The Blood Sugar Solution Cookbook (37 page)

Almond meal can be substituted for gluten-containing flours. This is a low-glycemic, high-protein bread with a sweet-sour taste from the cherries and chocolate. Coconut sugar, crystallized coconut sap, is gluten-free and has a lower glycemic load than cane sugar. You can buy roasted pecans, but if you roast at home you can control the heat in order to prevent oxidization of healthy fats and rancidity; heat pecans in toaster oven at 275°F for 3–5 minutes or until fragrant and slightly brown.

1.
Preheat the oven to 325°F. Grease a 9-inch loaf pan and line it with parchment paper. Set aside.

2.
Add all of the dry ingredients to the bowl of an electric stand mixer. Turn to low speed to combine everything evenly.

3.
In a separate large bowl mix the eggs, coconut butter, and zucchini.

4.
Add the wet ingredients to the dry ingredients and turn the mixer to medium speed. Mix for 2–3 minutes, then lift the paddle attachment and scrape down the sides of the work bowl to ensure there are no trapped patches of dry ingredients. Engage the paddle and turn the mixer on low to fold everything together for 10–15 seconds.

5.
Spread the batter into the baking pan. Bake until a toothpick comes out clean when inserted into the center of the bread, 35–40 minutes. Cool for 10 minutes in the pan, then transfer to a wire rack and let it fully cool. Cut into 12 slices. The bread can be stored in the freezer for up to 3 months.

Nutritional analysis per serving (1 slice):
calories 234, fat 19 g, saturated fat 3 g, cholesterol 27 mg, fiber 3.5 g, protein 6 g, carbohydrate 13 g, sodium 177 mg

The Contributors:

Alison L.:
Blissful Butternut Bisque, Dark Chocolate Almond-Butter Bark, Grapefruit and Avocado Salad with Dijon Lime Vinaigrette, Green Goddess Broccoli and Arugula Soup, Pesce al Cartoccio (Fish Baked in Parchment Paper)

Alyssa G.:
Garden Omelet

Arti Rajvanshi:
Quinoa-Bean-Vegetable Cutlets with Bean Sprouts and Cilantro Chutney

Audrey M.:
Seasoned Kale

Auralee B.:
Learn to Love Brussels Sprouts

BJ R.:
End-of-the-Garden Zucchini Meal

Bonnie C.:
Eggwich

Brandy A.:
Brandy’s Healthy Turkey–Pinto Bean Chili

Bridget T.:
Asian Prawn Paella

Caroline Fortin:
Almond-Crusted Salmon with Lentil Salad

Cathy O.:
Soba Noodle Salad with Bok Choy

Cathy Sandfort:
Roasted Apple and Sweet Potato Medley

Charla R.:
Asian Lettuce Boats, Curried Winter Squash Soup

Christine B.:
Make-Ahead Super Warm and Filling Breakfast

Cindy L.:
Blue Cheese Cowboy Burger

Connie Eilers
: Slow Cooker Vegetarian Chili

Danielle M.:
Spiced Turkey Salad

Deana T.:
Herbed Tomato Spread

Deborah C.:
Quinoa with Citrus Vinaigrette

Diane E.:
Guaco Tacos

Donna J.:
Beef and Bean Tacos

Donna K.:
Frozen Fun Pops, Pink Pom Pom

Elaine C.:
Strawberry Ice Cream

Elisa H.:
Berry Blast Chia Porridge with Hemp Milk

Ellen G.:
Kale and Brussels Sprout Salad

Esme Greer:
Gingered Chicken with Cashews, Carrots, Raisins, and Scallions

Esther Ordenes:
Chile Verde Chicken

Esther W.:
Grilled Mixed Vegetables

Evelyn R.:
Spaghetti Squash Pad Thai

Experience Life:
Crispy Kale Chips with Sea Salt

Gavin C.:
Healthiest Breakfast in the World

Helena G.:
Chocolate Chia Seed Pudding, Deluxe Guacamole, Guilt-Free Chocolate Mousse

