Lily Pond Using Single-Use Plastics

I’m temporarily obsessed with creating a lily pond made from single-use plastics for my upcoming Princess Frogs Halloween display on West 69th Street (between Columbus and Central Park West).

I used an assortment of single-use plastics, including Sprite and Seltzer water bottles, yogurt containers, coffee cans, Chinese takeout lids, bubble wrap, and thin packing foam.

Single-use plastics are goods made primarily from fossil fuel–based chemicals (petrochemicals) and are meant to be disposed of immediately after use. Plastic pollution is very real, and single-use plastics are small but have a significant impact.

According to EarthDay.Org, Americans purchase about 50 billion water bottles annually, averaging about 13 bottles per person in the U.S.! That means using a reusable water bottle could save an average of 156 plastic bottles annually.

At least 14 million tons of plastic end up in our oceans every year, according to EarthDay.Org.

Single-use plastics can pose several health risks and contain chemical additives that act as endocrine disruptors. These additives mimic hormones and disrupt the body’s signaling, leading to a range of health issues, including hormonal imbalances, reproductive problems, and cancer.

If you’re thinking about getting crafty, check out YouTube. There are so many wonderful instructional videos. I enjoy watching the Ultimate Paper Mache channel with Joanie. My only wish is that she would occasionally switch up the hoodie for a twin set.

To create my lotus flowers, I watched a craft video on YouTube on how to make Lotus Flowers, but it was beyond my skill set, so I turned it off and went to work.

I ripped off the labels on the Sprite and Seltzer bottles. I cut the bottles in half and then cut flower shapes on the circumference of each half. The final step was painting the inside with a dusty rose before adding hot pink highlights.

My friend Lauren gave me some scraps of bubble wrap and thin packing foam. I cut the bubble wrap into 4-inch strips and painted both sides with dusty rose paint. I cut triangle shapes on one side of the strips and then tied them off before inserting them with glue into each plastic bottle.

There won’t be enough room in front of the townhouse on West 69th Street to host my display for these lovelies, but it doesn’t matter. I had a blast making them.

Many people have been wondering why I created Princess Frogs for Halloween. Last year, two women who saw my Dastardly Ducks display commented that they were grateful for a break from the gore and horror of the other street decorations, especially given the current violence in the world.

Secondly, there were so many girls dressed as princesses trick-or-treating that I wanted to celebrate them.

Everyone deserves to feel like a princess.

Divabetic’s Serve, Taste or Trash! Food Games

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

The happy healthcare host, Mr. Divabetic plays Serve, Taste or Trash! Food Game at the Apollo Theater in Harlem, New York. 

The happy healthcare host, Mr Divabetic plays the hilarious Serve, Taste or Trash! Food Game with Mother Love and the attendees at the American Diabetes Association’s Expo in New York, NY.

The happy healthcare host, Mr. Divabetic plays Serve, Taste or Trash! Food Game at Central Farm Markets in Bethesda, MD during our annual Bake Bethesda a Pie Contest over Labor Day Weekend 2012.

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

Tonight 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! Food 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 MarketsDebra 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.

Grilled Garlic and Lemon Zucchini Chips Recipe from ‘Gypsies, Tramps & Peas’

Oh, how I wish I could say this cozy mystery, ‘The Good, the Bad, and the Guacamole’ by Rebecca Adler  was as good as it’s catchy title!  Unfortunately the characters don’t appeal to me especially Josie who seems to be able to down a Dr. Pepper in one gulp. Do you know that drinking one or two sugary drinks a day increases the risk of developing type 2 diabetes by 26 percent?

We absorb liquid sugar in as little as 30 minutes, much faster than a candy bar, leading to a spike in blood sugar that the body is not well-equipped to handle, particularly in repetition. These spikes in blood sugar can overwhelm the body and lead to the transformation of sugar into fat in the liver, which contributes directly to the development of type 2 diabetes

Tex-Mex waitress and part-time reporter Josie Callahan is about to serve up some Lone Star justice in this spicy Taste of Texas Mystery from the author of Here Today, Gone Tamale.

If anything this book is inspiring me to write this year’s Mister Divabetic Mystery podcast. “Gypsies, Tramps & Peas’, featuring diabetes summer self-care tips and healthy recipes from Stacey Harris aka ‘The Diabetic Pastry Chef’ and this one below for Zucchini Chips from Chef Robert Lewis aka ‘The Happy Diabetic’.

Grilled Garlic and Lemon Zucchini Chips Recipe by ‘The Happy Diabetic’

What’s in it!

  • 1/4 cup Extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 2 tablespoons chopped fresh parsley leaves

Let’s Put It Together!

  1. In a small bowl, whisk together Extra virgin olive oil, garlic, Italian seasoning and lemon juice
  2. with salt and pepper, to taste. Brush zucchini slices with oil  mixture.
  3. Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about 2 minutes per side.

Nutritional Information: Calories 125.3, Calories from Fat 106.2, Total Fat 11.8g18%, Saturated Fat 7.4g37%, Trans Fat 0.6g, Cholesterol 30.5mg10%, Sodium 10.9mg0%, Total Carbohydrate 5.2g2%, Dietary Fiber 1.1g4%, Sugars 2.8g, Protein 1.5g

Don’t miss our upcoming Mister Divabetic Mystery podcast, ‘Gypsies, Tramps & Peas’ debuting in September 2017. Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic’s finally takes the plunge and ventures into a new career as a healthy caterer.  With the help of his co-workers and nosy Italian mother, Mama Rose Marie, he heads for Coney Island, NY for the 35th Annual Mermaid Parade to cater his first party aboard a yacht for his former swim coach, Ted Rockow. But his nautical soiree quickly capsizes when the guest of honor is found swimming with the fishes. What it an accident or foul play? Now Mr. Divabetic’s grilling Burlesque dancers, a lifeguard lothario and some sequined mermaids, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea?