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New Cookbook Provides Delicious Meals Quickly and Easily with One Pot, One Pan
“One Pot, One Pan is full of easy, delicious recipes that are great for those short on time or anyone simply looking for delicious ways to answer the age-old question, ‘What’s for supper?’ From full dinners to midday snacks to cool drinks this book truly has a wide variety of recipes that will get you excited to hop into the kitchen and cook up a storm!”
– Jamie Geller,
bestselling cookbook author,
food writer, chef and television personality
Who doesn’t love good food and great meals? But who wants to spend a lot of time in the kitchen preparing it? For cooks who don’t have much time but do want delicious homemade food Devorah Kahan and Rachel Moskowitz have created just the cookbook. ONE POT, ONE PAN (Israel Bookshop Publications) is filled with many tried-and-true recipes that anyone, at any age or stage in life, can whip up easily. From busy moms needing to get supper on the table (preferably within ten minutes) to college and career women and men with limited spare time, ONE POT, ONE PAN has everything needed to whip up a fabulous meal in minutes.
“Just before entering college we spent a year in Israel in seminary. There we discovered that many young people were not familiar with cooking and baking,” explain Devorah and Rachel. “A lot of them have never spent time in the kitchen or cooked for themselves that much so they don’t know where to start. We determined then and there to create a cookbook for anyone, at any age or stage in life who wants easy to follow recipes that take a short amount of time to prepare.”
The recipes in ONE POT, ONE PAN are kosher and range from Soups and Salads; Meat, Dairy and Pasta Mains to delicious Side Dishes; Desserts; and Snacks and Drinks.
Recipes include
– Classic Chicken Soup
– No-Mayo Egg Salad
– Crispy Schnitzel
– Best Burgers
– Quick Shawarma
– Shakshuka “Pizza”
– Chocolate Chip Pancakes
– Vegetable Grilled Cheese
– Easy Spiced Pasta
– Fruit Compote
– Cookie in a Mug
– No-Bake Granola Bars“We love how the kosher food world has really expanded and grown with delicious new food trends to try. You don’t have to be Jewish or keep kosher to love our recipes. We put a lot of love, tears and sweat into creating this cookbook and we are more than excited to share it with you.”
ONE POT, ONE PAN recipes can be fixed and prepped in just a few minutes with minimal supplies so you can have your cake and eat it too!
ABOUT THE AUTHORS:
Rachel Moskowitz has been cooking since she was high enough to reach the kitchen counter. She started developing recipes in her family kitchen when she was a teenager and her passion has only grown since then. With no professional background in food, Rachel likes to say that most of her knowledge comes from experimenting with new techniques and seeing what happens and started writing One Pot, One Pan while in college. Rachel is also a professional web developer and designer and when she’s not caught up in code, she enjoys experimenting in the kitchen and dreaming up new recipes.
When Devorah Kahan was a young child she followed her mother around in the kitchen always interested in what was going on. These formative years ignited her passion of cooking as well as food photography. After high school Devorah elected to go to culinary school at the Center for Kosher Culinary Arts and hone her skills. It was at this point that she began writing her first cookbook while working for a myriad of food personalities including Jamie Geller, Dini Klein, the Kosher Guru and at Fleishigs Magazine. Devorah prefers eating healthy and enjoys recreating classic desserts into delicious, healthier masterpieces.
Passover is just around the corner, try these quick, easy and delicious recipes.
Meat Matzah Pizza
This dish is a great twist on pizza, and you can even make it on Pesach if you have the facilities—it makes a great hot meal for Chol Hamoed. It is a delicious meal to make all year round!Yield: 2-3 Servings
½ lb. (225 g) ground beef
2 tablespoons oil
1 small green pepper, sliced
1 small red pepper, sliced
1 small onion, sliced
4-5 white mushrooms, sliced
2 teaspoons salt, divided
8 oz. (225 g) marinara sauce
1/8 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic powder
2-3 sheets matzah1. Preheat oven to 350°F (175°C) and line a baking sheet with foil.
2. Place oil in a frying pan and heat over a high flame. Add vegetables and sauté for 4-5 minutes, until they are tender but still have a bite to them. Remove from fire and add 1 teaspoon salt; transfer to a plate and set aside.
