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.”
Below is The Diabetic Pastry Chef’s Gingerbread Cake Squares recipe, enjoy!
Gingerbread Cake Squares Recipe by The Diabetic Pastry Chef
Ingredients
2 eggs
1/2 cup sugar or 1/2 cup Splenda For Baking
1/2 cup molasses
3/4 cup melted butter or melted Smart Balance regular spread
1 1/4 cup whole wheat pastry flour
1 1/4 cup all-purpose flour
2 tsp baking powder
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup boiling water
Directions:
Beat eggs. Blend in sugar or Splenda, molasses, and melted butter or spread. In separate bowl, sift together all dry ingredients. Alternate adding flour mixture with boiling water to batter, and beat until smooth.
Pour batter into a greased 9-inch square baking pan, or into greased square or round muffin tins. Bake 30 to 40 minutes in a preheated 350-degree oven, or until toothpick inserted in center comes out clean. Cut gingerbread in pan into 18 slices. Serve warm or at room temperature topped with whipped cream. Yield: 18 servings.
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, fun Virtual Baking Party with special guest, Stacey Harris aka The Diabetic Pastry Chef in 2021 on Zoom.
During our virtual Baking Party on Zoom, The Diabetic Pastry Chef will prepare a Sugar Free Holiday Dessert recipe and share expert baking tips for using sugar substitutes in your favorite recipes.
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!”
Unfortunately Divabetic’s Baking Party with The Diabetic Pastry Chefhas been postponed. We apologize for the inconvenience. We were looking forward to spending time together virtually with our special guest, Stacey Harris aka ‘The Diabetic Pastry Chef’in 2021.
Sure, it’s disappointing that tonight’s virtual event is postponed but ‘Don’t get Down, Get DIVA!’ and enjoy these holiday offerings to help keep you safe, well and happy throughout the season.
Enjoy this December’s Holiday edition of our popular Diabetes Late Nite podcast featuring Patricia Addie-Gentle RN, CDCES, Dan Houdeshel, Pendulum Glucose Control‘s Chief Medical Officer Dr. Orville Kolterman and Diabetes Meal Planning Made Easy Author Hope Warshaw, MMSc, RD, CDCES, Mama Rose Marie and music from Harry Connick, Jr.’s Harry For The Holidays album.
Flashback to last year’s Holiday edition of Diabetes Late Nite with Dr. Bart Roep, Janis Roszler, LMFT, RD, LD/N, CDCES, Hint Water‘s Anthony Fiorello, Know Diabetes By HeartAmbassador Christina Herrera, Diabetes Alert Dog owner Elizabeth Gallagher, Patricia Addie-Gentle RN, CDCES and festive music from Yolanda Adams’s What A Wonderful Time Of The Year album.
2 Great, Quick Reads To Keep You Healthy!
Navigating the Holidays With Diabetes from our friend, Susan Weiner MS, RDN, CDCES, FADCES – READ
Watch highlights from Divabetic’s last virtual outreach event featuring a Hat & Mask Fashion Show presented by Harlem’s Heaven’s Hatsand poetry from Lorraine Brooks.
Looking for a refreshing way to beat the heat without compromising your diabetes wellness goals? Take a sip of The Diabetic Pastry Chef‘s Dalgona Coffee Recipe!
What’s Dalgona Coffee?
“Dalgona Coffee or whipped coffee is the latest coffee craze. It originated in South Korea and the recipe was shared on Tic Toc where it went viral,” says Stacey Harris who is professionally known as ‘The Diabetic Pastry Chef’. “It can easily be made at home in less than 10 minutes. I love it because it is simple to make, delicious, and every bit as decadent as a Starbuck’s drink without the cost or travel.”
2 Tbsp. Whey Low® Type D Granular sugar substitute
2 Tbsp. hot water
2-3 ice cubes
3/4 to 1 cup milk of choice (dairy, unsweetened almond, oat milk, etc.)
Directions:
In small mixing bowl, add coffee granules, Whey Low and hot water. Whip with electric mixer for several minutes until creamy and thick and peaks begin to form.
Add ice cubes to drinking glass and pour milk no more than 3/4 to top of glass. Spoon and swirl the whipped coffee on top of the milk. Stir the milk and enjoy.
Note: I have read that Splenda® and stevia do not work well in this recipe.
