Tag: healthy recipes

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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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Does Smoked Salmon carry the Same Dangers as other Processed Meats?

Cheryl Farley, Food as Medicine nutritionist shares answers to your nutrition questions on May’s Diabetes Late Nite podcast. LISTEN HERE. 

During the podcast we asked her:

“Does smoked salmon carry the same dangers (and risks for cancer) as other processed meats?” 

Here is Cheryl Farley’s answer: The latest research coming from some of the leading experts in Food as Medicine indicate that processed meats especially are highly carcinogenic! Smoked salmon really has its own set of issues. Salmon is very high in fat content and although it is high in Omega 3 fatty acids to me the bad outweighs the good. As mentioned on May’s Diabetes Late Nite interview the real culprit behind insulin resistance for people living with Type 2 diabetes and pre-diabetes is fat. Also, salmon is very high in sodium content. Another consequence of eating fish or any meat for that matter can be explained in the book The China Study by Dr. T. Colin Campbell, a landmark study on the relation between animal protein and cancer.  If you choose to eat smoked salmon, I would make certain that it is organic, non-GMO and not farm raised. This has become another popular method to supply the ever-growing demand for fish is to raise them on farms, but it is a known fact that the environment is not clean.  What we put into our mouths daily is either nourishing and feeding our cells and supplying vital nutrients to our body, or it is setting us up for sickness and eventually disease. Truly “Health is Wealth”.  

Cheryl encourages people to eat “as close to the tree as possible” (a whole food plant-based diet). Why not try something that will feed and nourish your body? What have you got to lose, except your type 2 diabetes? 🙂  

Mock Salmon Spread Recipe by Cheryl Farley  

Ingredients:

2 cup raw almonds

3/4 cup raw carrot pieces

1/2 cup water

2 tablespoons lemon juice

1 tablespoon of sesame tahini

1 1/2 celery stalk cut into pieces4 green onions 

1 teaspoon celery salt

1 teaspoon sea salt or pink salt1 teaspoon paprika

1-2 tablespoons liquid hickory smoke

2 tablespoons dried chives 

Directions 

1. Place almonds, carrots, water, lemon juice, sesame tahini, celery, and onions into a food processor and blend until it is a smooth puree.  

2. Add remaining ingredients, except for dried chives and blend briefly. Add dried chives and blend for a few seconds. Refrigerate until ready to serve.

Great on crackers, whole grain bagels or as a dip for veggies. 

Cheryl Farley was born in Baltimore, Maryland and moved at the age of 11 to California where her father managed health clubs for Jack Lalanne who was widely recognized for publicly preaching the health benefits of regular exercise and a good diet. Growing up in and around the health club environment and meeting Jack Lalanne as a young girl left an indelible impression on Cheryl’s about the importance of exercise to live a long, healthy life. By her late teens Cheryl was working in fitness facilities in California.  Cheryl married her husband Dennis in 1986. Dennis gave up a career working for John’s Hopkins to focus on the mission of teaching people about how effective a healthy diet and a change of lifestyle can be in restoring health.  Cheryl and Dennis together developed a deeper understanding of the dietary component to our health, the importance of good nutrition and how what we eat impacts not only our health, but our lives overall. They returned back to their home state of Maryland in 1986, and Cheryl became a passionate advocate for wellness, spreading the word of good nutrition wherever she could. Cheryl and Dennis started offering cooking classes in their local community knowing the importance of influencing people on how to prepare foods healthily and how food choices can change the lives of people who are sick.   While in Maryland, Cheryl met Dr. Richard Hanson who owned a wellness center in Maine. At this time, they made the decision to leave their jobs in Maryland and work at this wellness center in Poland Maine. Dennis became the administrator and Cheryl the cook, also helping with the exercise programs.  During the two years they were there, they were introduced to the Weimar Institute, a wellness center located on the west coast. Weimar is known for having a powerful impact on changing people’s lives.

