Homecook Seveda prepared this delicious veggie dish using MorningStar Farms Griller Crumbles, a vegan, plant-based meat alternative to ground beef.
They are seasoned and can be used in many savory dishes, such as tacos, casseroles, pasta, and veggie sloppy joes. Grillers Crumbles are a source of protein and fiber and contain 76% less fat than regular ground beef crumbles.
They are made with soy and wheat ingredients and are kosher dairy. To prepare, you can heat Grillers Crumbles in the skillet or microwave. Some say they taste delicious when pan-fried with onions or cooked in a little oil and put on a sweet potato.
You can buy MorningStar Farms Grillers Crumbles at Target, Kroger, Walmart, Amazon, and H-E-B.
What are you cooking? Please send us your videos to share!!
Over the past 20 years of Divabetic outreach, I have had the good fortune to meet so many sensational women. One of my favorite collaborators was Cookbook Author Holly Clegg. Holly was a guest on several Divabetic podcasts and regularly contributed recipes to our Divabetic Holiday Entertaining guides. She was kind, gracious, and enthusiastic about our Divabetic outreach programming.
Sadly, Holly passed away from a long battle with cancer in 2019. She had been diagnosed with stomach cancer in August 2018. She was 64.
The best-selling cookbook author entered hospice care in June after her team of doctors at MD Anderson Cancer Center in Houston advised against continued treatment.
During her cancer fight, Holly 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.
Her highly successful “trim & TERRIFIC” and “Eating Well” cookbook series have sold over 1.5 million copies.
She worked with experts at the Pennington Biomedical Research Center, the American Heart Association, and the American Diabetes Association, writing as part of the series books on “Diabetic Cooking” and “Eating Well to Fight Arthritis.”
Approaching menopause, Holly enlisted friends to help test facial products made with everyday food. The winners are included in her “trim & TERRIFIC: Too Hot in the Kitchen” cookbook. It also had some “spicy advice” showcasing Holly’s infectious humor.
I smiled when I came across one of Holly’s recipes the other day. Below is one of Holly’s popular recipes she shared with us over the years.
Berry Parfait Recipe by Cookbook Author Holly Clegg
Light and delightful, strawberries or your favorite berries layered with a luscious cream cheese layer and ladyfingers.
Ingredients
2/3 cup seedless sugar-free raspberry preserves
1/4 cup orange juice
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) container of fat-free whipped topping, thawed, divided
2 (3-ounce) packages of ladyfingers, split in half (24)
1 1/2 cups strawberries, stemmed and sliced
Directions
1. In a small bowl, mix preserves and orange juice.
2. In a mixing bowl, cream together cream cheese, sugar, and vanilla until light. Mix in whipped topping, reserving 1/2 cup for topping.
3. Line the bottom of an oblong small dish with split ladyfingers. Layer with preserves mixture, cream cheese layer, and top with strawberries. Repeat layers with remaining ladyfingers, preserves, and cream cheese layer.
4. Carefully top with a thin layer of remaining whipped topping. Top with remaining strawberries. Cover and refrigerate for several hours or overnight.
Holly’s Tip: Use raspberries so you don’t have to cut the strawberries. This recipe works well in individual servings. Holly used to cut this parfait into fourths, so you have extra the next day and make four.
Mr. Divabetic shines the spotlight on author and chef Holly Clegg, in this half-hour special edition of Divabetic’s podcast. This fun-filled food frenzy will feature expert advice on quick, flavorful and healthy eating from Holly’s latest book, Too Hot in the Kitchen: Secrets to Sizzle at Any Age. In addition to this women’s lifestyle cookbook, Holly has authored many others, including Holly Clegg’s Trim & Terrific Diabetic Cooking. With nearly 1 million books sold, Holly reigns supreme when it comes to helping today’s busy person cook fast meals and fit into an overall healthy lifestyle. Known as the “Queen of Quick,” Holly’s recipes are time, user and pantry-friendly. As a mother, wife, and published cookbook author, Holly appreciates the ability to create a tasty dish that is both convenient and healthy.
Cookbook Author Holly Clegg shares ways to ‘SPICE UP’ your meal plan with musical inspiration from the “Queen of Salsa,” Celia Cruz.
Celia Cruz was one of the most accomplished singers of the 20th century. She was known for her powerful voice and her rhythm-centric musical style. Hailing from humble beginnings in the poor neighborhood of Santos Suarez in Havana, Cuba, her mother knew immediately that she was destined to be a singer.
