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07 July 2008
Low GI diet reduces cancer risk
 
A new Italian study says a low Glycemic Index diet may reduce the risk of developing cancer.
 
02 July 2008
Medicare item looks to prevention
 
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03 July 2008
Diabetes link for men whose sisters have PCOS
 
Men whose sisters have Polycystic Ovary Syndrome (PCOS) are at higher risk of type 2 diabetes and metabolic syndrome.
 
26 June 2008
People with type 1 satisfied with newer insulins
 
People with type 1 diabetes who take the newer insulin analogues report greater satisfaction and better quality of life.
 

Recipe of the week

Our recipe of the week is recommended by Diabetes Australia-NSW dietitians as a good option not only for people with diabetes, but for all Australians interested in a delicious and healthy meal.

Diabetes Australia-NSW members are also able to access the Recipe of the Week archives and the yummy Dessert of the Month.

If you would like to become a member of Diabetes Australia-NSW or find out more about the many benefits of membership.

Smoked Paprika Chicken and Corn Frittata with Cos and Capsicum Salad

Recipe of the WeekPreparation time: 15 minutes

Cooking time: 25 minutes

Serves 2

Ingredients:
3 teaspoons canola oil
100 g/3 ½ oz sliced chicken breast fillet
1 cup (80 g/2 ¾ oz) sliced leek (white part only)
1 teaspoon sweet smoked paprika
2 x 50 g /1 ¾ oz eggs (omega-3 enriched)
¼ cup (75 g/2 ½ oz) creamed corn
1 teaspoon wholemeal plain flour
2 teaspoons chopped chives
2 tablespoons (50 g/1 ¾ oz) creamed corn, extra

Salad
3 cups torn baby cos lettuce
1 cup (100 g/ 3 ½ oz) finely sliced red capsicum
3 teaspoons vinaigrette dressing

Method:
Preheat oven to moderate 180°C (350°F/Gas Mark 4) and grease and base line, with baking paper, 2 x 10 cm (4 inch) diameter ovenproof dishes.
Heat oil in a non-stick frying pan over a high heat and brown the chicken, 2-3 minutes. Reduce heat and stir in the leek and cook for 3-4 minutes or until the chicken is cooked and the leek is soft. Stir in the paprika and cook for a further 1 minute. Divide mixture between the two prepared dishes.
Beat the eggs lightly and mix in the corn, flour and chives and pour evenly over the chicken.
Bake for 20-25 minutes or until golden and set. Cool for a few minutes and then turn out of the dishes, remove the baking paper and place on warmed serving plates.
Serve with the extra creamed corn and salad.

Tip:
To add extra fibre to this dish, add extra vegetables to the salad. For those that need more carbohydrate then this recipe provides add a wholegrain roll or some steamed new potatoes.

Nutritional Information per serve:
Kilojoules 1390 kJ
Fat 21.8 g
Saturated Fat 3.9 g
Carbohydrate 16 g
Dietary fibre 4.7 g
Sodium 297 mg

Recipe from Eat to Beat Cholesterol by Nicole Senior APD & Veronica Cuskelly, published by New Holland Publishers. Reproduced with kind permission.

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