06.27.11

Patient Appreciation Recipes

Dr. Heather Credeur shared some delicious gluten-free sweet potato and kale recipes during the last Patient Appreciation event held June 22. Enjoy!

“Cinnamony” Sweet Potatoes
2 large sweet potatoes or yams, peeled
2-3 tbsp olive oil
1 tsp cinnamon
¼ tsp ground ginger
1/8 tsp ground nutmeg
Juice from ½ an orange

1. Preheat oven to 350 degrees.
2. Slice potatoes your favorite way…can be thinly sliced, cut into fries, or squares.
3. Mix thoroughly with olive oil.
4. Spread evenly on a baking sheet lined with parchment paper.
5. Cook, stirring often, about 30-45 minutes or until crispy.
6. Add cinnamon, ground ginger, nutmeg, and juice from ½ an orange.

Sweet and Savory Potatoes
2 large sweet potatoes or yams, peeled
2-3 tbsp olive oil
1-2 tsp sea salt
¼ cup cilantro or parsley
½ cup balsamic vinegar

1. Preheat oven to 350 degrees.
2. Slice yams your favorite way…can be thinly sliced, cut into fries, or squares.
3. Mix thoroughly with olive oil.
4. Spread evenly on a baking sheet lined with parchment paper.
5. Cook, stirring often, about 30-45 mins or until crispy.
6. While potatoes are cooking, reduce ½ cup balsamic vinegar over low/medium heat down to about 2 tbsp.
7. Add sea salt and roughly chopped cilantro or parsley.
8. Drizzle balsamic vinegar over the potatoes and toss.

Sweet Potatoes w/ A Southern Twist (NO not with marshmallows and pecans )
2 large sweet potatoes or yams, peeled
2-3 tbsp olive oil
2-3 poblano peppers
1 tsp paprika
½ tsp cajun seasonings
½-1/4 tsp chipotle powder
½-1 tsp sea salt

1. Preheat oven to 350 degrees.
2. Slice potatoes your favorite way…can be thinly sliced, cut into fries, or squares.
3. Mix thoroughly with olive oil.
4. Spread evenly on a baking sheet lined with parchment paper.
5. Cook, stirring often, about 30-45 minutes or until crispy.
6. While the sweet potatoes are cooking, roast the poblano peppers over an open gas flame or on the oven rack on the boiler setting. Roast peppers until charred on all sides.
7. Place the peppers in a paper bag for 10 minutes, then peel off the skin and remove the seeds.
8. Cut the peppers into long strips.
9. Add the peppers to the sweet potatoes, with approximately 15-20 mins left to cook.
10. Remove from the oven and toss with paprika, cajun seasonings, chipotle chili powder (if you like it spicy), and sea salt (you can also add the seasonings before cooking to add more complex flavoring).

Kale Chips
1 bunch of Kale (can be dinosaur, purple, or green kale)
2-3 tbsp olive oil
½ tsp sea salt

1. Preheat oven to 350 degrees.
2. Remove the center rib from the kale leaf.
3. Tear or cut kale into 2-3 inch pieces.
4. In a medium bowl, toss the kale with olive oil.
5. Spread the kale in a single layer over a baking sheet.
6. Bake for about 10 minutes until crispy, kale may need to be turned once.
7. Lightly salt the kale chips and serve.

The Functional Endocrinology Center of Colorado specializes in helping patients with Type II Diabetes and Hypothyroidism.  To learn more about our services go to www.drcredeur.com.  To schedule a free consultation, call 303-302-0933.

12.09.10

Holiday Foods for Diabetic, Gluten-Free Diets

At our Holiday Patient Appreciation event held December 8, our staff baked and served food appropriate for diabetic and gluten-free diets, like people with Hypothyroidism and Diabetes whom we serve.  In addition Chris Stewart from our staff did a cooking demonstration.  Here are all the recipes to enjoy during our holidays.  Some of these recipies have been adapted from recipes that appear at www.elanaspantry.com, which has several other good recipes.

Gluten Free Sesame Crackers
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup sesame seeds
2 eggs, whisked until frothy
2 tablespoons grapeseed oil

1. In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2. Separate dough into two halves
3. Line two large (12 x 16) stainless steel baking sheets with parchment paper
4. Place one half of the dough in the center of each lined sheet
5. Cut another piece of parchment paper and place it over one of the balls of dough
6. Roll dough out between the two pieces of parchment paper , until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7. Cut the dough with a knife or pizza cutter into 2 inch squares
8. Bake at 350° for 10-12 minutes, until golden brown
9. Cool and serve

Makes 96 crackers

Chocolate Bark
3 tablespoons grapeseed oil
6 tablespoons xylitol
2 cups pecans
½ teaspoon celtic sea salt
½ teaspoon cayenne
½ teaspoon cinnamon
½ teaspoon nutmeg
3 cups dark chocolate chips 73% cacao

1. In a large skillet, heat oil and agave until bubbling
2. Add pecans and stir until they are well coated, then mix in salt and seasonings
3. Cook for 4 minutes, then remove pan from heat
4. Place nuts on a parchment lined baking sheet
5. Place sheet in a 400° oven and roast for 4 minutes, remove from oven and cool completely
6. In a separate saucepan over very low heat, melt chocolate
7. Pour chocolate into a parchment lined 13 x 9 glass dish
8. Break up the pecans and sprinkle over the chocolate
9. Using a metal spatula, spread the mixture evenly back and forth to ½ inch thickness
10. Allow to sit out until set, 1-2 hours
11. Cut into squares and serve

