Dive into the world of healthy recipes from April's family kitchen. They are delicious, healthy and simple recipes for the whole family! Registered Dietitian Nutritionist on a mission to show people how to reverse prediabetes and lose weight with an anti-diet approach using whole-foods and personalized nutrition plans. You can Love Carbs and Lose Weight!
It’s summer and summer calls for salsa! This Simple Mango Salsa is my new go-to for pool parties and impromtu get togethers.
I made it up after many long
Totally kidding! I got it from a chip bag. For reals.
My favourite chips this summer are Organic Que Pasa Tortilla Chips – the Twist of Lime are really good. And not only do these chips taste really good, they have a recipe on the side of them. Like this one, a mango salsa and there’s Roasted Tomatillo Salsa and one with Roasted White Onion Salsa. Definetly on my to-make list.
A bunch of fun and easy dips to try. So naturally, I was pumped when I got some inspiration from a chip bag
This Simple Mango Salsa was a perfect way to use some of my mango from my freezer. My youngest had a year-end wind up at our local park and everyone had to bring a fruit for the giant fruit salad they were making.
And on and on. Seriously, it’s a wonder you can even get through the day in one piece sometimes with all the advice flying at you left, right and centre.
You don’t want to make things worse for goodness sakes but you just don’t know what to eat – or what you should avoid completely.
When your doctor first tells you that you have prediabetes, most people wonder: well, what the heck should I eat then?
And, in my opinion, there’s also certain foods that you probably should avoid too. I mean, not like you can never have these foods but any level of high sugar in the blood stream is a recipe for disaster.
I really want you to focus on making sure you get enough of the right types of carbs, tons of antioxidants and loads of fibre.
For most people, it’s more about what you’re not eating that’s getting in your way of type 2 diabetes prevention.
But what about the foods to avoid? Are there certain types of foods to avoid completely?
You don’t want to make things worse for goodness sakes but you simply don’t know what to eat – or what you should completely avoid.
Well it’s a great question and lemme tell you, I’m not a fan of the “everything in moderation” camp.
When it comes to prediabetes reversal, eating “everything” (too general) in “moderation” (too vague) will not, in my opinion, get you to the finish line faster.
There are certain foods with certain benefits that are best to focus on to help ease the inflammatory process that often goes hand-in-hand with prediabetes.
So which foods should you cut out?
Here’s a few points to consider to get you started in the right direction:
– When someone is first diagnosed, I definitely want to “clean up” their eating as much as possible. Eliminating the refined sugars (cakes, cookies, juices, pop, etc) and even most granola/snack bars as they tend to spike insulin levels (and we’re trying to be as kind as possible to your pancreas)
– Even seemingly “healthy cereals” I recommend go. Actually most cereals don’t do us any favours. But the ones that disguise themselves as healthy include: Special K, Raisin Bran, Bran Flakes and Corn Flakes.
– Best to cut out any artificial sweeteners too. Although the debate rages on as to their link to other health problems (cancer, etc), they do spike insulin levels in people that are sensitive to them.
It’s more about what you’re not eating that’s getting in your way of type 2 diabetes prevention.
When you’re first diagnosed with prediabetes, it can be confusing to know what to eat and what not to eat.
But these High Protein Gluten Free Muffins really hit the mark when it comes to something I recently discovered about myself.
After going through my 14-Day Full Body Reset and finding out that too much gluten causes me to feel suuuuper tired and just blaaaah, among other things, I’m always on the lookout for easy and delicious recipes that skip the gluten, not the taste.
These High Protein Gluten Free Muffins fit the bill nicely.
Because they have eggs as the main ingredient, they’re super satisfying, packing X grams of protein per muffin.
I’ve made them with blueberries and chocolate chips for something fun (who doesn’t want chocolate for breakfast?!)
This recipe is one adapted from Chelsey Amer Nutrition, who by the way, has a ton of awesome content on her site so check her out for sure and give her a follow. (I’m patiently waiting to make her BBQ Tofu with Veggies on her site – looks so good!)
I took out the oat bran from the original recipe and added more ground flax seed, cinnamon and blueberries.
These muffins are a great change up to my routine of eggs mid-morning (another boiled egg?!) or if I have the opportunity to heat them up, 30 seconds in the microwave and these High Protein Gluten Free Muffins are a savoury treat.
I hope you love these Gluten Free High Protein Muffins!