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

Over high heat, warm a large, nonstick skillet. Add snap peas in a single layer, tossing every minute until spotty. Remove from heat. Add garlic, stirring continually until fragrant. Add tamari, tossing to coat evenly. Serve immediately. The post Seared Snap Peas first appeared on For Good Measure: Diabetic Recipes ..read more

Beets or beetroot refers to the bulbous taproot of a beet plant. Outstanding color aside, beets are high in fiber and considered a superfood due to their powerful antioxidants and nutrients. Roasted beets add a sweet, colorful punch to any salad, a personal favorite is alongside tender mixed greens with walnuts and goat cheese.  If raw is more your style, shred them with cabbage in a stunning slaw that will compliment your favorite burger or sandwich.  And, let’s not forget the spectacular beet juice pickled eggs with their vibrant show of pink and gold. Quick tip: don’t top your bul ..read more

Radishes are a member of the Brassicaceae family, relating them to kale, broccoli, turnips, and cauliflower. Crisp in texture, spicy to sweet in flavor, radishes shine in early spring. Displaying an array of jewel-tone hues from the gorgeous watermelon and French breakfast varieties to purple daikon, they add a pop of color shaved on a vegetable salad or highlighted on a crudités platter.  If you have extra time, pickling changes the game, elevating any sandwich, burger or taco to something altogether spectacular. A good source of vitamin C, low in calories, and high in fiber, radishes ar ..read more

Raspberries stop ripening as soon as they are picked. Small and sweet with a slightly tart undertone, they are beautifully hued in shades varying from red, black and purple to gold. Each berry contains roughly 100 individual fruits, known as drupelets, combining to create the berry’s unique texture, as well as, awarding the fragile fruit gold star. High in antioxidants and fiber, raspberries also are a good source of  vitamin C and a low glycemic food.  Try them topping Pecan Pancakes, alongside a mild Swiss or gouda on a cheese board, or combined with dark chocolate and almonds in a ..read more

Onions are a kitchen staple. Much like salt, they would be missed from your favorite dishes as they add a rich umami flavor, alongside a subtle sweetness when cooked. But did you know an onion’s savory characteristics are kept under wraps until their cells are damaged under the pressure of a knife or in flame’s way? Explaining why you don’t smell a whole, raw onion, or if you do it’s sure to be bruised. Varying from sharp and pungent when raw to sweet and savory when cooked, onions are a good source of vitamin C, as well as a low glycemic food. I’ll admit when I first started carb countin ..read more

Preheat oven to 425 degrees F. Lined a baking sheet with parchment. Using a processor, pulse salmon, until finely chopped. In a small bowl, add chopped salmon, lemon juice, and egg, stirring, until well-combined. Set aside. Over medium heat, warm a small, nonstick skillet. Add butter, melting to thinly coat bottom. Add onion and red pepper, sautéing, until tender. Remove from heat. Add cooked vegetables to salmon mixture, stirring, until well-combined. Using a 1/4-cup measure, scoop salmon mixture onto prepared baking sheet in eight parts. Flatten and shape into patties. Bake for 10 minutes, u ..read more

Who can resist a ripe, summer strawberry? Apparently not too many, thanks to a distinctive aroma, sweet taste, slightly soft texture, and bonus nutritional qualities.  Explaining why strawberries are the most consumed berry fruit in the world. I love berries topping yogurt and granola breakfast parfaits, alongside sharp cheddar on fruit and cheese board, dipped in dark chocolate or dolloped with whipped cream. High in fiber and antioxidants, strawberries are also an excellent source of vitamin C and manganese. They are low-glycemic with a low carb load making them a good fruit option for ..read more

Lettuce is controversial. Opinions abound comparing and contrasting the health benefits of one variety over the next, but let’s focus on texture and taste.  Romaine lettuce packs crisp and crunch, offering a mild ever so slightly bitter backnote. The color is stunning, it doesn’t wilt easily, and even holds up to a grill. No wonder it’s the star of your favorite Caesar Salad. High in fiber and minerals, the variety is packed with Vitamin C, K and folate. Native to the Mediterranean and Middle East, it has been cultivated for over 5,000 years. Like all lettuces, Romaine has a low carb foot ..read more