.

All the best Jan

Oh dear, it looks like rain !

Sunday comes around again and in many areas of the UK the weather forecast is for 'bands of heavy rain with risk of thunder, in fact a yellow warning is in place for some areas. The bands of rain will move north through the day, although some sunshine likely between these. Becoming windy in the south, but very mild again.'

Sounds a typical mix of weather for the time of year 😀

I don't think we will be in a hurry to get out today, so it could be a good time to enjoy a leisurely brunch frittata. A 'Sunday Brunch Frittata' or 'Weekend English Breakfast Frittata' … is a clever twist on the full English breakfast! Packed with sausage, smoked bacon and soft button mushrooms, this Frittata is just the perfect weekend late morning dish, and so low in carbs, it's virtually no carb!

Ingredients
Serves Four
2 (outdoor-bred) pork sausages
1 tbsp. oil
3 smoked back bacon rashers fat trimmed cut into cubes
75 g button mushrooms sliced
65 g tomatoes halved (e.g. cherry or pomodorino)
4 large (British) free-range eggs
12.5 g bunch fresh chives snipped

Method
1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Pre-heat the grill to medium.
4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
5. Place under a pre-heated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.
6. Enjoy!
Recipe idea from here
If you would like a low carb vegetarian breakfast, you may like this Breakfast Casserole - see here

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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Three Desserts - Suitable for Diabetics and Non-Diabetics

 These three recipes are ideal for anyone generally trying to reduce the carbs and sugar in their life. They are suitable for both diabetics and non-diabetics.

Have a look and see what you think.

Sugar-free Chocolate Soufflé

A low carb soufflé? Is that even possible?

Yes, it is 😋

see more details here

Raspberry Chocolate Soufflé

with pureed raspberries and a bit of dark chocolate,

a sugar free low carb dessert,

see more details here

Lemon Cheesecake Fluff

A low carb delight, this lemon cheesecake fluff is simple and quick to make

see more details 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Ya Gotta Larf

 

Getting me coat

Eddie 

'Coffee Cuts Risk of Death and Cardiovascular Disease'

The impact of coffee subtypes on incident cardiovascular disease, arrhythmias, and mortality: long-term outcomes from the UK Biobank

From the European Journal of Preventive Cardiology, zwac189, https://doi.org/10.1093/eurjpc/zwac189

Abstract

Aims

Epidemiological studies report the beneficial effects of habitual coffee consumption on incident arrhythmia, cardiovascular disease (CVD), and mortality. However, the impact of different coffee preparations on cardiovascular outcomes and survival is largely unknown. The aim of this study was to evaluate associations between coffee subtypes on incident outcomes, utilizing the UK Biobank.

Methods and results

Coffee subtypes were defined as decaffeinated, ground, and instant, then divided into 0, <1, 1, 2–3, 4–5, and >5 cups/day, and compared with non-drinkers. Cardiovascular disease included coronary heart disease, cardiac failure, and ischaemic stroke. Cox regression modelling with hazard ratios (HRs) assessed associations with incident arrhythmia, CVD, and mortality. Outcomes were determined through ICD codes and death records. A total of 449 563 participants (median 58 years, 55.3% females) were followed over 12.5 ± 0.7 years. Ground and instant coffee consumption was associated with a significant reduction in arrhythmia at 1–5 cups/day but not for decaffeinated coffee. The lowest risk was 4–5 cups/day for ground coffee [HR 0.83, confidence interval (CI) 0.76–0.91, P < 0.0001] and 2–3 cups/day for instant coffee (HR 0.88, CI 0.85–0.92, P < 0.0001). All coffee subtypes were associated with a reduction in incident CVD (the lowest risk was 2–3 cups/day for decaffeinated, P = 0.0093; ground, P < 0.0001; and instant coffee, P < 0.0001) vs. non-drinkers. All-cause mortality was significantly reduced for all coffee subtypes, with the greatest risk reduction seen with 2–3 cups/day for decaffeinated (HR 0.86, CI 0.81–0.91, P < 0.0001); ground (HR 0.73, CI 0.69–0.78, P < 0.0001); and instant coffee (HR 0.89, CI 0.86–0.93, P < 0.0001).

Conclusion

Decaffeinated, ground, and instant coffee, particularly at 2–3 cups/day, were associated with significant reductions in incident CVD and mortality. Ground and instant but not decaffeinated coffee was associated with reduced arrhythmia.

Much more to read at article here

h/t Steve Parker MD - Diabetic Mediterranean Diet Blog here

Please note that articles within this blog are provided for general information only and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider.

All the best Jan

Autumn and leaves are starting to fall, so perhaps time to enjoy soup. How about cauliflower, pear and blue cheese?

If you may have spent time raking up any fallen Autumn leaves, or perhaps just been out enjoying a walk in some Autumn sunshine - then you may probably welcome a lovely bowl of this warming soup.

