Diabetic Pastry Chef’s Sugar-Free Apricot Brandy Pound Cake Recipe

Living with Type 2 diabetes doesn’t compromise the Diabetic Pastry Chef, Stacey Harris’s creativity in the kitchen. After attending culinary school, Stacey taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbohydrates in traditional bakery items.

If you’re feeling deprived of your favorite holiday treats because you’re living with diabetes, then check out this new recipe from our friend, Stacey.

From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be as well as … sugar-free!

Diabetic Pastry Chef‘s Sugar-Free Apricot Brandy Pound Cake Recipe

Ingredients

1-1/2 cups butter, softened

3 cups sugar-substitute of your choice

6 eggs

1 tsp orange extract

1 tsp lemon extract

1 tsp almond extract

1/4 cup apricot brandy

3 cups cake flour, sifted

Directions

Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube cake or bundt pan. Cream butter and gradually add sugar substitute. Continue creaming until light and fluffy. Add eggs one at a time, beating well after each. Blend in extracts and brandy. Gradually add the flour and beat until smooth.

Pour the cake batter into the tube pan. Bake for 1 1/2 hours or until a wooden toothpick comes out clean and the edges of the cake have come away from the sides of the pan. Cool for 20 minutes in the pan before unmolding. Cool completely. Add glaze and arrange apricots and mint on top.

Glaze Ingredients:

1/2 cup sugar-free apricot preserves

1Tbsp. apricot brandy or leftover apricot nectar from the can

1 8-ounce can of apricot halves, drained

fresh mint for garnishing

Directions

Heat the apricot preserves until melted. Remove from heat and stir in brandy or nectar. Spread the warm glaze over the cake and sides. Garnish with the apricot halves, which can also be glazed, and garnish with the mint. Enjoy

Stacey Notes for the Best Results:

This recipe is revised from an old Ebony magazine recipe. It is a showstopper! It works well for holidays. I have made it as is. I have also made it using canola butter in place of whole butter. I have successfully made the cake by cutting the butter to 1 cup and adding 1/2 cup sour cream. I suppose yogurt would also work in place of the sour cream. You can read more about Stacey’s experience making her Sugar-Free Apricot Brandy Pound Cake recipe on her blog.

I generally mix my sugar substitutes to get the best flavor, baking properties, and health results. For this cake, I used 1 cup of Splenda, 1 cup of Stevia in the Raw, and 1 cup of Whey Low. Do not try to use Splenda alone unless you’re using Splenda for Baking.

If you’re interested in making over one of your holiday specialties with sugar substitutes, Stacey recommends using a blend of sugar substitutes in your recipe rather than just one for the best results.

10/19/202310/19/2023

Sugar-Free Butter- Rum Cakelets Recipe By The Diabetic Pastry Chef

Stacey Harris, The Diabetic Pastry Chef, participated in Divabetic’s first-ever World Menopause Day program on Zoom. During the program, Stacey demonstrated how to make her Sugar-Free Butter-Rum Cakelets and answered participants’ questions.

Stacey defined ‘sugar-free baking’ as baking without any sugar. But she added that her recipes contain carbohydrates. After you eat carbohydrates (grains, flour, etc.) your body turns those carbohydrates into glucose (sugar). Glucose gives your cells energy. The glucose moves into the bloodstream and your blood sugar level rises.

Everyone has a different carbohydrate tolerance. One person may be able to eat a carb-heavy diet with no problem, and another may get blood sugar spikes and gain weight from eating very few carbohydrates. Both people can be healthy, as long as they are eating within their personal tolerance levels. Talk to your healthcare collaborator about what plan is best for you.

Mini bundt cakes with icing sugar on rack

Sugar-Free Butter- Rum Cakelets

Stacey says, “This cake comes together a little differently than most cakes, but is very moist with rum and delicious!”

Ingredients

2 1/4 cups all-purpose flour

1/4 cup cornstarch

3 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar substitute of your choice

1/2 cup butter, softened

1/4 cup vegetable oil

1/2 cup evaporated milk

4 large eggs

1 Tbsp pure vanilla extract

1/3 cup rum of your choice.

Directions

Add the flour, cornstarch, baking powder, salt, sugar substitute, butter, and oil in the bowl of an electric mixer. Mix on low speed for several minutes until the mixture is crumbly and sandy-looking.

