Food and Nutrition – Page 20

05/16/201806/01/2018

Diabetes Awareness Day at Mosaic Central Farm Market

Divabetic presents Diabetes Awareness Day at Mosaic Central Farm Market featuring a Dog Fashion Show, Healthy Food Tours, Free Sight & Hearing Screenings, Plate Poetry Project Display, a Diabetes Alert Dog Demonstration and Live Folk Music by Rick Franklin on Sunday, June 3, 2018.

8:30 AM Lions Free Sight & Hearing Screenings for Adults & Children (until 12 PM). Lions Club District 24A Sight and Hearing Van will host free sight (including glaucoma) and hearing screenings for all visitors (men, women, and children). They will also offer a paper screening test for diabetes and blood pressure testing.

10 AM Healthy Food Tour with Registered Dietitian, Certified Diabetes Educator Nadine Young RD, CDE with Virginia Hospital Center. Buy foods and see how they fit with ChooseMyPlate. Visit different booths to pick up seasonal fruits and vegetables, as well as local dairy, grain and protein products so you can build your healthy plate.

10:30 AM Dog Fashion Show Registration & Rehearsal

10:45 AM Healthy Food Tour with Dietitian Nadine Young RD, CDE with Virginia Hospital Center. Buy foods and see how they fit with ChooseMyPlate. Visit different booths to pick up seasonal fruits and vegetables, as well as local dairy, grain and protein products so you can build your healthy plate.

11:30 AM Dog Fashion Show hosted by Mr. Divabetic. Mr. Divabetic hosts a ‘GLAM MORE, FEAR LESS’ fashion show featuring dogs of all breeds dressed to the nines with prize awards compliments of Mosaic Central Farm Market vendors. REGISTER NOW: https://goo.gl/forms/WWxkBrs7ugpfK38P2

12 PM Diabetes Alert Dog Demonstration & Talk with Internationally Known Scent Detection Dog Expert, Debby Kay, Nationally Known Healthy Educator, Kathy Gold RN, CDE, Poet Lorraine Brooks and Mr. Divabetic.

Have you ever wondered what it takes to teach your dog to sense your oncoming low blood sugars and actually alert you to them?

Renowned dog expert Debby Kay provides an overview of the basics of dog training and dog care and details how your dog can sense your blood sugars and respond in different ways depending on whether your blood sugar is high or low.

Debby Kay has 40 years of experience as a canine professional and pioneered many firsts in canine scent work. She left her position as a research scientist for the Federal Government to become Training Director of International Detector Dogs Ltd., training the first toxic waste detection dog. She was an early pioneer in training dogs to help ecologists, geologists and field biologists find targeted specimens for their research. Debby trained some of the first classes of dogs and instructors for the ATF explosive dog program in Virginia.

Respected diabetes educator Kathy Gold RN, CDE joins Debby Kay to share expert advice for treating hypoglycemia and/or high hyperglycemia for people living with diabetes.

1 PM Plate Poetry Project & Workshop: What’s Eating You? Fine Artist Susan McCalsin’s Plate Poetry Project explores the conversations that people have with themselves while eating. Divabetic volunteers help adults and kids to express their mealtime thoughts and concern after reading aloud several of her poems.

Acoustic Blues Musician and Songwriter, Rick Franklin will be performing throughout at Diabetes Awareness Day. Rick’s musical style of blues is known as the “Piedmont” style identified with such legendary players as Blind Blake, Blind Boy Fuller and William Moore along with players and friends like “Bowling Green” John Cephas, John Jackson, and Archie Edwards.

04/14/2018

‘Eat What You Love, Love What You Eat’ on Divabetic’s Luther Vandross Tribute Podcast

Dr. Michelle May, who is a recovered yoyo dieter and the award-winning author of ‘Eat What You Love, Love What You Eat: How to Break Your Eat-Repent-Repeat Cycle’ joins us to talk about emotional eating on Divabetic’s Annual Luther Vandross Tribute podcast on Thursday, April 19, 2018, 6 – 7:30PM, EST.

“Emotional eating only becomes a problem when it’s over-used to cope with or avoid feelings,” says Dr. Michelle May.

Experts define emotional eating as eating as a way to suppress or soothe negative emotions, such as stress, anger, fear, boredom, sadness and loneliness. Major life events or, more commonly, the hassles of daily life can trigger negative emotions that lead to emotional eating and disrupt your weight-loss efforts.

“Over the years, I’ve learned to heal the emotional connection to food that wasn’t serving my highest good”, admits Dr. Michelle May. “I’ve also learned to embrace my healthy emotional relationship with food. When I’m craving chocolate even though I’m not hungry (and sometimes when I am!), I’m probably bored of working at my desk or I’m feeling overwhelmed and in need of a break. I also love the emotional connection of cooking with my chef-husband, dining with my friends and family, and savoring a fabulous piece of chocolate–simply for pleasure!”