Celia Cruz’s husband was a former lead trumpet player for Cuba’s legendary band La Sonora Matancera. He suffered from complications of type 2 diabetes and had a series of strokes before his death.
Podcast guests include Best-Selling Cookbook Author Holly Clegg, Constance Brown-Riggs MSEd, RD, CDCES CDN, and Charlie’s Angels of Outreach.
Diabetes Late Nite is a fast-paced, full-filled hour of diabetes education and wellness advice that encourages listeners to “laugh a little, learn a lot.”
I was thrilled to be a guest on my friend, Chef Robert Lewis, The Happy Diabetic‘s Kitchen Podcast. I had the chance to reflect on my twentieth anniversary of presenting diabetes outreach diva-style.
Several years after graduating from the prestigious Culinary Institute of America in 1976, Chef Robert Lewis was diagnosed with Type-2 diabetes. His love of food and cooking motivated to alter his recipes to achieve diabetes wellness.
“I suspected that my days of good eating were over; 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,” he says. “This motivated me to attempt to create delicious, diabetic-friendly dishes that were also easy to prepare.”
As a nationally recognized author, public speaker, and spokesperson for all people affected with diabetes, he travels the country, speaking on the benefits of healthy eating not only for people affected with diabetes but also for anyone who would like to eat well and live a healthy lifestyle.
The Happy Diabetic’s Oven Roasted Salmon with Fruit Salsa Recipe
Ingredients
1⁄4 Cup of Fresh Mango diced (or use canned)
1⁄4 Cup of Fresh Pineapple diced (or use canned)
2 Fresh Strawberries diced
1 Kiwi peeled and diced
1 Teaspoon fresh lime juice
1 Tablespoon leaf fresh cilantro chopped
4-5- 6 oz salmon filets
2 Tablespoon of Splenda
Ground Pepper
Balsamic Glaze
Directions
Peel and dice the mango, strawberries, kiwi, and pineapple. Place them into a bowl. Add the lime juice and cilantro. Set aside.
Season the salmon with cracked pepper and a dusting of Splenda. Place the fish into a non-stick oven pan lightly coated with canola oil on med heat (heat the pan first).
Place the salmon in a preheated 425-degree oven. Roast the tuna for about 10-12 minutes. The cooked fish will be firm to the touch, and the internal temperature will be about 140 degrees.
Remove from the oven and let the fish rest for 2-3 min. Place the fish on the plate. Top with fruit salsa.
Nutrition Information: Calories: 196 Fat: 4.31 g Sugar: 18.53 Fiber: 5.81 g Protein: 12.97 g
The Happy Diabetic Kitchen Podcast: A Conversation with Max ‘Mr. Divabetic’ Szadek LISTEN NOW
Are you a Picky Eater? The happy healthcare host, Mr. Divabetic plays his food game, Serve, Taste or Trash! at Central Farm Market in Bethesda, MD.
Chef Robert Lewis, The Happy Diabetic, stars with Mr. Divabetic in Divabetic Mysteries: Gypsies, Tramps & Peas podcast. Tune in to find out if Mr. Divabetic can solve the murder of his former swim coach with the help of his nosey Italian mother and friends. Along the way to revealing the identity of the murderer, he uncovers expert tips for diabetes self-care during the Summer months.
Divabetic wants to encourage you to indulge in the creative side of Halloween this year.
Instead of feasting on loads of candy, why not listen to our short audio ghost story about the Van der Voort Sisters who haunt Central Park as you enjoy this sugar-free recipe from the Diabetic Pastry Chef?
Sugar-Free Baked Rice Pudding by the Diabetic Pastry Chef
Ingredients
3/4 cup cooked brown rice
2 cups whole milk
3 eggs, beaten
1 cup dry sugar substitute of choice
3 Tbsp. butter, melted
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/3 cup raisins
sprinkle of nutmeg for garnishing
nutmeg for garnishing
Directions
Preheat oven to 375 degrees. Combine all ingredients in a greased 1 1/2 quart casserole dish. Garnish the top with a light sprinkle of grated nutmeg. Bake until the pudding is firm in the center, about 40 minutes. Serve warm or cold with cream or whipped cream.
The Diabetic Pastry Chef’s Note: The pudding mixture can be baked in small greased ramekins or mini casserole dishes instead of a large casserole dish.