Mix in the milk. Next, mix in the eggs one by one, mixing well after each, remembering to scrape the sides of the bowl well after each egg is added.

Add the rum and vanilla extract and beat until smooth.

Pour the batter and spread it into the cavities of two cakelet pans with six cavities each.

Bake in a preheated 325-degree oven for about 35 or 40 minutes, or until the cakes look golden brown and begin to loosen from the sides of the pan. Let cool in the pan for about 15 minutes before removing.

Unmold the cakelets and, with a skewer, fork, or toothpick, prick holes into the cakelets straight down to the bottoms of each.

Butter-Rum Sauce

Ingredients

1/4 cup butter

1/2 cup sugar substitute of your choice

1/4 cup water

1/2 to 3/4 cup rum of your choice

1/2 tsp vanilla extract

Directions

Add butter, sugar substitute, and water to a small saucepan. Bring to a slow boil and simmer for 7 or 8 minutes.

Remove from heat and cool completely. Add the rum and vanilla extract.

Slowly spoon the sauce over each cakelet. Cover cakelets with plastic wrap and allow to sit for several hours or overnight. The cakelets will not look glazed. They can be frozen or stored at room temperature for several days. Yield: 12 cakelets.

Mr. Divabetic talks to Dr. Michael Grego, the “Keto Doc,” on this podcast with musical inspiration from legendary DJ John Loungo.

The keto diet reduces the number of carbohydrates you eat and teaches your body to burn fat for fuel instead. The keto diet is high in fat, moderate in protein, and low in carbohydrates. The standard keto diet consists of 70% to 80% fats, 10% to 20% proteins, and 5% to 10% carbohydrates.

Dr. Grego is a Naturopathic Physician and the author of 3 books, The Nutritional Ketogenic Diet, Clean Keto vs. Dirty Keto, and The InsulThin Diet.

Dr. Grego’s unique approach emphasizing insulin resistance and sugar has been foundational in creating the revolutionary insulThin Diet. We will discuss how he created his step-by-step nutrition blueprint for the popular Ketogenic diet.

Throughout the podcast, we feature music from The Essential John Luongo album courtesy of SONY Music.

08/21/2023

Sugar-Free Derby Whip Brownie Recipe by The Diabetic Pastry Chef

The Kentucky Derby is officially back. After much uncertainty and the delay of last year’s horse race due to the coronavirus pandemic, the 2021 Kentucky Derby is returning to its traditional date on the first Saturday in May. Our friends and colleagues, Harlem’s Heaven Hat Designer Evetta Petty and Stacey Harris, aka The Diabetic Pastry, share two great ways to GLAM MORE, FEAR LESS without compromising your diabetes wellness.

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. Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights using blended flours, a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats.

FUN FACT: The Kentucky Derby is also called ‘The Run for the Roses’ because the winner is awarded a blanket sewn with over 400 roses post-race. This blanket weighs about 40 lbs.

Stacey Harris went outside the box to create a unique sugar-free dessert recipe to celebrate the Kentucky Derby. If you look closely at the photo, there is a drink at the bottom of each wine glass, and desserts are on the top in ramekins. The drinks are up to one’s discretion. Ice can be added. The desserts are made of sugar-free brownies crumbled into whipped topping or whipped cream and stirred until combined. Cherry is a garnish.

Sugar-Free Derby Whip Brownie Recipe by The Diabetic Pastry Chef

1/2 cup unsalted butter, melted and hot

1 Tbsp cooking oil

1 1/8 cup dry sugar substitute, such as erythritol

2 large eggs

2 tsp pure vanilla extract

2 Tbsp. dark rum, optional

1/2 cup all-purpose or white whole-wheat flour

1/2 cup unsweetened cocoa powder, preferably dark chocolate

1/4 tsp salt

1/2 to 1 cup walnuts or pecans, optional

Derby Whip Ingredients

8-oz container of whipped topping or whipped cream

cherries with stems

Directions

Turn oven to 350 degrees and grease an 8-inch square baking pan; set aside.

Mix the hot butter, oil, and sugar substitute in a medium-sized mixing bowl with a whisk for approximately 1 minute. Add the eggs, vanilla, and rum if using. Beat for an additional minute.

