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Blog Entries With Tag: D feast
Posted: Oct 15, 2010
IMPOSSIBLE PUMPKIN PIE FATCATANNA STYLE
Happy Autumn from the Pumpkin Cat!!
Related posts:My Porky Pig fingers are tired | D-Feast Friday - Thin Crust Pizza Fat Cat Anna \\^^// Style | Back from a "Technology vacation" | D-Feast Friday - Lunar Rhubarb Cake | Dreamfields Pasta | My New Year Resolutions | Overnight Basal Testing Makes For A Tired Pussycat | Running Around Like A Chicken Without It's Head On | The ever changing "control" of diabetes | Carb Tracker application for iPhone / iPod Touch
Posted: Oct 1, 2010
The recipe shown below is a modified one that a friend of mine had given to me that she had from The Ottawa Citizen. I have tweaked it abit to make it somewhat more "healthy", by reducing sugar content, using alternative fat (olive oil). Also, if you don't have rhubarb on hand (I picked the last stalks of the season from my garden) - you could try another fruit instead. I have a friend who used apples instead - and she said it was delicious!
It's really easy to make, and for a last minute desert goes over really well with most people (even kids). It also tastes delicious with abit of ice cream or whipped (real) cream on the side when it's warm.
Lunar Rhubarb Cake
1/2 cup butter/margarine (or use olive oil)*
1 cup white sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup of ground flax seed
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk **
2 (or more if you wish) cups rhubarb, chopped into 1/2 inch pieces
1 Tablespoon flour
~~~ Topping ~~~
1/4 cup butter (or use olive oil – see note above)
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/4 cup wheat germ
3/4 cup firmly packed brown sugar
1. For batter: Cream butter (or margarine/olive oil) and sugar until smooth and creamy; beat in egg and vanilla. Combine the flours, ground flax seed, soda and salt. Add to creamed mixture alternately with buttermilk. Toss rhubarb with 1 Tablespoon flour and mix gently into batter. Spoon into greased 9x13" cake pan.
* Link for conversion of olive oil into a recipe using butter/margarine can be found HERE.
** I use regular milk by adding 1 tablespoon of vinegar and let sit 10 minutes.
Psst, if you haven't participated in the D-Feast yet - go to This Is Caleb - and the instructions on how to participate are all there. It's that simple!
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Tags: oil (1) olive (1) flax seed (1) wheat germ (1) rhubarb (1) d-feast (1) cake (1)
Related posts:D-Feast Friday - Thin Crust Pizza Fat Cat Anna \\^^// Style | Day 23 - A Gift Day | Aromatherapy | Aromatherapy | D-Feast Friday - Impossible Pumpkin Pie
Posted: Jul 29, 2010
Okay – I’ve been out of the loop lately with the D-OC (diabetic online community) – summer is here – so I try to get away from the screen that wants to lure me away from the real life outside (remember summer is over with a blink of the eye here in Canada). Anyway, I’ve been reading other PWD’s (people with diabetes) blog posts – that are plugging away #DFeast (thanks for correction from AmariT) in Twitter. Take for instance, George Simmons aka Ninjabetic and his yummy burger aka Ninja Burger recipe (hope to sink my teeth into these this weekend with some friends we’re visiting in Seneca Falls, NY).
UPDATE: To participate - go to This Is Caleb - and the instructions on how to participate are all there. It's that easy! You can also click the picture above to add your recipe to the D-Feast Friday list. Put the name of your recipe in the "Your Name" box and the URL of your blog post in the "Your URL" box.
1 Flatout Flatbread (or whatever is similar for “rolling”)
½ tomato diced (I used Roma)
½ Tbs chopped basil (or more which is what I did)
1 Tbs balsamic vinaigrette (I used Kraft Fig Balsamic Olive Oil)
1 tsp of minced garlic (or to your taste preference)
3 oz. part-skim mozzarella – cut into 1-inch cubes)
1 Tbs of your fav tomato sauce (I use a Puttanesca Sauce from Allrecipes.com)
8 Kalamata olives – remove pits and slice up
Preheat outdoor grill to Medium heat. Marinate mozzarella, tomato, garlic and basil in bowl with Balsamic Vinaigrette for about 10 minutes (I did it for about ½ an hour). Lightly oil both sides of flatbread – place directly on grill for no more then 3 minutes. Remove, and spread tomato sauce, marinated mixture, top with olives. Place your piece of artwork directly back onto grill for 4 minutes (watch carefully) with lid closed. Remove and gobble up.
You can also cook this in your oven: Preheat oven to 350F, place lightly oiled flatbread directly on grate for 4-6 minutes. Take out of oven, and then arrange toppings as above. Remove to oven and cook for 5-7 minutes – or until cheese has melted to your satisfaction. Remove and enjoy!
Best served up with a side salad – and like George – a beverage of your choice is best enjoyed while preparing / consuming meal. I had a glass of Bottle Shock – Bloc E Signature from Julia Wine during the preparation of the above meal.
Bon appetite!! (in Julia Child style)
Related posts:Shakshuka a low carb egg dish | Riding thru' the mountains of the Adirondacks | BMI Calculator | BOOK REVIEW: Eat To Beat Diabetes - a great low carb cookbook for diabetics | Quinoa – it’s not a grain – it’s a vegetable – high in protein! | Day 23 - A Gift Day | D-Feast Friday - Lunar Rhubarb Cake | Is Low Carb Eating Good for Children? | Low carb "pasta" made from zucchini | D-Feast Friday - Impossible Pumpkin Pie