Sweet, savory and diabetes-friendly recipes to enjoy this fall
Source: American Diabetes Association
The autumn harvest brings a colorful bounty that includes apples, winter squash and, of course, pumpkins. You’ll find many choices in the grocery store. Here are a couple recipes that take advantage of seasonal fruits and vegetables.
Sweet Potato Kale Hash
Ingredients:
2 tsp. olive oil
2 small sweet potatoes, diced
1 small red onion, diced
2 tsp. chili powder
½ tsp. ground cumin
½ tsp. garlic powder
¼ tsp. black pepper
½ pint cherry tomatoes, halved
1 lb. kale, destemmed and chopped into bite-size pieces
¼ cup cotija or feta cheese, crumbled
Directions:
1. Heat the oil in a large skillet over medium heat.
2. Add sweet potatoes, onion, chili powder, cumin, garlic powder and pepper to the skillet. Cook, stirring occasionally, until sweet potatoes are fork tender, 10-15 minutes.
3. Add kale to the skillet and stir until wilted, 3-4 minutes.
4. Remove skillet from heat and fold in the cherry tomatoes. Divide between serving plates and garnish with cheese.
Baked Cinnamon-Stuffed Apples
Ingredients:
4 large apples (McIntosh or Golden Delicious), cored
½ lemon, juiced
6 tbsp. low-calorie brown sugar substitute
¼ cup oatmeal
1 tsp. ground cinnamon
2 tbsp. margarine (trans-fat-free)
¼ cup pecans, finely chopped
Directions:
1. Preheat oven to 425 degrees.
2. Drizzle lemon juice over apples.
3. In a small bowl, mix together remaining ingredients. Stuff each apple with approximately ¼ cup of the oat mixture.
4. Place stuffed apples in an oven-safe baking dish and bake for 25-30 minutes.
