Diabetic Recipes – Page 6

04/28/202004/28/2020

Decadent Apple Sauce Truffles Recipe by Call Me PMc

These days we seem to be cooking and baking more like everyone else who is sheltering in during the pandemic. I’ve even had the opportunity to attempt reinventing some of my favorite recipes in healthier ways.

Recently I discovered that unsweetened applesauce can be substituted for sugar equally: 1 cup applesauce for 1 cup sugar in recipes. If you want to try this swap, you also need to reduce the amount of liquid (milk or water) in the recipe because applesauce is a wet ingredient,. Usually reducing the liquid (milk, water, etc) by a quarter cup will do the trick. If there’s no added liquid, then there’s no need to adjust.

Want to try a recipe using unsweetened applesauce instead of sugar? Check out this wonderful recipe below:

Decadent Apple Sauce Truffles recipe by Call Me PMc

Ingredients

1 cup all-purpose flour

1 cup old-fashion rolled oats

1/3 cup sugar

3 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 large egg

1/2 cup buttermilk

3/4 cup unsweetened applesauce

1/2 cup oil

1/3 to 1/2 cup ready-made cream cheese frosting

16 oz white chocolate candy melts

2 tsp vegetable shortening

toffee bits or sprinkles of your choice for top optional

toothpicks

Click here for the full Decadent Apple Sauce Truffles recipe

On callmepmc.com, you’ll find rich, decadent desserts, but you’ll also find healthier and lighter foods.

Mr. Divabetic’s healthy culinary misadventures continue in this year’s escapade as he enters a Gingerbread Man Cookie competition with headless cookies and pureed kale hot cocoa for the judges to sample. As if this dreadful combination wasn’t bad enough to land him at the bottom of the throwdown, his mother, Mama Rose Marie, is accused of poisoning one of the celebrity judges! Things go from bad to worse when the snake phobic Mr. Divabetic hears about the giant python’s escape.

Now, the happy healthcare host must decide to face his fear of snakes and recipe rejection or throw in his apron and risk getting caught up in another murder investigation. Can Mr. Divabetic and his team of amateur sleuths hunt down the real killer and get Mama Rose Marie out of jail? Will he be the next murder victim? Can he ever create an edible recipe?

The cast of Divabetic’s Mystery podcast: Gingerbread Men Prefer Blondes features Mama Rose Marie, Best-Selling Author Tonya Kappes, the Charlie’s Angels of Outreach (Patricia Addie-Gentle RN, CDE and MaryAnn Nicolay BA, DTR), The Happy Diabetic Chef Robert Lewis, Seveda Williams, Coach The Cure’s Trisha Artman, Jillian Walsh, Wendy Radford, Dave Jones, Lorraine Brooks and Max Szadek.

Throughout this podcast we will be featuring music from the original Broadway cast recording of Gentlemen Prefer Blondes courtesy of SONY MUSIC.

LISTEN NOW

01/18/2018

Spaghetti Squash of LOVE by Chef Robert Lewis

What should you amke for dinner this weekend? How about Spaghetti Squash?

Both regular pasta and spaghetti squash have low amounts of fat, salt, and fiber. However, pasta has over 100 calories, while spaghetti squash has only about 20 calories, is richer in protein, and has far fewer carbs than pasta’s 31 grams. You’ll also get 9% of the recommended daily intake of dietary fiber, also delivering a range of nutrients, including vitamins C and A, Potassium & Calcium from spaghetti squash.

Creating vegetable spaghetti from spaghetti is fairly simple but it’s also available ready-to-serve at your local grocery store.

One of our favorite chefs, Robert Lewis aka ‘The Happy Diabetic’ shares this delicious recipe to help you satisfy your hunger without compromising your diabetes health.

Spaghetti Squash of LOVE by Chef Robert Lewis aka ‘The Happy Diabetic’

Ingredients

1 medium spaghetti squash (2 pounds)

1/2 medium green pepper, diced

1/2 medium sweet red pepper, diced

4 medium fresh mushrooms, quartered

1 small onion, diced

1 tablespoon olive oil or canola

2 medium tomatoes, quartered

1 garlic clove, minced

salt & pepper to taste

3 tablespoons shredded Parmesan cheese

Directions

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Roast at 400 for 45 min. or Microwave, uncovered, on high for 12-20 minutes or until tender. Cool.

2. In a large nonstick skillet, sauté the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; sauté 4-5 minutes longer.

3. When squash is cool enough to handle, use a fork to separate strands. Place squash into the pan with the veggies, sauté until hot and fully mixed. Season with salt and pepper and sprinkle with Parmesan cheese.