Though Luther Vandross enjoyed success after success in his professional life, he was beset by personal struggles with his weight — the cruel cycle of gaining and losing 100 pounds dominated his life. He lost more than 100 pounds over thiriteen times during his lifetime.

“It’s the most awful, dark feeling in the world,” Luther said of the times when he put back on 100 pounds. “It feels like you’re wearing an 80-pound hat and a coat that weighs 300 pounds … You feel like it’s always dark and gloomy.”

While many people struggle with significant weight fluctuations, Luther’s yo-yo relationship with food was displayed before millions of fans.

“It makes it very hard,” he said. “You wear it externally so the minute you walk through the door, everybody knows ‘Luther’s not winning his battle with his demon.'”

Luther Vandross suffered from type 2 diabetes and hypertension, both of which may have been brought on by family genetics as well as lifestyle and nutrition. He had just finished the final vocals for the album ‘Dance With My Father’, when on April 16, 2003 he suffered a severe stroke at his home in New York City. The stroke left him in a coma for nearly two months, during which time he also had to fight both meningitis and pneumonia (which required a tracheotomy). The stroke also left Vandross with noticeable difficulty speaking and singing, as well as confinement to a wheelchair.’

TUNE IN: Divabetic’s Annual Luther Vandross Tribute podcast on Thursday, April 19, 2018, 6 -7:30 PM, EST. Guests include Dr. Michelle May, Alyson Williams, ‘Here & Now’ songwriter and entertainer Terry Steele, Luther Vandross Historian Leon Petrossian and superfan, John Price. Throughout the podcast we will be featuring selected songs from the album entitled ‘Busy Body’ courtesy of SONY Music. On ‘Busy Body’, Luther Vandross’ third album features ‘Superstar’, ‘For the Sweetness Of Your Love’, and the duet with Dionne Warwick entitled ‘ How Many Times Can We Say Goodbye’.

Join us for the inaugural Fandross Festival presented by the Vandross Family Estate and Divabetic celebrating the musical legacy of Luther Vandross and raising awareness for the prevention of diabetes health-related complications such as stroke.

Fandross Calendar of Events: Fandross Kick-Off Party at Ashford & Simpson’s Sugar Bar on 5/10/18, Lisa Fischer & Grand Baton at the Blue Note on 5/11/18, Fandross Festival at SVA Theater on 5/12/18, Fandross Sunday Brunch at Casa de Femme on 5/13/18. All tickets sold separately on Eventbrite.

More event details at Divabetic.org

03/26/2018

Ropa Vieja Slow Cooker Recipe by Holly Clegg

Best-Selling Cookbook author Holly Clegg guests on March’s Diabetes Late Nite podcast, shares her wonderful Cuban recipe to help you add some flavor to your menu without compromising your health.

Holly says, “Easy to toss into a crock pot for a wonderfully flavored Cuban beef stew-style recipe. Serve over rice or with tortillas.” She adds, “If using a cooker larger than what’s called for increase everything proportionately, making sure the cooker is at least half to no more than two-thirds full.

Ropa Vieja Slow Cooker Recipe from Alimentándose bien durante el cáncer: Recetas fáciles y recomendaciones durante y después del tratamiento.

Ingredients

2 pounds flank steak, trimmed of fat

1 cup fat-free beef broth

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 green bell pepper, cored and sliced into strips

1 onion, sliced into strips

1 tablespoon minced garlic

1 teaspoon cumin

1 tablespoon vinegar

Directions

1. In 3 1/2-6-quart slow cooker, insert plastic liner if desired. Place flank steak in slow cooker. Add remaining ingredients. Cover, and cook on LOW 8-10 hours or on high 4 hours or until meat is very tender.

2. When meat is very tender, remove from slow cooker and shred meat with fork. Serve in sauce.

Makes 8 servings

Nutritional information per serving: Calories 197 kcal, Calories from fat 42%, Fat 9 g, Saturated Fat 4 g, Cholesterol 48 mg, Sodium 378 mg, Carbohydrates 7 g, Dietary Fiber 1 g, Total Sugars 5 g, Protein 21 g, Dietary Exchanges: 1 vegetable, 3 lean meat

Nutrition Nugget: Make this even easier by cutting up vegetables the night before so are ready to go in morning. Cut slow-cooking vegetables, such as carrots, into small pieces. Cut quick-cooking vegetables, such as sweet peppers into bigger pieces. Can serve over couscous, polenta, or rice, if desired.

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim & TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.

