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Reverse Diabesity in Just 6 Weeks



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Chocolate Drizzled Winter Fruit

Thu, 14 Nov 2013 16:03:45 +0000

This delicious Chocolate Drizzled Winter Fruit by Lizzy Swick serves 6 people and is a favorite amongst our team at Dr Hyman. Chocolate Drizzled Winter FruitBy Mark Hyman, MD Published: November 14, 2013Yield: 6 ServingsPrep: 10 minsCook: 10 minsReady In: 20 minsThis delicious Chocolate Drizzled Winter Fruit by Lizzy Swick serves 6 people and is […]

Chocolate Drizzled Winter Fruit

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Published:

  • Yield: 6 Servings
  • Prep:
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  • Ready In:

This delicious Chocolate Drizzled Winter Fruit by Lizzy Swick serves 6 people and is a favorite amongst our team at Dr Hyman.

Ingredients

Instructions

  1. Wash and pat dry pears.
  2. Quarter each pear
  3. Melt chocolate in a double boiler
  4. Take a spoon and lightly drizzle melted chocolate over each slice.
  5. Refrigerate for later or serve immediately

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The post Chocolate Drizzled Winter Fruit appeared first on The Blood Sugar Solution.




Citrus Crab Salad

Thu, 14 Nov 2013 16:03:43 +0000

Citrus Crab Salad. Crab is low in saturated fat but a good source of iron, vitamin B12, zinc, copper, and selenium, all of which reduce inflammation. Sunflower sprouts are simply baby sunflower plants and can be found in the produce department. They add a nutritious crunch to salads, wraps, and even soups. From The Blood Sugar […] Citrus Crab Salad By Mark Hyman, MD Published: November 14, 2013 Yield: 2 Servings Prep: 20 mins Citrus Crab Salad. Crab is low in saturated fat but a good source of iron, vitamin B12, zinc, copper, and selenium, all of which … Ingredients 1 Tablespoon Dijon Mustard 1 Zest Small Orange 1 Tablespoon Extra Virgin Olive Oil 2 Tablespoons Rice vinegar 1 Tablespoon Fresh Dill chopped 2 Cups Red Cabbage shredded 2 Leaves Romaine Lettuce chopped 1 Cup Sunflower Sprouts 1 Small Red Onion finely sliced 1 Large Orange peeled and segmented 6 Ounce Can Snow Crabmeat Instructions Make the Dressing: In a small bowl, whisk the dressing ingredients until well mixed. Set aside. Assemble the Salad: In a large bowl, combine the cabbage, lettuce, sprouts, onion, and orange sections. Add the crabmeat and toss gently until combined. Pour the dressing over the crab and vegetable mixture and toss until the salad is evenly coated. Serve immediately. Cuisine: International Course: Salad Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Citrus Crab Salad appeared first on The Blood Sugar Solution. [...]



Double Peanut Butter Chocolate Cups

Thu, 14 Nov 2013 16:03:40 +0000

Double Peanut Butter Chocolate Cups. Fun, flavorful, and packed with healthy fats from the coconut and peanuts, these homemade treats are an upgrade from the hydrogenated versions you should avoid at the store. You can substitute other nut butters or sunflower seed butter, but you’ll need to adjust the honey to taste.  From The Blood […] Double Peanut Butter Chocolate Cups By Mark Hyman, MD Published: November 14, 2013 Yield: 10 Servings Prep: 12 mins Double Peanut Butter Chocolate Cups. Fun, flavorful, and packed with healthy fats from the coconut and peanuts, these homemade treats … Ingredients 2 Tablespoons Honey 1/4 Cup Smooth Peanut Butter 1/2 Teaspoon Pure Vanilla Extract 2 Tablespoons Honey 2 Tablespoons Extra-Virgin Coconut Oil 1/4 Cup Smooth Peanut Butter 1/4 Cup Unsweetened Cocoa Powder 1/2 Teaspoon Pure Vanilla Extract 2 Tablespoons Honey Instructions MAKE THE BOTTOM LAYER: Combine all of the ingredients in a small bowl and mix until very smooth. Set 10 mini baking cups in a mini muffin pan. Pour about one tablespoon of the bottom-layer mixture into each baking cup without dribbling it down the inside of the paper (or you’ll get streaks in the final product). Place on a flat surface in the freezer. MAKE THE TOP LAYER: Combine all of the ingredients in a small bowl and mix until evenly incorporated. Remove the pan from the freezer and fill each baking cup to the top with the top-layer chocolate mixture. Put the tray back in the freezer and let chill until the chocolate layer has hardened, about 15 minutes. Store the peanut butter cups in the freezer for up to 4 months. Cuisine: International Course: Dessert Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Double Peanut Butter Chocolate Cups appeared first on The Blood Sugar Solution. [...]