Yield: 4 servings.

Chef Robert’s Tip: This recipe was tested in a 1,100-watt microwave. The cook time might take longer or shorter.

Nutritional Facts

One serving (1/2 cup spaghetti squash with 1/2 cup pepper mixture) equals 110 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 372 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein.

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.

Today he’s a man on the go! is a man on the go. When he’s not working as a director of training for 60 restaurants in the Midwest, he’s traveling around the country as a keynote speaker for Taking Control of Your Diabetes and/or hosting his own podcast, ‘The Happy Diabetic Kitchen Podcast’! Read more about Chef Robert Lewis aka ‘The Happy Diabetic’ in Diabetes Health Monitor magazine.

Listen to our 4th Annual Diabetes Mystery podcast entitled ‘Gypsies, Tramps and Peas’.

Synopsis: Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic finally takes the plunge and ventures into a new career as a healthy diabetes-friendly caterer. With the help of his co-workers and nosy Italian mother, he heads for Coney Island to cater his first party for his former swim coach, Ted Rockow. But his nautical soiree quickly capsizes when the guest of honor is found sleeping with the fishes. What it an accident or foul play? Now Mr. Divabetic’s grilling Burlesque dancers, an amorous amputee and some sequined mermaids, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea?

Will he sink or swim? Tune in to find out if he can solve the murder of his former swim coach with the help of his friends, some sassy mermaids and a cooky fortune teller. Along the way to revealing the identity of the murderer he uncovers expert tips for diabetes self-care during the Summer months.

11/21/2017

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

According to the Calorie Control Council, the Average American may consume up to 4,500 calories and a whopping 229 grams of fat on Thanksgiving day. That being said, after a Thanksgiving Day feast, the last thing you want is a super sweet calorie bomb of a dessert.

That’s why I reached out to my friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ for a sugar-free dessert recipe for Thanksgiving!

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 Pumpkin Pie Recipe by the Diabetic Pastry Chef

1 3/4 cup pure canned pumpkin

1 3/4 cup milk

3 eggs

1/2 tsp salt

1/2 tsp ground nutmeg

1 1/4 tsp ground cinnamon

1/2 tsp ginger

1/4 tsp cloves

2/3 cup Whey Low D Granular or other dry sugar substitute to equal

1 Tbsp molasses

Directions: Combine all ingredients in mixer or blender until well blended. Pour into 9″ pie pan fitted with bottom pie crust. Leaf shaped cookie cutters can be used to adorn the edges and top of pie ( see below, will need to make a double pie crust for this). Bake at 400F degrees until pie no longer shakes in middle and inserted knife comes out clean. This will yield 1-9″ pie.

To make the pie as shown you will need 2 double pie crusts. This will make 2- 9″ pies. Roll out 2 single pie crusts and fit into 2 pie pans. Use the above pumpkin pie filling recipe to fill 2 pie shells instead of 1. The depth of the pie fillings will be lower. Use the additional pie dough to cut leaves with leaf cookie cutters and arrange as shown in photo. Garnish with coated cranberries.

Coated Cranberries

1/4 cup Whey Low D Granular or equivalent dry sugar substitute

1/4 cup water

6-ounces fresh cranberries

Additional Whey Low or equivalent dry sugar substitute for second coating

Directions: Combine water and Whey Low or other sweetener in saucepan over medium heat for about 3 minutes. Add cranberries and stir to coat. Use slotted spoon to remove cranberries to wire rack; dry for 1 hour. Remove cranberries from rack and roll in additional Whey Low D or equivalent sugar substitute, and let dry for an additional hour. Garnish top of baked pie.

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

10/25/2017

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.

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.

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.

09/26/201710/12/2017

Diabetes Friendly Taco Tuesday Recipes with Chef Robert Lewis

Enjoying ‘Taco Tuesdays’ no longer has to compromise your diabetes health thanks to our friend, Chef Robert Lewis aka ‘The Happy Diabetic’. He’s agreed to share a few of his favorite healthy fish taco recipes on our Divabetic blog to help celebrate the 4th Annual Diabetes Mystery podcast: ‘Gypsies, Tramps & Peas’ available for free on demand at i-Tunes.

Our zany seaside caper takes place in New York City’s historic seashore, Coney Island. Chef Robert Lewis plays a retired lifeguard amputee name ‘Fast Freddy’ who still likes to swim in the ocean.

Don’t let diabetes dim your DAZZLE! Get in the spirt of our Coney Island caper and enjoy the first of several fish taco recipes, Grilled Fish Tacos.