Cheryl and Dennis were invited to participate in a reversing diabetes program in 1997. Cheryl gave the cooking class, which was an educational component to the 3-day seminar. The physicians involved with Weimar understood that food is vital in the restoration of health. Cheryl saw patient’s blood sugar drop within 48 hours.  From their experience with Weimar, Cheryl and Dennis were invited to participate in additional reversing diabetes seminars over an 8-year period in Upstate New York, Maryland, North Carolina and Georgia. Participants saw their blood sugar drop and when they returned home and applied what they had learned; they experienced miraculous changes in their lives. Cheryl bonded with many of these people and she would get phone calls and emails from the participants following each seminar saying; “I’m off high blood pressure medications,” “I’m off my heart medications,” “No more Glucophage.” Some patients lost up to 30 pounds.  Cheryl came to appreciate that most of us do not realize just what a treasure our health truly is until we don’t have it. Our lifestyle and diet catch up to us eventually.  We are all such creatures of habit from the environment we are raised in.  The foods we eat, the lifestyle we live, is generational. When people eat the foods Cheryl suggests, they realize not only how good they are, but also that they are delicious and nutritious.  In addition to addressing diabetes, a similar healthy lifestyle, with a healthy, balanced diet can equally address other diseases such as hypertension, asthma and chronic heart disease. Cheryl plans to expand her programs to address these areas also.  

From years of working at reversing type 2 diabetes seminars, Cheryl has realized that this information is so powerful and that this is such an important and relevant message; especially today where there is an epidemic of diabetes and obesity, she feels a moral obligation to get this information out to people. We all have choices to make in everything we do. We do not realize how powerful the decisions we make about our lifestyle are going to impact our overall health. Cheryl strives to get this message out to everyone who needs to know, recognizing it is vitally important not only in this country, but also worldwide.    www.cherylfarley.com  Recommended reading – The China Study by Dr. T Colin Campbell and Reversing Diabetes by Dr. Neal Barnard  

We’re talking about secret and hush hush topics in diabetes wellness such as intimacy issues, fears and food issues on Diabetes Late Nite with musical inspiration from H.E.R. courtesy of SONY Music. H.E.R. chooses to keep her identity a secret but that’s proving harder to do after winning Best New Artist and Best R&B Song Grammy Awards this past year. Guests include Janis Roszler LMFT, RD, LD/N, CDE, FAND, Cheryl Farley “Food as Medicine” Nutritionist, Dr. Dugan Maddux and the Charlie’s Angels of Outreach. Throughout the podcast we will be playing music from H.E.R.’s I Used To Know Her: The Prelude album courtesy of SONY Music. Diabetes Late Nite is a fast-paced, full-filled hour of diabetes education and wellness advice that encourages listeners to “laugh a little, learn a lot’.   

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The Happy Diabetic’s Healthy Burger Topping Recipes

Walk into any Memorial Day cookout, and you’re likely to find burgers on the grill—few foods are as synonymous with grilling in the US. 

From Italian-spiced Bruschetta toppings to South of the Border Salsa fixings, Chef Robert Lewis aka ‘The Happy Diabetic’ shares his favorite burger topping recipes for every taste this Memorial Day

“Ground chuck is my go-to. And it best has some fat!” says Dr. Chef Robert Lewis. “Ground chuck without fat means dry burgers. Let’s not go there. I tend to buy 80/20 ground chuck. 80% lean meant. 20% fat. Next, let’s add some flavor. Keep it simple, remember it’s all about turning ordinary ingredients into something extraordinary”

Chef Robert’s The Burger of LOVE Recipe

Ingredients (2 pounds of ground chuck):

1 Tablespoon garlic powder

1/4 tsp salt and pepper

1/2 TBS onion powder

1 tablespoon Worcestershire sauce.

1 Tablespoon of French style mustard

1 raw egg to bind.

Directions: Mix all ingredients in a bowl. DO NOT OVER MIX all the ingredient.  Divide the mixture into 8 balls. Then flatten it into a patty by compressing it with your hands. Make sure the patties are even this will help the meat to cook evenly cook evenly.

SERVING SIZE: This recipe creates about 8 patties. If you need less adjust recipe as needed!

