TOP 50 DIABETIC RECIPES: The number one diabetic cookbook by PETER EDWARD

Author:PETER EDWARD [EDWARD, PETER]
Language: eng
Format: azw3
Published: 2020-09-13T16:00:00+00:00

SERVINGS: 4

CALORIES PER SERVINGS: 315

TIME: 15 minutes

INGREDIENTS: 1 table spoon of peanut oil and 1 cup unsalted roasted peanut.

METHODS:

1. Mix some peanuts with peanut oil and spew the mixture into the food processor.

2. Process it until it is smooth.

3. Your delicious peanut butter is now ready and can be stored in a sealed container in the fridge for up to a week.

ASSORTED VEGIE WITH VEGETABLE DRESSING

SERVINGS: 3

CALORIES PER SERVINGS: 152

TIME: 45 minutes

INGREDIENTS: 1 cup of carrot diced, 1 cup of celery diced, 2 cup of vegetable stock, 1 cup of cooked pumpkin, 0.5 cup of brocolli diced, 0.5 cup of zucchini diced, 4 table spoon of lemon juice, 2 table spoon of olive oil, 2 table spoon of Dijon mustard, 1 pinch of pepper, 1 pinch of sea salt, 1 stalk of spring onion and 3 piece of tomato.

METHOD:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Combine carrots, celery, tomatoes, broccoli, zucchini, spring onions, vegetable stock.

3. Whisk olive oil, pepper, sea salt, dijon mustard, lemon juice together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.

4. Bake in preheated oven until all vegetables are tender, about 25 - 35 minutes.

5. Your delicious meal is now ready.

POISSON LA BRAISE

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