diabetic domination: 55 totally new sugar free scrumptious recipes - reverse diabetes while losing...

Diabetic Domination

55 Totally New Sugar-Free

Scrumptious Recipes

Reverse Diabetes While Losing Weight

and Feel Great Doing it!

Bonus: 5 Amazing Sugar-Free

Smoothie Fusions

To Cure Diabetes

Click Here

http://newdiabetesmedications.com/




Table of Contents

Introduction

Delicious Sugar-Free Diabetic-Friendly

Recipes

Whole Wheat Applesauce Pancakes

Honey Mint Fruit Salad

Whole Grain Blueberry Muffins

Sausage and Veggie Frittata

Berries with Cashew Cream

Chocolate Zucchini Muffins

Coconut Flour Banana Pancakes

Spicy Turkey Sausage Patties

Mediterranean Tomato Basil Frittata

Skillet Eggs with Spinach

Sweet Potato Hash with Walnuts

Almond Flour Banana Bread

Corn and Black Bean Salad

Dijon Egg Salad on Lettuce

Ginger Carrot Soup

Mediterranean Tuna Salad

Sesame Spinach Salad with

Strawberries

Creamy Cauliflower Soup

Curried Butternut Squash Soup

Chopped Salad with Balsamic

Dressing

Chilled Avocado Soup

Chicken and Vegetable Soup

Apple Chicken Salad with Pecans

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Spring Salad with Avocado and

Walnuts

Grilled Beef and Veggie Kebabs

Ginger Chicken Stir-Fry

Almond-Crusted Tilapia

5/175 Grilled Salmon with Balsamic Glaze

Rosemary Chicken and Veggies

Thai-Style Grilled Flank Steak

Coconut Vegetable Curry

Tomato Basil Whole-Wheat Linguine

Herb-Crusted Pork Tenderloin

Seared Scallops over Arugula

Baked Haddock with Mango Salsa

Hearty Beef and Vegetable Stew

Three Bean Vegetarian Chili

Whole Wheat Lemon Garlic Pasta

Creamy Banana Pudding

Coconut Flour Pumpkin Cookies

Honey Baked Bananas

Chocolate Banana “Ice Cream”

Avocado Chocolate Mousse

Black Bean Brownies

Cinnamon Spiced Applesauce

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Chocolate Chia Seed Pudding

Easy Peanut Butter Cookies

Grilled Balsamic Peaches

Gluten-Free Blueberry Crisp

Greek Yogurt Fruit Parfaits

Bonus: 5 Amazing Sugar-Free Smoothie

Fusions

Zucchini Green Apple Smoothie

Glorious Green Smoothie

Ginger, Beet and Apple Smoothie

Mango Green Tea Smoothie

Avocado, Lime and Walnut Smoothie

Introduction





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To Cure Diabetes

Naturally Click Here Diabetes is a very serious medical

condition which occurs in individuals

whose bodies have trouble utilizing or

producing insulin. Insulin is a type of

hormone produced by the pancreas

which the body uses to regulate the

metabolism of certain foods. When you

eat, your body breaks down food into its

most basic components, glucose, which

is then absorbed into the bloodstream

and used for energy. In order to make



sure your body properly absorbs this

glucose, your pancreas produces insulin

– this hormone helps to keep your blood

sugar from going too high or too low.

Individuals with diabetes, however,

either do not produce enough insulin or

they have developed a resistance to

insulin – either case results in

dangerously high blood sugar levels

which can lead to a number of serious

health problems.

Even though diabetes is a very serious

disease, it can easily be managed

through following a healthy diet. Not

only can a healthy diet help to reduce

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the severity of your symptoms, but it

may be able to reverse your diabetes

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completely. A large percentage of

individuals suffering from diabetes are

also overweight or obese – a surplus of

adipose fat deposits on the body is one

of the greatest risk factors for diabetes.

This being the case, losing weight by

following a healthy diet is one of the

most effective treatment methods for

diabetes.

The key to managing your diabetes

through a healthy diet is to eat a variety

of different foods that have a low

glycemic index rating. The glycemic

index is a scale that rates foods on a

scale of 0 to 100 based on their

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potential to affect your blood sugar

levels. Sugary foods and simple

carbohydrates – foods that are quickly

metabolized and absorbed into the

blood stream – have a high glycemic

index because they have a significant

effect in raising your blood sugar level.

Foods like vegetables and whole grains

are lower on the glycemic index scale

because your body absorbs these foods

more slowly so you do not experience a

sudden blood sugar spike followed by a

crash.

The diabetic diet is focused on healthy

foods like vegetables, fruits, whole

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grains, beans, legumes, lean meat, and

fat-free dairy products. It is important

that you limit your intake of refined

sugar and processed carbs because

these foods are high on the glycemic

index scale. Fiber is also incredibly

important for the diabetic diet because

it helps to improve your digestion and it

also helps to regulate your blood sugar

levels. Heart-healthy fats like avocado,

nuts, olive oil, and seeds are also an

important part of the diabetic diet, as

are lean meats and fish. While following

the diabetic diet you should avoid too

many saturated and trans fats and you

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should keep an eye on your sodium

intake – aim for no more than 2,300 mg

of sodium per day.

In order to properly manage your

diabetes you will need to speak to your

doctor or a qualified nutritionist to

determine how much you should be

eating every day. The key to healthy

weight loss is to consume fewer calories

than your body burns each day. Keep in

mind, however, that your body has a

minimum requirement for the number

of calories needed to maintain

important bodily functions like

respiration and digestion, so you should

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not go below this number. The amount

of calories you should consume for

weight loss varies from one person to

another, so talk to your doctor or

nutritionist. Your doctor or nutritionist

will also be able to help you determine

how many carbohydrates you should be

consuming each day – this will have an

impact on the efficacy of any diabetes

medication you are taking. Again, this

will vary from one person to another. In

this book you will find a collection of 50

delicious recipes that are designed for

the diabetic diet. These recipes are

made with fresh produce, whole grains,

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non-fat dairy products, and lean

sources of protein. You will also receive

a bonus gift of 5 sugar-free smoothie

fusions using all-natural ingredients.

Use these recipes to structure your own

individual diabetes diet as you start

your journey toward a leaner and

healthier you.

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Delicious Sugar-Free

Diabetic-Friendly Recipes

2

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Cure Diabetes in 21

Days The recipes in this book are made from

fresh, wholesome ingredients with no

sugar added. The only sugar included in

these recipes comes from fresh fruit.

Use these recipes to structure your own

individual diabetic diet plan to help you

achieve your weight loss goals to reduce

your symptoms of diabetes or to

reverse it entirely!