The Happy Diabetic’s Temperature Guide: It’s easy to overcook burgers. I like to pull the burgers off the grill at around  155°F  the carryover cooking will them past the 160°F we are aiming for.  To take the guesswork out of cooking, I use a Thermometer ($10 .00)

California Dreaming Burger Toppings Recipe

 2 thin slices avocado 

 2 T Fruit salsa 

 2 T shredded Monterey Jack cheese

Fruit salsa Ingredients:

1 Cup Tomato (small diced)

¼ Cup Cilantro (chopped)

1 Cup red Onion (small diced)

2 Teaspoons Lime Juice

1 cup diced kiwi, pineapple, strawberries mango

Caprese of LOVE Burger Toppings Recipe

1 ounce fresh buffalo mozzarella 

1 t drizzle extra-virgin olive oil

2 slices of Roma tomato

2 basil leaf

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Southern Hospitably Burger Toppings Recipe

1 large cooked over easy egg 

1 T fresh salsa 

1/4 cup green leaf lettuce 

1 T queso fresco

Fresh Salsa Burger Toppings Recipe

1 cup fresh tomatoes, diced

½ cup corn kernels, fresh (or frozen)

½ cup onion, diced

2 cloves garlic, minced

2 T fresh squeezed lime juice

2 T fresh cilantro, finely chopped

Salt (to taste)

Not Too Much Sun Burger Toppings Recipe

2 T chopped sun-dried tomatoes 

1/4 cup fresh spinach 

1 ounce goat cheese

Tomato Pesto Lovers Burger Toppings Recipe

1 t of pesto 

2 Roma tomato slices 

1 T crumbled feta

5-6 leafs of fresh spinach

Bruschetta Burger Toppings Recipe

1 T olive oil

1 clove garlic chopped

1 pint grape tomatoes sliced in half or 1 medium tomato, diced

1/4 cup onion diced

6-8 large basil leaves chopped

1T Balsamic Vinegar

salt (to taste)

Directions

Stir together olive oil, chopped garlic, tomatoes, onion, and basil leaves. Add salt and top the burger.

Chef Robert Lewis aka ‘The Happy Diabetic’

Chef  Robert Lewis aka ‘The Happy Diabetic’ has made it his mission to not only to be an ambassador of positivity for himself and his family (which includes 3 children and 6 grandchildren) but to also create amazing things in the kitchen for people of all walks of life to enjoy.

In a recent profile on the Everyday Diabetes website, Chef Robert Lewis admitted that he wasn’t going to let his diagnosis with Type 2 Diabetes get him down.

“When I started this personal journey as a type 2 in 1998, I determined right then and there that diabetes was not going to change my positive outlook on life! I have always looked for ways to bring joy to others,” says Chef Robert Lewis. “ As The Happy Diabetic, I work to bring hope as well as happy, healthy lifestyle strategies to people living with diabetes! Putting a positive spin on things will always help us get through the tough times together!”

Now The Happy Diabetic’s a man on a mission! When he’s not working as a director of training for 60 restaurants in the Midwest, he’s  traveling around the country as a keynote speaker for Taking Control of Your Diabetes and/or hosting his own podcast, ‘The Happy Diabetic Kitchen Podcast’!

Mr. Divabetic hosts the new hilarious culinary podcast, Serve, Taste or Trash! Game. A delicious combination of crazy food challenges and fresh perspectives on the latest food trends.

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! 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.

This program aims to encourage kids of all ages to become more open-minded eaters.

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Holly Clegg’s Easy Chicken and Dumplings Recipe

All we can think about lately are dumplings as we gear up for February’s Diabetes Late Nite podcast featuring music from  Dumplin’ (Original Motion Picture Soundtrack) by Dolly Parton courtesy of SONY Music on Tuesday, February 12, 2019.  

The film, Dumplin’ is based on the book of the same name by Julie Murphy. It tells the story of Willowdean “Dumplin'” Dickson (actress Danielle Macdonald), the plus-sized teenage daughter of former beauty queen Rosie Dickson (actress Jennifer Aniston), who signs up for her mom’s teenage pageant as a protest.

“Netflix’s Dumpin’ film has an emotionally impactful message of self-acceptance, wrapped in a charming coming-of-age story and steeped in Dolly Parton music,” says ScreenRant. 

I reached out to my friend, Best-Selling Cookbook Author Holly Clegg for a healthy dumpling recipe.

“This ultimate comfort food and soothing soup is made with rotisserie chicken and chicken and drop dumplings and is ready in no time at all!,” says Holly Clegg.  