This newly revised and expanded 15-year anniversary edition of Holly’s Eating Well Through Cancer includes chapters on nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. With easy everyday recipes using familar ingredients, you’ll find this book an invaluable recipe resource for cancer prevention

Holly Clegg attended the Cordon Bleu Cooking School, London. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.

LISTEN NOW: Mr. Divabetic shines the spotlight on author and chef, Holly Clegg, in this half-hour special edition of Diva Talk Radio. This fun-filled food frenzy will feature expert advice on quick, flavorful and healthy eating from Holly’s latest book, ‘Too Hot in the Kitchen: Secrets to Sizzle at Any Age’

LISTEN NOW: March’s Diabetes Late Nite podcast inspired by Celia Cruz. Guests include Cookbook Author Holly Clegg, Constance Brown-Riggs MSEd, RD, CDE, CDN, Poet Lorraine Brooks, the Charlie’s Angels of Outreach and Mama Rose Marie.

03/14/2018

Cuban Food: Eating Smart for Diabetes with Constance Brown-Riggs, MSEd, RD, CDE, CDN

A ham and cheese sandwich every day. Fried chicken and pork rinds. White rice, white bread, and few leafy greens. Soft drinks with every meal. When interviewers asked a nationwide sample of Cubans what they ate on a typical day, and what they would put on a daily menu if they could choose whatever they wanted, these were among the top responses. Results of that landmark study revealed that a majority of Cubans eat too much sugar, not enough fruits and vegetables, and have an unhealthy predilection for fried food, red meat and saturated fats.

I reached out to Constance Brown-Riggs, MSEd, RD, CDE, CDN, who is the co-author of ‘Diabetes Guide of Enjoying Foods of the World’ for her advice on how to enjoy Cuban foods without compromising your diabetes wellness. Below is our exclusive interivew for Divabetic:

Q: What do you eat if you love fried foods and you have diabetes?

Constance Brown-Riggs (CBR): Years ago, conversations about food and diabetes were based on what you couldn’t eat. But having diabetes doesn’t mean the end of good eating. The principles of a healthy diet are the same for the person with diabetes as they are for everyone else. Fried foods prepared with minimal amounts of heart-healthy oils can be included in your meal plan. However, fried foods are higher in calories than baked foods. Therefore, it’s a good idea to eat fried foods in moderation. Click here for a step-by-step guide to healthy frying—your taste buds will be glad you did!

Q: What are the healthiest options to choose when eating Cuban foods?

CBR: Cuban cuisine contains many healthy ingredients including fresh seafood, legumes, fruits, and vegetables. Two popular dishes are ropa vieja and sancocho.

Ropa vieja is shredded beef made in a slow cooker with tomato paste, tomato sauce, onions, green bell peppers, garlic, olive oil, and spices. It’s often served over rice or on tortillas.

Sancocho is a hearty Cuban stew made with native root vegetables—squash, yucca, yams, or potatoes with pork or beef. Beans, lentils or pigeon peas are also added.

Q: What advice can you give to someone trying to cut back on salt without comprising flavor?

CBR: Get familiar with your spice rack! Spices are low in sodium and add wonderful flavor to food. The good news is you don’t have to cut sodium out of your diet all at once. If you cut back on sodium little by little, your taste for salt will change with time. While you’re cutting back, it’s a good idea to avoid adding salt to your food after it’s cooked. Contrary to what you might think you’ll use less salt and improve the flavor of your food by adding just a pinch of salt during the cooking process.

Q: How much visible fat on your beef, pork or lamb should you remove before eating?

CBR: The general recommendation is to remove as much visible fat as possible. To prevent the meat from drying out and becoming inedible, I suggest trimming some of the fat before cooking. Then trim the remaining fat before eating the meat.

Q: What kind of oil do you recommend to use for frying foods?

CBR: For healthy frying as mentioned above, it’s important to use heart healthy oils with a high smoke point, such as almond, avocado, hazelnut, or sunflower. Remember even healthy fried foods should be reserved for special occasions.

Q: How important is other people’s support when trying to change eating habits?

CBR: Changing eating behavior is one of the most challenging behaviors to change. Having a support system in place can really help. You may tell people around you that you are going to change your eating habits and lose weight so that they can encourage you—not police you! It’s also a good idea to schedule a consult with a registered dietitian (RD). An RD, especially one who has been trained as a Certified Diabetes Educator (CDE), can help you to understand how food affects your diabetes and how to make dietary modifications that increase your wellness. They can also help you develop strategies for dealing with the food police.

Q: I hate vegetables, what do I do?

CBR: With a little creativity you can begin to eat vegetables every day. Add kale or spinach to your morning smoothie, order veggie pizza for lunch and mix cauliflower with mash potato for dinner. And for dessert have zucchini bread or zucchini brownies. Don’t forget basic tomato sauce counts as one veggie serving! To boost the veggie power of your sauce, add puréed carrots or winter squash, peppers, onions, or greens.