Recipes Included in this Book:




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Whole Wheat Mediterranean To-

Applesauce mato Basil Frittata

Pancakes

Honey Mint Fruit Spicy Turkey

Sausage Patties Salad

Whole Grain Blue Skillet Eggs

with Spinach berry Muffins

Sausage and Veg Sweet Potato Hash

with Walnuts gie Frittata

Berries with Banana Bread

Almond Flour

Cashew Cream

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Chocolate Zucchini Corn and Black

Bean Salad Muffins

Mediterranean

Coconut Flour Tuna Salad

Banana Pancakes

Herb-Crusted Pork

Ginger Carrot Soup Tenderloin

Sesame Spinach Baked

Haddock

Salad with with Mango Salsa

Strawberries

Hearty Beef and

Creamy Cauliflower Vegetable

Stew

Soup

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Three Bean Veget-

Dijon Egg Salad on arian Chili

Lettuce

Seared Scallops

Curried Butternut over Arugula

Squash Soup

Whole Wheat Le-

Chopped Salad mon Garlic

Pasta with Balsamic

Dressing Creamy Banana

Pudding

Chilled Avocado

Soup Honey Baked

Bananas

Coconut Flour

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Apple Chicken Pumpkin Cookies

Salad with Pecans

Avocado Chocolate

Chicken and Ve- Mousse getable

Soup

Cinnamon Spiced

Spring Salad with Applesauce

Avocado and

Walnuts Easy Peanut Butter

Cookies

Grilled Beef and

Veggie Kebabs Chocolate Banana

“Ice Cream”

Ginger Chicken

Stir-Fry Black Bean

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Brownies

Almond-Crusted

Tilapia Chocolate Chia

Seed Pudding


Grilled Balsamic

Peaches

Thai-Style Grilled

Flank Steak Gluten-Free

Blueberry Crisp

Coconut Vegetable

Curry

Whole-WheatTomato Basil

Linguine


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Grilled Salmon with

Balsamic Glaze

Whole Wheat Applesauce Pancakes

Servings : 3

Ingredients :

Cure Diabetes in 21

Days • 1 cup unsweetened almond milk

( or skim milk )

• 1 tablespoon apple cider vinegar

• 1 cup plus 2 tablespoons

wholewheat flour

19/175 • 1 large egg

• ¼ cup unsweetened applesauce

• ½ teaspoon baking powder



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• ½ teaspoon baking soda

• Pinch salt Instructions:

1. Whisk together the milk and

vinegar in a bowl then let set for

5 minutes.

2. In a separate bowl, beat together

the flour, honey, baking powder,

salt and baking soda.

3. Combine the eggs, applesauce,

and milk mixture in another bowl

and whisk smooth.

4. Add the wet ingredients to the

dry and whisk until smooth and

well combined.

5. Preheat a large skillet over

medium-high heat and grease

with cooking spray.

6. Spoon the batter into the skillet

using 2 to 3 tablespoons per

pancake.

7. Cook for 1 to 2 minutes until

bubbles form in the surface of the

batter then flip the pancakes.

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8. Cook for another minute or so

until the underside is browned.

Honey Mint Fruit Salad

Servings : 8

Ingredients :

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To Cure Diabetes

Permanently Click

Here • 4 cups fresh chopped melon

( assorted )

• 2 cups fresh sliced strawberries

• 2 cups fresh chopped pineapple

• 1 ripe mango, pitted and

chopped

• 1 cup red seedless

grapes, halved




• ¼ cup fresh lime juice

• 2 tablespoons raw honey

• ¼ cup fresh chopped mint

Instructions:

1. Combine the fruit in a large

serving bowl and stir together.

2. In a small bowl, whisk together

the lime juice and honey then

pour over the fruit.

3. Toss in the mint until

well combined.

4. Chill until ready to serve.

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Whole Grain Blueberry Muffins

Servings : 12

Ingredients :

To Cure Diabetes

Permanently Click

Here • 1 ¼ cups whole-wheat flour

• 1 cup old-fashioned oats

• ¼ cup ground flaxseed

• 3 tablespoons finely chopped

almonds

• 1 ¼ teaspoon baking powder

• ¾ teaspoon baking soda

• Pinch salt




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• 1 cup non-fat Greek yogurt


• ¼ cup raw honey

• 2 tablespoons orange juice

• 1 large egg

• 1 ¼ teaspoon vanilla extract

• 2 cups fresh blueberries, rinsed

well

Instructions:

1. Preheat the oven to 375°F and line

a muffin pan with paper liners.

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2. Combine the flour, oats,

flaxseed, almonds, salt, baking

soda, and baking powder in a

food processor.

3. Pulse the mixture until it is finely

ground.

4. In a large mixing bowl, beat

together the yogurt, applesauce,

honey, orange juice, egg and

vanilla extract.

5. Beat in the dry ingredients until

the batter is smooth and well

combined.

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6. Fold in the blueberries then

spoon the batter into the pan,

filling each cup about 2/3 full.

7. Bake for 22 to 25 minutes until a

knife inserted in the center

comes out clean.

8. Cool the muffins for 5 minutes in

the pan then turn out onto a wire

rack to cool completely.

Sausage and Veggie Frittata

Servings : 4

Ingredients :

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• 1 red bell pepper, cored and

diced

• 1 cup diced mushrooms

• ½ cup diced yellow onion

• 6 ounces ground turkey sausage,

crumbled

• Salt and pepper to taste

• 1 cup egg substitute (or egg

whites)

• ¼ cup non-fat milk

• ½ cup reduced-fat cheddar

cheese

Instructions:

1. Preheat the broiler in your oven

to high heat.

2. Grease an ovenproof skillet with

cooking spray and heat it over

medium-high heat.

3. Add the peppers, onions, and

mushrooms and cook for 5

minutes, stirring often.

4. Stir in the sausage and season

with pepper and a pinch of salt to

taste.

5. Cook until the sausage is evenly

browned then spoon off any fat.

6. Whisk together the eggs, milk,

and cheese then pour into the

skillet.

7. Cover and cook for 5 minutes

until the egg is just set.

8. Transfer the skillet to the oven

and broil for 1 to 2 minutes until

the top is browned.

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Berries with Cashew Cream

Servings : 6 to 8

Ingredients :

To Cure Diabetes

Click Here • 1 cup raw cashews, soaked in

water 2 hours

• 4 to 6 tablespoons water

• 1 to 2 tablespoons raw honey

• ½ teaspoon vanilla extract

• 4 cups fresh sliced strawberries

• 2 cups fresh blueberries

Instructions:



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1. Combine all of the ingredients

except for the fruit in a blender

and blend until smooth and well

combined.

2. Divide the fruit between bowls

and drizzle the cashew cream

over top to serve.

3. Sprinkle with ground cinnamon,

if desired.

