|« Making soup better||Farewell tuna »|
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.
No feedback yet
Comments are not allowed from anonymous visitors.