18 Mar National Nutrition Month Day 18: The Six O’Clock Scramble
For day 18 of National Nutrition Month, I wanted to highlight another diabetes meal planning and recipe book just released by Aviva Goldfarb in conjunction with the American Diabetes Association called The Six O’Clock Scramble Meal Planner. Although many diabetics feel that their meals can’t be healthy AND delicious, Aviva proves them wrong! Recipes include mouth watering North African Shakshuka (for 160 calories and 5 grams of sugar per serving) and Chicken and Nectarine Salad with Honey-Lime Dressing (for 305 calories and 10 grams of sugar per serving). These meals can be enjoyed by diabetics and non-diabetics alike. Each week of meals provided also contains a shopping list and nutrition and cooking tips are also provided throughout the book.
Gena, I know this will be a wonderful addition to your cookbook repertoire both to make meals at home and to help in a clinical setting. I hope you enjoy it! Aviva was kind enough to share her recipe for Roasted Indian Cauliflower with me.
Roasted Indian Cauliflower Tossed with Chickpeas and Cashews
Prep + Cook Time: 30 minutes
1 head cauliflower, cut into medium florets
3 Tbsp. extra virgin olive oil
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper (optional)
1/4 tsp. salt, or more to taste
15 oz. canned chickpeas (garbanzo beans), drained and rinsed, or use 1 1/4 cups cooked chickpeas
1/4 cup cashews
1/4 cup raisins, or more to taste (up to 1/2 cup), or use dried cranberries or currants
1/4 cup mango chutney, for serving
Preheat the oven to 400 degrees. In a large serving bowl, toss the cauliflower with 2 Tbsp. of the oil. In a small bowl, combine the spices (curry powder through salt). Toss the cauliflower with the spices, and spread the florets on a large baking sheet and roast them for 15 minutes.
Meanwhile, in the large serving bowl, combine the chickpeas, cashews and raisins with the remaining Tbsp. of oil. Remove the cauliflower from the oven and toss in the chickpeas, cashews and raisins. Return it to the oven for 10 more minutes until the cauliflower is well browned and tender. Serve it immediately, stirring in some of the chutney, if desired, or refrigerate it for up to 3 days.
Slow Cooker Directions: Add all ingredients except the chutney to the slow cooker and cook on low for 4 – 5 hours or on high for 2 – 3 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop the cauliflower, combine the spices, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Toss the cauliflower and spices together in a large resealable bag and let it marinate, refrigerated, for up to 24 hours. Roast some sliced red onions with the cauliflower, stir in some pomegranate seeds to the finished dish, stir some chutney into Greek yogurt to make a creamy sauce.
Nutritional Information Per Serving (% based upon daily values)
Calories 369, Total Fat: 16g, 23.5%; Saturated Fat: 2g, 11%; Cholesterol: 0mg, 0%; Sodium: 385mg, 16%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 9g, 35.5%; Sugar: 22g; Protein: 11g
Photo taken by Renee Comet and styled by Lisa Cherkasky