Food and Nutrition – Page 26

11/30/2016

Thank Heavens for Cauliflower! New Recipe from the Decadent Diabetic

Our good friend, Chef Ward Alper aka ‘the Decadent Diabetic’ who is living with type 2 diabetes, shares one of his favorite cauliflower recipes and blog post with us to help you stay happy and healthy.

For those of us with Diabetes (especially Type 2) we should be watching our carbohydrate intake. Starchy staples like potatoes and rice may not be our best choices.

Thank heavens for cauliflower. What was once just a boringly earthy vegetable that I smothered with a thick cheese sauce, is now a scrumptious and inventive side to many a meat and protein my plate.

More than just mashed or riced, cauliflower can be” glammed” up to make a delicious gratin or Asian partner for your meats, fish and chicken.

Fried “Riced” Cauliflower and Shrimp by The Decadent Diabetic

Recipe makes 2 servings

Net Carbohydrates 5 g.

Chef’s Note: Will the wonders of what you can do with cauliflower never end? This very simple Asian Style preparation takes the place of rice on your plate for amazingly few carbohydrates for a very large serving. It has a similar texture to rice but a different flavor that substitutes perfectly!

You can do this with a box grater but it works best and most quickly with a food processor.

3 cups cauliflower florets (about 1” each)

2 Tbsp. neutral oil (canola etc.)

3 scallions minced (reserve the light green parts for garnish)

1 clove of garlic, grated or minced very fine.

pepper to taste

¼ cup low sodium chicken broth

2 Tbsps. low sodium soy sauce

1 TBSP. neutral oil (canola etc.)

1/4 tsp. ground ginger

½ tsp. Chinese five spice

12 ounces shrimp cleaned

HOW TO PREPARE THE RECIPE:

Pulse the cauliflower in a food processor until it resembles kernels of rice (this can also be done on the large side of a box grater).

Heat 2 Tbsp. of the oil in a large (12”) frying pan. Add the white part of the scallions and cook until just wilted. Add the garlic and pepper. Stir to combine. Add the cauliflower and continue to cook over medium high heat for 3- 4 minutes. Add the chicken broth. Allow to come to a simmer. Cover and cook at LOW heat for 4-5 more minutes. Allow to cool and place in a bowl.

Heat remaining oil in the skillet. Add the soy sauce, ginger and Chinese five spice and shrimp. Toss to coat the shrimp. Add the cooked “riced” cauliflower to the pan and heat through. Garnish with the green part of the scallions.

Click on the link to get more great tasting recipes from The Decadent Diabetic.

LISTEN: Diabetes Late Nite inspired by Meghan Trainor

11/23/2016

Baked Rice or Quinoa Pudding by the Diabetic Pastry Chef

The Diabetic Pastry Chef, Stacey Harris’s recipes are featured in this year’s Diabetes Mystery podcast, “Suspect Boulevard” featuring Best-Selling Author, Tonya Kappes, the Charlie’s Angels of Outreach and Mama Rose Marie.

Millions of people with, at risk and affected by diabetes read mystery paperbacks and there’s a huge collection of books featuring super indulgent recipes that really bug me. I think it’s high-time someone wrote a mystery featuring healthy and delicious recipes so I asked Stacey Harris, The Diabetic Pastry Chef to contribute some recipes for this year’s diabetes mystery podcast.

Type 2 diabetes doesn’t stop Stacey Harris. From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be! Her flavor combinations and attention to detail make Stacey’s treats so craveable, while her soft voice and gentle smile make this pastry chef just so lovable reports Diabetic Living magazine.

Baked Rice or Quinoa Pudding Recipe by the Diabetic Pastry Chef Stacey Harris

Ingredients

2 cups milk or unsweetened almond milk

3 eggs, beaten

1 tsp. pure vanilla extract

½ tsp. cinnamon

1/4 tsp. nutmeg

¾ cup cooked brown rice or quinoa

1 cup Whey Low D granular

3 tbsp. melted butter

½ cup raisins

Directions

Combine all ingredients mixing well. Pour into an ungreased 1 ½ quart casserole dish or individual ramekins. Bake in preheated 375 degree oven for approximately 45 minutes or until center of pudding is firm and does not shake. Can be served warm or cold. Refrigerate any leftovers.

LISTEN NOW: Diabetes Late Nite inspired by Ella Fitzgerald podcast hosted by Mr. Divabetic. Throughout the podcast we will be playing music from the album, Columbia Jazz; Ella Fitzgerald, 1973 courtesy of SONY Music.