3. In the same pan, brown ground beef over high heat until it’s cooked through and no longer pink.
4. Turn off flame. Add marinara sauce to meat and add remaining 1 teaspoon salt and spices.
5. Place matzah on baking sheet and spread a thin layer of meat over it. Top with sautéed veggies. Bake for 15 minutes.Tip: If you are making this meal for a crowd, you can sauté the vegetables and cook the meat the night before. This ensures minimal prep time the next day, as all you have to do is assemble the pizzas and bake. Also, you can use leftover Bolognese sauce for the meat if you have it on hand.
Matzah Brei
The first thought that pops into my head when you say matzah brei is Pesach, but it can really be eaten any time. Some people like matzah brei sweet and some like it savory. Whichever way you make it, it’s a great dish that you can eat year round.Yield: 1 Serving
1 Sheet Matzah
Water
1 Egg
Salt and Pepper or Sugar and Cinnamon, to taste
1 Tablespoon Oil1. Crack the matzah into large pieces (about 2-3 inches). Soak in room-temperature water to cover for 5 minutes to soften. Drain all excess water.
2. Crack the egg into a bowl, add salt and pepper or sugar and cinnamon and beat with a fork. Add soaked matzah and mix.
3. Heat oil in a frying pan over a medium flame. Add the matzah mixture and fry while stirring until egg is thoroughly cooked.Note: You can add the spices/sugar either before or after frying. If you are cooking for multiple people, you may want to leave it out and let everyone choose what they want.
Tip: You can break up the matzah either before or after you soak it, depending on how small you like the pieces.
If you break it up after it soaks, the pieces will be bigger. If you want small pieces, place in a Ziploc bag before you
soak it and crush or pound it until pieces are the desired size.You May Also Like
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Ryan Is On Keto! Helpful Keto Books Needed.
Ryan is on Keto now; we absolutely started to change our diet a lot, which is so trendy and also healthier. Some books about Keto are very helpful because it is a new diet for him, and I have never done that before. As a blogger, I know about Bobby Parrish for a long time – I watch his videos at YouTube a lot to learn about the healthy snacks, produced foods and even that oil is good and which is bad. I love watching his videos and I also want to check out his book.
Keto Meal Prep by FlavCity
125+ Low Carb Recipes That Actually Taste Good
By Bobby Parrish, Dessi Parrish
Keto and meal prep are both trending very strong now, and FlavCity is positioned as a food authority in this space. Good content always wins out, and the authors’ keto meal prep content is top class and presented in a personal way that ensures the casual consumer will choose the book over others.
Bobby Parrish is a passionate home cook who went to the best culinary school around: his mom’s kitchen. He wanted to be on the Food Network badly, and, when they rejected his application for the next Food Network star, he decided to start a YouTube channel. Four years and hundreds of thousands of fans later, it seems the Food Network made a mistake! Bobby and his wife Dessi started filming online cooking videos for the sole purpose of proving that healthy food can taste good and that home cooks can be rock stars in the kitchen. Little did they know that only a few years later, Bobby would quit his job in finance, Dessi would quit her job in corporate America, and they would turn their two-bedroom Chicago condo into a production studio involving all things food.
Here are some Keto meals we cooked at home, they are very yummy. But as a dessert lover, I can’t live without sweets. The good thing is this cookbook also introduces a lot of Keto Desserts recipes!
Apple Coffee Cake (Paleo, GF, DF)
Gooey Coffee Cake Recipe w/ Caramel Sauce – Gluten Free & Paleo Cake RecipeThis apple coffee cake is luscious and rich, spiced with cinnamon and cloves and topped with toasted walnuts and a vegan coconut caramel sauce! It’s paleo, gluten free, dairy free and refined sugar free.
INGREDIENTS
FOR THE CAKE:
- 3 eggs
- 2 egg whites
- 1 cup coconut sugar
- 1 teaspoon vanilla paste or extract
- 3/4 cup virgin coconut oil melted
- 2 cups blanched almond flour
- ½ cup arrowroot starch or tapioca starch
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon grated nutmeg
- 1 teaspoon baking soda + 2 teaspoons cream of tartar or 2 teaspoons of baking powder
- pinch salt
- 1 cup peeled and grated applesabout 2 medium sized apples (Honey Crisp, Gala or Fuji)
- 3/4 cup toasted walnuts chopped
FOR THE CARAMEL SAUCE
- 1 can (13.5 oz) full fat coconut milk
- ½ cup coconut sugar
- 2 pinches salt
- 1 teaspoon vanilla
INSTRUCTIONS
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Preheat oven to 375F.
