Originally from China, peaches have a rich history spanning over 8,000 years. Even today, China is the world’s leading peach producer. An English colonist is noted as planting the first peach tree in North America, but it took a couple hundred years for peaches to be grown commercially in American soil. Like blackberries, peaches are also a member of the rose family. They also share the same species as nectarines with fuzz being the discerning difference. Best ripe and fragrant, they are delicate, bruising ever so easily, so it’s best to handle with care. A good source of vitamins A, C and E ..read more

I used to fear watermelon seeds and I might not be alone. My girls adored Greg Pizzoli’s summer tale surrounding a couple of crocodiles sharing the same angst after gobbling a seed in a summer fruit frenzy. All ends well, but I can assure you I personally always opt for a seedless variety when available. Seeds or no seeds, did you know a watermelon is 92% water? The fun facts don’t end there, if you’re interested or maybe just looking for a little reading material while you snack and hydrate, look it up. Nutritionally, watermelon is not only low calories and carbohydrates, but contains vitamin ..read more

Comparatively speaking, among strawberries, raspberries, blueberries and blackberries – the latter are the antioxidant super star as they are less cultivated and therefore closer to their wild ancestors. A member of the expansive Rosaccae {rose} family, blackberries have been well recorded throughout history with uses spanning from medicinal to dyes and ink. However it wasn’t until the late 19th century that blackberry jam became common table fare and rooted itself as a modern kitchen staple. With a high-fiber, low carb footprint, blackberries are an excellent summer fruit to include in a yogu ..read more

A tomato is a fruit – born from a flower, containing seeds. I know in the culinary world this is a stretch, but I dare you to slice a sun-ripened favorite paired with creamy mozzarella, topped with fresh basil, and not find a sweet spot. You might think a tomato is only mature when red, but varieties exist in colors ranging from common red and orange to green and yellow with varying shapes and textures. Roasting coaxes out even more flavor than the sun, creating a delicious side to your morning eggs or topping your favorite salad. Or try the season’s best sliced and layered with crispy wa ..read more

Summer has arrived and there’s no better season for fresh produce.  The emerald hues of spring have given way to punchy sun-kissed color. Red, yellow, and orange dominate the palette reflecting the vibrancy of the summer sun. Whether you’re visiting your local farmstand, browsing the weekend market, or popping in to admire your grocer’s display, here are five choices that will satisfy your summer sweet tooth, while keeping your blood sugar happy. Bear in mind all fruits contains carbs, but also beneficial vitamins and minerals. That said, some choices are simply better for impeding blood ..read more

Line a small rimmed baking sheet with parchment. Rinse and pat dry strawberries. Over medium heat, warm a large saucepan. Add 3 cups water and simmer. Fit a small glass bowl inside saucepan, creating a double boiler. Decrease heat, ensuring water does not splash into bowl. Add chocolate and coconut oil, stirring occasionally, until melted and combined. Holding strawberries by stems, dip each in melted chocolate. Lay on the prepared baking sheet and refrigerate for 30 minutes, until set. Serve or store refrigerated. The post Dark Chocolate Strawberries first appeared on For Good Measure: Diabet ..read more

Zucchini is the workhorse of my low carb kitchen.  Roasted in salads, simmered in soups, layered in lasagna, and tossed in basil pesto as a delicious alternative to pasta. Zucchini is a summer squash with thin, edible skin.  A low calorie, low carb fruit containing almost as much potassium as a banana { yes, a fruit, botanically speaking }.  Zucchini is also rich in fiber, antioxidants and vitamin A. Blossoms are stunning displays of gold petals that are also edible. Enjoy them stuffed with creamy ricotta and served with sun-dried tomato marinara for an unexpected side to your f ..read more

Broccoli you either love or hate it. In 1990, President George Bush frankly voiced his dislike, “I’m President of the United States, and I’m not going to eat any more broccoli.”  Clearly it was wiped from the White House menu during his term, even though the first lady was allegedly a fan. Whatever camp you’re in, broccoli is an excellent source of vitamins A, C and K. Available year-round, this fiber-rich, cruciferous vegetable is related to cabbage, kale, cauliflower, and brussels sprouts. Crunchy and flavorful raw, it adds texture to crudités alongside creamy, savory fromage fort. It b ..read more

Avocados are as much a part of California as the surf and sun. Originating in Central America, avocados were brought to the golden state in the 1800s. Today there are over 500 varieties identified worldwide, with well-known Hass being a California native. My favorite happens to be the green-fleshed, buttery Fuerte – what’s yours? Creamy, rich, full of nutrients and healthy fats, avocados are best chopped in salads, layered on your favorite sandwich, toast or omelette, or mashed into a delicious spread at the ready. Ranging in color from green to nearly black, textures vary from smooth to sligh ..read more

Cucumbers are 96% water and while we think of them as long, green, and slightly crunchy, varieties vary from round and yellow to smooth and white. Your favorite gherkin with its knobby texture and thin skin varies significantly from the seedless, long, and lean English cucumber. Though commonly classified as a vegetable, cucumbers are botanically speaking, a fruit, as they contain seeds and mature from a flower. Fiber is concentrated in the peel, therefore, to maximize nutrient content its best to leave the peel on. Cucumbers are an excellent way to stay hydrated. I add them to infused mint wa ..read more