Serve, Taste or Trash Food Game At Central Farm Markets

Serve Taste or Trash

We’re looking back on almost 20 years of Divabetic outreach.

One of my favorite memories is shooting our ‘man-in-the-street’ YouTube videos with my friend, Arthur Espino. We shot these videos with a camera (we weren’t using iPhones back then) without a microphone. I’d stop people as they walked by, and after we shot 3-4 interviews, I’d run home and edit the video.

In this video, I play the nutrition game Serve, Taste, or Trash! with the vendors and patrons at Central Farm Markets in Bethesda, MD.

This game was born out of my long-standing aversion to peas. Voicing your dislike for a particular vegetable aloud might inspire others to share different ways to enjoy it, which could ultimately change your mind about the taste. Personally, it led me to enjoy eating wasabi peas!

Fans of our popular Divabetic Mysteries podcasts know that my dislike of peas also inspired me to write and produce the mystery podcast Gypsies, Tramps & Peas.

Perhaps this video can inspire you to try another fruit or vegetable you dislike!

In the game, you’re given three choices of fruits and vegetables. You must decide which one you’d serve, which one you’d taste, and which one you’d trash.

Before you decide to “trash” a veggie for good, why not try to eat it raw?

Raw veggies can be more appetizing than their cooked counterparts to people who aren’t crazy about vegetables. The flavors of raw veggies can be milder than those of cooked ones. And the texture is crispy rather than mushy.

Special guest Kathy Gold RN, MSN, CDCES (who participated in countless Divabetic – Makeover Your Diabetes outreach events) from Washington, DC, helps raise awareness for diabetes in a fun and glamorous new way.

Since 2009, Central Farm Markets has provided residents with a place to buy the freshest produce, meats, dairy, seafood, and bakery goods from over 50 top-quality farmers and artisan food producers. It’s a great farm market! They were always very welcoming to our unique brand of diabetes outreach and us.

Quinoa Gets A ‘Quin-Wow!’ Makeover with Jill Weisenberger

Quinoa (pronounced KEEN-wa) has become the latest superfood to take America by storm.

Some people even call it the ‘Beyonce’ of Supergrains!

But is this gluten-free, high-protein grain-like relative of spinach and beets worth the hype?

We asked our friend and colleague, Jill Weisenberger MS, RDN, CDCES, FAND, CHWC, who recently published The Beginner’s Guide To What To Eat With Type 2 Diabetes, for her advice.

Q: What puts the ‘Quin-Wow! into Quinoa and makes it so special?

Jill Weisenberger (JW): I love it for its taste, versatility and nutrition profile. We classify quinoa as a whole grain and eat it like it’s a whole grain, but technically it’s a seed. Nutritionally, it has all the essential amino acids, lots of fiber, B vitamins, magnesium and other vitamins and minerals, as well as health-boosting phytonutrients. 

Eat it hot or cold, in soups or stews, in place of rice or pasta and even as a cooked breakfast cereal. And it’s great sweet or savory.

Q: Why should someone with type 2 diabetes and/or prediabetes consider adding Quinoa to their meal plan?

JW: In general, eating whole grains is associated with less risk of type 2 diabetes. And whole grains are an important part of a balanced diet. Quinoa is a little higher in protein than most, but the goal is not to focus on one or two whole grains. Instead, we should eat a diet as varied as possible to get the best range of nutrients and other disease-fighters. I especially like quinoa because it’s an intact whole grain, as opposed to one highly refined. Of course, you can find it in crackers, breads and other processed foods – and that’s perfectly fine – but eating the intact seed is quite good for us.

Q: Can Quinoa help manage blood sugar levels?

JW: Not in any direct way, but a balanced diet in general helps manage blood sugar and other metabolic problems associated with prediabetes and type 2 diabetes.

Q: What are some do’s and don’ts for cooking Quinoa?