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Using a hand mixer beat the eggs and egg whites on high along with the coconut sugar and vanilla until fluffy and the sugar is completely dissolved.
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Add the melted coconut oil and beat just to incorporate.
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In a separate bowl mix in the almond flour and arrowroot starch along with the ground cinnamon, ground cloves, grated nutmeg, baking soda and cream of tartar (or baking powder), and salt. If you want to keep it strictly paleo use baking soda and cream of tartar, because baking powder typically has cornstarch in it.
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Pour the egg mixture on top of the flour mixture and beat on medium for 30 seconds to incorporate.
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Peel and grate the apples and squeeze out all of the excess moisture. Measure one cup of the grated and squeezed apples and add it to the batter.
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Mix well and pour into a 9-inch round springform baking pan lined on the bottom with parchment paper. An 8×10 inch baking pan also works for this purpose.
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Top off with the toasted and chopped walnuts.
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Bake in 375F oven for 38-40 minutes or until inserted toothpick comes out clean. The edges of the cake should be deep brown in color.
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For the caramel sauce, place the coconut milk, coconut sugar and a couple of pinches of salt in a small pot and bring to boil.
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Turn the heat down to low and simmer on low for about 40-50 minutes while stirring occasionally with a wooden spoon. The sauce will reduce and turn deep caramel color. It’s done when it coats the back of the spoon. Keep in mind that it will thicken a little more once it cools down.
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Remove from the heat, stir in the vanilla paste or extract and set aside to cool. Makes about 8oz of caramel sauce. Once both cake and sauce have cooled down, drizzle the caramel sauce all over the cake and serve!
My Keto Journal
A Daily Food and Exercise Tracker
to Help You Master Your Low-Carb, High-Fat, Ketogenic Diet
(includes a 90-Day Meal and Activity Calendar)My Keto Journal is a great companion journal and activity tracker for keto diet books like Keto Living Day by Day. Pick your favorite keto recipes and get going!
Track Diet and Exercise in One Place: Put all of your fitness information in a journal that is just the right size—big enough for all of the day’s details but small enough to take with you to the gym or the grocery store. Like helpful all-in-one fitness trackers such as Hello New Me, My Keto Journal is a combination meal planner, food tracker, and workout journal—and this one can easily fit in your gym bag.
A Dedicated Keto Diet Journal: My Keto Journal is the only tracker fully dedicated to the approachable and proven weight loss power of the ketogenic diet. Simple, informative, clear and easy to use, this all-in-one journal will help get you started on your new life.
Using My Keto Journal, you’ll be able to keep up with what you’ve eaten, when you ate it and how it improved your body. Once you get started, you’ll be able to:
- Master the science of the keto diet
- Record your meals—breakfast, lunch, dinner and snacks
- Progress your overall health
- Love your new active lifestyle
I believe with these two books, Ryan will get his Keto life keeping up and at the same time enjoy this great new diet!
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It’s So Much More Than a Diet: How to Embrace the Mediterranean Lifestyle and Enjoy Stellar Health
The popularity of the Mediterranean diet is no surprise. After all, it helps prevent diabetes, heart attacks, and strokes; reduces inflammation; lowers your risk of dementia; and may even extend your lifespan. Amy Riolo says if you want to get the most out of the Mediterranean diet—which was named Best Diet Overall for 2019—you must also adopt the Mediterranean lifestyle.
“The Mediterranean ‘diet’ is more than the foods you consume; it’s also a way of life,” says Riolo, author of The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95). “The people in this part of the world live in a way that optimizes health. But to achieve the same level of wellness, you can’t just eat the foods of the region. You must also commit to its food philosophy and make lifestyle changes that feed your body, mind, and soul.”
In the Mediterranean, people not only value the preparation and enjoyment of natural whole foods, but they participate in communal eating and make regular physical activity a priority. Together, these factors make them some of the healthiest people in the world. If you are one of the 25 million people in the U.S. with diabetes, you too will benefit from the Mediterranean way of life.
These tips will help you enjoy the Mediterranean diet as part of a greater lifestyle where food is steeped in a rich tradition of community and activity.
