This week we go back to the basics. Robert answers questions and dispels common myths about Diabetes.

Nutritionist Janice Baker joins us on the phone for a chat, as well as a new "Because of my Diabetes" story and more!

What's your favorite vegetable? If you answered "none of them," this might be the episode for you!

Bring your sweet tooth! In this episode we talk desserts, and I share some of my favorite guilt-free recipes! 

 Janice J Baker

 
Janice Baker is a Registered Dietitian /Nutritionist, Certified Diabetes Care & Education Specialist, Certified Nutrition Support Clinician, and Board Certified-Advanced Diabetes Management.

 Janice J Baker  is a registered dietitian nutritionist, certified diabetes care and education specialist, certified nutrition support clinician and board certified in advanced diabetes management in San Diego CA and has over 41 years of experience in the field of medical nutrition therapy and diabetes management, along with experience in working with those with eating disorders and disordered eating. She graduated from California Polytechnic State University San Luis Obispo with her degree in nutrition science in 1981.
You can contact Janice for more information about her services at jbaker9@gmail.com and follow her Facebook page at Baker Nutrition

Janice Baker, MBA, RD, CDE, CNSC, BC-ADM

This week we're going back to our roots and bringing you some cooking tips that can help with managing your diabetes through diet.

In this episode we talk about the challenge of maintaining a good A1C during this season of decadent dinners and tempting treats. We share some of our favorite holiday memories, plus an amazing "Because of my Diabetes" story!

1.     Cindy and I will share our experiences while traveling in Israel and departing the day after the attract on Oct. 7^th

We will explore the people, food, wine and some culture we experienced while there

2.    ‘What is Israeli Food?’

Everybody who visits Israel adores the food – it’s colorful, so much flavor,diverse and multi-cultured. Is there even such a thing as Israeli cuisine?

We will try and answer this question,

Chef Robert’s Chicken Shawarma

Total Time   Prep: 20-30 minutes     Cook: 45 minutes 

4-6 Servings      

Calories 191

Ingredients:

To a mixing bowl add:

•  1/2 tsp Cinnamon
• 1/4 tsp Cayenne
•  1 tsp Cumin
• 1 tsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Turmeric
• 1 tsp Cardamom
• 1 tbsp Paprika
•  1 tbsp Sumac
• 1 tbsp Salt

Mix to combine the dry ingredients, then add:

Olive oil 4 tablespoons

Lemon juice 1 tablespoon

Sliced or chopped garlic 3 Cloves

Mix to form the marinade.

Add boneless, skinless chicken thighs and breast ( cut in strips) 2 ½-3 pounds total weight. Mix to coat the chicken Cover bowl in clingfilm / plastic wrap Marinate 2-24 Hours

Greek whole-milk yogurt 1 cup (about 236ml)

Chopped garlic clove

Sumac 1 teaspoon

Cayenne pepper 1/8 teaspoon

Salt 1/4 teaspoon

pepper 1/4 teaspoon

Lemon juice 1 tablespoon

Instructions:

1.     Lay the chicken into a bread loaf pan (8.5 in. x 4.5 in.) press the chicken firmly in the pan and bake @375 degrees for apx. 45 min. The chicken mixture is ready when your thermometer reads 165 degrees.

2.    Let the chicken rest for 10 min covered, drain and discard the juices.

3.    Place a cutting board on top of the pan and carefully flip over. Remove the pan and slice the chicken loaf thinly

_

Serve… and ENJOY!  

It's a pesto party in the Happy Diabetic Kitchen!

Why should I cook with less fat?

Cooking with less fat is beneficial for several reasons:

• Healthier Dishes: Reducing fat, especially saturated and unhealthy fats, helps create meals that are better for your heart and overall well-being.

• Weight Management: Fat contains more calories per gram than carbohydrates or protein. Using less fat can help manage calorie intake and support weight management goals.

• Enhanced Flavor: Contrary to what some may think, reducing fat doesn't mean sacrificing flavor. You can use herbs, spices, and other flavor-enhancing techniques to create delicious and satisfying dishes.