Sauteed Swiss Chard with Slivered Almonds

Thu, 14 Nov 2013 16:03:39 +0000

Sauteed Swiss Chard with Slivered Almonds makes for a healthy side dish at any dinner and takes only a few minutes to prepare, enjoy! From The Blood Sugar Solution Nutritional Analysis per Serving: calories 74, carbohydrates 6.4 g, fiber 1.6 g, protein 2.2 g, fat 6.4 g, cholesterol 0 mg, sodium 154 mg, calcium 45 mg. […] Sauteed Swiss Chard with Slivered Almonds By Mark Hyman, MD Published: November 14, 2013 Yield: 4 Servings Prep: 3 mins Cook: 10 mins Ready In: 13 mins Sauteed Swiss Chard with Slivered Almonds makes for a healthy side dish at any dinner and takes only a few minutes to prepare, … Ingredients 1/4 Cup Slivered Almonds 1 Tablespoon Extra Virgin Olive Oil 6 Cups Swiss Chard chopped 1 Pinch Sea Salt Instructions Preheat oven to 350°F. Place the almonds on a baking tray and bake for 6–7 minutes, until lightly toasted. In a sauté pan, heat the oil on medium heat. Add the Swiss chard and salt and continue to sauté until the chard is tender. Add the almonds and serve. Cuisine: International Course: Side Dish Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Sauteed Swiss Chard with Slivered Almonds appeared first on The Blood Sugar Solution. [...]



Roasted Roots with Turkey

Thu, 14 Nov 2013 16:03:31 +0000

This Roasted Roots with Turkey is a Thanksgiving Favorite. It takes only 30 minutes to prepare and can serve 4 people! From The Blood Sugar Solution. Nutritional Analysis: Per Serving: calories: 220, carbohydrates: 20g, fiber: 4g, protein: 28g, fat: 5g, cholesterol 55mg, sodium: 242, calcium: 31 mg Roasted Roots with TurkeyBy Mark Hyman, MD Published: November 14, […] Roasted Roots with Turkey By Mark Hyman, MD Published: November 14, 2013 Yield: 4 Servings Prep: 15 mins Cook: 30 mins Ready In: 45 mins This Roasted Roots with Turkey is a Thanksgiving Favorite. It takes only 30 minutes to prepare and can serve 4 people! From The … Ingredients 4 Small Carrots diced 1 Small Yam peeled and diced 1 Small Onion diced 1 Small Beet peeled and diced 1/2 Red Bell Pepper seeded and diced 1 Pound Organic Ground Turkey Meat 1 Tablespon Olive Oil 1 Teaspoon Dried Sage 1/2 Teaspoon Dried Basil 1/4 Teaspoon Sea Salt 1 Pinch Black Pepper 1/4 Teaspoon Chili Pepper (optional) Instructions Preheat oven to 375 degrees. In a large bowl, mix all ingredients until well combined. Place in a baking dish and cover. Bake for 20 minutes, then bake uncovered for another 10 minutes to crisp vegetables. Cuisine: International Course: Entrée Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Roasted Roots with Turkey appeared first on The Blood Sugar Solution. [...]



Cauliflower Mashed Pseudo Potatoes

Thu, 14 Nov 2013 16:03:15 +0000

Cauliflower Mashed Pseudo Potatoes. You will never miss mashed potatoes once you try this yummy cauliflower substitute. And you get all of the healthful benefits of the vegetables, spices, and flavors in this dish. From The Blood Sugar Solution Cookbook. NUTRITIONAL ANALYSIS : per Serving (1 cup): calories 215, fat 11 g, saturated fat 2 g, […] Cauliflower Mashed Pseudo Potatoes By Mark Hyman, MD Published: November 14, 2013 Yield: 3 Servings Prep: 10 mins Cook: 25 mins Ready In: 35 mins Cauliflower Mashed Pseudo Potatoes. You will never miss mashed potatoes once you try this yummy cauliflower substitute. And you get … Ingredients 1 Tablespoon Extra Virgin Olive Oil 1 Medium Head Cauliflower cut into large florets, stem sliced 1/2 1 Medium Apple peeled and cored, chopped 1 Medium Yellow Onion chopped 2 Teaspoons Curry Powder 1 Pinch Sea Salt 1 Pinch Freshly Ground Black Pepper 1 Cup Water Instructions Heat the oil in a large cast-iron pan over medium heat. When the oil is shimmering, add the cauliflower, apple, onion, and curry powder. Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices. Cook, stirring frequently, for 8 minutes. Turn the heat down to low and add the water. Cover and cook until the cauliflower is completely tender, 10–15 minutes. Transfer the contents of the pan to a food processor and pulse the cauliflower mixture until it is creamy but thick, similar to the consistency of mashed potatoes. Add a little more water if necessary, but be careful or you’ll wind up with cauliflower soup. Check for seasoning and add more salt or pepper if necessary. Any leftover mashed cauliflower can be stored in the refrigerator for up to 4 days. Cuisine: International Course: Side Dish Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Cauliflower Mashed Pseudo Potatoes appeared first on The Blood Sugar Solution. [...]



Sauteed Spinach and Watercress

Thu, 14 Nov 2013 16:03:13 +0000

Nutritional Analysis: Per Serving: calories 46, carbohydrates 3.6g, fiber 1.4g, protein 2.1g, fat 3.6g, cholesterol 0mg, sodium 113 mg, calcium 87 mg Sauteed Spinach and WatercressBy Mark Hyman, MD Published: November 14, 2013Yield: 4 ServingsPrep: 5 minsCook: 5 minsReady In: 10 minsNutritional Analysis: Per Serving: calories 46, carbohydrates 3.6g, fiber 1.4g, protein 2.1g, fat 3.6g, […] Sauteed Spinach and Watercress By Mark Hyman, MD Published: November 14, 2013 Yield: 4 Servings Prep: 5 mins Cook: 5 mins Ready In: 10 mins Nutritional Analysis: Per Serving: calories 46, carbohydrates 3.6g, fiber 1.4g, protein 2.1g, fat 3.6g, cholesterol 0mg, sodium 113 … Ingredients 1 Tablespoon Extra Virgin Olive Oil 2 Cups Fress Watercress 8 Cups Fresh Spinach 1 Pinch Sea Salt Instructions In a large saute pan, heat olive oil on medium heat. Add watercress and saute until tender, about 3 minutes. Remove from heat and add spinach to wilt. Season with salt. Cuisine: International Course: Side Dish Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Sauteed Spinach and Watercress appeared first on The Blood Sugar Solution. [...]