Chocolate Zucchini Muffins

Servings : 12

Ingredients :

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To Cure Diabetes

Click Here • 1 medium zucchini, grated or

shredded

• 1 ¼ cup whole-wheat pastry flour

• ¼ cup plus 1 tablespoon

unsweetened cocoa powder

• 1 teaspoon baking soda

• Pinch salt

• 1 large egg plus 1 egg white




• 2 tablespoons melted coconut oil

• 1 teaspoon vanilla extract


• ½ cup non-fat milk (or almond

milk)

Instructions:

1. Preheat the oven to 350°F and

line a muffin pan with paper

liners.

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2. Spread the zucchini on a clean

kitchen towel then roll it up and

squeeze out as much moisture as

possible.

3. In a mixing bowl, whisk together

the flour, cocoa powder, salt, and

baking soda.

4. In a separate bowl, beat together

the egg, egg whites, honey,

coconut oil, and vanilla extract

until smooth.

5. Stir in the applesauce and milk

then fold in the zucchini.

6. Gradually add the dry

ingredients, stirring until well

combined.

7. Spoon the batter into the

prepared pan, filling the cups

about

2 /3 full.

8. Bake for 22 to 25 minutes or until

a knife inserted in the center

comes out clean.

9. Cool the muffins in the pan for 5

minutes then turn out onto a wire


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Coconut Flour Banana Pancakes

Servings : 4

Ingredients :

• ½ cup sifted coconut flour

• 1 cup unsweetened

applesauce

• 5 large eggs, whisked

• ¼ cup coconut oil, melted

• 1 teaspoon baking soda


• Pinch salt Instructions:

1. Combine all of the ingredients in

a food processor and blend

smooth.

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2. Let the batter set for about 5

minutes to thicken.

3. Preheat a large skillet over

medium-high heat and grease

with cooking spray.

4. Spoon the batter into the skillet

using 3 to 4 tablespoons per

pancake.

5. Cook for 1 to 2 minutes until

bubbles form in the surface of

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the batter then flip the

pancakes.

6. Cook for another minute or so until

the underside is browned.

Spicy Turkey Sausage Patties

Servings : 8

Ingredients :

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To Cure Diabetes

Click Here • 1 lbs. lean ground turkey

• 1 teaspoon dried sage

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon paprika

• 1/8 teaspoon fresh ground

pepper

• Pinch cayenne pepper

Instructions:



1. Combine the turkey and

seasonings in a large bowl by

hand until well blended.

2. Shape the mixture by hand into

eight patties.

3. Place the patties on a plate then

cover and chill for 1 to 2 hours.

4. Heat a large skillet over medium

heat and grease with cooking

spray.

5. Add the patties and cook for 5 to

6 minutes on each side until

browned and cooked through.

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Mediterranean Tomato Basil Frittata

Servings : 4

Ingredients :

• 1 teaspoon coconut oil

• 1 medium red onion, sliced thin

• 2 cups cherry tomatoes, halved or

quartered

• 6 large eggs

• 2 tablespoonsfresh chopped

basil


• ¼ cup reduced-fat feta cheese,

crumbled or chopped

Instructions:

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1. Heat the oil in a large ovenproof

skillet over medium heat.

2. Add the onions and tomatoes and

cook for 6 to 8 minutes until the

onions are tender.

3. Beat together the eggs, basil,

salt and pepper and pour into the

skillet.

4. Sprinkle the feta cheese over the

frittata then reduce heat to low.

43/175 5. Cover and cook for 15 minutes

until the eggs are just set then

transfer to the broiler.

6. Broil the frittata for 1 to 2

minutes until the top is browned

then slice to serve.

Skillet Eggs with Spinach

Servings : 4

Ingredients :

• 1 teaspoon coconut oil

• ½ small yellow onion, diced

• 1 clove minced garlic

• 10 ounces fresh spinach,

chopped

45/175 • 1 teaspoon lemon juice

• 4 large eggs


Instructions:

1. Preheat your oven to 300°F.

2. Melt the coconut oil in a large

ovenproof skillet over medium

heat.

3. Add the onion and garlic and

cook for 6 to 8 minutes until the

onion is tender.

4. Stir in the spinach and lemon

juice then cook for 4 minutes or

so until the spinach is wilted.

5. Use a spoon to create four

indentations in the spinach

mixture and crack an egg into

each

46/175 one – season with salt and

pepper to taste.

6. Transfer the skillet to the oven

and cook for 12 to 15 minutes

until the eggs are cooked to the

desired level.

Sweet Potato Hash with Walnuts

Servings : 4 to 6

Ingredients :

To Cure Diabetes

Naturally Click Here • 1 tablespoon coconut oil

• 2 large sweet potatoes, peeled

and diced

• ½ small yellow onion, chopped

• 1 clove garlic, minced

48/175 • Salt and pepper to taste

• 1 teaspoon chili powder • Pinch

cayenne pepper



• ¼ cup chopped walnuts

Instructions:

1. Heat the oil in a large skillet over

medium heat.

2. Add the sweet potatoes, onions,

and garlic and stir well to

combine.

3. Season with salt and pepper to

taste and sprinkle with chili

powder and cayenne pepper.

4. Cook for 8 to 12 minutes, stirring

occasionally, until the sweet

potatoes are tender.

49/175 5. Add the walnuts and cook for

another 2 minutes – serve hot.

Almond Flour Banana Bread

Servings : 8 to 10

Ingredients :

• 3 medium overripe

bananas, peeled

• 1 large egg

• 1 /3 cup raw honey

• 3 tablespoons melted coconut oil

51/175 • 1 tablespoon baking powder


• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup non-fat milk or almond milk

• 1 ¼ cups gluten-free flour blend

• 1 ¼ cups almond flour

• 1 ¼ cups old-fashioned oats

Instructions:


grease a regular loaf pan with

cooking spray.

2. Place the bananas in a large

mixing bowl and mash well with

a fork.

3. Stir in the egg, honey, coconut

oil, vanilla extract, baking

powder, cinnamon, salt and milk

– stir until well combined.

4. Add the almond flour, glutenfree

flour, and oats and stir well.

5. Pour the batter into the prepared

pan and spread it evenly.

6. Bake for 1 hour to 1 hour 15

minutes until a knife inserted in

the center comes out clean.

7. Cool the bread completely before

removing from the pan to cut.

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Corn and Black Bean Salad

Servings : 4 to 6

Ingredients :

• 2 cups frozen corn,

whole kernels

• 1 (14 ounce) can black beans,

rinsed and drained

• 1 medium red pepper, cored and

diced

• ½ small red onion, diced

• ¼ cup fresh chopped cilantro

• 1 teaspoon ground cumin

• Juice from 1 lime


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• Fresh chopped parsley

Instructions:

1. Combine all of the ingredients in

a large mixing bowl and toss

well.

2. Let the salad stand at room

temperature for about 15

minutes then toss again.

