On a hot Summer day, I picked up a can of Swoon Pink Lemonade at my neighborhood Bodega. I had never heard of Swoon before, but the bright colors and the big Zero Sugar caught my eye. I googled the product and found out that Swoon co-founder Jen was diagnosed with Type 1 diabetes at a young age. She was on the hunt for delicious, zero-sugar drinks with little success. Cristina and her co-founder created a sweet, fruity, tart, and deliciously flavored drink.
The only thing to note is that it does have a slight stevia aftertaste that tingles on your tongue. Apart from Pink Lemonade, Swoon offers exciting flavors like Lemonade, Ginger Lemonade, Half and Half, Peach Tea, Lemon Tea, Raspberry Tea, and Peach Tea.
What’s even cooler is that when you buy a case of Swoon online, they donate one can to a needy family through the nonprofit Wellfare and their first-of-its-kind Better Box program that’s improving access to convenient nutrition in low-income communities.
After a quick scan of the Swoon®. website, I stumbled upon this fun cocktail recipe! It’s easy-breezy, hot-pink, frosty, and delicious. You can add vodka or have it as a mocktail.
INGREDIENTS
2 pounds cubed watermelon (about 4 cups) 1 12-ounce can pink lemonade, such as Swoon® Pink Lemonade
Many people consume more sugar than they realize. Our bodies don’t need sugar to function properly. The American Heart Association recommends limiting added sugars to no more than 6% of calories each day. For most American women, that’s no more than 100 calories per day, or about 6 teaspoons of sugar. For men, it’s no more than 150 calories per day, or about 9 teaspoons.
We’re talking about ‘THE SWEETEST TABOO’ aka ‘ADDED SUGAR’ with musical inspiration from Sade on this episode of Divabetic’s podcast. Podcast guests include Patricia Addie-Gentle RN, CDCES, Tameka Milline, Catherine Schuller AICI, CIP. Kathy Dolgin aka ‘High Voltage’, and Stephanie MacKendree. Throughout the podcast, we play music from ‘The Essential Sade’ album courtesy of SONY Music.
In the game, you’re given three choices of popular foods. You must decide which one you’d serve, which one you’d taste and which one you’d trash
The happy healthcare host, Mr. Divabetic plays Serve, Taste or Trash! Food Game at the Apollo Theater in Harlem, New York.
The happy healthcare host, Mr Divabetic plays the hilarious Serve, Taste or Trash! Food Game with Mother Love and the attendees at the American Diabetes Association’s Expo in New York, NY.
The happy healthcare host, Mr. Divabetic plays Serve, Taste or Trash! Food Game at Central Farm Markets in Bethesda, MD during our annual Bake Bethesda a Pie Contest over Labor Day Weekend 2012.
Mr. Divabetic hosts the new hilarious culinary podcast, Serve, Taste or Trash! Food Game. A delicious combination of crazy food challenges and fresh perspectives on the latest food trends.
Tonight Mr. Divabetic discusses easy ways to go from ‘Farm To Fabulous’ with co-founders, Debra Moser and Mitchell Berliner of Central Farm Markets and one of the market’s featured vendors.
Our Serve, Taste or Trash! Food Game challenge features jerusalem artichokes, kale and oranges. One lucky contestant must decide which choice they’d serve, which choice they’d taste and which one they’d trash. But will they regret their decision after hearing our guest culinary wizard’s mouthwatering recipes for each choice? Can low-sodium foods rate high in taste? Stay tuned.
Special guests include Wellness and Diabetes Coach, Ginger Vieira, the author of “Your Diabetes Science Experiment” and “Emotional Eating with Diabetes,” Co-founders of Central Farm Markets, Debra Moser and MeatCrafters owner, Mitchell Berliner, Chef Robert Lewis aka ‘The Happy Diabetic’, the ‘Queen of the Green’ Miss Aida Romaine and Laura from Chattanooga, TN who is living with diabetes.
