Cook Fresh Live Happy: Simple and Delicious Recipes Made With Love

By Chef Robert Lewis The Happy Diabetic

A collection of easy and delicious diabetic friendly recipes. This cookbook features recipes that turn ordinary farm fresh produce into something extraordinary! Cook Fresh Live Happy celebrates all things fresh! Making simple changes to how you cook will produce diabetic-friendly dishes that explode with flavor. You will love learning how to master the art of roasting vegetables. Cook Fresh,Live Happy teaches you to make foods come alive with flavor and texture like you have never tasted before.

• Language: English
• Publisher: BookBaby
• Release date: Nov 1, 2013
• ISBN: 9780615884561

Book preview

Dishes

Starters

Garden Stand Bruschetta

Calories: 116   Total Fat: 8.51   Total Carbs: 8.87   Dietary Fiber: 2.08

Sugars: 4.43   Protein: 2.01g

6 or 7 ripe plum tomatoes

2 cloves of garlic, minced

1 T extra virgin olive oil

1 t balsamic vinegar

6-8 fresh basil leaves, chopped

Salt and freshly ground black pepper to taste

1 French baguette or similar Italian bread

1/4 c olive oil

Take the tomatoes, cut them in halves or quarters, and remove the seeds and juice from their centers. Also, cut out and discard the stem area. I like plum tomatoes instead of regular tomatoes. The skins are much thicker, and there are fewer seeds and less juice. Preheat the oven to 450°F. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 T extra virgin olive oil, and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Slice the baguette at a diagonal, about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn nice and golden brown. Place the bread on a serving platter, olive oil side up. Place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving to keep the bread from getting soggy. I like to top them with a small ball of fresh mozzarella. Serves 10.

South of the Border Bruschetta

Calories: 43   Total Fat: 3.38   Total Carbs: 3.08g   Dietary Fiber: 0.79g

Sugars: 1.51   Protein: 0.67g

1 French baguette or similar Italian bread

1 lb of Roma or small sized tomatoes, diced

2 T extra virgin olive oil

3 T Roasted Corn Salsa (see previous recipe)

A handful of cilantro, chopped

4 cloves of garlic, minced

Freshly ground black pepper to taste

¼c queso blanco- very similar in flavor to Monterrey Jack or Mozzarella

Pre heat the broiler. Slice the baguette into even slices about ¼ inch thick and lightly brown under the broiler. Be sure to watch them closely so they don’t burn. Mix all the ingredients in a bowl and top on each slice of bread. Place the topped bread under the broiler until it begins to lightly brown. I recommend placing the topped toast on a platter and garnishing it with a few sprigs of cilantro. Serves 10.

Charlotte’s Delicatessen Smoked Salmon Bruschetta

Calories: 173   Total Fat: 8.07   Total Carbs: 16.12g   Dietary Fiber: 2.10g

Sugars: 4.97g   Protein: 7.94g

8 slices of Italian bread

2-3 cloves of garlic, cut in half

6 t extra virgin olive oil

10 slices smoked salmon or lox, thinly sliced

6 slices of purple onion

6 black olives, chopped

1/2 c cream cheese, softened

Preheat the broiler. Cut the bread into ½ inch thick slices,