Wednesday, July 31, 2013

Fruit of the Month Club

Have you ever seen the Everybody Loves Raymond episode where he buys his parents Fruit of the Month Club? And, in typical Marie and Frank form, they act as though he has order stinkbugs to their house on a montly basis. "It's a club??!! Oh, my god! What do I do with all this fruit?"

In seems as though, at some point every summer, people turn into Marie and Frank Romano over their zucchini. I notice the prices on the zucchini get cheaper and cheaper as the summer gets on. Except no one is buying....because zucchini has taken over their gardens or their friends' gardens or their friends' friends' gardens and people can't seem to give it away fast enough. It can become so unweilding, that may parents decided to skip the whole zucchini craze in their garden this season.

Which I am sad about. Because I happen to love zucchini!

It also so happens that the only way people ever think of using zucchini is in a baked goods. Zucchini Bread. Zucchini Muffins.  Not so good for the diabetic.

Instead of producing muffin tray after muffin tray (which you know I'm totally down with too), I've started to use shredded zucchini as the main base for many of my salads. This has become my new favorite salad, complete with Pickled Red Onions (recipe to come)!

Shredded Zucchini & Kale Salad

by Bonnie Graham
Keywords: raw salad avocado beans kale zucchini summer
Ingredients (1 large lunchtime salad)
    Shredded Zucchini and Kale Salad:
    • 3/4 - 1 c shredded zucchini
    • 1 cup shredded Tuscan Kale
    • 2 medium-sized carrots, sliced
    • 1 ear of corn, kernels removed from the cob (you can use leftovers!)
    • 1/2 c garbanzo beans
    • 1/4 - 1/2 cubed avocado (depending on your preferences)
    • 1 - 2 spoonfuls of Pickled Red Onions (recipe to come), or raw red onions
    Lemon Basil Dressing:
    • 1/3 c rice wine vinegar
    • 1/3 c olive oil
    • 2 tbsp lemon juice
    • 1 tbsp honey
    • zest of half the lemon
    • 1 large handful of basil
    • 1 garlic clove
    • water if needed for consistency
    1. Add all chopped veggies into a bowl.
    2. Combine all salad dressing ingredients in a food processor or mini-blender, adding water if you prefer a thinner dressing.
    3. Add dressing to salad, toss, and eat!
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    Thursday, July 25, 2013

    Farm Love: Post 2

    Jeez, has it really been two weeks?

    Despite my lack of commitment to regular posting (sorry guys), my commitment to the farmer's market has remained strong. I'm even beginning to think that some of the farmers are beginning to recognize me from week-to-week. That makes my heart happy. I love being able to connect with the people who bring me my food.

    I've noticed that it has also makes my pancreas happy. My blood sugar numbers are coming back in to normal range. Even though I know it is more likely that is happening because I'm more conscious of keeping my insulin cool, I'd like to think eating more fruits and veggies from the farmer's market has something to do with it. Let me live my delusion.

    With it being such a beautiful day and my heart singing from the sunshine, I got a little overzealous in my purchases and went WAY over budget. You're shocked. I know.

    Here's the weekly roundup!

    1 large head of kale - $2
    1 bunch red onions - $2
    1 pint blueberries - $2
    2 ears of corn - $1
    6 plums - $2.50
    1 bunch of basil - $2
    3 baseball sized peaches - $5 (my splurge)
    3 plum tomatoes - $2.25
    2 zucchini - $2.00
    Total: $20.75 

    The peaches were totally unnecessary, but they are literally the size of my head! They were so big and gorgegous, I couldn't resist. Plus, I like to buy for each of the farmer stands every week.

    No worries, I will have an amazing recipe using much of this fresh produce coming up soon.

    Wednesday, July 10, 2013


    I'm like one of those little kids who steals a cookie and feels so bad about it that she comes clean even though nobody would have ever notice that the cookie was gone.

    I sort of tricked you guys last week. My Farm Love post didn't actually have the list of veggies I bought last week. It was a picture from the week before. Gasps! Atrocious, I know! How can I be such a liar?!

    In my haste to get back into posting, I used an old picture in the post rather then share what I had actually bought but had yet to photograph. The shame.

    It's okay though. Because I'm bringing you a ridiculously awesome Taco Bar menu for your next shindig (that I'm hoping you're still going to invite me to despite the fact that my pants are on fire). In an attempt to save money (which it did not), I invited some of my best girlies over for dinner at my place, with a Mexican Taco Bar theme! Which was completed by a sweltering hot apartment. Authenticity is my middle name. 