11/08/2016

Weekly Wow: Nutrition Labels

I want to make learning about diabetes fun! That’s why I play games and give away great prizes to help you stay happy and healthy on my monthly podcast, Diabetes Late Nite.

You can be an INSTANT WINNER on our November Diabetes Late podcast scheduled for Tuesday, November 8, 2016, 6 -7 PM, EST. Correctly answer the question below on Divabetic’s FB page and you could win our Prize Giveaways.

The “iconic” look of the nutritional label remains, but we are making important updates to ensure consumers have access to the information they need to make informed decisions about the foods they eat.

ANSWER: These changes include increasing the type size for “Calories,” “servings per container,” and the “Serving size” declaration, and bolding the number of calories and the “Serving size” declaration to highlight this information.

By law, serving sizes must be based on amounts of foods and beverages that people are actually eating, not what they should be eating. How much people eat and drink has changed since the previous serving size requirements were published in 1993. The reference amount used to set a serving of soda is changing from 8 ounces to 12 ounces.

LISTEN NOW: Diabetes Late Nite inspired by Ella Fitzgerald. Guests include Patricia Addie-Gentle RN, CDE, Susan Weiner MS, RD, CDN, CDE, Poet Lorraine Brooks and Mama Rose Marie.

11/04/201611/05/2016

Oatmeal Cookies by the Diabetic Pastry Chef

The Diabetic Pastry Chef, Stacey Harris’s recipes are featured in this year’s Diabetes Mystery podcast, “Suspect Boulevard” . Our carb counting caper also features Best-Selling Author, Tonya Kappes, Mama Rose Marie, the Charlie’s Angels of Outreach and Lorraine Brooks.

Oatmeal Cookies by the Diabetic Pastry Chef Stacey Harris

Ingredients

1 cup raisins

1 tsp pure vanilla extract

3 eggs, well beaten

1 cup unbleached all-purpose flour

2/3 cup white whole wheat flour

1 tsp salt

1 tsp cinnamon

2 tsp baking soda

2 cups oats

¾ cup pecans, chopped

1 cup butter or canola butter

2 cups Whey Low D Granular, sifted

1 tbsp. molasses

Directions:

Combine and let stand the raisins, vanilla and eggs.

In separate bowl, sift together the flours, salt, cinnamon and baking soda. Add the oats and pecans.

In mixer bowl, cream together the Whey Low, butter and molasses. Alternately add the egg mixture and the flour mixture to the butter mixture, and beat until incorporated. Drop by tablespoons onto greased baking sheets and bake in preheated 350 degree oven for approximately 10 to 15 minutes. Yield: 22 cookies. Glaze with powdered sugar glaze and pecan halves if desired.

LISTEN NOW: Diabetes Game Show podcast hosted by Mr. Divabetic. Guests include Dr. Stanley Greenfield PhD and Carlos from the ‘Diabetes What To Know’ website.

10/01/201610/09/2016

The Happy Diabetic’s Recipe: Pesto Shrimp Skewers

The wonderful Chef Robert Lewis aka ‘The Happy Diabetic’ plays the character, ‘Nigel Lowenwirth’ in our 3rd Annual Diabetes Mystery podcast entitled ‘Suspect Boulevard’.

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.

Enjoy Chef Robert aka ‘The Happy Diabetic’s recipe for Pesto Shrimp Skewers:

Pesto Shrimp Skewers

What’s in it?

1 lb. medium or large frozen shrimp, deveined, thawed
3 lemons, thinly sliced
8 skewers, soaked in water 20 minutes
Extra virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
1/4 c. pesto

Let’s put it together

Preheat grill to medium-high.

Skewer shrimp and lemon slice.

Drizzle with olive oil and season with salt and pepper. 4. Grill, turning occasionally, until shrimp is opaque and lemons slightly charred, 4 to 5 minutes.

Brush with pesto and serve.

LISTEN NOW: Divabetic’s 3rd Annual Diabetes Mystery podcast entitled, “Suspect Boulevard“. Our madcap adventure involves dogs, divas, dementia, diamonds and diabetes. Cast members are: Poet Lorraine Brooks, Patricia Addie-Gentle RN, CDE, ‘We Are Diabetes’ organization founder, Asha Brown, Catherine Schuller AICI, CIP, Susan Weiner MS, RD, CDE, CDN, Chef Robert Lewis and Mama Rose Marie.

Throughout the podcast we will spotlight the wonderful music by the National Philaharmonic Orchestra under the direction of Charles Gerhardt courtesy of SONY MUSIC.

The happy healthcare host, Mr. Divabetic hopes to inspire you to become a Diabetes Detective will this third installment of Diabetes Mystery Theater podcast.

