Weekly Wow: Food Safety Facts

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We’re talking about food safety on January’s Diabetes Late Nite podcast scheduled for Tuesday, January 10, 2017, 6 PM, EST.

How good is your Food Safety IQ?

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. 

Be an INSTANT WINNER on January’s Diabetes Late Nite podcast by correctly answering our ‘weekly wow’ question posted a few days prior to our broadcast on January 10, 2017.  You’ll be entered into our random drawing to win a Divabetic Prize Package with gifts courtesy of Nu Naturals, Dr. Greenfield’s Diabetes Hand, Body  & Foot Creams and Cabot Cheese. Send your answers to mrdivabetic@gmail.com

Question: True or False: Will freezing food kills harmful bacteria that can cause food poisoning?

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ANSWER: FALSE. Bacteria can survive freezing temperatures. Freezing is not a method for making food safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Listeria monocytogenes and the Hepatitis A virus are two examples of foodborne pathogens that can survive for long periods at freezing temperatures.

We’re also taking about some of the food trends and new thinking in innovative solutions to solving the biggest food and agriculture concerns with President and Co-Founder of Food Tank Danielle Nierenberg. Food Tank, a  nonprofit organization focused on building a global community for safe, healthy, nourished eaters.

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TUNE IN: Diabetes Late Nite podcast inspired by Alicia Keys scheduled for Tuesday, January 10, 2017, 6 – 7PM, EST. Enjoy our unique mix of diabetes self-care advice, health headlines discussion, fashion/beauty tips, games and prizes provided by Cabot Cheese, Dr. Greenfield’s Diabetic Hand, Body & Foot Creams and Nu Naturals. Throughout the podcast we will be featuring music from Alicia Keys’ album “Here” courtesy of SONY Music.

The Perfect Dress, Dishes & Drink for A Divabetic New Year’s Eve Party for 2

Ring in the New Year in a sexy, stylish and healthy way with some help from Divabetic.

We know many people in our Divabetic community don’t like to celebrate the holidays 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.

According to Tom Volkar from Core U Coaching, celebration helps us stay in the present where our power is. By celebrating the completion of every small step, we leverage the powerful energies of gratitude and momentum. Thomas Edison taught us that even each mistake along the way is cause for celebration. Life is all about the journey, and that means that every step, as well as reaching our destination, is part of our journey. Celebrating at every juncture is recognition of a life well lived and well worked.

Don’t let diabetes dim your dazzle!

We asked four of our of our favorite experts, Cahterine Schuller AICI, CIP, Cookbook Author, Holly Clegg, Wine & Spirits Expert Samantha Shaken Baker and Susan Weiner MS, RD, CDE, CDN to share advice on how you can celebrate an intimate Divabetic New Year’s Eve for 2 in style without compromising your diabetes health.

image003Let’s start with what to wear at our fabulous “Divabetic New Year’s Eve for 2”. When it comes to dressing for the occasion there’s no better sytle icon to turn to than our vey own Divabetic Image & Style Advisor, Catherine Schuller. Catherine is one of the plus size industry’s pioneers, Former Ford model, consumer advocate image consultant, author, and the creator of ‘Runway the Real Way’ fashion brunches in New York City.

Catherine’s top pick for a dress to wrap up the holiday season is the wrap dress!

This style is flattering on every figure type because it hides a tummy, cinches in a waist, covers a jiggly upper arm, emphasizes decolletage (cleavage). Plus a wrap dress won’t break your bank. It can be worn with different styles of pumps, tights and boots and lots of jewelry in either stones, or silver or gold so you don’t have to spend more money on purchasing new accessories. If your someone special wants to take you out on the town after your “Divabetic New Year’s Eve for 2” dinner, then grab a shoulder duster, a big bangle, and a great clutch and/or fabulous evening bag. “The possibilities are limitless and this is a dress that will serve you well for all those special occasions throughout the year!,” says Catherine.

