Tag: healthy desserts

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Sugar-Free Linzer Torte Recipe by The Diabetic Pastry Chef

The Diabetic Pastry Chef, Stacey Harris, demonstrated how to make her fabulous Sugar-Free Linzer Tortes at last night’s Divabetic Baking Party. Stacey has mastered the art of substituting sugar substitutes and flours in traditional favorites without compromising taste or texture.

Stacey says, ”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”

The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Sugar-Free Linzer Tortes Recipe by The Diabetic Pastry Chef

Ingredients
10 tbsp. butter softened
1/3 cup dry sugar substitute
1 1/4 cup white whole wheat flour
1 cup ground almonds or almond flour
1 tsp. lemon zest
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 raw egg yolks
2 hardboiled egg yolks
1 tsp. pure vanilla extract
1 (12.75-oz.) jar sugar-free raspberry jam
1 egg white, beaten
sliced almonds for topping

Directions
In a mixing bowl with a mixer at medium speed, combine butter and sugar substitute until fluffy. Add flour, ground almonds, lemon zest, cinnamon, nutmeg, raw egg yolks, boiled egg yolks, and vanilla. Continue to mix until well combined. Chill for at least 1 hour.

Divide chilled dough into 2 pieces. Roll out 1 piece, and fit it into a greased 8×8-in. pan or springform pan. Spread jam over the dough with a spatula.

Roll out and cut strips with the remaining dough to make a lattice top to cover jam. Brush with egg white and sprinkle almonds on top. Bake at 350 degrees for approximately 45 minutes, or until torte is a pale golden color. Cut into squares to serve.

The Diabetic Pastry Chef

The Diabetic Pastry Chef 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 in her book. Now people living with can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others.

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 our next free, fun Virtual Valentines-themed Baking Party with our special guest, Stacey Harris aka The Diabetic Pastry Chef on Wednesday, February 9, 2022,  7 – 8:30 PM, EST on Zoom.

REGISTER NOW

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Chocolate Tofu Pudding Pies Recipe

Why not pack some protein into your next chocolate dessert?

Tofu is a plant-based protein that’s high in dietary fiber. Researchers have reported that tofu can help to regulate blood sugar levels.

Tofu is a soft, cheese-like food made from soymilk. An average serving of tofu is low in calories and sodium and is protein rich and provides iron, calcium, and certain B vitamins. (About 3 ounces of firm tofu has 70 calories, 3 grams of fat, 2 grams of carbohydrate, and 7 grams of protein). Tofu can be used in place of meat or dairy products in recipes.

Chocolate Tofu Pudding Pies Recipe

Ingredients

1 (16 oz) package silken tofu

1 cup granulated Splenda

1 cup unsweetened cocoa

1 tsp agave nectar

1 tsp vanilla extract

6 (4 oz each) mini graham cracker crust pie shells

*optional: fresh berries as a garnish

Directions

Puree tofu, Splenda, cocoa, agave nectar, and vanilla in blender until the mixture is smooth and thick. Spoon pudding into pie shells and refrigerate until ready to serve. Garnish with fresh berries (blueberries, raspberries and/or blackberries).

By the way, tofu is amazing in smoothies, and can even be used in baking as a substitute for dairy. For example, tofu is a great vegan substitute for cream cheese in cheesecake because of its airy texture.

Recipe adapted from the soy foods council, courtesy of Elizabeth Karmel. Reprinted with sugar substitutes from Costco Connection. 

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, virtual diabetes support program with style. Divabetic’s dynamic diabetes empowerment presentation features a Hat & Face Mask Fashion Show presented by  Harlem Heaven’s Hats and a Diabetes Educational Group Activity and Discussion on Thursday, February 4, 2021, 7 – 8 PM, EST on Zoom.

REGISTER NOW 

 

 

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Lighter New York Style Cheesecake Recipe

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

SEE FULL RECIPE

 

 

 


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.

 

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Divabetic Cozy Mystery: Kill Me Madam, Part 1

It’s a bright and sunny morning on the island of Nantucket, Massachusetts. Part of what makes Nantucket a unique historic gem is its place on the map; as Herman Melville wrote in Moby-Dick, it is “away offshore.” Max has just returned from running an errand to join his friends in a small prep kitchen overlooking the beach. He and our team are busy doing food prep for his new recipe for Nantucket’s Decadent Desserts on Deck Baking Competition. Everyone is hoping that Max will stay out of trouble long enough to win the cash prize with one of his healthy dessert recipes.  

