Tapioca pudding

tylersydney — Wed, 28 Jan 2009 23:35:08 GMT

Anyone have a sugar free tapioca pudding recipe.........also low fat???

Hypoglycemic with a meal question

GregAld — Fri, 09 Jan 2009 18:06:31 GMT

Hi I am a hypoglycemic and also have Adult ADD. I am on a medication that kills my appetite. I take it in the morning and by 10am the thought of food makes me ill. When i go to eat lunch I have to choke stuff down. I was drink BOOST (high protein) but that isn't cutting it for me any more.By 3pm I am getting the shakes and getting irritated etc... I do not want to change this medication for the ADD because it is the very best I have ever been on

That said, does anyone have any meal suggestions or meal replacement suggestions so that I dont end up with the shakes any more? If I could find a meal supplement in a drink form that would be ideal. It goes down much easier.

thanks

greg

Vegetarian Mole

mrfino — Fri, 12 Dec 2008 15:27:14 GMT

I've been making this off and on for at least 5 years.I got it from the Nutrition Action Health Letter.

VEGETARIAN MOLE

Adapted from Weight Watchers New 365 Day Menu Cookbook (Macmillan, 1996).

4 large pitted prunes
1 Tbs. unsweetened cocoa powder
2 tsp. granulated sugar
2 tsp. mild or hot chili powder
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1 Tbs. + 1 tsp. vegetable oil
1 medium red onion, cut into I"
  pieces
4 garlic cloves, minced
2 medium green bell peppers,
  seeded and cut into 1" pieces
1 cup diced pared butternut squash
  (1/2" pieces)
1/2 medium carrot, halved
    lengthwise and cut into 1/4" slices
1/2 cup sliced yellow squash (1/2"
    pieces)
2 cups crushed tomatoes (no salt
  added)
8 oz. drained cooked black beans
8 oz. drained cooked chickpeas

In a blender or food processor, combine the prunes, cocoa powder, sugar, chili powder, cumin, cinnamon, and 1/2 cup water; puree until smooth. Set aside.

In a large saucepan or Dutch oven, heat the oil; add the onion and garlic. Cook over medium-high heat, stirring frequently, for 5 minutes, until the onion is softened. Add the bell peppers; cook, stirring frequently, for 5 minutes, until the bell pepper is softened. Add the butternut squash and carrot; cook, stirring frequently, for 7 minutes, until the squash is just tender. Add the yellow squash; stir to coat.

Add the tomatoes, black beans, chickpeas, and reserved prune mixture to the vegetable mixture; bring the liquid to a boil. Reduce the heat to low; simmer, covered, stirring occasionally, for 25 minutes, until the vegetables are very tender and the flavors are blended. Serves 4.

PER SERVING (recipe made using regular crushed tomatoes and drained and rinsed canned beans)

Calories: 270            Sodium: 530 mg
Total Fat: 6 grams       Cholesterol: 0 mg
Saturated Fat: 1 gram    Carbohydrate: 47 grams
Fiber: 13 grams          Protein: 10 grams

Search results matching tag 'meal planning'

Tapioca pudding

Hypoglycemic with a meal question

Vegetarian Mole