Dr. Hyman’s Raw Kale Salad

Thu, 14 Nov 2013 16:03:10 +0000

Massaging finely chopped kale with lemon and olive oil breaks down the kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor. Don’t skimp on the chopping! Not having to chew through large pieces of raw kale increases your eating pleasure. From The Blood Sugar Solution Cookbook. NUTRITIONAL ANALYSIS : per Serving (1 […] Dr. Hyman's Raw Kale Salad By Mark Hyman, MD Published: November 14, 2013 Yield: 4 Servings Prep: 10 mins Cook: 10 mins Ready In: 20 mins Massaging finely chopped kale with lemon and olive oil breaks down the kale’s stiffness and bitterness, leaving you with tender … Ingredients 1 Large Bunch Kale stemmed and finely chopped 1 Zest and Juice Large Lemon 1/4 Cup Extra Virgin Olive Oil 1 Clove Garlic minced 1/8 Teaspoon Sea Salt 1/4 Cup Toasted Pine Nuts 1/4 Cup Currants 1/2 Cup Kalamata Olives chopped and pitted Instructions Place the kale in a large salad bowl and add the lemon zest and juice, olive oil, garlic, and salt. Massage the mixture with your hands for 1–2 minutes to soften the kale. Add the remaining ingredients and toss to combine. Allow the salad to rest and soften for about 15 minutes before serving. Kale salad is best if eaten the same day but can be stored overnight in the refrigerator. Cuisine: International Course: Salad Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Dr. Hyman’s Raw Kale Salad appeared first on The Blood Sugar Solution. [...]



Creamy Asparagus Soup

Thu, 14 Nov 2013 16:03:07 +0000

Asparagus, one of my favorite foods, can be eaten in unlimited quantities. This creamy soup is full of folate and antioxidants. From The Blood Sugar Solution Cookbook. NUTRITIONAL ANALYSIS : per Serving (1 cup): calories 99, fat 4 g, saturated fat 0 g, cholesterol 0 mg, fiber 7 g, protein 6 g, carbohydrate 14 g, […] Creamy Asparagus Soup By Mark Hyman, MD Published: November 14, 2013 Yield: 6 Servings Prep: 10 mins Cook: 25 mins Ready In: 35 mins Ingredients 1 Tablespoon Extra Virgin Olive Oil 3 Cloves Garlic minced 1 Head Cauliflower cut into small florets 2.5 Pounds Asparagus trimmed 1/4 Teaspoon Cayenne Pepper 1 Pinch Sea Salt 1 Pinch Freshly Ground Black Pepper 6 Cups Low-Sodium Vegetable or Chicken Broth or Water Instructions Heat the oil in a medium pot over medium-high heat. After a minute, add the garlic and cook for 1 minute. Put the cauliflower and asparagus in the pot, add the cayenne pepper, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently. Pour in the broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes. Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. (Or use a handheld immersion blender to purée the soup directly in the pot.) Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but still light. If it is too thick, thin it with a little more broth or water. Any leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months. Cuisine: International Course: Soup Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Creamy Asparagus Soup appeared first on The Blood Sugar Solution. [...]



Artichoke Dip with Raw Veggies

Thu, 14 Nov 2013 16:03:03 +0000

Blended artichokes are the perfect way to indulge in a creamy and satisfying snack. They provide tons of blood-sugar-stablizing fiber, magnesium, and potassium with little fat or calories. Enjoy with your favorite crunchy vegetables as a snack or at your next party.  From The Blood Sugar Solution Cookbook NUTRITIONAL ANALYSIS : per Serving (2 tablespoons): […] Artichoke Dip with Raw Veggies By Mark Hyman, MD Published: November 14, 2013 Yield: 6 Servings Prep: 5 mins Blended artichokes are the perfect way to indulge in a creamy and satisfying snack. They provide tons of blood-sugar-stablizing fiber, … Ingredients 15Oz Can Artichoke Hearts drained 1 Tsp Extra Virgin Olive Oil extra-virgin 1 Tablespoon dried Italian herb blend or any combination of dried oregano, thyme, rosemary, and basil 1 Pinch Sea Salt To taste 4 Cups mixed raw vegetable for dipping Instructions Place all of the ingredients except the raw vegetables in a food processor and blend until smooth, 30–60 seconds or until desired level of creaminess. Chill and serve the dip with the raw vegetables. Any leftover artichoke dip can be refrigerated for up to 5 days. Cuisine: International Course: Side Dish Skill Level: Beginner name="printarea" id="printarea" src="" style="display: none;"> The post Artichoke Dip with Raw Veggies appeared first on The Blood Sugar Solution. [...]