Easy Chicken and Dumplings from Holly Clegg’s KITCHEN 101 cookbook

Ingredients 

1 onion, chopped

1 cup baby carrots

1/2 teaspoon minced garlic

3 tablespoons all-purpose flour

6 cups fat-free low sodium chicken broth, divided

1/2 teaspoon dried thyme leaves

2 cups chopped skinless rotisserie chicken breast

2 cups biscuit baking mix

2/3 cup skim milk

Salt and pepper to taste

Directions: 

1. In large nonstick pot coated with nonstick cooking spray, sauté onion, carrots, and garlic over medium heat until tender.

2. In small cup, stir flour and 1/3 cup chicken broth, mixing until smooth. Gradually add flour mixture and remaining broth to pot; bring to boil. Add thyme and chicken.

3. In bowl, stir together biscuit baking mix and milk. Drop the mixture by spoonfuls into boiling broth.

4. Return to boil, reduce heat, and cook, covered, carefully stirring occasionally, 15-20 minutes or until dumplings are done. Season to taste. If soup is too thick, add more chicken broth.

Makes 8 (1-cup) servings

Nutritional information per serving: Calories 212, Calories from Fat 22%, Fat 5g, Saturated Fat 1g, Cholesterol 32mg, Sodium 563mg, Carbohydrates 26g, Dietary Fiber 2g, Total Sugars 4g, Protein 15g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 lean meat

Terrific Tip: A short-cut for dumplings: cut flaky biscuits into fourths and drop into boiling broth or you can even use flour tortillas cut into fourths. You can slice carrots — but I find baby carrots a time-saver.

With over 1.5 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim &TERRIFIC®, Kitchen 101 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. 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 to February’s Diabetes Late NIte podcast with musical inspiration from Dolly Parton on Tuesday, February 12, 2019, 6 PM, EST. We’re talking about ‘SELF ACCEPTANCE & DIABETES’ with Poet Lorraine Brooks, Dr.Beverly S. Adler PhD, CDE, Patricia Addie-Gentle RN, CDE, Catherine Schuller AICI, CIP,  Lisa R Young, PhD, RDN and more.  TUNE IN

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Divabetic’s ‘Wrapped In Red’ Holiday Gift Guide with Chef Jonathan Bardzik

Kelly Clarkson‘s fabulous holiday album, Wrapped In Red, is the inspiration behind this year’s annual Divabetic Gift Guide. We asked our contributors to share their favorite ‘red’ gift suggestions for people living with diabetes on the Divabetic blog and Diabetes Late Nite podcast.

Our friend, Storyteller, Cook and  Author Jonathan Bardzik surely knows a thing or two about the importance of cooking with fresh ingredients! He’s one of the hottest chefs in the Washington D.C. area, as his ‘farm to table’  cuisine has lit up farmers markets, including Mosaic Central Farm Markets, and even on the shelves at local bookstore.  

Jonathan shares his favorite kitchen appliance and cold weather recipe that’s sure to warm the heart of that special someone on your list who is living with diabetes and enjoys cooking! 

https://www.zwilling.com/us/staub-cast-iron-5.5-qt-round-cocotte-grenadine/1102687.html?cgid=our-brands_staub_cast-iron_coccottes-dutch-ovens#prefn1=color&prefn2=size&prefv1=Red&prefv2=5+to+6-qt&start=1

“My favorite kitchen appliance that makes a great holiday gift is a cast iron Staub Cocotte Dutch oven. I couldn’t get through the winter without it,” says Jonathan.  “Whether you’re braising a whole chicken, making a pot roast or stock for a soup it’s versatile and goes easily from stove top, to oven to the table. Grenadine – a dark red – is my favorite color. Diabetic friendly pot roast tip – I use lots of mushrooms and turnips. Turnips are like potatoes with more flavor and the richness of the beef balances any bitterness.”

“Chili powder is a “go to” in my kitchen for flavor.,” says Jonathan. “There are so many to choose from spicy cayenne to raisiny Ancho, sweet Guajillo, the sun dried flavor of Aleppo or the smoky flavor of Urfa pepper. So often when changing our diets we miss flavor and replace rich or sugary ingredients with salt. Before you reach for extra salt, try a chile powder to beef up the flavor of your dish.” (Note: chili powder is a blend of chiles, cumin, garlic powder and often salt. You’re just looking for dried, ground chiles here.)

