I was just thinking the other day it would be nice to have someone else create my family meal plans and grocery list. Having someone do the shopping and put it away would be nice. Maybe they could prepare, serve and clean-up, too? I better get real rich, real soon or move into a hotel.
In reading Aviva Goldfarb’s new book, The Six O’Clock Scramble Meal Planner , some of my wishes came true. From the title I thought this could be the end-all collection of ways to use eggs. But, this scramble is the verb, not the noun. It’s that frantic dance we home cooks do most every day to feed ourselves and families especially if we also spend time generating income, taking care of others, exercising volunteering, studying — all the things we do to thrive and survive.
Get these healthy recipes for yourself or gift to your friends, especially those who are concerned with the potential or reality of Diabetes. Think “Spaghetti with Creamy Avocado Pesto and Roast-ed Tomatoes” or “Roasted Indian Cauliflower Tossed with Chickpeas and Cashews” — YUM! These are easy 30-minute recipes and with the shopping lists and website resources it’s easy to get started cooking at home. For just over $20 you get way more help than a one-time visit to that drive-thru.
Review partners Linda and Adrianne give this book a solid four stars for its easy creative recipes, colorful photos and shopping lists that can be printed off the Internet. Enjoy our individual reviews below.
Aviva has creatively organized recipes with shopping lists by season and includes a “Flavor Booster” suggestion with “Tips,” plus each main dish includes a side-dish recommendation, nutritional information and a photo of the completed dish. Everything you need plus easy instructions with “Do Ahead or Delegate” suggestions (I like the delegate part!). All-in-all you have in this one book a collection of quick, delicious weeknight meals with the added bonus that these recipes give you meals to “help prevent and manage Diabetes.” Win-Win! I’m guessing you’ll be having your favorites again on the weekends, and did I mention the shopping lists can be printed from the internet? Pretty cool, right?
I also thought this book would be about making scrambled eggs in the morning just as Adrianne mentioned in the introduction to this review. Really it’s more about the planning that goes into getting meals onto the table. Although written to and for busy families, this is a great book for the “only’s” out there too. Just the organizational nature of the book is worth the price of the paperback.
If you’re a farm to fork kind of person who likes to use locally sourced ingredients, you’ll be glad to know that the recipes are broken down by season. Taking full advantage of seasonal ingredients can really add punch to any dish. Beyond that, each meal uses simple, basic ingredients already on hand in most kitchens or at a local farmers market. Who wouldn’t want a fresh new cookbook that is health focused and features many eco-friendly dishes?
If you’re an Internet based foodie, you will like the fact that the author offers readers weekly menus with the Scramble Weekly Plan. For less than $3 a month, you can sign up to get an email every Wednesday with a newsletter, five family-tested healthy meals with side dish suggestions and a corresponding grocery list. You can get a free one-month trial at www.thescramble.com using a code found in the cookbook. The benefits just keep building. Just sayin’.
Right now try a taste of this book compliments of ©2016 by the American Diabetes Association, Inc.®.
Blended Iced Mocha
(From “The Six O’Clock Scramble Meal Planner”, p. 109)
SERVING SIZE: 1 1/8 CUPS
12 teaspoons instant coffee, regular or decaf
4 cups nonfat milk
8 tablespoons chocolate syrup, or more to taste
4 teaspoons unsweetened cocoa powder
4 packets Splenda, or use Equal or 4 teaspoons sugar
1. Blend all the ingredients with 8 cups of ice cubes in a standing blender until smooth. Enjoy immediately!
Chococcino (great for kids): Follow directions above but omit the coffee and sweetener and double the chocolate syrup.
1/2 Milk, fat-free; 1/2 Carbohydrate
Calories from Fat: 0
Total Fat: 0 g
Saturated Fat: 0.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 110 mg
Potassium: 275 mg
Total Carbohydrate: 11 g
Dietary Fiber: 1 g
Sugar: 7 g
Protein: 5 g
Phosphorus: 140 mg
Copyright © 2016 American Diabetes Association. From The Six O’Clock Scramble Meal Plan-ner. Reprinted with permission from The American Diabetes Association. The Six O’Clock Scramble Meal Planner is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733.
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Grilled Pork and Pineapple Kabobs
(From “The Six O’Clock Scramble Meal Planner”, p. 140)
These flavors are a magical combination, and the pattern of the pork, red peppers, and pineapple on the skewer looks so appetizing that it would be ideal to serve to company.
SERVING SIZE: 2 kabobs
MARINATE: 1 hour
PREP: 10 minutes
COOK: 20 minutes
20 ounces pineapple chunks in 100% juice, drained (save the juice—see Tip)
1 pound boneless pork center-cut loin or tenderloin, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch chunks
2 3/4 tablespoons reduced-sodium soy sauce or tamari (use wheat/gluten-free if needed)
1 tablespoon extra-virgin olive oil
2 tablespoons rice vinegar
2 tablespoons pure maple syrup, or use honey
1 teaspoon minced garlic (about 2 cloves)
1 tablespoon fresh ginger, peeled and minced
DO AHEAD OR DELEGATE: Cube the pork, cut the bell pepper, or fully prepare the skewers and marinate in the refrigerator ahead of time.
1. Thread pieces of pineapple, pork, and bell pepper onto about 8 metal skewers, creating a repeating pattern. Lay the skewers in a large pan or dish with sides, just large enough to hold them in one layer.
2. In a large measuring cup, combine the remaining ingredients and pour it over the kebabs, turning them to coat. Marinate, refrigerated, for at least 1 hour, and up to 24 hours, turning occasionally.
3. Preheat the grill to medium-high heat (about 400°F), and oil the grates. (Start the couscous now, if serving it.) Remove the kabobs from the marinade, reserving the marinade, and grill for about 5 minutes per side until the meat is browned and just cooked through.
4. In a small saucepan, bring the reserved marinade to a boil and simmer for 2 minutes. Transfer to a small pitcher or bowl to serve with the kabobs.
FLAVOR BOOSTER: Add 1/2 teaspoon black pepper to the marinade.
SLOW COOKER DIRECTIONS: Use bamboo skewers, cutting to fit the slow cooker if necessary. Combine marinade ingredients as directed. Thread pineapple, pork, and bell pepper onto skewers, stack in slow cooker, and then drizzle or brush with marinade, turning to coat. Reserve remaining marinade for serving. Cook on low for 6–8 hours or on high for 3–5 hours. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
1 1/2 Fruit; 1/2 Carbohydrate; 3 Protein, lean; 1/2 Fat
Calories from Fat: 65
Total Fat: 7 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 60 mg
Sodium: 425 mg
Potassium: 655 mg
Total Carbohydrate: 33 g
Dietary Fiber: 2 g
Sugar: 28 g
Protein: 24 g
Phosphorus: 230 mg
Copyright © 2016 American Diabetes Association. From The Six O’Clock Scramble Meal Planner. Reprinted with permission from The American Diabetes Association. Photography: Renée Comet Photography. The Six O’Clock Scramble Meal Planner is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733.
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The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes
Published Feb 16, 2016
by Aviva Goldfarb
Paperback / About $15.39