3. Serve the salad cold, topped with

fresh chopped parsley.

Dijon Egg Salad on Lettuce

Servings : 4

Ingredients :

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• 6 large hardboiled eggs, peeled

and diced

• 1 cup diced celery

• ¼ cup sliced green onion


parsley

• 3 to 4 tablespoonslite

mayonnaise

• 1 tablespoon Dijon mustard


• Chopped romaine lettuce

Instructions:

1. Combine the eggs, green onion,

celery, and parsley in a mixing

bowl.

2. Stir well to combine then toss in

the mayonnaise and Dijon

mustard.

3. Season the egg salad with salt

and pepper to taste.

57/175 4. Chill until ready to serve and

serve over a bed of chopped

romaine.

Ginger Carrot Soup

Servings : 4 to 6

Ingredients :

• 4 cups chicken broth

• 2 cups baby carrots, chopped

• 1 medium yellow onion, diced

• 3 cloves minced ginger

59/175 • 1 tablespoon fresh grated ginger

• ½ cup non-fat milk or almond milk


• Fresh dill to garnish

Instructions:

1. Pour the broth into a large

saucepan and heat it over

medium-high heat.

2. Add the carrots, onion, ginger,

and garlic and bring to a boil.

3. Reduce heat and simmer for 20

minutes or so until the carrots

are very tender.

4. Remove from heat and puree the

soup using an immersion

blender.

60/175 5. Return the saucepan to the heat

and whisk in the milk.


taste then serve hot garnished

with fresh dill.

Mediterranean Tuna Salad

Servings : 4 to 6

Ingredients :

Cure Diabetes in 21

Days • 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon minced garlic

62/175 • Pinch salt

• 1 medium seedless cucumber,

diced fine

• 1 medium tomato, seeded and

diced



• ¼ cup chopped black olives, pitted

• 2 (5 ounce) cans tuna in water,

drained and flaked

• ½ cup reduced-fat feta cheese,

crumbled

• Whole-wheat pitas (optional)

Instructions:

1. Whisk together the olive oil,

lemon juice, garlic, and salt in a

small bowl.

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2. In a large mixing bowl, combine

the cucumber, tomato, olives,

and tuna – toss in the dressing

along with the feta cheese.

3. Cover and chill the salad for at

least 1 hour then serve on whole-

wheat pitas or over a bed of

lettuce.

Sesame Spinach Salad with

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Strawberries

Servings : 4

Ingredients :

• 6 cups fresh baby spinach,

chopped

• ¼ cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• ½ tablespoon balsamic vinegar

• 1 teaspoon toasted

sesame seeds


• 1 cup diced strawberries

Instructions:

1. Divide the spinach evenly

between four salad plates.

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2. Whisk together the remaining

ingredients aside from the

strawberries in a mixing bowl.

3. Toss in the strawberries then

spoon them over the salads to

serve.

Creamy Cauliflower Soup

Servings : 4

Ingredients :

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• 1 tablespoon coconut oil

• 1 large yellow onion, chopped

• 1 tablespoon minced garlic

• 1 ½ lbs. cauliflower, chopped into

florets

• 2 (13.5 ounce) cans coconut milk

• 1 tablespoon curry powder


Instructions:

1. Heat the oil in a large saucepan

over medium heat.

2. Stir in the onion and garlic and

cook for 3 minutes.

3. Add the cauliflower, curry

powder, coconut milk, salt and

pepper.

4. Bring the mixture to a boil then

reduce heat and simmer for 30 to

35 minutes until the cauliflower

is very tender.

68/175 5. Remove the soup from the heat

and puree it using an immersion

blender.

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6. Adjust the seasonings to taste

and serve hot.

Curried Butternut Squash Soup

Servings : 6 to 8

Ingredients :

Cure Diabetes in 21

Days • 1 ½ tablespoons coconut oil

• 3 cups chopped butternut

squash

• 1 medium white onion, diced

70/175 • 1 small carrot, peeled

and chopped


• 3 tablespoons Thai red curry paste



• 1 ½ teaspoons ground cumin

• 1 teaspoon ground coriander


• 4 cups vegetable stock or broth

• ½ cup canned coconut milk

• 1 to 2 tablespoons fresh lime juice

Instructions:

1. Heat the oil in a large saucepot

over medium heat.

71/175

2. Stir in the butternut squash,

onion, carrot, garlic, curry paste,

cumin and coriander.

3. Season the soup with salt and

pepper to taste then cook for 8 to

10 minutes, stirring occasionally.

4. Bring the soup to a boil then stir

in the broth – simmer for another

15 to 20 minutes until the squash

is very tender.

5. Remove the soup from the heat

and cool for 5 minutes.

6. Puree the soup using an

immersion blender or by working

in batches with a food processor.

7. Return the soup to the pot and

whisk in the coconut milk and

lime juice. Serve hot.

Chopped Salad with Balsamic Dressing

Servings: 4

Ingredients:

• 4 cups chopped romaine lettuce

• 1 cup finely chopped red

cabbage

• ¼ cup carrot, cut into

matchsticks

73/175 • 1 avocado, pitted and sliced thin


diced

• ½ cup red onion, diced

• ½ cup diced tomatoes

• ½ cup reduced fat blue cheese

crumbles


• 2 tablespoons balsamic vinegar

• 1 shallot, diced fine

• 1 teaspoon honey

• Pinch dry mustard powder


Instructions:

74/175 1. Combine the lettuce, cabbage,

and carrots in a large bowl and

toss until well combined.

2. Divide the salad among four

salad plates as evenly as

possible.

3. Top the salads with avocado, red

pepper, onion, tomatoes, and

blue cheese.


ingredients in a small bowl then

drizzle over the salads to serve.

Chilled Avocado Soup

Servings : 6

Ingredients :

• 2 tablespoons olive oil

• 1 cup yellow onion, diced



76/175 • 4 large ripe avocado, pitted and

diced

• 4 cups vegetable broth

• 3 to 4 tablespoons fresh lemon

juice

• 2 cups water


cilantro

• ½ cup canned coconut milk

Instructions:

1. Heat the oil in a skillet over

medium heat then add the onion

and garlic.

2. Cook for 2 minutes or so until just

softened then season with salt and

pepper to taste.

3. Set the skillet aside to cool while

you place the avocados in a large

bowl.

4. Stir in the vegetable broth, lemon

juice, water, and cilantro – add

the cooled onion mixture.

5. Puree the soup using an

immersion blender or blending it

in batches in a food processor

until smooth.

6. Pour the soup back into a large

bowl and whisk in the coconut

milk.

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7. Adjust seasonings to taste then

chill until ready to serve.

