Senator Mark Rubio Plans To Cut Junk Food And Soda from SNAP

“This subsidization of junk food is fueling American health crises,” Florida Senator Mark Rubio wrote, who plans to introduce legislation that would “explicitly exclude” sugar-sweetened sodas and prepared desserts from Supplemental Nutrition Assistance Program (SNAP) Food and Nutrition Service. He aims to rework the program to push for healthier food options such as milk and pure fruit juice. However, his adversaries argue his intention is strictly to lower government funding. 
 
The Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps) is the nation’s most important anti-hunger program, reaching 38 million people nationwide in 2019 alone. More than 65% of SNAP participants are in families with children.  
 
“More than 40 percent of U.S. adults are obese, and roughly half have diabetes or prediabetes. These diseases can be debilitating. They are also extremely expensive, costing hundreds of billions of dollars in medical costs each year,” Rubio wrote. “That SNAP plays a role in their spread is immoral, irresponsible, and reprehensible.”
 
Approximately 96 million American adults—more than 1 in 3—have prediabetes. Of those with prediabetes, more than 80% don’t know they have it.
How do you feel about your overall health? Are you aware of your risk of prediabetes?

Could You Have Prediabetes?

Take The Prediabetes Rick Test NOW

Prediabetes means you have a higher-than-normal blood sugar level. It’s not high enough to be considered type 2 diabetes yet sufficient to be considered type 2 diabetes yet. But without lifestyle changes, adults and children with prediabetes are at high risk of developing type 2 diabetes. There’s good news, however. Progression from prediabetes to type 2 diabetes isn’t inevitable.

Eating healthy foods, making physical activity part of your daily routine, and staying at a healthy weight can help bring your blood sugar level back to normal. 

“If soft drinks and sweets are no longer SNAP-eligible, corner stores and supermarkets will have more incentive to stock healthier foods.”
 
The US Department of Health reports calories in sugar-sweetened beverages such as soda can contribute to weight gain and lead to other health risks, including obesity, tooth decay, heart disease, and type 2 diabetes.

According to a Harvard Medical study, replacing one daily serving of a sugary drink with a healthier beverage was associated with almost a 20% lower risk of death.
Facing your health risks and issues can be scary and overwhelming but there are
Our friend and colleague, Jill Weisenberger, MS, RDN, CDCES, CHWC, FAND, is an internationally recognized nutrition, diabetes, and prediabetes expert. Let her Prediabetes: A Complete Guide help you “reset,” improve your overall health, and get yourself in better shape.

Prediabetes: A Complete Guide, 2nd edition

Jill Weisenberger also offers courses, Prediabetes Turnaround and Prediabetes Meal Planning, to help you build motivation for healthy habits and prevent type 2 diabetes.  

The USDA report  Mark Rubio cites that 20 cents of every dollar spent under the benefits program go toward “sugar-sweetened beverages, desserts, salty snacks, candy, and sugar.”

 
“There is nothing compassionate or responsible about spending taxpayer dollars on empty calories that contribute to health crises,” Rubio stated.

We’re talking about ‘THE SWEETEST TABOO’ aka ‘SUGAR’ with musical inspiration from Sade.

Sugar is everywhere. But do we understand the impact it has on our diabetes health?

You may think of sweets, chocolate, sodas, table sugar, and perhaps fruit if asked to name sugary foods. But sugar also appears in savory foods such as ready meals, soups, salads, sauces, and ‘healthy’ foods such as breakfast cereals and yogurt. Furthermore, starches such as bread, pasta, rice, and potatoes also convert to sugar in our bloodstream, having the same impact on our bodies. These ‘hidden sugars’ can add a surprising amount to our daily intake.

Guests include Patricia Addie-Gentle RN, CDCES, Tameka Milline, Catherine Schuller, Kathy Dolgin aka ‘High Voltage’, and Stephanie MacKendree. Throughout the podcast, we will feature music from ‘The Essential Sade’ album courtesy of SONY Music.

No Sugar Added Pumpkin Ice Cream Pie Recipe by The Diabetic Pastry Chef

pumpkin pie

One of Stacey Harris aka The Diabetic Pastry Chef‘s professional baking tips is to make your own homemade vanilla extract. It’s easy! You only need two ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using.

pumpkin pie

No Sugar Added Pumpkin Ice Cream Pie Recipe by The Diabetic Pastry Chef 

Ingredients

1 1/2 pints no sugar added vanilla ice cream, room temp

3 eggs, room temp

1 3/4 cup pure pumpkin puree

1 tsp pure vanilla extract

3/4 cup Splenda or Whey Low D Granular

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

2  9-inch unbaked pie shells

Preheat oven to 425 degrees.

Directions

In a large mixing bowl, whisk eggs and add remaining ingredients combining well. Pour into unbaked pie shells. Bake 15 minutes and lower oven temperature to 350 degrees. Bake an additional 30 to 45 minutes, or until the filling is set. Filling may rise and puff while baking but should deflate when removed from the oven.