Save

09/29/201610/09/2016

Chef Ward Alper’s Lively Pesto Sauce Recipe

Not only do I love this guy’s food, I also love his attitude about living well with diabetes!!

Our new friend, Chef Ward Alper aka ‘The Decadent Diabetic’ is sharing his ‘Pesto Sauce’ and ‘Wild Salmon with Pesto and Nuts’ recipe with us to help you stay happy and healthy. He blogs as “The Decadent Diabetic: Taking Back My Life and Table.”

Chef Ward says, “I was diagnosed with type 2 diabetes years ago and, at the encouragement of a food editor, started writing and sharing recipes about four years ago. And yes, I eat and entertain and do it, to quote Sally Bowles “Divinely Decadent”. I have well over 300 recipes in my collection.”

Here’s Chef Ward’s tips and recipe for Pesto Sauce:

Strictly speaking, pesto is a generic term for anything that is made by pounding.

Nonetheless, pesto alla genovese (“Genovese pesto”), made with fresh basil, remains

the most popular pesto in Italy and is how we think of pesto here in the United States. But I have also made sun-dried tomato pesto and ripe olive pesto.

If you have never made pesto sauce a food processor makes it a snap to prepare. I learned to make it in Italy, the old way (in a mortar and pestle) from the grandmother of a friend of mine. She winked as she told me that her sister made it all wrong because she was too cheap to use enough pine nuts and oil.

If you need to restrict some items in your diet, sauces help make everything more interesting. Once you have mastered a sauce, you have an unlimited number of dishes at your disposal. If you are eating a lower carbohydrate diet because of diabetes, or just to shed a few pounds, using some new flavors and textures may be your greatest asset in maintaining your eating regimen.

There are dozens of simple, flavorful sauces that can be used to make your foods more interesting. Each of them, like remoulade, royal caper and tartar, can be used with different proteins to give them extra “kick.” Exciting new flavors allow you to feel as though you are eating even better than before.

One of my favorites is pesto. I like it so much that I made it to be used as part of an hors d’oeuvre (with mozzarella cheese and tomato) to greet the guests at our wedding, along with an icy glass of champagne.

Pesto sauce has always been used on pasta, but is even better on spaghetti squash. Pesto adds incredible flavor to boring foods like chicken, shrimp, fish and tomato. If you use a low-carbohydrate pita or tortilla, you can even make a great pizza. Mixed with a little mayonnaise, it is a sensational spread for a basic turkey sandwich.

Fresh basil is one of the crowning glories of summer. It grows so profusely that pesto sauce is the perfect use for this abundant crop. Each fall I make batches of pesto sauce to give to friends and for us to freeze for the winter. The little tub of homemade pesto is received with so much joy you would think I had given my friends a little tub of gold.

My thought is that here in New Mexico where we are used to green sauces, this one might become a new staple in your repertory.

Once you have this sauce on hand, dozens of dishes are at your fingertips. I use it on chicken, spaghetti squash, and also on salmon and shrimp.

I share this recipe with both cup measurements and part measurements in case you, too, are tempted to make it in huge batches.

PESTO SAUCE

1 cup fresh basil (4 parts)

¼ cup fresh parsley (1 part)

2-3 large cloves garlic, peeled and chopped

½ cup olive oil (2 parts)

¼ cup pine nuts (1 part)

¼ cup grated Parmesan cheese (1 part)

Place the basil, parsley and garlic in the bowl of a food processor. Pulse to break down the leaves and garlic.

On the lowest setting, slowly pour in the olive oil until a well mixed paste forms. Add the pine nuts (either toasted or raw) and pulse or process until the nuts are part of the paste.

Giada de Laurentis suggests that you should stir in the cheese by hand rather than processing it because the cheese breaks down with the heat of the blade. I now do this and it really is better.

I call for wild salmon for this recipe. You can substitute farm-raised salmon if you like. I do not enjoy wet fish. High heat is the key to making this and any fish dish work. I tend to cook the fish a little longer than advised below. Julia Child would smack me if she knew.

WILD SALMON WITH PESTO AND NUTS

2 servings

Net carbohydrates: 6 g per serving

2 6-ounce pieces of salmon fillet

4 tablespoons pesto sauce

2 tablespoons fresh lemon juice

1/3 cup shelled pistachio nuts or toasted pine nuts

Chop the pistachio nuts so they are in small dice but you can still recognize that they are nuts.

Combine lemon juice and pesto sauce. Spread evenly over each piece of salmon. Press the nuts onto the salmon.

