Shrimp and Snow Peas

This is my variation on a classic Asian entree. I have added fresh oyster mushrooms and red jalapeño for some added zip. This is very quick to prepare, is gluten-free and diabetic friendly and low in fat as well.

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Shrimp and Snow Peas

Yield: 2 generous servings

12 ounces 21-25 tail-on shrimp
9.5 ounces fresh snow peas
3.5 ounces fresh oyster mushrooms
1 red jalapeño pepper
1 tablespoon chopped garlic
1 tablespoon Bragg’s Liquid Amino™*
1 tablespoon sucralose
1 tablespoon cornstarch
1 tablespoon water
2 teaspoons fresh chopped ginger
1 teaspoon sea salt
1 teaspoon canola oil
* you may use soy sauce if you are gluten tolerant.

Peel and devein shrimp leaving the tail on. Julienne the red jalapeno pepper. Chop garlic and
ginger. Heat oil in a wok or large high-walled sauté pan; add shrimp, garlic, ginger, jalapeño, Braggs™, salt, sucralose, mushrooms and snow peas. Stir fry till shrimp changes color and add cornstarch and water slurry to thicken sauce. Serve

© 2011 Aron David Bradley

Skillet Breakfast (With Chicken Sausage)

Whenever I bake a potato, I usually bake a few extra for a quick meal addition. Chicken sausage can be found in most stores and is generally lower in fat than regular sausage (by about 70%). It comes in a variety of flavors. This a quick to prepare and tasty start for your busy day. It is lower in fat, gluten-free and a great diabetic choice meal.

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Skillet Breakfast (With Chicken Sausage)

Yield: 2 generous servings

2 low fat chicken sausages (pictured: Italian style) sliced
1 cold baked potato diced w/ skin on
2 cups fresh spinach
1/2 red bell pepper diced
1/2 medium yellow onion diced
2 cloves garlic finely chopped
Salt and pepper to taste
1/2 teaspoon canola oil

In a cast iron skillet or sauté pan add canola oil and sauté onions, garlic, till they begin to caramelize. Add sausage, potato, peppers and spinach an season with salt and pepper. When spinach is wilted, its done. Shred about 2 teaspoons of Romano cheese on each serving.

© 2011 Aron David Bradley

Colorful Quinoa Salad

The grain Quinoa (pron. Keen-Wa) originated in South America and is actually the seeds of a plant in the spinach family. It is unique as a grain because it has complete protein unlike other grains that need a legume to provide a complete amino acid balance. Quinoa has a wonderful slightly nutty flavor and unique texture and when cooked it creates tiny spirals and looks like a grain from another planet.
This recipe is low in fat, high in protein and is diabetic friendly and gluten-free.
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Colorful Quinoa Salad

Yield: 6 servings
2 cups cooked and cooled quinoa
1 can (15oz) black beans rinsed and drained
1 cup fresh cilantro
1 cup chopped scallions
½ cup golden raisins
¼ cup toasted pumpkin seeds
1 small red pepper diced
1 small red onion diced
1 small Serrano pepper seeded and diced

4 tablespoons seasoned rice wine vinegar
3 tablespoons fresh lime juice
2 tablespoons E.V.O.O.
1 tablespoon honey
¼ teaspoon sea salt

Combine all salad ingredients in a bowl. Mix dressing and add to salad mix. Give it at least
10 minutes to incorporate flavors before serving. Serve chilled.
© 2011 Aron David Bradley