This easy to prepare dinner pairs coleslaw made from heart-healthy avocado with equally heart-healthy salmon. In addition to being rich in omega-3s, salmon is one of the few dietary sources of vitamin D. Danish researchers have found an association between low levels of this sunshine vitamin and an increased risk of death from any cause, including heart and kidney disease, in type 2 diabetics.
Grilled Salmon Kebabs
1 1/2 lbs (750 g) wild salmon fillets, deboned, skinned, cut into chunks
2 zucchinis, sliced 1/2 in (1.25 cm) thick
1 sweet Vidalia onion, cut into chunks
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried sage
16 wooden or bamboo skewers
2 cups (500 mL) shredded green cabbage
2 cups (500 mL) shredded red cabbage
1/2 cup (125 mL) grated carrot
2 green onions, finely chopped
1 ripe avocado, pitted and chopped into chunks
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) grated ginger
To prepare kebabs, place salmon, zucchini, and onion in bowl.
In second bowl, whisk together olive oil, lemon juice, rosemary, and sage. Pour mixture over salmon and vegetables. Toss together and allow to marinate in refrigerator for 10 to 15 minutes.
Meanwhile, place skewers in water and soak for 10 to 15 minutes. Thread salmon, zucchini, and onion pieces onto skewers, using 2 skewers per kebab.
Heat grill to medium-high heat. Place skewers on grill and cook for approximately 10 minutes, turning occasionally.
While kebabs are cooking, prepare coleslaw by placing cabbage, carrot, and onion in large bowl. Toss together. Add avocado, lemon juice, and ginger. Toss again until well combined. The avocado should coat the cabbage, giving the salad a creamy texture.
Serve coleslaw alongside kebabs.
Grilled Salmon Kebabs
Each serving contains: 195 calories; 17 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 2 g fibre); 43 mg sodium
Each serving contains: 116 calories; 2 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 13 g total carbohydrates (4 g sugars, 6 g fibre); 31 mg sodium
source: "Cooking with Diabetes Superfoods", alive #373, November 2013
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.