Saturday, June 2, 2012

A trick to steady your blood sugar...

Keep your blood sugar in check,
...by eating two cups of antioxidant-rich veggies each day.
Studies have show it can cut your risk of blood-sugar woes
by 31% --or more!  Make meeting this goal easier by keeping
a dish of ready-to-eat
carrot, celery, cucumber and red pepper
sticks, plus some cherry tomatoes and raw string beans...
ready cut and in a prominent place in your refrigerator.
People who tried this trick doubled their intake of those
healthy sugar-steadying foods.  PH.D, and author of
Losing Weight When Diet Fails,  Tom Kersting says...
"When you see something over and over again it
reprograms your brain so that you start wanting
that food"

How do you get more veggies in YOUR life?
Maybe you have some good ideas for some quick/easy
 veggie snacks?

===============================
Recipe for the salad pictured above...
 Snow Pea Salad
Ingredients:
  • 2 cups snow peas (blanched)
  • 1 raw yellow pepper, washed, seeded and cut into long strips
  • 1 raw red pepper, washed, seeded, and cut into long strips
  • 1/2 red onion, raw (about 3/4 cup) cut into long slices
  • 1 cup edamame (beans)
  • 1 1/2 cups shredded carrots (blanched)
  • Organic toasted sesame oil – 2 tablespoons
  • Kikkoman Light Soy Sauce (or Gluten Free Tamari) – 2 tablespoons
  • Fresh ginger, grated (1 teaspoon)
  • Sea salt (to taste) (about 1/2 teaspoon)
  • Garnishes: sesame seeds, scallions
Directions:
  1. Fill a large mixing bowl with ice and ice cold water.
  2. Fill a large sauce pan full of water, cover and bring to a boil so that you can blanch the snow peas and carrots. Once water is boiling, submerge snow peas and shredded carrots for 60-90 seconds (more if you do not like your veggies to be too crisp).
  3. Using a pair of tongs, carefully remove the shredded carrots and snow peas from the boiling water and place into the bowl with ice and water to quickly stop the cooking process and to maintain the beautiful bright color of the vegetables.
  4. In a separate mixing bowl, combine the sliced peppers, red onion, edamame beans, ginger, sesame oil, soy sauce, and salt (optional). Stir to combine ingredients & flavors.
  5. Now add the snow peas and shredded carrots. Stir.
  6. Serve immediately or place in refrigerator until you are ready to serve. Enjoy!
===================================

~~Ruby's Report~~

Treadmill - 2 weeks of 6 days...at least 2 miles each day - except 1 per week.
Food - I have to say that, last week end...I took in too many calories!  I did
           however make efforts to eat healthy...no real junk foods
Weight(loss?) - last Saturday I was down 2lbs - this Saturday...well, the clowing
          around shows!!!  I'm up 2.8. =(

==================

Even a few minutes spent moving towards a healthier
you...is better than
 wasting time just thinking of ways to NOT...

HOW did YOU do these last couple of weeks?
How have you done... with some of your healthy goals?
...either
trying to eat better and/or move more?

11 comments:

shez said...

a very interesting post Annie.xx

Quilt n Queen said...

Good morning Annie...the 'Snow Pea Salad' looks delicious...I'm going to make it '''for sure'''. Thanks for sharing how to keep my blood sugar in check and for the recipe. Have a great weekend!!! hugs Pauline

Vroomans' Quilts said...

I love a crunchy salad with variety. Great recipe. I was doing well with daily outdoor activity (gardening), but we have had heavy rains for 4 days now - maybe I should get the swim fins out. So I climbed my stairs at least 10 times thru the day.

Cheryl's Teapots2Quilting said...

I've lost 4 lbs in 3 weeks. Woohoo! I've was crazy busy those 3 weeks getting ready for youngest son's graduation and a house full of guests.

kc said...

With tomatoes coming in, we've kept a bowl of grape tomatoes on the counter, all prewashed, and seems like everytime we pass them, we grab a few & pop 'em in our mouths like jelly beans!

They're sweet & crunchy & yummy, all at the same time. Plus, they're a little filling, just like you say!

Chatty Crone said...

I am going to make a copy of this - thanks for sharing - it looks delish - and I need to keep my blood sugar in control. sandie

Tangos Treasures said...

Thanks for sharing the recipe, sounds great!!

cq4fun said...

Love your poster at the bottom, and it's so true! I just love raw veggies. My best friend had both string beans and pea pods from her garden when I visited the other day. We sat and munched and munched them. Much better than potato chips, and lowered the desire for those, too. I also like to cut up orange and yellow peppers (don't like red and green makes my throat itch) and just snack on those, too, or the little peppers in the bag that are that color, too. They aren't cheap, but good health is cheaper than doctor visits! Great post! dezertsuz at gmail

Gayle said...

Sounds like a great receipe for the munchies. I will be giving it a go!!.

Nita said...

Looks like a great recipe! I've discovered veggi chips...tear up kale or similar into large pieces, spray a baking sheet with a bit of olive oil spray, scatter the leaves on the sheet, spray lightly & salt lightly, then bake at 250 for about 20 minutes until crispy. So yummy!

DeeAnn said...

Well THIS is good to know. Too bad I didn't read it a month ago when you posted it! ;)