Chicken and Vegetable Soup

Servings : 6

Ingredients :

1

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• 3 to 4 lbs. whole chicken

• 4 large carrots, peeled

and chopped

• 3 large stalks celery, chopped

• 2 medium yellow

onions, chopped

• 6 whole garlic cloves, peeled


parsley


basil

• 1 tablespoon fresh chopped

oregano


• 2 cups chopped broccoli florets

• 1 cup sliced mushrooms

• 1 large egg, beaten

Instructions:

1

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1. Place the chicken in a large

stockpot and cover with water.

2. Bring the water to a boil then

reduce heat to medium-low and

simmer until the chicken is

cooked through.

3. Remove the chicken from the pot

and set aside to cool – when cool

enough to handle, shred or chop

the meat into bite-size pieces.

4. Add the carrots, onion, celery

and garlic to the stockpot.

5. Stir in the oregano, parsley,

basil, salt and pepper then bring

to a boil until the vegetables are

just tender.

6. Add the broccoli and mushrooms

to the soup then, while stirring,

drizzle in the beaten egg.

7. Stir the chicken back into the

soup and cook for 2 minutes or

so until heated through. Serve

hot.

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Apple Chicken Salad with Pecans

Servings : 8

Ingredients :

• 2 cups water

• 2 cups chicken broth

• 1 lbs. boneless skinless chicken

breasts

• 2 /3 cup light mayonnaise

• ½ cup diced celery

• 1 ripe Honeycrisp apple, cored and

diced

• 1 /3 cup chopped pecans


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Instructions:

1. Combine the water and chicken

broth in a saucepan and bring to

a boil.

2. Add the chicken and simmer over

medium-low heat for 12 to 15

minutes until the chicken is

cooked through.

3. Remove the chicken to a cutting

board to cool then shred by hand

into ½-inch chunks.

84/175

4. Combine the mayonnaise, celery,

apples, pecans, salt and pepper

in a mixing bowl.

5. Toss in the chicken the cover and

chill for 30 minutes.

6. Serve the salad cold over a bed

of lettuce.

Spring Salad with Avocado and

Walnuts

Servings : 4

Ingredients :

• 5 cups fresh spring greens

• ½ cup thinly sliced green

cabbage

86/175 • 1 large ripe avocado, pitted and

sliced

• ¼ cup coarsely chopped walnuts,

toasted



• 1 teaspoon balsamic vinegar


Instructions:

1. Combine the spring greens and

cabbage in a large salad bowl and

toss well.

2. Whisk together the last four

ingredients then drizzle over the

salad and toss to coat.

87/175 3. Divide the salad among four

plates then top with sliced

avocado and toasted walnuts to

serve.

Grilled Beef and Veggie Kebabs

Servings : 4 to 6

Ingredients :

To Cure Diabetes

Permanently Click

Here • 1 /3 cup olive oil

• 1 /3 cup tamari



89/175 • 1 tablespoon minced garlic

• 1 ½ lbs. sirloin steak, cut into 1-

inch chunks




• 2 large bell peppers, cored and

chopped


• 20 wooden skewers

Instructions:

1. Whisk together the olive oil,

tamari, vinegar, honey, and garlic

in a shallow dish.

2. Add the meat, tossing to coat, then

cover and chill for 30 minutes up to

3 hours.

3. Soak your wooden skewers in

water for 30 minutes to keep

them from burning up on the

grill.

4. Thread the meat and vegetables

onto the skewers then place the

kebabs on the grill.

5. Brush the kebabs with more

marinade as they cook.

6. Cook for 8 to 10 minutes, turning

every 2 minutes or so, until the

meat is cooked to the desired

level.

7. Let the skewers rest for 5

minutes before serving.

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Ginger Chicken Stir-Fry

Servings : 4

Ingredients :

• 2 tablespoons coconut oil

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 4 teaspoons cornstarch, divided

• 1 tablespoon rice wine vinegar

• 1 teaspoon sesame oil


• 1 inch fresh ginger, grated

• 1 lbs. boneless skinless chicken

breast, chopped

• 4 cups broccoli florets

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• 1 large green pepper, cored and

chopped

• 1 tablespoon hoisin sauce

• ¼ cup water

Instructions:

1. Whisk together the soy sauce,

honey, 1 teaspoon corn

starch,

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vinegar, sesame oil, garlic and

ginger in a small bowl.

2. Place the chicken in a plastic

freezer bag then pour in the

marinade and toss to coat – chill

for 15 minutes.

3. Heat a large skillet over high

heat and add 1 tablespoon

coconut oil.

4. Add the broccoli and cook for 4

to 5 minutes then toss in the

bell peppers.

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5. Cook for another 3 to 4 minutes

until the vegetables are

crisptender then spoon them off

into a bowl.

6. Reheat the skillet and add the

rest of the coconut oil.

7. Add the chicken and sauté until

lightly browned, about 3

minutes.

8. Stir in the vegetables and the

hoisin sauce, tossing to coat.


cornstarch with 1/4 cup water

and stir it into the skillet.

10. . Let the mixture set for 1

minute to thicken the sauce

then stir to coat. Serve hot.

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Almond-Crusted Tilapia

Servings : 4

Ingredients :

• 4 (6-ounce) boneless

tilapia fillets

• 1 tablespoon olive oil


• ¼ cup almond flour

• 2 tablespoons finely chopped

almonds

• ½ teaspoon chili powder

• ¼ teaspoon onion powder

• Lemon wedges

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Instructions:


line a baking sheet with

parchment.

2. Brush the fillets with olive oil

then season with salt and pepper

to taste.

3. Combine the remaining

ingredients in a shallow dish and

stir well.

97/175 4. Dredge the fillets in the almond

flour mixture, coating both sides.

5. Place the fillets on the baking

sheet and bake for 12 to 15

minutes until the flesh of the fish

flakes easily with a fork.

6. You may choose to heat the fish

under the broiler of your oven for

30 to 60 seconds for a crispier

coating.

Grilled Salmon with Balsamic Glaze

Servings : 4

Ingredients :

• 1 /3 cup balsamic vinegar

• 1 /3 cup dry white wine


• 4 (6-ounce) boneless salmon

fillets


Instructions:

1. Preheat the grill to medium-high

heat and season the grates with

olive oil or cooking spray.

2. Season the fillets with salt and

pepper to taste and set aside.

3. Combine the balsamic vinegar,

white wine, and lemon juice in a

small saucepan.

4. Bring to a slow boil and cook for

12 to 15 minutes until reduced by

half.

5. Place the salmon fillets on the

grill and cook for 4 to 5 minutes

on each side until cooked to the

desired level.

100/175

6. Serve the salmon fillets hot

drizzled with the balsamic glaze.


