Beeting Heart Quinoa Salad; Vegan; Meatless Monday

When I was browsing my local newspaper the other day, I came across this salad recipe that had roasted beets cut into heart-shapes! I just fell in love with the look of it! I cook beets regularly in the form of stir-fry, salad, sauté etc. I have never roasted them! I roasted them this time and I wondered to myself: why didn't I ever think of roasting them before??? I like the roasted beets. The original salad recipe was using salad greens as the base. I didn't have salad greens handy and wanted to make something more filling and nutritious, hence decided to make it a quinoa-beet salad. I also tried this dressing which was so unlike any dressing I have made until now. I was fearful at the beginning, but in the end it was totally worthwhile! The original recipe calls for shallots to be sautéed and then ground with grape seed  oil, champagne vinegar & mustard .  I didn't have some of those ingredients, so I modified the recipe by substituting shallots with white onion and champagne vinegar with red wine vinegar. Instead of grapeseed oil, I used extra virgin olive oil. I also added 1 green chilli while blending to give the dressing a spicy kick! This dressing has a nice creaminess to it without the calories!

You can also serve this salad on a bed of baby greens.Do try this salad if you guys get a chance. I am sure you will like it!

Servings: 4-6

Prep time: 15-20 minsCook time: 15-20 minsTotal time: 30-40 mins

Ingredients :

For the quinoa salad:

Quinoa: 1 cup, uncooked
Water: 2 cups
Salt: a pinch
Cucumber: 1, medium-sized
Cherry tomatoes: 10, sliced into halves,
Walnuts: 1/4 cup, toasted
Scallions: 1, chopped fine.

For the beets:
Beets: 3 medium-sized one
Olive oil: 1 tbsp
Salt: to sprinkle lightly

For the Marinade:

Olive oil: 1 tbsp+ 1/4 cup
White Onion: 1, medium ( around 1 cup, chopped)
Red wine vinegar: 3 tbsp
Dijon mustard: 1 tbsp
Green chilli: 1
Sugar: 1 1/2 tsp
Salt: 1/4 tsp

Method:

Preheat the oven to 375 deg F.
Peel and slice the beets and arrange them on a greased baking sheet in a single layer. Drizzle olive oil and salt on the slices. Keep the tray on the middle rack of the oven and bake for 30-40 mins or until the beets are tender.

Let the beets cool down. Once they are cool enough to handle, using a heart- shaped cookie cutter, cut the beets into heart-shaped. Keep it aside. Chop the remaining scraps of beets and keep aside.

While the beets are cooking, make the quinoa.
Bring 2 cups water to a boil in a saucepan. Add 1/2 tsp salt and 1 cup washed quinoa. Reduce the flame to low, cover the saucepan and let it cook for 15mins. When done all the water should be gone and you should see small curly strands on the quinoa. Fluff it with a fork/ spoon and keep aside to cool.

When the quinoa is cooking, chop the cucumber, scallion and slice the tomatoes. Add the vegetables to a bowl. When the quinoa is cooked & cooled well, add it to be bowl. Keep aside.

For the marinade:

Heat 1 tbsp olive oil in a pan. Sauté chopped onions until transparent. Turn off the flame and let it cool. Grind it with all the ingredients listed under " for the marinade". Keep aside or refrigerate until ready to use.

Assembling the salad:

Add the desired amount of the dressing to the bowl with quinoa and veggies. Mix well. Add the roasted walnut pieces.

Serve  on salad plates. Top with beet hearts!

You can serve this salad on a bed of salad greens.

Enjoy!

Cooking made easy:

You can use the leftover roasted beet scraps in the salad by chopping it and mixing it. You can modify this salad by using ingredients that you have on hand.

Tip for healthy living:

All the ingredients in this salad are healthy and nutrient-rich.
Quinoa is a good source of protein. Beets have multiple benefits.

Food for thought:

Love is a canvas furnished by nature and embroidered by imagination. Voltaire

Please do share your thoughts. Your opinion matters!