FUN FACT: The actor Jung Il-Woo traveled to Macau, tried the drink, and gave this coffee drink the nickname ‘dalgona‘ for its resemblance to the traditional Korean sponge candy of the same name.
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.
Help us choose topics for upcoming Divabetic podcasts. Fill out our easy, quick Survey.
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!
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.
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.
Type 2 diabetes doesn’t stop ‘The Diabetic Pastry Chef’, Stacey Harris from indulging her sweet tooth. From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be as well as … sugar free!
Berry tartlets with blueberries, raspberries, kiwi, strawberries, almond flakes in icing sugar
Sugar-Free Fruit Tartlets Recipe
Cookie Crust Ingredients:
1/2 cup butter, softened
1/2 cup Whey Low D Granular, or equivalent dry sugar substitute
2 large eggs
1 cup unbleached all-purpose flour
3/4 cup white whole wheat flour
Directions: In the bowl of a mixer, beat the butter on medium speed until smooth. Add the sugar substitute and mix until incorporated. Add the eggs one at a time beating until combined after each. Add the flour all at once and mix on low just until incorporated. Cover and refrigerate for a minimum of 2 hours. Roll out and use fluted 3″ cookie cutter to cut and place in 24 mini muffin cups. Bake in 350 degree preheated oven until golden brown approximately 10 minutes.
Custard Ingredients:
1/3 cup Whey Low D Granular, or equivalent dry sugar substitute
3 Tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp pure vanilla extract
Directions: In medium saucepan, combine the dry ingredients. Gradually stir in the milk, and cook over medium heat until the mixture boils and thickens while stirring constantly. Boil for 1 minute. In small bowl, blend approximately 1/3 of the hot mixture into the egg yolks. Return the yolk mixture to the hot mixture and blend well. Cook the mixture until it bubbles, stirring constantly. Remove from heat and add the butter and vanilla. Cool. Fill each muffin cup about half way with the cooled custard and add topping. Fruits can be brushed with a little heated currant jelly if you would like them to appear glossy. Refrigerate until serving time.
Topping: Various fruits and berries such as: Blueberries, raspberries, strawberries, kiwi, sliced almonds, confectioners sugar or substitute for dusting and/or mint leaves for garnishing.
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!”
We’re talking about nighttime diabetes management with musical inspiration from Gladys Knight & The Pips courtesy of SONY Music. Guests include Stacey Harris aka ‘The Diabetic Pastry Chef’, Mary Ann Hodorowicz, RD, LDN, MBA, CDE, CEC, the Charlie’s Angels of Outreach, SleepyHead Central founder Tamara Sellman RPSGT, CCSH, Poet Lorraine Brooks and Mama Rose Marie.
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!
1 c. flour, whole wheat or all-purpose 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 1 c. granulated brown sugar substitute such as Whey Low®, Swerve® or Truvia® 2 large eggs 1 tsp. pure vanilla extract 1/2 c. plus 1 Tbsp. canola oil 1/2 c. chopped nuts (preferably walnuts or pecans) 1 1/2 c. grated carrots 1/4 c. raisins, optional
Directions
Heat oven to 350 degrees F.
Grease and lightly flour a 6-cup Bundt pan.
Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.
In a mixing bowl at medium speed, beat together the eggs, sugar substitute and vanilla for 2 minutes. Lower the speed and slowly add in the canola oil until combined. Turn off mixer, and by hand, stir in the grated carrots, nuts and optional raisins, being sure not to overmix.
Add batter to greased and floured Bundt pan and bake until toothpick inserted into center of pan comes out clean, about 40 to 50 minutes. Invert pan onto cooling rack after about 10 minutes and let cool.
Dust with sugar-free confectioners’ sugar and enjoy!
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!”
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.
While training to become a pastry chef, Stacey “The Diabetic Pastry Chef” Harris diagnosed with type 2 diabetes. Rather than hang up her apron, she decided to adapt her favorite recipes for her dietary needs and share them with the diabetes community. Enjoy!
“These big soft, tender cookies are packed full of flavor. The texture is wonderful. The ginger cookies are easy to make with nice results.”
Ingredients
2 eggs
1/2 cup sugar or 1/2 cup Splenda For Baking
1/2 cup molasses
3/4 cup melted butter or melted Smart Balance regular spread
1 1/4 cup whole wheat pastry flour
1 1/4 cup all-purpose flour
2 tsp baking powder
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup boiling water
Directions
Beat eggs. Blend in sugar or Splenda, molasses, and melted butter or spread. In separate bowl, sift together all dry ingredients. Alternate adding flour mixture with boiling water to batter, and beat until smooth.
