The CompostMaster and I are moving from Chapel Hill, NC to the Richmond, VA area. It feels like we’ve been sorting, hauling stuff to the thrift store, selling off some of our book collection and packing for months now. Our good friend Marcie from Buxton Munch emailed me yesterday asking if we’d reached the point in our packing where we felt it was never going to end. Yes, Marcie, we have.
When the folks at Simple Health Global sent me a digital food scale to test and review, I was thrilled for any excuse to take a break.
After meeting with a Certified Diabetes Educator when I was first diagnosed more than 15 years ago, I purchased my first food scale. It shocked me to weigh my portions and realize how much I had been eating. That was the first step in my original 35 pound weight loss. Over the years, I’ve come to realize the most important features in a food scale are accuracy and ease of use.
The Simple Health Global scale appears to be very accurate, e.g. a 5 pound bag of flour weighs 5 pounds. Everything I weighed on the scale matched the weight reported by my decade old Cuisinart scale.
Ease of Use
Using the sleek-looking scale is quite easy because the circular glass surface is flat and the edges are not rimmed. I hesitate placing food directly on my current scale because it can be a bit tricky to clean. This is not a problem with the Simple Health Global scale. A tare function is available so you can place a dish on the scale, zero it out and then add the food to be weighed.
The scale offers several different units of measure – grams, ounces and pounds. This is great, but the font indicating which unit you’re currently using is TINY. Even with my reading glasses on, I had trouble telling whether the unit was “g” or “oz” or “lb.” Younger eyes may not have this problem.
The Simple Health Global scale is lightweight and easy to move around. In fact, when I first picked it up, I thought the internals were missing because it was so light. It takes a 3V lithium battery (CR2032) which is easy to remove when it’s time for a new one.
I also like that you can push a button to turn the scale OFF. The only way to turn off my current scale is to wait for it to time out.
The Simple Health Global digital food scale is a perfectly functional modern-looking scale that costs less than $20 as of this writing. It is accurate and easy to clean. The only problem I found with the scale is that the unit indicator is way too small to be easily read. I’ve only been using the scale for a couple of weeks so I don’t know how well it will hold up over time.
The folks at Simple Health Global are offering Diabetic Foodie readers 20% off the purchase of this food scale. Simply go to their listing at amazon.com and use the coupon code FOODIE77.
Disclaimer: I received a free digital scale from Simple Health Global for testing and review purposes. All opinions are my own.
Usually, the CompostMaster and I don’t do much to mark Valentine’s Day. We might go out to dinner or prepare a fancy meal at home, but we don’t knock ourselves out in the gift department. Chocolates don’t say “I love you” at this point in my life (thanks, diabetes), I’m not a jewelry fanatic and, while roses are nice, I’m practical enough to prefer spending the money elsewhere.
But this Valentine’s Day will be special. The CompostMaster has just returned from a bucket list trip to Guatemala and I missed him terribly. He invited me to go with him, but traipsing through the jungle for 10 days to look at old Mayan artifacts is not really my idea of a good time. Fortunately, my husband understands this.
I spent the day before his return working on this chocolate crepe recipe. Dark chocolate, raspberries, strawberries and hints of coconut – these are some of our favorite things. I thought it would be the perfect Valentine’s dessert and, fortunately, it’s easy to make ahead.
If you aren’t familiar with making crepes, I provided some tips with my Spicy Chickpea Crepes with Cucumber-Yogurt Sauce recipe. This time, instead of using a spatula, I decided to turn my crepes with a flick of the wrist. I was encouraged when the first one flipped perfectly. The next few weren’t quite so perfect, but you really can’t tell once they are folded. (If you can, you have way too much time on your hands.) Plus if any get really messed up, you can eat them. The crepes themselves are delicious without any sauce at all whenever you need a chocolate fix.
This crepe recipe is extremely versatile:
- Use all raspberries or all strawberries or a combination of the two. Bananas might also work well.
- Substitute regular cocoa powder for the dark chocolate variety if that better suits your tastes.