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Quinoa-Methi Pulao ( Quinoa-Fenugreek-Rice Pilaf); Meatless Monday

I am big fan of quinoa. I make quinoa-black bean salad, quinoa-avocado salad, quinoa dosa, quinoa idlis, quinoa cutlets. However, unlike many people, I cannot substitute rice with quinoa. I love my rice. You see, I am South-Indian and we South-Indians love our rice! Being  that I am always looking for novel ways to incorporate quinoa into my diet, I experimented making a pilaf using it. I mixed it with rice in the ratio of 1:1. I loved it! Even my picky kids ate without any fuss ( or even realizing), which to me was very encouraging. Since then, I became even more adventurous and made quinoa-methi pulao. This one came  out perfect and my husband almost didn't realize that anything was different.

I think this is a technique that all those who want to incorporate quinoa in their meals should use until they are habituated to quinoa.

Methi pulao is one of my favorite dishes. It is simple and easy to make one-pot meal.

Servings: 3-4

Ingredients :

Basmati rice: 1 cup
Quinoa: 1/2 cup
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup ( optional)
Ghee: 1 tbsp
Coconut oil: 1  tbsp
Clove: 2-3 nos
Cinnamon: 1 inch stick
Bay leaf: 1 medium-sized
Cardamom pods: 2-3
Cashewnut halves: 1 tbsp
Onion: 1 medium, chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 3-4( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Hot Water: 3 cups + 1 cup

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks in 1 cup water with a pinch of salt for 5-10 mins. Squeeze and remove them from water. Keep aside.

Wash the quinoa and keep ready.
Boil the water and keep ready.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.

Add the methi leaves and cook for 3-4 minutes. 

Add the garam masala powder and drained soy chunks. 

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar and bring it to a boil. 

Add quinoa. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a Raita of your choice or by itself.

Enjoy!

I am bringing this delicious dish to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#45! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters

Cooking made easy:

The quinoa can be cooked separately and added to the pulao at the end once the rice has cooked.

Quinoa can be made ahead of time and stored in the refrigerator for 3-4 days.

You can use only garam masala powder or only whole garam masala depending on your preference and availability.

Tip for healthy living:

Fenugreek leaves are highly nutrient-dense . They are especially beneficial for diabetics. Quinoa as we are all aware is a super-food! It is gluten-free and protien-rich. You can read more regarding the benefits of quinoa in the references below:

References:
http://healthnfitnesshops.com/7-health-benefits-of-quinoa.html/
http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html
http://www.bbcgoodfood.com/howto/guide/health-benefits-quinoa

Food for thought:

People are trapped in history and history is trapped in them. James Baldwin

Please do share your thoughts. Your opinion matters!

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Quinoa-Sweet Potato Mini-Cutlets with Cranberry Chutney/Dip; DFT

It's that time of the year when there are holiday parties galore!! Tons of food everywhere: work, home, you name it! No, I am not being a Grinch. I am all for parties. With a little planning and thinking, we can make these festive gatherings healthy. One just has to be smart about it. There are different ways to achieve this: 1. Sneak healthy ingredients to all your menu items.
2. Make 50% of your menu items healthy.
3. Reduce the portion size of all your hors-d'oeuvres.
4.Serve desserts that are not that sugary and are more natural, fruit-based.
5. Provide smaller plates for eating.

Here are some healthy appetizer ideas for your holiday party.Go ahead and celebrate this Holiday Season with Team DFT with some figure fitting, weight watchers and Diabetes Friendly Recipes!

                       Creating Recipes with a Cause! I am a proud DFT blogger. 
                                        To learn about DFT, Read this Link! 
                                        To view more DFT recipes, Click here!

My contribution to this are these very delicious protein-packed mini-cutlets made with the goodness of quinoa and sweet potatoes.They are crunchy when you bite into them and soft on the inside.  They are totally guilt-free. Are you surprised that I am recommending sweet-potatoes for diabetics?? Believe it or not, according to the American Diabetes Association, sweet potatoes are considered a superfood for diabetics! You can read more in the "footnotes" ( tip for healthy living).

