Diabetic-friendly cooking by Latina Chef LaLaThursday, July 5th, 2012
Diabetic-friendly cuisine is especially important to me as diabetes has had a major impact on the health of the latino community. Chef LaLa, our favorite Latina celebrity chef and a certified nutritionist, is helping to educate Latinos about type 2 diabetes by participating in a food and health tour in Southern California and showing how to prepare a diabetic-friendly meal.
Meet Chef LaLa
Chef LaLa encourages Latinos to make healthy lifestyle changes via the new program Sazone Su Salud (Season Your Health)
Sazone Su Salud (Season Your Health) is an educational campaign that showcases food recipes to help Hispanics to create a healthy, diabetic-friendly lifestyle. Chef LaLa engages Latinos in live demonstrations of diabetic-friendly cooking in three California communities – Bakersfield, Los Angeles, and Orange County.
Chef LaLa said: “I’m excited to be a part of Sazone Su Salud to help educate Hispanics about easier ways to prepare healthy meals as one way to help manage their type 2 diabetes.”
Type 2 diabetes is a very serious problem among the Latino community in the U.S. One out of five adult Latinos of age 50 or older has been diagnosed with type 2 diabetes. California has the highest rate of type 2 diabetes among Latinos aged 18 to 44 years.
Here is one of the healthy diabetic-friendly Chef LaLa’s recipes for Carnitas Tacos.
Prep: 15 minutes Roast: 25 minutes at 350°F Stand: 5 minutes
Ingredients for 4 servings:
- 1 ¼ pound pork tenderloin
- 1 medium orange
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 12 6-inch corn tortillas
- 1 recipe Pico de Gallo
- Snipped fresh cilantro
- Lime wedges (optional)
Pico de Gallo
- 1 cup chopped tomatoes
- 2 tablespoons chopped red onion
- 2 tablespoons snipped fresh cilantro
- 1 tablespoon minced fresh jalapeño chile pepper
- 2 tablespoons lime juice
- 2 cloves garlic, minced (1 teaspoon)
- 1/8 teaspoon salt
- Preheat oven to 350°F. Trim fat from pork. Juice orange over a bowl (you should have about 1/4 cup orange juice). Brush orange juice evenly onto pork tenderloin. Sprinkle with garlic salt and black pepper; set aside.
- In a large oven-going nonstick skillet† heat oil over medium-high heat. Add tenderloin. Cook tenderloin for 5 to 10 minutes or until golden brown on all sides, turning to brown evenly. Drain off fat.
- Roast tenderloin for 25 to 30 minutes or until an instant-read thermometer inserted near the center registers 155°F. Remove from oven and let stand for 5 minutes before serving.
- Meanwhile, wrap tortillas in foil. Heat in the 350°F oven about 10 minutes or until warm, turning once. Chop roasted pork or cut into bite-size strips. Serve in warm tortillas; top with Pico de Gallo and cilantro. If desired, serve with lime wedges.
Pico de Gallo Instructions:
- In a small bowl combine 1 cup chopped tomatoes; 2 tablespoons chopped red onion; 2 tablespoons snipped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon minced fresh jalapeño chile pepper;* 2 cloves garlic, minced (1 teaspoon); and 1/8 teaspoon salt. Makes about 1 1/4 cups.
Click here for more diabetic-friendly recipes by Chef LaLa.
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