Brownies by Mom

While my mom was down helping with Josephine, she made some wonderfully healthy and delicious brownies for us. Diabetic and Osteoporosis friendly. Gluten free.
3/4 cup nonfat Greek yogurt
1/4 cup almond milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia 
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 400°F. Grease a square baking dish (8″x8″). Combine all ingredients in a large bowl, mix until smooth. Pour into the prepared dish and bake for about 20 minutes. Allow to cool completely before cutting.

What is Swiss Chard and How do I Cook it?

Yesterday we came across a large leafy green vegetable with a white stem called Swiss Chard. I’ve heard of it, but personally never eaten it, much less cooked it myself. I immediately asked someone how I’d cook it and they didn’t know, nor did the next person. When we returned home with our new found vegetable, I of course went on the internet and researched recipes. to my surprise I found that it is cooked much like kale.


Swiss Chard is a relative of kale and beets. It is a wonderful source of vitamins A, C, and K, as well as magnesium, potassium, and iron. Harvesting season begins in late summer into fall. The most typical types of chard you’ll find in stores are the rainbow chard, ruby read (rhubard) and fordhook giant. Rainbow chard has colorful red, pink, yellow, or white stalks; Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; and Ruby Red (or Rhubarb) chard has thin, red stalks and slightly stronger flavors.

Here are some recipes I found:

The Fig Leaf. Edible and Insulin Lowering.

fig leaf

I received an interesting email from my dad, Russell, today regarding fig leaves and diabetes. This is what his said:

“An Insulin-Lowering Leaf in Diabetes: You probably do not think about the leaves of the fig tree as one of fig’s edible parts. But in some cultures, fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have antidiabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. In one study, a liquid extract made from fig leaves was simply added to the breakfast of insulin-dependent diabetic subjects in order to produce this insulin-lowering effect.”

Frankly, I didn’t even know you could eat a fig leaf. While I love the fruit of the fig tree, I find the leaf itself rather prickly.

In addition to these recipes:

You can also dry them to use as a tea. Apparently it’s delicious, but I haven’t tried it myself as of yet.

this is from yahoo: “Fig leaf tea helps support proper insulin response.  Researchers in Spain have shown that fig leaf tea can help maintain proper insulin levels.  It can easily be made using 2 teaspoons of dried cut leaves. Pour 1 cup of boiling water over the leaves, cover, and let the brew sit for 10 to 15 minutes before drinking. Drink 1 cup each morning at breakfast.”

Soon, I’ll have to try it. =D

Turkey Loaf

first I apologize for not making any post whatsoever for last week. my internet is down at the house so I have no access to an actual computer. this post is actually being made from my cell phone. tonight I really wanted to get a pizza from Papa Murphys, but I know that many carbs for a diabetic is not a good thing.  so I thought I would share my new recipe for turkey meatloaf that I made tonight.

1/2 Cup of Ketchup

1/4 Cup Worchester Sauce


Salt And Pepper

1Pound Ground turkey

1Cup Quick Oats

put all ingredients in a large bowl. mixed together with your hands.  oil or butter a loaf pan. put turkey loaf mixture into the pan. took 45 minutes on 350 degrees in oven.

Homemade Veal Meatballs

My husband and I picked up a pound of ground veal at Safeway a few days ago. It was originally $5.99, but was 75% off. We thought, why not? Yesterday I was racking my brain of what to do with it. I’ve eaten veal before, but never ground. Hubby doesn’t eat burgers at home and we just had meatloaf. I asked him, “what about meatballs? We could do spaghetti and meatballs with sauce tonight with a side salad.” Again the question was, why not? I knew the ingredients that usually went in, so I gave it a try. Ashley, my husband said it was one of the best things I’ve ever cooked. In the top ten at least, so for you and for me, here is the recipe. Serve them in sauce over pasta.


Veal Meatballs

1. In a bowl add all of the following ingredients:

1lb ground veal

1 egg

2 cloves garlic, minced

2T oregano

1/2tsp salt

1/4tsp pepper

1/2 cup parmesan cheese

2. Mix ingredients with your hands. (It’s the easiest way I know)

3. Form small balls with your hands and place them on an oiled baking pan.

4. Cook 35 minutes in the oven on 375 degrees.


*notes: my meatballs produced a large amount of oil while cooking. You might need to pour it out half way though cooking.