This week is Diabetes Blog Week (or D-blog week), and each day, I’ll be following a prompt from the lovely Karen over at Bitter-sweet Diabetes. Today’s prompt encouraged us to write about our imagination’s best idea of a diabetes device not currently available. I’m not very technologically savvy, so I’m choosing a wildcard post for today. Mmmm… gimme something good to eat!
My first recipe is for a delicious vegetable side. If you’re like my local friends, you’re going to say “Oh that’s so gross.” But I encourage you to try it anyway because I said the same thing, then I tried them. And I love them! I mean love. The other day, I didn’t have any in my fridge, so I went to the store just to get them because I was craving them. That’s right, craving! What am I talking about? Well, none other than… Brussels sprouts.
I promise, I’m not telling a lie. Just try them! Take the sprouts and cut the ends off. Some of the leaves will fall off, but save them. Throw the sprouts and the loose leaves in a bag. Add some olive oil, rosemary, thyme, garlic (or garlic salt), salt (Big, flaky sea salt is the best) and pepper. Toss it in the bag, then spread out on a pan. Bake in the oven 15-20 minutes at about 400 degrees. Be sure to lay the extra leaves on top of the Brussels sprouts or they will burn. I promise, this is so delicious! Just try it, I swear! In the photo above, I did the same mixture with the asparagus.
My second recipe is for something you might be more willing to try… gluten-free pancakes.
This recipe was far more complicated and expensive. I found the recipe on Gluten-free Goddess. You can read the full recipe here. The ingredients include brown rice flour, buckwheat flour, almond flour, tapioca starch, baking powder, salt, xanthan gum, soy (or almond) milk, water, eggs, coconut oil, honey, vanilla extract and almond extract. Since changing my diet, I decreased my dining out budget and increased my grocery budget. Good thing considering what this stuff costs. But they sure were delicious and tasted like real pancakes.
So for all of you who try these recipes (especially the Brussels sprouts), please let me know what you think. You’ll be so happy you did!