• Diabetes Management: For people with diabetes, controlling fat intake is crucial for managing blood sugar levels and overall health.

Remember, it's not about eliminating fat entirely but rather using it mindfully and opting for healthier fats when you do.

The Recipe of the Podcast
Low-Fat Butternut Squash Soup

Low-fat Butternut Squash Soup is an easy and healthy alternative to the rich and heavy cream variety! Made creamy using a blender, you would never guess there is no cream in this hearty fall soup!

Ingredients

• 1 Medium Butternut Squash, peeled and cubed

• 1 medium onion, chopped

• 2 medium apples (cored and chopped coarsley)

• 1 medium carrot

• 1/2 tsp rosemary

• 1/2 tsp marjoram

• 4 oz olive oil

• 2 cloves garlic, minced

• 1 box (32 oz) Chicken or vegetable Broth

• 1 1/4 cups Fat Free Greek Yogurt

• pinch of kosher salt & pepper at the end as your finial seasoning

Instructions

1.  In a large pot, combine squash, apples, broth, onion, carrots, rosemary, marjoram, salt and pepper.

2.  Bring to a boil over medium-high heat.

3.  Then reduce heat to medium-low and simmer uncovered for about 45 minutes.

4.  Use an emursion blender right in the pot or let cool, then put in blender and pulse until smooth.

5.  Add 1 cup of yogurt and pulse to combine.

6.  Return soup to large pot and reheat slowly being careful not to boil.

7.  Add more salt and pepper to taste if needed

8.  Transfer apple butternut squash soup to serving bowl and garnish each with a dollop of yogurt and roasted pumpkin seeds 

YIELD 6

SERVING SIZE:1
Amount Per Serving:

CALORIES:183

TOTAL FAT:16g

SATURATEDFAT:10g

SODIUM:218mg

CARBOHYDRATES:8g

FIBER:1g

SUGAR:2g

PROTEIN:2g 

In this episode we interview comedian Bo Irvine and discuss the importance of maintaining a positive attitude. 

To cook and eat heathy food on a budget, you will need a plan! 

You can stay on a budget AND cook and eat food that is delicious and healthy if you plan wisely. In this podcast, I will share with you some tips and strategies that we have learned to use in our home. Tips and hacks include, planning ahead, how to shop the aisles, where to shop, and what to buy! According to MarketForce Information's 2023 U.S. Grocery Benchmark Study, it matters what stores you shop in to get the most value for your dollar.

While buying fresh produce is always a great option, go with the frozen stuff if you’re looking to save and/or have concerns about being able to use something up in time. Frozen fruits and veggies cost a whopping 20 to 30 percent less than their fresh versions, and they’re still packed with nutrients! By following my hacks and being mindful of your purchases, you can stretch your budget while still enjoying a verity of healthy and delicious meals through the week!

Happy Shopping and Cooking!
______________________________________________________

Recipe of the Podcast

Vegerable Chicken Soup

An Interview with my daughter Lauren Rotach

_______________________________________

The Happy Diabetic Website

https://www.happydiabetic.com

Facebook

https://www.facebook.com/ChefRobertLewisTheHappyDiabetic

Instagram

https://www.instagram.com/happydiabetic

Taking Control of Your Diabeties

www.tcoyd.org

Beyond Type 2

www.beyondtype2.org

https://www.health.harvard.edu/staying-healthy/add-color-to-your-diet-for-good-nutrition

Today we talk delicious salads, plus an interview with Shanna Davis of Little Indian Microfarm

This week we conclude our two-part conversation about the farmers' market. Enjoy!

