Easy Chai Tea

When you have diabetes it's hard to find anything to drink that isn't laden with Splenda or equal. Since I can't use either it's hard to have anything on hand that you don't make yourself. Our systems from blood to bronchial and even digestive all perk up to certain spices, many of which you'll find in chai tea. If you hold out the milk you can store it in your fridge very easily and serve it cold or hot. I like to drink it as a dessert some days or use it as the liquid base for oatmeal.

Easy Chai Tea

2 cups of water
4 black tea bags
2 cups of fat free skim milk (or milk substitute)
2 tablespoons of honey
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
pinch of black pepper

Heat the water to boiling. Add tea bags, reduce heat to medium. Simmer for two minutes then remove the teabags.

Stir remaining ingredients in and return to high heat for a good boil. Beat with a wire whisk to make the milk foam and serve.

Makes 4 (1 cup) servings.

1 serving = 80 calories, 65mg sodium, 4g protein, 16g carbs, 0mg cholesterol, 0 fat, 0 saturated fat, 0g fiber.

Food Exchange = 1/2 fruit; 1/2 skim milk

For the love of Tandoori

While in New York I was talked into going to a lovely Indian place by my friends and had the most incredible Tandoori Chicken. If you've never had it, it's something to expierence, it really is. This is the closest that I've been able to create at home (having no tandoori oven).

Cheater's Tandoori Chicken

4 cloves garlic
1/4 cup virgin olive oil
1-2 teaspoon curry (heat of your choice)
1/2 cup low-fat plain yogurt (or non-dairy soy yogurt)
1/2 teaspoon salt
1/2 lemon's juice
chicken breasts

Combine all ingredients in a food processor. Marinate chicken breasts in the sauce, sealed tightly overnight. Grill or broil to desired doneness. The crisp parts are the best.

Your results will be a reddish, flavorful dish that will compliment almost any setting.