Ingredients 2 cups almond flour 2 tablespoons coconut flour 4 medium eggs 3/4 cup applesauce, unsweetened 1/2 cup water 1 tablespoon coconut oil, divided and melted 4 banana, cut into small pieces 1 teaspoon cinnamon, ground cooking spray Method Lightly grease waffle maker with cooking spray. Preheat to medium-high. In a medium bowl, combine almond flour, coconut flour, eggs, applesauce, water, 1 tablespoon coconut oil, and cinnamon. Mix well with a wooden spoon. Fold in the banana slices. Pour 1/4 cup of batter into the waffle maker, and spread the mixture evenly. Cover and cook for 1-2 minutes or until golden brown. Repeat procedure with the remaining batter. Place waffles in individual serving plates. Drizzle with honey, if desired. Serve and enjoy. Yield: 6 servings Nutritional Information (Per Serving) Diabetic Exchange 0 Fruit, 1/2 Fat, 0 Vegetable 1 Starch, 1/2 Medium-Fat Meat, 0 Carb Energy 209 calories Total Fat Saturated Fat Trans-fat 10.4 g 3.4 g 0.0 g Cholesterol 109.0 mg Sodium 51.0 mg Total Carbohydrate Dietary Fiber Sugars 25.3 g 4.5 g 13.4 g Protein 7.0 g]]>
Curried Coconut Chicken Author: Cdiabetes Staff Serves: 4 Ingredients 12 ounces boneless chicken breasts, cubed 1 teaspoon salt and pepper to taste 1 tablespoon sunflower oil 2 tablespoons curry powder ? onion, thinly sliced 2 garlic cloves, crushed 4 ounce coconut milk 2 small tomatoes, chopped ? cup tomato puree Instructions Season chicken breasts with salt and pepper and leave aside for 15 minutes. Heat oil in a large saucepan over medium high and cook curry powder for 1 minute. Stir in onion and garlic and cook for 1 more minute. Add marinated chicken and toss to coat with the curry paste. Bring heat down to medium low and let chicken cook for 7-10 minutes until juices run clear. Add tomatoes, coconut milk, tomato puree and stir to combine. Cover and let cook on low for 30-40 minutes, stirring occasionally. Nutrition Information Calories: 296 Fat: 17.2 g Saturated fat: 8.2 g Trans fat: 17.2 g Carbohydrates: 9.7 g Sugar: 4.3 g Sodium: 90 mg Fiber: 3.1 g Protein: 26.8 g Cholesterol: 76 mg 3.2.2925 ?]]>
Curried Coconut Chicken This flavorful curry dish is easy to make and will last several days in the fridge (if there are any leftovers!). Recipe type: Main Serves: 4 Ingredients 12 ounces boneless chicken breasts, cubed 1 teaspoon salt and pepper 1 tablespoon oil or clarified butter 2 tablespoons curry powder ? onion, thinly sliced 2 garlic cloves, crushed 4 ounce coconut milk 2 small tomatoes, chopped ? cup tomato puree Instructions Season chicken breasts with salt and pepper and leave aside for 15 minutes. Heat oil in a large saucepan over medium-high and cook curry powder for 1 minute. Stir in onion and garlic and cook for 1 more minute. Add marinated chicken and toss to coat with the curry paste. Bring heat down to medium-low and let chicken cook for 7-10 minutes, or until juices run clear. Add tomatoes, coconut milk, tomato puree and stir to combine. Cover and let cook on low for 30-40 minutes, stirring occasionally. Serve with basmati rice or naan. Notes Exchanges: ? Fat, 3 lean meat Nutrition Information Calories: 296 Fat: 17.2 g Saturated fat: 8.2 g Trans fat: 17.2 g Carbohydrates: 9.7 g Sugar: 4.3 g Sodium: 90 mg Fiber: 3.1 g Protein: 26.8 g Cholesterol: 76 g 3.2.2265 ?]]>