Constance Brown-Riggs, is a registered dietitian, certified diabetes educator, national speaker and author of the Diabetes Guide to Enjoying Foods of the World, a convenient guide to help people with diabetes enjoy all the flavors of the world while still following a healthy meal plan. Follow Constance on social media @eatingsoulfully

We’re talking about different ways to ‘SPICE UP’ your diabetes life with musical inspiration from the “Queen of Salsa”, Celia Cruz on March’s Diabetes Late Nite podcast. Guests include Best-Selling Cookbook Author (Eating Well Through Cancer Cookbook – Spanish Edition), Holly Clegg, Constance Brown-Riggs MSEd, RD, CDE, CDN, and the Charlie’s Angels of Outreach. LISTEN NOW

02/28/201803/13/2018

Healthy Cuban Pork and Black Beans Recipe by Holly Clegg

‘La Reina de la Salsa’ is our musical inspiration for the upcoming Diabetes Late Nite podcast on Tuesday, March 13, 2018, 6 PM, EST.

March’s musical inspiration, Celia Cruz did not have diabetes but people of Hispanic and Latino origin are at high risk for developing type 2 diabetes as well as experiencing diabetes health-related complications such as amputation.

However, there’s recently been a breakthrough in preventing amputation in Cuba thanks to a unique Cuban product Heberprot-P, a drug that has sparked acclaim for its effectiveness in controlling and healing diabetic foot ulcers.

This drug registered in 2006 was created by Cuban scientist Jorge Berlanga and a team from the Center for Genetic Engineering and Biotechnology of the island.

It contains epithermal growth factor (EGF) as an active pharmaceutical ingredient, while being applied by direct infiltration or injections in the wound site closing the ulcers in a period of 45 to 90 days.

“With the application of this medication, we were able to reduce amputation rates in the country from 70 percent to 5 percent today,”said Dr. Jose Fernandez Montequin.

Currently, Heberprot-P is registered in 23 countries and is effectively applied in 10 countries that have already authorized its use and marketing.

Best-Selling Cookbook author Holly Clegg, who will be joining us on March’s Diabetes Late Nite podcast, shares her wonderful Cuban recipe to help you add some flavor to your menu without compromising your health.

“This fabulously flavored diabetic-friendly pork tenderloin recipe is ideal for a slow cooker,” says Holly Clegg.” I like to serve with yellow rice.”

Cuban Pork and Black Beans Recipe from KITCHEN 101 Cookbook (Crockpot Convenience Chapter)

Ingredients

2 (1-pound) pork tenderloins

Garlic powder

2 onions, chopped

1 (15-ounce) can black bean soup

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) can tomatoes and green chilies

1 tablespoon chopped jalapenos

2 tablespoon ground cumin

2 tablespoons lime juice

Directions

1. Season pork tenderloins heavily with garlic powder. In 3 ½-6-quart slow cooker, insert plastic liner if desired. In slow cooker, combine all ingredients.

2. Cook on LOW 6-8 hours or until pork tenderloin is tender.

Makes 8 servings

Nutritional information per Serving: Calories 245 Calories from Fat 23% Fat 6g Saturated Fat 2g Cholesterol 76mg Sodium 527mg Carbohydrates 17g Dietary Fiber 5g Total Sugars 5g Protein 29g Dietary Exchanges: 1 starch, 1 vegetable, 4 lean meat

Terrific Tip: Add dried herbs to the slow cooker in beginning of cooking, and fresh herbs just before serving.

Nutritional Nugget: A nutritional gem, beans provide an excellent source of fiber and folate, helping with digestive health and weight maintenance.

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.

Holly Clegg attended the Cordon Bleu Cooking School, London. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.

TUNE IN: March’s Diabetes Late Nite podcast inspired by Celia Cruz on Tuesday, March 13, 2018, 6 – 7:30 PM, EST. Guests include Cookbook Author Holly Clegg, Constance Brown-Riggs MSEd, RD, CDE, CDN, Poet Lorraine Brooks, the Charlie’s Angels of Outreach and Mama Rose Marie.

02/20/201802/28/2018

Cuban Stuffed Pork Tenderloin Recipe by Holly Clegg

We’re spotlighting ‘Latinos & Diabetes’ on March’s Diabetes Late Nite podcast with musical inspiration from ‘La Reina de la Salsa’, Celia Cruz on Tuesday, March 13, 2018, 6 PM, EST.