Janet and Rosetta Van der Voort, born in the 1800s, were two wealthy sisters whose father rarely let them leave the house unaccompanied. The one place they were allowed to visit was Central Park’s Wollman Rink, where they went ice skating in the winter. The two sisters never married, were lifelong best friends, and died a few months apart. Since their death, their ghostly spirits have been seen periodically skating together on the Central Park Pond, wearing the same red and purple outfits they wore over 100 years ago.
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 special guest Stacey Harris, The Diabetic Pastry Chef, on Thursday, November 10, 7-8 PM EST.
During this Extra-SpecialBaking Party on Zoom, we invite you to bake along with The Diabetic Pastry Chef as she prepares her delicious Sugar-Free Pumpkin Spice Muffin recipe. Once you register, we will send you the recipe’s complete list of ingredients so you can prepare before our program begins.
The Diabetic Chef will also demonstrate her favorite kitchen tool and share expert tips for using sugar substitutes and alternative flours in traditional recipes.
Free Prizes! Mr. Divabetic will host a Baking Trivia Contest and Prize Drawing during the program. You must be present at our Baking Party to enter our prize drawings to win a SplendaBaking Kit, Tonya Kappes Cozy Mystery and PEAK 10 SKIN SAVE MY SOLE foot rescue cream.
Every day we’re bombarded with messages to limit the amount of processed foods in our diets and instead eat more fruits and vegetables.
But that advice can be harder than it seems since processed foods are abundant and convenient. So we asked our friend and colleague, Nationally Recognized Registered Dietitian, Certified Diabetes Care and Education Specialist, and Best-Selling Author Jill Weisenberger MS, RDN, CDCES, FAND, and CHWC, for creative ways to add more vegetables to our meal plans. Lucky for us, she also shared a delicious, easy-to-make mushroom pizza recipe!
Q: Small changes often have big rewards. Can you advise us on how to add more vegetables to your meals – like breakfast and lunch?
Jill Weisenberger (JW): For breakfast, you can add veggies to something you’re already eating. For example, top your eggs with salsa or scramble your eggs with any veggies you like. Alternatively, you can simply add vegetables on the side. I learned a lot of ideas from traveling. Roasted mushrooms and grilled tomatoes are often served in some European countries. In Greece, I sat down to stuffed grape leaves, Greek salad, and a bowl of olives. And in Israel, every breakfast included raw chopped tomatoes and cucumber or something similar.
I get vegetables at lunch by reaching into my fridge for anything raw and tasty: jicama, snap peas, radishes, carrots, etc. Plus, I usually have leftovers from the previous night’s dinner that I can heat up.
Q: Can you share some tips and resources to make eating more plant-based meals easier without sacrificing food and restaurants?
JW: Start with the plant-based foods you already love. Do you have a favorite lentil soup or chickpea salad? Put them into the rotation more often.
You don’t have to give up meat if that’s what you’re used to. Simply add plant proteins. Can you add white beans to chicken soup, red beans to beef chili, or canned chickpeas to a salad with leftover baked salmon?
In restaurants, double up on any vegetable to tame your appetite for a smaller serving of meat.
And try some new recipes based on your favorite flavors. Italian? You can get some ideas simply by entering “healthy Italian bean recipes” into your internet browser. Or, if your family loves tacos, create bean or lentil tacos and omit the beef.
Jill shares her simple portobello mushroom pizza recipe that you can personalize for a fast lunch or snack. Each member of your family can create and enjoy their own personalized pizza. There’s no portion distortion!!
Jill Weisenberger’s Stick With It is a self-paced video course that guides you step-by-step to the healthy habits you want. You’ll learn why your motivation and willpower move up and down like a roller coaster and what you can do to keep them up higher and longer!
In honor of National Diabetes Awareness Month, the happy healthcare host, Mr. Divabetic presented Divabetic’s Once In a Blue Moon program on Zoom. This free, fun-filled, informative hour of diabetes outreach featured presentations from Maryann Nicolay MEd, NDTR, Wendy Satin Rapaport LCSW, PsyD, and Divabetic Image & Style Advisor Catherine Schuller.
Wendy Satin Rapaport, aka The Diabetes Psyche, shared strategies to help us overcome negative feelings related to judgment and stigma. Dr. Wendy encourages us to use a technique called positive reframing. Positive reframing involves thinking about an adverse or challenging situation in a more positive way. Rather than contemplating feelings of frustration and helplessness, look at your situation with fresh eyes. For example, instead of saying, “I’d did something bad,” when looking at the number on your glucose meter, say, “Oh, this is helpful information.” Suppose you’re in a situation you truly can’t change. In that case, you can reframe your thoughts and change how you feel about it by finding benefits in the situation you face. She also encouraged us to find humor in our daily diabetes lives. When you’re looking for benefits, it doesn’t mean you gloss over negatives; you simply notice positives as well and focus on them.
