Gluten Free Protein Granola 

Magda Recipes

I have posted about using granola a few times on my Instagram and on here. This recipe is packed with protein and balanced for diabetics. I am not a dietitian but I make food that feels right to me and sustains me. My hope is that it helps you too. Enjoy!

INGREDIENTS:

  • –cloud 9 super seed granola mix
  • -1 cup of salted mixed nuts
  • -1/3 cup of almond flour
  • -1 tsp of chia seed
  • -2 table spoons of flax
  • -1/2 cup of maple syrup 
  • -1 tsp of cinnamon powder

DIRECTIONS:

  • Bake at 400F for 5 min
  • mix and put back in and turn off oven.
  • Take out after another 3 min. I like mine toasty so it depends on what you prefer.

Hello!

Magda Daily intentions, Management/thoughts/TIps

It has been a hot minute since my last blog post. Although, I’ve been posting photos and mini updates on my Instagram. It is somehow easier to post from my phone on the go than on the blog. I  hope to change that soon.

The reason for my delay is…. life! Having two littles ones has been an adventure. Not only the re-definition of roles and relationships, but health issues!

Health issues for a diabetic go hand in hand but then add parenthood to it and it is overwhelming. I am tired mentally and physically to put it bluntly. Any parent could agree with exhaustion, but I think people with health issues on top of it, have more on their plate. Regardless, of how i feel i must always show up to be a mom. My babies depend on me to be healthy and present, so i have been focusing on that. An update on my health issues will be shared in a later post. My goal is to help inspire others but also to be realistic without compromising my integrity and health. I hope to add more recipes and reviews.

Gluten Free Taco Pizza

Magda Daily intentions, Recipes

I am 5.5 months postpartum and noticed my palate changed. I love spicy hot foods and really crave it. This was not something i desired in the past. I also love cumin. Again, did not like cumin at all. The smell of cumin was so off putting that it had to be disguised well. Chilli/ taco seasonings contain a few hot peppers, paprika, garlic, onions and cumin to just name a few. I am obsessed with this seasoning! I crave these flavors often and made a lot of taco/ chilli infused meals.

A month ago, I had lean ground sirloin in my fridge but didn’t know what to do with it. I started grating zuchinni and onions to make burger patties. Those did not turn out, so i added chilli/ taco powder to it and feta. I panicked a little because now it seemed like a made a pile of mushy meat. I went into our deep freeze to discover we had a frozen gluten free pizza, so magic happened. I combined the two and added more cheese on top. Before serving the crispy cheesy, meaty goodness, I added sour cream, salsa and shredded lettuce. It was so fulfilling and delightful. It is now my go to weekend decadence.

 

Ingredients:

  • Gluten free cheese pizza ( I used Sabatasso’s gluten–free pizza)
  • small package of ground beef
  • 1/2 a small zucchini shredded
  • 1/4 of an onion shredded
  • 1/2 cup shredded cheese
  • Feta is optional if you want more cheese
  • 1/2 tbsp of chilli/ taco seasoning
  • salt and pepper to taste
  • chillis flakes(optional)
  • chunky spicy salsa
  • sour cream
  • shredded lettuce

Directions:

  • Cook beef with onions, zucchini, and seasonings.
  • Spread evenly on pizza and add cheese.
  • follow pizza instructions on the box (I like this pizza slightly well done) and put on baking sheet
  • Top with salsa, sour cream and shredded lettuce

Red Lentil Breakfast Muffins

Magda Daily intentions, Recipes

These muffins are amazing. You will not believe they are made out of lentils. At first, I was skeptical, but when i tasted one, i was so happy. These will be my go to morning muffins. The best part is you can pair them with peanut butter or cheese.

The inspiration behind making these muffins, was that i needed fiber enriched flours. When you eliminate wheat from your diet, you take away a big source of fiber. Incorporating the lentils, apples with skin, flax seeds, and zucchini with skin it wholesomely increases your fiber intake. Its funny, but they taste like bran muffins without bran because of the texture and taste. They are a bit dense but will fill you up.