JW: Rinse it first to rid the bitter saponins, which are natural pesticides. You can cook it like rice: 2 parts liquid: 1 part quinoa. I typically prepare it in my rice cooker with half water and half broth. This gives it a great flavor without too much sodium. 

Experiment with quinoa as a base for a whole-grain salad, a nourish bowl, as the starchy side to soup up sauces, and as a str on it’s own flavored with your favorite herbs, spices and cooked vegetables.

Love New Recipes?

Join the happy healthcare host, Mr. Divabetic for this free Virtual Cooking Party with special guest, Author of The Beginner’s Guide To What To Eat With Type 2 Diabetes,  Registered Dietitian and Certified Diabetes Educator Jill Weisenberger MS, RDN, CDE, CHWC, FAND on Zoom on Tuesday, March 2, 2021, 7-8 PM, EST. Jill shares her favorite quinoa recipes with us!

REGISTER NOW – FREE REGISTRATION 

What Should I Eat? with Registered Dietitian Jill Weisenberger

Are you frustrated or confused about what to eat for type 2 diabetes?
Enjoy this exclusive interview with nationally recognized Registered Dietitian and Diabetes Care and Education Specialist Jill Weisenberger MS, RDN, CDCES, CHWC, FAND about what to eat for type 2 diabetes.
Q: A lot of people with type 2 diabetes are fearful of working with Registered Dietitians because they believe they will tell them that they can’t eat any of the foods they enjoyed before they were diagnosed.  What is your philosophy?
Jill Weisenberger (JW): I had all the bad habits. Eating large portions, going from one junk food to another to “get it out of my system and start fresh tomorrow,” berating myself for my apparent lack of willpower – I did it all. I’ve managed my weight for a very long time now by adopting a more suitable frame of mind. I treat myself with  more kindness, and I don’t look at food as good or bad. I’ve figured out how to treat myself daily and still have a terrific diet. It was a long process, but I’m happier, healthier and have tons more energy.
JW: Although it looks like an e-book and it’s 80-some pages, I think of it more as a course for people new to or struggling with food choices for type 2 diabetes. I see people so confused and frustrated. They tell me they eat the same things over and over because they don’t know what else is “safe” for them to eat. Or they tell me they stay hungry all the time. And when we get into longer conversations, I often see that they think they know how food affects their blood sugar levels, but they’ve got some very fundamental misunderstandings. I wanted to create a guide that people could use in a stepwise fashion to move from the very basics of how food affects blood sugar – to what my food choices are doing – to how to count carbs and how to plan meals even if I’m the only one with diabetes.
JW: This guide is similar to how I might structure my appointments with clients. The first module is all about blood sugar management with lessons on carbohydrates, snacking, meal planning, carb counting, label reading. It has worksheets to help the reader figure out their usual portions and most common foods with carbohydrates. There’s even practice for meal planning and carb counting and charts with helpful info. The lessons in the second module cover the big picture of healthy eating with emphasis on heart disease and cancer prevention. There’s also a chart of healthy food swaps, among other things.
Sign up now for Divabetic’s free Diabetes Virtual Cooking Party with Jill Weisenberger on Tuesday, March 2, 2021, 7-8 PM, EST on Zoom.

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Cuban Food: Eating Smart for Diabetes with Constance Brown-Riggs, MSEd, RD, CDE, CDN

A ham and cheese sandwich every day. Fried chicken and pork rinds. White rice, white bread, and few leafy greens. Soft drinks with every meal.  When interviewers asked a nationwide sample of Cubans what they ate on a typical day, and what they would put on a daily menu if they could choose whatever they wanted, these were among the top responses. Results of that landmark study revealed that a majority of Cubans eat too much sugar, not enough fruits and vegetables, and have an unhealthy predilection for fried food, red meat and saturated fats.

I reached out to Constance Brown-Riggs, MSEd, RD, CDE, CDN, who is the co-author of ‘Diabetes Guide of Enjoying Foods of the World’ for her advice on how to enjoy Cuban foods without compromising your diabetes wellness.  Below is our exclusive interivew for Divabetic:

Q: What do you eat if you love fried foods and you have diabetes?