Janice Dada-Intuitive Eating for Diabetes: The No Shame, No Blame, Non-Diet Approach to Managing Your Blood Sugar

Bio: Janice Dada is a weight-inclusive registered dietitian with a private practice in Newport Beach, CA. She is a certified intuitive eating counselor, certified diabetes care and education specialist (CDCES), and certified eating disorders specialist (CEDS). She is passionate about simplifying and destigmatizing the nutrition- and weight-based discourse around diabetes. Her first book, Intuitive Eating for Diabetes: The No Shame, No Blame, Non-Diet Approach to Managing Your Blood Sugar is available for pre-order now: socalnw.com/book 

With COVID-19 restrictions continuing to loosen around the world, restaurant dining is again becoming an option for many people to consider. In this episode I present five tips for minimizing risk and being safety-smart when dining out.

© 1998-2025 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.

Sometimes a small change can lead to big results.

Fresh fruit and vegetables are amazing, but sometimes we'd all prefer the ease and convenience of frozen. In this episode we as the question, "What are the best foods to buy frozen?"

This week we look at some alternative sources of protein, plus an easy hummus recipe!

In this episode we discuss the health properties and history of balsamic vinegar. Then, we put our palates to the test-- blind taste test, that is! We try a variety of balsamic vinegars of different cost and quality. Do we embarrass ourselves by choosing the cheap stuff? Listen and find out!

In this episode we delve into the subject of olive oil and answer some common questions, like: How is it made? What's the difference between regular and extra virgin? We follow that up with our own blind taste test! Does an expensive extra virgin olive oil really taste better than some of the cheaper oils? Listen and find out!

Starring Mr. Divabetic, Best-Selling Author Tonya Kappes, Mama Rose Marie, Patricia Addie-Gentle RN, CDCES, Maryann Horst Nicolay MEd, NTDR, Kathie Dolgin aka 'High Voltage,' Seveda Williams, Catherine Schuller, Dave Jones, and Lorraine Brooks. Produced by Leisa Chester Weir. Special thanks to our colleague, the multi-talented Wendy Radford.

Blog Talk link: https://www.blogtalkradio.com/divatalkradio1/2023/01/16/divabetic-mysteries-tomorrow-is-not-on-the-menu-part-8

Ep.85 | Let’s Talk Mangoes: An Interview with Mark Suiso, a Master Mango Farmer from Hawaii

Find the finest tree ripened hand picked fruit in Hawaii!
​Make sure you visit our "What's Happening" page

Makaha Mangoes web site

https://www.makahamangoes.com

Let’s Talk Mangoes

Grill. Slice. Dice. Bake. Blend.
There’s No End!

This episode will inspire you to fall in love with the delicious tropical fruit mangoes. We will talk to a master grower and my pal, Mark Suiso. His family has been growing mangoes for over 60 years in the town of Makaha on the island of Oahu in Hawaii. Discover the finest tree ripened hand picked fruit in Hawaii.

This is why I love mangoes… and why you will, too!

1. Packed with nutrients. 2. Low in calories 3. Tasty, versatile, and easy to add to your diet

Mango is rich in vitamins, minerals, and antioxidants, and it has been associated with many health benefits, including potential anticancer effects, as well as improved immunity and digestive and eye health.

Best of all, it’s tasty and easy to add to your diet as part of smoothies and many other dishes.

Mango Nutrition Facts

Nutritious and delicious, the mango delivers on all levels. In addition to their juicy tropical flavor, mangos deliver nutritional value and make healthy eating a joyful and nostalgic experience.

Daily Calorie Guidelines

The 2020-2025 Dietary Guidelines for Americans recommend that adults (ages 19 to 59) consume 1.5 to 2.5 cups of fruit every day (based on a daily consumption of 1600 to 3000 total calories). That’s where mangos come in! The versatile mango is available year round and adds delicious flavor to a balanced diet.

Calories in a Mango

1. A mango serving size is equivalent to 3/4 cup of sliced mangos and is just 70 calories, so it’s a satisfyingly sweet treat.

2. There are 202 calories in 1 whole mango (without refuse and 336g).

Mangos Pack a Nutritional Punch

• Each serving of mango is fat free, sodium free and cholesterol free.

• Mangos contain over 20 different vitamins and minerals, helping to make them a superfood.