Helena L.:
Chocolate Nut Cake, Popeye the Sailor Energy Boost

Helmut Beierbeck:
Chinese Fried Quinoa

Holly M.:
Beef and Cabbage Casserole

Ilona E.:
Asian Quinoa Salad

Jamie P.:
Five Taste Senses in One Perfect Bite

Jane Campbell:
Dandelion Dip

Janine S.:
Spicy Salmon Salad

Janis S.:
Roasted Veggie and Chicken Chopped Salad

Jayme Goffin:
Spicy Sage Turkey Sausage

Jean R.:
Sautéed Spinach and Tomatoes over Roasted Spaghetti Squash

Jeanne R.:
Black Bean Tofu Salad

Jeni C.:
Addictive Creamy Garlic Dressing

Jennifer B.:
Texas-Style Turkey Chili

Jennifer J.:
Dark Chocolate Silk Pudding

Jessica Mishra:
Healing Chicken Soup, Kale with Carrots and Arame

Judy R.:
Almond-Crusted Chicken Breasts, Baked Salmon Cakes

Julie D.:
Roasted Veggies to Make Your Liver Happy

Julie G.:
Latin Black Bean Burgers

Karen Heringer:
Chocolate Zucchini Bread

Karen S.:
Karen’s Southwest Black Bean Soup, Raw Chocolate Protein Shake, Spicy Black Bean Burgers

Kim T.:
Chickpea and Kale Salad

Kimberly B.:
Green Egg Skillet Bake, Roasted Chicken and Egg White Cup

Kristen M.:
Kristen’s Kale Waldorf

Kristy M.:
Nutty Salmon Salad

Lara Zakaria:
Wild Rice and Salmon with Collards

Laurie B.:
Shirataki Noodles with Kale and Chickpeas

Leslie Keegan
: Raspberry Banana Cream Pie Smoothie

Lidia L.:
Green Chia Porridge

Linda Arndt:
Chicken Salvatore

Linda M.:
Chunky Avocado Tacos

Linda V.:
Lemony Greek Pan-Roasted Chickpeas

Lisa B.:
Double Peanut Butter Chocolate Cups

Lisa Beach:
Coconut-Flour Flatbread Sandwich, Lisa’s Lemon Vanilla Cupcakes

Lisa C.:
Salmon Party Pâté

Lisa H.:
Broccoli Scramble

Lisa M.:
Lisa’s Famous Guacamole

Lon W.:
Summer Salad

Lorraine C.:
Blueberry Muffins

Maggie S.:
Weekday Veggie Scramble

Margaret F.:
Bean Salad

Marilyn C.:
Curried Cream of Cauliflower Soup

Marsha B.:
Curried Spinach with Chickpeas and Coconut Milk

Mary T.:
Sweet Potato Burgers

Maureen W.:
Kickin’ Kale Salad

Michael S.:
Mighty “Meaty” Meatless Stew

Michele R.:
Creamy Asparagus Soup

Michele R.:
Roasted Red Pepper and Cannellini Bean Soup

Mona S.:
Spiced Ground Turkey Wrap with Watercress and Avocado

Murthy S.:
Bean Soup

Nathalie Fraise:
Cashew Cheese

Noreen A.:
Southwestern Chicken and Vegetable Soup

Pam B.:
Pam’s Delicious and Healthy Vegetable Stir-Fry

Pam S.:
Strawberry Spinach Salad

Phyllis T.:
Shrimp Salsa

Rebecca F.:
Edamame Bean Salad, Ginger Edamame Salad

Rivkah B.:
Vegan Lasagna

Ruth Rosenberg
: Mom’s Poached Fish in Velvety Tomato Sauce

Sally C.:
Vegetable Chili with Smoked Spices

Sam S.:
Roasted Cauliflower

Sandra R.:
Mexican Lasagna

Sara S.:
Hearty Greens with Ginger and Sugar Snap Peas over Soba

Sheila C.:
Tuscan Zucchini Soup

Sheila Ternovacz:
Mexican Shrimp “Ceviche”

Shelly J.:
Spicy Triple Green Sauté

Sheri Dixon
: Sadie’s White Bean and Shrimp Soup

Sheri M.:
Hearty Lentil Soup

Sona N.:
Asian Coleslaw

Sorina B.:
Red Cabbage Salad

Susan Sahlgren
: Hearty Kale Vegetable Stew

Sylvia Alakusheva:
Quinoa and Avocado Salad

Tiffany L.:
Matcha Green Energizer

Todd S.:
Cauliflower Mashed Pseudo-Potatoes

Tracy B.:
Guilt-Free Cauliflower Pizza Bites

Tracy K.:
Cilantro, Edamame, and Pine Nut Salad

Tracy Keibler:
Spicy Chicken Stir-Fry

Tracy S.:
Slow-Baked Salmon

Valerie M.:
Special Beans and Greens