Autumn Pear Salad

Dressing:

1/3 c olive oil

2 TB balsamic vinegar

1 tsp honey

1 tsp Dijon mustard

1 TBL chopped green onion

Salt and pepper

Mix in jar, shake well and refrigerate

1/2 head green leaf lettuce, washed and torn

1/2 head red leaf lettuce, washed and torn (romaine lettuce or spinach work as well)

2 ripe pears, thinly sliced

2 oz asiago cheese, shaved

1/2 cup unsalted, toasted cashews

Mix greens in salad bowl with 3/4 of dressing. Arrange pears, cheese and cashews on top and drizzle remaining ingredients.

Pretty easy, yet tasty! 

Cauliflower Soup

Cauliflower Soup
Serves 4 to 6

1 head cauliflower (2 pounds)5 tablespoons unsalted butter, cut into 8 pieces1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly1 small onion, halved and sliced thinSalt and pepper4 1/2 - 5 cups water1/2 teaspoon vinegar/lemon juice3 tablespoons minced fresh chivesPull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.While soup simmers, melt remaining 2 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste

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Advice for the Diabetic Patient

Who doesn't love a numbered list—buzzfeed? I understand most health advice comes down to eating more fruits and veggies but these guidelines from from Joel Fuhrman M.D. in his book 'Eat to Live' are great and specifically for a Diabetic:

1. Refined starches such as white bread and pasta are particularly harmful; avoid them completely.
2. Do not consume any fruit juice or dried fruits. Avoid all sweets, except for fresh fruit in reasonable quantities. Two or three fruits for breakfast is fine, and one fruit after lunch and dinner is ideal. The best fruits are those with less sugar—grapefruit, oranges, kiwifruit, strawberries and other berries, melons, and green apples.
3. Avoid all oil. Raw nuts are permitted, but only one ounce or less.
4. The name of your diet is the "greens and beans diet"; green vegetables and bean should make up most of your diet.
5. Limit animal-food intake to no more than two servings of fish weekly.
6. Try to exercise regularly and consistently, like dispensing your medication. Do a regimented schedule, preferably twice daily. Walking stairs is one of the greatest exercises for weight loss.

And so it begins

Last fall, I was diagnosed with pre diabetes. Hoping it was a fluke I was tested again a few months later with the same results. With diabetes in my family I'm not sure why I was surprised. I suppose I had an unrealistic idea of myself as a healthy and active person.

In my efforts to live a healthier life, I'm starting this blog. One, for personal accountability and two, to track and share the recipes and tricks that work for me.