Special Diets/ Food Allergies

The Scramblog

More Exciting Improvements to The Scramble!

Thai Sweet and Sour Chicken Lettuce Wraps

The key ingredient in these wraps, Asian sweet chili sauce, is a popular Thai seasoning sauce, which is getting easier to find in North American grocery stores as those flavors gain in popularity. If you can’t find it, you can make your own by combining 1/4 cup orange marmalade, 1 tsp. rice wine vinegar and 1/8 – 1/4 tsp. red pepper flakes. Thai Sweet and Sour Chicken Lettuce WrapsPrep + Cook Time: 20 minutes Makes four servings 1 lb. boneless, skinless chicken breasts 1/4 cup Asian sweet chili sauce (also called Mae Ploy) 2 limes, use 2 Tbsp. juice, plus 4 lime wedges 1/4 - 1/2 cup fresh cilantro or mint, coarsely chopped (optional) 1 red bell pepper, thinly sliced 2 scallions, dark and light green parts, thinly sliced 1 head Boston or other wide leaf lettuce, leaves separated Put the chicken in a microwave-safe dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, 6 – 8 minutes, turning it once...

How to Pan-Fry Crispy Tofu in the Skillet

How to Pan-Fry Crispy Tofu in the SkilletI would love to show you how to make my family’s favorite crispy browned tofu in the skillet (my husband Andrew deems it BTE, or Best Tofu Ever!) to use in all your favorite Asian stir-fries or as a vegetarian substitute for chicken or beef in recipes or toss it in salads. We also like to dip it into the  Korean sesame-soy sauce dipping sauce below.Watch the video:Crispy Tofu in the Skillet16 oz. extra firm tofu in water 2 Tbsp. canola, vegetable or peanut oil Drain the tofu, cut it into 1-inch cubes, and wrap it in a clean dishcloth for as long as possible (up to 12 hours), but at least 5 minutes. Heat the oil in a large nonstick skillet or wok over medium heat. When the oil is hot, add the tofu in a single layer and brown it, turning occasionally, for 10 - 15 minutes until it is golden brown. Using a spatula, transfer the tofu to a plate and set it aside. Korean Sesame-Soy Dipping Sauce for Crispy Golden...

Vegetarian and Gluten Free Meal Plans Available

Vegetarian and GlutenFree Meal Plans In addition to our weekly meal planner, did you know we have meal plans for specific diets, too? Get our 4-week gluten-free meal plan here or our 6-week vegetarian meal plan here. What specific meal plan would you like us to create next? Sugar-free? Nut-free? Vegan? Meals in 20 minutes or less? Please send your feedback to aviva@thescramble.com.

Healthy Dessert or Energy Snack: Fudgy Figgy Balls

I’ve been on the prowl for more healthy dessert recipes that can satisfy my sweet tooth and my need for something portable and chewy but doesn’t have added sugar like packaged energy bars do. I received some lovely black mission and golden figs from California Figs (which represents California fig growers) and transformed them into these sweet and chewy balls that you can enjoy for a healthy dessert or high energy snack.  By the way, figs are as nutritious as they are delicious--they are high in fiber and loaded with antioxidants. Figs have many uses; I’ve found they are also a lovely addition to a cheese plate for entertaining guests, and I’ve also been tossing them in pasta with a savory cheese and toasted nuts.Fudgy Figgy BallsPrep (no cook) = 15 minutes Makes about 16 balls 1 cup dried black mission figs (about 14 figs), stemmed if necessary (just pull or cut the hard stem off if they have one) 1/4 cup + 1 Tbsp. water 1/4 cup + 1 Tbsp. almond butter 1/2...

