Diamond Dietitian

04/30/2026

Had this for dinner ! It was superb ! Slow Braised Beef with Cranberry Balsamic Glaze
Glaze
Ingredients:
1 tablespoon olive oil
1 beef roast (2-3 pounds, chuck or brisket)
1 large onion, thinly sliced
2 tablespoons tomato paste
4 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
½ teaspoon red pepper flakes (optional)
2 cups beef broth
½ cup cranberry sauce (optional)
2 tablespoons soy sauce (gluten-free, if needed)
4 tablespoons maple syrup or brown sugar
1 tablespoon Worcestershire sauce (gluten-free, if needed)
1 cup fresh or frozen cranberries
1 pound carrots, peeled and sliced (or baby carrots)
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Hint - i think bext time i make it , it will be without the red pepper flakes !

Directions:
Preheat oven to 325°F (165°C). Pat the beef roast dry and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add sliced onions and cook for 5-6 minutes until softened and lightly caramelized. Stir in tomato paste and cook for 1 minute to deepen flavor.
Add garlic, thyme, rosemary, and red pepper flakes, stirring until fragrant, about 30 seconds.
Pour in beet broth, cranberry sauce, soy sauce, maple syrup, Worcestershire sauce, and cranberries.
Stir well, scraping up any browned bits from the bottom.
Return the beef roast to the pot, nestling it into the liquid. Scatter carrots around the roast.
Cover tightly and transfer to the oven. Braise for 3-3½ hours, turning the roast once halfway through, until the beef is fork-tender.
Remove the roast and carrots to a serving platter. If a thicker glaze is desired, bring the braising liquid to a simmer on the stovetop and stir in the cornstarch slurry. Cook until thickened.
Slice or shred the beef, spoon the cranberry balsamic glaze over the top, and serve warm.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 520 kcal | Servings: 6 servings

04/28/2026

Not exactly healthy, but a wonderful Spring Dessert!!
FYI --This recipe has you spread blueberry compote " on top" of lemon layer In the photo , it isshiwn below the lemon layer Still tastes delicious 😆

Lemon Blueberry Delight
A light, refreshing dessert with layers of zesty lemon, juicy blueberries, and creamy goodness-perfect for spring and summer!
› Ingredients
For the Crust:
1½ cups graham cracker crumbs (or almond flour for gluten-free)
½ cup melted butter (or coconut oil for dairy-free)
2 tbsp sugar (or honey/maple syrup)
For the Lemon Layer:
1 cup heavy cream (or coconut cream for vegan)
8 oz cream cheese, softened
½ cup powdered sugar (or erythritol for sugar-free)
¼ cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract
For the Blueberry Layer:
1½ cups fresh blueberries (or frozen, thawed)
2 tbsp sugar (or honey)
1 tbsp lemon juice
1 tsp cornstarch (mixed with 1 tbsp water, optional for thickening)
Topping:
Whipped cream
Extra blueberries & lemon zest
@ Instructions
1. Make the Crust:
Mix graham crumbs, melted butter, and sugar. Press into a 9-inch pie dish or individual glasses.
Chill for 15 mins while prepping the filling.
2. Whip the Lemon Layer:
Beat heavy cream to stiff peaks, set aside.
In another bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth.
Fold in the whipped cream gently. Spread over the
Crust ...
Cook the Blueberry Layer:
In a saucepan, simmer blueberries, sugar, and lemon juice for 5 mins until saucy.
For a thicker sauce, stir in cornstarch slurry and cook 1 more minute. Cool completely.
4. Assemble & Chill:
Spoon blueberry sauce over the lemon layer.
Refrigerate at least 4 hours (or overnight).
5. Serve:
Top with whipped cream, fresh blueberries, and lemon zest.

04/21/2026

This will outperform and outrun any fancy Kitchen Aid
Mixer !!!

03/23/2026

Three daughter in laws visiting me. Have to have a tea with these lemon iced cookies !!

03/19/2026

If you cannot grow your own spices , quit buying the pricey old grocery store spices.
You can order from the Spice House with no shipping costs when you buy the " flat packs "
Fill your glass jars that you already own
Their spices are awesome 👏

The Spice House online store features exquisite spices, herbs and seasonings. Browse our fabulous selection of spices and recipes and bring your dishes to life.

