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Eat this nutritious delite for your health and exercise!

  • Danny Peter Flores
  • Oct 23, 2017
  • 1 min read

This creation below is for a porridge that is both hearty (a few heaping servings can start your day and keep the clock running until past lunch, in case you're on the run), healthy (rich blend of complex carbohydrates with high biological value (B. V.) or quality protein by complementation of animal with plant sources) and delicious to be served with: a base of rice (brown for diabetics) and barley, followed by carrot, split-pea, oignon powder, chives, Maggi (R) chicken cubes and ground sausage from Spanish or Italian chorizo - in between helpings of what we have christened or named the snacky "Chi-chen-itza" re-fried instant wheat noodle mix with special herbs or spices with your choice and liking. For a jolt add a fried egg sunny-side up for protein.

Remember, this is only one suggested preparation of our "dish-in-a-meal" together with its "instant snack delite"! Next time you're out jogging and want to ward off those other diabetic symptom blues get those mental rotors going to think up a new one for every week coming with your special gruel and noodles!

(Suggestion: pre-cook legumes and veggies except grain and thaw after freezing and throw in the stew pot; instant noodles are quick to prepare as directed on the package.)


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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