Sift in the flour, cocoa powder, and salt. Add nuts if using. Gently fold the batter just until combined. Do not overmix.

Pour batter into greased pan and smooth the top.

Bake for 20 to 25 minutes until the center is set. Remove and let cool to room temperature.

Once the brownies are cool, remove the desired portion and crumble into a bit of whipped topping or whipped cream; fold just until combined. This is your Derby Whip. Scoop into ramekins and top with a cherry. The remaining brownies are for you to enjoy as brownies.

The Diabetic Pastry Chef’s Note: “I used wine glasses and ramekins to make this dessert. The wine glasses can be filled with your choice of beverage, and ice can be added if desired. A Mint Julep would be great with some mint to garnish the Derby Whip. The round ramekins should be of the size to fit nicely into the top of the wine glasses. They should be first filled with your Derby Whip and garnished with a cherry. Here I used thin ribbons to disguise where the wine glasses and ramekins meet. Enjoy!”

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

Derby Hats Fit For A Diva-betic!

The Kentucky Derby is just as much about fashion as the race itself. Every spring since 1875 Churchill Downs floods with society’s most fashionable spectators to watch the Run for the Roses Did you know that wearing a hat to the Kentucky Derby is believed to bear good luck?

For over 20 years, our friend, Evetta Petty has designed hats in her uptown New York studio, Harlem’s Heaven Hat Shop. Her hats have captured worldwide attention and have been worn to the Kentucky Derby and Royal Ascot in England. Recently, she’s put her design skills to work making fabulous, functional face masks.

The tradition of the Kentucky Derby hat began at the race’s inception; the founder Col. Meriwether Lewis Clark Jr., wanted to ensure a good crowd at his event. At the time, the race track had a reputation as immoral and dangerous, so Clark used good ole fashion word of mouth advertising to promote the race. According to the Kentucky Derby Museum, “He loaded up a wagon full of high society women, and they went door-to-door telling their friends, ‘We’re going to have a picnic at the racetrack,’.” And it worked! The wealthy class poured into the stadium in their finest, as a place to see and be seen.

Generally speaking, women wear wide-brimmed, “Southern Belle” inspired Kentucky Derby hats.

Evetta offers a wide selection of fun, colorful hats and face masks for ladies and gentlemen. She uses the same high-quality textiles for her masks that she uses for her hats which makes them very special. You’ll find beautiful brocades In rich jewel tones and fancy rhinestone embellishments in her sparkling couture mask collection.

FUN FACT: Did you know that the Kentucky Derby was started by Lewis Clark Jr. —grandson of William Clark, half of the famous explorer duo Lewis and Clark? The idea came to him after he saw England’s Epsom Downs racecourse.

FUN FACT: Did you know that in 2019, for the first time in the Kentucky Derby’s history, the horse that crossed the finish line first didn’t win? The horse that ran the track fastest, Maximum Security, was disqualified for impeding another horse, resulting in the second-place finisher, Country House, being moved up to the winner’s circle.

Harlem’s Heaven Hat Shop is located at 2538 Adam Clayton Powell Jr. Blvd. @W.147) New York, NY 10039. Phone: 212-491-7706. Store hours: 12 PM to 6 PM. Closed Sunday & Monday. Appointments available after hours

FUN FACT: The traditional drink of the Derby is the mint julep, and over 120,000 are said to be consumed at the race each year. While moderate amounts of alcohol may cause blood sugar to rise, excess alcohol can actually decrease your blood sugar level — sometimes causing it to drop into dangerous levels, especially for people with type 1 diabetes. Talk to your healthcare provider for more information.

Singer, songwriter, and record producer Evelyn “Champagne” King who is best known for her hit disco single “Shame” offers this musical selection to complete Divabetic’s Derby celebration. Evelyn “Champagne” King lit up dancefloors with the release of her single, High Horse in the 80’s.

05/29/202305/29/2023

Sugar-Free Red Velvet Cake Squares Recipe by The Diabetic Pastry Chef

Today, Red Velvet cake, cupcakes, and cookies seem everywhere. But do you ever wonder where the recipe comes from?

My research found that a popular cookbook, The Joy of Cooking, debuted a red velvet cake in 1943. Irma S Rombauer, the cookbook author, shared the recipe but admitted in the text that she doesn’t care for the cake!