Feedback from a Scramble Weight Watcher

Dear Aviva, We've been using the Scramble for about 4 months now.  I have some feedback.  First (and I know you've made a disclaimer about this) the Weight Watcher's point count doesn't seem to match up to the new program. Second, I don't do the cooking, but I am the one who is a member of Weight Watchers.  Many of the recipes use a LOT of fat, sometimes 4 tablespoons for a 4 - 6 serving menu (main dish and side dish) WOW!  That's a lot of fat.  Do you have some more diet friendly dishes?  I left another menu mailer that steered toward a Paleo diet that didn't work for me.  I'd like this one to work for us.Best, Eileen H., NJ Hi Eileen, Thanks so much for that feedback! We are working on a plan right now to update the WW points to the new system so I'm really glad to hear that will help you. Regarding fat, after a lot of reading and research, I have evolved in some of my...

What To Use If You Run Out Of Bread Crumbs (and how to make bread crumbs that are gluten-free)

10 Substitutes to Use if Your Run Out of Bread Crumbs and How to Make Bread CrumbsI’m a longtime evangelist for keeping a well-stocked kitchen and immediately adding staples to our grocery list when we finish them up so we can restock on our next trip to the store.  So it completely surprised me when I recently discovered that I had no bread crumbs in the house, and no bread to make my own. That particular night I was testing a new recipe for salmon sliders and wanted to use bread crumbs as a binder in the burgers. What I occasionally lack in organization I try to make up for in resourcefulness.  I decided that grinding whole grain Heritage Flakes cereal to a bread crumb consistency in a mini food processor would make a more-than-decent substitute.  The salmon sliders turned out to be delicious (recipe coming soon). Crisis averted. When you run out of an ingredient there is often a way to simulate it with a little culinary creativity. Here are some substitutes...

New Scramble Recipe Categories—No Added Sugar and Vegan

By popular request, you can now search for recipes that have “no added sugar” (no added sugar includes those with natural sugars like honey and maple syrup, but doesn’t include naturally occurring sugars like those in fruit and some dairy) and recipes that have no animal products at all (vegan).  Some of the top-rated recipes that have no added sugar include our Italian Shotgun Wedding Soup and Quick Tilapia with Lemon, Garlic and Capers. A few of the most popular vegan or vegan-friendly recipes on the site are Roasted Indian Cauliflower Tossed with Chickpeas and Cashews and Taco Salad in a Whole Wheat Baked Bowl. We’re busy coding all of our recipes for these categories by hand, so please let us know if we missed any or accidentally put the wrong recipe in either of these categories. You can let us know in the comments below the recipe, which we check every day. Thank...

Easy Diabetes Cookbook: The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes

Our newest Easy Diabetes Cookbook, The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes, is here!

There's something soul-soothing about flipping through a cookbook -- looking at the photographs, flagging recipes you want to try, and envisioning how wonderful they'll be when your family sits down to enjoy them. Although many of us love finding recipes online, it can't replace the simple pleasure of paging through a real book.

I'm so excited to tell you about my new cookbook, which comes out in less than 2 weeks! I am positive you will love this new book; it has all new recipes since my last cookbooks. It's also my first cookbook to have color photos for every single recipe.

The Six O'Clock Scramble Meal Planner takes the stress and guesswork out of planning your dinners, whether you are cooking for 1, 2, or your whole family, including kids. Pre-order this book today via Amazon or at Shopdiabetes.org  crack it open...

Healthy Holiday Eating for People with Diabetes or Who Want to Prevent It (and how to Pre-Order my New Cookbook!)

Lately I’ve been learning so much about healthy eating for people who have diabetes and pre-diabetes (or for anybody that wants to lose weight and get healthier!).  In February, my fourth cookbook comes out, featuring recipes and meal plans to help people prevent and manage diabetes, and will be published by the American Diabetes Association so I’ve been steeping myself in knowledge about a diabetes-friendly diet and I’m so excited to share all the healthy and delicious recipes I have created since my last cookbook came out in 2010! In November I did a series of TV and radio interviews on behalf of the American Diabetes Association for American Diabetes Month.  The theme this year is “Eat Well, America!”, and I enjoyed talking about how people can eat well during the holidays and still enjoy their favorite holiday foods. Probably the most important—yet simple—thing I’ve learned about...