Patti LaBelle was diagnosed with type 2 diabetes over 25 years ago and it took awhile for her to get in tune with her condition. She admits she was angry at first but now this self-proclaimed “Divabetic” says she’s not just living with diabetes, she’s living well with diabetes.
She’s incorporated small changes into her recipes to make them healthier. Enjoy her Free-Form Apple Tart recipe from Eating Well, which uses light sour cream and just a little butter to keep calories in check.
Patti LaBelle’s Freeform Apple Tart
Ingredients (Partial List)
1 ⅓ cups all-purpose flour
¼ teaspoon salt
3 tablespoons ice water
2 tablespoons light sour cream
Nutrition Facts Per Serving:190 calories; 11 g total fat; 6 g saturated fat; 25 mg cholesterol; 80 mg sodium. 21 g carbohydrates; 1 g fiber; 3 g sugar; 3 g protein. Serving Size: 1 Slice
Patti LaBelle tells Rachael Ray she calls herself a ‘Divabetic’Don’t Get Down, Get Diva!
Patti LaBelle loves being in the kitchen even after being diagnosed with type 2 diabetes. This might sound strange for people newly diagnosed with type 2 diabetes to hear since many of them have knee jerk reactions to modifying their diets. But Patti LaBelle told People magazinethat cooking for herself is why she’s still alive because she controls what she puts in my food and avoids all the things that aren’t good for diabetes. In her latest cookbook, Desserts LaBelle: Soulful Sweets to Sing About, she’s modified some of her signature recipes for fellow “divabetics” using sugar substitutes and cutting down on butter.
Poet Lorraine Brooks shares her thoughts about modifying recipes while sheltering in during the pandemic in her poem, Alone In The Kitchen.
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?
We are having a ball at our free virtual events. Stay safe, stay in and join us for some good times connecting with other people living with diabetes.
Join the happy healthcare host, Mr. Divabetic for this free, fun Indoor Scavenger Hunt on Zoom with best-selling Intimacy & Diabetes co-author, Janis Roszler LMFT, RD, LD/N, CDE, FAND on Thursday, July 16, 2020, 7 – 7:30 PM, EST.
Relationships play an important role in our everyday lives. But when diabetes enters the picture, it can complicate even our casual relationships. Janis will answer your questions about how diabetes affects the 8 types of Intimacy: Aesthetic, Spiritual, Intellectual, Social, Emotional, Affection, Physical, and Sexual.
Looking for a refreshing way to beat the heat without compromising your diabetes wellness goals? Take a sip of The Diabetic Pastry Chef‘s Dalgona Coffee Recipe!
What’s Dalgona Coffee?
“Dalgona Coffee or whipped coffee is the latest coffee craze. It originated in South Korea and the recipe was shared on Tic Toc where it went viral,” says Stacey Harris who is professionally known as ‘The Diabetic Pastry Chef’. “It can easily be made at home in less than 10 minutes. I love it because it is simple to make, delicious, and every bit as decadent as a Starbuck’s drink without the cost or travel.”
2 Tbsp. Whey Low® Type D Granular sugar substitute
2 Tbsp. hot water
2-3 ice cubes
3/4 to 1 cup milk of choice (dairy, unsweetened almond, oat milk, etc.)
Directions:
In small mixing bowl, add coffee granules, Whey Low and hot water. Whip with electric mixer for several minutes until creamy and thick and peaks begin to form.
Add ice cubes to drinking glass and pour milk no more than 3/4 to top of glass. Spoon and swirl the whipped coffee on top of the milk. Stir the milk and enjoy.
Note: I have read that Splenda® and stevia do not work well in this recipe.
FUN FACT: The actor Jung Il-Woo traveled to Macau, tried the drink, and gave this coffee drink the nickname ‘dalgona‘ for its resemblance to the traditional Korean sponge candy of the same name.
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!”
Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight
Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.
Help us choose topics for upcoming Divabetic podcasts. Fill out our easy, quick Survey.