Servings : 4

Ingredients :

• 2 lbs. chicken thighs

and drumsticks



• 1 large yellow onion, quartered

102/175 • 2 large carrots, peeled

and chopped

• 1 large sweet potato, peeled and

chopped

• 1 large zucchini, sliced

• 2 tablespoons dried rosemary

• 1 teaspoon dried oregano

• ¼ cup chicken broth

Instructions:

1. Preheat the oven to 400°F.

2. Melt the oil in a large skillet over

medium-high heat.

3. Season the chicken with salt and

pepper to taste and add it to the

skillet – cook for 2 to 3 minutes

103/175 on each side until

lightly browned.

4. Spread the vegetables in a large

glass baking dish and place the

chicken on top, skin-side down.

5. Sprinkle with rosemary and

oregano then drizzle with chicken

broth.

6. Roast the chicken for 30 minutes

then flip it and roast for another

25 to 30 minutes until the juices

run clear.

Thai-Style Grilled Flank Steak

Servings : 6

Ingredients :

• ¼ cup soy sauce

• 3 tablespoons sesame oil

• 2 tablespoons minced garlic

• 1 tablespoon grated ginger

105/175 • 1 ½ tablespoons fresh lime juice

• 1 teaspoon red chile oil

• 2 lbs. flank steak

• 2 large scallions, sliced thin


cilantro


Instructions:

1. Whisk together the soy sauce,

sesame oil, garlic, ginger, lime

juice and chili oil in a small bowl.

2. Add the steak, scallions, and

cilantro and toss well to coat.

3. Cover and chill for 8 hours or

overnight.

106/175 4. Preheat your grill to high heat

and season the grates with olive

oil. Bring the steak to room

temperature.

5. Season the steak with salt and

pepper to taste and place it on

the grill.

6. Cook for 5 minutes, flipping

halfway through, for

mediumrare. Cook longer, if

desired.

7. Transfer the steak to a cutting

board and let rest for 5 minutes

before slicing to serve.

Coconut Vegetable Curry

Servings : 6

Ingredients :


• 1 medium yellow onion, chopped

• 2 small carrots, peeled

and chopped

• 2 cups cauliflower florets

108/175 • 1 tablespoon minced garlic

• 1 teaspoon fresh grated ginger

• 2 (13.5 ounce) cans coconut milk

• 1 cup vegetable broth

• 1 tablespoon curry powder

• ¼ teaspoon Thai chile powder

• 1 cup diced tomatoes

• ¼ cup fresh chopped cilantro

Instructions


medium heat.

2. Stir in the onion, carrot,

cauliflower, garlic, and ginger –

cook

109/175 for 5 minutes until just

tendercrisp.

3. Add the coconut milk, vegetable

broth, curry powder and Thai chili

powder.


reduce heat and simmer for 12 to

15 minutes until the vegetables

are tender.

5. Stir in the tomatoes and cilantro

then adjust seasonings as

needed. Serve hot.

Tomato Basil Whole-Wheat Linguine

Servings : 4 to 6

Ingredients :

• 10 ounces whole-wheat linguine

• 1 tablespoon olive oil, plus extra


• 2 cups fresh diced tomatoes

111/175 • ¼ cup fresh chopped basil

Instructions

1. Bring a large pot of salted water

to boil and add the linguine.

2. Cook to al dente, about 9 to 10

minutes, then drain and set

aside.

3. Meanwhile, heat the oil in a large

skillet over medium-high heat.

4. Add the garlic and tomatoes and

cook for 1 minute, stirring often,

until fragrant.

5. Stir in the cooked linguine,

tossing to coat – drizzle with a

little more olive oil if needed.

112/175 6. Toss with the basil and cook for

1 minute then serve hot.

Herb-Crusted Pork Tenderloin

Servings : 6

Ingredients :

• 1 ½ lbs. boneless pork

tenderloin

• 2 tablespoons olive oil


114/175 • 1 teaspoon fresh chopped

rosemary

• 1 teaspoon fresh chopped thyme

• ¼ teaspoon dried oregano

• ¼ teaspoon dried basil

• ¼ teaspoon dried parsley


Instructions:

1. Combine all of the ingredients

except for the pork in a bowl and

mix well.

2. Rub the spice mixture into the

pork on all sides then place the

pork on a roasting rack in a

roasting pan.

115/175 3. Bake for 45 minutes then remove

from the oven onto a cutting

board and cover with a tent of

foil.

4. Let the tenderloin rest for 10

minutes before slicing to serve.

Seared Scallops over Arugula

Servings : 4

Ingredients :

To Cure Diabetes

Permanently Click

Here • 1 lbs. large sea scallops



• 3 cups fresh arugula

• 2 tablespoons fresh lemon juice

117/175 • 1 tablespoon red wine vinegar




Instructions:

1. Rinse the scallops well in cool

water then pat dry with paper

towels.


medium-high heat until very hot.

3. Place the scallops in the skillet in

a single layer and season with

salt and pepper to taste.

4. Let the scallops cook undisturbed

for 2 to 4 minutes until the

underside is browned and crisp.

5. Carefully turn the scallops and

sear them on the other side for

2 to 4 minutes.

118/175 6. Remove the scallops to a plate to

keep warm then reheat the skillet

over medium heat.

7. Add the arugula and toss with the

lemon juice and red wine vinegar

– season with salt and pepper to

taste.

8. Divide the arugula between four

plates and top with the seared

scallops.

Baked Haddock with Mango Salsa

Servings : 4

Ingredients :

• 4 (6-ounce) boneless haddock

fillets


• ½ teaspoon chili powder

• ¼ teaspoon paprika


• 1 large mango, pitted and diced

• 3 tablespoons finely diced red

onion


cilantro

• 1 tablespoon fresh chopped

parsley

• 1 tablespoon fresh lime juice

• Lime wedges

Instructions:



parchment paper.

2. Brush the fillets with olive oil

then sprinkle with paprika, chili

powder, salt and pepper.

3. Bake the fillets for 12 to 15

minutes until the flesh flakes

easily with a fork.

4. Meanwhile, combine the

remaining ingredients except for

the lime wedges in a mixing

bowl.

5. Serve the fish hot with mango

salsa and a lime wedge.

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Hearty Beef and Vegetable Stew

Servings : 6 to 8

Ingredients :


• 2 lbs. beef stew meat, fat

trimmed, chopped



• 5 cups beef broth

• 1 tablespoon Worcestershire

sauce

• 2 tablespoons tomato paste

• 1 tablespoon honey


• 1 cup chopped carrots

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• 1 medium parsnip, peeled and

chopped

• 1 tablespoon cornstarch

( optional )

Instructions:

1. Heat the oil in a Dutch oven over

medium-high heat and add the

meat.

124/175 2. Cook the meat for 2 to 3 minutes

until evenly browned then spoon

it off into a bowl.

3. Reheat the Dutch oven and add

the onions and garlic – cook for

3 to 4 minutes.