First, start thinking of food as an ally. To fully benefit from a Mediterranean-style eating pattern, you should adopt the belief that food is a friend—instead of something problematic. Throughout the region, food plays an important role. It is viewed not only as a traditional medicine, but also as a form of artistic expression, a social activity, a cultural relic, and most of all, a symbol of hospitality.
Embrace the Mediterranean-style eating pattern. The great thing about this eating pattern is that there’s no “one-size-fits-all” daily intake list to stick to. It simply focuses on seasonal produce, fish and seafood, poultry, eggs, dairy, and smaller amounts of meat and sweets. To start following a Mediterranean-style eating pattern, plan your meals around plant-based foods including seasonal vegetables and fruit. Be sure to incorporate fish at least two to three times a week. Cook with olive oil. Enjoy dairy often, and consume meats and sweets only sparingly. Try to cook as much of your food as possible and incorporate the freshest, highest-quality foods you can find. NOTE: Please see the attached sidebar for a recipe from The Mediterranean Diabetes Cookbook, 2nd Edition.
Tune into the eating process. “In the U.S., we tend to think of mealtime as something we have to do, instead of something we want to do,” says Riolo. “But the eating process is a big part of life in the Mediterranean. It’s a major topic of conversation, and people think about it all day. To emulate this in your own life, start finding ways to get excited about cooking and eating Mediterranean-style meals. Search for healthy and delicious recipes you’ll enjoy, make a meal plan every week, and schedule times when you’ll be able to cook. Then, find ways to make cooking fun. Host a themed dinner party or invite friends over to cook a meal together. When you’re finished cooking, sit down and enjoy the fruits of your labor.”
Nurture strong social ties through communal eating. Every country and culture in the Mediterranean has its own way of encouraging people to eat together. (In fact, eating alone was once frowned upon throughout the region!) Restaurant dining is a rarity, and most meals are served family-style at home. This tradition has been linked to improved digestion and eating less overall. Further, eating with others contributes to overall well-being.
“Even modern researchers have concluded that having at least three confidants whom you can call upon after a bad day plays a great role in longevity,” says Riolo. “Sharing the table with people you care about can be even more rewarding—it provides a sense of comfort, security, and stability. Strive to enjoy regular communal meals with your loved ones. Pencil it into your schedule, as you would any other activity, and when you can, include meal prep as part of the fun! In addition to having regular family dinners, enjoy lunch outings with coworkers and host a potluck dinner party with friends.”
Get physically active. Americans don’t typically get the 30 to 60 minutes of physical activity we need daily. When this is compounded with an unhealthy diet, it causes weight gain that can lead to diabetes, clogged arteries, and other health problems. But in the Mediterranean region, the simple tasks of daily life—things like hanging clothes out to dry, shopping, and cooking—naturally require more activity and calorie expenditure. Nightly walks with family and friends, more walking due to limited parking, and the abundance of stairs also keep people healthy throughout the region. Try the following ways to incorporate exercise into your routine.
- Play a team sport.
- Garden.
- Take the stairs and walk whenever possible.
- Take walks after meals.
- Sign up for exercise and/or dance classes.
- Meet friends and relatives at parks, gyms, sports meets, or lessons, rather than at restaurants.
- Invite people to walk and window shop while catching up instead of sitting down and talking.
- Cook your own meals! Shopping for produce at markets, going grocery shopping, preparing food, and cooking are great ways to burn additional calories.
“You’ll get the greatest benefit from the Mediterranean diet when you think of it as a part of a healthy lifestyle,” concludes Riolo. “The food you eat is important, but so is enjoying that food with a network of people you care about, and getting up and moving so your body stays strong and healthy. Together, these changes create lasting wellness and vitality.”
About the Author:
Amy Riolo is the author of The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95). She is an award-winning, best-selling author, chef, television personality, and educator.A graduate of Cornell University, Amy is considered a culinary thought leader who enjoys changing the way we think about food and the people who create it. Amy is a food historian, culinary anthropologist, and Mediterranean Diet advocate who makes frequent appearances on numerous television and radio programs both in the United States and abroad, including FOX TV, ABC, CBS, NBC, the Hallmark Channel, Nile TV, the Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television.
For more information about Amy, please visit www.amyriolo.com.