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.
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!”
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.
A lot of us living with diabetes who are cutting back on high-carb foods like starches, desserts and processed snacks still have a sweet tooth.
Keep in mind, SPLENDA® contains maltodextrin and dextrose, two carbs that supply about 3 calories and 1 gram of carbs in each packet ( 6 ) even though it’s calorie-free. SPLENDA® can be substituted for sugar in a 1:1 ratio for most recipes.Happy baking!
Combine flour, SPLENDA® Granulated and rice flour. Beat butter until smooth and creamy. Gradually add flour mixture, beating until smooth. Press evenly into a greased 8’ square baking pan.
Bake at 325°F (160°C) for about 35 minutes or until lightly browned at the edges and firm to touch. Cool on rack. Cut into small squares. Store in the refrigerator.
“A light, cozy mystery read with a cat-loving and cafe-owning amateur female sleuth, in a small English village setting with quirky characters. Written in British English. No cliffhanger, swearing, gore or graphic scenes! Contains mild peril.“
Plot Summary: When Julia’s gran, Dot, wins an all-inclusive spa trip to Scotland, Julia finds it difficult to refuse the offer of a relaxing week away from her café. Along with her sister, Sue, they pack up her tiny vintage car and drive all the way from Peridale to Seirbigh Castle, ready to be pampered. The last thing Julia expected was to be caught up in another murder investigation, but when the cruel owner of the family-run spa, Henry McLaughlin, is shot dead, she can’t resist ditching the facemasks and massages in favour of cracking the case.
Julia quickly befriends the young cook and talented-baker, Blair, and acquires a job in the kitchen so she can observe the strange family in the wake of the murder. Henry’s wife and children are acting suspicious, and with an incompetent young Detective Inspector on the case, Julia makes it her mission to discover the secrets held within the ancient walls before Seirbigh Castle claims another victim.
I don’t know about you but I’ve been I baking more during this unprecedented upheaval in our lives. I have found that baking and seeing everyone else’s baked goods on social media is uniquely comforting.
Lately, I’ve spent time researching dessert recipes with less sugar or sugar substitutes like SPLENDA® in them to post on the blog.
SPLENDA® is made from the FDA-approved artificial sweetener sucralose – a zero calorie artificial sweetener. According to Verywell Health, sucralose is made from sugar in a multi-step chemical process where 3 hydrogen-oxygen groups are replaced with chlorine atoms.
Not sure how much Splenda to substitute in your favorite recipe? There’s handy Conversion Chart on the SPLENDA® website. CLICK HERE
Keep in mind, when it comes to managing diabetes, all carbohydrates count. Just because a recipe contains SPLENDA®, doesn’t mean its carbohydrate-free.
Cutting back on carbohydrates can have major benefits for your health according to Healthline.
Many studies have shown that low-carb diets can help you lose weight and help manage your diabetes and/or prediabetes.
Personally, I’ve been trying to eat less carbohydrates while Sheltering In in New York City to manage my weight. Although I’m taking daily walks and doing short at home workouts, I’m not playing tennis and/or going to the gym. The lack of physical activity makes me wonder what’s going to happen when I stop wearing sweatpants and start wearing work pants! But that little voice inside my head still hasn’t be able to stop me from craving something sweet at the end of the day.
These low carb Peanut Butter Swirl Brownies by My Montana Kitchen are just as delicious as they look! The brownie itself is dense and fudgy, while the peanut butter cheesecake layer is creamy and melt-in-your-mouth. And these brownies are so easy to make!
Memorial Day festivities are times to gather together with family and friends and celebrate the beginning of the summer season while also remembering lots of U.S. citizens who were drafted and who were required to fight far away from home and loved ones. They can also become ways to commit to healthy living and activity to avoid diabetes health-related complications.
The Diabetic Pastry ChefStacey Harris is helping Divabetic encourage you to celebrate the holidays 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. 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.