CHOCOLATE CHIP COOKIES – GLUTEN FREE
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup xylitol
½ cup grapeseed oil
1 tablespoon vanilla extract
1 cup dark chocolate chips 73% cacao

1. In a large bowl, combine almond flour and salt
2. In a smaller bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Chill dough in freezer for 30 minutes
5. Between 2 pieces of parchment paper , roll out dough 1/4 to 1/8 inch thick
6. Using a 2 inch cookie cutter or the top of a 2 inch wide jelly jar, cut out cookies
7. Bake at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
8. Cool for ½ hour
9. In a small saucepan, melt chocolate over very low heat, stirring continuously
10. Remove saucepan from heat and one by one, dip cookies into chocolate
11. Set cookies to cool on a parchment lined baking sheet –refrigerate if necessary to harden chocolate

Gluten Free Cranberry Bars
1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup xylitol
1 tablespoon orange zest

1. Place pecans and dates in a food processor and pulse until coarsely ground
2. Pulse in oil and salt until mixture begins to form a ball
3. Press crust into an 8×8 inch greased baking dish
4. Bake at 350° for 8-12 minutes until lightly browned
5. To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
6. Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
7. Add remaining 2 cups cranberries and cook covered for 5 more minutes
8. Remove mixture from heat and allow to cool for 10 minutes
9. Pour mixture over pecan crust
10. Allow bars to set for 60-90 minutes
11. Serve

Gluten Free Almond Butter Blondies
1 (16) ounce jar creamy roasted almond butter
1 cup agave nectar
2 eggs
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips 73% cacao

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in agave and eggs
3. Add salt and baking soda
4. Mix well with hand blender until all ingredients are thoroughly combined
5. Mix half of the chocolate into the batter
6. Pour batter into a well greased 9 x 13 inch pyrex baking dish
7. Scatter the other half of the chocolate on top of the batter
8. Bake at 325° for 35 minutes
9. Serve

Lemon Lavender Cookies

1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 teaspoons dried lavender, finely minced
¼ cup grapeseed oil
3 tablespoons xylitol
1 tablespoon lemon zest

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment paper lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

Makes about a dozen cookies

Almond Joy Chocolate Bark
1 ½ cups dark chocolate chips 73% cacao
½ cup almonds, toasted
¼ cup unsweetened shredded coconut (toasted at 350° for 6-8 minutes)

1. Melt chocolate over very low heat
2. Pour chocolate into a parchment lined 8×8 inch baking dish
3. Scatter almonds and 3 tablespoons of coconut over chocolate
4. Using a spatula spread the mixture evenly back and forth to  ½ inch thickness
5. Sprinkle remaining tablespoon of coconut on top of mixture
6. Place bark in fridge for 2 hours to set
7. Break into square bars

From the Cooking Demonstration

MY FAVORITE BRINED AND ROASTED CHICKEN

This takes 3-4 days to complete the brining process, but it is easy to put together on a week night and cook over the weekend.

To 4 quarts of water, add 3 tablespoons of kosher salt and 3 tablespoons of sugar.  Stir until dissolved.

In a small saucepan add ¼ cup of water, 2 bay leaves, and 1 dried New Mexico Chile.  Bring to a boil and cook for one minute.  Allow to cool and add to the salt/sugar mixture.  Add the chicken(s) to the brine and refrigerate for 2-3 days.  At the end of the brining remove the chicken and place on a metal rack over a baking sheet.  Refrigerate overnight uncovered.  This allows the skin to dry out and it will result in a great crisp, brown skin.

I stuff the chicken cavity with lemons and garlic or whatever is in my vegetable bin.  Rub the skin with melted butter or olive oil and bake at 400 degrees until done.  This results in a moist and flavorable chicken, either hot or cold.

BASIC VINAGARETTE SALAD DRESSING

2 Tbls Lemon Juice

1/3 cup Olive Oil

1 tsp KosherSalt

½ tsp Ground Pepper

Put all ingredients into a jar and shake until mixed.

I do lots of variations of this dressing.  I may add a clove of garlic, a teaspoon of Dijon mustard, any fresh herbs I have available.  I also may change the ratio of lemon juice to olive oil.  On the buckwheat pasta I like to use equal parts of olive oil and lemon juice.  Don’t hesitate to experiment!

SHAVED ZUCCHINI SALAD WITH PINE NUTS

This is a great no cook salad to accompany a protein

2 lbs small zucchini

1/2 cup chopped basil

¼ cup pine nuts

¼ tsp crushed red pepper

Vignarette Dressin

Using a vegetable peeler slice zucchini into ribbons, about 1/8 inch thick.  Place ribbons in large bowl.  Add pine nuts, basil and crushed red pepper.  Season to taste with salt and pepper.  Toss with vinagarette.

BUCKWHEAT PASTA SALAD

1 package Buckwheat Past

Roasted Red Peppers

Scallions

Cherry Tomatoes

Sliced chicken, steak or pork

Cook buckwheat pasta according to package directions.  Add desired vegetables and meat.  Season to taste with salt and pepper.  Add vignarette and refrigerate.  You may need to add additional dressing after the pasta sits.  This tastes best after a few hours to overnight.

The Functional Endocrinology Center of Colorado specializes in helping patients with Type II Diabetes and Hypothyroidism.  To learn more about our services go to www.drcredeur.com.  To schedule a free consultation, call 303-302-0933.