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Monday, July 30, 2012

How to Make a Tasty Diabetic Meal - Herb Soy Pork Roast, Sweet and Sour Cabbage, Chocolate Mousse


When we hear the words, "You have diabetes," we often panic about what we will eat. But there is no need for panic. Diabetics can have a perfectly healthy and tasty diet. This article contains recipes for a great diabetic dinner. Soy Pork Roast with Herbs is a great entree for diabetics. The "Sweet" and Sour Red Cabbage is sweetened with Splenda and fruit is included. This dish combines apples with the cabbage for a taste bud treat! End this tasty meal with a delicious Velvety Chocolate Mousse. And remember, portion control is always important to the diabetic!
1 cup low-sodium soy sauce
2 tbsp lemon juice
2 garlic cloves, minced
2 tsp dried tarragon
2 tsp dried basil
1 tsp dried chives
1 tsp ground sage
1 tsp black pepper
1 (3 1/2 to 4 lbs)boneless pork loin roast
In a large oven roasting bag, combine the soy sauce, lemon juice, cloves, tarragon, basil, chives, sage, and pepper. Add the roast, seal the bag and turn to coat the roast. Place the bag in a shallow roasting pan; refrigerate overnight. Turn the bag several times.
When ready to cook, remove pan from refrigerator and place in a preheated 325 degree oven. bake for 2 to 2 1/2 hours or until a meat thermometer reads 160 degrees. Let stand 10 to 15 minutes before slicing.
Yield: 6 to 8 servings.
12 cups shredded red cabbage
2 apples, peeled and sliced
1/4 cup Splenda granular
1/4 tsp ground cloves
1 bay leaf
3 tablespoons vinegar
1/4 cup water
1 tablespoon butter
pinch salt
In a large saucepan or Dutch oven place the cabbage over the bottom; layer the apples over cabbage. Combine the Splenda with the cloves; sprinkle over the apples. Add the bay leaf. Combine the vinegar with the water and pour over all. Slice the butter into thin pats and place over the top. Sprinkle with salt. Cover pan and bring to a boil; stirring occasionally. Reduce the heat to simmer and cook for approximately an hour. Uncover and continue to simmer for about a half hour or until the liquid is absorbed. Stir occasionally during this time. Before serving, remove bay leaf and discard.
3 oz unsweetened chocolate
1 cup 1% milk
1/4 cup egg substitute*
1/2 cup Splenda granular
1 tsp cornstarch
1 tsp orange extract
1/2 cup whipping cream
3 cups sliced fresh strawberries
In a medium heavy-bottom saucepan, place the chocolate and milk. Heat over a medium heat until the chocolate is melted; set aside.
In a small mixing bowl, stir together until blended the egg substitute, Splenda, cornstarch, and orange extract. Add to the chocolate mixture in the saucepan. Stirring constantly, cook over medium heat until the mixture 3 pr 4 minutes or until the mixture begins to thicken. Remove from heat.
Pour the mixture into a food processor or blender and blend or process very briefly, about 10 to 20 seconds, to make a more creamy texture. Pour mixture into a medium bowl and cover. Refrigerate for about 2 to 3 hours until cooled.
Whip cream until stiff and fold gently into the chocolate mixture. Refrigerate mousse overnight to set. (You may refrigerate up to 3 days.)
To serve, layer the mousse with the strawberries in 6 wine glasses or pretty fooded dessert dishes, beginning and ending with the mousse. If desired, top each with a dollop of whipped cream and a strawberry.
*May substitute 1 whole egg for the egg substitute.
Yield: 6 servings
Per serving: 210 calories, 17 g (10 sat)fat,5 g protein, 14 g carbs, 4 g fiber, 30 mg cholesterol, 50 mg sodium, 5 g sugar (milk and berries)
diabetic exchanges: 1 starch, 3 fats
Note: The above information is figured based on using egg substitute and without the whipped cream and strawberry garnish.
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