Grilled Fish Tacos by Chef Robert Lewis aka ‘The Happy Diabetic’

What’s in it? (Ingredients)

1 lb Tilapia , cod or mahi mahi fillets

2 Tbsp canola oil

1 1/2 Tbsp fresh lime juice

1 clove garlic , minced

1 1/2 tsp of New Orleans style Blackened seasoning

6 corn or flour tortillas

1 large avocado , sliced

Sour cream , cotija cheese, hot sauce or salsa, for serving (optional)

Let’s put it together!

In a mixing bowl whisk together canola oil, lime juice, garlic, Blackened seasoning. Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag (evenly coat fish with marinade) and allow to marinate in mixture only 20-30 minutes.

Preheat a grill or a pan on the stove to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.

Slaw Recipe by Chef Robert Lewis aka ‘The Happy Diabetic’

What’s in it? (Ingredients)

1/2 small red cabbage , cored and sliced thin (8 oz)

1/4 cup cilantro , chopped

3/4 cup thinly sliced red onion

1 1/2 Tbsp lime juice

1 Tbsp canola oil

Let’s put it together!

Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat. Enjoy!

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.

Listen to our 4th Annual Diabetes Mystery podcast entitled ‘Gypsies, Tramps and Peas’.

USA Today Best-Selling Author, Tonya Kappes, Asha Brown, Catherine Schuller, Chef Robert Lewis aka ‘The Happy Diabetic’, Seveda Williams, Patricia Addie-Gentle RN, CDE, MaryAnn Horst Nicolay, Mama Rose Marie and Poet Lorraine Brooks help the fruit suit clad sleuth in this seaside adventure. Healthy delicious recipes provided by Chef Robert Lewis and Stacey Harris aka ‘The Diabetic Pastry Chef’.

This year’s mystery podcast features music from the original cast recording of ‘Gypsy’ courtesy of SONY Music.

09/16/201705/21/2020

Sugar-Free Coconut Custard Recipe by The Diabetic Pastry Chef, Stacey Harris

I blame MaryAnn, who whipped up endless coconut cream pies for Gilligan on TV, and the chorus of Rupert Holmes’ hit song, Escape (The Pina Colada song) for why I associate ‘coconuts’ with ‘beaches’. That’s probably why I reached out to my friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ for a dessert recipe featuring coconuts to help celebrate the debut of our 4th Annual Diabetes Mystery podcast, ‘Gypsies, Tramps & Peas’. After all, the setting of this year’s mystery is the Mermaid Parade in Coney Island, NY!!

Here’s Stacey Harris’ fabulous Coney Island caper inspired recipe for you and your family to enjoy!

Sugar-Free Coconut Custard Recipe by The Diabetic Pastry Chef

Ingredients:

2 c. milk, scalded
2 eggs, slightly beaten
1/2 c. SPLENDA® Naturals
2 tsp. coconut extract
dash nutmeg

Directions:

Preheat oven to 325 degrees.

In large bowl, beat eggs, add SPLENDA® Naturals, coconut extract and nutmeg; blend in hot milk.

Pour into small casserole dish and bake for 1 hour.

Garnish:

Serve with whipped cream sprinkled with a little toasted coconut, a fresh orange slice or garnish of your choice and enjoy!

USA Today Best-Selling Author, Tonya Kappes, We Are Diabetes organization founder, Asha Brown, Divabetic Image & Style Advisor, Catherine Schuller, Chef Robert Lewis aka ‘The Happy Diabetic’, Seveda Williams, Patricia Addie-Gentle RN, CDE, MaryAnn Horst Nicolay MEd, DTR, Mama Rose Marie and Poet Lorraine Brooks help the fruit suit clad sleuth, Mr. Divabetic in the seaside adventure, ‘Gypsies, Tramps & Peas’.

Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic finally takes the plunge and ventures into a new career as a healthy caterer. With the help of his co-workers and nosy Italian mother, he heads for Coney Island to cater his first party for his former swim coach, Ted Rockow. But this nautical soiree quickly capsizes when the guest of honor is found sleeping with the fishes.

What it an accident or foul play?

Now Mr. Divabetic’s grilling a sequined Real Estate Agent, ex-lifeguard Lothario and a voluptuous Dance Instructor, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea?

Will he sink or swim? Tune in to find out if he can solve the murder of his former swim coach with the help of his friends and a kooky crudite-obsessed fortune teller. Along the way to revealing the identity of the murderer he uncovers Summertime diabetes self-care tips.