Coming back to the quinoa-sweet potato mini-cutlets, they are simple and easy to make. You don't need too many ingredients either. You can make it gluten-free too. I made half the batch gluten-free and the other half not because I ran out of white cornmeal. This dish uses very little oil. You could bake them or pan-fry them. I baked half the batch and pan-fried the other half. Frankly, I prefer the pan-fried version as it crisps and browns better than the baked version.

So, go ahead and give it a try and share your thoughts and opinions. I look forward to them.

Recipe for Cranberry chutney: click here.

Recipe for the Quinoa-Sweet potato Mini-Cutlets

Servings: makes 24 mini-cutletsServing size: 2 per person with 1 tsp chutney

Ingredients:

Quinoa: 1/2 cup, uncooked
Water: 1 cup
Salt: 1/4 tsp + 1/8 tsp ( adjust as per individual taste)
Sweet potato: 1, medium-sized
Water: 4 cups
Onion: 1, small
Ginger-garlic paste: 1 tsp
Green chillies: 1-2 ( adjust as per individual spice level), chopped fine.
Cumin powder ( jeera powder): 1/4 tsp
Coriander powder ( dhania powder): 1/2 tsp
Garam masala powder: 1/8 tsp ( optional).
Cilantro ( coriander leaves): 2 tbsp, chopped
Cornflour: 1 tbsp
White cornmeal ( makke ka atta) / Cream of wheat ( sooji): 1/2 cup, for dipping; may not need all.
Cooking oil : 1-2 tbsp for greasing the skillet/pan.

Method:

Bring 1 cup water to a boil in a saucepan. Add 1/4 tsp salt and 1/2 cup washed quinoa. Reduce the flame to low, cover the saucepan and let it cook for 15mins. When done all the water should be gone and you should see small curly strands on the quinoa. Fluff it with a fork/ spoon and keep aside to cool.

Bring 4 cups water with the washed unpeeled sweet potato  in it to a boil. Reduce the flame and cook for 15 mins or until the sweet potato is tender enough to be mashed. Alternatively, you could steam the sweet potato.

Let the sweet potato cool down completely. Peel it and mash it in a bowl. Add cooked quinoa, cumin powder, coriander powder,garam masala powder,  chopped onion, ginger garlic paste, chopped green chillies , chopped cilantro ,cornflour and mix well. Your dough is ready.

Take the white cornmeal/cream of wheat/ sooji in a plate.

Using wet hands, pinch a lemon-sized dough in your hand and make a ball. Gently press it down to make it into a pattie/cutlet. Do this with all the available dough.

Heat a skillet/frying pan on medium heat. Grease it with 1 tbsp oil.

Roll each cutlet in  cornmeal/cream of wheat/ sooji and place it on the hot skillet.

Reduce flame to low and cook for 7-8 minutes. Flip and cook the other side for 5-7 minutes or until lightly golden. It should be crispy from the outside and soft on the inside.

Alternatively, if you choose to bake, place the cornmeal/ sooji rolled cutlets on a parchment paper-lined baking tray. Bake it at 350 deg F in a preheated oven for 20-25 minutes or until it turns slightly golden.

Flip it once halfway through the baking.

Serve hot with cranberry chutney.

I am bringing these beauties to Throwback Thursday, Fiesta Friday #99 and Saucy Saturday! Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere are co-hosting Angie's Fiesta Friday this week.

Cooking made easy:

You could make the batter and shape the cutlet ahead of time and keep it in the fridge. An hour before the party just roll it and pan-fry or bake it.

Alternatively, you could make it completely the previous day. Just warm it in the oven an hour before the party.

