Gazpacho … a Delicious and Nutritious Meal!

Did you know March is National Nutrition Month? Take the time this month to be conscious of how much nutrition you and your family are getting with every meal. Gazpacho is a great meal because not only is it delicious, it's healthy - low in calories and contains vegetables and protein. Try our recipe below and let us know what you think!

And remember, if you'd like more of our recipes, you're welcome to download our FREE cookbook with more than 500 healthy recipes when you Grab Your Free Cookbook!  

 

Gazpacho Ingredients:

4 tomatoes, quartered
1/2 sm. onion, sliced
1/2 green pepper, seeded, sliced 1/2 cucumber, sliced
4 sprigs parsley
1 clove garlic
1 tsp. instant beef bouillon
1 tsp. salt (opt.)
1/4 tsp. pepper
2 tbsp. canola (Puritan) oil
2 tbsp. vinegar
3/4 c. cold water
2 ice cubes

 

Cooking Directions:

Put all ingredients in blender. Cover. Blend 15 seconds or until all ingredients pass through blades. Do not over blend. Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped. Makes six servings. Serve cold. 

Diabetic Friendly Oatmeal Cookies!

Did you know January is National Oatmeal Month? Well it is! In honor of that, we've provided you with a YUMMY-YUMMY almost guilt-free recipe for Oatmeal Raisin Cookies that are actually diabetic friendly! So if you or your loved ones are diabetic OR if you want to enjoy a healthier version of an oatmeal cookie, here's the recipe for you! Enjoy and let us know your thoughts! 

Ingredients: 

1 cup self-rising flour

1/2 cup butter

2 tablespoons white Splenda granular

2 tablespoons milk

1 1/2 cups quick oats

1 egg

1/4 teaspoon cinnamon

1/3 cup splenda brown sugar substitute

1/2 teaspoon vanilla

1/2 cup dark raisin
 

Directions:

1 ~ Preheat the oven to 325 degrees.

2~ Mix the flour with the cinnamon.

3~ Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.

4~ Stir in oats and raisins.

5 ~ Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).

6~ Bake until golden brown, 10-12 minutes. Cool on wire racks.

All done! 

CABBAGE SALAD

CABBAGE  SALAD

c. shredded cabbage 1 tsp. salt

1 shredded turnip (2 oz.)

1 shredded carrot (2 oz.) 1 chopped green pepper 1/4 tsp. dill seed

Cover cabbage with salt. Let stand for 45 minutes. Wash and dry thoroughly. Drain and squeeze all water out. Toss with other ingredients. Moisten with low-cal dressing.