Ingredients:

  • 1 cup of lentil 
  • 1/2 cup of melted coconut oil
  • 1 egg
  • 1 whole apple (minus core but with skin)
  • 1/2 a small zucchini (with skin)
  • 1 cup gf flour (used Bob’s Red Mill mix)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/3 cup almond flour
  • 1 tbsp flax seeds
  • 1 cup of rasins
  • 1/2cup brown sugar or coconut sugar
  • 1/2 tsp Cinnamon 
  • 1/4 tsp Nutmeg
  • 1/2 tsp each Vanilla and almond extract

Directions:

  • Pre-soak the lentils in hot water for 10 minutes. You want to be able to mush them with your fingers.
  • Drain the lentils and add to food processor with chopped apple, zucchini, coconut oil, and egg. Blend it until it looks like a milkshake (see photo below).
  • Add your dry ingredients together and mix into wet.
  • Add nuts and or any dried fruit. I used raisins.
  • Bake at 400 F for 22-24 minutes until toothpick comes out clean. (makes 12 muffins)
  • ***i used parchment paper cups for these muffins.

Peanut Butter Cream of Wheat

Magda Recipes

I was watching Brunch with Bobby Flay where he made a peanut butter and jam cream of wheat. Cream of Wheat was a childhood favourite of mine, so I had to try it out. I slightly changed the recipe to incorporate more protein and less sugar. Cinnamon is something I always use in my cooking because it is known to reduce blood sugars. The berries are less sweet and have a lower gylcemic index. Unfortunately, thee cream of wheat itself is a high glycemic index. I would u recommend portion control on this one. The extra fiber from the chia seeds and almond meal is an added bonus.

Cream of Wheat:
  • 1 cup of skim milk
  • 1/4 cup water
  • 1/4 cup of peanut butter
  • 3 tbsp cream of wheat
  • 1 tbsp almond meal/ flour
  • a pinch of salt 
  • a pinch of cinnamon 
Topping:
  • berries warmed up and smashed
  • chia seeds
  • chopped peanuts (optional)
Directions:

In a pot simmer the liquid with peanut butter on medium and then add cream of wheat and almond meal. let it bubble a bit while stirring. Then take it off the heat

Enjoy!!!

Diabetic friendly Coconut Carrot Ginger Soup

Magda Recipes

I was having my parents over for lunch on Friday and i decided to make soup. This is really easy and is full of veggies and some fruit. There is a nice balance of between flavors that will make you want more. Most soups have so much salt and other preservatives that you do not want. Try out this soup and let me know your thoughts.

(note: Milk addition was a free pour. I would guess i put in a 1/4 cup of milk.)

Diabetic Friendly Protein Blueberry Pancakes

Magda Daily intentions, Recipes

What a conundrum…diabetic friendly pancakes. Could it be?

Well, i think anything within moderation is important, even pancakes. These are also gluten free with extra fiber and protein. In my case, my rash has come back since the birth of our daughter, so I have to cut out the gluten. Check out my previous post about my thoughts on gluten free products/ diet.

You can substitute the gf flour with whole wheat or unbleached flour. You would need 1.5 cups instead of 1 cup as the recipe calls for. Typically gf flours get thick quicker and denser with less flour.

Nothing pairs better than cinnamon, lemon and blueberries. These are a real delight and I hope you enjoy!

Smoothie Snack

Magda Management/thoughts/TIps, Recipes

Smoothies are a great way to boost your energy levels. They are also a yummy treat for my 2.5 year old. She has no idea it has kale and all the other goodies. It really is like a milkshake.

You can tailor the smoothie to whatever you crave. Berries are always recommended for diabetics over any other fruit because of the low sugar content. If you add a banana, I would recommend using only half or even a 1/4 piece. 🙂

Breakfast Parfait

Magda Recipes

If you are looking for a balanced and quick breakfast, this is the best choice. I have found it helped me stay satisfied and happy. When you have a 2 month old and a toddler to look after first thing, it may be hard to find the time for a nutritious breakfast. This is a good start. 🙂