Archives for: June 2005, 08
Jayne's Cranberry Crunch is one of my son's favorite breakfasts. This morning was the first test in his summer school class, so made it ahead of time. I didn't have time to prepare cranberries last night, so I used pineapple and cherries as the fruit filling. I also wanted to boost the protein a little.
I was doubling the recipe, so normally I would have used 2 cups of rice flour. Instead I used 1Â½ cups of rice flour and Â½ cup of rice protein. Everyone liked it, and it didn't seem to change the taste, so I think I will continue using the higher protein version.
If you missed the original blog with Jayne's recipe, here it is:
Chili is a meal the whole family used to enjoy. Now with the Os avoiding pinto beans and the As avoiding beef and peppers, it's been a long time since we had chili.
Northern beans were listed as neutral for both As and Os. I hadn't served them since there are so many beneficial beans for As. However northern beans are now listed as diabetes super-beneficial. I find the terminology confusing, but if they are super-beneficial for diabetics, they must be better than neutral for non-diabetics, so I decided to give them a try.
I found canned northern beans at the grocery store. On the back of the can was a recipe for white chili. With a little adjusting the recipe would work for both As and Os. It was really too warm a day for chili, but I didn't want to wait until fall, so we had chili for dinner tonight. It was very tasty and everyone liked it. Here is the recipe with my alterations.
6 chicken breasts (cubed)
1 can chicken broth
1 onion, chopped
2 stalks celery, chopped
2 tsp ground cumin
2 cans northern beans
Oat flour to thicken (I used 6 - 8 Tbsp.)
Put the chicken, broth, cumin, onion, and celery in a pot and simmer until chicken is cooked and vegetables are soft. Add the beans and oat flour. Cook on low heat for 30 minutes to blend the flavors.