I get so excited during this time of the year with all the wonderful smells, the sights, and sounds of the holiday season. It is not hard being thankful in this season of giving. I am most thankful for my family support team who cooked with me and has encouraged me to enjoy the holiday and the food. We had a full traditional menu, however within menu I had several choices that was enjoyed not only by me but the rest of the family. Pictured above are fresh oranges picked by my daughter and made a beautiful and delicious addition to the meal. Those options helped me to stay away from the things that are not in my diet. Holidays can be hard on those of us who are diabetic, but if we take a little more time and effort when planning our meals, we will be less tempted to pinch off of the sweet potato pie; take of bite of the caramel cream cheese cake; tell ourselves, it’s the holiday, I’ll do better tomorrow…We have options.
DELICIOUS OPTIONS 1 - Roasted Honey Carrots with Thyme
Honey Roasted Carrots with Thyme
1 Bunch of Carrots
Olive Oil
Honey
1 Orange
Sprigs of fresh thyme
(salt & pepper are optional)
Preheat oven to 375. Wash and scrub carrots. Pat dry. Brush carrots on all sides with olive oil and lay them on a baking sheet. Roast for 15 minutes turning them half way through. Brush carrots with honey and bake for another 10 minutes. When edges start to caramelize remove carrots from oven. Grate the zest of 1 orange over the carrots. Cut the orange in half and squeeze juice over carrots. Garnish with springs of fresh thyme. Enjoy.
Don't Forget the Turkey Sandwich with
veggie straws or sweet potato fries
Turkey & Cranberry Sandwich
Ingredients
- 2 slices Whole Wheat, whole grain bread
- 6 slices Roasted Turkey
- Lettuce Spring mix
- Tomatoes Sliced Thick
- Red Onions
- Cranberry sauce
- pepper to taste
Instructions
- Toast bread slices
- Layer sandwich starting with lettuce
- Add Tomatoes
- Add Tomatoes
- Add Red Onions
- Add Turkey Slices
- Top with cranberry sauce
- Serve with sweet potato fries
- Enjoy