What Are You Putting On Your Plate To Replace What You’re Taking Off Of It

Changing our diet or mindset can feel like a daunting task, especially when it seems like others are breezing through the process. For our upcoming fee Divabetic outreach on Saturday, November 8, 2025, in Philadelphia, let’s engage in an activity that fosters open discussion and support.

In the comments, think about something you’re considering taking off your plate—maybe a beloved snack, emotion, habit or an indulgence. Then, share something you’d like to replace it with, perhaps a healthier alternative, attitude, or activity that excites you. This exchange can inspire and motivate us all on our journey toward better health.

For example, a friend of mine faced the challenging decision to eliminate gluten from his diet due to celiac disease. While the availability of gluten-free options has grown, it still requires significant adjustment, especially for someone who enjoys Italian cuisine. It’s certainly possible to embrace this change, but it’s important to recognize the difficulties that come with it.

I often recall the valuable insight from a Registered Dietitian who emphasized, “I focus on telling people what to put on their plate, not what to take off.” This perspective encourages us to view dietary changes as opportunities rather than restrictions.

Are you feeling a bit overwhelmed by managing your diabetes? It’s completely understandable. Instead of focusing on what you can’t eat, why not shift your attention to the delicious options you can include on your plate?

One effective approach is the Plate Method, which can make mealtime both satisfying and manageable! Start by filling half of your plate with colorful non-starchy vegetables like asparagus, cauliflower, cabbage, and Brussels sprouts—these are not only nutritious but also add a lot of flavor.

Next, dedicate a quarter of your plate to lean proteins such as fish, chicken, beef, or soy foods. Lastly, don’t forget the carbs! The remaining quarter should be filled with wholesome carbohydrates like beans, whole grains, or pasta.

Puting The Plate Method into practice sounds simple, but it can be a bit tricky in practice. So, take your time and make gradual changes to your meals. You might find that tweaking your plate is a great way to enjoy your food while taking care of your health!

Let’s support each other by sharing our thoughts and experiences. Your participation can provide the encouragement we all need to make lasting changes together!

Looking forward to hearing from everyone!

White Beans For Dessert?

Beans are considered to be a diabetes super food. The American Diabetes Association advises people with diabetes to add dried beans or no-sodium canned beans to several meals each week. They are low on the glycemic index and can help manage blood sugar levels better than many other starchy foods.

Of course, white bean are versatile, easy, delicious, and nutritious but what about to a dessert?

I’m sure some of you are thinking,  “Really? Beans for dessert? How can that work?”

Yes! Actually adding beans to dessert recipes can be a dynamite culinary creation.

“When the beans are pureed and mixed with other ingredients they form together to create a good binding agent for your batter, ” says Randall Beans on his website. “This allows you to cut out flour completely from most recipes. It seems like a strange concept, baking without flour. However, once you find a replacement for the binding you soon learn how replaceable and expendable flour really is.”

Check out Randall Beans’ Guilt-Free Chunk Cookie Dough Recipe with White Beans 

https://www.instagram.com/p/BrxaUBfnO7L/?utm_source=ig_web_copy_link

Melanie Underwood, author and chef instructor at the Institute for Culinary Education (ICE) in New York City has also created a unique cheesecake recipe that just might tempt you to reimagine white beans in a whole new way.

White Bean and Herb Olive Oil Cheesecake Recipe By Melanie Underwood

Ingredients
1 can (15 ounces, or 420 g) white beans
2 cloves garlic, crushed
1/4 cup (60 g) tahini
1/4 cup (60 ml) lemon juice
2 tablespoons (30 ml) water
1/2 tablespoon kosher salt
1/2 teaspoon ground black pepper

FULL RECIPE

Making Artisan Cheesecake Book

Making Artisan Cheesecake presents the classic and well-loved cheesecake in a new, adventurous, and modern way, and answers any questions about it that home cooks and bakers- foodies who love delicious classic desserts- might ask.

In addition to sharing many variations, author Melanie Underwood teaches all the techniques behind building a range of different styles, and encourages readers to develop their own unique recipes.

She also covers options for crusts, cheeses, and batters; baking techniques; how to keep the top from cracking; and the differences among various styles, including New York, Philadelphia, Chicago, Italian, Brazilian, and Japanese.

BUY BOOK