Pomegranate Citrus Cranberry Sauce

Thu, 14 Nov 2013 16:03:01 +0000

Pomegranate Citrus Cranberry Sauce by Lizzy Swick Pomegranate Citrus Cranberry SauceBy Mark Hyman, MD Published: November 14, 2013Yield: 8-10 ServingsPomegranate Citrus Cranberry Sauce by Lizzy Swick Ingredients1 Whole Orange peeled, sliced, seeds removed1 Whole Lemon peeled, sliced, seeds removed1 Whole Pomegranate seeded2 Cups Fresh Cranberries 3 Sprigs Fresh Mint to garnishInstructionsBlend orange, lemon and pomegranate […] Pomegranate Citrus Cranberry Sauce By Mark Hyman, MD Published: November 14, 2013 Yield: 8-10 Servings Pomegranate Citrus Cranberry Sauce by Lizzy Swick Ingredients 1 Whole Orange peeled, sliced, seeds removed 1 Whole Lemon peeled, sliced, seeds removed 1 Whole Pomegranate seeded 2 Cups Fresh Cranberries 3 Sprigs Fresh Mint to garnish Instructions Blend orange, lemon and pomegranate in a food processor Add cranberries and process until coarsely chopped Serve Cuisine: International Course: Side Dish Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Pomegranate Citrus Cranberry Sauce appeared first on The Blood Sugar Solution. [...]



Roast Turkey Breast and Avocado Cream on a Bed of Greens

Thu, 14 Nov 2013 16:02:55 +0000

The light, refreshing dressing for this dish contains avocados, a healthy source of monounsaturated fats. The dressing keeps well in the fridge, so make it up to 3 days ahead of time and enjoy with turkey, chicken, or fish. From The Blood Sugar Solution Cookbook NUTRITIONAL ANALYSIS : per Serving (3 ounces turkey, ½ cup […] Roast Turkey Breast and Avocado Cream on a Bed of Greens By Mark Hyman, MD Published: November 14, 2013 Yield: 2 Servings Prep: 20 mins Cook: 20 mins Ready In: 40 mins The light, refreshing dressing for this dish contains avocados, a healthy source of monounsaturated fats. The dressing keeps well in … Ingredients 1 Avacado peeled and pitted 1 juice Large Lemon 3 Tablespoons Extra Virgin Olive Oil 1 Clove Garlic peeled 1 Pinch Sea Salt 1 Pinch Freshly Ground Black Pepper to taste 3-4 Tablespoons Water 6 Cups Mixed Baby Greens 6 Ounces Roasted Turkey Breast sliced 1/2 Small Red Onion thinly sliced 1 Whole Pickling Cucumber thinly sliced 10 Whole Green Olives pitted and chopped Instructions MAKE THE AVOCADO CREAM: Place the avocado, lemon juice, olive oil, garlic, salt, and black pepper in a food processor and process until very smooth, 1–2 minutes. Slowly add the water and continue processing until the dressing is thick and creamy. ASSEMBLE THE SALAD: Divide the greens between two serving plates. Top with the sliced turkey, red onion, cucumber, and green olives. Drizzle over the avocado dressing and serve. Stored separately, the turkey salad and dressing will keep for 3 days in the refrigerator. Cuisine: International Course: Entrée Skill Level: Easy name="printarea" id="printarea" src="" style="display: none;"> The post Roast Turkey Breast and Avocado Cream on a Bed of Greens appeared first on The Blood Sugar Solution. [...]