Diabetes / Food / Fun / Personal History

Carrots with Hummus

bgibson135

Diabetic Friendly Snacks (from a YouTube video)

  • Carrots w/ Hummus
  • Celery Sticks / Peanut Butter
  • Cucumber Slices

Mexican Scrambled Eggs

I saw this breakfast meal in a list of diabetic friendly alternatives. I liked the looks of it, and I had just bought some Romaine lettuce hearts a few days ago, and I knew I had an avocado that was very ripe already. As I read through the ingredient list there was nothing that I would need to substitute or leave out completely. Jalapeno, I had bought several bright red ones yesterday at Compare. The eggs came from Aldi’s because they had a very good price on them . Sweet onion and grape tomatoes (I like the Campari tomatoes.).

I put a little olive oil in my small Guy Fieri frying pan and turned the heat on low on a small top electric burner. Doing without meat is usually not pleasant, but I’ve got to say that this breakfast was delicious and I would definitely like to have it repeatedly. I still like bacon for breakfast, but this was delicious. I think the little bit of jalapeno, with a bite of sweet onion, and then some avocado, and a bit of lettuce and some scrambled egg all worked well together.

This was a Woman’s Day recipe for “Mexican Scrambled Eggs” from 2015.

Ingredients:

  • Tomatoes
  • Avocado
  • Onion
  • Jalapeno (diced)
  • Cilantro (diced)
  • Lime Juice
  • S&P
  • Eggs (scrambled)
  • Olive Oil
  • Romaine Lettuce (chopped)

06/05/25 pic shown above: Without the Romaine Lettuce (because I didn’t have any), cilantro (because I forgot it) or the lime juice (forgot that too).

Spiffing Up Canned Collard Greens

I had bought a cheap can of Great Value Collard Greens from Walmart the other day in anticipation of fixing some for New Years’ Day. Since it is just myself that I am cooking for, there is no need for me to buy a large bunch of fresh collards, chop them up and cook them down.

I googled for ways to “spiff up” ( my words, not the search words I used ) canned collards. One suggestion was to add a little Toasted Sesame Oil. I like the flavor of TSO, but didn’t try that this time. I have put TSO on steamed cabbage and steamed cauliflower, and it does change their flavors positively.

I still had a shallot that I had bought at Whole Foods last week. I diced the shallot in a small dice. I had a small Russet Potato, that I peeled and diced in a small dice, and

I used two slices of bacon that I put in the bottom of a small pot on my stove top. I added a little bacon grease, some garlic powder, Splenda sweetener, and some S&P. I just wanted the bacon to begin to become tender and the shallot to sweeten with a little heat.

I added a little GV Chicken Broth to the bacon and potatoes and cooked the potatoes until they started to get tender. I then added about half the Collard Greens to the pot and continued to cook.

For the quickness that I used to prepare the ingredients and cook them, this side dish worked very well.

For New Years Day dinner, I heated up some chicken gizzards that I had prepared a few days ago. I had fixed some black eyed peas early this morning to make up for those I had ruined a few days ago by burning them on the stove. They were still edible, but a little scorch just sets everything to “wrong.” But this mornings’ peas were delicious. And with the gizzards and peas I had the spiffed up collard greens. It all worked well together.

For lunch today I had some pork chop, pickled beets, red cabbage slaw and butterbeans (that I had fixed early this morning at the same time I was cooking the black eyed peas). That meal was “okay,” but it didn’t quite float my boat. And breakfast this morning wasn’t quite as good as it was yesterday. Not sure if the avocado wasn’t quite ripe enough, or what. One note is that both mornings the scrambled eggs looked grayish. Not sure why.

CHICKEN GIZZARDS:

  • Bacon grease
  • Onion
  • Celery
  • Chicken broth
  • Chicken gizzards
  • Dulse
  • Marjoram
  • Savory
  • Thyme
  • S&P
  • Butter

I think the Savory might be the one ingredient that makes all the rest work. They are all necessary. Not sure if thyme or marjoram are essentials, but they don’t seem to hurt either.

I listed the ingredients in the order that I think they should be added to the pot. The bacon grease flavors the onion & celery and when they become translucent, then either the gizzards or the chicken broth should go it pretty close to each other.