MEXICAN ZUCCHINI AND BEEF

This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It’s an easy low carb high fat dinner recipe perfect for summer.

We had a really good zucchini crop this year. The last few years, our plants ended up getting powdery mildew so they didn’t produce but one or two fruit. However, I think some of that was due to us overwatering the plants in the evening. This year, there was a lot of rainy days so we didn’t bothering adding any additional water and the plants did amazing.



Chopped zucchini pairs well with ground beef. I came up with this Mexican Zucchini and beef skillet dish recipe one night for an easy dinner. I’ve made a similar dish in the past using leftover salsa. This time, I just added a whole can of diced tomatoes with green chilis. I added a few Mexican spices to give it a little more flavor to make up for the salsa seasonings. If you can’t find canned tomatoes with chilis, a can of regular diced tomatoes will do. You can even add a few diced peppers if you have some. I typically just taste as I go and look around to see what ingredients I have on hand that would be great additions. My cooking is super simple as I don’t have a lot of time to fuss.

I like to slice up fresh zucchini into bite size pieces. My favorite cut is to cut each slice into quarters. You can cut them into smaller diced pieces, if you prefer.

It’s been a long time since I’ve bought actual ground beef. When I call for ground beef in a recipe, that means ground hamburger venison for me. We always have a freezer full of ground venison which seems like an endless supply.



Zucchini tastes best when it’s cooked al dente. If you cook it too long it gets mushy which isn’t good. Cooking the zucchini for five to ten minutes in the covered skillet should warm it up and still keep it firm.

This low carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice. What’s your favorite way to eat zucchini?

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6 servings

Calories per serving: 272

Fat per serving: 17.5g

This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It's an easy LCHF dinner recipe perfect for summer.

Ingredients

2 medium zucchini, sliced and quartered

1 1/2 pounds ground beef

2 garlic cloves, minced

1 (10 oz can) tomatoes & green chilis (or salsa, or diced tomatoes)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Instructions

1. Brown ground beef with minced garlic, salt, and pepper.
2. Cook over medium heat until meat is browned.
3. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
4. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.

Notes

Makes 6 servings

Nutrition per serving: 272 calories, 17.5g fat, 639mg sodium, 5.6g carbs, 1.5g fiber, 4.1g net carb, 22.1g protein

source:http://lowcarbyum.com/

Type 1 Diabetics Have “Sleeping” Insulin Cells?

Are the insulin-producing islet cells simply dormant, not dead? That’s what some scientists now believe.

Researchers at the University of Exeter in the United Kingdom believe that islet cells are only dead for those who were diagnosed very young. Those who were diagnosed after age six may still have some islet cells still present, just dormant.



“It was previously thought that teenagers with type 1 diabetes had lost around 90 per cent of their beta cells but, by looking in their pancreas, we have discovered that this is not true,” Professor Noel Morgan of Exeter University Medical School told the UK Telegraph. His team believes it may be possible to reawaken those islet cells.

Researchers at the University of Exeter believe it may be possible to awaken the dormant cells and reverse the disease.

“In fact, those diagnosed in their teens still have many beta cells left – this suggests that the cells are dormant, but not dead. If we can find a way to reactivate these cells so that they resume insulin release, we may be able to slow or even reverse progression of this terrible disease,” Morgan says.

Collaborating with scientists at the University of Oslo, the team looked at nearly 400 pancreas samples. The samples showed that those diagnosed with type 1 diabetes at age six or younger developed a more aggressive form of the disease. That’s because the children had a condition called insulitis, or an inflammatory process that killed off nearly all the beta cells, the type of islet cells that make insulin. But those diagnosed older — teens and beyond — have a surprising amount of beta cells still around, but they just aren’t working.

But they still don’t know how to turn those cells back on.

“Quite simply, and sadly, I don’t know,” Morgan told the Telegraph. “However there is evidence that this can happen when the (cells) are kept outside the body for a few days, so understanding how to achieve this is not a complete pipe dream.

“Our next step is to investigate why diabetes progresses differently in younger and older children, with a view to understanding how we could treat both groups more effectively,” explained Dr Sarah Richardson, a co-author on the study,
source:www.diabetesdaily.com

1400 calorie Diabetic Meal Plan -Saturday

6th day of your 7-day diabetic diet plan which incorporates 1400 calories and you are still motivated. You are definitely a star! Celebrate with some roasted Salmon with Salsa tonight for dinner.

*This plan is ideal for women wishing to maintain weight and men trying to shed some pounds.  You can change some of the foods as per your choice but they should be of the same nature as mentioned in this plan



Breakfast
    1 Cup Skim Milk
    1 Whole-Wheat English Muffin
    1 Tablespoon Creamy Peanut Butter
    1 Tablespoon Sugar-Free Jam
Morning Snack
    1 Orange, medium

Lunch
    Sweet & Sour Beef-Cabbage Soup
    1 Cup Skim Milk
    1 Whole-Wheat Pita Bread, small
    1 Cup Watermelon
Afternoon Snack
    8 Ounces Nonfat Vanilla or Lemon Yogurt, Sweetened with Low-Calorie Sweetener
Dinner
    Roast Salmon with Salsa
    1/2 Cup Cooked Brown Rice
    1 Cup Steamed Cauliflower
    1 Cup Grapes
*1400 Calorie Diabetic Diet plan has been designed by Eating Well’s Nutrition & Culinary experts*
source:http://www.natural-health-news.com/