Footnotes ( tip for healthy living):

Again, according to the American Diabetes Association, sweet potatoes are considered a superfood for diabetics! Sweet potatoes have shown stabilization of blood-sugar levels by lowering insulin resistance. The high fiber content in sweet potatoes also helps reduce the " bad" LDL cholesterol in the body. The glycemic index of sweet potatoes is much lower than potatoes. A cup of mashed sweet potato has 58 grams of carbohydrate of which 8.2 gms is fiber. ADA recommends that a diabetic consumes no more than 45-60 grams of carbohydrate per meal. This means that sweet potatoes can be part of the meal, provided the rest of the meal is food free of carbohydrate.

Quinoa is a nutrient- rich superfood that is not only protein-rich, but is so rich in dietary fiber. It has a low glycemic index and helps stabilize the blood-sugar level.

Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

Other DFT contributors  and their links!

http://simplyvegetarian777.com/2015/12/16/spicy-rajma-chaat-in-tomato-baskets-diabetes-friendly-thursdays/

https://shailjatomar.wordpress.com/2015/12/16/black-bean-meatless-meatballs/

http://eatingwelldiary.com/2015/12/16/easy-savory-or-masala-granola-for-diabetes-friendly-thursdays/

http://www.sarikasethgunjal.com/murgh-malai-tikka-dft/

Food for thought:

It's what you learn after you know it all that counts. John

Quinoa-Chickpea Salad; Meatless Monday

Every Saturday, I take my daughter to a STEM program at York college. People come from far for this program. While the kids are in class, the parents attend the "Family Cafe", wherein experiments and other scientific and educational activities are conducted for the parents. Yesterday was the last day for the family cafe and therefore there was a Graduation party. Each of us had to bring one item for the feast. I always bring something healthy as I know there will be plenty of unhealthy food and I like to make sure that there are healthy options for people like me. With this in mind, I offered to bring " quinoa black bean corn salad". But, Saturday morning when I went into my pantry to get the black beans, I found that I didn't have any beans!! I however had a can of Garbanzo beans and decided to make the salad with it. I also didn't add any nuts or cheese to make sure that people with allergies could also enjoy the salad. So, here is the delicious quinoa-chickpea salad that everyone enjoyed!

Servings: 10-12 ( serving size: 1 cup per person)

Ingredients:

Quinoa: 1 cup, uncooked
Garbanzo beans( chickpeas): 1 can ( 10 oz size)
Sweet corn kernels, whole: 1 can ( 8 oz size).
Cucumber: 1 medium, peeled and diced
Onion: 1, medium, chopped.
Green onion/  spring onion: 1-3, chopped thin for garnishing.
Baby Tomatos: 12-15 ( sliced into two).
Bell peppers ( capsicum): 2, chopped ( pick any colors)
Apple: 1, peeled, cored and diced.
Black olives: 10, sliced
Craisins: 2 tbsp
Cilantro  : 1/4 cup, chopped
Olive oil: 3 tbsp
Lemon juice: 1 lemon
Lime juice: 1/2 lime
Salt: 1/2 + 1/2 tsp
Pepper: 1/2 tsp 

Feta Cheese: 2 tbsp ( optional), do not use if vegan. 

Water: 2 cups

Method:

Bring 2 cups water to a boil in a saucepan. Add 1/2 tsp salt and 1 cup washed quinoa. Reduce the flame to low, cover the saucepan and let it cook for 15mins. When done all the water should be gone and you should see small curly strands on the quinoa. Fluff it with a fork/ spoon and keep aside to cool.

Wash the garbanzo beans and corn kernels and drain completely. Keep aside.

In a salad bowl, add the diced cucumber, bell peppers, onion, sliced tomatoes, cooled quinoa, drained chickpeas, corn kernels, craisins, olives, cilantro, olive oil, lemon & lime juice, salt and pepper and mix well. 

Garnish with spring onions.

Refrigerate and serve chilled.

Enjoy! I am bringing this to Throwback Thursday, Fiesta Friday and Saucy Saturdays.
Two brand-new co-hosts, Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked are hosting the Fiesta!