Mango Serving Size

• 3/4 cup of mango provides 50% of your daily vitamin C, 8% of your daily Vitamin A and 8% of your daily vitamin B6. These nutrients in mango may help support your body’s immune system. Learn more.

  https://www.mango.org/mango-nutrition/

  HOW TO CUT A MANGO INTO SLICES

  1. Slice each side just past the seed, about a ¼ inch from the center.

  2. Slice flesh without breaking the skin.

  3. Scoop out slices with a large spoon and enjoy!

Let’s Meet Erin!

“Erin Sal is a Registered Dietitian & Diabetes Nutrition & Lifestyle Coach.

Erin earned her bachelor’s degree from Purdue University in 2018 and then completed her dietetic internship at Central Michigan University in 2020. Erin has since been working as a Registered Dietitian in a variety of different healthcare settings including a Level 1 Trauma Center where she worked on a variety of different hospital units including diabetes, cardiac, stroke, surgical, and intensive care units.

More recently Erin has been working at an inpatient physical rehabilitation hospital. Throughout her career, Erin has seen firsthand what complications can come about from lacking diabetes care.

This has led Erin to create her own virtual private practice where she works with clients with Type 2 Diabetes, whether newly diagnosed, long-time diagnosed, or those with pre-diabetes. Working with clients with diabetes has been a life-long passion of Erin’s and is the reason she became a Dietitian.

She enjoys educating clients on how they can lower their blood sugar & stop struggling with their weight - all while consuming their favorite foods. When she isn’t educating clients on nutrition, you can find Erin cooking up a wholesome meal in the kitchen, sweating it out at hot yoga, or playing with her Goldendoodle Labradoodle fur baby, Marlee Mae.”

Links:

Follow on IG: @diabetes.nutrition.coach

Apply for 1:1 coaching: https://50sgaojrbbq.typeform.com/to/mqNUcVIV

Newsletter signup: https://erinsal.myflodesk.com/newsletter

Email: hello@erinsal.com

Today we discuss buying food online, Indian cuisine with Chef Aman Razdan of Hemispheres Bistro and more!

Join us this week as we take on one of the hottest topics in health!

This is the Happy Diabetic Kitchen--- In this episode, we will hear from some of my very good friends in the diabetic community who will share their personal goals for the New Year! So, get ready! We are stepping into the New Year together exploring ideas for a happy healthy lifestyle way of eating!

It’s time to gather your thoughts, journals and goals for a New Year’s refresh.

As someone who’s trying to live my best diabetic life, New Year’s is an opportunity to reset, regroup, and revitalize.

I want to have revolution of goals and ideas… not a revolt! Keep an open mind… Stay open to possibilities of trying something new.

That said, it’s best to get a head start on your New Year’s resolutions now.

It just isn’t going to happen. But, if you stand firm in actually sticking to your resolutions this year.

So, whether you want to get back on that fitness grind, sharpen certain skills or be more productive, we have invited some amazing folks who live in the diabetic space every day to tell you about their list of the top New Year’s resolutions to give you inspiration for 2023.

I think it will inspire you…

Our guests on the podcast:

Guest New Year Resolutions

Jana Smolinski

(Episode # 53) - Raising a Child with Diabetes: An Interview With Jana Smolenski. Jana is a school teacher and mom who raised a type one diabetic. Annie, her daughter was diagnosed at age 5. Jana has a lot of wisdom to share about how to support a small child in growing up with this disease.

Max Mr. Divabetic  -

You know him as Mr. Divabetic, the fruit suit clad man-about-town. He is the resident master of ceremonies and happy healthcare anchor on Diva TalkRadio, a podcast channel featuring diabetes edu-tainment and information.  When he re-appears from the studio booth and sheds his pineapple and watermelon jacket, he transforms into the mild-mannered, yet passionate Max Szadek, the founder and executive director of Divabetic and WEGO Health Activist Award nominee.

Inspired by his former boss, Luther Vandross, who suffered in silence with his diabetes, Max founded Divabetic to encourage women and their families to accept a diabetes diagnosis boldly, with a Glam More, Fear Less attitude. With a background in entertainment and armed with a team of diabetes health and wellness educators, fashionistas.