Constance Brown-Riggs (CBR): Years ago, conversations about food and diabetes were based on what you couldn’t eat.  But having diabetes doesn’t mean the end of good eating. The principles of a healthy diet are the same for the person with diabetes as they are for everyone else. Fried foods prepared with minimal amounts of heart-healthy oils can be included in your meal plan. However, fried foods are higher in calories than baked foods. Therefore, it’s a good idea to eat fried foods in moderation. Click here for a step-by-step guide to healthy frying—your taste buds will be glad you did!

Q: What are the healthiest options to choose when eating Cuban foods? 

CBR: Cuban cuisine contains many healthy ingredients including fresh seafood, legumes, fruits, and vegetables.  Two popular dishes are ropa vieja and sancocho.

Ropa vieja is shredded beef made in a slow cooker with tomato paste, tomato sauce, onions, green bell peppers, garlic, olive oil, and spices. It’s often served over rice or on tortillas. 

Sancocho is a hearty Cuban stew made with native root vegetables—squash, yucca, yams, or potatoes with pork or beef. Beans, lentils or pigeon peas are also added.

Q: What advice can you give to someone trying to cut back on salt without comprising flavor?

CBR: Get familiar with your spice rack! Spices are low in sodium and add wonderful flavor to food. The good news is you don’t have to cut sodium out of your diet all at once.  If you cut back on sodium little by little, your taste for salt will change with time. While you’re cutting back, it’s a good idea to avoid adding salt to your food after it’s cooked. Contrary to what you might think you’ll use less salt and improve the flavor of your food by adding just a pinch of salt during the cooking process.

Q: How much visible fat on your beef, pork or lamb should you remove before eating?

CBR: The general recommendation is to remove as much visible fat as possible. To prevent the meat from drying out and becoming inedible, I suggest trimming some of the fat before cooking. Then trim the remaining fat before eating the meat.

Q: What kind of oil do you recommend to use for frying foods?

CBR: For healthy frying as mentioned above, it’s important to use heart healthy oils with a high smoke point, such as almond, avocado, hazelnut, or sunflower. Remember even healthy fried foods should be reserved for special occasions.

Q: How important is other people’s support when trying to change eating habits?

CBR: Changing eating behavior is one of the most challenging behaviors to change. Having a support system in place can really help. You may tell people around you that you are going to change your eating habits and lose weight so that they can encourage you—not police you! It’s also a good idea to schedule a consult with a registered dietitian (RD). An RD, especially one who has been trained as a Certified Diabetes Educator (CDE), can help you to understand how food affects your diabetes and how to make dietary modifications that increase your wellness. They can also help you develop strategies for dealing with the food police.

Q: I hate vegetables, what do I do? 

CBR: With a little creativity you can begin to eat vegetables every day. Add kale or spinach to your morning smoothie, order veggie pizza for lunch and mix cauliflower with mash potato for dinner. And for dessert have zucchini bread or zucchini brownies. Don’t forget basic tomato sauce counts as one veggie serving! To boost the veggie power of your sauce, add puréed carrots or winter squash, peppers, onions, or greens.

Constance Brown-Riggs, is a registered dietitian, certified diabetes educator, national speaker and author of the Diabetes Guide to Enjoying Foods of the World, a convenient guide to help people with diabetes enjoy all the flavors of the world while still following a healthy meal plan. Follow Constance on social media @eatingsoulfully

We’re talking about different ways to ‘SPICE UP’ your diabetes life with musical inspiration from the “Queen of Salsa”, Celia Cruz on March’s Diabetes Late Nite podcast. Guests include Best-Selling Cookbook Author (Eating Well Through Cancer Cookbook – Spanish Edition), Holly Clegg, Constance Brown-Riggs MSEd, RD, CDE, CDN, and the Charlie’s Angels of Outreach. LISTEN NOW