However, many researchers argue that red velvet cake predates the cookbook. They believe red velvet cakes were first served during the Victorian Era. Cocoa was used to help break down the coarse flour. As a result, the flour was softer, and the cake was described as velvety. Some argue that the chemical reaction between the cocoa and acid gives the cake its red color. The velvety texture and scarlet coloring led to the creation of Red Velvet Cakes. But the traditional recipe was changed due to WWII food rations. Bakers scrambled for alternative ingredients to use in their recipes. As a result, some bakers chose to use beet juice in their cakes. Beets work as a filler that keeps the cake moist.

I’d also like to add my two cents about the origins of Red Velvet Cake. My research points to Red Velvet Cake having African American origins. The enslaved people believed that the red color represented Christ’s blood and that the cocoa powder would bring them good luck.

Below, our friend, Stacey Harris, known as The Diabetic Pastry Chef, shares her sugar-free version of a Red Velvet Cake. One of Stacey’s surefire secrets to successfully substituting artificial sweeteners in your recipes is using more than one kind. Using two types of artificial sugar substitutes tends to eliminate any bitter aftertaste.

Sugar-Free Red Velvet Cake Squares Recipe by The Diabetic Pastry Chef

Ingredients

1 cup all-purpose flour

1 cup white whole-wheat flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 Tbsp. cocoa powder

2 cups sugar-substitute of your choice

3/4 cup vegetable oil

2 eggs

1 cup buttermilk

2 tsp pure vanilla extract

2 tsps. red food coloring

1 tsp vinegar

1/2 cup hot coffee

Ingredients

1 cup all-purpose flour

Directions

Combine all dry ingredients in a large bowl; set aside.

In the bowl with an electric mixer, combine sugar-substitute and vegetable oil. Add in the rest of the wet ingredients and mix well.

Add dry ingredients in thirds to wet ingredients, mixing just until combined.

Preheat oven to 350 degrees. Add batter to greased and floured 9×13″ pan. Bake for about 30 to 40 minutes, or until the cake pulls away from the sides of the pan and the center springs back when touched.

After cooling, sprinkle top with sugar-free confectioners sugar such as Swerve Confectioners. Serve cake cut into squares topped with whipped cream or whipped topping.

Although red velvet cake is generally linked with Valentine’s Day, it is also served at Juneteenth parties. For Juneteenth celebrations, the color red represents the struggle and bloodshed of the enslaved as well as the ultimate resilience of the people.

Clarence Waldron talks about his stroke, recovery, working as Senior Editor and Writer of Jet Magazine, and his memories of Luther Vandross and Aretha Franklin.

Twenty years ago, Clarence interviewed Luther’s mother, Mrs. Mary Ida Vandross, for Jet Magazine after Luther suffered a stroke due to mismanaged type 2 diabetes. Clarence’s story is an excellent reminder of why it’s essential to ACT F.A.S.T. if you or a loved one is experiencing a stroke. The acronym FAST (Facial drooping, Arm weakness, Speech difficulties, and Time) has been used by the National Stroke Association, American Heart Association, and others to educate the public on detecting stroke symptoms.

Earlier treatment results in a greater chance of recovery, a reduced likelihood of permanent disability, and a lesser need for extensive rehabilitation. You’ll quickly hear Clarence’s upbeat attitude and ferocious appetite for music and divas have served him well during his recovery.

Throughout this podcast, we feature music from Aretha Franklin’s Get It Right album and Luther Vandross’s Live At Radio City Music Hall 2003 20th Anniversary Edition album courtesy of SONY Music.

09/25/2022

Sugar-Free Pumpkin Roll Recipe by The Diabetic Pastry Chef

Divabetic’s special guest, The Diabetic Pastry Chef at the upcoming Sugar-Free Baking Party knows ways to transform decadent desserts so they’re no longer off-limits. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris can convert almost any recipe into a lower-carb alternative without compromising taste or quality.

