I was gifted this book by my great-grandmother-to-be as a bridal shower present. I know it is not the typical bridal shower gift, but over the past three years it has become the most used and well loved gift I received that day.
The Magic Foods book is broken into four parts:
- The New Blood Sugar Solution
- The Magic Foods
- Meal Makeovers
- Magic Recipes and Meal Plans
Two sections of this book have been of particular interest and enjoyment. The first is the section they call magic foods. This section highlights foods that contribute to good blood sugar levels. Each food is given an entire page where the food item is discussed, the glycemic load is rated, a perfect portion size is assigned, health bonuses of the food are discussed, and ways to incorporate this food item into you diet are shared.
My other favorite section is the recipe section. There is everything from breakfast recipes, to appetizers, and even desserts! The directions are clear and straightforward and many of the recipes are coupled with full color pictures. My favorite aspect is definitely the fact that none of the recipes call for artificial sweeteners. Additionally, the nutritional facts per serving are given.
My husband and I have enjoyed trying many of the recipes as well as reading about the different magic foods and incorporating more of them into our diet. One of the recipes that we love the most and use frequently is the multi-grain pancakes or waffles, so I thought I’d share it with you.
Multi-Grain Pancakes or Waffles
Serves 8
2 cups low-fat buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/4 cup firmly packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
11/2 cups sliced strawberries or blueberries
1. Mix the buttermilk and oats in a small bowl. Let stand for 15 minutes.
2. Whisk the whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. Whisk the eggs, sugar, oil, and vanilla in a medium bowl. Add the buttermilk mixture. Add this mixture to the flour mixture and mix with a rubber spatula just until flour mixture is moistened.
4. To cook the pancakes: Coat a large nonstick skillet with cooking spray. Heat over medium heat. Spoon about 1/4 cup batter for each pancake into the skillet and cook until bottoms are golden and small bubbles start to form on top, about 3 minutes. Flip the pancakes and cook until browned and cooked through, 1 to 2 minutes. (Adjust the heat as necessary for even browning.) Keep the pancakes warm in a 200 degrees F (90 decrees C) oven while you finish cooking remaining batter.
To cook the waffles: Coat a waffle iron with cooking spray. Heat the iron. Spoon in enough of the batter to cover three-quarters of the surface, close the iron, and cook until the waffles are crisp and golden brown, 4 to 5 minutes. Keep the waffles warm in a 200 degree F (90 degree C) oven while you finish cooking the remaining batter.
5. Top with berries or syrup (I’d suggest not doing syrup if you’re a diabetic) or whatever topping you prefer. Wrap any leftover pancakes or waffles individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
I just found a pretty in-depth review of the book from a diabetic cookbook critic, click [here] to read it. The book can be purchased through the Reader’s Digest website as well as many other online book distributors. Hope you enjoy this book as much as I have!