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BLING IN THE NEW YEAR: Why not pamper yourself to a safe manicure before your the big night? Professional pedicures can help your nails look their best, but too often poor sanitation practices, shared tools, and the work of overzealous nail technicians can result in skin injuries or infections Why not invest in your own nail kit and bring it with you?  Though it’s unlikely that you will get an infection from shared nail polish, play it safe and bring your own. Our top nail polish pick for a ‘Divabetic New Year’s Eve for 2’is blue glitter nails with a festive blue (a nod to World Diabetes Day) polish. This nail art is great for short nails that want to sparkle on New Year’s Eve!

DIVABETIC TIP: Make your diabetes health dazzle and  match your nails to your blood glucose monitor!

lifescan-onetouch-ultramini-blood-glucose-monitoring-system-3The OneTouch® UltraMini® Blood Glucose Monitoring System is sleek, compact glucose meter easily fits into your purse or pocket for added convenience so it won’t cramp your style! Offers alternate site testing on your finger or forearm with a 1-microliter blood sample and quick results in five seconds on a large, easy-to-read display. Stores 500 blood sugar test results, which can be downloaded to your computer. Available in several fun colors including pink glow, silver moon, limelight and jet black

DIVABETIC TIP: Don’t focus on what you shouldn’t eat but rather on what you can eat!

Next up on our list for celebrating a “Divabetic New Year’s Eve for 2” is ‘the dish.’

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy, healthy and practical recipes through her nationally recognized best-selling trim&TERRIFIC® and her more health focused Eating Well cookbook series, including newly released 15 YEAR ANNIVERSARY edition of Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.  Clegg who attended the Cordon Bleu Cooking School has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.  She has consulted for Walmart, Teflon, The Coca-Cola Company, and hospitals throughout the country. Here’s Holly’s suggestion on to make a simple, impressive menu for someone special on New Year’s Eve:

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Our dazzling “Divabetic New Year’s Eve for 2” menu starts with Potato Soup
This snazzy soup starts with hash browns, so no time-consuming potato peeling; almost faster than opening a can. I top with cheese and green onions.

Makes 2 (1-cup) servings

2 cups frozen hash brown potatoes, partially thawed
1 (14 1/2-ounce) can fat-free chicken or vegetable broth
1/3 cup finely chopped onion
1 tablespoon all-purpose flour
1/3 cup skim milk

1. In medium nonstick pot, heat hash browns, broth, and onion to a boil, reduce heat, and cook, covered, about 8-10 minutes.
2. In small bowl, whisk together flour with milk. Add to potato mixture and bring to boil. Reduce heat, and cook, stirring, for 5 minutes or until thickened. For thinner soup, add more milk.

Nutritional information per serving: Calories 215 Calories from fat 0% Fat 1g Saturated Fat 0g Cholesterol 1mg Sodium 390mg Carbohydrate 46g Dietary Fiber 4g Sugars 3g Protein 8g Dietary Exchanges: 3 starch

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Next, serve a delicious Kale Salad with Fruity Vinaigrette
You must give kale a try, this intriguing salad with an extraordinary tasty flavor combination. You will love the Fruity Vinaigrette for it’s perfect blend of sweet and savory flavors. Did you know that 1 cup of kale provides a whopping 5 grams of fiber, 15% of your daily calcium recommended intake, 180% of vitamin A, and 200% of vitamin C!

Makes 8 servings

8 cups chopped kale, center ribs and stems removed
1 cup shredded red cabbage
1 apple, nectarine or fruit of choice, chopped
1/3 cup chopped pecans, toasted
Fruity Vinaigrette (recipe follows)

1. In large salad, toss together kale, cabbage, fruit and pecans. Toss with Fruity Vinaigrette (see recipe).

Fruity Vinaigrette

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1/4 cup apricot preserves
2 tablespoons lemon juice
1 teaspoon Dijon mustard

1. In bowl, whisk together all ingredients.

Nutrition information per serving: Calories 145 kcal, Calories from Fat 52%, Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 44 mg, Carbohydrates 16 g, Dietary Fiber 2 g, Total Sugars 7 g, Protein 3 g, Dietary Exchanges: 1/2 fruit, 2 vegetable, 2 fat

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Our entrée for “Divabetic New Year’s Eve for 2” is an Easy Roasted Salmon
Love salmon or never cooked it? You must try this incredible recipe—season salmon, pop in the oven and you have a terrific meal ready in minutes.