1/2 cup granulated sugar substitute such as Swerve
Directions:
Sift together flour, baking powder and baking soda. Cut in butter until crumbly.
Beat together the remaining ingredients with mixer until well blended; add to dry mixture. Divide dough in half and chill for several hours.
Roll out the dough on a floured board 1/4 at a time. Cut into star shapes with floured cookie cutter. Bake in preheated oven at 350 degrees until cookies are a pale golden color. Remove from oven and cool cookies on a baking rack. Once cool, frost with icing and decorate with tubes of red and blue decorating gel.
Swerve Icing Ingredients
1 stick butter, softened
1/3 to 1/2 cup Swerve Confectioners
1 tsp pure vanilla extract
1 Tbsp milK
Directions:
With mixer, beat butter until light and fluffy. Add Swerve and beat for 5 minutes. Add vanilla and milk and beat for an additional 5 minutes.
Divabetic presents Diabetes Awareness Day featuring a Dog Fashion Show, Health Screenings, Healthy Food Tours, Diabetes Alert Dog Demonstrations, Poetry Readings, Art Displays & More on Sunday, June 3, 2018 at Mosaic Central Farm Market in Fairfax, VA
Here’s a complete listing of Events & Activities:
9AM -12 PM Lions Free Sight & Hearing Screenings for Adults & Children:Lions Club District 24A Sight and Hearing Van hosts free sight (including glaucoma) and hearing screenings for all visitors (men, women, and children). They will also offer a paper screening test for diabetes and blood pressure testing.
10 AM Healthy Food Tourof Mosaic Central Farm Market with Registered Dietitian, Certified Diabetes Educator Nadine Young RD, CDE with Virginia Hospital Center: Learn how the season’s best fruits, vegetables and artisanal foods can fit into your meal plan. Visit different booths to pick up tips on preparing seasonal fruits and vegetables, as well as local dairy, grain and protein products so you can build your healthy plate.
10:30 AM Dog Fashion Show Registration & Rehearsal: Dogs of all breeds and sizes are welcome to compete on the red carpet for fabulous prize awards compliments of Mosaic Central Farm Market vendors. REGISTER NOW: https://goo.gl/forms/WWxkBrs7ugpfK38P2
10:45 AM Healthy Food Tourof Mosaic Central Farm Market with Dietitian Nadine Young RD, CDE with Virginia Hospital Center: Learn how the season’s best fruits, vegetables and artisanal foods can fit into your meal plan. Visit different booths to pick up tips on preparing seasonal fruits and vegetables, as well as local dairy, grain and protein products so you can build your healthy plate.
11:30 AM Dog Fashion Show: See the best dressed dogs pose on the red carpet at our 2ndAnnual Dog Fashion Show. Hosted by Mr. Divabetic:
12 PM Diabetes Alert Dog Demonstration & Talk: Find out how dogs help people manage their blood sugar high’s and low’s, answer your questions and share resources for purchasing a diabetes alert dog and/or training your own pet. Presented by internationally known Scent Detection Dog Expert, Debby Kay and Health Educator, Kathy Gold RN, CDE
1 PM Plate Poetry Project & Workshop: What’s Eating You? Fine Artist Susan McCaslin’s Plate Poetry Project explores the conversations that people have with themselves while eating. Our Divabetic volunteers help adults and kids to express their mealtime thoughts and concern after reading aloud several of her poems. Generous donation provided by Onieda.
Don’t miss the Capital Jazz Festfeaturing Luther Vandross’ longtime collaborator, renowned bassist, producer and songwriter Marcus Miller. Marcus Miller hosts the Late-Night Jam Session on Friday, June 1, 2018, 11:30 PM – 2 AM. The Capital Jazz Fest takes place at Merriweather Post Pavilion, located at 10475 Little Patuxent Parkway in Columbia, Maryland. The venue is 28 miles northeast of Washington, D.C. and 18 miles southwest of Baltimore.
