Sugar Snap Peas and Sesame Stir-fry

Sesame seeds adds a chief’s professional touch to this simple stir-fry that will have your family begging for seconds.
(serves 4)

1 tablespoon canola oil
1 tablespoon peeled fresh ginger, minced
1 clove garlic, minced
1 pound sugar snap peas, trimmed
1 tablespoon sesame seeds
1 teaspoon toasted sesame oil
1 teaspoon coarse salt

Heat the canola oil in large non-stick skillet or wok over medium-high heat. Add the ginger, garlic, and snap peas, cook, stirring constantly for about 4-5 minutes or until the peas are crisp tender. Add the sesame seeds, sesame oil, and salt; cook for about 30 seconds. Serve hot.

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Great Grandson

Me and my boyfriends great grandson Gabiel

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Myth

MYTH
Eating Healthy Carbs will control blood sugar

Fact; all carbs matters, says Becky Abel, R.N., CDE. Director of the Diabetes Self-management Center for the LHC Group in Lafayette, Louisiana. One of Abel’s patients with high glucose was shocked to learn that her daily tropical fruit smoothies packed 126 grams of carbohydrates-eight carb servings! Sure, it was made with healthful fruit, but good-for-you ingredients don’t negate the carbs. Healthy trail mix, whole grain cereals, and sweet potatoes supply nutrients, but they’re packed with carbs too, and your body is aware of every one. In a curious moment, I weighed some apples and oranges. Most haad 25-30 grams of carbs, equaling, two servings of fruit, not one. Yikes! So I started buying bagged fruits, which are often smaller. Weighing and measuring portions really helps. With practice, you’ll get better at knowing what a serving looks like. The moral of this history; count the carbs-all carbs.

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Bloody Mary Pot Roast

I made this recipe friday, it turn out great, if you slice the roast, and place it in the tomato mixture before serving and let set for an hour. it becomes more tenderized.

Easy
Bloody Mary Pot Roast

Serves 10(4 ounce meat, 2 tablespoons sauce each)
Carbs per serving 2g

1 3-to 3 ½ pound boneless beef chuck pot roast
¾ cup hot-style tomato juice
¼ cup water
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
4 teaspoons cornstarch
1 tablespoon prepare horseradish

1. Trim fat from meat, and place meat in 3 ½ quart slow cooker. Combine tomato juice, the ¼ cup water, Worcestershire sauce, and garlic; pour over meat.
2. Cover and cook on low-heat setting for 10-12 hours or on high setting for 5-6.
3. Reserve cooking liquid. Slice meat, transfer to serving platter, and cover to keep warm.
4. For gravy, place 1 ½ cups of cooking liquid from pot roast into a saucepan. Add 2 tablespoons water and cornstarch, cook and stir over medium heat until thickened, then for 2 minutes more. Stir in horseradish.

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