Cooking made easy:

You can use any beans that you have on hand instead of garbanzo beans.
The same goes for other ingredients: use what is available in your kitchen/pantry. Don't sweat if you don't have an ingredient. It doesn't make a big difference when it is a salad that you are making, unless of course it is something like the key ingredient like quinoa!! Then your salad will taste slightly different, but I promise you, it will still be delicious!

Tip for healthy living:

Incorporate as many colors into your food as possible. Studies have shown that this ensures that you get the daily dose of all your essential vitamins and minerals. The color of the fruit/vegetable is usually inductive of the nutrient that they are rich in. For example, green leafy vegetables are known to be a great source of calcium, iron and folic acid. Orange fruits and vegetables are rich in beta carotene. Purple vegetables are rich in phytonutrients.

Food for thought:

A champion is a dreamer who refused to give up! Unknown

Tricolor Quinoa Masala Dosa ( quinoa crepe with stuffing and chutney); Independence Day Special DFT.

Once an Indian, always an Indian. You can take away an Indian away from India, but you cannot take India away from him! No matter where you live on this earth, an Indian will always be an Indian at heart. So says "Me". There are always exceptions to every rule. I am just voicing my opinion.India has changed tremendously in the last decade or so, not everything for the better. I am however proud to be an Indian. I remember India the way it was when I was living there. My India.Every time I hear the Indian national anthem, I still get goosebumps! On 15th August, India is celebrating it's 69th Independence Day. India was ruled by the British for almost 200 years!! Before that there were other invaders who ruled over India. But since 1947, India has been free!!

The Indian flag is tricolor. It is made up of three horizontal bands of equal colors: saffron, white and green with a navy blue wheel with 24 spokes  in the center of the middle band.Saffron stands for valor,courage and sacrifice of the Indian people. White stands for truth, peace and purity. Green stands for prosperity, vibrance and life. The wheel which is based on the Ashoka Chakra represents righteousness, progress and perpetuity.It represents motion. The 24 spokes of the wheel represent the 24 hours of the day. To celebrate this occasion, team DFT has put together some very nice diabetes friendly recipes.

Let us celebrate the Independence of India, with some DFT recipes, cheering for the colors of the flag!

Creating Recipes with a Cause!

I am a proud DFT blogger. 

To learn about DFT, read this link. 

To view more DFT recipes, Click here!

I am bringing in the all time Indian favorite dosa: masala dosa, but with a healthy twist that makes the regular carbohydrate rich masala dosa healthier for diabetics. Masala dosa is nothing but a crispy thin crepe that is stuffed with spicy seasoned potatoes and chutney and therefore is heavy on carbohydrates.   You can find the recipe for the regular masala dosa here. I have altered the dosa batter by using a greater proportion of lentils in it and swapped 50% of the rice with quinoa, which is not only a great source of protein but is also a superfood! I have also used 4 different varieties of lentils which increases the nutritional value of the dosa. The usual filling ( masala) for this dosa is made with spicy sautéed potatoes. We all know that potatoes are very starchy. I have swapped the potatoes with sautéed carrots!  I have used cilantro chutney instead of the traditional coconut chutney with ginger. I have instead served the coconut chutneys on the side. This is a pretty easy to make, healthy and delicious dosa. Do give it a try. I am bringing this to Angie and all my friends at Fiesta Friday!

Servings: 6-8 ( serving size 1 masala dosa per person)

Ingredients:

For the Dosa (Crepe):

Quinoa: 1/2 cup
Urad dal ( split matpe beans): 1/4 cup
Chana dal ( split chick peas): 1/4 cup
Moong dal ( split mung beans):1/4 cup
Massoor dal ( split orange lentil) : 1/4 cup
Rice: 1/2 cup
Methi ( fenugreek) seeds: 1 tsp
Water: 1 cup, to grind the batter.
Salt: to taste
Oil: 1/2 tsp per dosa for greasing the griddle.

For  the Carrot Bhaji ( stuffing):

Carrots: 2 medium sized, diced
Coconut oil: 1 tsp ( any cooking oil can be used)
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Onion: 1 small,  chopped fine
Green chilli: 1 medium sized, slit
Cilantro: 1 tsp, chopped for garnish
Salt : to taste

For the Cilantro Chutney: click here for the recipe.