March’s musical inspiration, Celia Cruz did not have diabetes but people of Hispanic and Latino origin are at high risk for developing type 2 diabetes and related cardiometabolic abnormalities. The risk varies considerably among specific ethnic groups and other factors, such as the length of time they have been living in the United States, according to two studies and an accompanying commentary being published in the August issue of Diabetes Care®.

“If there are any bright highlights in the picture,”aid Neil Schneiderman, PhD from The Hispanic Community Health Study/Study of Latinos (HCHS/SOL), “they are that Hispanics/Latinos older than 65 years, who have better access to health care, are more likely to be aware of their diabetes, more likely to be receiving treatment, and have better glycemic control than those people under the age of 65 years.”

“Perky flavors are packed in this eye-catching tenderloin,” says Holly. “Serve sliced to see the stuffing.”

Cuban Stuffed Pork Tenderloin from KITCHEN 101 cookbook

Directions:

2 (1-pound) pork tenderloins

1 teaspoon minced garlic

2 tablespoons Dijon mustard

1/3 cup chopped parsley

1/3 cup shredded part-skim Mozzarella cheese

1/3 cup chopped bread and butter pickles

Pepper to taste

Directions:

Preheat oven 350°F. Cover baking pan with foil.
Make a slit down center of each tenderloin, not cutting through (butterfly).
Spread inside of both tenderloins with garlic and mustard. Stuff with parsley, cheese and pickles. Fold sides together securing with twine or threading toothpicks to hold together. Season tenderloin with pepper. Bake 40-45 minutes or until meat thermometer registers 160°F.

Makes 6 servings

Options: Turn leftovers into Cuban quesadillas or sandwiches. In tortilla, layer, pork (shred if possible), Swiss cheese, pickle slices and mustard and heat in skillet.

Nutritional Information: Calories: 232 kcal, Calories from Fat: 33%, Fat 8g, Saturated Fat: 3g, Cholesterol: 104mg, Sodium: 264mg, Carbohydrates: 3g, Dietary Fiber: 0g, Total Sugars: 2g, Protein: 34g, Dietary Exchanges: 4 1/2 lean meat

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.

This newly revised and expanded 15-year anniversary edition of Holly’s Eating Well Through Cancer includes chapters on nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. With easy everyday recipes using familar ingredients, you’ll find this book an invaluable recipe resource for cancer prevention

Holly Clegg attended the Cordon Bleu Cooking School, London. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.

LISTEN NOW: Mr. Divabetic shines the spotlight on author and chef, Holly Clegg, in this half-hour special edition of Diva Talk Radio. This fun-filled food frenzy will feature expert advice on quick, flavorful and healthy eating from Holly’s latest book, ‘Too Hot in the Kitchen: Secrets to Sizzle at Any Age’

TUNE IN: March’s Diabetes Late Nite podcast inspired by Celia Cruz on Tuesday, March 13, 2018, 6 – 7:30 PM, EST. Guests include Cookbook Author Holly Clegg, Constance Brown-Riggs MSEd,RD,CDE,CDN, Poet Lorraine Brooks, the Charlie’s Angels of Outreach and Mama Rose Marie.

Vídeo oficial de Celia Cruz de su tema ‘Rie Y Llora’. Haz clic aquí para escuchar a Celia Cruz en Spotify: http://smarturl.it/CCRSpot?IQid=RYL

01/29/201802/20/2018

Cuban Style Chicken Soup (Sopa de Polla) by Holly Clegg

In March, we’re spotlighting ‘Cubans & Diabetes’ with musical inspiration from ‘La Reina de la Salsa’, Celia Cruz on Tuesday, March 13, 2018, 6 PM, EST.

Our musical inspiration, Celia Cruz did not have diabetes but her late husband, Pedro Knight, who was an accomplished Cuban-American trumpeter who managed the career, had type 2 diabetes.

Mr. Knight’s physical and mental health declined after his wife’s death in 2003 reports the Mercury News. He fainted and required hospitalization after a July 2004 cancer fundraiser in Miami in Cruz’s honor, and doctors described it as a combination of diabetes-induced low blood pressure and emotional breakdown.

Best-Selling Cookbook author Holly Clegg, who will be joining us on March’s Diabetes Late Nite, shares her wonderful Cuban recipe to help you add some flavor to your menu without compromising your health.

“Cuban chicken soup takes a short cut using Rotisserie chicken,” says Holly. “What’s great about chicken soup is you can adjust the recipe adding whatever you want according to how you feel and what you like!”

Cuban Style Chicken Soup (Sopa de Polla) by Holly Clegg from Alimentándose bien durante el cáncer: Recetas fáciles y recomendaciones durante y después del tratamiento.