Cauliflower, Pear and Blue Cheese Soup

"This creamy soup is a wonderful combination of flavours,

and the salty-sweet walnuts sprinkled over at the end complement them perfectly,"

more details here

~ Enjoy your October Days ~

You will find a variety of 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Easy Baked Apples

Growing up my dear Mum would often serve up a simple baked apple for dessert, they did taste good. This recipe I share is wonderful for the Autumnal months. Baked apples make for a cosy, autumnal pudding to please the whole family. You can easily make them ahead of time and warm through before serving.

Ingredients

Serves Four

50g/1¾oz butter
1 orange, zest and juice
50g/1¾oz light brown soft sugar
¼ tsp ground ginger
¼ tsp ground allspice
100g/3½oz mixed dried fruit (currants, sultanas, candied peel)
4 large sharp eating apples, such as Evita, Jonagold, Granny Smith, Braeburn
crème fraîche, to serve

Instructions

1. Preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in a small pan over a medium–low heat. Take the pan off the heat and add the orange zest and juice along with the sugar and spices. Stir well to combine, then add the dried fruit. Set aside.
2. Core the apples, pushing the corer about three-quarters of the way through the apple, to make a container for the filling.
3. Put the apples cored side up into a deep-sided roasting tray, into which they fit snugly. Fill the empty cores with the spiced fruit mixture. Don’t worry if the filling spills over a little: when the apple releases its juices as it bakes it’ll create a delicious, spiced apple caramel in the bottom of the tray.
4. Bake the apples on the bottom shelf of the oven for 20 minutes, or until the apples are soft.
5. Serve the apples with generous spoonfuls of the roasting juices and a spoonful of crème fraîche.

Recipe Tip

The cooked apples will keep, well covered, in the fridge for up to 3 days. To serve, take them out of the fridge to come up to room temperature, or pop them back in a warm oven for 20 minutes.

Original recipe here

Please note: The above recipe may not be suitable for all readers. For those who prefer a lower carb recipe, have a look at this alternative Baked Apple recipe 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

'Keep it or toss it? ‘Best Before’ labels cause confusion'

As awareness grows around the world about the problem of food waste, one culprit in particular is drawing scrutiny: “best before” labels.

Manufacturers have used the labels for decades to estimate peak freshness. Unlike “use by” labels, which are found on perishable foods like meat and dairy, “best before” labels have nothing to do with safety and may encourage consumers to throw away food that’s perfectly fine to eat.

“They read these dates and then they assume that it’s bad, they can’t eat it and they toss it, when these dates don’t actually mean that they’re not edible or they’re not still nutritious or tasty,” said Patty Apple, a manager at Food Shift, an Alameda, California, nonprofit that collects and uses expired or imperfect foods.

To tackle the problem, major U.K. chains like Waitrose, Sainsbury’s and Marks & Spencer recently removed “best before” labels from pre-packaged fruit and vegetables. The European Union is expected to announce a revamp to its labelling laws by the end of this year; it’s considering abolishing “best before” labels altogether.

In the U.S., there’s no similar push to scrap “best before” labels. But there is growing momentum to standardize the language on date labels to help educate buyers about food waste, including a push from big grocers and food companies and bipartisan legislation in Congress.

“I do think that the level of support for this has grown tremendously,” said Dana Gunders, executive director of ReFED, a New York-based nonprofit that studies food waste.

The United Nations estimates that 17% of global food production is wasted each year; most of that comes from households. In the U.S., as much as 35% of food available goes uneaten, ReFED says. That adds up to a lot of wasted energy — including the water, land and labor that goes into the food production — and higher greenhouse gas emissions when unwanted food goes into landfills.

There are many reasons food gets wasted, from large portion sizes to customers’ rejection of imperfect produce. But ReFED estimates that 7% of U.S. food waste — or 4 million tons annually — is due to consumer confusion over “best before” labels.

Date labels were widely adopted by manufacturers in the 1970s to answer consumers’ concerns about product freshness. There are no federal rules governing them, and manufacturers are allowed to determine when they believe their products will taste best. Only infant formula is required to have a “use by” date in the U.S.

Since 2019, the Food and Drug Administration — which regulates around 80% of U.S. food — has recommended that manufacturers use the labels “best if used by” for freshness and “use by” for perishable goods, based on surveys showing that consumers understand those phrases.

But the effort is voluntary, and the language on labels continues to vary widely, from “sell by” to “enjoy by” to “freshest before.” A survey released in June by researchers at the University of Maryland found at least 50 different date labels used on U.S. grocery shelves and widespread confusion among customers.

“Most people believe that if it says ‘sell by,’ ‘best by’ or ‘expiration,’ you can’t eat any of them. That’s not actually accurate,” said Richard Lipsit, who owns a Grocery Outlet store in Pleasanton, California, that specializes in discounted food.

