Eating Well Through Cancer

02/28/201803/13/2018

Healthy Cuban Pork and Black Beans Recipe by Holly Clegg

‘La Reina de la Salsa’ is our musical inspiration for the upcoming Diabetes Late Nite podcast on Tuesday, March 13, 2018, 6 PM, EST.

March’s musical inspiration, Celia Cruz did not have diabetes but people of Hispanic and Latino origin are at high risk for developing type 2 diabetes as well as experiencing diabetes health-related complications such as amputation.

However, there’s recently been a breakthrough in preventing amputation in Cuba thanks to a unique Cuban product Heberprot-P, a drug that has sparked acclaim for its effectiveness in controlling and healing diabetic foot ulcers.

This drug registered in 2006 was created by Cuban scientist Jorge Berlanga and a team from the Center for Genetic Engineering and Biotechnology of the island.

It contains epithermal growth factor (EGF) as an active pharmaceutical ingredient, while being applied by direct infiltration or injections in the wound site closing the ulcers in a period of 45 to 90 days.

“With the application of this medication, we were able to reduce amputation rates in the country from 70 percent to 5 percent today,”said Dr. Jose Fernandez Montequin.

Currently, Heberprot-P is registered in 23 countries and is effectively applied in 10 countries that have already authorized its use and marketing.

Best-Selling Cookbook author Holly Clegg, who will be joining us on March’s Diabetes Late Nite podcast, shares her wonderful Cuban recipe to help you add some flavor to your menu without compromising your health.

“This fabulously flavored diabetic-friendly pork tenderloin recipe is ideal for a slow cooker,” says Holly Clegg.” I like to serve with yellow rice.”

Cuban Pork and Black Beans Recipe from KITCHEN 101 Cookbook (Crockpot Convenience Chapter)

Ingredients

2 (1-pound) pork tenderloins

Garlic powder

2 onions, chopped

1 (15-ounce) can black bean soup

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) can tomatoes and green chilies

1 tablespoon chopped jalapenos

2 tablespoon ground cumin

2 tablespoons lime juice

Directions

1. Season pork tenderloins heavily with garlic powder. In 3 ½-6-quart slow cooker, insert plastic liner if desired. In slow cooker, combine all ingredients.

2. Cook on LOW 6-8 hours or until pork tenderloin is tender.

Makes 8 servings

Nutritional information per Serving: Calories 245 Calories from Fat 23% Fat 6g Saturated Fat 2g Cholesterol 76mg Sodium 527mg Carbohydrates 17g Dietary Fiber 5g Total Sugars 5g Protein 29g Dietary Exchanges: 1 starch, 1 vegetable, 4 lean meat

Terrific Tip: Add dried herbs to the slow cooker in beginning of cooking, and fresh herbs just before serving.

Nutritional Nugget: A nutritional gem, beans provide an excellent source of fiber and folate, helping with digestive health and weight maintenance.

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.

This newly revised and expanded 15-year anniversary edition of Holly’s Eating Well Through Cancer includes chapters on nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. With easy everyday recipes using familar ingredients, you’ll find this book an invaluable recipe resource for cancer prevention

Holly Clegg attended the Cordon Bleu Cooking School, London. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.

LISTEN NOW: Mr. Divabetic shines the spotlight on author and chef, Holly Clegg, in this half-hour special edition of Diva Talk Radio. 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’

TUNE IN: March’s Diabetes Late Nite podcast inspired by Celia Cruz on Tuesday, March 13, 2018, 6 – 7:30 PM, EST. Guests include Cookbook Author Holly Clegg, Constance Brown-Riggs MSEd, RD, CDE, CDN, Poet Lorraine Brooks, the Charlie’s Angels of Outreach and Mama Rose Marie.

02/20/201802/28/2018

Cuban Stuffed Pork Tenderloin Recipe by Holly Clegg

We’re spotlighting ‘Latinos & Diabetes’ on March’s Diabetes Late Nite podcast with musical inspiration from ‘La Reina de la Salsa’, Celia Cruz on Tuesday, March 13, 2018, 6 PM, EST.

March’s musical inspiration, Celia Cruz did not have diabetes but people of Hispanic and Latino origin are at high risk for developing type 2 diabetes and related cardiometabolic abnormalities. The risk varies considerably among specific ethnic groups and other factors, such as the length of time they have been living in the United States, according to two studies and an accompanying commentary being published in the August issue of Diabetes Care®.

“If there are any bright highlights in the picture,”aid Neil Schneiderman, PhD from The Hispanic Community Health Study/Study of Latinos (HCHS/SOL), “they are that Hispanics/Latinos older than 65 years, who have better access to health care, are more likely to be aware of their diabetes, more likely to be receiving treatment, and have better glycemic control than those people under the age of 65 years.”

“Perky flavors are packed in this eye-catching tenderloin,” says Holly. “Serve sliced to see the stuffing.”

Cuban Stuffed Pork Tenderloin from KITCHEN 101 cookbook

Directions:

2 (1-pound) pork tenderloins

1 teaspoon minced garlic

2 tablespoons Dijon mustard

1/3 cup chopped parsley

1/3 cup shredded part-skim Mozzarella cheese

1/3 cup chopped bread and butter pickles

Pepper to taste

Directions:

Preheat oven 350°F. Cover baking pan with foil.
Make a slit down center of each tenderloin, not cutting through (butterfly).
Spread inside of both tenderloins with garlic and mustard. Stuff with parsley, cheese and pickles. Fold sides together securing with twine or threading toothpicks to hold together. Season tenderloin with pepper. Bake 40-45 minutes or until meat thermometer registers 160°F.