Tonya: Hey Max, now that you’re back from your shopping errand, let’s take these aprons off and go sightseeing!

Max: There’s no time, I’ve got to prepare for the competition. Mom, can you turn on the oven?

Tonya: You mean we travelled all this way to Nantucket just to be stuck in a kitchen?

Patricia: He’s only here to escape the bad press surrounding Sweet Sally Buttercup’s murder.

MaryAnn: And to prove he’s a serious baker.

Mama Rose Marie: And not a deranged killer, isn’t that right, dear?

Max: Those wouldn’t be my exact words, Mom!

Tonya: Sweet Sally took one sip of your kale hot cocoa and dropped dead. Big deal!

Max: We’ve gone over this. It wasn’t me. A lunatic poisoned my kale hot cocoa. I didn’t kill her.

Tonya: Details, details. Why do you insist on splitting hairs? You’re notorious! There’s even a ‘Killer Cocoa’ Twitter account dedicated to your mishaps.

MaryAnn: Yeah, it has 5 million followers.

Max: That’s precisely why I registered under a different name: Bartholomew Maxwell. I’m keeping my true identity a secret so they’ll judge me on my recipe and not my ‘notorious’ reputation.

Patricia: Running away from your past is a big mistake. It always catches up with you.

MaryAnn: Besides, someone is bound to recognize you – your picture’s been all over the media.

Max: Not if I compete in this costume – dressed as a pirate.

Patricia: Wait a minute! You think changing your name and wearing that stuffed parrot on your shoulder along with that eye patch, wig and beard can keep you out of trouble?

Max: It couldn’t hurt. My Fruit Suit is like a magnet for murder! Besides this competition is on an old pirate ship. I’ll blend in.

Mama Rose Marie: Son, you have finally lost your marbles. What do you think, Tonya?

Tonya: I think if he’s going to walk around dressed like Blackbeard, we should all get to dress up and change our names. This recipe of yours better be dee-licious.

Max: I’m packing all the flavor of a classic key lime pie into my dairy and gluten free, vegan recipe with a pecan pie crust!

Patricia: Smart ingredients! Pecans are low in carbs and can also reduce the risk of heart disease.

MaryAnn: Plus, they’re high in fiber and contain lots of vitamins and minerals.

Tonya: First of all, Max, it’s “pecawns” not “peecans”. And, it sounds way too healthy to win a Decadent Dessert competition.

Patricia: Well, many desserts contain butter and dark chocolate which are low in carbohydrates.

MaryAnn: But they can also have loads of sugar and flour, which are high in carbohydrates. There are healthy carbs—ones that are high in fiber and low in sugar, like fruits and vegetables—and then, the not-so-healthy carbs.

Tonya: What about rice, potatoes and flour? My sister-in-law won’t go near any white foods.

MaryAnn: Rice, potatoes and flour can still be part of a healthy diet. The key is moderation. And potato skins are a great source of potassium and fiber.

Max: Who cares about potato skins?  My pie crust is made out of finely chopped pecans that are loaded with nutrients. That’s why I ran out to buy a food processor. It’s going to help cut down on my prep time.

Tonya: You didn’t wear this disguise out in public, did you?

Max: No, I stopped by a costume shop on my way back. Luckily no one recognized me at the local baking store. You wouldn’t believe the outrageous prices!  Good thing, I got a deal. Actually it’s a weird story. This eccentric lady with ski poles sold me this brand new food processor right out of her trunk.

Mama Rose Marie: What was she doing with ski poles in the middle of summer!?

Max: Beats me. But she was a real lifesaver! Since someone, dropped voice (Tonya!) forgot to pack mine!

Tonya: Eccentric sounds about right if she was selling food processors out of her trunk!

Max: She told me she wins a new one every year in the Decadents Dessert competition. Enough chit chat. I’ve got to soak these cashews for the pie filling before we leave.

Tonya: You mean we finally get to explore the island, Max?