03/11/2026

Thai Peanut Sweet Potato Bowl

🥔🥜 Creamy, colorful, and packed with bold Thai flavors! Roasted sweet potatoes paired with crunchy veggies and a rich peanut sauce make this bowl comforting and nourishing. 🌿🥗

Ingredients:

2 medium sweet potatoes, peeled and diced

1 tbsp olive oil

Salt and pepper to taste

1 cup cooked jasmine rice

1 cup shredded red cabbage

½ cup shredded carrots

¼ cup cucumber slices

2 tbsp chopped cilantro 🌿

For the peanut sauce:

3 tbsp peanut butter

1 tbsp soy sauce

1 tbsp lime juice 🍋

1 tsp honey

1–2 tbsp warm water (to thin sauce)

½ tsp grated ginger

Instructions:

Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. ⏱️ 5 minutes

Roast sweet potatoes 25 minutes, turning halfway, until tender and golden. 🥔✨

In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and warm water until smooth. 🥣

Assemble bowls with cooked rice, roasted sweet potatoes, cabbage, carrots, and cucumber. 🍚🥗

Drizzle generously with peanut sauce and sprinkle with fresh cilantro before serving. 🍽️

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 2–3 servings

03/10/2026

Parsley , Sage , Rosemary and Thyme. 🎶 🎵

02/16/2026

Do all of you enjoy trying new recipes like I do ?
This recipe combines two of my favorite foods : Beef and cabbage. Can't wait to try it tomorrow !!
Ingredients
• 1 lb ground beef
• 1 tablespoon sesame oil
• 3 cups green cabbage, thinly sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• ¼ teaspoon red chili flakes (adjust to taste
• ¼ cup soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 green onions, chopped
• ¼ cup fresh cilantro, chopped
1 T sesame seeds

Directions
1 Brown the Beef
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and cooked through. This should take about 5-7 minutes. Once done, remove the beef from the skillet and set it aside. If there is excess fat, carefully drain it, leaving just enough to coat the pan
2 Build the Aromatic Base
In the same skillet, add the diced onion and sauté for about 2 minutes, until it begins to soften. Add the minced garlic, grated ginger, and red chili flakes. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant and aromatic.
3
Cook the Cabbage
Add the sliced cabbage to the skillet and toss it with the aromatics. Let it cook for 5-7 minutes, stirring occasionally, until it softens and starts to caramelize slightly. The edges should become tender with a hint of golden color, adding natural sweetness to the dish.
4
Combine and Sauce
Return the cooked ground beef to the skillet with the cabbage. Pour in the soy sauce, brown sugar, and rice vinegar. Stir well to combine all the ingredients. Let the mixture simmer for 3-4 minutes, allowing the sauce to thicken slightly and coat everything evenly.
5
Finish and Serve
Remove the skillet from heat and stir in the chopped green onions and fresh cilantro.
Taste and adjust seasoning if needed.
Serve hot in rustic bowls, garnished with sesame seeds if desired.

01/26/2026

My Meyer lemon tree is producing 😀😀😀
ITALIAN LEMON JAM

This Italian Lemon Jam is not only a delicious spread but also packed with vitamin C, making it a healthy addition to your breakfast or dessert. Enjoy the bright, citrusy flavor while boosting your immune system!

INGREDIENTS:

4 large lemons

2 cups granulated sugar

1 cup water

½ teaspoon vanilla extract (optional)

INSTRUCTIONS:

STEP 1: Start by washing and drying the lemons. Zest the lemons and then juice them, making sure to discard any seeds.

STEP 2: In a pot, combine the lemon juice, zest, sugar, and water. Stir the mixture until the sugar is completely dissolved.

STEP 3: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 30-40 minutes. Stir occasionally until the jam thickens.

STEP 4: To check if the jam is ready, place a small amount on a cold plate. If it gels, it’s done. If not, continue cooking for a few more minutes.

STEP 5: Remove the pot from the heat and let it cool slightly before pouring the jam into sterilized jars. Seal the jars tightly and allow them to cool completely.

01/26/2026

Loaded Cottage Cheese Salad Recipe
Yields: 2-4 servings
Prep Time: 10 minutes
Ingredients
2 cups cottage cheese (4%, 2%, or fat-free)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, diced
1/4 cup green bell pepper, diced (optional)
1/4 cup fresh parsley or dill, chopped
1 tablespoon olive oil (optional)
1 tablespoon lemon juice or vinegar
Salt and black pepper to taste
Optional Loaded Add-ins
1/2 cup avocado, diced
1/4 cup feta or blue cheese crumbles
2-3 slices bacon, cooked and crumbled
1/4 cup sunflower kernels or toasted nuts
15 oz can chickpeas (roasted for extra crunch)
1-2 hard-boiled eggs, chopped
Instructions
Combine Ingredients: In a large bowl, mix the cottage cheese, diced cucumber, tomatoes, red onion, bell pepper, and fresh herbs.
Dress the Salad: Drizzle with olive oil and lemon juice (or vinegar).
Season: Season with salt and black pepper to taste.
Add Toppings: Gently fold in any optional ingredients like avocado, feta, or bacon.
Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

01/09/2026

What a complete waste of taxpayer money !!