Makes 2 servings

1/8 teaspoon ground cinnamon
Salt and pepper to taste
2 (6-ounce) salmon fillets
1 tablespoon light brown sugar
2 teaspoons chili powder
1/2 teaspoon ground cumin

1. Preheat oven 400° F. Line baking sheet with foil.
2. In resalable plastic bag, mix together brown sugar, chili powder, cumin, cinnamon, and season to taste. Add salmon, coating all over and pat in seasoning.
3. Transfer to prepared pan. Bake 12-15 minutes or until fish flakes easily.

Nutritional information per serving: Calories 252 Calories from fat 25% Fat 7g Saturated Fat 1g Cholesterol 97mg Sodium 153mg Carbohydrate 9g Dietary Fiber 1g Protein 37g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat

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Serve your entrée with Roasted Garlic Broccoli
By the time the broccoli is done, your dinner will be ready. Roasting broccoli is a simple way to intensify the natural flavor. Sometimes I toss in artichokes or some extra veggies I have hanging around.

Makes 2 servings

4 cups broccoli florets
1 tablespoon olive oil
2 teaspoons minced garlic
Salt and pepper to taste

1. Preheat oven 450°F. Line baking sheet with foil.
2. Toss broccoli with olive oil and garlic on prepared pan. Roast 20 minutes, stirring after 10 minutes. Remove from oven season to taste.

Spicy Advice: Roasting is cooking at a high temperature that browns, caramelizes and crisps.

Nutritional information per serving: Calories 104, Calories from fat 56%, Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 39 mg, Carbohydrate 8 g, Dietary Fiber 4 g, Sugars 2 g, Protein 4 g
Dietary Exchanges: 2 vegetable, 1 1/2 fat

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A finally, indulge in dessert with Holly Clegg’s Berry Parfait (I would cut in fourths so you have extra the next day) and make four)
Light and delightful, strawberries or your favorite berries layered with a luscious cream cheese layer and ladyfingers.

Makes 16 (1/2-cup) servings

2/3 cup seedless sugar-free raspberry preserves
1/4 cup orange juice
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) container fat-free whipped topping, thawed, divided
2 (3-ounce) packages ladyfingers, split in half (24)
1 1/2 cups strawberries, stemmed and sliced

1. In small bowl, mix together preserves and orange juice.
2. In mixing bowl, cream together cream cheese, sugar, and vanilla until light. Mix in whipped topping reserving, 1/2 cup for topping.
3. Line bottom of an oblong small dish with split ladyfingers. Layer with preserves mixture, cream cheese layer, and top with strawberries. Repeat layers with remaining ladyfingers, preserves and cream cheese layer.
4. Carefully top with thin layer of remaining whipped topping. Top with remaining strawberries. Cover, refrigerate several hours or overnight.

Nutritional information per serving: Calories 128, Calories from fat (%) 24, Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 79, Carbohydrate (g) 23, Dietary Fiber (g) 1, Sugars (g) 11, Protein (g) 2, Diabetic Exchanges: 1 1/2 carbohydrate, 1/2 fat

Tip: Use raspberries so you don’t have to even cut the strawberries. This recipe works well in individual servings.

Nutrition Nugget: You will hardly believe this luscious treat is diabetic-friendly so there is always room for dessert!

DIVABETIC TIP: While alcohol can make blood sugar drop too low, certain beverages (such as beer or sugary mixers) can cause a blood sugar spike. What’s more, consuming more than one or two drinks can cloud your thinking and affect other food choices you make that day, which can also affect glucose levels.