Makes 8 (1-cup) servings

Ingredients:
1 bunch green onions, chopped

1 red bell pepper, cored and chopped

1 yucca, peeled and cut into one-inch cubes (about 2/3 cup)

1 cup peeled red potato small chunks

1 plantain, peeled and diced

6 cups fat-free chicken broth

1 teaspoon minced garlic

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

4 cups skinless rotisserie chicken chunks
2 tablespoons lime juice

Cilantro, optional
Salt and black pepper to taste

Directions:

1. In large pot coated with nonstick cooking spray, add green onions, red pepper, yucca, potato, plantain, chicken broth, garlic, cumin and oregano; bring to a boil.

2. Reduce heat, cover, and cook 20 minutes or until vegetables tender. Add chicken, stirring, until well heated.

3. Add lime juice and cilantro if desired and season to taste.

Nutritional information per serving: Calories 216 kcal, Calories from fat 24%, Fat 6 g, Saturated Fat 1 g, Cholesterol 78 mg, Sodium 947 mg, Carbohydrates 21 g, Dietary Fiber 3 g, Total Sugars 6 g, Protein 21 g, Dietary Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat

Terrific Tip: Fresh On average, one medium lime produces about 2 tablespoons of lime juice; but you can also look for lime juice in the grocery to keep on hand at all times.

Nutritional Nugget: Yucca is a good source of the mineral, potassium, which aids the body in building muscle and electrical heart activity. To reduce the sodium for diabetic friendly, use low-sodium chicken broth.

This newly revised and expanded 15-year anniversary edition of Holly’s Eating Well Through Cancer includes chapters on nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. With easy everyday recipes using familar ingredients, you’ll find this book an invaluable recipe resource for cancer prevention

Holly Clegg attended the Cordon Bleu Cooking School, London. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.

TUNE IN: March’s Diabetes Late Nite podcast inspired by Celia Cruz on Tuesday, March 13, 2018, 6 – 7:30 PM, EST. Guests include Cookbook Author Holly Clegg, Constance Brown-RiggsMSEd,RD,CDE,CDN, Poet Lorraine Brooks, the Charlie’s Angels of Outreach and Mama Rose Marie.

01/18/2018

Spaghetti Squash of LOVE by Chef Robert Lewis

What should you amke for dinner this weekend? How about Spaghetti Squash?

Both regular pasta and spaghetti squash have low amounts of fat, salt, and fiber. However, pasta has over 100 calories, while spaghetti squash has only about 20 calories, is richer in protein, and has far fewer carbs than pasta’s 31 grams. You’ll also get 9% of the recommended daily intake of dietary fiber, also delivering a range of nutrients, including vitamins C and A, Potassium & Calcium from spaghetti squash.

Creating vegetable spaghetti from spaghetti is fairly simple but it’s also available ready-to-serve at your local grocery store.

One of our favorite chefs, Robert Lewis aka ‘The Happy Diabetic’ shares this delicious recipe to help you satisfy your hunger without compromising your diabetes health.

Spaghetti Squash of LOVE by Chef Robert Lewis aka ‘The Happy Diabetic’

Ingredients

1 medium spaghetti squash (2 pounds)

1/2 medium green pepper, diced

1/2 medium sweet red pepper, diced

4 medium fresh mushrooms, quartered

1 small onion, diced

1 tablespoon olive oil or canola

2 medium tomatoes, quartered

1 garlic clove, minced

salt & pepper to taste

3 tablespoons shredded Parmesan cheese

Directions

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Roast at 400 for 45 min. or Microwave, uncovered, on high for 12-20 minutes or until tender. Cool.

2. In a large nonstick skillet, sauté the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; sauté 4-5 minutes longer.

3. When squash is cool enough to handle, use a fork to separate strands. Place squash into the pan with the veggies, sauté until hot and fully mixed. Season with salt and pepper and sprinkle with Parmesan cheese.

Yield: 4 servings.

Chef Robert’s Tip: This recipe was tested in a 1,100-watt microwave. The cook time might take longer or shorter.

Nutritional Facts

One serving (1/2 cup spaghetti squash with 1/2 cup pepper mixture) equals 110 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 372 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein.

In a recent profile on the Everyday Diabetes website, Chef Robert Lewis admitted that he feared the worst for his own love of great food following his diagnosis with Type 2 Diabetes in 1998.

“I suspected that my days of good eating were over,” Lewis writes on his blog. “Yet, as I worked through my ups and downs, I came to realize that the selection of foods I could and should eat was vast and included many of my favorites. This motivated me to attempt to create delicious, diabetic-friendly dishes that were also easy to prepare.

Today he’s a man on the go! is a man on the go. When he’s not working as a director of training for 60 restaurants in the Midwest, he’s traveling around the country as a keynote speaker for Taking Control of Your Diabetes and/or hosting his own podcast, ‘The Happy Diabetic Kitchen Podcast’! Read more about Chef Robert Lewis aka ‘The Happy Diabetic’ in Diabetes Health Monitor magazine.