- Try milk or almond milk instead of the coconut milk if you aren’t a coconut fan. (The original recipe used 1 cup of nonfat milk plus 1/2 cup of nonfat evaporated milk.)
If you don’t have the energy to make the sauce, try the Berry Cream Sauce I serve with my Brownie Pancakes. It’s much easier to prepare.
Make it Gluten-free: Substitute gluten-free flour for the all-purpose flour.
Make it Vegan: Use a vegan egg substitute for the eggs.
Dark Chocolate Crepes with Berry Sauce
Adapted from Taste of Home
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup dark chocolate cocoa powder
1/2 teaspoon salt
1-1/2 cups unsweetened coconut milk
1 cup water
2-1/2 cups fresh or frozen raspberries, divided
2 cups fresh or frozen strawberries, divided
4-1/2 teaspoons cornstarch
whipped cream (optional)
confectioner’s sugar (optional)
In a large bowl, whisk together the flour, 1/4 cup sugar, cocoa powder and salt. In a medium bowl, whisk together the coconut milk and eggs. Add milk mixture to flour mixture and stir until well-combined. Cover and refrigerate for at least an hour.
Place water, 2 cups raspberries and 1-1/2 cups strawberries in a blender or food processor; cover and process until puréed. (Note: I used frozen berries and ended up having to add a lot more water because the mixture was so thick. I recommend you thaw the berries if using frozen.)
In a medium saucepan, whisk together the cornstarch and remaining 1/3 cup sugar. Strain berry purée into saucepan containing cornstarch mixture, then discard seeds. Bring to a boil over high heat, then reduce to low and simmer, stirring often, for about 2 minutes or until the mixture has thickened. Transfer to a bowl, let cool slightly, then refrigerate until chilled.
Heat an 8-inch nonstick skillet (or crepe pan if you have one) over medium heat. Remove crepe batter from refrigerator and stir well. Remove skillet from heat and spray with cooking spray. Fill a 1/4-cup dry measure about three-quarters full and pour into the center of the skillet. Quickly roll pan around to get as thin a layer of batter as possible. Return to heat. When top appears dry (less than a minute), flip and cook about 15 seconds more. Remove to wire rack; when cool, stack on plate. Repeat with remaining batter, spraying the skillet before cooking each crepe.
To serve, fold each crepe in quarters or roll up and top with sauce and remaining berries. Add whipped cream or confectioner’s sugar, if desired.
Makes 12 servings
Per serving (1 crepe w/sauce, does not include optional ingredients): 155 calories, 2g fat (1g sat), 35mg cholesterol, 134mg sodium, 34g carb, 3g fiber, 22g sugar, 3g protein
I’m over eggs for breakfast. It’s not that I don’t like them, but ever since the CompostMaster read Gabrielle Hamilton’s Blood, Bones and Butter, he has been on a quest to master the perfect French omelet. Let’s just say he’s been practicing … a lot. If you ever want an omelet, he’d be happy to oblige, but you’ll have to put up with his phony French accent while he cooks.
I’ve been looking for some alternatives to eggs for breakfast and stumbled across this recipe for an oatmeal/quinoa mixture with roasted cranberries. I love oatmeal in the morning, but need more protein and the quinoa provides it in this recipe. I was also intrigued by the idea of roasting cranberries with a touch of coconut oil, maple syrup and cinnamon.
You can find the complete recipe including nutritional information on myfitnesspal’s Hello Healthy blog. I made a few tweaks:
- Fresh cranberries aren’t available this time of year, so I used frozen ones and thawed them slightly before proceeding with the recipe.
- I used a mixture of different colors of quinoa – red, black and white.
- I made the recipe once with coconut milk and once with almond milk. Both were good.
- I served the oatmeal with additional milk and cinnamon.
- The recipe says it makes 3 servings and each serving has 53g carb. I got at least 4 servings out of the batch and that reduces the carb count to about 40g per serving. If this is still too much for you, you might want to reduce the serving size even more and add some almonds or walnuts to bulk it up.
Make it Gluten-free: Use certified gluten-free oats and quinoa.
Make it Vegan: Use coconut milk or almond milk instead of milk.