Dear Editors of Eating Well... I really wish I could use your recipes in planning my weekly menus. However, I cannot... because you continue to use the phrase "0g added sugar" on your menu instead of the actual number of grams of sugar. For example - your "Seared Steak in Port WIne and Grape Sauce" recipe here - 0g added sugar would lead a diabetic to think this is a good idea for their diet. Port wine has a TON of sugar. Adding grapes adds even MORE sugar to the dish. I suspect a serving of this has as much as 30g of sugar per serving, or more. That would spike my blood sugar, and possibly even dangerously so.
Please consider revising your nutrition facts to be honest with diabetics about your recipe's sugar content.
01/25/2015 - 2:53pm
Not sure about the previous comment, but this is done with salmon...use wild caught sustainable USA salmon...its a great, easy and elegant dish. The fresh basil is a great touch. A little sprinkle of balsamic vinegar livens it up just a bit too.
01/06/2015 - 1:27pm
Tilapia is one of the least nutrient rich and most contaminated fish out there with a fatty acid profile worse than bacon. It is definitely not a clean food choice and should be avoided.