We’re spotlighting ‘Latinos & Diabetes’ on March’s Diabetes Late Nite podcast with musical inspiration from ‘La Reina de la Salsa’, Celia Cruz on Tuesday, March 13, 2018, 6 PM, EST.
March’s musical inspiration, Celia Cruz did not have diabetes but people of Hispanic and Latino origin are at high risk for developing type 2 diabetes and related cardiometabolic abnormalities. The risk varies considerably among specific ethnic groups and other factors, such as the length of time they have been living in the United States, according to two studies and an accompanying commentary being published in the August issue of Diabetes Care®.
“If there are any bright highlights in the picture,”aid Neil Schneiderman, PhD from The Hispanic Community Health Study/Study of Latinos (HCHS/SOL), “they are that Hispanics/Latinos older than 65 years, who have better access to health care, are more likely to be aware of their diabetes, more likely to be receiving treatment, and have better glycemic control than those people under the age of 65 years.”
Best-Selling Cookbook author Holly Clegg, who will be joining us 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.
“Perky flavors are packed in this eye-catching tenderloin,” says Holly. “Serve sliced to see the stuffing.”
Cuban Stuffed Pork Tenderloin from KITCHEN 101 cookbook
Directions:
2 (1-pound) pork tenderloins
1 teaspoon minced garlic
2 tablespoons Dijon mustard
1/3 cup chopped parsley
1/3 cup shredded part-skim Mozzarella cheese
1/3 cup chopped bread and butter pickles
Pepper to taste
Directions:
- Preheat oven 350°F. Cover baking pan with foil.
- Make a slit down center of each tenderloin, not cutting through (butterfly).
- Spread inside of both tenderloins with garlic and mustard. Stuff with parsley, cheese and pickles. Fold sides together securing with twine or threading toothpicks to hold together. Season tenderloin with pepper. Bake 40-45 minutes or until meat thermometer registers 160°F.
Makes 6 servings
Options: Turn leftovers into Cuban quesadillas or sandwiches. In tortilla, layer, pork (shred if possible), Swiss cheese, pickle slices and mustard and heat in skillet.
Nutritional Information: Calories: 232 kcal, Calories from Fat: 33%, Fat 8g, Saturated Fat: 3g, Cholesterol: 104mg, Sodium: 264mg, Carbohydrates: 3g, Dietary Fiber: 0g, Total Sugars: 2g, Protein: 34g, Dietary Exchanges: 4 1/2 lean meat
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’
