Chocolate Cereal Crumbles

Chocolate
Cereal
Crumbles

So simple, so satisfying,
these treats can be made
with any high-protein,
high-fiber cereal.

Dessert

I Love Me Café ®

Photo credit: CIA/Ben Fink

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INGREDIENTS

  • ¼ cup semisweet chocolate chips
  • ½ cup high-protein high-fiber cereal
  • 2 tablespoons Spanish peanuts

    The Diabetes Friendly Kitchen Cookbook By Jennifer Stack
    This recipe is from The Culinary Institute of America’s The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)


Chocolate Cereal Crumbles

MAKES 4 SERVINGS

1. Melt the chocolate in a glass dish in the microwave, about 1 ½ minutes.  Stir and microwave an additional 20 to 30 seconds until fully melted.

2. Stir in the cereal and peanuts and drop by the tablespoonful onto parchment paper.  Allow to harden at room temperature.  Once the chocolate is hard, store the cereal crumbles in an airtight container for up to a week.


Nutritional Information Per Serving:  Calories 114, Protein 4g, Carbohydrates 14g, Fiber 2.5g, Total Fat 6g, Saturated Fat 3g, Sodium 31g

 

Angela’s Lentil Soup

Angela’s
Lentil Soup

This savory soup makes a hearty
meal served with a triangle
of multi-grain pita bread and
fresh Greek salad.

Lunch

– Angela

I Love Me Café ™

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INGREDIENTS

  • 1 ½ medium carrots, diced
  • 1 ½ stalks celery, sliced
  • ⅓ cup onion, diced small
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon pepper
  • 1 ½ teaspoons of of cumin
  • 5 cups spring water
  • 1 cup crushed organic tomatoes, preferably from a glass jar
  • ½ teaspoon dried basil leaves
  • 1 bay leaf
  • An 8 oz. bag green, brown or black lentils
  • Cilantro (optional as a garnish)

Angela’s Lentil Soup

Makes 8 servings: One cup per serving

Directions

1. In a large pot, heat the oil over medium heat and sauté the onions, carrots and celery

2. While they sauté, spread the lentils out on a large plate to check for any stones

3. Add the water, tomatoes, lentils and remaining ingredients, and bring the pot to a boil

4. Cover and turn down heat and simmer until the lentils soften, about 25-35 minutes

5. Take out the bay leaf and spoon the soup into individual cups

Garnish with cilantro right before serving


Chef Angela: I often use spices to substitute for salt in my recipes. In this case, I add 1 ½ teaspoons of cumin. I make a double portion of this soup once a month and freeze the leftovers in individual servings for lunch, last minute dinners, or mid-afternoon snacks.

Debbie’s Nutritional Notes: A serving of lentils provides abundant benefits: high fiber content, vitamins, minerals, and protein. Best of all, lentils are low in calories and are an excellent choice to promote healthy weight loss. (Plus, they also help lower cholesterol and blood glucose.)