Panang Curry Coconut Cream Of Tomato Soup
Photo credit: Matt Hocking

Panang Curry Coconut Cream Of Tomato Soup

“This soup recipe is a little sweet, a little spicy and ready in 15-20 minutes, and serves 4-6 guests,” says Jonathan. “What more could you want for a quick, delicious, cold weather soup?”

Ingredients:

1 tbs peanut or vegetable oil

2 tbs Panang or red Thai curry paste*

1/2 can coconut milk (about 7oz)

2 28 oz cans of San Marzano tomatoes

4 whole sprigs plus 1/4 cup chopped fresh cilantro

Rice wine vinegar

*You can find Panang curry paste at Asian markets or order it online. Red curry paste is usually part of the Asian food section in the international aisle at your grocery store.

Directions:

Warm oil in 3-4 qt saucepan over med heat. Add curry paste and cook about 1 min until fragrant. Add coconut milk and cook 2-3 min. Add tomatoes and cilantro sprigs. Simmer and reduce to desired consistency.

Purée soup in a food mill or with a blender or immersion blender. Season soup to taste with a splash of vinegar, salt and pepper.

Serve with chopped cilantro.

http://jonathanbardzik.com/

Jonathan Bardzik is the author of three incredible cookbooks: ‘Simple Summer’, ‘Seasons to Taste’, and ‘Fresh and Magical Vinaigrettes‘, all of which are chock full of delicious recipes that you can make for your own friends, family or that special someone all year round.

Enjoy December’s Diabetes Late Nite podcast featuring holiday music from Kelly Clarkson’s iconic ‘Wrapped In Red’ album courtesy of SONY Music. Guests include Poet Lorraine Brooks, Kathy Gold  RN, MSN, CDE, FAADE, Glucose Delivery Necklace Co-Creator Kris Maynard, Dr. Sara (Mandy) Reece, PharmD, CDE, BC=ADM, BCACP, FAADE, Maria Sakowitz, MS, RDN, LDN, CLT, and the Charlie’s Angels of Outreach. LISTEN NOW

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Happy Diabetic’s Turkey Joe’s Fast Recipe

Chef Robert “The Happy Diabetic” Lewis, who is living with type 2 diabetes, has made it his  goal is to live happy and healthy and to create recipes that celebrate great-tasting food that both diabetics and non-diabetics can enjoy. His cookbooks are filled with tips, tidbits and humorous anecdotes that he hopes will make cooking fun! Below is one of our favorites:

Happy Diabetic’s Turkey Joe’s Fast Recipe

“Happy and Healthy sloppy style joes made with simple ingredients and ground turkey. Can you feel the love?”, says Chef Robert Lewis. 

What’s In It?

2 pounds ground turkey

2 cups tomato sauce (low sodium)

1 can tomato paste

1 Tablespoons garlic powder

¼ teaspoon Mrs. Dash Table Blend Salt

¼ Tablespoons chili powder

2.5 Tablespoons honey or maple syrup

1 16 oz can diced tomatoes, drained (optional I like to reserve the juice incase I want or need to thin down the sauce)

Let’s Put It Together:

In a large sauce pan, brown ground turkey over medium heat until completely cooked.

Stir in all ingredients. Once mixed, heat on low for an additional 10-15 minutes.

The NUTRITION Facts (approximate): Serving Size 4 oz, Calories 220, Total Fat 8 g, Sodium 178.7 mg, Total Carbohydrates 14.5 g, Protein 22.1 g

In a recent profile on the Everyday Diabetes website, Chef Robert Lewis admitted that he feared the worst for his own love of great food following his diagnosis with Type 2 Diabetes in 1998.

“I suspected that my days of good eating were over,” Lewis writes on his blog. “Yet, as I worked through my ups and downs, I came to realize that the selection of foods I could and should eat was vast and included many of my favorites. This motivated me to attempt to create delicious, diabetic-friendly dishes that were also easy to prepare.

Today he’s a man on the go! is a man on the go. When he’s not working as a director of training for 60 restaurants in the Midwest, he’s  traveling around the country as a keynote speaker for Taking Control of Your Diabetes and/or hosting his own podcast, ‘The Happy Diabetic Kitchen Podcast’! Read more about Chef Robert Lewis aka ‘The Happy Diabetic’ in Diabetes Health Monitor magazine.

