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Food > Free Diabetic Recipes

Yogurt Salad Dressing – TypeFree Diabetes

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Yogurt Salad Dressing


Ingredients

  • 8 oz plain yogurt, nonfat
  • 1/4 cup mayonnaise, nonfat
  • 2 Tbsp chives, dried
  • 2 Tbsp dill, dried
  • 2 Tbsp lemon juice

Directions

  1. Mix all ingredients in bowl and refrigerate.

Yield: 8 servings–Serving Size: 2 Tbsp


Nutrition Facts

Calories: 23

Total fat: 0 g

Saturated fat: less than 0 g

Cholesterol: 1 mg

Sodium: 84 mg

SOURCE: National Heart, Lung, and Blood
Institute (part of the National Institutes of Health and the U.S. Department of
Health and Human Services)


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Xagave Sweet Marinade – TypeFree Diabetes

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Xagave Sweet Marinade

Cooking Time: 
Number of Servings: 


Ingredients

1/2 cup soy sauce
3 tbsp Xagave
2 tbsp distilled white vinegar
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
3/4 cup vegetable oil
2 green onions chopped
1 tsp coarsely ground black pepper

Directions

1.  In a large bowl combine all ingredients.
2.  Place desired meat in the
marinade.
3.  Marinade in the refrigerator for at least 4 hours.


Nutrition Facts

 

Source: Xagave.com

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Vinaigrette Salad Dressing – TypeFree Diabetes

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Vinaigrette Salad Dressing


Ingredients

  • 1 bulb garlic, separated and peeled
  • 1/2 cup water
  • 1 Tbsp red wine vinegar
  • 1/4 tsp honey
  • 1 Tbsp virgin olive oil
  • 1/4 tsp black pepper

Directions

  1. Place the garlic cloves into a small saucepan and pour enough water (about 1/2 cup)
    to cover them.
  2. Bring water to a boil then reduce heat and simmer until garlic is tender, about
    15 minutes.
  3. Reduce the liquid to 2 Tbsp and increase the heat for 3 minutes.
  4. Pour the contents into a small sieve over a bowl and with a wooden spoon, mash the
    garlic through the sieve into the bowl.
  5. Whisk the vinegar into the garlic mixture; incorporate the oil and seasoning.

Yield: 4 servings


Nutrition Facts

Serving Size: 2 Tbsp

Amount Per Serving
Calories: 33

Total fat: 3 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 0 mg

SOURCE: National Heart, Lung, and Blood
Institute (part of the National Institutes of Health and the U.S. Department of
Health and Human Services)


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Tropical Fruit Compote – TypeFree Diabetes

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Tropical Fruit Compote


Ingredients

  • 3/4 cup water
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 piece lemon peel
  • 1/2 teaspoon rum or vanilla extract (optional)
  • 1 pineapple cored and peeled, cut into 8 slices
  • 2 mangos peeled and pitted, cut into 8 pieces
  • 3 bananas peeled, cut into 8 diagonal pieces fresh mint leaves (optional)

Directions

  1. In a saucepan combine 3/4 cup of water with the sugar, lemon juice, and lemon peel
    (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and
    add the fruit.
  2. Cook at a very low heat for 5 minutes.
  3. Pour the syrup in a cup. Remove the lemon rind and cool the cooked fruit for 2 hours.
  4. To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons
    of syrup over the fruit.
  5. Garnish with mint leaves.
  6. Serve with Homemade Sour Cream

Yield: 8 servings


Nutrition Facts

Serving size: 1 cup

Amount Per Serving
Calories: 148

Total fat: Less than 1 g

Saturated fat: Less than 1 g

Cholesterol: 0 mg

Sodium: 3 mg

Calcium: 15 mg

Iron: Less than 1 mg

SOURCE: National Heart, Lung, and Blood
Institute (part of the National Institutes of Health and the U.S. Department of
Health and Human Services)


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Summer Breezes Smoothie – TypeFree Diabetes

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Summer Breezes Smoothie


Ingredients

  • 1 cup yogurt, plain nonfat
  • 6 medium  strawberries
  • 1 cup pineapple,
    crushed, canned in juice
  • 1 medium  banana
  • 1 tsp vanilla extract
  • 4 ice cubes

Directions

  1. Place all ingredients in a blender and purŽe until smooth.
  2. Serve in a frosted
    glass.

Makes 3 servings–Serving size: 1 cup


Nutrition Facts

Calories 121
Fat less than 1 g

  • Saturated fat less than 1 g
  • Cholesterol 1 mg

Sodium 64 mg

SOURCE: National Heart, Lung, and Blood
Institute

(part of the National Institutes of Health and the U.S. Department of Health and
Human Services)


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Rockport Fish Chowder -TypeFree Diabetes

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Rockport Fish Chowder


Ingredients

  • 2 Tbsp vegetable oil
  • 3/4 C coarsely chopped onion
  • 1/2 C coarsely chopped celery
  • 1 C sliced carrots
  • 2 C potatoes, raw, peeled and cubed
  • 1/4 tsp thyme
  • 1/2 tsp paprika
  • 2 C bottled clam juice
  • 8 whole peppercorns
  • 1 bay leaf
  • 1 lb fresh or frozen (thawed) cod or haddock fillets, cut into 3/4-inch cubes
  • 1/4 C flour
  • 3 C low-fat (1%) milk
  • 1 Tbsp fresh parsley, chopped