Sugar-Free Pumpkin Roll Recipe by The Diabetic Pastry Chef

Ingredients

1 cup sugar substitute of your choice

3/4 cup white whole wheat flour or all-purpose flour

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground cloves

2/3 cup canned pure pumpkin puree

3 large eggs

1/2 cup walnuts, chopped

Swerve Confectioners

Directions

Preheat the oven to 350 degrees. Add all ingredients except walnuts and Swerve Confectioners to the mixing bowl and beat with an electric mixer until well combined.

Line an 11×15″ jelly roll pan with parchment paper or wax paper. Grease the paper and add the batter spreading evenly. Sprinkle with the chopped walnuts. Bake for approximately 15 minutes.

Invert the cake onto a thin linen dish towel sprinkled heavily with Swerve Confectioners (about 1/4 cup). Remove parchment paper or wax paper and gently roll the cake. Let cool for a minimum of 2 hours.

Unroll the cake and evenly spread with filling. Reroll cake. Freeze for 1 hour before serving. Thaw, sprinkle top with Swerve Confectioners to cover, and slice. Enjoy!

Filling Ingredients

1 8-oz. pkg. cream cheese, softened

1 cup Swerve Confectioners

2 Tbsp. butter softened

1 tsp pure vanilla extract

Directions

Mix ingredients together with an electric mixer until smooth.

Note: The Diabetic Pastry Chef’s choice of sugar substitute for this recipe is Erythritol.

Looking for a fun way to socialize without putting your diabetes wellness at risk? Are you interested in baking tips and recipes?

Back by popular demand! The happy healthcare host, Mr. Divabetic, hosts this free, fun Virtual Baking Party with our special guest, Stacey Harris,The Diabetic Pastry Chef, on Thursday, September 28, 7-8 PM, EST.

REGISTER NOW

06/29/2022

Win A Splenda Gift Basket At Divabetic’s Baking Party

We’re giving away this fantastic Splenda Gift Basket to one lucky winner during our raffle on tonight’s free Divabetic Baking Party with Stacey Harris aka The Diabetic Pastry Chef on Zoom starting at 7 PM EST.

Splenda is 600 times sweeter than sugar, yet those little yellow packets have no effect on blood sugar according to leading registered dietitians

Don’t miss this fun, fabulous virtual program. Registration is open on Eventbrite until 2 PM

Back by popular demand! The happy healthcare host, Mr. Divabetic, hosts this free, fun Virtual Baking Party with our special guest, Stacey Harris, aka The Diabetic Pastry Chef, on Wednesday, June 29, 2022, 7 – 8:30 PM, EST on Zoom.

REGISTER NOW

05/12/2022

Divabeitc Summer Baking Party & Recipe

Our friends at Splenda have been graciously donating Baking Kits for our free Baking Parties with the Diabetic Pastry Chef on Zoom.

Mini Strawberry and Cherry Upside-Down Cake Recipe from Splenda

Ingredients

1 cup all-purpose flour

2 tablespoons cornstarch

1 ¼ teaspoons baking powder

¼ teaspoon kosher salt

1 ½ cups Splenda® Original Granulated Sweetener, divided

2 large eggs

1 teaspoon pure vanilla extract

7 tablespoons unsalted butter, melted, divided

¼ cup coconut oil

½ cup fat-free milk

1 ½ cups frozen pitted dark sweet cherries

2 cups small strawberries, cut into ½-inch thick slices

½ cup fat-free whipped topping

2 tablespoons fresh mint sprigs, for garnish

Click HERE for the Full Recipe

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 Baking Party with our special guest, Stacey Harris, aka The Diabetic Pastry Chef on Wednesday, June 29, 2022, 7 – 8:30 PM, EST on Zoom.

REGISTER NOW

04/07/202204/07/2022

Divabetic Mysteries: Swan Wake, Part 1

Mr. Divabetic heads to the Gotham City Ballet Company’s box office to fix a mix-up with his ‘Swan Lake’ tickets and he’s faced with an even bigger problem – a MURDER! To make matters worse, one of his latest culinary creations, a gluten-free cheesecake, seems to be covering the victim’s face. Even more shocking are the numerous scandals swirling around the Gotham City Ballet and its members that have everyone walking around on tiptoes.

Could our happy healthcare host’s wacky 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 Certified Diabetes Educators, a Best-Selling Mystery Author, and his own nosy 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.

