You At Your Best

10 | YOU AT YOUR BEST | nwAdg.cOm/YOUATYOURBEST nOvEmBER - diABETES | SATURdAY, OcTOBER 27, 2018 Yield: 6 servings IngredIents • 3 cups raw almonds • 1/3 cup quinoa • 2 tablespoons honey • 1 egg white • ¼ teaspoon cayenne pepper • ¼ teaspoon ground ginger • Salt Nutrition facts, per serving: Calories 334 Total fat 24.3g Sodium 34mg Total carbohydrate 22.2g Dietary fiber 6.6g Sugar 7.8g Protein 12g Source: Delish.com The key to healthy holiday feasting, according to Freeman Health System diabetes program coordinator Susan Pittman, is "keep the delicious and avoid the unhealthy." Whether you add these to your own table or bring to a work or family event, these dishes are proof that healthy can be delicious too! Menu Yield: 10 servings IngredIents • 1 cup uncooked quinoa or rice, thoroughly rinsed and drained • 2 cups reduced sodium vegetable stock • 5 large red, yellow or orange bell peppers, halved, seeds and membranes removed • 2 teaspoons extra virgin olive oil • 20 ounces fresh spinach leaves • 3 cloves minced garlic • 1/2 teaspoon dried basil • 1/2 teaspoon kosher salt • 1/4 teaspoon ground black pepper • 1 (14 ounce) can artichoke hearts, drained and chopped • 2 tablespoons finely chopped fresh parsley • 1 cup freshly grated part-skim Mozzarella, provolone or similar melty Italian cheese • 1/2 cup non-fat plain Greek yogurt 1 Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, cover and let sit for 15 additional minutes. 2 Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Arrange the peppers in the dish, cut sides up. 3 Heat the olive oil in a large, deep sauté pan over medium high heat. Add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. 4 To the skillet, add the garlic, basil, salt and pepper. Let cook for 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese and the Greek yogurt. 5 Generously stuff the peppers with the quinoa filling. Lightly coat a sheet of foil large enough to cover the peppers with cooking spray, then cover the dish with foil, spray-side down. Bake for 30 minutes, covered, then remove foil, sprinkle the remaining 1/3 cup cheese over the top and continue baking 5 – 10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted. Serve warm. Nutrition facts, per serving: Calories 191 Total fat 6g Sodium 618mg Total carbohydrate 24.3g Dietary fiber 5.4g Sugar 5.4g Protein 12.5g Source: Wellplated.com The Healthy Party • Appetizers • sweet 'N spicy Nuts melon and Prosciutto skewers • MAin Course • spinach artichoke Quinoa stuffed bell Peppers Hasselback sweet Potatoes • Dessert • Chocolate avocado mousse spinach Artichoke Quinoa stuffed Bell peppers sweet 'n spicy nuts 1 Preheat oven to 300°F and with parchment paper. In together almonds, quinoa, cayenne and ginger. Season salt. 2 Pour mixture onto prepared bake until toasted, 12 to 15 Melon & proscuitto Yield: 12 servings IngredIents • 1 cantaloupe • 12 fresh basil leaves • 8 ounces mozzarella balls • 12 slices prosciutto • Balsamic glaze 1 Halve the cantaloupe, then scoop out and discard seeds. Using a melon baller, scoop out 24 balls. 2 Assemble skewers: Layer cantaloupe, basil, mozzarella, prosciutto and second piece of cantaloupe to make one skewer.

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