Diabetes Support

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Category: Snacks (Page 9 of 10)

Flax Seed Cracker Snack Recipe

Ingredients:
1 cup flax seed meal
1/3 cup Parmesan cheese, grated
1/2 teaspoon salt
1/2 cup water
Optional: 1-1/2 teaspoons garlic powder

Instructions:

Heat oven to 400 F.

Mix all ingredients together. Spoon onto sheet pan covered with parchment or waxed paper. Cover the mixture with a piece of parchment or waxed paper.

Even out the mixture to about 1/8 inch. Use your finger to push in edges so they aren’t thin.

Bake in oven at 400 degrees about 15 minutes and the center is no longer soft or the edges are beginning to brown.

Let cool, then break into pieces. This is a high fiber and crunchy snack that is good with dips, spreads, or just by itself.

6 carbs for entire mixture.


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Italian Frico Chips Recipe

Ingredients:
2 cups coarsely grated Parmesan cheese (about 6 1/2 ounces)
2 1/2 tablespoons pork rinds flour
Freshly ground black pepper to taste

Instructions:

Preheat the oven to 375°F. Oil 2 nonstick baking sheets.

In a large bowl, thoroughly mix the cheese and flour. Season generously with pepper. Place generous tablespoonfuls of the mixture 1/2 inch apart on the baking sheets, and bake for about 10 minutes, or until fragrant and golden brown.

Place the chips on a rack and let cool to room temperature. Serve immediately, store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 weeks.

Carb Count: 10 chips = 1 carb. Makes: 24 chips.


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Low Carb Granola Recipe

Ingredients:
1/2 cup sliced almonds
1/2 cup brazil nuts
1/2 cup chopped macadamia nuts
1/2 teaspoon cardamom
1 teaspoon cinnamon
Pinch of powdered ginger
1 tablespoon ghee (clarified butter), melted
1 cup of blueberries
1/2 cup of cream

Instructions:

Preheat the oven to 400 degree F.

Mix the nuts, spices and ghee in a medium bowl

Spread the nut mixture on baking sheet and roast for 10 to 15 minutes.

Serve warm in bowls, topped with 1/4 cup blueberries per person and a touch of cream.

Carbs: 11.6 per person (1/4 recipe)


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Natural Jerky Recipe

Ingredients:
Flank steak, or hanger steak
Dehydrator

Instructions:

Ask your butcher to thinly slice flank stead or hanger steak. Marinate the meat in about 1 cup pepper-blend steak sauce plus a little chopped fresh garlic and salt and pepper.

Lay the thin slices of meat onto the dehydrator trays, leaving room for air to circulate, and dry overnight (at least 8 hours).

Store in zip-closure bag.

Carbs = 0


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Hot Sauce Devilish Egg Recipe

Ingredients:
6 each hard boiled eggs
2 tablespoon mayonnaise
2 tablespoon Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon pimentos, mashed
3 tablespoon Dill relish
Lettuce
Salt, to taste

Instructions:

Cut the eggs in half. Remove yolk from white and set white aside.

Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.

Spoon mixture back into egg whites and serve on a bed of lettuce.


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Mexican Deviled Eggs Recipe

Ingredients:
12 hard boiled eggs, large, Peeled
1/4 cup mayonnaise
1 tablespoon cumin, ground
1 tablespoon capers, finely chopped
1 tablespoon mustard, prepared
1/2 teaspoon salt
1 Jalapeno Pepper (should be seeded and finely chopped)
1 Red Chile, Ground
1 Cilantro, Fresh, Snipped

Instructions:

Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork.

Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper.

Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.


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Pickled Spiced Eggs Recipe

Ingredients:
16 hard cooked eggs, cooled and shelled
1 quart white distilled vinegar
4 dried red chile peppers, seeded
1 tablespoon mixed pickling spices
1 teaspoon each, black peppercorns,
Salt, and mustard seeds

Instructions:

Pack eggs in 2 quart jars.

Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes.

Pour over eggs, seal, and let cool and chill. Refrigerate for 2 days before using to allow flavors to permeate the eggs.


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Red Devil Egg Recipe

Ingredients:
6 eggs, hard cooked
2 tablespoon mayonnaise
1 teaspoon grated onion
1 teaspoon mustard
1/2 teaspoon wrests sauce
1 1/2 oz deviled ham
Salt and pepper to taste

Instructions:

Cut hard cooked eggs in half – removing yolks to bowl ~ mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with paprika before serving.


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Chinese Egg Recipe

Ingredients:
6 hard-boiled eggs, shelled
2 tablespoon butter
3 tablespoon soy sauce
2 teaspoon green onions, chopped
1 teaspoon sesame oil

Instructions:

Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown.

Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion.


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Chinese Tea Eggs Recipe

Ingredients:
6 eggs
2 tablespoon black tea leaves
2 teaspoon Chinese 5 spice powder
1 tablespoon coarse salt

Instructions:

Cover the eggs with cold water and bring to a boil. Simmer for 12 minutes. Remove from heat and set the water aside.

Place the eggs in cold water until they can be easily handled. With the back of a spoon, lightly tap each shell all over until it is covered with a cobweb of cracks.

In the same pot, bring the water which was set aside (which should be 3 to 4 cups) to a boil. Add the tea leaves, 5-fragrance spice, salt and eggs. Simmer covered for an hour.

Remove the pot from the heat and continue to let the eggs soak covered for 30 minutes.

Remove the eggs from the water and halve them lengthwise or quarter them.

Their flavor is best enjoyed within 24 hours.


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