Method:

The Dosa (Crepe):

Soak the lentils, rice, quinoa and methi seeds together in water for 4-5 hours or overnight.

Grind all the ingredients  that were soaked to a batter with fine consistency using minimal water .The batter should not be runny. Let it ferment for 4-6 hours or overnight.

Next morning just before making the dosa, add salt to taste. Mix well.

The stuffing ( bhaji):

Heat oil in a sauté pan. Add mustard seeds. 

Once the mustard seeds splutter, add curry leaves, chopped onion and slit green chilli. Sauté until how onions turn transparent. 

Add the chopped carrots and salt. Cover and cook until the carrots are tender, stirring in between. 

Turn off the flame. Garnish with cilantro leaves and keep aside.

The Cilantro Coconut Chutney: recipe here.

Putting it all together:

Heat the griddle until hot on medium-high flame. 

Sprinkle a little water on the griddle. Add 1/2 cup dosa batter to the center of the griddle and spread it thin in concentric circles from inside to outside of the griddle.

Spread a little oil to the edges of the dosa to make it crisp. 

Cook the dosa until the underside begins to turn golden in color. 

Place a tablespoonful of carrot bhaji in the center 1/3 of the dosa.

Smear cilantro chutney to the outer 1/3 of the dosa.

Serve immediately with tricolor chutney comprising of garlic chutney, coconut-ginger chutney and cilantro-coconut chutney and sambhar if you wish!

A complete nutritious balanced meal is ready!

Enjoy!!

Cooking made easy:

Masala dosa is always cooked only from one side. It is essential that the flame is maintained high so that the dosa can be crisp.The stuffing can pretty much be of anything. Even though the traditional stuffing comprises of potatoes, you could make it with mushrooms, paneer or mixed vegetables!

Footnotes( tip for healthy living):

All the dals ( lentils) are a great source of proteins and essential amino acids in vegetarians. They are also low in calories. Here are some more specific benefits.Moong dal ( split mung beans) are a great source of potassium as iron. Masoor dal ( split orange lentil) is supposed to improve blood circulation. Urad dal ( split matpe bean) is one of the richest sources of proteins and vitamin B.

Quinoa is a superfood having several health benefits. Quinoa is one of the most-protein rich food that a vegetarian can eat. It has twice as much fiber as most other grains.Quinoa is rich in vitamin B12, manganese, magnesium and contains a large quantity of iron and lysine.

Disclaimer:I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.

Other Independence Day Dishes from Team DFT!

1.1.Sarik's Paneer Tikka

http://www.sarikasethgunjal.com/paneer-tikka-diabetes-friendly-thurday/


2.Swati's Tricolor Dhokla

http://www.letscookhealthytonight.com/tri-color-oats-dhokhla/

3. Prachi's skinny Shahi Paneer

http://divinespicebox.com/2015/08/12/skinny-shahi-paneer/

4. Vidhya's Tricolor Wheat Dosa

http://www.vidhyashomecooking.com/2015/08/12/tri-color-wheat-dosa-dft/

5. Apsara's Tricolor Paniyaram



http://eatin

gwelldiary.com/2015/08/12/tricolor-paniyaram-savory-pops-independence-day-special-diabetes-friendly-thursdays/

6. Chahat 's Tricolor Pasta Salad

http://gorgeandserve.com/2015/08/12/tri-colour-pasta-salad/

7. Paro's Spicy Cauliflower rice.

https://crackleandtemper.wordpress.com/2015/08/12/spicy-cauliflower-rice-paleo-diabetic-friendly-thursdays/

8.Sonal's Vegetable Cocktail Cutlet.

https://simplyvegetarian777.wordpress.com/2015/08/12/vegetable-cocktail-cutlets-diabetes-friendly-thursdays/

Food for thought:

Impossible is a word to be found only in the dictionary of fools. Napoleon Bonaparte