Chop Suey With Tuna Recipe
2 stalks celery, cut small
1/2 onion, chopped fine
3/16 tsp pepper
2 tbsp soy sauce
2 cup water +
2 tbsp water
3/4 cup rice
3/4 cup tuna
Cook celery and onion in 2 tb water over low heat, covered. When
tender, remove from heat, add rice, 2 c water, and seasonings. Bring
to a boil. Turn heat to low and cook covered, until rice is tender
and liquid absorbed (about 1/2 hour). Add tuna. Mix and remove from
heat. Set aside, covered, for a few minutes before serving. Food
Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE
Souce: Recipes for Diabetics by Billie Little with Penny L. Thorup
Brought to you and yours via Nancy O'Brion and her Meal-Master
The cookbook doesn't have the nutritional values as it 22 years old.
Only the calories: 145 per serving
to Low Carb Recipes
Food Tips of the Week
In planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
The argument against low carbohydrate diets
Its extremely popular, but it is really safe for you?
Moreover, it has been proposed that the kidneys can come under too much strain and that the consequential change in acid levels in the blood causes bone damage, but some of the medical studies testing the theory have found no evidence of deterioration of the kidneys or loss of bone.
Whilst there is anecdotal evidence that suggests that reduced carb diets can help eliminate fat, some of this anecdotal evidence has caused controversy between nutrition gurus, and their relative safety has been the cause of great debate
Superfoods rich in flavonoids
(inlcudes garlic, fennel, kidney bean & peppermint)
The nutrients known as flavonoids which exist in these natural foods are believed to have properties as anti-carcinogens.
Nutritionalists looking into the medical effects of flavonoids think they may well have most other health giving capabilities, including anti-dermatitis and antiplatelet properties.
The majority of these are also low in calories, so should be included in every diet.
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