FEATURING Max ‘Mr. Divabetic’ Szadek, USA Best-Selling Author Tonya Kappes, Patricia Addie-Gentle RN, CDE, Maryann Horst-Nicolay MEd, NDRT, Lorraine Brooks, Catherine Schuller, We Are Diabetes Founder Asha Brown, Mama Rose Marie, Chef Robert Lewis (The Happy Diabetic), and Seveda Williams.

Join us for Divabetic’s upcoming free Baking Party on Thursday, April 28, 2022, 7 – 8:30 PM, EST on Zoom and you’ll be automatically entered into our random drawing for Divabetic’s prize giveaway.

Win gifts courtesy of Arthel Neville Design FABULOUS East/West Tote, Dr.’s Remedy Enriched Nail Care gift set, Best-Selling Author Tonya Kappes‘s Camper Cozy Mystery, Walden Farms Zero Calories, Zero Net Carbs Salad Dressings, and Peak 10 Skin’s Save My Sole Foot Rescue Cream during Mr. Divabetic’s random drawings on April 28, 2022. You must be present at our Baking Party to enter our gift drawings to win.

Chandra joined our last virtual Baking Party and won! Like 96 million other American adults she’s living with pre-diabetes. Of those with prediabetes, more than 80% don’t know they have it. Prediabetes puts you at increased risk of developing type 2 diabetes, heart disease, and stroke. Take the Centers for Disease Control and Prevention‘s Prediabetes Risk Test NOW.

Over 150 people registered for our last Divabetic Baking Party on Zoom, so don’t miss out!

REGISTER NOW – FREE REGISTRATION

03/03/2022

Dr.’s Remedy is the Best Alternative to Traditional Nail Polish

Divabetic is proud to partner with Dr.’s Remedy nail care to empower women at risk, affected by and living with diabetes to look and feel their best.

You can win a Dr.’s Remedy gift set in a random drawing at our upcoming free Baking Party on Zoom, scheduled for Thursday, April 28, 2022. Register here

Dr.’s Remedy has a ‘less is more’ philosophy which centers on finding the right products, rather than lots of them. As a result, their nail care delivers straightforward solutions and clean formulations that cater to every nail concern. A perfect mix of luxury and performance, Dr.’s Remedy is ultimately a brand with a mission: to give your manicure everything it needs—and nothing it doesn’t.

Dr.’s Remedy is the brainchild of a podiatrist searching for clean, safe nail polish to recommend to his patients and his pregnant wife. He ended up doing what any podiatrist, doting dad-to-be, and budding entrepreneur would do; he created one himself.

As the first-of-its-kind, doctor-formulated polish– Dr.’s Remedy pure and pampering formulations are the perfect solution for consumers who desire cleaner beauty products.
Dr.’s Remedy offers over 30 different nail color shades and nail care products such as base coat, top coat, cuticle care, and nail hydration. Each product is infused with a unique blend of ingredients, including wheat protein, tea tree oil, garlic bulb extract, and lavender.

Dr.’s Remedy products do not contain formaldehyde, formaldehyde resin, toluene, camphor or phthalates, or DBP. Dr.’s Remedy is the best alternative to traditional nail polish.

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?

Join the happy healthcare host, Mr. Divabetic, hosts this free, fun Virtual Mother’s Day-themed Baking Party with special guests, Stacey Harris, aka The Diabetic Pastry Chef and Divabetic Image & Style Advisor Catherine Schuller, on Thursday, April 28, 2022, 7 – 8:30 PM, EST on Zoom.

Win gifts courtesy of Arthel Neville Design FABULOUS East/West Tote, Dr.’s Remedy Enriched Nail Care gift set, Best-Selling Author Tonya Kappes‘s Camper Cozy Mystery, Walden Farms Zero Calories, Zero Net Carbs Salad Dressings, and Peak 10 Skin’s Save My Sole Foot Rescue Cream during Mr. Divabetic’s random drawings. You must be present at our Baking Party to enter our gift drawings to win.

Over 150 people registered for our last Divabetic Baking Party on Zoom, so don’t miss out!

REGISTER NOW – FREE REGISTRATION

02/28/2022

Meet Chandra: An Avid Baker Living With Type 2 Diabetes Who Lost 70 Pounds

Divabetic Baking Party prize winner Chandra, living well with type 2 diabetes, is an avid baker and home cook who has lost over 70 pounds.