4. Stir in the beef broth,

Worcestershire sauce, tomato

paste, honey, salt and pepper.

5. Add the beef back to the Dutch

oven and stir well.

6. Cover and simmer the mixture on

low heat for 1 ½ to 2 hours until

the beef is tender.

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7. Stir in the carrots and parsnips

during the last 30 minutes of

cooking.

8. To thicken the stew, whisk 1

tablespoon corn starch into ¼

cup

of cooking liquid and stir it into the

stew.

9. Cook for 10 minutes on low heat

until thickened then serve hot.

Three Bean Vegetarian Chili

Servings : 4 to 6

Ingredients :

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• 1 large yellow onion, diced


diced

• 1 medium green pepper, cored,

and diced


• 1 cup vegetable broth

• 2 (14 ounce) cans diced

tomatoes

• 1 (15 ounce) can black beans,

rinsed and drained

• 1 (15 ounce) can red kidney

beans, rinsed and drained

• 1 ½ tablespoons chili powder

• 1 tablespoon ground cumin



• 1 cup refried beans

• Scallions, to garnish

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• Fat-free sour cream, to garnish

Instructions:

1. Heat the oil in a deep skillet over

medium heat.

2. Stir in the onions, peppers, and

garlic and cook for 4 to 6 minutes

until just softened.

3. Pour in the vegetable broth and

cook for 1 minute, stirring often,

then stir in the tomatoes and the

black beans and kidney beans.

4. Stir in the chili powder, cumin,

cinnamon, and salt.

5. Add the refried beans then

simmer for 8 to 10 minutes on

low heat until thickened.

6. Serve hot garnished with

scallions and a dollop of fat-free

sour cream.

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Whole Wheat Lemon Garlic Pasta

Servings : 4 to 6

Ingredients :

To Cure Diabetes

Permanently Click

Here • 10 ounces whole-wheat penne

pasta


• 2 tablespoons minced garlic



Instructions:




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1. Bring a large pot of salted water

to boil and add the pasta.

2. Cook to al dente, about 9 to 10

minutes, then drain and set aside.

3. Meanwhile, heat the oil in a large

skillet over medium-high heat.

4. Add the garlic and cook for 1 to

2 minutes until fragrant.

5. Stir in the cooked pasta, tossing

to coat.


taste and stir in the lemon juice.

132/175

7. Cook for 1 minute more until

heated through then serve hot.

Creamy Banana Pudding

Servings : 4 to 6

Ingredients :

• 1 (13.5 ounce) can coconut milk

• 3 teaspoons gelatin

• 3 to 4 tablespoons hot water


134/175 • 1 tablespoon vanilla extract

• 2 teaspoons fresh lemon juice

• Pinch salt

• 1 large overripe banana, peeled

and mashed

Instructions:

1. Place the coconut milk in a small

saucepan over medium heat.

2. In a small bowl, dissolve the

gelatin in very hot water then

whisk into the coconut milk.

3. Pour the mixture into a large bowl

then whisk in the honey, vanilla,

lemon juice and salt – stir in the

mashed banana.

135/175 4. Transfer the mixture to a blender

and blend smooth.

5. Cover and chill for 1 hour before

spooning into bowls to serve.

Coconut Flour Pumpkin Cookies

Servings : 12

Ingredients :

• 2 /3 cup sifted coconut flour

• 1 /3 cup coconut oil, melted

• 2 large eggs, whisked

• ½ cup pumpkin puree

137/175 • 3 tablespoons raw honey

• ½ teaspoon apple cider vinegar

• ½ teaspoon baking soda


• ¼ teaspoon ground nutmeg

• Pinch salt

Instructions:



parchment paper.

2. Combine all of the ingredients in a

mixing bowl and stir well until

smooth and combined.

3. Pinch off pieces of the dough and

roll them into 1-inch balls.

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4. Arrange the balls on the baking

sheet and gently flatten them by

hand.

5. Bake for 18 to 20 minutes until

the edges are lightly golden.

6. Cool the cookies for 5 to 10

minutes on the baking sheet

then transfer to wire racks to

cool completely.

Honey Baked Bananas

Servings : 4

Ingredients :

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• 4 large bananas, ripe

• 2 tablespoons raw honey

• ¼ to ½ teaspoon

ground cinnamon

Instructions:

1. Preheat the oven to 300°F.

2. Use a sharp knife to cut the

banana peels in half lengthwise

without cutting the flesh of the

banana.

3. Arrange the peels in a glass

baking dish and spray lightly with

cooking spray.

4. Slice the fruit of the banana and

place it in a mixing bowl.

5. Gently toss with the honey and

cinnamon until coated.

6. Spoon the bananas into the peels

and bake for 15 to 18 minutes

until the bananas are tender.

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•

•

•

• • 2 large ripe bananas

Chocolate Banana “Ice Cream”

Servings : 2

Ingredients :

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• 1 tablespoon unsweetened cocoa

powder

1 teaspoon raw honey

Instructions:

1. Peel the bananas and slice

them thin.

2. Arrange the bananas on a

baking sheet lined with

parchment paper and freeze

for 2 hours or until solid.

3. Transfer the bananas to a

food processor and blend for

•

several minutes until

smooth.

4. Add the cocoa powder and

honey and blend smooth.

5. Spoon the ice cream into

bowls to serve.

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• 2 medium ripe avocados, pitted

• and chopped

Avocado Chocolate Mousse

Servings : 4

Ingredients :

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1/3 cup unsweetened cocoa

powder

• 1 ½ tablespoons non-fat milk


Instructions:

1. Combine all of the

ingredients in a food

processor.

2. Blend until smooth and well

combined.

•

3. Spoon the mousse into small

dessert cups and chill until

ready to serve, at least 30

minutes.

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• 1 (14.5 ounce) can black

beans, drained and rinsed

• well

Black Bean Brownies

Servings : 12

Ingredients :

2

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• 2 large eggs

3 tablespoons melted coconut

oil

• 1 cup unsweetened

cocoa powder


• 1 ½ teaspoon baking

powder


• Pinch salt

•

Instructions:

To Cure Diabetes

Click Here 1. Preheat the oven to 350°F and

grease a regular muffin pan with

cooking spray.

2. Combine the black beans, eggs,

coconut oil, cocoa powder,

vanilla extract, baking powder,

honey, and salt in a food

processor.



3. Blend the mixture until smooth and

well combined.

4. Spoon the batter into the prepared

pan, dividing it evenly among the

cups.

5. Bake for 20 to 25 minutes until the

edges of the brownies start to pull

away from the pan.