Yield: 2 pies

 

Stacey Harris aka ‘The Diabetic Pastry Chef’ has created a simple four-part substitution system that turns any decadent dessert into a diabetic-friendly delight. Learn more about The Diabetic Pastry Chefs Book available on Amazon.

Looking for a fun way to socialize without putting your diabetes wellness at risk? Do you need a little help staying on track with your diabetes self-care?

Back by popular demand! The happy healthcare host, Mr. Divabetic hosts this free, fun Virtual Holiday-themed Baking Party with our special guest, Stacey Harris aka The Diabetic Pastry Chef on Thursday, December 9, 7 – 8 PM, EST on Zoom.

REGISTER NOW

 

31 Days of Divabetic Podcasts: Day Two

Divabetic (Divabetic.org) presents a month-long showcase celebrating 10 years of diabetes podcasting. Each of the featured podcasts spotlights our favorite guests, topics, poems, games and/or musical inspiration. Enjoy!

On Day Two of 31 Days of Divabetic Podcasts, we’re spotlighting our friend, the fabulous Best-selling Cookbook Author, Holly Clegg on Divabetic’s Diabetes Spotlight podcast from October 2010. Sadly, Holly Clegg died last year at the age of 64 Dallas. She had been diagnosed with stomach cancer in August 2018. During her cancer fight, Holly Clegg aka ‘the Queen of Quick’ used her high profile to educate others on gastric cancers and, with her family, created the Holly Clegg Gastric Cancer Research Fund at MD Anderson to raise awareness of gastric cancers.

https://www.instagram.com/p/CBV5uxLHMSR/?utm_source=ig_web_copy_link

“Holly was one of my first podcast guests,” says Max ‘Mr. Divabetic’ Szadek. “I was instantly drawn to her because she was so friendly, informative, enthusiastic and upbeat. She appeared on several more podcasts and contributed plenty of her healthy and delicious recipes for our blog over the years. Holly lived her life to the fullest doing what she loved and helping others.”

PODCAST SURVEY

https://www.instagram.com/p/B-nNaQ5JJfo/?utm_source=ig_web_copy_link

Holly Clegg published 10 cookbooks, including Trim & TERRIFIC and Too Hot in the Kitchen, that are time, user and pantry-friendly and focus on maintaining nutritional balance.

Join us for Divabetic’s free At Home Scavenger Hunt & Smoothie Party with special guest, Janis Roszler LMFT, RD, LD/N, CDCES, FAND on Thursday, July 16, 7 – 7:30 PM, EST on Zoom. Register Now

White Beans For Dessert?

Beans are considered to be a diabetes super food. The American Diabetes Association advises people with diabetes to add dried beans or no-sodium canned beans to several meals each week. They are low on the glycemic index and can help manage blood sugar levels better than many other starchy foods.

Of course, white bean are versatile, easy, delicious, and nutritious but what about to a dessert?

I’m sure some of you are thinking,  “Really? Beans for dessert? How can that work?”

Yes! Actually adding beans to dessert recipes can be a dynamite culinary creation.

“When the beans are pureed and mixed with other ingredients they form together to create a good binding agent for your batter, ” says Randall Beans on his website. “This allows you to cut out flour completely from most recipes. It seems like a strange concept, baking without flour. However, once you find a replacement for the binding you soon learn how replaceable and expendable flour really is.”

Check out Randall Beans’ Guilt-Free Chunk Cookie Dough Recipe with White Beans 

https://www.instagram.com/p/BrxaUBfnO7L/?utm_source=ig_web_copy_link

Melanie Underwood, author and chef instructor at the Institute for Culinary Education (ICE) in New York City has also created a unique cheesecake recipe that just might tempt you to reimagine white beans in a whole new way.

White Bean and Herb Olive Oil Cheesecake Recipe By Melanie Underwood

Ingredients
1 can (15 ounces, or 420 g) white beans
2 cloves garlic, crushed
1/4 cup (60 g) tahini
1/4 cup (60 ml) lemon juice
2 tablespoons (30 ml) water
1/2 tablespoon kosher salt
1/2 teaspoon ground black pepper

FULL RECIPE

Making Artisan Cheesecake Book

Making Artisan Cheesecake presents the classic and well-loved cheesecake in a new, adventurous, and modern way, and answers any questions about it that home cooks and bakers- foodies who love delicious classic desserts- might ask.

In addition to sharing many variations, author Melanie Underwood teaches all the techniques behind building a range of different styles, and encourages readers to develop their own unique recipes.

She also covers options for crusts, cheeses, and batters; baking techniques; how to keep the top from cracking; and the differences among various styles, including New York, Philadelphia, Chicago, Italian, Brazilian, and Japanese.

