When I went in for my physical last month Dr. Yamaguchi said my blood work looked great, except that my sugar was a little higher than it has been at past appointments. I decided to be pro-active and do something about it. I read Dr. Mark Hyman's book The Blood Sugar Solution and decided to try the recipes at the back of the book and blog my results.
The braised green I used was red chard. I followed all three recipes exactly.
Mark and Andrew helped judge the dishes. They both didn't like the chard. Mark gave it a D. I kind of liked it and would have given it a B-.
Mark gave the Millet Cauliflower Mash a B. That's about what I'd give it. I thought it needed to cook a little longer so the millet was softer. We all agreed it needed more flavor. Andrew said the Cauliflower and Chard dishes tasted better if you mixed them together.
We all liked the Meat Loaf, but agreed that it needed to cook a little longer (15 minutes?) so it set up better. Mark gave it an A-.
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| Turkey and Spinach Meatloaf, Braised Red Chard, Millet Cauliflower Mash |
(I forgot to take a picture of the meatloaf by itself. In case of any confusion, it's in the above picture on the far left...with a label below it)
Serves 4
1 1/2 cups pecans
1 pound lean ground turkey
10-ounce package frozen spinach, thawed and squeezed dry
2 eggs
1 Tbsp extra virgin olive oil
1/2 small onion, diced
1 tsp dried basil
1/4 tsp sea salt
pinch of black pepper
Preheat oven to 375°F. In a food processor, grind the raw pecans to a medium-fine texture. In a large mixing bow., combine the ground pecans with the remaining ingredients. Mix well. Place into an oiled loaf pan and bake for 30 minutes. Remove from the oven and allow to cool 5 minutes before serving. Serve with Millet Cauliflower Mash and Braised Greens with Red Onion and Sun-Dried Tomatoes.
418 calories per serving
Millet Cauliflower Mash
Serves 4
1 Tbsp extra virgin olive oil
1/2 small onion, diced
1/2 cup millet, rinsed
4 cups cauliflower, chopped
1 tsp dried sage (or 1 Tbsp fresh)
1 1/2 cups water
1/4 tsp sea salt
chopped fresh parsley for garnish
In a medium saucepan over medium heat, heat the olive oil and saute the onions until they start to brown. Add the millet, cauliflower, and sage and saute 1 more minute. Add the water and bring to a boil, then add the salt. Cover, reduce heat, and simmer for 20 minutes, until the millet is soft. When done, blend with a potato masher. Sprinkle with the chopped parsley and serve.
122 calories per serving
Braised Greens with Red Onion and Sun-Dried Tomatoes
Serves 4
1/2 red onion, sliced
2 Tbsp sun-dried tomatoes, sliced
4-6 cups thinly sliced greens (any combination of kale, chard, and collard greens works well)
1/2 cup water
1 Tbsp extra virgin olive oil
splash of balsamic vinegar (optional)
Place the onion, tomatoes, and greens in a saute pan with the water. Bring to a boil, then reduce to simmer on low until the greens are soft. Splash with olive oil and balsamic vinegar before serving.
82 calories per serving
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