MaryAnn Nicolay spotlighted the benefits of adding winter squashes (butternut, acorn, pumpkin, and spaghetti) to your meal plan. Winter squashes contain LOTS of vitamins, minerals, and fiber. In addition, they can promote heart and eyes health, lower risks of some cancers, and help with high blood pressure.
Below is the Creamy Butternut Squash Soup recipe from MaryAnn Nicolay’s presentation.
Creamy Butternut Squash Soup Recipe from Robin Blair-Ackinson MPH
Ingredients
2 Butternut Squash, medium
2 Granny Smith Apples
2 cups Vanilla Almond Milk (or Soy Milk)
½ tsp Salt
1 tsp Ground Nutmeg
2 tsp Ground Cinnamon
½ tsp Ground Ginger (optional)
Directions:
Peel and dice squash and apples
Season squash with a little cinnamon, nutmeg, and salt
Roast squash and apples on a roasting pan for 40-45 minutes in a 425-degree oven
Heat milk to just below boiling
Place squash and apples in a blender.Slowly add milk.If the soup is too thick, thin it with a little vegetable stock.
Return to pot and add spices.Simmer until hot
Makes 6 servings. Recipe by Robin Blair-Ackinson, MPH Cooking with C.A.R.E Unlimited. All rights reserved
Divabetic Image & Style Advisor Catherine Schuller helped us to determine which style and type of blue jeans work with our figures. The blue circle is a symbol for World Diabetes Day, November 14, 2021. In addition, the blue circle signifies the unity of the global diabetes community in response to the diabetes pandemic.
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?
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, 2021, 7 – 8 PM, EST on Zoom.
During this virtual Baking Party on Zoom, The Diabetic Pastry Chef will prepare a holiday Sugar-Free Dessert recipe and share expert baking tips for substituting sugar substitutes and flours in your favorite holiday recipes.
Over 120 people registered for our last Divabetic Baking Party so don’t miss out!
After being diagnosed with type 2 diabetes, Stacey Harris (The Diabetic Pastry Chef) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from traditional bakery items.
Sometimes scrolling through Instagram pays off. I came across this easy-to-make Eating Well’s Strawberry-Chocolate Greek Yogurt Bark recipe. It’s a perfect Summertime time snack because this treat is frozen so you can break it into chunks just like chocolate bark. I shared this recipe with my friend and fellow Divabetic Mystery podcast castmate, Seveda Williams. Seveda has appeared in Gypsies, Tramps & Peas (‘Boom Boom LaRue’), Swan Wake, Gingerbread Men Prefer Blondes (‘Agnes Frumpster’), Kill Me Madam (‘Goldie Hightower’), and the upcoming A Christmas Peril (‘Ruby Garland’) podcasts.
“This year’s podcast is an early Christmas treat because it’s so much fun to be a part of. On top of the crazy plot twists, there’s so much great information and explanation. Plus, this year’s mystery has an important message to share with isteners.”
Seveda texted me back that this Greek Yogurt Bark is delicious! “It’s a delightful cold treat that’s easy to make, says Seveda. “I added some vanilla bean, cinnamon, and pistachios because I love chocolate and pistachios. Keep in mind, it takes a while to set up in the freezer so leave it in overnight.”
This recipe takes about 10 minutes to prepare. It’s low calorie, low carb, gluten-free, and low sodium. Plus, it’s packed with protein.
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 for this free, fun Virtual Salad Making Party with special guest, Jill Weisenberger MS, RDN, CDCES, CHWWC, FANDon Wednesday, August 18, 2021, 7 – 8 PM, EST on Zoom.
Eating a salad sounds healthy, doesn’t it? But a leafy green salad can go bad when you pile on the high calorie and high carb toppings, dressings, and other deep-fried offerings.
Tune in to Divabetic’s 11th Podcast Anniversary with musical inspiration from Toni Braxton. Click Here.
The seven-time Grammy Award-winner has sold over 70 million records and is one of the best-selling R&B artists of all time.
When Toni Braxton was first diagnosed with systemic lupus in 2008, her doctors told her that she would need a heart transplant and might not ever perform again.
“I remember being petrified,” she said. “I was scared. I didn’t know anything about lupus.”