Max:  No, we’re meeting up with all the other competitors at a Peggy the Perky Pie Princess’s baking seminar. She’s famous for preventing baking disasters.

Tonya: Can she prevent your type of disasters?

TO BE CONTINUED

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Why Make A Nut Pie Crust?

The happy healthcare host, Mr. Divabetic’s creamy dreamy vegan key lime pie is made with a crunchy pecan pie crust in Divabetic’s newest Mystery Podcast: Kill Me Madam available on demand.

Why you might want to try a nut-based pie crust recipe?

A regular pie crust is packed with carbs, often the refined type of carbs like white flour and sugar!

Graham cracker pie crusts contain around 19 to 20 grams of carbs per slice before adding any filling. Other wheat flour pie crusts can range anywhere starting from 10 grams per slice upwards. And these crusts often contain little, to no dietary fiber.

But nut pie crusts are low-carb, keto, paleo, sugar-free and gluten-free! Made with fresh nuts like pecans and/or walnuts, they taste amazing!

If you are looking for a healthy alternative to graham cracker crust, a walnut pie crust is as good of a substitute as it gets! A toasted walnut flavor is amazing with  cheesecakes or pumpkin pies! Use this walnut crust in any recipe that calls for graham cracker crust – you are going to love it as much as I do!

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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’. But resentment, greed and Britannia’s own bad dealings turn everyone into a suspect when she’s found dead in the parking lot just before the Annual Decadents on Deck! Bake Off competition is about to kick off.

Divabetic’s Mystery podcast cast includes USA Best-Selling Author Tonya Kappes, Patricia Addie-Gentle RN, CDE, MaryAnn Horst-Nicolay MEd, NDRT, Lorraine Brooks, Catherine Schuller, Wendy Radford, Coach The Cure‘s Trisha Artman, Mama Rose Marie, Seveda Williams, and Max ‘Mr. Divabetic’ Szadek. Produced by Leisa Chester-Weir.

Throughout the podcast we will be featuring music from the Broadway Cast Album of ‘Call Me Madam’ courtesy of SONY Music.

Where can you find Customer Service for WordPress

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Patti LaBelle’s Freeform Apple Tart Recipe

Patti LaBelle was diagnosed with type 2 diabetes over 25 years ago and it took awhile for her to get in tune with her condition. She admits she was angry at first but now this self-proclaimed “Divabetic” says she’s not just living with diabetes, she’s living well with diabetes.

She’s  incorporated small changes into her recipes to make them healthier. Enjoy her Free-Form Apple Tart recipe from Eating Well, which uses light sour cream and just a little butter to keep calories in check.

Patti LaBelle’s Freeform Apple Tart 

Ingredients (Partial List) 

  • 1 ⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • 3 tablespoons ice water
  • 2 tablespoons light sour cream

Nutrition Facts Per Serving:190 calories; 11 g total fat; 6 g saturated fat; 25 mg cholesterol; 80 mg sodium. 21 g carbohydrates; 1 g fiber; 3 g sugar; 3 g protein. Serving Size: 1 Slice

CLICK HERE FOR FULL RECIPE 

Patti LaBelle tells Rachael Ray she calls herself a ‘Divabetic’
Don’t Get Down, Get Diva!

Patti LaBelle loves being in the kitchen even after being diagnosed with type 2 diabetes. This might sound strange for people newly diagnosed with type 2 diabetes to hear since many of them have knee jerk reactions to modifying their diets. But Patti LaBelle told People magazine that cooking for herself is why she’s still alive because she controls what she puts in my food and avoids all the things that aren’t good for diabetes. In her latest cookbook, Desserts LaBelle: Soulful Sweets to Sing About, she’s modified some of her signature recipes for fellow “divabetics” using sugar substitutes and cutting down on butter.

Poet Lorraine Brooks shares her thoughts about modifying recipes while sheltering in during the pandemic in her poem, Alone In The Kitchen.

Free Virtual Diva-Style Diabetes Outreach on Thursday, July 16, 2020, 7 – 7:30 PM, EST

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?

We are having a ball at our free virtual events. Stay safe, stay in and join us for some good times connecting with other people living with diabetes.

