Eating Real Food

Half our cauliflowers appear to have been eaten by some kind of fungus, but these two turned out lovely, and we’ll be turning them into a fine cauliflower mash tomorrow. And here’s what our garden currently look like, after harvesting some peas, a tomato, two cauliflowers, and two broccoli (including harvest of broccoli florets after […]

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The Autumn Feast!

Full set here. Here’s what we cooked:Ranch Style ChickenSweet-Roasted Rosemary Acorn Squash WedgesSpicy Pumpkin Soup Maple syrup substitute for the pumpkin soup and acorn squash consisted of Splenda mixed with no-carb maple “syrup” substitute. Honey called for in the ranch style chicken was substituted with no-carb maple “syrup” (and turned out very well!).

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Low-Carb Brownies

This is a modification of this recipe, as agave nectar is not strictly low carb, but low glycemic index. The carbs still get to you, they just take longer,which is a royal bitch if you you’re manually clocking your insulin. But if you’re a type 2, agave’s probably fine. Type 1, eh, pain in the

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Pumpkin Pancake Recipe

You’ll thank me later… And yes, these are diabetic friendly. 1/2 cup whole wheat flour1/2 cup almond meal3-4 heaping tbs Splenda1 tsp baking powder1/2 tsp baking soda1 tsp pumpkin spice 3/4 cup milk1/2 cup canned pumpkin (mmmmm PUMPKIN!!!)1 egg1 tbs vegetable oil1 tsp white vinegar You will need a big bowl and a medium bowl.

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And yet…

The sugar cookies need work. I subbed half the flour with almond flour, the other half is whole wheat, and of course, I used Splenda. I’m thinking they need some kind of additional topping, though the texture came out really nice – very chewy and good. It’s the almond meal, I think, that gives it

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