Listen to our 4th Annual Diabetes Mystery podcast entitled ‘Gypsies, Tramps and Peas’.

Synopsis: Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic finally takes the plunge and ventures into a new career as a healthy diabetes-friendly caterer. With the help of his co-workers and nosy Italian mother, he heads for Coney Island to cater his first party for his former swim coach, Ted Rockow. But his nautical soiree quickly capsizes when the guest of honor is found sleeping with the fishes. What it an accident or foul play? Now Mr. Divabetic’s grilling Burlesque dancers, an amorous amputee and some sequined mermaids, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea?

Will he sink or swim? Tune in to find out if he can solve the murder of his former swim coach with the help of his friends, some sassy mermaids and a cooky fortune teller. Along the way to revealing the identity of the murderer he uncovers expert tips for diabetes self-care during the Summer months.

01/06/2018

Raw Blueberry Cheesecake Recipe by Solla Eiríksdóttir

I’m in the midst of the first draft of this year’s Diabetes Mystery podcast (tentatively titled: ‘Swan Wake’) entailing among other things, a gluten-free cheesecake prepared by yours truly. Chaos ensues when my cheesecake mysterious ends up in the wrong place at the wrong time.

Here’s the Diabetes Mystery synopsis:

When the happy healthcare, Mr. Divabetic heads to the Gotham City Ballet Company’s box office to fix a mix up with his Swan Lake tickets he’s faced with a even bigger problem – a murder. To make matters worse, one of his gluten free cheesecakes seems to be covering the victim’s face. Even more shocking are the numerous scandals swirling around the Gotham City Ballet and it’s members that have everyone walking around on tip toes.

Could our happy healthcare host’s questionable culinary skills make him an accessory to the crime or even a possible side dish? Now Mr. Divabetic with the help of his team of smart Diabetes Educators, a best-selling mystery writer and his own nosey Italian Mom must whip up his own crime-solving recipe, and fast–before a hearty dose of intrigue and a deadly dash of danger ends his diabetes advocacy and healthy catering career once and for all.

For inspiration, I’ve been researching various gluten free cheesecake recipes for the past few months. I recently stumbled upon Solla Eiriksdottir’s recipe below posted on Twitter by the Guardian.

Solla Eiríksdóttir is one celebrity chef you may not have come across, but she is a household name in Iceland because of her TV shows and four restaurants focused on raw food and vegan dishes.

If such an approach sounds a little purist, Solla, 55, is more interested in flavor than philosophy.

“It’s a way of preparing food, not a way of life,” she says. “Everywhere in the world, people are told to eat more fruit and vegetables. What we’re doing is transforming fruit and vegetables into real dishes instead of just making salad all the time. This is just food. We love the freshest raw materials so your taste buds are screaming for more.”

Solla Eiriksdottir’s Cheesecake with Blueberries Recipe

Ingredients (for the filling):

450g cashew nuts

240g maple syrup

4 tbsp lemon juice

2 tsp vanilla powder

2 tsp probiotic powder

A small pinch of salt

160g coconut oil

2 tbsp ground chia seeds

Ingredients (for the crust):

150g pecans

280g dried mulberries

60ml coconut oil, liquefied

A pinch of sea salt

For the topping

275g blueberry jam

150g fresh blueberries

1 Line a 23 cm-round cake tin with parchment (baking) paper. For the filling, put the cashew nuts into a bowl, pour in enough water to cover, and soak for about 2 hours. Drain and discard the soaking water. Set aside.

2 Meanwhile, make the crust (base). Put the pecans, mulberries, oil and salt into a food processor and blend until it all sticks together, but is still a little coarse. Press the mixture into the prepared pan with your fingertips. Make sure it covers the bottom of the pan in an even layer.

3 To make the filling, put the drained cashew nuts into a high-speed blender or food processor with the maple syrup, lemon juice, vanilla, probiotic powder and salt. Blend. Add the coconut oil and chia seed and blend briefly. Pour the mixture over the crust and chill overnight in the refrigerator or for 3-4 hours in the freezer until the filling is firm. Top with a layer of blueberry jam and fresh blueberries and serve.

Chef’s Notes: You will need to make this at least three hours before serving. Serves 10 – 12

Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiríksdóttir (Phaidon). Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan.

Every recipe includes symbols to indicate whether dishes are suitable for a dairy-free, gluten-free, nut-free, raw-food, or vegan diet.

After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.