Directions

  1. Heat oil in a large saucepan. Add onion and celery and sautŽ about 3 minutes
  2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay
    leaves in cheese cloth
  3. Add to pot. Bring to a boil, reduce heat, and simmer
    15 minutes
  4. Add fish and simmer an additional 15 minutes, or until fish flakes
    easily and is opaque
  5. Remove fish and vegetables; break fish into chunks
  6. Bring broth to a boil and continue boiling until volume is reduced to 1 cup
  7. Remove bay leaves and peppercorns
  8. Shake flour and 1/2 cup low-fat (1%) milk
    in a container with a tight-fitting lid until smooth
  9. Add to broth in saucepan
    with remaining milk. Cook over medium heat, stirring constantly, until mixture boils
    and is thickened
  10. Return vegetables and fish chunks to stock and heat thoroughly
  11. Serve hot, sprinkled with chopped parsley.

Yield: 8 servings


Nutrition Facts

Serving Size: 1 cup

Amount Per Serving
Calories: 186

Total fat: 6 g

Saturated fat: 1 g

Cholesterol: 34 mg

Sodium: 302 mg

SOURCE: National Heart, Lung, and Blood
Institute, part of the National Institutes of Health and the U.S. Department of
Health and Human Services

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RAINBOW FRUIT SALAD – TypeFree Diabetes

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Rainbow Fruit Salad


Ingredients

  • 1 large mango, peeled and diced
  • 2 C fresh blueberries
  • 2 bananas, sliced
  • 2 C fresh strawberries, halved
  • 2 C seedless grapes
  • 2 Nectarines, unpeeled and sliced
  • 1 kiwi fruit, peeled and sliced

Honey orange sauce

  • 1/3 C unsweetened orange juice
  • 2 Tbsp lemon juice
  • 1-1/2 Tbsp honey
  • 1/4 tsp ground ginger dash
  • Nutmeg

Directions

  1. Prepare the fruit.
  2. Combine all the ingredients for the sauce and mix.
  3. Just before serving, pour honey orange sauce over the fruit.

Yield: 12 servings


Nutrition Facts

Serving Size: 4 oz cup

Amounts Per Serving
Calories: 96

Total fat: 1 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 4 mg

SOURCE: National Heart, Lung, and Blood
Institute (part of the National Institutes of Health and the U.S. Department of
Health and Human Services)


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Peanut Chikki – TypeFree Diabetes

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Peanut Chikki

 


Ingredients

1 cup dry peanuts 

2/3 cup Xagave

? teaspoon Cardamom powder

1 teaspoon canola oil

a pinch of salt


Directions

1. Add Xagave to a nonstick pan and start stirring under medium heat. 
2. Once
the Xagave starts bubbling, add the cardamom powder and salt and mix
well.
3. Then add the peanuts slowly and keep stirring continuously under
low flame to prevent clump formation.
4. The mixture will thicken
gradually. Pour the contents over a plate smeared with canola oil and
spread it evenly and let it cool.
5. Once cooled, cut the chicks into small
pieces and enjoy.


Nutrition Facts

 

Source: Xagave.com

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Onion Dip – TypeFree Diabetes

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Onion Dip

Prep Time: 15 minutes
Yield: 1 1/2 cups


Ingredients

8 ounces yogurt  
1/2 x onions, finely chopped
2 teaspoons lemon
juice
2 tablespoons parsley
leaves
1 dash red
hot pepper sauce (eg. Tabasco)
1 dash horseradish
1 dash salt
and black pepper


Directions

1. Combine all ingredients.

2. Chill thoroughly.


Nutrition Facts

Serving Size 128g


Amount per Serving

Calories 75         46% of calories from fat  
% Daily Value*
Total Fat 4.0g 6%
 Saturated Fat 3.0g 13%
 Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 57mg 2%
Total Carbohydrate 6.0g 2%
 Dietary Fiber 0.0g 0%
 Sugars 6.0g
Protein 4.0g 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily
values may be higher or lower
depending on your calorie needs.
Source: RecipeLand.com

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Mousse a la Banana – TypeFree Diabetes

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Mousse a la Banana

 
Number of Servings: 4


Ingredients

2 Tbsp low
fat (1%) milk
4 tsp sugar
1 tsp vanilla
1 medium  banana,
cut in quarters
1 C plain low
fat yogurt
8  1/4-inch
banana slices

Directions

  1. Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at
    high speed until smooth.
  2. Pour mixture into a small bowl; fold in yogurt. Chill. Spoon into 4
    dessert
    dishes; garnish each with 2 banana slices just before serving.

Nutrition Facts

– Serving Size: 1/2 cup
Amount Per Serving
Calories: 94

Total fat: 1 g

Saturated fat: 1 g

Cholesterol: 4 mg

Sodium: 47 mg

 

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services


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