This year’s mystery podcast features music from the original cast recording of ‘Gypsy’ courtesy of SONY Music. LISTEN NOW

04/12/201704/13/2017

A ‘Divabetic’ Easter Celebration with the Diabetic Pastry Chef & Karline Ricketts

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 Easter related festivities without failing your diabetes.

“Don’t let diabetes dim your dazzle!”

We asked several experts, Stacey Harris aka ‘The Diabetic Pastry Chef’ and Karline Ricketts, CEO/Master Stylist to share their favorite recipes and hair tips to encourage you to celebrate a Divabetic Easter in style without compromising your diabetes health.

Stacey Harris aka ‘The Diabetic Pastry Chef’ loves to bake! While she was attending cooking school she began creating diabetic-friendly recipes for breads, cakes and other desserts by swapping out the sugar, blending the flour and cutting the milk carbohydrates after being diagnosed with type 2 diabetes,. Here’s one of the Diabetic Pastry Chef’s most requested recipes:

Easter Basket Cupcakes Recipe by Stacey “The Diabetic Pastry Chef” Harris

Cupcakes Ingredients

1 1/4 cups cake flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 cup Whey Low D Granular, or dry sweetener of your choice

1 1/2 tsp vanilla extract

1/2 cup vegetable oil

1/2 cup buttermilk

Directions

Combine dry ingredients and set aside. In mixing bowl, combine the remaining ingredients and beat until combined and Whey Low or other sweetener is dissolved.

Reduce mixer speed to low and add the dry ingredients. Mix until just combined. Fill 12 paper lined muffin cups 2/3 full. Bake in preheated 350 degree oven approximately 20 minutes, or until toothpick in center comes out clean.

Frosting Ingredients

1 cup milk

5 T all-purpose flour

1/2 cup butter, softened

1/2 cup trans-fat-free shortening

1 cup sugar, Whey Low D Granular, or other dry sweetener of your choice

1 tsp vanilla extract

Directions

In saucepan combine milk and flour. Cook over medium heat until mixture boils and thick paste forms, approximately 3 to 5 minutes. Cover and refrigerate until chilled.

In mixing bowl with electric mixer, beat butter, shortening, sweetener, and vanilla until creamy. Add chilled milk mixture. Beat at least 10 minutes. Spread on cooled cupcakes.

Please note: a tub of sugar-free vanilla frosting can be substituted for this frosting recipe.

Topping Ingredients

1 bag sweetened or unsweetened coconut flakes

green food coloring

sugar-free or low sugar jelly beans

12 pipe cleaners (can be purchased at cigarette/cigar store or drug store)

Directions

Color the coconut flakes with the green food coloring. Spread on top of frosted cupcakes and press down a little. Scatter several jelly beans on top and gently press down. Bend the pipe cleaners and stick into the sides of the cupcakes as handles.

Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. COOKBOOK

Is Wearing An Easter Bonnet Harmful to Your Hair?

Topping off your Easter best with a bonnet or hat is as ‘sweet’ as adding frosting to a cupcake but can it damage your hair?

Karline Ricketts, CEO/Master Stylist, opened her first salon in West Palm Beach, FL over 30 years ago to provide an upscale client environment for a growing ethnic consumer market. Karline offers these tips for wearing a hat responsibly:

Style your hair a bit fuller than you normally would before you put on a hat to keep some of the volume when you take it off.

Never put a hat on your wet hair. Doing so may cause tension, breakage and the ultimate case of hat head when the hair is dry.

Give your hair room to breathe. Wearing a tight hat causes the hair to get greasy at the roots but dry at the ends. When the hat rubs against dry hair, it may cause it to break. A tight hat will put pressure on your head (it should feel comfortable and not pressed against your head), crush your curls and make your scalp sweat, making the situation worse.

Wear a satin cap or scarf underneath your hat to prevent your hair from breaking and dryness and to preserve your hairstyle or choose hats with a satin or silk lining.

Don’t miss Fabulous 2017, an evening of extraordinary elegance benefiting Divabetic, presented by Karline’s Salon on Saturday, May 20, 2017, 7 PM. Enjoy magical night of culture and community, colors and curls, and trend-setting fashions in a spectacular runway show. BUY TICKETS

Don’t Let the Parade Pass You By!

I’’ll be raising awareness for diabetes in a fun, new way at this year’s Annual Easter Parade and Bonnet Festival in New York on Sunday, April 16, 2017, 12:30 PM

Tune in to Facebook Live (Divabetic) to catch all the sights and sounds live from the Red Carpet with guests Divabetic Image & Style Advisor, Catherine Schuller AICI, CIP, diabetes advocate, Laura Laria and hat designer, Evetta Petty and more!