Category: Recipes

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Grated Summer Squash Salad Recipe by Jill Weisenberger

Everything about this wonderful yellow squash salad recipe from Jill Weisenberger MS, RDN, CDE, CHWC, FAND  screams summer and fresh. Enjoy!

Grated Summer Squash Salad

Grated Summer Squash Salad Recipe by Jill Weisenberger

Ingredients

  • 4 medium zucchini or yellow squash (about 40 ounces untrimmed)
  • 1/2 teaspoon salt
  • 2 cups halved cherry tomatoes (about 10 ounces)
  • 1/3 cup diced red onion (about 1 1/2 ounces)
  • 1/2 cup chopped fresh basil (about 1/2 ounce)

FULL RECIPE

Jill Weisenberger Diabetes Weight Loss Week by Week

Q: Is Summer Squash high or low in carbohydrates?

Jill Weisenberger: “Summer squash is low in calories and carbs, which makes it a great food for folks with diabetes or those looking to manage their weight.”

 Jill Weisenberger’s candid and energetic approach and her sound nutrition and fitness advice has earned her a place as one of 10 Dietitians You Need to Follow on Social Media in US News & World Report. Jill offers healthy and delicious recipe ideas and nutrition strategies and is renowned for disease prevention and management, nutritious, delicious meals, and truths (and myths!) about food trends.

Divabetic Scavenger Hunt: At Home Party

Divabetic Scavenger Hunt & Smoothie Party: At Home Party – Register Now!

Looking for a fun way to socialize without putting your diabetes at risk? 

Join the happy healthcare host, Mr. Divabetic for this free and entertaining, Scavenger Hunt: At Home Party on Thursday, June 18, 2020, 7 PM, EST. This hilarious night of virtual diabetes wellness and conversations features make-your-own smoothies with Jill Weisenberger MS, RDN, CDCES, CHWC, FAND. 

Having diabetes does not mean you need to deny yourself all the foods you love, but it is about healthy choices. One good choice is to eat a lot of fruits and vegetables with smoothies. During our online Scavenger Hunt, Jill shares tips for making healthy smoothies without compromising your diabetes wellness.  

When: Thursday, June 18, 7PM, ET 

Where: on Zoom Register Now on Zoom Code

Fee:  Totally Free

 How: Mr. Divabetic will have a list of people may find around their kitchen. Once he posts an item you will have 30 seconds to find it and accumulate points for fun prizes including Jill Weisenberger’s Diabetes Weight Loss Week by Week bestselling book. After the hunt, we’ll sit back, laugh, make smoothies and enjoy a toast together until we can do it again in person.  

Divabetic’s Diabetes Late Nite podcast

 We’re talking about “I Know What You Ate Last Summer” with Jill Weisenberger MS, RDN, CDE, CHWC, FAND on Diabetes Late Nite with music from ‘The Best Of Patti Austin’ album courtesy of SONY Music. Addtional guests: Chris Pickering co-founder of ‘The Betes Bros, Patricia Addie-Gentle RN, CDE, Lorranie Brooks and Mama Rose Marie.

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Flours To Help Manage Blood Sugars Naturally #4

If you have walked down the baking aisle at your local grocery store lately, you may be tempted to start experimenting with unending varieties of baking flour.

Recently I discovered chickpea flour and felt bored and fearless enough to try it! 

Chickpeas

Chickpea flour or chana atta is a soluble fiber that not only reduces blood cholesterol levels but also aids in the slow absorption of sugar into the bloodstream, causing the blood sugar levels to rise slowly. It’s a great alternative to refined wheat flour, as it’s lower in carbs and calories yet richer in protein and fiber

Expert bakers and bloggers say that chickpea flour provides a sweet, rich flavor that works well in pizza crusts, crackers, and breads as well as desserts with strong flavors such as chocolate cake or pumpkin bread. It can even be used as a thickening agent in soups, sauces, and gravy in replacement of all-purpose flour or cornstarch. 

When using it in a recipe, it is recommended that you replace up to one quarter of the flour with chickpea flour. One-quarter cup provides 110 calories, 18 grams of carbohydrate, and 5 grams of fiber.

Here’s a great chickpea flour recipe off of Instagram!

https://www.instagram.com/p/B70vVEEp_XE/?utm_source=ig_web_copy_link

We’re talking about Secrets to Longevity & Diabetes with musical inspiration from Dionne Warwick on this episode of Diabetes Late.

Living longer and increasing your life expectancy with diabetes doesn’t have to be a chore. From flossing your teeth daily to getting a good night’s sleep, there are simple things you can do to help you live long, happy and healthy life.

Guests include The Lager Queen of Minnesota and Kitchens of the Great Midwest Author J. Ryan Stradal, Deborah Greenwood PhD, RN, BC-ADM, CDE, FAADE, Fonzi Thornton, Rachel Stahl MS, RD, CDN, CDE, and Lorraine Brooks.

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Sugar-Free Fruit Tartlets Recipe by The Diabetic Pastry Chef

Type 2 diabetes doesn’t stop ‘The Diabetic Pastry Chef’, Stacey Harris from indulging her sweet tooth. From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be as well as … sugar free!

Berry tartlets with blueberries, raspberries, kiwi, strawberries, almond flakes in icing sugar

Sugar-Free Fruit Tartlets Recipe

Cookie Crust Ingredients:

1/2 cup butter, softened

1/2 cup Whey Low D Granular, or equivalent dry sugar substitute

2 large eggs

1 cup unbleached all-purpose flour

3/4 cup white whole wheat flour

Directions: In the bowl of a mixer, beat the butter on medium speed until smooth. Add the sugar substitute and mix until incorporated. Add the eggs one at a time beating until combined after each. Add the flour all at once and mix on low just until incorporated.  Cover and refrigerate for a minimum of 2 hours. Roll out and use fluted 3″ cookie cutter to cut and place in 24 mini muffin cups. Bake in 350 degree preheated oven until golden brown approximately 10 minutes.

Custard Ingredients:

1/3 cup Whey Low D Granular, or equivalent dry sugar substitute

3 Tbsp cornstarch

1/8 tsp salt

2 cups milk

2 egg yolks, slightly beaten

1 Tbsp butter

1 tsp pure vanilla extract

Directions: In medium saucepan, combine the dry ingredients. Gradually stir in the milk, and cook over medium heat until the mixture boils and thickens while stirring constantly. Boil for 1 minute.  In small bowl, blend approximately 1/3 of the hot mixture into the egg yolks. Return the yolk mixture to the hot mixture and blend well. Cook the mixture until it bubbles, stirring constantly.  Remove from heat and add the butter and vanilla. Cool. Fill each muffin cup about half way with the cooled custard and add topping. Fruits can be brushed with a little heated currant jelly if you would like them to appear glossy. Refrigerate until serving time.

Topping:  Various fruits and berries such as: Blueberries, raspberries, strawberries, kiwi, sliced almonds, confectioners sugar or substitute for dusting and/or mint leaves for garnishing.

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef  shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Diabetes Late Nite Podcast Inspired by Gladys Knight & The Pips

We’re talking about nighttime diabetes management with musical inspiration from Gladys Knight & The Pips courtesy of SONY Music. Guests include Stacey Harris aka ‘The Diabetic Pastry Chef’, Mary Ann Hodorowicz, RD, LDN, MBA, CDE, CEC,  the Charlie’s Angels of Outreach, SleepyHead Central founder Tamara Sellman RPSGT, CCSH, Poet Lorraine Brooks and Mama Rose Marie.

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