36945_thumbnail_2Since no “Divabetic New Year’s Eve for 2” celebration is complete without a little bubbly we asked Samantha Shanken Baker, who helps presents memorable food and wine events like the Annual Harlem Eat Up! to suggest a great tasting champagne for under $50. Samantha’s pick is G.H. Mumm Brut Champagne Cordon (retail $45) featuring a delightful notes of flavor—dried apricot, candied orange peel, nut and smoke. This very harmonious dry Champagne is still elegant and light-weight. The rich, toasty note lingers on the vibrant finish. Oh la-la!

Susan Weiner MS RDN CDE CDN and 2015 AADE Diabetes Educator of the Year is an award-winning Registered Dietitian-Nutritionist, Certified Diabetes Educator and published author. Susan offers this advice to all our ‘Divabetics’ who enjoy a cocktail: Before New Year’s Eve, take a wine glass out of your cabinet. Take out a liquid measuring cup and pour in 5 ounces of water. Pour the water into the wine glass. That’s a serving of wine! Now you know what a serving of wine looks like and “when to say when” during your holiday gathering.

My pick for the perfect soundtrack to set the mood for a “Divabetic New Year’s Eve for 2” is the Essential  Gladys Knight & The Pips album on SONY Music. This album is packed with slow jams ‘You’re Number One (In My Book)’, ‘Best Thing That Ever Happened to Me’ and ‘The Way We Were/Try To Remember’ and uptempo favorites including ‘I’ve Got To Use My Imagination’ and ‘Save The Overtime (For Me)’ along with the classic ‘Midnight Train To Georgia.’

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Finally, don’t let diabetes kill romance at “Divabetic New Year’s Eve for 2”.  Bring the fireworks into the bedroom with a high-quality lubricant. Lubricants improve sex by making genital tissues moist, which decreases friction and makes intimate contact more pleasurable.  If you’re experiencing vaginal dryness, which is common among women living with diabetes, a lubricant can be very helpful.  A lubricant is often used with condoms to decrease irritation from latex, but can also be used on its own. Women who often have vaginal yeast infections may wish to avoid glycerin lubes, as the sugar can encourage yeast growth. Wet® Naturals™ Beautifully Bare™ is glycerin-free, paraben-free and enriched for your sensual well-being. This formula is both long lasting and luxurious and designed to enhance a woman’s natural moisture.

Live, love, laugh and learn. If you didn’t feel good about your diabetes management after celebrating your “Divabetic New Year’s Eve for 2” then talk to your doctor about how to do things differently next time. The most important thing is to not let diabetes dim your dazzle!

Happy New Year!

Are You Too Ashamed to Eat What You Love During the Holidays?

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December’s Diabetes Late Nite guest, Megrette Fletcher. MEd, RD, CDE, author of Discover Mindful Eating and Discover Mindful Eating for Kids, and the co-author of Mindful Eating and Eat What You Love, Love What You Eat with Diabetes , talks about the shame that people with diabetes may experience during the holidays.

Megrette is a mindful eating expert and registered dietitian and diabetes educator in practice. She is the president and co-founder of the Center for Mindful Eating.

What do I eat?” As a diabetes educator and dietitian, Megrette Fletcher, MEd, RD, CDE, admits that she’s asked this question every day – and even more so during the holidays! Mindful eating isn’t about eating a specific food or limiting yourself to a set number of calories or nutrients. It is about becoming curious and aware so you can make conscious decisions.
Many people react mindlessly to their thoughts. In other words, they re-act—repeating past actions again and again—feeling powerless to change says Megrette’s co-author, Michelle May MD. “For many people, eating is a mindless reaction to their unrecognized or unexamined thoughts. However, your thoughts are just thoughts. Thinking a thought doesn’t make it true or important, or require you to act on it. In fact, a thought doesn’t even need to provoke a specific feeling,” says Dr. May.

Mindfulness is awareness of what is happening in the present moment—including awareness of thoughts—without any attachment to whatever you notice. Mindfulness is helpful because it creates space between thoughts and actions. By increasing your awareness of your thoughts, you can begin to break old automatic or habitual chain reactions between your triggers, thoughts, feelings, and actions.

