Low Carb Bread
Wheat Bread has become the go to provision throughout the world as populations have needed a staple food source to feed the masses.
With a diabetic in the family we needed an alternative to both the wheat grain and the heavy carbohydrate it supplied, so we found alternatives.
Well what else would you dunk in your boiled egg?
Cheese & Herb Scones
Cheese & Herb SconesMakes 8Good For: LunchIngredients 2 cups (200 g) ground almonds 1 table spoon psyllium husk 1 teaspoon ground flaxseed ½ cup (125 g) cheddar cheese, grated 1 stick (110 g) salted butter melted 2 large eggs whisked ½ cup (50mls) heavy cream...
Almond Loaf with Chia Seeds
Almond Bread with Chia SeedsI make this on a regular basis, it is great for packed lunches and will toast and brown beautifully - perfect for soldiers and dunking into runny eggs.Makes 10 slicesGood For: TeatimeIngredients 150 g ground almonds 100 g cream cheese 1...
Sarah’s Oatcakes
Sarah's OatcakesI remember as a child growing up in Staffordshire oatcakes were always part of our diet, they were sold from tiny shops that would open up at around 5 in the morning to make these delicious little fat breads, by 10am they shut up shop having sold out....
Exposing The Myths. The Healthy Diabetic
The 21st century has seen an unprecedented worldwide spike in Type 2 Diabetes, and with so many conflicting guidelines of what to eat and what not to eat there is a veritable minefield of misinformation.
Written in an uncomplicated style
THE HEALTHY DIABETIC is honest, informative and engaging. The book offers the reader an insight into confusing terminology and sheds light on how and why our Western diets went horribly wrong.
A certified Nutrition and Weight Management Coach, sports nutrition coach and food writer Sarah Harbour brings her own unique way of cooking for a family member with diabetes.
With over 100 mouth-watering recipes all tried and tested on her guinea-pig husband, the book also includes a two week meal plan along with the all important nutritional information designed to minimise blood glucose and maximize taste.