6. Cool the brownies in the pan for 30

minutes before removing to a wire


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Cinnamon Spiced Applesauce

Servings : 8 to 10

Ingredients :

To Cure Diabetes

Naturally Click Here • 2 lbs. Granny Smith apples, peeled,

cored and sliced thin

• 2 strips lemon peel

• 1 ½ to 2 inches cinnamon stick

• ¼ to 1/3 cup raw honey

• ½ cup water

• Pinch salt



2

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Instructions:

1. Combine the apples, lemon peel,

cinnamon, honey, salt, and water

in a large saucepot.


reduce the heat and simmer,

covered, for 20 to 30 minutes until

the apples are very tender.

3. Remove from heat and discard the

lemon peel and cinnamon stick.

4. Mash the apples with a potato

masher or blend the mixture using

a food processor until smooth.

Chocolate Chia Seed Pudding

Servings : 4

Ingredients :

2

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To Cure Diabetes

Naturally Click Here • 1 ½ cups unsweetened almond

milk (plus extra)

• ½ cup chia seeds

• 8 to 10 Medjool dates, pitted

• 1/3 cup unsweetened

cocoa powder


• Pinch salt



Instructions:

1. Fill up an ice cube trays with

unsweetened almond milk and

freeze until solid.

2. Pour 1 ½ cups almond milk into a

blender and add the chia seeds,

dates, cocoa powder, vanilla

extract, salt and 8 frozen almond

milk cubes.

3. Blend the mixture until smooth

then spoon into dessert cups.

152/175

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4. Chill the pudding in the refrigerator

until thickened to the desired level.

Easy Peanut Butter Cookies

Servings : 36

Ingredients :

• 1 large egg, whisked

• ½ cup raw honey

• 1 teaspoon baking powder


154/175 • Pinch salt

• 1 cup plus 2 tablespoons peanut butter

(smooth)

Instructions:


line two baking sheets with

parchment paper.

2. Beat together the egg, honey,

baking soda, vanilla and salt in a

mixing bowl until well combined.

3. Stir in the peanut butter until

smooth.

4. Drop the batter onto the prepared

baking sheet in rounded

teaspoons and lightly flatten the

cookies with a fork.

155/175 5. Bake for 8 to 12 minutes until the

centers of the cookies are just set.

6. Cool for 5 minutes on the baking

sheet then transfer to wire racks

to cool completely.

Grilled Balsamic Peaches

Servings : 4

Ingredients :

• 1 cup balsamic vinegar


• 4 large ripe peaches


157/175

Instructions:

1. Pour the balsamic vinegar into a

small saucepan and bring to a

boil.

2. Reduce heat and simmer for 15 to

20 minutes until reduced by half.

3. Remove from heat and whisk in

the honey.

4. Cut the peaches in half, discarding

the pits, then set aside.

5. Preheat the grill pan over medium

heat.

6. Brush the cut sides of each peach

with olive oil then place them cut-

side down on the grill for 2

minutes.

158/175 7. Flip the peaches and brush them

with balsamic glaze – cook for

another 2 minutes.

8. Transfer the cooked peaches to a

serving dish and drizzle with glaze

to serve.

Gluten-Free Blueberry Crisp

Servings : 8

Ingredients :

• 6 cups fresh blueberries, rinsed

well

• 1 tablespoon tapioca starch


• ½ cup almond flour

160/175 • ½ cup brown rice flour

• ½ cup old-fashioned oats

• ¼ cup cornstarch

• 1 teaspoon ground cinnamon

• ¼ teaspoon xanthan gum

• Pinch salt

• ½ cup coconut oil

Instructions:


grease a round glass baking dish with

coconut oil.

2. Toss the blueberries with tapioca

starch and honey to coat then spread

them evenly in the baking dish.

161/175

3. Combine the almond flour, rice flour,

oats, corn starch, cinnamon, xanthan

gum, and salt in a mixing bowl.

4. Cut in the coconut oil using a fork or

a pastry cutter until it forms a

crumbled mixture.

5. Spread the mixture over the

blueberries.

6. Bake for 35 to 45 minutes until the

berries are hot and bubbling.

7. Cool for 10 minutes or so before

serving.


Servings : 4

Ingredients :

To Cure Diabetes

Naturally Click Here • 2 cups non-fat Greek yogurt

• 2 cups whole-grain granola

• 2 cups fresh fruit, diced

• 2 to 3 tablespoons raw honey

163/175



Instructions:

1. Spoon 2 to 3 tablespoons of Greek

yogurt into each of four dessert

cups.

2. Top the yogurt with 2 tablespoons

each of whole-grain granola and

diced fruit.

3. Repeat the layers, ending with a

drizzle of honey to serve.

Bonus: 5 Amazing Sugar-Free

Smoothie Fusions

Zucchini Green Apple Smoothie Servings: 2

Ingredients:

• 2 ripe kiwi fruit, peeled and sliced

• 1 medium green apple, cored and

chopped

• 1 small zucchini, peeled and diced

• 1 cup green leaf lettuce,

chopped

• 1 cup water


Instructions:

1. Place all of the ingredients in a high-

speed blender.

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2. Blend on high for 30 to 60 seconds

until smooth and well combined.

3. Pour into two glasses and serve

immediately.

Glorious Green Smoothie

Servings : 2

Ingredients :

•

236 / 247

• 1 cup fresh baby spinach, packed

• 1 small stalk celery, chopped

• 1 small frozen banana, peeled and

sliced

½ cup seedless cucumber, sliced

• ½ cup frozen blueberries

• 1 tablespoon ground flaxseed

• 1 cup water or unsweetened almond

milk

Instructions:

1. Place all of the ingredients in a

high-speed blender.

2. Blend on high for 30 to 60

seconds until smooth and well

combined.


immediately.

•

238 / 247

Ginger, Beet and Apple Smoothie

Servings : 2

Ingredients:

• 1 small beet, scrubbed and

chopped

• 1 medium ripe apple, cored and

diced

1 medium carrot, peeled and

chopped

• 1 handful fresh parsley leaves

• 1 inch fresh ginger, grated


• 1 ½ cups cold water

•

240 / 247

Instructions:


high-speed blender.



combined.


immediately.

Mango Green Tea Smoothie

Servings : 2

Ingredients :

•

242 / 247

• 1 ½ cups frozen mango chunks

• ½ cup frozen pineapple chunks

• 1 ½ cups chilled green tea

• 1 inch fresh ginger, grated 1

tablespoon chia seeds

Instructions:


high-speed blender.



combined.


immediately.

•

244 / 247

Avocado, Lime and Walnut Smoothie

Servings: 2

Ingredients:

• 1 ripe avocado, pitted and

chopped

• 1 cup unsweetened coconut milk

beverage

1 cup ice cubes

• ¼ cup chopped walnuts, raw

• 2 tablespoons fresh lime juice

• 3 drops vanilla extract

•

246 / 247

Instructions:


high-speed blender.



combined.


immediately.

To Cure Diabetes

Click Here



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