    Taco Bar Party

    Starters & Toppings
    Pico de Gallo (recipe to come)
    Pickled Red Onions (recipe to come)
    Sliced radishes and fresh cilantro
    Queso Fresco

    Taco Filling Options
    Chile Lime Shredded Chicken
    Creamy Roasted Poblano Peppers and Onions (recipe to come)

    Mexican Street Corn Salad (recipe to follow)
    Black Beans and Rice

    Dessert was supplied by my friend, Jess, who had just returned from a trip to Israel. However, I probably would have made something along the lines of Mexican Hot Chocolate.

    Mexican Street Corn Salad

    by Bonnie Graham
    Prep Time: 15 minutes
    Keywords: salad side cilantro corn sriracha smoked paprika
    Ingredients (3 - 4)
    • 3 ears of corn, kernels removed from cob
    • 1 tablespoon olive oil
    • 1 garlic clove, peeled
    • 1/2 to 1 jalapeno, chopped
    • 1/2 cup chopped scallions
    • 2-3 tablespoons mayo (optional)
    • juice from 2-3 limes, plus extra for serving
    • 1/3 cup crumbled queso fresco (but you also use a stronger cheese like cojita)
    • a big handful of cilantro
    • 1/2 teaspoon smoked paprika
    • salt
    • sriracha for serving (optional)
    1. Remove kernels from corn cobs by running a sharp knife down along side the cob. Add to your bowl.
    2. Chop up both garlic and jalapeno finely. Careful with those jalapenos. Be sure to wash your hands thoroughly after handling. Add to bowl along with chopped scallions.
    3. Mix in mayo (if using), cheese, paprika, cilantro, lime juice, and salt. Toss well.
    4. Add a few squirts (as desired) of sriracha to the top and serve.
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    Monday, July 1, 2013

    Breakfast Fiend

    From reading this blog, it might seem like all I do is eat breakfast. In fact, I have to stop myself on a regular basis from posting yet another breakfast recipe.

    Truth be told, breakfast is probably my favorite meal of the day. Besides snacks. Because snacks are a meal in my book. But it is also one of the most challenging as far as diabetes management goes. Mostly because everything is a carb. Well, everything worth eating. Bagels, muffins, pancakes, waffles, granola, toast, french toast, see my point. Even eggs, which are my stand-by meal no matter what time of day, are usually best served with a side of lightly toasted, buttered bread. Am I right or am I right?

    Well, this post offers no solution. In fact, it contributes to the problem.

    Some of my lovely friends who know me so very well gave me the wondrous house-warming gift of a waffle maker! After my Should-Have-Been-Carrot-Cake-Waffles debacle, they made sure I never went waffleless again!

    Which is awesome. Waffles everyday! Except for that whole broken pancreas, diabetes thing. Waffles every day is definitely NOT part of a low carb diet. I checked with my doctor. Just in case.

    Instead of waffles every day, I've been saving them for when I've been especially good....or felt like climbing up on top of my counter to fetch waffle maker from the highest shelf I could have ever possibly put it on!

    My contribution to the carby breakfast conundrum....Spicy Chai Waffles. If these are wrong, I don't want to be right!

    Spicy Chai Waffles

    by Bonnie Graham
    Prep Time: 10 minutes
    Cook Time: As long as it takes your waffle maker!
    Keywords: breakfast
    Ingredients (4 waffles)
    • 1 1/4 c whole wheat pastry flour (though any flour will work)
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 1/2 tsp powdered ginger
    • 1/4 tsp cardamom
    • 1/4 tsp nutmeg
    • sweetener of choice based on your preferences (start with 1/3 c)
    • 2/3 c milk, plus 1 - 2 extra tbsp depending on consistency
    • 1 tbsp oil or another splash of milk
    • 1 1/2 tsp vanilla
    1. Combine all dry ingredients in a mixing bowl, and stir well.
    2. Turn on and grease your waffle maker with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat.
    3. Pour wet ingredients into dry, and stir to make a batter.
    4. When the iron is hot, pour quarter of the batter into the center of the iron, and close the lid. My waffle maker tells me when the waffles are done. If yours does not, then give it 2 - 3 minutes and then check on doneness.
    5. When waffles are done, pile on your favorite toppings and syrup!
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