Makes 6 servings

Options: Turn leftovers into Cuban quesadillas or sandwiches. In tortilla, layer, pork (shred if possible), Swiss cheese, pickle slices and mustard and heat in skillet.

Nutritional Information: Calories: 232 kcal, Calories from Fat: 33%, Fat 8g, Saturated Fat: 3g, Cholesterol: 104mg, Sodium: 264mg, Carbohydrates: 3g, Dietary Fiber: 0g, Total Sugars: 2g, Protein: 34g, Dietary Exchanges: 4 1/2 lean meat

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.

This newly revised and expanded 15-year anniversary edition of Holly’s Eating Well Through Cancer includes chapters on nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. With easy everyday recipes using familar ingredients, you’ll find this book an invaluable recipe resource for cancer prevention

Holly Clegg attended the Cordon Bleu Cooking School, London. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.

LISTEN NOW: Mr. Divabetic shines the spotlight on author and chef, Holly Clegg, in this half-hour special edition of Diva Talk Radio. 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’

TUNE IN: March’s Diabetes Late Nite podcast inspired by Celia Cruz on Tuesday, March 13, 2018, 6 – 7:30 PM, EST. Guests include Cookbook Author Holly Clegg, Constance Brown-Riggs MSEd,RD,CDE,CDN, Poet Lorraine Brooks, the Charlie’s Angels of Outreach and Mama Rose Marie.

Vídeo oficial de Celia Cruz de su tema ‘Rie Y Llora’. Haz clic aquí para escuchar a Celia Cruz en Spotify: http://smarturl.it/CCRSpot?IQid=RYL

01/29/201802/20/2018

Cuban Style Chicken Soup (Sopa de Polla) by Holly Clegg

In March, we’re spotlighting ‘Cubans & Diabetes’ with musical inspiration from ‘La Reina de la Salsa’, Celia Cruz on Tuesday, March 13, 2018, 6 PM, EST.

Our musical inspiration, Celia Cruz did not have diabetes but her late husband, Pedro Knight, who was an accomplished Cuban-American trumpeter who managed the career, had type 2 diabetes.

Mr. Knight’s physical and mental health declined after his wife’s death in 2003 reports the Mercury News. He fainted and required hospitalization after a July 2004 cancer fundraiser in Miami in Cruz’s honor, and doctors described it as a combination of diabetes-induced low blood pressure and emotional breakdown.

Best-Selling Cookbook author Holly Clegg, who will be joining us on March’s Diabetes Late Nite, shares her wonderful Cuban recipe to help you add some flavor to your menu without compromising your health.

“Cuban chicken soup takes a short cut using Rotisserie chicken,” says Holly. “What’s great about chicken soup is you can adjust the recipe adding whatever you want according to how you feel and what you like!”

Cuban Style Chicken Soup (Sopa de Polla) by Holly Clegg from Alimentándose bien durante el cáncer: Recetas fáciles y recomendaciones durante y después del tratamiento.

Makes 8 (1-cup) servings

Ingredients:
1 bunch green onions, chopped

1 red bell pepper, cored and chopped

1 yucca, peeled and cut into one-inch cubes (about 2/3 cup)

1 cup peeled red potato small chunks

1 plantain, peeled and diced

6 cups fat-free chicken broth

1 teaspoon minced garlic

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

4 cups skinless rotisserie chicken chunks
2 tablespoons lime juice

Cilantro, optional
Salt and black pepper to taste

Directions:

1. In large pot coated with nonstick cooking spray, add green onions, red pepper, yucca, potato, plantain, chicken broth, garlic, cumin and oregano; bring to a boil.

2. Reduce heat, cover, and cook 20 minutes or until vegetables tender. Add chicken, stirring, until well heated.

3. Add lime juice and cilantro if desired and season to taste.

Nutritional information per serving: Calories 216 kcal, Calories from fat 24%, Fat 6 g, Saturated Fat 1 g, Cholesterol 78 mg, Sodium 947 mg, Carbohydrates 21 g, Dietary Fiber 3 g, Total Sugars 6 g, Protein 21 g, Dietary Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat

Terrific Tip: Fresh On average, one medium lime produces about 2 tablespoons of lime juice; but you can also look for lime juice in the grocery to keep on hand at all times.

Nutritional Nugget: Yucca is a good source of the mineral, potassium, which aids the body in building muscle and electrical heart activity. To reduce the sodium for diabetic friendly, use low-sodium chicken broth.

This newly revised and expanded 15-year anniversary edition of Holly’s Eating Well Through Cancer includes chapters on nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. With easy everyday recipes using familar ingredients, you’ll find this book an invaluable recipe resource for cancer prevention

Holly Clegg attended the Cordon Bleu Cooking School, London. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.

TUNE IN: March’s Diabetes Late Nite podcast inspired by Celia Cruz on Tuesday, March 13, 2018, 6 – 7:30 PM, EST. Guests include Cookbook Author Holly Clegg, Constance Brown-RiggsMSEd,RD,CDE,CDN, Poet Lorraine Brooks, the Charlie’s Angels of Outreach and Mama Rose Marie.