Deviled eggs are one of the trendiest appetizers at Backyard Cookouts this Summer. The good news is that Deviled eggs are packed with protein and can be a healthier choice than some other party foods. But, the traditional recipe is pretty high in fat and calories. By reducing the amount of egg yolks used and swapping the mayonnaise for Greek yogurt, you can make skinny deviled eggs. They’re the perfect low calorie, high protein snack.
This recipe was inspired by a recent trip to the Hamptons with my friend, Lady V. She loves to shop for fresh produce at the area’s Farmers’ Markets. From Montauk to Westhampton Beach, Farmers’ Markets located throughout the Hamptons are an easy way to shop local and enjoy fresh produce and other delectable finds.
We bought fresh tomatoes and parsley at Babinski’s Farm Stand located at 160 Newlight Ln, Water Mill, NY 11976. They also carry local fish, fruit and vegetables, Debragga Beef, as well as a variety of homemade pies and grocery items such as raspberry jam.
“What makes this Deviled Egg so delicious is the fresh parsley!” says Lady V. “It is also rich in a variety of different vitamins, minerals and other nutrients.”
Parsely Deviled Eggs by Verna Henry
Ingredients:
8 eggs
1/4 cup of Best Foods/Hellmann’s Mayonnaise Dressing With Extra Virgin Olive Oil (tastes more like regular mayonnaise to me than some of the other light mayos)
2 tablespoons chopped fresh parsley
1/2 teaspoon of ground mustard
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 cherry tomatoes (for garnish)
Directions:
Boil eggs in water (about 10 minutes).
After eggs cool, slice the hard-boiled eggs in half.
Scoop out the yolks and place them in a medium bowl.
Combine yolks with mayonnaise or yorgurt, parsley, ground mustard.
Continue stirring until the mixture is creamy with no lumps. Season it to taste with salt and pepper.
Fill a pastry bag with the mixture.
Lay the egg white halves on a platter with the yolk hole facing up. Hold the twisted part of the bag containing the mixture with one hand, and use the other hand to hold the bag near the bottom.
Apply even pressure on the top of the bag to force the mixture out through the tip or hole into the yolk hole in the egg. Continue until you fill all of the egg halves.
Garnish the eggs with parsley and cherry tomatoes
Easy to Make Pastry Bag:
If you do not have a pastry bag, fill a medium-size plastic bag (Ziploc Freezer Quart-size) with the yolk mixture and twist the top of the bag to force the mixture toward one of the corners. Use scissors to cut a small hole in the corner of the bag.
Lady V’s Cooking Tip:Overcooked hard-boiled eggs develop a deep green ring on the outside of the yolk that can darken the color of your yolk mixture. To keep your yolks yellow, place the eggs in a pot filled with cold water. Set it over the stove on high heat. When the water begins to boil, immediately remove the pot from heat, cover and let it sit for 15 minutes for large eggs.
The American Diabetes Association considers eggs an excellent choice for people with diabetes. That’s primarily because one large egg contains about half a gram of carbohydrates, so it’s thought that they aren’t going to raise your blood sugar.
Be mindful that eggs are high in cholesterol. One large egg contains nearly 200 mg of cholesterol, but whether or not this negatively affects the body is debatable.
Monitoring your cholesterol is important if you have diabetes because diabetes is a risk factor for cardiovascular disease. High levels of cholesterol in the bloodstream also raise the risk of developing cardiovascular disease. But dietary intake of cholesterol doesn’t have as profound an effect on blood levels as was once thought. So, it’s important for anyone with diabetes to be aware of and minimize other heart disease risks.
Tune in to Divabetic’s June Diabetes Late Nitefeaturing music by Edith Piaf on Tuesday, June 12, 2018, 6 PM, EST. We’re talking about living well with diabetes by having ‘NO REGRETS’. Guests include Poet Lorraine Brooks, Patricia Addie-Gentle RN, CDE, Dr. Lori Shemek PhD, Dr. Andrea Chisholm OBGYN, Cindy Lou from the ‘Diabetes What To Know’ community, and Mama Rose Marie. Throughout this podcast we will be featuring music from ‘EDITH PIAF TOP 40’ album courtesy of SONY Music.
