Here, I started with the recipe for oatmeal pancakes with maple fruit from The Ultimate Diabetes Cookbook, but I can’t leave any recipe alone. Instead of putting sliced bananas on top with the berries, I mashed three to four bananas into the batter. I also skipped the sugar-free maple syrup in and on the pancakes. Instead, I microwaved frozen mixed berries and let the juice create a syrup and added a couple of slices of turkey bacon.
My good friend, Cyber Momma at Homegrown Minds brought Food & Wine’s Garlicky White Bean Soup with Chicken and Chard recipe to my attention a couple of weeks ago, and I decided to give it a try tonight. I followed the recipe exactly with two exceptions: I added portobello mushrooms and a little white wine. Per the recipe’s suggestion, I paired the soup with a fresh loaf of Dutch Crust and a green salad. It turned out to be a delicious meal about which I could feel good.
2 lbs of 17-bean mix (Mine came from Trader’s Joe’s.)
2 32-oz organic chicken broths
1 large tsp of minced garlic
2 lbs organic, whole grain pasta
2 or 3 handfuls of diced, organic carrots
1/3 of a lb of fresh, organic spinach
10 large, diced mushrooms
1 large, diced red onion
1 jar of organic spaghetti sauce
1 package of lean turkey burger
Soak beans overnight with 2 tbs of baking soda. Drain and rinse. Cook per instructions using the chicken broth in place of water. Add in carrots and garlic. Cook until tender.
Cook pasta according to instructions. Rinse and drain. Add to bean mix. Toss in spinach.
Saute mushrooms and onion. When a nice brown, add to bean mix.
Brown turkey burger and add to bean mix.
Add entire jar of spaghetti sauce and stir ingredients together.
Heat and serve. Possibly add shredded cheese as a topping.