Bake at 400 degrees for 10-12 minutes per inch of thickness. I suggest cooking the farm-raised an extra minute or so.

Save

09/21/201610/09/2016

What’s On Your Plate? at Divabetic Club

The day-to-day challenges of living with diabetes can be challenging for individuals, families, and friends. Come share your experience with living with diabetes or caring for someone with diabetes and learn from what others share.

Speakers: Neva White, DNP, CRNP, CDE, Jefferson Center for Urban Health Rohit Moghe, PharmD, CDE, Advance Practice Pharmacist, Pamela Harrod-Smith, Health Educator, Jefferson Center for Urban Health

Divabetic Club is a free diabetes outreach program presented at Thomas Jefferson University Hospital. The Divabetic Club blends diabetes self-management education, group support with online empowerment tools in a way that enlightens participants and motivates them to improve their diabetes self-care.

Divabetic’s uniquely “Glam More, Fear Less” philosophy infuses beauty and fashion with diabetes outreach and online programming to help comfort, connect and empower our community.

Divabetic Club Philadelphia is presented by a team of Thomas Jefferson University Hospital healthcare professionals and diabetes educators who provide expert advice on food, fitness and self-care management to encourage early action and prevention of diabetes health-related complications. The program is hosted by Mr. Divabetic and features guest speakers, food demonstrations, interactive panel discussions and more.

Divabetic Club Philadelphia is sponsored Thomas Jefferson University Hospital, works collaboratively with the American Diabetes Association (ADA) and is a signature program of Divabetic.

Thursday, October 20, 2016, 12 -1 PM

Jefferson Alumni Hall, 1st Floor

1001 Locust Street (corner of 10th and Locust)

Philadelphia, PA 19107

FREE ADMISSION

Register: 1-800-JEFF-NOW (1-800-533-3669)

Can’t make it? Tune in to Divabetic’s free monthly Diabetes Late Nite podcasts featuring music, diabetes advice, games and patient testimonials. Next show: Tuesday, October 11, 2016 6-7 PM, EST with music by Meghan Trainor. Hosted by Mr. Divabetic. Available on demand for free on blogtalkradio, i-Tunes and divabetic.org. Join Divabetic’s growing Facebook Fan and Groups, Twitter, Tumblr and Pinterest pages for daily information and inspiration.

Save

09/19/201610/09/2016

Chef Robert’s Recipe: Italian Chicken Skewers

The wonderful Chef Robert Lewis aka ‘The Happy Diabetic’ plays the character, ‘Nigel Lowenwirth’ in our 3rd Annual Diabetes Mystery podcast entitled ‘Suspect Boulevard’.

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.

Italian Chicken Skewers by Chef Robert Lewis

What’s in it?

1 lb. boneless skinless chicken breasts, cut into large cubes
kosher salt
Freshly ground black pepper
2 tbsp. tomato paste
1/4 c. extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced
1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish

8 skewers, soaked in water for 20 minutes

Let’s put it together

Season chicken with salt and pepper.
Make marinade: combine tomato paste, olive oil, garlic cloves,

and chopped parsley in large bowl.
Add chicken and toss to fully coat. Refrigerate 30 minutes.

Preheat grill to medium-high. Skewer chicken and bread

Drizzle with olive oil and season with salt and pepper.

Grill, turning occasionally, until chicken is cooked through (180 degrees) and slightly charred, about 10 minutes. Garnish with parsley.

Throughout the podcast we will spotlight the wonderful music by the National Philaharmonic Orchestra under the direction of Charles Gerhardt courtesy of SONY MUSIC.

The happy healthcare host, Mr. Divabetic hopes to inspire you to become a Diabetes Detective will this third installment of Diabetes Mystery Theater podcast.

Save

09/11/201610/09/2016

Suspect Boulevard featuring Diabetic Pastry Chef Recipes – Part 2

The Diabetic Pastry Chef, Stacey Harris‘s recipes are featured in this year’s diabetes mystery podcast, “Suspect Boulevard” scheduled for Tuesday, September 13, 2016, 6-7 PM, EST.

Millions of people read mystery paperbacks and there’s a huge collection of books featuring super indulgent recipes that really bug me. I think it’s high-time someone wrote a mystery featuring healthy and delicious recipes that’s why I asked Stacey Harris, The Diabetic Pastry Chef to contribute some recipes for this year’s diabetes mystery podcast.