Mr. Divabetic’s enthusiasm is infectious, and you can follow him on Twitter, Facebook, and his world-famous blog for diabetes news, updates, and all things pop culture.

“I’m on a mission to change attitudes in those affected by diabetes to stay healthy and upbeat about their care so they can continue to enjoy the glamorous life.” - Max Szadek

Max the Divabetic

Janice Baker

Janice Baker

25 - Interview With a Dietician

 Kim Stewart

Kimberly Stuart

ABOUT KIM

Kimberly Stuart, she holds degrees from St. Olaf College and the University of Iowa. She learned lots of interesting things at these fine institutions, none of which prepared her for the lethal cocktail of parenthood and writing. Stuart is the author of eight published novels, including the Heidi Elliott series, Act Two, Stretch Marks, Operation Bonnet, Sugar, and Heart Land. She is a frequent public speaker and is passionate about helping others live great stories. Kimberly lives, plays, works in Des Moines, Iowa, where she makes her home with one forgiving husband, three wily kids and a black Schnauzer named Scout.

Annie Smolinski

52 - Diabetes does not need to define you! Interview with Annie Smolenski, type 1 rock star!

Bill Polansky

Bill Polansky

Dr. Bill Polonsky is Associate Clinical Professor in Psychiatry at the University of California San Diego. He received his PhD in clinical psychology from Yale University and has served as Senior Psychologist at the Joslin Diabetes Center in Boston, faculty member at Harvard Medical School and Chairman of the National Certification Board for Diabetes Educators.

 Cindy Lewis my wife/partner of 42 years. Cindy has been what I like to call a type 3 diabetic, she has been my support, my helper my supporter my diabetic champion since my diagnosis in 1998.

In todays podcast episodeI’ll share my favorite time saving hacks

So, here comes the The happy diabetic cooking academy definition ---in the context of cooking, a "hack" refers to a clever or unconventional technique or shortcut that makes a cooking process easier, more efficient, and more effective and saves time. It's a way to achieve a desired outcome with less effort or resources. Hacks are often simple, practical, and easily implementable strategies that can improve a process or solve a cooking problem.

Hollywood stuntman and type 1 diabetic Mike Avery's life is filled with physically-demanding challenges.

The workplace environment can present additional challenges when it comes to eating healthy. On this week's episode, I share some simple steps that we can all take to help us meet those challenges head on!

Are you a novice in the kitchen? A seasoned culinarian looking for inspiration? Whatever your background may be, if you have a passion for becoming a better home cook, this is the episode for you!

Today we talk about bread, from a diabetic perspective.

In this episode we take a look at an interesting new product, get stumped with some St. Patrick's Day trivia and more!

Special Guest Three Mile Mushroom Farm

Three Mile Mushroom Farm LLC
9263 North Ave
Thomson, IL 61285
719-320-1675

Jason Dollard

Katie Joens
Manager

threemilemushroomfarm@gmail.com

facebook.com/ThreeMileMushroomFarm

Instagram.com/ThreeMileMushroomFarm

Interesting foods, friendly people and the excitement of discovery. Its farmers' market season, and I'm gearing up this week with the first of two episodes devoted to one of my favorite summer destinations.

On this episode we discuss some of our favorite things to grill, and Chef Robert shares his recipe for delicious grilled sweet corn!

Enjoy this interview with a remarkable man, programmer and type 2 diabetic Alfredo Holguin.

Bruschetta- Classic and refreshing, bruschetta is the crowd-pleasing party app you can always count on. This easy appetizer is proof that sometimes the most simple ingredients are the most delicious. Toasted bread rubbed with garlic is topped with an herby, garlicky tomato mixture in this recipe for the freshest addition to any spread. While this dish is perfect for putting your summer tomatoes to use in the best possible way, you can still make this dish any time of year! Follow our top tips for acing this bruschetta for your summer BBQ or holiday dinner party. 

Today we hear from diabetes educator Megan Muñoz. We also talk a little... fantasy football??