Pour batter into a greased 9-inch square baking pan, or into greased square or round muffin tins. Bake 30 to 40 minutes in a preheated 350-degree oven, or until toothpick inserted in center comes out clean. Cutgingerbread in pan into 18 slices. Serve warm or at room temperature topped with whipped cream.Yield: 18 servings.
Stacey ‘The Diabetic Pastry Chef’ Harris was diagnosed with type 2 diabetes while training to become a pastry chef. She thought her career–not to mention her lifetime love affair with desserts–was over.
Her devastation gave way to innovation, resulting in creating a vast array of desserts specifically designed to satisfy the sweet tooth without sacrificing flavor.
Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. Harris 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. Now diabetics can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others.
Don’t miss Diabetes Late Niteon World Diabetes Day, Wednesday, November 14, 2018, 6 PM, EST. Guests include Poet Lorraine Brooks, Dr. Wendy Satin Rapaport, Owner of DiabetesStrong.com Christel Oerum, Makeup Artist & Skincare Expert Suzanne Perez, Mama Rose Marie and the Charlie’s Angels of Outreach.
Let your ‘TRUE COLORS’ shine during Pride Month without compromising your diabetes wellness.
Pride Month is when the world’s LGBT communities come together and celebrate the freedom to be themselves. The original organizers chose this month to pay homage to the Stonewall uprising in June 1969 in New York City, which helped spark the modern gay rights movement.
The happy healthcare host, Mr. Divabetic stops by the New York Pride March to raise awareness for diabetes in a fun, new way.
Stacey Harris aka ‘The Diabetic Pastry Chef’ offers this fabulously colorful and sugar free recipe to help you celebrate PRIDE without compromising your diabetes health!
Stacey loves to bake! While she was attending cooking school she began creatingdiabetic-friendly recipes for breads, cakes and other desserts by swapping out the sugar, blending the flour, eliminating trans fats and cutting the milk carbohydrates after being diagnosed with type 2 diabetes. Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. Here’s one of the Diabetic Pastry Chef’s most requested recipes:
Sugar-Free Chocolate Cupcakes by the Diabetic Pastry Chef
1 1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup unsweetened cocoa
2 cups dry sugar substitute (such as Whey Low D Granular or Splenda for Baking)
1 cup vegetable oil
1 cup hot coffee
1 cup dairy or almond milk
2 large eggs
1 tsp pure vanilla extract
In large bowl, sift together the dry ingredients except for the sugar substitute. In bowl of mixer combine oil, coffee milk and sugar substitute and beat at medium speed with electric mixer for two minutes. Add eggs and vanilla and beat for an additional 2 minutes. Add the sifted dry ingredients to the mixing bowl and mix until well combined. Batter will be thin. Pour into paper lined muffin tin. Recipe should make 24 plus cupcakes. Bake in pre-heated oven at 325 degrees until toothpick inserted in middle of a cupcake comes out clean. Remove pan to cooling rack and cool completely. Frost.
Swerve Frosting
2 sticks, unsalted butter, room temperature
16 ounce cream cheese, room temperature
1 1/2 cups Swerve Confectioners
2 tsps pure vanilla extract
2 Tbsp heavy cream or milk
Beat together the butter and cream cheese with electric mixer on medium-high speed until fluffy for 2-3 minutes.
Reduce the speed to low and add the Swerve a cup at a time, then vanilla and cream or milk; continue mixing until smooth.
Beat for an additional 10 minutes until well combined.
The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris 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. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW
“In The Diabetic Pastry Chef, Stacey Harris proves you can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”—Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies
Instructions For Rainbow Frosting Swirl Technique for Cupcakes from My Cupcake Addiction
If you do choose to use artificial sweeteners to help with diabetes, weight management and calorie control, do so in moderation and check ingredient lists — your intake of artificial sweeteners may be more substantial than you think.
Don’t miss Divabetic’s 8th Year Anniversary Diabetes Podcaston Tuesday, July 10, 2018, 6 – 7:30 PM, EST. We’re talking about whether or not the ‘Food Police’ are helpful or harmful to our diabetes wellness.