BUY BOOK

 

Caponata Quinoa Salad Recipe by Chef Jonathan Bardzik

Storyteller, Cook and  Author Jonathan Bardzik surely knows a thing or two about the importance of cooking with fresh ingredients! He’s one of the hottest chefs in the Washington D.C. area, as his ‘farm to table’  cuisine has lit up farmers markets, including Mosaic Central Farm Markets, and even on the shelves at local bookstore.
“I believe that life can and should be lived well, and that living well is within reach – across many economic levels – each and every day by preparing a simple meal, setting a table and sharing it with those you love, even – and maybe especially – when that is a table for one,” said Jonathan in an interview with Instinct magazine.
Serves 6-8
Ingredients:
3 tbs olive oil
3 small eggplant in 1/2” dice
2 medium sweet peppers
3 tbs capers
1 lg tomato, diced
1/2 red onion, thinly sliced
2 tbs chopped basil
1/4 cup chopped parsley
3 cups cooked quinoa
2 cloves garlic, minced
1/3 cup red wine vinegar
1 tsp Dijon mustard
2/3 cups olive oil – the good stuff!
Directions:
Warm 2 tbs oil in 12” skillet over medium heat. Cook until lightly browned on all sides, then reduce heat to medium low and cook until fork tender. Remove from pan.
Warm 1 tbs oil over medium heat. Thinly slice peppers and add to pan. Cook until tender, about 5 minutes. Add capers and cook until fragrant, 1 minute longer.
Toss together eggplant, peppers, tomato, onion, basil and parsley.
Mash garlic into a paste with a pinch of coarse salt. Whisk together garlic, red wine vinegar and mustard. Whisk in olive oil to form a creamy emulsion.
Dress salad and serve over quinoa.
Jonathan Bardzik is the author of three incredible cookbooks: Simple Summer’, ‘Seasons to Taste’, and ‘Fresh and Magical Vinaigrettes‘, all of which are chock full of delicious recipes that you can make for your own friends, family or that special someone all year round.
Storyteller, Cook and  Author Jonathan Bardzik will appearing at Collar Greens: Wellness Day & Dog Parade to help families and their pets to stay healthy and happy at Mosaic Central Farm Markets on Sunday, June 9, 2019. Check out all the amazing activities from this year’s Collar Greens event:

The Diabetic Pastry Chef’s Sugar-Free Chocolate- Pumpkin Bundt Cake Recipe

My friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’   shares a Halloween-inspired dessert recipe to help you celebrate this spooky holiday without jeopardizing your diabetes health.

When Stacey Harris 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.

Sugar-Free Chocolate- Pumpkin Bundt Cake by the Diabetic Pastry Chef

Please read carefully: This cake recipe uses 2 separate batters, a number of bowls, and must be baked in a large 12-cup bundt pan to prevent overflowing. A little difficult but well worth the effort! Splenda For Baking can be substituted for the Whey Low D Granular, see the instructions for this in the note at the end of the recipe.

3 sticks butter, softened

2 1/2 cups Whey Low D Granular sweetener

6 large eggs

2 tsp pure vanilla extract

1 1/4 cups pure canned pumpkin

2 3/4 cups all-purpose flour, divided

2 tsp baking powder, divided

1 tsp salt, divided

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

3/4 cup unsweetened cocoa powder

2/3 cup buttermilk

Directions:
In medium bowl, whisk together the eggs and vanilla. Add Whey Low and continue whisking until pretty well dissolved. Set  aside.
In the bowl of an electric mixer, beat butter until fluffy. Slowly add the egg mixture a little at a time beating well after each addition. Remove half the mixture from the mixing bowl and place in another bowl; set aside.
Pumpkin Batter: Add the following to the mixture still in the mixing bowl: 1 3/4 cup flour, 1 tsp baking powder, 1/2 tsp salt, and all of the cinnamon, nutmeg and cloves. Finally add the canned pumpkin and beat on low speed just until combined.
Chocolate Batter: In another separate clean bowl, mix together the remaining 1 cup flour, 1 tsp baking powder, and 1/2 tsp salt;  add the cocoa powder. Add this mixture alternately with the buttermilk to the remaining butter mixture that was set aside.
Add half of the pumpkin mixture to a greased and floured 12-cup bundt pan. By spoonfuls drop half of the chocolate batter on top of the pumpkin batter in the bundt pan, being careful to let the pumpkin mixture peak through in spaces. Repeat to spoon the remaining pumpkin and chocolate batters. Carefully run a butter knife a couple times around the rim of the batters in the pan and then draw the knife across the width of the pan in 10 to 12 spaces to swirl the batters. Bake in a preheated 350 degree oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for about 10 minutes before inverting the pan to remove the cake. Cool completely.
Special Note: Splenda For Baking can be used instead of Whey Low Granular D in this recipe. To use Splenda For Baking beat the butter, add the Splenda and continue beating until fluffy. Next add the eggs one at a time, beating well after each, and then add the vanilla. Continue the recipe as written.

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

Healthy Halloween Tip: Take the focus off of candy by encouraging arts and crafts projects, pumpkin carving/painting contests, watching a Halloween movie, visiting a haunted house, or going on a hayride. This is a great way to create memories that don’t involve food.