Chef Robert “The Happy Diabetic” Lewis stars in Divabetic’s 5th Annual Diabetes Mystery podcast, “Swan Wake”  starring Best-Selling Author Tonya Kappes, We Are Diabetes organization founder Asha Brown, Seveda Williams, Catherine Schuller AICI, CIP, Patricia Addie-Gentle RN, CDE, Mary Ann Nicolay MEd, DTR, Mama Rose Marie, Chef Robert Lewis aka ‘The Happy Diabetic’ and Poet Lorraine Brooks. Throughout the podcast we will be featuring music from Leonard Berstein’s recording of ‘Tchaikovsky: Swan Lake, Op. 20’ in celebration of the centennial of America’s greatest classical composer and conductor courtesy of SONY Music. Available for free on demand LISTEN NOW

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Taverns – The Midwest SLOPPY JOES Recipe from Happy Diabetic Style…of love

One of our Divabetic community members, Deb L.., who is living with type 2 diabetes,  recently contacted us through Facebook to ask for a healthy Sloppy Joes recipe. Our good friend and colleague, Chef Robert Lewis aka ‘The Happy Diabetic’ offered this delicious recipe. Enjoy!

‘Taverns  – The Midwest SLOPPY JOES Recipe from Happy Diabetic Style…of love’

“Sometimes when you just want to prepare a classic with a healthier twist.  Ok Let’s get cooking!,” says Chef Robert Lewis 

What’s In It?

1 ½  lbs lean ground beef or Turkey

1 t Mrs. Dash Table Blend Salt

1 carrot, finely minced

½ celery stalk

1 medium onion, finely minced

3 cloves garlic, minced or 1 T jarred garlic in olive oil

1/4 cup green bell pepper, minced

1 t balsamic vinegar

1 t Worcestershire sauce

1-2 t yellow mustard

2 cups tomato sauce (low sodium)

1 can tomato paste

2 T honey

Let’s Put It Together:

Mince all the vegetables using a food processor or your knife skills

In a large sauté pan heat over medium heat.

Add the meat to the pan and break it up as it cooks.

Season with steak seasoning or season salt and cook the meat until it browns up.

Add celery, carrots, onion, garlic, peppers to the skillet.

Reduce heat to medium and add vinegar and Worcestershire sauce and mustard, cook 10 more minutes.

Add tomato sauce and paste and honey the to sauté pan, stir it up well.

Cover and reduce heat to simmer and cook an additional 5 minutes.

TIP- if the mixture is to thick add a little water or beef stock to thin it out.

Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Yield: 8 servings, Serving Size: 1/2 cup 

The NUTRITION facts(approximate): Calories: 121.8 calories, Total Fat: 3.7, Sodium: 300mg, Carbohydrates: 9.9g, Fiber: 2.1g, Sugar: 5g, Protein: 13.7g

In a recent profile on the Everyday Diabetes website, Chef Robert Lewis admitted that he feared the worst for his own love of great food following his diagnosis with Type 2 Diabetes in 1998.

“I suspected that my days of good eating were over,” Lewis writes on his blog. “Yet, as I worked through my ups and downs, I came to realize that the selection of foods I could and should eat was vast and included many of my favorites. This motivated me to attempt to create delicious, diabetic-friendly dishes that were also easy to prepare.

Today he’s a man on the go! is a man on the go. When he’s not working as a director of training for 60 restaurants in the Midwest, he’s  traveling around the country as a keynote speaker for Taking Control of Your Diabetes and/or hosting his own podcast, ‘The Happy Diabetic Kitchen Podcast’! Read more about Chef Robert Lewis aka ‘The Happy Diabetic’ in Diabetes Health Monitor magazine.

Chef Robert Lewis aka ‘The Happy Diabetic’ stars in Divabetic’s 5th Annual Diabetes Mystery podcast, “Swan Wake” available for free on demand LISTEN NOW

Mr. Divabetic hosts the new hilarious culinary podcast, Serve, Taste or Trash! Game. A delicious combination of crazy food challenges and fresh perspectives on the latest food trends. 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.

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Sloppy Joes, Added Sugars & Healthy Eating Advice with Jill Weisenberger

One of our Divabetic community members, Deb L.., who is living with type 2 diabetes,  recently contacted us through Facebook with questions about added sugars. We contacted our good friend, a past Diabetes Late Nite podcast guest, Registered Dietitian Nutritionist, Certified Diabetes Educator and Best-Selling Author Jill Weisenberger MS, RDN, CDE, FAND for answers  and advice regarding Deb’s questions.

