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

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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

Instructions

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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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!

Purchases

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.

Trickery

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)
Guacamole
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)

Sides
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

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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)

Instructions

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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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, crepes.....you 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

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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

Instructions

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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Farm Love

During my recent trip to Colorado, the combination of hungoverness, exhaustion, and altitude had finally caught with me. Feeling rather low one morning, my friend suggested we stop by a farmer's market since, as he stated, "farmers markets make you happy."
And he was right. They do. They really do.

My mood immediately lifted as I walked around the different vendors with local products and produce. The market was not yet in full force as the season had not yet hit Colorado, but what was there was enough to excite me!

Getting caught up in all my angstiness at where I wish this blog was, I have neglected to share my continued  passion for the beauty and wonders of my local farmer's market! Which I have been going to religiously, week after week. Well, no longer, my friends! The weekly installments of Dirty Veggies is back!

Only, this season, I'll be calling it Farm Love. Seems more appealing, no?

In case you're not familiar, here's the deal. Each week I share with you my farmer's market purchases with the intention of sharing the recipes that become of these beautiful fruits and veggies in hopes of encouraging you to support your local farmer's market too. I also hope to dispel the myth that farmer's markets are too expense. I go to the market each week with a $15 budget which gives me a enough produce to last me through the week.

Here is this weekly roundup:
1 head red leaf lettuce - $1
1 large head of kale - $1
1 bunch of baby beets - $2
2 zucchini - $2
1 large head of cilantro - $1.50
1 heirloom tomato - $1.75
1 pint of fresh, local strawberries - $3.50 - this was the splurge of the week
Grand Total: $12.75 - wahoo, I'm under budget for a change!

To learn more about Farm Love posts, read here and here.

Holy Crap!

Has it really been two weeks since my last post?!

Apparently, it has.

I've been writing less and less, if you haven't noticed. I think there are multiple reasons for this decrease in posting. First and foremost is I'm a little disappointed in where the blog is right now. I had high hopes of moving platforms, taking more professional looking photos, and spending more time developing recipes. Unfortunately, none of those things have happened and I'm feeling pretty down about it.

Second, I've been busy and haven't had as much time to enjoy myself in the kitchen as I would like. I can provide you with some simple instructions for scrambled eggs as that ends up being my week night dinner a lot of times, but I'm sure you're interested in more than that.

Lastly, I am pretty embarrassed about my diabetes control lately. In that there hasn't been much of it. My numbers have been crazy, scary, skyrocketed through the roof high, so I haven't felt good about that either. I'm not sure what the deal is, if it's insulin run amok again or I'm just bad at being diabetic. Either way, I need to get shit under control.

Jeez, what a downer post!

I guess I'm writing to ask all of you to bear with me as I try to make changes and transitions in my life. I am hoping to accomplish some of the goals I had set out for myself way back in January, which included turning this into a kick-ass professional looking blog (that I can hopefully make some dough off of...and not the literal kind). It's on my summer bucket list to get Goodbye Pancreas a nice new home with nicer photos then those taken with my iPhone.

Hang around, please. It'll get better soon.

Hey, Hello there....

Hey friends,

It's been a while since my last post. Were you worried that I had been arrested at the airport, violently clutching onto my Brooklyn Bagels, screaming that they could take my life, but never take my bagels?! Luckily, the TSA agents and I did not come to blows. In fact, I feel like I made it to second base with the lovely older woman who frisked me at the Denver International Airport when I refused to go through the 3D scanner. I offered to buy her dinner afterwards.

I have returned home from my trip in desperate need of some water, rest and blood sugar regulation. My blood sugar has been quite screwy lately. I believe "screwy" is a clinical term. I feel like I have not been able to get out of the 200 and 300's no matter how hard I try. I'm not sure if it's coming back down from vacation-mode, another Bad Insulin Debacle, or if I throw caution to the wind as soon as my pasty legs are able to see the sun again.

Here's an interesting diabetes fact. Usually, in the summer, insulin needs are lessened. Whether it's due to increase in heat, in general activity due to nicer weather, or just the bodies need for less, generally, most diabetics will need less insulin. It seems, for me, however, that I am an anomaly. It seems that I struggled with blood sugar control at this time last year too. Not sure what the deal is, but I'm definitely trying to get back on track with regulating my blood sugar, eating a healthier diet, and exercising more regularly.

You should start looking forward to new recipes and the start of my ever-popular (at least in my own mind) weekly farmer's market roundup! Yippee!!