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‘Foody Friday’: 8 Week Blood Sugar Diet Recipe Review

I’m pleased to confirm that in my continued attempt to ‘reverse my diabetes’, I’ve now hit ‘Pre-Diabetes’ status, having reduced my diabetes blood readings from 60 when first diagnosed in March 2016 down to 45 in July and hopefully continuing to decrease.

I put my success down to the principles detailed in Michael Mosley’s book The 8-Week Blood Sugar Diet and I’ll post more about this soon. In the meantime, here is a review of one of the great recipes in this book that I make and eat regularly. It’s really tasty and very low carbohydrate which is good for my diabetes. My husband loves it too so it doesn’t feel like a special ‘diet’ meal but is pretty healthy.

I love the addition of the pomegranate seeds which just add a bit of zing and pomegranates are now recognised for their fabulous health benefits!

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Aubergine with lamb and pomegranate:

(serves 2 – approx. 490 calories per serving)

Ingredients:

  • 2 aubergines, halved lengthways
  • 1 tbsp. olive oil
  • 1 onion finely chopped
  • 1/2 teaspoon (tsp) ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp ground cinnamon
  • 200 g lean minced lamb
  • 1 tablespoon pine nuts
  • 1 tablespoon tomato puree
  • 2 tablespoons pomegranate seeds
  • Handful of flat-leaf parsley, chopped

I’ve detailed the ingredients as per the book recipe, however, I prefer extra spices and so add slightly more of each (probably 3/4 to 1 teaspoon) so you may want to adjust to suit your taste. Also, if I haven’t had any pine nuts in the cupboard, I’ve added walnuts, almonds or hazelnuts instead but I chop them to a crumb in my blender first..

Method:

  • Pre-heat oven to 220 degree C/Gas mark 7
  • Place aubergines in a roasting dish skin side down. Lightly smear with some of the olive oil and season with a pinch of salt and plenty of black pepper. Bake in oven for 20 minutes.
  • Meanwhile… heat remaining olive oil in a fry pan, add the onion & spices and cook over a medium heat for approx. 5 minutes until the onions are soft and browning.
  • Add the meat, pine nuts (or alternative) and tomato puree and cook for further 8 minutes or so. Just before the end of cooking add the pomegranate seeds (I use fresh from Aldi..yummy!).
  • Remove the aubergine from the oven and divide the lamb mixture evenly between each half. Return to the oven for a further 10 minutes.
  • Serve topped with fresh parsley leaves..(or not if you can’t be bothered!)

I sometimes add a bit of crumbled feta cheese over the top.

This recipe is one of my favourites from Michael Mosley’s book. Try it and let me know what you think..

 

 

 

 

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26 Comments

  1. kettleboing
    November 26, 2016 / 9:11 pm

    Congrats on your sugar busting success and long may it continue.

    Been doing well myself on this diet.

    now for something random – stay well clear of artificial sweeteners. They spike your appetite. You’ll crave food 30 min after you put that gum in your mouth. Today’s low cal day tanked I’m afraid.

    • November 26, 2016 / 10:44 pm

      Thanks so much – I’m really pleased with the way it’s going. I’ve pretty well knocked sugar/artificial sweeteners on the head.. Fortunately I never really liked the ‘low cal’ drinks and have managed to cut sugar out of tea and stick to that or fresh lemon in water most of the time. Sorry you tanked today but hey – tomorrows a new day…. Good luck for tomorrow! x

  2. October 11, 2016 / 3:16 am

    Fabulous recipe Wendy!! Sounds so delicious and great photograph!! The day which I open my restaurant you will be cutting the inaugural ribbon!!

    • October 11, 2016 / 11:05 am

      Wow – I’d be VERY honoured!!! AND – I am humbled by your good feedback on this as you inspire me so much with your food and your photographs Sumith!! I can’t wait to cut that ribbon! xx

      • October 11, 2016 / 2:20 pm

        Haha will do one day Wendy!! Days are not too far now!!

        • October 11, 2016 / 2:43 pm

          I truly hope it’s very soon – you deserve success! x

  3. October 1, 2016 / 6:18 am

    Nice… i am vegeterian so i will omitt the meat etc…look nice will try

    • October 1, 2016 / 6:21 am

      It’s tasty and someone else suggested replacing the meat with wild rice instead.. Let me know what you think once you’ve tried it.. x

  4. September 30, 2016 / 9:51 pm

    Congratulations Wendy on lowering your diabetes and this recipe looks awesome!

    • October 1, 2016 / 5:45 am

      Thanks Tay – I’m really pleased about the improvement which means I can continue to steer clear of the medication – phew! I’m glad you like the look of the recipe – it’s one of my current favourites. x

  5. September 30, 2016 / 8:20 pm

    Yumm! That food looks amazing! Have you read “Why We Get Fat” by Gary Taubes? It’s not a diabetes book per say but the stuff he covers in it is mind blowing. After reading that book I have totally changed the way I eat and am proud to say have lost 15 pounds! Definitely check it out if you haven’t read it.

    • September 30, 2016 / 8:28 pm

      Thanks Zoey – no I’ve not read it but definitely will! I’m following the low carb route at the moment which is really working but love to see what others have to say. I grew up in the 70’s & 80’s where we were told to cut out fats and eat high carb, which they are now discovering was completely wrong and the reason why obesity has massively increased! Thanks for the tip.. it’s on my list! x

      • September 30, 2016 / 8:30 pm

        Why We Get Fat is low carb also but just the way he presents the information is so clear. It’s a great book. If you do read it let me know what you think of it 🙂

        • September 30, 2016 / 8:31 pm

          Brilliant! thanks Zoey and I’ll let you know.. Much appreciated x

  6. September 30, 2016 / 6:37 pm

    What an accomplishment! Although I don’t eat lamb, I decided to substitute it with wild rice and pine nuts. The recipe looked too good to pass up. Love the photos!

    • September 30, 2016 / 7:40 pm

      That sounds like a great substitute – let me know what you think when you’ve tried it. Thanks for commenting on the photo’s – I’m in the very early stages of learning so am chuffed to receive a comment about the pics.. Much appreciated! x

      • September 30, 2016 / 8:29 pm

        They turned out awesome!

        • October 5, 2016 / 10:40 pm

          Thanks Ellie and sorry for the delayed response – I’ve just found your comment in my ‘spam’.. I really appreciate your comment and glad you think they look ok! much appreciated and hope you’re having a great week so far! x

  7. PaperPuff
    September 30, 2016 / 4:08 pm

    Well done! Recipe sounds delish too.

    • September 30, 2016 / 6:26 pm

      Thanks Paperpuff – I really do recommend anyone who likes lamb and Moroccan style flavours to give this a try! Thanks for commenting which is much appreciated! x

    • September 30, 2016 / 6:39 pm

      Thanks Ms A – I’m definitely on the right track and can recommend this recipe – it’s really tasty for anyone to try.. Have a brilliant weekend x

  8. September 30, 2016 / 11:15 am

    LOL I have literally spent over half an hour trying to comment on your lemon basil chicken recipe! For some reason it will not let me so here I am to saw….YUM! ❤️

    • September 30, 2016 / 6:42 pm

      Oh gosh – I’m sorry – I’m not sure why that’s happening… The mysteries of wordpress! Both those dishes are really tasty – the lemon is a lovely ‘summer’ dish and the pomegranate lamb just feels ‘autumnal’ and I can honestly say I love them both! I’m delighted you like the look of them too and thanks so much for your comments – and for persevering too.. Have a brilliant weekend! x

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