Q: Is the amount of sugar in packaged products and recipes increasing?

Jill Weisenberger (JW): I’m not aware that this is true. In fact, I think there’s been a big push in the last few years to reduce the amount of added sugar is packaged goods. And manufacturers are responding. My own observation is that manufacturers provide a variety of options for different consumer likes and dislikes, so some products are created simply for taste and others are developed health goals in mind as well as taste.

One new thing that’s confusing is that some food labels show the amount of added sugar and some show the amount of total sugar. That’s because not all manufacturers have yet adopted the newest guidelines to include a line to show how much sugar has been added to a product. I never worry about the amount of sugar naturally in foods like fruits, vegetables, milk and yogurt. It’s the added sugars that I pass close attention to.

Often people with diabetes focus too much on sugar when the total amount of carbohydrate is really what’s important. It’s not only the sugar portion that affects blood sugar. For example, a cup of milk has 12 grams of carbohydrate, and all 12 are sugar (lactose). A cup of brown rice has 1 gram of sugar, but 45 grams of carbohydrate. In this case, the cup of brown rice with a mere 1 gram of sugar will raise blood sugar levels far more than a cup of milk with 12 grams of sugar.

Q: I like to read recipes and I’m horrified by the amount of sugar in them. I’ve looked in vain for a Sloppy Joe recipe that isn’t sweet. All of the ones I’ve read and I’ve read plenty call for (too sweet) ketchup plus additional brown sugar. Even dessert recipes seem to be increasing the amounts of sugar in them.

Jill Weisenberger (JW): The good news when you’re preparing your own recipes is that you can tweak them to meet your needs. Often you can reduce sugar by 1/4 to 1/2. In some recipes, you can omit it or swap it for a non-nutritiive sweetener of choice. However, if you’re baking, you’re going to get very white cookies or cakes without having at least a little sugar. It’s needed for the browning.

Q: Can you provide a Sloppy Joe recipe and/or a low sugar alternative?

Jill Weisenberger (JW): You can point out that while lentils are a source of carbohydrate, they – like other legumes – are full of the type fiber that’s good for blood sugar control. While there is a tablespoon of brown sugar in the recipe, that amounts to about 1 gram of added sugar per sandwich. If she is concerned aobut the total amount of carbohydrate (40 g, but 7 are fiber), she can remove the top bun to save 60 calories and about 12 grams of carbohydrate.

Lentil Sloppy Joes Recipe: A Healthy, Delicious take on an Old Favorite

Jill Weisenberger (JW): I usually eat this open faced to save about 60 calories. And for my friends and clients with diabetes, leaving half the bun trims 15 grams of carbohydrate. If the length of this ingredients list gives you pause, take the very, very easy route. Simply mix prepared lentils with a can of your favorite sloppy joe sauce. It won’t be the same, but it will allow you to try out this concept.

Ingredients

1 tablespoon canola or olive oil

1 large yellow onion, chopped (about 2 cups)

1 large carrot, chopped (about ⅓ cup)

1 orange bell pepper, chopped (about 1 cup)

2 garlic cloves, chopped or crushed

1 teaspoon cumin

1 teaspoon chili powder

2 tablespoon tomato paste

3 cups vegetable broth

24.5-ounce box of strained tomatoes (or 24-ounces canned tomato sauce)

1 tablespoon sriracha sauce

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1 cup green lentils, rinsed and sorted

12 small whole-grain rolls, toasted (look for rolls about 120 calories)

Instructions

In a large pot or Dutch oven, heat the oil over medium heat. Sauté the onions, carrots and bell pepper until softened, about 5 minutes.

Add the garlic, cumin, chili powder and tomato paste. Mix well.

Add the vegetable broth, strained tomatoes or tomato sauce, sriracha sauce, Dijon mustard and brown sugar. Mix well. Add the lentils.

Increase the heat to a boil. With the lid ajar, reduce the heat and simmer until the lentils are tender, about 45 minutes. Stir occasionally to prevent sticking.

Serve in a toasted bun.

Notes

I use a lot of tomato paste in my recipes because I really like the full-bodied, meaty flavor it provides. Look for it in a tube, so it lasts a long time in your refrigerator after opening. Feel free to substitute any other color bell pepper for the orange or red pepper specified.