Guests include 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.
Throughout this podcast we will be featuring songs from ‘The Best Of Patti Austin’ album courtesy of SONY Music.
Memorial Day festivities are times to gather together with family and friends and celebrate the beginning of the summer season while also remembering lots of U.S. citizens who were drafted and who were required to fight far away from home and loved ones. They can also become ways to commit to healthy living and activity to avoid diabetes health-related complications.
The Diabetic Pastry ChefStacey Harris is helping Divabetic encourage you to celebrate the holidays without compromising your diabetes wellness.
When Stacey Harris was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights.
1/2 cup granulated sugar substitute such as Swerve
Directions:
Sift together flour, baking powder and baking soda. Cut in butter until crumbly.
Beat together the remaining ingredients with mixer until well blended; add to dry mixture. Divide dough in half and chill for several hours.
Roll out the dough on a floured board 1/4 at a time. Cut into star shapes with floured cookie cutter. Bake in preheated oven at 350 degrees until cookies are a pale golden color. Remove from oven and cool cookies on a baking rack. Once cool, frost with icing and decorate with tubes of red and blue decorating gel.
Swerve Icing Ingredients
1 stick butter, softened
1/3 to 1/2 cup Swerve Confectioners
1 tsp pure vanilla extract
1 Tbsp milK
Directions:
With mixer, beat butter until light and fluffy. Add Swerve and beat for 5 minutes. Add vanilla and milk and beat for an additional 5 minutes.
Divabetic presents Diabetes Awareness Day featuring a Dog Fashion Show, Health Screenings, Healthy Food Tours, Diabetes Alert Dog Demonstrations, Poetry Readings, Art Displays & More on Sunday, June 3, 2018 at Mosaic Central Farm Market in Fairfax, VA
Here’s a complete listing of Events & Activities:
9AM -12 PM Lions Free Sight & Hearing Screenings for Adults & Children:Lions Club District 24A Sight and Hearing Van hosts free sight (including glaucoma) and hearing screenings for all visitors (men, women, and children). They will also offer a paper screening test for diabetes and blood pressure testing.
10 AM Healthy Food Tourof Mosaic Central Farm Market with Registered Dietitian, Certified Diabetes Educator Nadine Young RD, CDE with Virginia Hospital Center: Learn how the season’s best fruits, vegetables and artisanal foods can fit into your meal plan. Visit different booths to pick up tips on preparing seasonal fruits and vegetables, as well as local dairy, grain and protein products so you can build your healthy plate.
10:30 AM Dog Fashion Show Registration & Rehearsal: Dogs of all breeds and sizes are welcome to compete on the red carpet for fabulous prize awards compliments of Mosaic Central Farm Market vendors. REGISTER NOW: https://goo.gl/forms/WWxkBrs7ugpfK38P2
10:45 AM Healthy Food Tourof Mosaic Central Farm Market with Dietitian Nadine Young RD, CDE with Virginia Hospital Center: Learn how the season’s best fruits, vegetables and artisanal foods can fit into your meal plan. Visit different booths to pick up tips on preparing seasonal fruits and vegetables, as well as local dairy, grain and protein products so you can build your healthy plate.
11:30 AM Dog Fashion Show: See the best dressed dogs pose on the red carpet at our 2ndAnnual Dog Fashion Show. Hosted by Mr. Divabetic:
12 PM Diabetes Alert Dog Demonstration & Talk: Find out how dogs help people manage their blood sugar high’s and low’s, answer your questions and share resources for purchasing a diabetes alert dog and/or training your own pet. Presented by internationally known Scent Detection Dog Expert, Debby Kay and Health Educator, Kathy Gold RN, CDE
1 PM Plate Poetry Project & Workshop: What’s Eating You? Fine Artist Susan McCaslin’s Plate Poetry Project explores the conversations that people have with themselves while eating. Our Divabetic volunteers help adults and kids to express their mealtime thoughts and concern after reading aloud several of her poems. Generous donation provided by Onieda.
Don’t miss the Capital Jazz Festfeaturing Luther Vandross’ longtime collaborator, renowned bassist, producer and songwriter Marcus Miller. Marcus Miller hosts the Late-Night Jam Session on Friday, June 1, 2018, 11:30 PM – 2 AM. The Capital Jazz Fest takes place at Merriweather Post Pavilion, located at 10475 Little Patuxent Parkway in Columbia, Maryland. The venue is 28 miles northeast of Washington, D.C. and 18 miles southwest of Baltimore.
