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    Sam Talbot Shares Diabetes-Friendly Recipes

    "The Sweet Life" author dishes about health, wellness, and good eating.

    Shirataki Noodles With Cashews and Chilies continued...

    2. In a large skillet, heat the remaining 2 Tbsp sesame oil over medium-high heat. Add the onion, garlic, ginger, jalapenos, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2-3 minutes.

    3. Add the rice vinegar, agave nectar, and chili paste, stirring well to combine. Mix in the broth, cashews, cilantro, and soy sauce. Cook for 1-2 minutes to marry the flavors.

    4. Pour the sauce over the noodles. Let the noodles rest in the sauce for a few minutes before serving.

    Per serving: 227 calories, 4 g protein, 19 g carbohydrate, 16 g fat (2 g saturated fat), 0 mg cholesterol, 2 g fiber, 7.5 g sugar, 448 mg sodium. Calories from fat: 63%.

    Grilled Strip Loin With Carrot-Ginger Vinaigrette

    This special-occasion dish pairs a kicky carrot vinaigrette with juicy steak, a combination that tastes “absolutely wonderful,” Talbot says.

    Makes 6 servings


    Carrot-Ginger Vinaigrette:

    1 cup roasted garlic oil

    3 carrots, finely diced

    3 Tbsp grated ginger

    2 garlic cloves, finely chopped

    1 large yellow onion, finely diced

    1/2 cup red wine vinegar

    3 Tbsp agave nectar

    2 Tbsp sambal oelek chili paste

    2 Tbsp reduced-sodium soy sauce

    1 Tbsp Dijon mustard

    1/2 tsp sea salt

    Fresh ground black pepper to taste


    3 Tbsp roasted garlic oil

    3 Tbsp chopped fresh rosemary

    4 garlic cloves, finely chopped

    1 shallot, finely diced

    2 Tbsp red wine vinegar

    2 (12-oz) strip loin steaks

    1/4 tsp sea salt

    Freshly ground black pepper to taste


    1. In a medium skillet, heat 2 Tbsp garlic oil over medium-high heat. Add the carrots, ginger, and garlic, and cook until the carrots are fork-tender, 2-3 minutes. Remove from the heat and set aside.

    2. In a food processor or blender, combine the onion, vinegar, agave nectar, chili paste, soy sauce, mustard, salt, and pepper. Blend the mixture until smooth, gradually adding the remaining 3/4 cup plus 2 Tbsp garlic oil in a slow stream. Transfer the mixture to a small bowl and fold in the carrot-ginger mixture. Set aside.

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