One of Divabetic’s favorite Marcus Miller and Luther Vandross tunes is “Never Too Much” featured on Luther’s platinum album, ‘Never Too Much‘.
Over the past year we have shared healthy recipes, style and entertaining suggestions and diabetes care tips to help you embrace holiday celebrations without compromising your diabetes self-care.
We know many people in our Divabetic community don’t like to celebrate the holidays including Christmas Eve and Christmas 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.
Our good friend, Stacey Harris aka ‘The Diabetic Pastry Chef’ offers this Sugar-Free Lemon and Blueberry Tartlet recipe to add to your menu for ‘Blue Christmas’ Day celebration.
Long after singer Fats Domino found his thrill on Blueberry Hill, researchers have found some thrilling news about blueberries. These tiny berries may play a big role in helping manage diabetes.
According to the American Diabetes Association (ADA), berries are a diabetes superfood because they’re packed with antioxidants, vitamins, and fiber — plus, they’re low-GI. Three quarters of a cup of fresh blueberries has 62 calories and 16 grams (g) of carbohydrates. When you have diabetes, keep your blood sugar within a healthy range, thereby lowering your risk of certain diabetes complications, including diabetic retinopathy, or nerve damage; kidney disease; eyesight issues like glaucoma or cataracts; and serious life-threatening illnesses like heart disease and stroke.
Whisk the eggs and Whey Low® Type D Granular until smooth in the top of a double boiler filled with water.Add the remaining ingredients except for the blueberries and cook over medium heat while whisking continuously.When the mixture resembles slightly whipped cream, remove from heat. Cover and stir frequently while it cools.Once cool, stir in the blueberries and refrigerate.
Note:Alternatively, after cooling, the curd can be mixed with an equal part of whipped cream before adding blueberries and refrigerating.
Pastry Ingredients:
3 tbsp raw sugar or Whey Low® Type D Granular, sifted
1 1/3 cup unbleached all-purpose flour
1 cup white whole wheat flour
¼ tsp salt
2/3 cup unsalted butter, chilled and cut into small pieces
2 tbsp. fresh lemon juice
3 tbsp. ice water
Directions:
Combine dry ingredients in a medium mixing bowl.Cut in butter with pastry cutter until mixture is crumbly like coarse meal.Add lemon juice and water and mix until a small ball can be formed.Gather mixture into a ball and flatten into a disk.Cover and refrigerate for an hour.
Remove dough from refrigerator and roll out on floured board.Cut into 12 5-inch rounds.Line 12 large muffin cups with the dough, prick the bottoms and sides of the dough with the tines of a fork.Bake in preheated 400 degree oven for approximately 15 minutes or until golden. Cool in pan and carefully remove.Fill each cup with the lemon-blueberry mixture and garnish each with a blueberry.Yield:12 servings
Confused about Carbs? Our friend, registered dietitian, Jill Weisenberger, MS, RDN, CDE, CHWC, FAND shares her ‘7 Tips to Tricks to Carb Count Like a Pro’ on her blog. One of the tips we learned was that the total amount of carbohydrate matters so much more than the source of carbohydrate or the type of carbohydrate. READ MORE
When Stacey Harris aka The Diabetic Pastry Chef 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
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
On December’s Diabetes Late Nite podcast we’re celebrating a Blue Christmas. I chose this theme in December because ‘Blue’ is the color that I feel is most closely associated with diabetes and more importantly, it gives us an opportunity to raise awareness for the mental health issues related to diabetes. Guests include Chilbrook Kennels Breeder Author, Diabetes Alert Dog and Scent Detection Expert, Debby Kay, Poet Lorraine Brooks, Susan Weiner MS, RDN, CDE, CDN, the Charlie’s Angels of Outreach featuring Patricia Addie-Gentle RN, CDE, Rachel Zinman, Dr. Mandy Reece PharmD, CDE, BC-ADM, and America’s #1 Energy Conductor, High Voltage.