My son-in-law, Caleb, has turned the tables on me in this podcast by asking ME the questions. In this episode I share details of my journey to become a chef and “The Happy Diabetic” …And there are a few sweet surprises for me at the end, as well! Give it a listen! - Chef Robert

Healthy Benefits of Home Baked Bread

In addition to being more flavorful and aesthetic, homemade bread can be a much healthier alternative to store-bought bread. The bread you bake at home can be lower in sodium and sugar.  In addition to the whole grain goodness of your bread, you can also add a variety of seeds. Try sesame, pumpkin, linseed and sunflower seeds in and on top of your loaves for additional dietary fiber, protein, healthy fats, and antioxidants.

We also need to talk about what will not be found in your home baked goods. Homemade bread will not contain additives. Have you ever looked at the list of ingredients that goes into a loaf of supermarket bread? …So many chemicals that are surely not healthy to eat, right? The list of additives used in industrial baking will include rising agents, emulsifiers, and preservatives to give it a longer shelf life. All of this is about profit and not about your good health. When you bake bread in your home kitchen, you will use only real food ingredients!

 What makes factory baked bread products typically unhealthy?

Industrialized breads often use refined flour as a base ingredient, but may also include other ingredients such as: 

• Soya flour

  This flour is made from uncooked soya beans and helps strengthen dough, giving loaves structure and support during baking. It also contributes to a creamy, "bready" flavor. 

• Preservatives

  These are added to meet the shelf-life requirements. This is about profit and not about your good health!

• Enzymes

  These are added to adapt the dough to suit the production machinery. 

• Flour improvers

  These are blends of ingredients that enhance the flour, such as fat, flour treatment agents, emulsifiers, and enzymes. 

• L-ascorbic acid

  This oxidant helps retain gas in the dough, which makes the loaf rise more. 

___________________________________________________

Yeast in Baking…Is It Safe to Eat Yeast?

Yeast is a single cell fungus that helps the bread to rise and become soft and spongy. Yeast is a living bacteria that dies when put into an environment that is 125 degrees or higher.  When you bake your bread the yeast will die.

There are many types of yeast used in baking. Some of them are commercial and some of them are extracted from fruit and grains. However, any type of yeast that is used in our bread baking, is completely safe unless it is consumed in raw form.

©2024 AnyBodyCanBake

Today we talk about some different types of flours and how best to use them. Plus an interview with the creator of Binnie's Coconut Butter, Lindsay Binnie.

Lets start 2019 the right way!

Robert talks about his personal journey with diabetes.

Wine on the Vine

https://www.wineonthevine.org/

Quinoa Tabbouleh Salad

1 cup cooked quinoa

Salt and Pepper to taste

2 T fresh lemon juice

1 garlic clove minced

1/2 cup  olive oil

1 small cucumber diced

1 pint cherry tomatoes, halved

2/3 cup chopped flat leaf parsley

1/4 chopped mint

2 scallions sliced

1. Cook the quinoa as directed on the pakage.
2. Wisk the lemon juice and oil and garlic in a small bowl.
3. Combine all the other ingrendents with the quinoa.
4. Add the dressing and mix well.

Linda Tyler

Cooking Instructor and Cookbook Author

Order The Plant-Based Anti-Inflammatory Cookbook 

Bio

Linda Tyler is a plant-based cooking instructor, recipe developer, and writer. She teaches cooking classes for Portland Community College in Oregon and offers one-on-one plant-based lifestyle coaching. She has published recipes in vegan magazines and websites, articles on animal welfare issues, and is a frequent guest on Chef AJ Live on YouTube. She is the author of The Plant-Based Anti-Inflammatory Cookbook. She is on the video review team for Nutritionfacts.org. For more information, see www.graciousvegan.com.

Social media links

Website: http://www.graciousvegan.com

Facebook:  https://www.facebook.com/graciousvegan/  

Instagram: @gracious_vegan

Pinterest: @graciousvegan

More information on my cookbook is available by clicking here.