Lipsit said milk can be safely consumed up to a week after its “use by” date. Gunders said canned goods and many other packaged foods can be safely eaten for years after their “best before” date. The FDA suggests consumers look for changes in color, consistency or texture to determine if foods are all right to eat.

“Our bodies are very well equipped to recognize the signs of decay, when food is past its edible point,” Gunders said. “We’ve lost trust in those senses and we’ve replaced it with trust in these dates.”

Some U.K. grocery chains are actively encouraging customers to use their senses. Morrisons removed “use by” dates from most store-brand milk in January and replaced them with a “best before” label. Co-op, another grocery chain, did the same to its store-brand yogurts.

It’s a change some shoppers support. Ellie Spanswick, a social media marketer in Falmouth, England, buys produce, eggs and other groceries at farm stands and local shops when she can. The food has no labels, she said, but it’s easy to see that it’s fresh.

“The last thing we need to be doing is wasting more food and money because it has a label on it telling us it’s past being good for eating,” Spanswick said.

But not everyone agrees. Ana Wetrov of London, who runs a home renovation business with her husband, worries that without labels, staff might not know which items should be removed from shelves. She recently bought a pineapple and only realized after she cut into it that it was rotting in the middle.

“We have had dates on those packages for the last 20 years or so. Why fix it when it’s not broken?” Wetrov said.

Some U.S. chains — including Walmart — have shifted their store brands to standardized “best if used by” and “use by” labels. The Consumer Brands Association — which represents big food companies like General Mills and Dole — also encourages members to use those labels.

“Uniformity makes it much more simple for our companies to manufacture products and keep the prices lower,” said Katie Denis, the association’s vice president of communications.

In the absence of federal policy, states have stepped in with their own laws, frustrating food companies and grocers. Florida and Nevada, for example, require “sell by” dates on shellfish and dairy, and Arizona requires “best by” or “use by” dates on eggs, according to Emily Broad Lieb, director of the Food Law and Policy Clinic at Harvard Law School.

The confusion has led some companies, like Unilever, to support legislation currently in Congress that would standardize U.S. date labels and ensure that food could be donated to rescue organizations even after its quality date. At least 20 states currently prohibit the sale or donation of food after the date listed on the label because of liability fears, Lieb said.

Clearer labeling and donation rules could help nonprofits like Food Shift, which trains chefs using rescued food. It even makes dog treats from overripe bananas, recovered chicken fat and spent grain from a brewer, Apple said.

“We definitely need to be focusing more on doing these small actions like addressing expiration date labels, because even though it’s such a tiny part of this whole food waste issue, it can be very impactful,” Apple said.

Words above and image from here

h/t Marks Daily Apple site here

Please share any thoughts you may have in the comments below.

For me the important point to remember is: -
The difference between best before and use-by dates is really important. Some foods deteriorate over time in a way that may present a food safety risk, for instance, some meat or dairy products. On most packaged food, (in the UK) depending on the product, you will see either: -

• a use-by date - relating to food safety
• a best before date - relating to food quality

It remains important to read the label

For those readers who live in the UK you may also wish to read the Food Standards Agency website here

All the best Jan

Is it an omelette? Is it a pizza? Is it a quiche?

Is it an omelette? Is it a pizza? Is it a quiche?

Whatever you may wish to call it, it's a simple, tasty meal which is low in carbs and delicious 😋

Ingredients

Serves Two

8g net carbs per serving
Crust

4 eggs
1¼ cups (5 oz.) shredded mozzarella cheese
2 oz. (4 tbsp) cream cheese
¼ tsp salt
1 tsp garlic powder (optional)
Topping

3 tbsp tomato sauce
1½ cups (6 oz.) shredded mozzarella cheese
2 tsp dried oregano

Instructions

1. Preheat the oven to 400°F (200°C).

next steps can be seen here

Oregano is a pungent green herb with a great affinity for a variety of foods, from lamb to vegetables, stuffing's and egg dishes. Oregano is closely related to marjoram. It is characteristic of many Greek dishes (particularly lamb) and (in the UK) is often sprinkled liberally on pizzas. Oregano grows easily in well protected areas. Because of its high oil content, oregano dries well. You can replace dried oregano for fresh, but reduce the amount used by about half. Dried oregano is a kitchen essential, but make sure you replace it frequently as it quickly loses its pungency. Oregano is one of the herbs in the mixture called herbes de Provence. Oregano is often used to top your favourite pizza, and oregano may offer you a range of health benefits you may have never considered. Oregano contains a powerful substance called beta-caryophyllene that helps fight inflammation. This herb is said to benefit people suffering conditions such as osteoporosis and arteriosclerosis. On top of its anti-inflammatory properties, antibacterial and antifungal properties can also be added to the list of what make oregano a top pick.