Nutrition Information

Serving size: rounded ½ cup, 1 roll Calories: 235 Fat: 3g Saturated fat: <1g Trans fat: 0g Carbohydrates: 40g Sodium: 470mg Fiber: 7g Protein: 11g Cholesterol: 0mg

Jill Weisenberger’s comprehensive guide, ‘Prediabetes: A Complete Guide’ will lead you through dozens of concrete steps you can take to reduce the risk of developing type 2 diabetes and other lifestyle-related chronic diseases. Taking an individualized approach to your lifestyle “reset,” this book will allow you to choose your own path to wellness, help you gain a greater sense of wellbeing, boost your confidence in your abilities to maintain a healthful lifestyle, and potentially even help you reverse prediabetes and avoid type 2 diabetes and other chronic illnesses. You’ll be feeling better than you have in years! Inside, you will learn to:

Identify your risks for developing type 2 diabetes

Set personalized and meaningful behavioral goals

Identify and build on your motivation for a lifestyle reset

Create positive new habits

Change eating habits for weight loss and greater insulin sensitivity

Choose wholesome foods in the supermarket and when away from home

Tweak your favorite recipes

Reduce sedentary time

Start or improve upon an exercise plan

Reduce emotional eating

Organize and track your progress with tools included in the book

Much more

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND is a great resource for all things nutrition, food and diabetes. Whether she’s speaking, writing, chatting on social media, appearing on TV or working with individuals, her candid and energetic approach appeals to busy people, and her sound nutrition and fitness advice gets results. In fact, her appreciation for science and ability to translate science into actionable information earned her a place in US News & World Report’s 10 Dietitian’s You Need to Follow on Social Media.

LISTEN NOW: Divabetic’s 8th Year Anniversary podcast featuring music by Patti Austin. We’re talking about healthy strategies to help you deal with the FOOD POLICE with guests: Poet Lorraine Brooks, Jill Weisenberger MS, RDN, CDE, CHWC, FAND, Chris Pickering co-founder of ‘The Betes Bros, Patricia Addie-Gentle RN, CDE, and Mama Rose Marie.

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Parsley Deviled Eggs by Verna ‘Lady V’ Henry 

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 Nite featuring 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.

 

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Ropa Vieja Slow Cooker Recipe by Holly Clegg

Best-Selling Cookbook author Holly Clegg  guests 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.

Holly says, “Easy to toss into a crock pot for a wonderfully flavored Cuban beef stew-style recipe.  Serve over rice or with tortillas.” She adds, “If using a cooker larger than what’s called for increase everything proportionately, making sure the cooker is at least half to no more than two-thirds full.

Ropa Vieja Slow Cooker Recipe from Alimentándose bien durante el cáncer: Recetas fáciles y recomendaciones durante y después del tratamiento.    

Ingredients

2 pounds flank steak, trimmed of fat

1 cup fat-free beef broth

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 green bell pepper, cored and sliced into strips

1 onion, sliced into strips

1 tablespoon minced garlic

1 teaspoon cumin

1 tablespoon vinegar

Directions

1.  In 3 1/2-6-quart slow cooker, insert plastic liner if desired.  Place flank steak in slow cooker.  Add remaining ingredients.  Cover, and cook on LOW 8-10 hours or on high 4 hours or until meat is very tender.

2.  When meat is very tender, remove from slow cooker and shred meat with fork. Serve in sauce.

Makes 8 servings

Nutritional information per serving: Calories 197 kcal, Calories from fat 42%, Fat 9 g, Saturated Fat 4 g, Cholesterol 48 mg, Sodium 378 mg, Carbohydrates 7 g, Dietary Fiber 1 g, Total Sugars 5 g, Protein 21 g, Dietary Exchanges: 1 vegetable, 3 lean meat

Nutrition Nugget: Make this even easier by cutting up vegetables the night before so are ready to go in morning. Cut slow-cooking vegetables, such as carrots, into small pieces. Cut quick-cooking vegetables, such as sweet peppers into bigger pieces. Can serve over couscous, polenta, or rice, if desired.

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’

LISTEN NOW: March’s Diabetes Late Nite podcast inspired by Celia Cruz. 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.

 

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