When 49-year-old, Detective Roberta Harper was having trouble putting together a sentence on June 27, 2021, she had no idea she would end up at JFK University Medical Center having a massive stroke.
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Detective Receives Top Notch Stroke Care From JFK University Medical Center
November 3, 2021By
From the Sugar Happy Kitchen: Low Carb Keto Apple Walnut Cinnamon Muffins with Vegan Option
October 9, 2021By
The origin of muffins comes from the United Kingdom. The American version is considered more of a cake, softer than their overseas counterpart, which resembles an English Muffin.
I like this particular recipe because it is filling. The glycemic index is low at 35, while the glycemic load is 6.
The load index is significant for people watching their blood sugars as it tells you how quickly it will raise your blood sugar. A glycemic load (GL) less than 10 is considered low.
The dense texture of the walnut cinnamon muffins is very filling when you eat one with a hot morning beverage. It is the perfect quick meal to get my day started.
Look at the nutritional ingredients to make sure it fits your prescribed dietary program.
Let me know what you think of them.
Ingredients:
2 1/2 cups of almond
1/2 cup of swerve brown sugar
1/4 cup of coconut oil or butter
1 teaspoon of baking soda
½ teaspoon of salt
3 eggs or an equivalent substitute
1 teaspoon of cinnamon
1 teaspoon of cardamom
1 teaspoon of Vanilla
1/2 cup of finely chopped Honey crisp apple
½ cup of coconut milk
¼ cup of raw walnuts
Instructions:
Preheat oven to 350
In a mixer- Blend brown swerve sugar with coconut oil
Add Vanilla and 3 eggs or an equivalent egg substitute and blend.
I a separate bowl, add almond flour, baking soda, a teaspoon of salt, cinnamon, and cardamom,
Mix dry ingredients in the blender with the wet ingredients.
Add finely chopped Honey crisp apple, coconut milk, and raw walnuts.
Grease muffin pan
Place 12 scoops of batter in the muffins pan
Place Muffin pan with batter in the oven for 25 minutes.
Check to see if muffins are cooked by putting a toothpick in the muffin. The toothpick should be dry when you test the muffins.
Let cool for 10 to 15 minutes.
Nutrition Facts:
Serving Size 12
11.51 net carbs per cookies
334.0Calorie, Total Fat 276.3g, Sodium 116.74mg, Total Carbohydrates 16.6g, Fiber 5.09mg, Total Sugar 9.33g, Protein 9.57g
The post From the Sugar Happy Kitchen: Low Carb Keto Apple Walnut Cinnamon Muffins with Vegan Option appeared first on Diabetes Health.
Elon Musk says Tesla will move HQ from California to Texas
October 8, 2021By
Tesla CEO Elon Musk says the electric car maker will relocate its headquarters from Palo Alto, California, to Austin, Texas
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Foundation for Opioid Response Efforts (FORE) to Release Results from National Survey of Peer Recovery Coaches at Webinar on Understanding and Bolstering the Recovery Workforce
July 7, 2021By
The Foundation for Opioid Response Efforts (FORE) will host a webinar on Understanding and Bolstering the Recovery Workforce and release results from the qualitative portion of its first-ever national surgery of peer recovery coaches. The webinar will take place on Wednesday, July 14, 2021, from 3pm to 4:30pm EST.
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From the Sugar Happy Kitchen: Keto Vegan Low Carb Hummus Tahini
June 26, 2021By
By Nadia Al-Samarrie
Most parties you attend will have hummus, a cold garbanzo bean side dish as a healthy alternative to the fried, high carbohydrate foods. In the Middle East, hummus is served with pita bread and or with Falafels. The Sugar Happy alternative to the high carbohydrate bread is fresh raw vegetables.
The first documented hummus recipe comes from an Egyptian cookbook dating back to the 13th century. Like most historical dishes that travel the globe, each country will have its version of the recipe.
I am sharing my Iraqi grandmother’s recipe with you. She was a fantastic cook. You will find the chickpea spread to be filling, refreshing, easy to make, and tasty.
Ingredients
1 15.5 0unces of canned garbanzo beans
3 medium cloves of garlic
2 tablespoons of tahini
3 tablespoons of olive oil
3 tablespoons of fresh lemon juice
Dash of salt
Garnish Ingredients
1/4 teaspoon of paprika
1/2 teaspoon of olive oil
Directions
In a food processor, add garlic first to be minced.
Add garbanzo brand, tahini, olive oil, fresh lemon, a dash of salt, and blend until the mixture looks smooth and creamy.
Place blended hummus on a plate—drip 1/2 teaspoon of olive oil over the hummus. Sprinkle paprika and add parsley as a garnish.
Nutritional Ingredients
Serving Size 6
6.4 net carbs per serving
236 Calorie, Total Fat 11.3g, Sodium 25mg, Total Carbohydrates 8.6g, Fiber 2.2g, Total Sugar 0.2g, Protein 3.3g
The post From the Sugar Happy Kitchen: Keto Vegan Low Carb Hummus Tahini appeared first on Diabetes Health.