About the Book:
The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95) is available at bookstores nationwide and from major online booksellers.You May Also Like
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Celebrity Chef Ingrid Hoffmann in NYC–Gives Latin Comfort Foods a (Healthy) Makeover
Whether you’re Latino or not, chances are you have a special place in your heart (and stomach!) for the delicious foods of the culture. From hearty stews, to savory rice-and-beans dishes, to creamy guacamole, these familiar flavors signify comfort, tradition, and time shared with loved ones. But if you have diabetes or other health issues, you may think you have to avoid these traditional comfort foods. Not true, says celebrity chef Ingrid Hoffmann—and to prove it, she has partnered with the American Diabetes Association to write a new cookbook full of healthier (and deliciously simple) versions of beloved Latin dishes.
“Traditionally prepared Latin foods tend to be carb heavy, deep fried, and full of salt and fat,” says Hoffmann, cooking personality and author of Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95). “This is a major concern for people with diabetes or prediabetes. But you don’t have to say goodbye to your favorite flavors and cherished dishes. Just try their lighter, healthier, and easy-to-prepare versions instead!”
Diabetes is an urgent problem in the Hispanic/Latin communities. In fact, 12.8 percent of Hispanic/Latino adults in the United States live with diabetes. That’s why the Latina Telemundo and Cooking Channel star is so excited to participate in this project. With a focus on pure and clean ingredients and staying within the guidelines of the ADA, Hoffmann has transformed traditional Latin favorites into nutritious, diabetes-friendly meals that feature protein, whole grains, and fresh vegetables.
“The best part is, you get to enjoy the foods you crave without having to spend all day in the kitchen preparing them,” adds Hoffmann.
Not only has Hoffmann developed healthful and delicious versions of traditional Latin comfort foods, she really practices what she preaches. A self-described “lupus warrior,” Hoffmann has experienced firsthand the healing power of food. Her research led her to embrace an alkaline diet that allowed her to get off her medications and live a happy, active, and delicioso life. The recipes in Latin Comfort Foods Made Healthy demonstrate Hoffmann’s philosophy of easy, simple recipes with a healthy twist.
In the book, you’ll find a variety of popular Latin dishes, including:
- Energizing breakfasts like oatmeal arepas breakfast bread, a tropical punch breakfast smoothie, and salsa verde-drowned eggs
- Exciting appetizers such as corn and cheese phyllo empanadas, cucumber guacamole, and yucca buns
- Filling soups including Colombian chicken ajiaco, green chile pork posole, and beef sancocho
- Hearty entrees like Latin zucchini lasagna, chicken tinga poblana, and carnitas baked chimichangas
- Seafood favorites like quinoa seafood paella, chipotle fish tacos, and cod cakes with black bean and papaya salsa
- Savory side dishes such as veggie-stuffed poblanos, healthy refried beans, and oven-baked maduros
- Sweet treats like Mexican chocolate cookies, mojito crema, and cinnamon flan
- and much, much more!
The book also contains nutritional guidance, cultural tidbits about the recipes, and Hoffmann’s signature “Chica Tips” that offer tricks of the trade to help you learn multiple uses for an ingredient, storage ideas, or how to get more out of one recipe.
At a time when people are becoming much more “food aware,” Hoffmann’s message about the healing power of food is more relevant than ever. But keep in mind that Latin Comfort Foods Made Healthy is not a diet book. It’s a tool to teach you to “eat yourself healthy” without sacrificing flavor or taking the fun out of the kitchen. (NOTE: Please see attached sidebar for two quick and easy sample recipes from the book.)
“It’s important to enjoy the comfort foods that Latinos were raised with and continue to crave,” concludes Hoffmann. “And now with a few tricks and tips, you can enjoy simple-to-prepare versions of these traditional dishes in less time and with healthier ingredients. Soon you will learn just how healing food can be! Life should be fun and joyful, and cooking and eating delicioso foods is a big part of making it that way.”
Two Recipes from Chef Ingrid Hoffmann’s
New Diabetes-Friendly Cookbook, Latin Comfort Foods Made Healthy
Excerpted from Latin Comfort Foods Made Healthy:
More Than 100 Diabetes-Friendly Latin Favorites
(American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95)
Quinoa Seafood Paella
My apologies to Spain, but I love this version of paella more than the original; the quinoa seems to soak up the flavor more than the rice or arroz bomba that is used in this classic Spanish dish. I find paella to be such an easy and beautiful dish to present when serving multiple people. One key ingredient is saffron. I use Persian (Iranian) saffron, which I buy online, because I prefer it to the commercial versions you find at the supermarket. It has so much flavor, so a little goes a long way. I store it powdered in my fridge and use it in stews, soups, rice, veggies, etc.
