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
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.