One of Divabetic’s favorite Marcus Miller and Luther Vandross tunes is “Never Too Much” featured on Luther’s platinum album, ‘Never Too Much‘.
Over the past year we have shared healthy recipes, style and entertaining suggestions and diabetes care tips to help you embrace holiday celebrations without compromising your diabetes self-care.
We know many people in our Divabetic community don’t like to celebrate the holidays including Christmas Eve and Christmas because they feel they may disrupt their diabetes care. But with a little pre-planning and guidance from your healthcare entourage you can still enjoy the festivities without failing your diabetes.
Our good friend, Stacey Harris aka ‘The Diabetic Pastry Chef’ offers this Sugar-Free Lemon and Blueberry Tartlet recipe to add to your menu for ‘Blue Christmas’ Day celebration.
Long after singer Fats Domino found his thrill on Blueberry Hill, researchers have found some thrilling news about blueberries. These tiny berries may play a big role in helping manage diabetes.
According to the American Diabetes Association (ADA), berries are a diabetes superfood because they’re packed with antioxidants, vitamins, and fiber — plus, they’re low-GI. Three quarters of a cup of fresh blueberries has 62 calories and 16 grams (g) of carbohydrates. When you have diabetes, keep your blood sugar within a healthy range, thereby lowering your risk of certain diabetes complications, including diabetic retinopathy, or nerve damage; kidney disease; eyesight issues like glaucoma or cataracts; and serious life-threatening illnesses like heart disease and stroke.
Whisk the eggs and Whey Low® Type D Granular until smooth in the top of a double boiler filled with water.Add the remaining ingredients except for the blueberries and cook over medium heat while whisking continuously.When the mixture resembles slightly whipped cream, remove from heat. Cover and stir frequently while it cools.Once cool, stir in the blueberries and refrigerate.
Note:Alternatively, after cooling, the curd can be mixed with an equal part of whipped cream before adding blueberries and refrigerating.
Pastry Ingredients:
3 tbsp raw sugar or Whey Low® Type D Granular, sifted
1 1/3 cup unbleached all-purpose flour
1 cup white whole wheat flour
¼ tsp salt
2/3 cup unsalted butter, chilled and cut into small pieces
2 tbsp. fresh lemon juice
3 tbsp. ice water
Directions:
Combine dry ingredients in a medium mixing bowl.Cut in butter with pastry cutter until mixture is crumbly like coarse meal.Add lemon juice and water and mix until a small ball can be formed.Gather mixture into a ball and flatten into a disk.Cover and refrigerate for an hour.
Remove dough from refrigerator and roll out on floured board.Cut into 12 5-inch rounds.Line 12 large muffin cups with the dough, prick the bottoms and sides of the dough with the tines of a fork.Bake in preheated 400 degree oven for approximately 15 minutes or until golden. Cool in pan and carefully remove.Fill each cup with the lemon-blueberry mixture and garnish each with a blueberry.Yield:12 servings
Confused about Carbs? Our friend, registered dietitian, Jill Weisenberger, MS, RDN, CDE, CHWC, FAND shares her ‘7 Tips to Tricks to Carb Count Like a Pro’ on her blog. One of the tips we learned was that the total amount of carbohydrate matters so much more than the source of carbohydrate or the type of carbohydrate. READ MORE
When Stacey Harris aka The Diabetic Pastry Chef was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights
The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris 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. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW
“In The Diabetic Pastry Chef, Stacey Harris proves you can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”—Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies
On December’s Diabetes Late Nite podcast we’re celebrating a Blue Christmas. I chose this theme in December because ‘Blue’ is the color that I feel is most closely associated with diabetes and more importantly, it gives us an opportunity to raise awareness for the mental health issues related to diabetes. Guests include Chilbrook Kennels Breeder Author, Diabetes Alert Dog and Scent Detection Expert, Debby Kay, Poet Lorraine Brooks, Susan Weiner MS, RDN, CDE, CDN, the Charlie’s Angels of Outreach featuring Patricia Addie-Gentle RN, CDE, Rachel Zinman, Dr. Mandy Reece PharmD, CDE, BC-ADM, and America’s #1 Energy Conductor, High Voltage.