Switching from Western diet to a balanced diet may reduce skin, joint inflammation
June 23, 2021By
Diet rich in sugar and fat leads to disruption in the gut’s microbial culture and contributes to inflammatory skin diseases such as psoriasis. Research shows that switching to a more balanced diet restores the gut’s health and suppresses inflammation.
Latest Science News — ScienceDaily
From the Sugar Happy Kitchen: Keto Low Carb Vegan Option Greek Salad with Lemon & Garlic Dressing
June 18, 2021By
By Nadia Al-Samarrie
The Greek salad is a popular refreshing salad. The name itself translates to “country village salad.” It is a popular dish in Greece and their close neighboring country, Cyprus.
The quality of feta and tomatoes makes a big difference. The best flavor for the salad comes from the freshest ingredients. Don’t skimp on the olives using what you have unless it is Kalamata olives. The flavors of the ingredients below complement one another. Some people alternate between lemon and vinegar—my preference is lemons. Combing the citrus with feta olives, red onions, cherry tomatoes, and spinach is like a tonic. Refreshing and healthy.
If you are vegan, this will be a nice edition to your menu. Just leave the feta cheese out.
Salad Ingredients
9 Cups of fresh baby spinach leaves
½ Cup of red onions
1 Cup of Kalamata olives
1 Cup of cherry tomatoes
½ Cup of feta cheese
Directions
Wash and clean spinach. Dry in a salad spinner or towel and let cool in the refrigerator if you buy whole, so inch then cut the stems off of the leaf.
Cut ½ cup of a red onion vertically and separate the pieces that make the whole.
Cut the cherry tomatoes in half.
Drain liquid from store-bought kalamata olives.
Break up the feta cheese with your hands into smaller pieces.
Take incredible, cleaned refrigerated spinach leaves and place the cut ingredients into a bowl.
Lemon Dressing Ingredients
4 Medium lemons freshly squeezed lemons
½ Cup of extra-virgin olive oil
3 Medium Lemons
3 Medium garlic cloves
Directions
Squeeze four lemons to make lemon juice in a bowl
Add olive oil
Use a garlic press for the garlic or chop finely
Whisk all the ingredients.
Serving Size 6
6.5 net carbs per serving
236 Calorie, Total Fat 22.2g, Sodium 373mg, Total Carbohydrates 9.4g, Fiber 2.9g, Total Sugar 6.2g, Protein 4.3g
The post From the Sugar Happy Kitchen: Keto Low Carb Vegan Option Greek Salad with Lemon & Garlic Dressing appeared first on Diabetes Health.
From The Sugar Happy Kitchen: Cajun Seafood Risotto Recipe 12.4 Net Carbs with Vegan Option
May 27, 2021By
By Nadia Al-Samarrie
Cajun spices have French roots of settlers who immigrated to Acadia, Canada, in the 1600s. We know it as the province of Nova Scotia.
155 years after their settlement, they were forced out of Canada for refusing to sign an oath to the British Crown. In the the1800s, over 35 years, roughly 4000 Acadians found new homes in Louisiana. With them came their flair for cuisine with spices and fish plates inspired by the seafood available to them from the Mississippi, delta. The Cajun people are the first known French settlers in the United States.
This dish, in my mother’s words, is “Absolutely divine.” You can make a vegan version by leaving out the mixed seafood.
Ingredients
1 large shallot
1/2 a leek green leafy part only
3 cloves garlic
1/4 cup fresh parsley
1/2 cup of olive oil
1 teaspoon of cajun seasoning
1 teaspoon sea salt
1 teaspoon cilantro
1 teaspoon basil
1/2 teaspoon oregano
1 cup of chicken broth
½ cup of sun-dried Tomato’s
16 ounces of mixed seafood calamari, shrimp, and scallops
3 cups of cauliflower rice
Instructions
In a large pan, sauté olive oil, shallots, garlic, salt, cilantro, basil, cajun spices, fresh parsley, and sundried tomatoes. Cover the pan and let simmer for 30 minutes.
Add cauliflower to the saluted ingredients and cook for 2 minutes.
Add 16 ounces of the seafood mix for 3 minutes.
Nutrition Facts:
Serving Size 6
12.4 net carbs per serving
404 Calorie, Total Fat 21.4, Sodium 1425 mg, Total Carbohydrates 14.8g, Fiber 1.4g, Total Sugar 2.4g, Protein 30g
The post From The Sugar Happy Kitchen: Cajun Seafood Risotto Recipe 12.4 Net Carbs with Vegan Option appeared first on Diabetes Health.
Geology helps map kidney stone formation from tiny to troublesome
May 26, 2021By
Advanced microscope technology and cutting-edge geological science are giving new perspectives to an old medical mystery: How do kidney stones form, why are some people more susceptible to them and can they be prevented?
Latest Science News — ScienceDaily