Thinking about eliminating gluten from your diet? Get expert advice from Jill Weisenberger RD, CDE about gluten free diets and food choices exclusively for Divabetic. LINK

12/24/201712/24/2017

‘Blue Christmas’ Sugarfree Lemon and Blueberry Tartlet Recipe from the Diabetic Pastry Chef

Over the past year we have shared healthy recipes, style and entertaining suggestions and diabetes care tips to help you embrace holiday celebrations without compromising your diabetes self-care.

We know many people in our Divabetic community don’t like to celebrate the holidays including Christmas Eve and Christmas because they feel they may disrupt their diabetes care. But with a little pre-planning and guidance from your healthcare entourage you can still enjoy the festivities without failing your diabetes.

Our good friend, Stacey Harris aka ‘The Diabetic Pastry Chef’ offers this Sugar-Free Lemon and Blueberry Tartlet recipe to add to your menu for ‘Blue Christmas’ Day celebration.

Long after singer Fats Domino found his thrill on Blueberry Hill, researchers have found some thrilling news about blueberries. These tiny berries may play a big role in helping manage diabetes.

According to the American Diabetes Association (ADA), berries are a diabetes superfood because they’re packed with antioxidants, vitamins, and fiber — plus, they’re low-GI. Three quarters of a cup of fresh blueberries has 62 calories and 16 grams (g) of carbohydrates. When you have diabetes, keep your blood sugar within a healthy range, thereby lowering your risk of certain diabetes complications, including diabetic retinopathy, or nerve damage; kidney disease; eyesight issues like glaucoma or cataracts; and serious life-threatening illnesses like heart disease and stroke.

Here’s Stacey Harris’ fabulous Sugar-free Lemon Blueberry Tartlets Recipe for you and your family to enjoy!

Curd Ingredients:

3 large eggs

½ to 3/4 cup Whey Low® Type D Granular

¼ cup freshly squeezed lemon juice

2 tbsp. unsalted butter

2 tbsp. grated lemon zest

1 pint blueberries, washed

Directions:

Whisk the eggs and Whey Low® Type D Granular until smooth in the top of a double boiler filled with water. Add the remaining ingredients except for the blueberries and cook over medium heat while whisking continuously. When the mixture resembles slightly whipped cream, remove from heat. Cover and stir frequently while it cools. Once cool, stir in the blueberries and refrigerate.

Note: Alternatively, after cooling, the curd can be mixed with an equal part of whipped cream before adding blueberries and refrigerating.

Pastry Ingredients:

3 tbsp raw sugar or Whey Low® Type D Granular, sifted

1 1/3 cup unbleached all-purpose flour

1 cup white whole wheat flour

¼ tsp salt

2/3 cup unsalted butter, chilled and cut into small pieces

2 tbsp. fresh lemon juice

3 tbsp. ice water

Directions:

Combine dry ingredients in a medium mixing bowl. Cut in butter with pastry cutter until mixture is crumbly like coarse meal. Add lemon juice and water and mix until a small ball can be formed. Gather mixture into a ball and flatten into a disk. Cover and refrigerate for an hour.

Remove dough from refrigerator and roll out on floured board. Cut into 12 5-inch rounds. Line 12 large muffin cups with the dough, prick the bottoms and sides of the dough with the tines of a fork. Bake in preheated 400 degree oven for approximately 15 minutes or until golden. Cool in pan and carefully remove. Fill each cup with the lemon-blueberry mixture and garnish each with a blueberry. Yield: 12 servings

Confused about Carbs? Our friend, registered dietitian, Jill Weisenberger, MS, RDN, CDE, CHWC, FAND shares her ‘7 Tips to Tricks to Carb Count Like a Pro’ on her blog. One of the tips we learned was that the total amount of carbohydrate matters so much more than the source of carbohydrate or the type of carbohydrate. READ MORE

When Stacey Harris aka The Diabetic Pastry Chef was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights

The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW

“In The Diabetic Pastry Chef, Stacey Harris proves you can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”—Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies

On December’s Diabetes Late Nite podcast we’re celebrating a Blue Christmas. I chose this theme in December because ‘Blue’ is the color that I feel is most closely associated with diabetes and more importantly, it gives us an opportunity to raise awareness for the mental health issues related to diabetes. Guests include Chilbrook Kennels Breeder Author, Diabetes Alert Dog and Scent Detection Expert, Debby Kay, Poet Lorraine Brooks, Susan Weiner MS, RDN, CDE, CDN, the Charlie’s Angels of Outreach featuring Patricia Addie-Gentle RN, CDE, Rachel Zinman, Dr. Mandy Reece PharmD, CDE, BC-ADM, and America’s #1 Energy Conductor, High Voltage.

Throughout the podcast we will be featuring songs from the new “Christmas with Elvis and The Royal Philharmonic Orchestra

https://youtu.be/Uwfz5mMLSDM