Serves: 8
Serving size: 1 cup
Prep time: 20 minutes
Cook time: 33 minutes
Total time: 53 minutes1 Tbsp extra-virgin olive oil
1 onion, finely chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cloves garlic, minced
1 Tbsp tomato paste
1 tsp Spanish saffron threads
1 cup uncooked quinoa, rinsed
2 cups unsalted chicken broth
1 (10-oz) can diced tomatoes
1/4 tsp coarse salt
1 lb wild, never frozen, large shrimp, peeled and deveined (about 30 shrimp)
1 lb calamari rings
3 Tbsp chopped fresh flat-leaf parsley
1 lemon, cut into 8 wedgesHeat the oil in a large nonstick skillet or paella pan over medium-high heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Add the tomato paste and saffron to the skillet, stirring until well mixed. Add the quinoa, broth, tomatoes, and salt; bring to a boil. Reduce the heat to medium low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes.
Tuck the shrimp and calamari into the quinoa mixture. Cover and cook until the shrimp and calamari are cooked through, about 5 minutes. Remove from the heat; sprinkle with parsley and garnish with lemon wedges.
Chica Tip
Washing your quinoa thoroughly before cooking is a very important step. The quinoa grain is covered with saponin, which gives it a bitter taste.Choices/Exchanges
1 Starch, 1 Nonstarchy Vegetable, 2 Lean ProteinBasic Nutritional Values
Calories 210
Calories from Fat 35
Total Fat 4.0 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Cholesterol 195 mg
Sodium 260 mg
Potassium 590 mg
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sugars 5 g
Protein 21 g
Phosphorus 335 mg
Fennel, Radish, and Orange Salad
I have two favorite salads in my universe that I will never, ever tire of eating. This is one of the two. I make it for every single dinner party and take it to friends’ homes for potlucks, because even the pickiest salad eater will fall in love. The colors and presentation really are beautiful. I hope you enjoy it as much as I do.
Serves: 6
Serving size: 1 cup
Prep time: 15 minutes
Cook time: none
Total time: 15 minutes2 Tbsp sherry vinegar
2 Tbsp extra-virgin olive oil
1 tsp honey
1/2 tsp salt
1/4 tsp pepper
2 navel oranges, peeled and cut into sections (1-1/2 lb total)
1 fennel bulb, halved, cored, and thinly sliced (1 lb)
6 radishes, thinly sliced (1 cup/4 oz)
1/4 cup chopped fresh mint
1 (5-oz) container baby arugula (about 6 cups)Whisk together the vinegar, oil, honey, salt, and pepper in a large bowl. Add the oranges, fennel, radishes, and mint; toss until well mixed.
Serve over a bed of arugula.
Chica Tip
I like serving my salads on platters by layering the ingredients, instead of in bowls. Not only does this make for a pretty presentation, but it also keeps the salad toppings from ending up at the bottom of the bowl.Choices/Exchanges
1/2 Fruit, 1 Nonstarchy Vegetable, 1 FatBasic Nutritional Values
Calories 110
Calories from Fat 45
Total Fat 5.0 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 240 mg
Potassium 520 mg
Total Carbohydrate 16 g
Dietary Fiber 5 g
Sugars 11 g
Protein 2 g
Phosphorus 55 mg
About the Author:
Ingrid Hoffmann is the author of Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95). She is a professional eater, author, and host of Top Chef Estrellas (Telemundo, NBC), Simply Delicioso (Cooking Channel), and Delicioso(Univision). Ingrid is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips,” and social media platforms, Ingrid spreads the word about “better for you” ingredients, implementing cooking habits, and thinking of food as medicine. With this in mind, Ingrid has launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious, and healthy meal solutions for the family. She is excited to partner with the American Diabetes Association to publish her new cookbook and help those with diabetes eat the foods they love. For more information, please visit www.ingridhoffmann.com.About the Book:
Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95) is available at bookstores nationwide and from major online booksellers.
