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Sam Talbot Shares Diabetes-Friendly Recipes

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

Grilled Strip Loin With Carrot-Ginger Vinaigrette continued...

3. In a large bowl, whisk together the oil, rosemary, chopped garlic, shallot, and vinegar. Add the steaks, turning to coat well with the marinade, then set the bowl aside to rest at room temperature for 10 minutes.

4. Preheat an outdoor grill or a stovetop grill pan to medium-high heat. Grill the steaks without turning for 2 minutes. Rotate them 45 degrees and cook another 2 minutes. Flip them over and repeat. Cook a total of 4 minutes per side for medium-rare.

5. Transfer the cooked steaks to a cutting board and season with salt and pepper. Let the steaks rest 3-4 minutes before thinly slicing them against the grain. Top with 2 Tbsp of vinaigrette.

Per serving: 344 calories, 23 g protein, 1 g carbohydrate, 26 g fat (8 g saturated fat), 64 mg cholesterol, 179 mg sodium. Calories from fat: 69%.

Lavender Poached Pears

Talbot loves the aroma of the lavender and mint in this healthy dessert. Instead of sugar, he uses stevia, a plant-based sweetener available in large supermarkets and natural food stores. Talbot usually uses Bosc pears, but you can try any variety in season.

Makes 4 servings


2 large ripe Bosc pears, slightly firm to the touch

3 cups water

3 Tbsp granulated stevia extract, or to taste

1 Tbsp dried lavender

2 blossoms dried hibiscus

1 chamomile tea bag

1/2 cup loosely packed fresh mint leaves


1. Peel, halve, and core the pears using a melon baller to scoop out the seeds.

2. In a large pot, combine 3 cups water, stevia, lavender, hibiscus, chamomile tea, and mint. Bring to a boil over medium-high heat, and then reduce the heat to medium-low, add the pears, and simmer until you can easily pierce the pears with the tip of a knife, about 20 minutes.

3. To serve, transfer the pear halves to 4 individual bowls and ladle some of the cooking liquid over the top.

Per serving: 79 calories, 1 g protein, 20 g carbohydrate, 0 g total fat (0 g saturated fat), 0 mg cholesterol, 5 g fiber, 11 g sugar, 10 mg sodium. Calories from fat: 0%.

Warm Mango With Chili Agave

This dessert recipe offers a pleasing array of tastes, colors, and textures. It features agave nectar, a sweet syrup derived from the same plant used to make tequila.

Makes 8 servings


Grated zest and juice of 3 limes

2 Tbsp agave nectar

1/2 tsp sambal oelek

Chili paste

1/4 cup water

1 Tbsp unsalted butter

3 mangoes, peeled and diced

1/4 cup coconut milk

1/4 cup loosely packed, hand-torn fresh mint leaves


1. First, make the chili honey: In a blender, combine the lime zest and juice, agave nectar, chili paste, and water. Blend on a low setting until smooth.

2. In a large skillet, melt the butter over medium-high heat. When the butter begins to bubble, add the mangoes and cook without stirring for 30 seconds. Stir in the coconut milk and mint.

3. Transfer the mango mixture to a serving platter. Serve with the chili honey drizzled over the top.

Per serving: 90 calories, 1 g protein, 17 g carbohydrate, 3 g fat (2 g saturated fat), 4 mg cholesterol, 2 g fiber, 13 g sugar, 9 mg sodium. Calories from fat: 31%.

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Reviewed on September 12, 2012

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