~ and an extra recipe suggestion you may also like to try ~

'Greek Style Roasted Mushrooms with Red Pepper, Herbs and Feta'

delicious and low carb too, see here

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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Happy Mid-October Wishes

The time of year that Keats called the 'Season of mists and mellow fruitfulness', autumn is a season famous for its harvest times, turning leaves, cooling temperatures and darkening nights.

Happy Mid-October Wishes

For those readers in the Northern Hemisphere, I hope you are enjoying Autumn.

Wishing all readers, a good weekend 

All the best Jan

Four food choices for Friday!

As Friday comes around again, I'm sharing four meal suggestions.

Will you choose one of them?

Or perhaps you have something different in mind?

Please share your thoughts in the comments below 😊

Lemon and Chilli Crusted Salmon, with extra fine green beans

see more details here

Chicken with mushrooms and Parmesan

see more details here

Aubergine / Eggplant Melts

see more details here

Goulash Soup

see more details here

You will find a variety of 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Well Done Poppy : Diabetes Sniffer Dog Saves Boy

"Poppy, Diabetes sniffer dog saves South Ockendon (Essex) boy say parents

Thomas's parents believe trained dog Poppy saved their son, Thomas, aged seven

(photo credit J Whiberley)

A dog trained to smell blood sugar levels saved the life of a seven-year-old boy with type 1 diabetes, his parents said.

When Thomas French, from South Ockendon in Essex, was tested by his parents, his levels seemed fine, but Poppy, a dog from Kent-based charity Hypo Hounds, knew differently.

Poppy became "frantic", Thomas's mother, Jennifer Whiberley, said.

The boy was rushed to hospital with plummeting levels and treated.

"Having a hypoglycaemic attack is common for Thomas as he has no hypo-awareness, which means he is unaware when his blood sugar levels are dropping dangerously low," Ms Whiberley said.

"This is why we qualified for our diabetic alert dog, springer spaniel Poppy, who alerts us when his bloods are going high or low and need correcting.

"But when Thomas's technology devices were telling us his levels were good, Poppy knew otherwise and acted like we have never seen her before."

Poppy, aged two, would not leave Thomas's side when he returned from hospital

(photo credit J Whiberley)

Thomas had just had his dinner on 1 October when the dog became "frantic", Ms Whiberley said.

"She launched herself off the sofa at dad Jon, barking and circling him in a frantic effort to get his attention.

"Poppy is trained to alert us using her paw for Thomas to check his bloods, so we knew something was wrong when her behaviour was so insistent."

His blood glucose levels were good, but when they tested a short while later, Thomas was "crashing dangerously" and sugary drinks did not help.

His lips were turning blue, his mother said, and he was rushed to hospital in an ambulance.

Once stable he returned home, but Ms Whiberley said Poppy, aged two, would not leave his side.

"She laid on him all day and slept. I think she was unsettled.

"The bond that they share is so strong.

"I truly believe that she has saved Thomas from going into a life-threatening diabetic coma."

Hypo Hounds founder, Jane Pearman, said: "Our dogs continually surprise us - even though we know how smart they are... they sometimes get there before the medical devices do."

Type 1 diabetes is a disorder in which the pancreas is unable to produce insulin. It is characterised by uncontrolled high blood glucose levels and it can be controlled by injecting insulin.

People with the condition have to monitor their blood sugar levels throughout the day."

Words above from story here

"More about Type 1 Diabetes and Hypo Hounds

Facts about Type 1 Diabetes
Approximately 400,000 people are currently living with Type 1 Diabetes in the UK, including around 29,000 children.

In children under five, the incidence of Type 1 Diabetes is rising by 5% each year

A person with Diabetes will measure their blood glucose over 80,000 times in their life

The number of new diagnoses of Type 1 Diabetes (also known as the incidence) is increasing by about 4% each year

Around 85% of people diagnosed with Type 1 Diabetes have no family history of the condition.

The UK has one of the highest rates of Type 1 Diabetes in the world

Hypo Hounds is a Diabetic Alert Assistance Dog Charity
Hypo Hounds train dogs to detect and alert to the dangerous changes their Type 1 Diabetic owner’s blood sugars.

By alerting their owners or their families to these changes in blood sugars, Hypo Hounds can help to prevent potentially life-threatening hypoglycaemic attacks.

These are known as hypos and result from low blood sugar levels.

Diabetic alert dogs can also be trained to detect potential episodes of hyperglycaemia (known as hypers) when blood sugar levels are too high.

Hypo Hounds services are focused on children, enabling them to gain independence and freedom.

We are able to help adults if they have a clinical need."

Words above (and more information) about Hypo Hounds here

Please note that articles within this blog are provided for general information only and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider.


All the best Jan