Lupus is an autoimmune disease that can affect the joints, skin, brain, lungs, kidneys, and blood vessels. It can also lead to heart disease and kidney disease.
Insulin resistance is increased in people with systemic lupus erythematosus (SLE). Insulin resistance occurs when excess glucose in the blood reduces the ability of the cells to absorb and use blood sugar for energy. This increases the risk of developing prediabetes, and eventually, type 2 diabetes.
Guests include Dr. Sara Reece, PharmD – NGMC, GME, Patricia Addie-Gentle RN, CDCES, Keith Anthony Fluitt, and Sonya Hogans. Hosted by Max ‘Mr. Divabetic’ Szadek.
These easy to make pizza mini peppers are filled with tomato sauce, mozzarella, and pepperoni then broiled until the cheese is melted and bubbly. It’s the perfect low carb appetizer for your holiday celebrations!
Easy Pizza Mini Peppers Recipe
Ingredients
You’ll only need 5 simple ingredients to make pizza mini peppers. Here’s an overview of what you’ll need:
Bell Peppers: grab diffferent colors for a more festive looking appetizer
Pizza or spaghetti sauce: right out of the jar! Look for one lower in sodium
Shredded Mozzarella or Provolone cheese: shredded is great!
Pepperoni or small meatballs
Directions
Start by cutting the peppers in half lengthwise and removing the membranes and the seeds.
Stuff the peppers with a little pizza sauce, ome cheese and pepperoni, then spray them with olive oil.
Broil the peppers until the cheese is melted. Keep a close eye on them so that they don’t burn!
We’re talking about staying healthy during the holiday season with musical inspiration fromHarry Connick, Jr. on Divabetic’s Diabetes Late Nitepodcast.
The holiday season can present problems for those living with diabetes. Add a global pandemic, and it’s even more challenging.Continuous care and support are important to staying on track with your diabetes wellness goals throughout the holidays.
Podcast guests include Patricia Addie-Gentle RN, CDE, Dan Houdeshell, Pendulum Glucose Control‘s Chief Medical Officer Dr. Orville Kolterman and Diabetes Meal Planning Made Easy, Author Hope Warshaw, MMSc, RD, CDE, and Mama Rose Marie. Throughout the podcast we will be featuring music from Harry For The Holidays album courtesy of SONY Music.
Enjoy a decadent dessert recipe for under 200 calories from the Cleveland Clinic!
According to the American Diabetes Association, people with diabetes can have their cake and eat it too(!) as long as it’s part of a healthful meal plan (limited saturated fat. contain moderate amounts of salt and sugar). Go ahead, enjoy!
Photo by Patrick Selin on Unsplash
Lighter New York Style Cheesecake Recipe
Ingredients
For the crust:
9 whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine crumbs (about 1 ¼ cups)
4 tablespoons Smart Balance spread, melted
½ tablespoon Splenda Blend sugar substitute
For the filling:
1 pound 1% cottage cheese
1 pound light cream cheese, at room temperature
*8 ounces yogurt cheese (See directions below if you want to make your own) or 1 pint non-fat or low-fat plain yogurt
¼ teaspoon table salt
¾-1 cup Splenda blend sugar substitute
½-1 teaspoon lemon zest (could use orange zest)
1 tablespoon vanilla extract
3 large eggs, at room temperature
Vegetable cooking spray
There’s a good indication that murder might be part of the recipe when Nantucket’s ten time reigning Baking Champion’s last name is ‘Coffin’ on Divabetic’s newest Mystery podcast: Kill Me Madam.
Patricia Addie-Gentle RN, CDE, Dan Houdeshell, Pendulum Glucose Control’s Chief Medical Officer Dr. Orville Kolterman and Diabetes Meal Planning Made Easy, Author Hope Warshaw, MMSc, RD, CDE, and Mama Rose Marie guest on Divabetic’s December Diabetes Late Nite podcast.
Don’t let incorporating veggies into your desserts be an excuse to overindulge. It’s easy to convince yourself that you can enjoy more sweets and feel better about yourself in the process because you’re adding in extra nutrients between spoonfuls of sugar. An indulgence on one day doesn’t matter when looking at a week or a month.
Mr. Divabetic loves to infuse his desserts with healthy doses of vegetables which doesn’t always make for a winning combination. In Divabetic’s Diabetes Mystery podcast, “Gingerbread Men Prefer Blondes”his original Kale Hot Cocoa recipe turns everyone’s favorite leafy green vegetable into something downright lethal!
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC’s 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!