She is constantly looking for new ways to enjoy my favorite foods with lower carb swaps.

Read how Chandra manages to enjoy life to the fullest without feeling deprived.

In 2014, I was diagnosed with type 2 diabetes. I immediately sought out information on nutrition after my diagnosis. Since then, I have managed my diabetes by counting carbs, walking, and adhering to my medications.

The thing that inspired me to lose weight was my family. At the time, having a 4-year-old inspired me to make small changes that make a big difference. More than anything, I want to live a long healthy life and spend it with my family!

A big help was the advice I received from my nutritionist after my type 2 diabetes diagnosis. She said to keep things simple and focus on one thing – counting carbs when getting started. So my weight loss was slow and steady, about 10-12 pounds per year.

My nutritionist also encouraged me to keep a food journal, so I calculated the carbs in everything. I think I drove everyone crazy around me. I always wrote these down in a spiral notebook. Eventually, I got pretty proficient.

I try to follow the recommendations she gave me:
1. If you are hungry, eat.
2. Our brains need carbs, so don’t eliminate carbs completely.
3. Eat 30-45 carbs per meal, 15 carbs for a snack (for women) men are 45-60. If you want to lose weight, stick to the lower end.
4. Get moving. I started walking 10 min a day, then I graduated up to about 45 min. I also recently joined a Pilates club for weekly flow classes.
5. Have regular checkups on A1C- I have had to make a few adjustments.
6. I participate in a wellness coaching program, Newtopia. They have been really helpful in keeping me setting goals and checking in. For example, I weigh myself daily with a smart scale linked to apple health. That is shared with my wellness coach, and it keeps me accountable. He also helps to keep my spirits lifted during challenging days.

A few years ago I read the book The Clean 20 by Dr. Ian Smith. My husband and I followed that plan for 30 days. We liked it and continued doing that for probably another 3 or 4 months. We found out what meals we liked and added those to our routine.

Even though I have lost 70 pounds, my blood sugars have continued upwards. Recently my doctors adjusted my medications. Now I take a combination of Metformin, Januvia, and Jardiance.

Just this week, I started wearing a Dexcom g6 Continuous Glucose Monitor (CGM). At first, I was super nervous about it. But I really like it. I can just look at my phone to see my sugar numbers. So far, so good on my new treatment plan.

I really enjoyed the Divabetic Baking Party On Zoom. Funny note though, I went out to buy the Pillsbury Sugar-Free Cake Mix and Frosting and was surprised that it had MORE carbs than the regular boxed mix! So, that’s a no-go for me. Instead, I’ll use the regular mix and just do smaller portions!

Recently I started to count my saturated fat grams. The new plan is to try to keep under 25 g per day. I really enjoy cream in my coffee and butter on my toast. Those are two of my favorite things, so we’ll see how that goes!!! I am a work in progress!!

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?

Win gifts courtesy of Arthel Neville Design FABULOUS East/West Tote, Dr. Remedy’s Enriched Nail Care gift set, Best-Selling Author Tonya Kappes‘s Camper Cozy Mystery, Walden Farms Zero Calories, Zero Net Carbs Salad Dressings, and Peak 10 Skin’s Save My Sole Foot Rescue Cream during Mr. Divabetic’s random drawings. You must be present at our Baking Party to enter our gift drawings to win.

Over 150 people registered for our last Divabetic Baking Party on Zoom, so don’t miss out!

REGISTER NOW – FREE REGISTRATION

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 Mother’s Day-themed Baking Party with special guests, Stacey Harris, aka The Diabetic Pastry Chef and Divabetic Image & Style Advisor Catherine Schuller, on Thursday, April 28, 2022, 7 – 8:30 PM, EST on Zoom.

Over 150 people registered for our last Divabetic Baking Party on Zoom, so don’t miss out!

Diabetic Pastry Chef‘s Sugar-Free Apricot Brandy Pound Cake Recipe

Sugar-Free Butter- Rum Cakelets

Butter-Rum Sauce

Sugar-Free Derby Whip Brownie Recipe by The Diabetic Pastry Chef

Derby Hats Fit For A Diva-betic!

Mini Strawberry and Cherry Upside-Down Cake Recipe from Splenda

Ingredients

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