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Help..Getting bored with veg and dairy
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<blockquote data-quote="Glink" data-source="post: 1516620" data-attributes="member: 254742"><p>Here;s the recipe from that link. I don't follow it 100% but it's a good base for variations, and I was shocked at how delicious it was. Pecans can be pricey so I've tried it with walnuts too, which are okay, and without nuts. This is one of those LC recipes I can serve to "regular diet" people and they love and don't even realise is cauliflower rather than a grain. </p><p></p><p>Grain-Free Sage and Pecan Stuffing</p><p></p><p><img src="http://www.insonnetskitchen.com/wp-content/uploads/2013/11/Stuffing9.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><a href="http://www.insonnetskitchen.com/easyrecipe-print/4216-0/" target="_blank">Print</a></p><p>Prep time</p><p>10 mins</p><p>Cook time</p><p>20 mins</p><p>Total time</p><p>30 mins</p><p></p><p>Author: Sonnet</p><p>Recipe type: Side</p><p>Serves: 4</p><p>Ingredients</p><ul> <li data-xf-list-type="ul">1 cup pecans</li> <li data-xf-list-type="ul">1 tablespoon coconut oil</li> <li data-xf-list-type="ul">1 medium yellow onion, chopped</li> <li data-xf-list-type="ul">2 cloves garlic, minced</li> <li data-xf-list-type="ul">3 stalks celery, diced</li> <li data-xf-list-type="ul">4 cups <a href="http://www.insonnetskitchen.com/grain-free-cauliflower-rice/" target="_blank">raw cauliflower rice (see tutorial here!)</a></li> <li data-xf-list-type="ul">1 tablespoon fresh sage, chopped</li> <li data-xf-list-type="ul">2 teaspoons fresh thyme, chopped</li> <li data-xf-list-type="ul">½ teaspoon salt</li> <li data-xf-list-type="ul">¼ teaspoon freshly-ground black pepper</li> <li data-xf-list-type="ul">¼ cup chopped fresh Italian parsley</li> </ul><p></p><p>Instructions</p><ol> <li data-xf-list-type="ol">Preheat oven to 250 degrees. Spread pecans on a baking sheet and place in the oven until lightly toasted, about 5 minutes. (Keep a close eye on the pecans to ensure they do not burn.)</li> <li data-xf-list-type="ol">Remove pecans from the oven. Add the pecans to a food processor. Coarsely chop and set aside.</li> <li data-xf-list-type="ol">Heat coconut oil in a large pan over medium heat. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes. </li> <li data-xf-list-type="ol">Add the pecans, cauliflower rice, sage, thyme, salt, and pepper and cook for 7 - 10 minutes, until rice is tender.</li> <li data-xf-list-type="ol">Toss with parsley and serve hot. Add additional salt and pepper, if desired.</li> </ol></blockquote><p></p>
[QUOTE="Glink, post: 1516620, member: 254742"] Here;s the recipe from that link. I don't follow it 100% but it's a good base for variations, and I was shocked at how delicious it was. Pecans can be pricey so I've tried it with walnuts too, which are okay, and without nuts. This is one of those LC recipes I can serve to "regular diet" people and they love and don't even realise is cauliflower rather than a grain. Grain-Free Sage and Pecan Stuffing [IMG]http://www.insonnetskitchen.com/wp-content/uploads/2013/11/Stuffing9.jpg[/IMG] [URL='http://www.insonnetskitchen.com/easyrecipe-print/4216-0/']Print[/URL] Prep time 10 mins Cook time 20 mins Total time 30 mins Author: Sonnet Recipe type: Side Serves: 4 Ingredients [LIST] [*]1 cup pecans [*]1 tablespoon coconut oil [*]1 medium yellow onion, chopped [*]2 cloves garlic, minced [*]3 stalks celery, diced [*]4 cups [URL='http://www.insonnetskitchen.com/grain-free-cauliflower-rice/']raw cauliflower rice (see tutorial here!)[/URL] [*]1 tablespoon fresh sage, chopped [*]2 teaspoons fresh thyme, chopped [*]½ teaspoon salt [*]¼ teaspoon freshly-ground black pepper [*]¼ cup chopped fresh Italian parsley [/LIST] Instructions [LIST=1] [*]Preheat oven to 250 degrees. Spread pecans on a baking sheet and place in the oven until lightly toasted, about 5 minutes. (Keep a close eye on the pecans to ensure they do not burn.) [*]Remove pecans from the oven. Add the pecans to a food processor. Coarsely chop and set aside. [*]Heat coconut oil in a large pan over medium heat. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes. [*]Add the pecans, cauliflower rice, sage, thyme, salt, and pepper and cook for 7 - 10 minutes, until rice is tender. [*]Toss with parsley and serve hot. Add additional salt and pepper, if desired. [/LIST] [/QUOTE]
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