Page 0038

LIVINGLIVING

Mediterranean kamut wheat salad (serves 6)

For the salad:

• x4 cups kamut (cooked as per

packet instructions)

• x1 cup red onion, finely chopped

• 1 cup courgette, cut into small

cubes

• Kalamata olives

• 1 cup fresh tomatoes

• 1/2 cup sun dried tomatoes

• 1/2 cup currants

• x1 cup cooked chicken breast,

shredded or cubed

MAKING CARBS COUNT

www.garlicandzest.com

Method:

Put all salad ingredients in a large bowl.

Combine all dressing ingredients and give

a good whisk in a separate bowl. Then

use a spoon to stir in the dressing so

everything is well coated.

Make It Your Own: This recipe isby Lisa

Lotts, food writer at www.garlicandzest.

com who says, "This is a great main

dish salad with the chunks of chicken,

however, you can easily customize it to

your tastes. Make it vegan by leaving

out the chicken. Make it pescatarian by

swapping chicken for shrimp or canned

tuna. Serve it as a side dish without the

chicken alongside grilled chicken, pork,

lamb or seafood. Add cheese like fresh

mozzarella or feta. Use other vegetables,

such as raw summer squash, bell

peppers, broccoli florets or edamame."

Tips on assembling & serving: Drain

any excess water (you don't want the

salad to be wet). Let the wheat cool to

room temperature before mixing with the

vegetables. While the grains are cooking

and cooling - prep the vegetables and

dressing. Toss the salad with the dressing

and serve. (You can eat this salad at room

temperature or chilled, but I prefer it at

room temperature so the flavours are at

their peak.) Salad can last, refrigerated, for

up to 5 days, consequently if you're into

meal prep you can also portion it out for a

healthy, delicious work week of lunches!

FOR MORE FOOD

INFORMATION, RECIPES &

INSPIRATION, SEE OUR

NEW WEBSITE

www.makingcarbscount.com

For the dressing:

• 1x clove crushed arlic

• 1 teaspoon Dijon mustard

• A few grinds fresh black pepper

• A few grinds or sprinkles of salt

• 1/4 cup Balsamic vinegar

• 1/2 cup olive oil

NUTRITION per serving: 35 cals, carbs:

36g (of which sugars 13g), protein 18g,

fat: 16g.

Index

  1. Page 0001
  2. Dexcom CGM, continuous glucose monitoring
  3. Page 0003
  4. Page 0004
  5. Abbott Freestyle Libre, Flash Glucose Monitoring
  6. Page 0006
  7. Medtronic Guardian Connect
  8. Page 0008
  9. Page 0009
  10. Page 0010
  11. BD, Becton Dickinson, injection technique, BD pen needles
  12. Page 0012
  13. Home test HbA1c, A1C Now Self-Check
  14. Page 0014
  15. Medtronic Minimed 670G hybrid closed loop insulin pump
  16. Page 0016
  17. Association of British Clinical Diabetologists, Diabetes Technology Network, Libre Flash education p
  18. Page 0018
  19. Page 0019
  20. Page 0020
  21. Page 0021
  22. NHS UK coronovirus information
  23. Second Nature lifestyle behaviour change
  24. Carbs & Cals, Chris Cheyette, Yello Balolia, Making Carbs Count
  25. Carbs & Cals, Chris Cheyette, Yello Balolia, Making Carbs Count
  26. Carbs & Cals, Chris Cheyette, Yello Balolia, Making Carbs Count
  27. Diabetes UK helpline
  28. Page 0028
  29. Page 0029
  30. Nemaura Medical, Faz Chowdhury, sugarBEAT, BEATdiabetes, glucose sensor, glucose sensor for Type 2 d
  31. Nemaura Medical, Faz Chowdhury, sugarBEAT, BEATdiabetes, glucose sensor, glucose sensor for Type 2 d
  32. Nemaura Medical, Faz Chowdhury, sugarBEAT, BEATdiabetes, glucose sensor, glucose sensor for Type 2 d
  33. Nemaura Medical, Faz Chowdhury, sugarBEAT, BEATdiabetes, glucose sensor, glucose sensor for Type 2 d
  34. Page 0034
  35. Page 0035
  36. Page 0036
  37. Page 0037
  38. Page 0038
  39. Omnipod Insulet insulin pump with insulin pods, podders
  40. Page 0040

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