Each time you choose not to activate your old trigger-thought-feeling-action-result sequences, you weaken the connections. It’s as if the wires rust and eventually break. Further, each time you choose a different action, you create a new connection. With repetition, you’ll hardwire these new pathways—like insulating the wiring. Your new thoughts and responses become your new habits.

Shame is a harmful emotion that is often felt by the young and old, especially when you are trying to manage your diabetes during the holidays. By undertstanding the ingredients that set you up for overeating, you can create the perfect recipe for success and healthy, happy holidays!

Recipe for Overeating by Michelle May M.D.
Ingredients:
1 batch, bag, box, or large plate of food
2 tablespoons of deprivation
1 heaping teaspoon of guilt
Sprinkle of shame
Optional: fatigue, stress, resentment, loneliness, boredom

Studies confirm that some people do gain significant weight during the holidays. Who are those people? They’re the ones who worry about their weight, who try to restrict their intake of holiday goodies only to overeat them out of feelings of deprivation and then guilt. The same studies show that people who don’t worry about their weight don’t put on significant pounds during the holidays.

Learn how to create a self-care buffer zone by regularly nurturing your body, mind, heart, and spirit. from the book: Eat What You Love, Love What You Eat with Diabetes: A Mindful Eating Program for Thriving with Pre-diabetes or Diabetes.

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LISTEN: December’s Diabetes Late Nite podcast with guest, Megrette Fletcher scheduled for Tuesday, December 13, 2016, 6 PM, EST. Hosted by Mr. Divabetic. Enjoy music from Leona Lewis’ “Christmas, with Love” album courtesy of SONY Music.

Thank Heavens for Cauliflower! Recipe by The Decadent Diabetic

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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.

Cauliflower, Bacon & Blue by The Decadent Diabetic 

Makes approx. 4 – 1 cup servings

Net carbs: 8 grams

Chef Ward Alper’s Notes: Putting some of my favorite things together to make a totally new dish is so exciting. Sometimes it does not work. Other times, like here, the finished product is greater than the sum of its parts.

This is a great side dish for a bland protein as it adds a great “pop” to the plate.

1 head of cauliflower ( about 3-3 ½ cups)

1 medium onion, sliced  thinly

2 Tbsp. butter

2 cloves garlic, grated or minced very finely

3 Tbsp. sour cream

2 ounces blue cheese, crumbled

6 slices of crisp bacon, crumbled

½ cup whole milk

HOW TO PREPARE THE RECIPE:

Preheat oven to 350 degrees.

Cut cauliflower into 1 inch florets. Sautee the onion in the butter until lightly golden brown.  Turn off the heat and add the garlic. Allow to cool slightly. Add the bacon, blue cheese, pepper, and sour cream. Combine with the cauliflower and pour into an oven proof dish. Add the milk. Cover with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes until lightly brown. NOTE:  if you like your vegetables softer cook for another 5-10 minutes.

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

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LISTEN: Diabetes Game Show podcast hosted by Mr. Divabetic. Special giveaways courtesy of Dr. Greenfield’s Diabetic Foot & Hand Cream

 

Thank Heavens for Cauliflower! New Recipe from the Decadent Diabetic

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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.

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LISTEN: Diabetes Late Nite inspired by Meghan Trainor

Baked Rice or Quinoa Pudding by the Diabetic Pastry Chef

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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.

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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.

Weekly Wow: Nutrition Labels

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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.

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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.

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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.

Oatmeal Cookies by the Diabetic Pastry Chef

 

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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. 

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.

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.

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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.

The Happy Diabetic’s Recipe: Pesto Shrimp Skewers

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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

  1. Preheat grill to medium-high.
  • Skewer shrimp and lemon slice.
  1. 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.

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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.

 

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Chef Ward Alper’s Lively Pesto Sauce Recipe

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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

Courtesy of the Decadent Diabetic Replacing your mortar and pestle with a food processor makes pesto a snap to prepare.

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

Wild Salmon With Pesto and Nuts is a tasty way to get more fish into your diet.

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.

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