Brie With Sweet & Spicy Apricot Spread by the Diabetic Pastry Chef

8 ounce round brie cheese

1/2 cup sugar-free or no sugar-added apricot preserves, heated

1 1/2 tsp mustard powder

2 tsp horseradish

1/2 tsp pepper

1/2 tsp minced garlic

2 T slivered almonds

dried apricots (optional)

dried parsley for garnish

Mix together the apricot preserves, mustard powder, horseradish, pepper and minced garlic. Add a few slices dried apricots if using. Spread on top of brie. Sprinkle slivered almonds on top and dried parsley. Serve with crackers.

Note: The brie can be baked at 400 degrees for 10-12 minutes, until it begins to melt and lose its shape. Refrigerate any leftovers, which can be reheated.

DON’T MISS: Suspect Boulevard on Tuesday, September 13, 2016, 6-7 PM, EST. Our third annual Diabetes Mystery Theater Podcast, ‘Suspect Boulevard’ revolves around dogs, dementia, diamonds and diabetes. This special mystery theater production is loosely based on Billy Wilder’s film, Sunset Boulevard. Guests include: Poet Lorraine Brooks, Patricia Addie-Gentle RN, CDE, ‘We Are Diabetes’ organization founder, Asha Brown, Catherine Schuller AICI, CIP, Susan Weiner MS, RD, CDE, CDN, ‘Good Like This’ Author Peter Arpesella and Mama Rose Marie.

Throughout the podcast we will spotlight the wonderful music by the National Philaharmonic Orchestra under the direction of Charles Gerhardt courtesy of SONY MUSIC.

The happy healthcare host, Mr. Divabetic hopes to inspire you to become a Diabetes Detective will this third installment of Diabetes Mystery Theater podcast.

Save

09/10/201609/15/2016

Suspect Boulevard featuring The Diabetic Pastry Chef Recipes

The Diabetic Pastry Chef, Stacey Harris‘s recipes are featured in this year’s diabetes mystery podcast, “Suspect Boulevard” scheduled for Tuesday, September 13, 2016, 6-7 PM, EST.

I decided to feature some ‘fabulous and healthy’ recipes in this year’s mystery podcast after reading several mystery paperbacks oozing in double fudge by authors such as JoAnne Fluke. She has sold millions of books featuring recipes for cakes, cookies and more. I don’t have anything against these books except that I think it’s high time a mystery paperback featured some delicious, healthy recipes.

This year’s diabetes mystery podcast, “Suspect Boulevard” features recipes by Stacey Harris, The Diabetic Pastry Chef to you show how to entertain like a ‘diva’ without jeapordizing your diabetes health so I contacted Stacey Harris, the Diabetic Chef for some help.

Stacey published “The Diabetic Pastry Chef” (Pelican, $24.95), a collection of more than 200 recipes that fit within the nutritional limits of the diabetic diet. Her mission is to show the more than 20 million people with diabetes in the U.S. that you can have your cake and eat it, too, without sacrificing flavor.

In one scene of ‘Suspect Boulevard’ there’s a glamorous book launch party for Best-Selling Author Marjorie Melbourne Blaze’s newest novel, “Fires of Desire.” Of course, there’s more to Marjorie’s book than meets the eye. Why not sit back and listen to our podcast while you’re enjoying Stacey Harris ‘s delicious “Fires of Desire” Mini Victoria Cakes recipe.

‘Fires Of Desire’ Mini Victoria Cakes

3/4 cup butter, softened

3/4 cup Whey Low D Granular

3 eggs, room temperature

1 tsp pure vanilla extract

1 1/4 cup King Arthur Cake Flour Blend

1 tsp baking powder

1/2 tsp salt

sugar- free or no sugar added strawberry or raspberry jam

whipped cream

Whey Low Powder or confectioner’s sugar for dusting

Fresh raspberries for garnish

With mixer beat together the butter and Whey Low for 3 minutes. Add eggs one at a time, beating well after each. Add vanilla and beat for an additional 2 or 3 minutes. Sift the dry ingredients into the mixing bowl. Gently fold with spoon just until combined and smooth. Spoon mixture int 12 greased muffin tins. Bake until toothpick inserted in center comes out clean, about 15 minutes. Remove from oven and cool. Remove from pan. Split each cake in half. Spread with jam, top with a little whipped cream. Sandwich the cakes and sift powdered Whey Low or confectioner’s sugar on top. Top each with a raspberry or small strawberry.

Throughout the podcast we will spotlight the wonderful music by the National Philaharmonic Orchestra under the direction of Charles Gerhardt courtesy of SONY MUSIC.

The happy healthcare host, Mr. Divabetic hopes to inspire you to become a Diabetes Detective will this third installment of Diabetes Mystery Theater podcast.

Save