Join the happy healthcare host, Mr. Divabetic for this free, fun Indoor Scavenger Hunt on Zoom with best-selling Intimacy & Diabetes co-author, Janis Roszler LMFT, RD, LD/N, CDE, FAND on Thursday, July 16, 2020, 7 – 7:30 PM, EST.

Relationships play an important role in our everyday lives. But when diabetes enters the picture, it can complicate even our casual relationships. Janis will answer your questions about how diabetes affects the 8 types of Intimacy: Aesthetic, Spiritual, Intellectual, Social, Emotional, Affection, Physical, and Sexual.

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Black Bean Brownie Recipe

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’s Black Bean Brownie Recipe

Trust us, Chocolate Covered Katie’s black bean brownie recipe is far more tempting than Mr. Divabetic’s kale hot cocoa. And they’re easy to make!

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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!

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Sugar-Free Pink Champagne Cakelets Recipe by The Diabetic Pastry Chef

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 a traditional bakery item.

“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.

She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”

All of The Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!

Sugar-Free Pink Champagne Cakelets Recipe by The Diabetic Pastry Chef 

Ingredients 

3 cups cake flour

1 Tbsp baking powder

1/2 Tsp salt

3 Tbsp cake enhancer, optional

5 large egg whites, room temperature

1 cup pink Champagne, room temperature

2 Tsps pure vanilla extract

2 Tsps vegetable oil

2 cups erythritol sweetener or other preferred sugar-free sweetener equal to 2 cups

2 sticks unsalted butter, room temperature

1-4 drops red food coloring depending on how pink you prefer the cake

Directions 

Preheat oven to 350 degrees F.  

In a medium bowl, sift together the flour, baking powder, salt, and cake enhancer if using. set aside.

In another medium bowl, whisk together by hand the egg whites, Champagne, vanilla and oil until well blended.

In the bowl of an electric mixer, on medium speed beat together the softened butter and erythritol for 3 to 4 minutes until light and creamy. Add the flour mixture and egg mixture alternately, beginning and ending with the flour mixture. Add and stir in the red food coloring.

Divide the mixture into 12 greased and floured cakelet cavities (2- 6 cavity cakelet pans). Bake until the cakes are slightly brown around the edges and cakes just pull away from the pans, about 30 mins. Remove from oven and after 10 minutes invert onto wire racks to cool completely. Once cool, prick the tops of the cakelets with a fork and drizzle a bit of champagne over each cakelet to soak in. I would suggest 1/2 to 1 tsp Champagne per each cakelet. Dust with sugar-free confectioners sugar or decorate as desired.

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight

Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.

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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: 

Call Me PMc

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.

Divabetic’s Annual Mystery Podcast

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

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Why You Should Try A Walnut-Based Pie Crust

Nut-based pie crusts are becoming more popular as people with diet restrictions and health conditions look to substitute sugar and gluten while maintaining the great taste and texture of their favorite desserts.

Walnuts are rich in heart-healthy fats and high in antioxidants. What’s more, regularly eating walnuts may improve brain health and reduce your risk of heart disease and cancer. These nuts are easily incorporated into your diet, as they can be eaten on their own or added to many different foods. 

Have you heard that about 28 grams or three-four tablespoons of walnuts may help reduce risk of developing type 2 diabetes significantly? There’s also plenty of research to support how a handful of dry fruits and nuts can help boost brain power and heart health.

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Low Carb Cheesecake Recipe

Why not try a making a walnut-based pie crust using this thick, velvety low carb cheesecake recipe?

“This Low Carb Cheesecake has all the delicious flavor and creamy texture of traditional cheesecake without the added sugar. Serve it up as a special treat for anyone watching their sugar intake.”

Low Carb Cheesecake Recipe

Gingerbread Men Prefer Blondes

Divabetic presents their 6th Annual Diabetes Mystery Podcast, Gingerbread Men Prefer Blondes, which takes place at the fictitiously decadent world-renowned Gingerbread Men Cookie Baking Competition in New York’s Central Park Zoo. Mr. Divabetic’s culinary misadventures continue in this year’s escapade as he enters the 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 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), Asha Brown, Chef Robert Lewis, Seveda Williams, Catherine Schuller, Wendy Radford, Dave Jones and Lorraine Brooks.

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

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