Today we talk wood-fired pizza with Brian Olsen, head chef and founder of Crust Stone Oven Pizza

Gas or charcoal? Join us for some grill talk where I share my best grilling tips, and a couple of my favorite grill recipes. 

Beginning November 6th

An interview with comedian and diabetic, Bo Irvine!

Let me help you fall in love with seafood (again)

Today in the kitchen we're whipping up some ratatouille, a simple yet delicious vegetable dish!

Artificial, real, what’s the deal?

This week in the kitchen we're taking a deep dive into legumes, the nutritious and versatile family of plants that has even been called a "superfood!" Plus, the recipe for my Mediterranean Chicken of Love!

Robert interviews Neal Sawyer of Sawyer Beef in Princeton, Iowa to learn how grazing beef cattle are raised and to explore the benefits of eating grass-fed beef. Afterwards, we go back to the kitchen and grill up a grass-fed steak for a little just-for-fun taste test!

Today we talk about an amazing, nutrient-packed veggie: broccoli! I'll also show you how to cook it to perfection with a delicious roasted broccoli recipe straight out of my cookbook.

Corn 3 Ways!

Please visit https://www.usmed.com/happydiabetic/ today for a free benefits check

In this episode we share one of our favorite ways to prepare vegetables. What's yours?

Bertrand Amaraggi: Co-founder & CEO

Julie Ruelle, RD: GoCoCo Registered Dietitian

GoCoCo, Download the app: https://www.gococo.app/

GoCoCo, Our Philosophy: https://www.gococo.app/our-philosophy 

GoCoCo, For people living with or at risk for diabetes: https://www.gococo.app/post/our-type-2-diabetes-warning

Water, Salt,Flour,Yeast... Let's Talk About Healthy Bread Made with Sole

Links:

Chef Roberts bread baking 

https://happydiabetic.com/?p=2222

Grind your own flour:  

https://mockmill.us

https://www.seriouseats.com/breadmaking-101-the-science-of-baking-bread-and-how-to-do-it-righ

Fire up that grill again because I've got the perfect idea for your next summer barbecue! Skewers are fun, easy and a great choice for those of us committed to exercising sensible portion control at mealtime. 

In this episode we talk about healthy eating strategies for sports fans, whether you're tailgating at the stadium or snacking at home.   

Part two of our Soups and Salads series including a delicious butternut squash soup recipe!

It's about that time of year! With great holiday food comes great responsibility. 

https://tcoyd.org/

STEVEN V. EDELMAN, MD

Founder & Director
AKA: The Multi-Tasker
e: steve@tcoyd.org

Did you know Steve could be in a staff meeting, on a conference call and in an airplane all at the same time? With a PED always in hand, and thousands of emails in his inbox, how does he do it? Thank goodness he is immune to jetlag and is never off the clock. Even with all of this work, though, he still finds time to have fun as an aspiring doodle artist & prank caller. PS – He’s also been a type 1 since he was 15.

 

Air Fryer Porkchops of LOVE

Recipe:

 

INGREDIENTS

·       2 center-cut, bone-in pork chops, 1 1/2 – 2 inches thick

·       1 tablespoon brown sugar

·       1 tablespoon paprika

·       1 teaspoons salt

·       1 teaspoon fresh ground black pepper

·       1 teaspoon ground mustard

·       1 teaspoon onion powder

·       1 teaspoon garlic powder

·       1 tablespoons olive oil

·       1 Medium apple sliced

·       1 Medium onion sliced

---

INSTRUCTIONS

1.  Preheat air fryer to 390 degrees for 5 minutes

2.  Rinse pork chops with cool water and pat dry completely with a paper towel.

3.  In a small bowl, mix together all the dry ingredients.

4.  Coat the pork chops with olive oil and rub in the mix. Rub it in well

5.  Cook pork chops in air fryer at 390 degrees for 5 minutes, flip the pork chops  and top with the raw apple and onions over the chops and cook for another 10 minutes. The chops are ready

 

Apple Onion Topping-

Sauté the apple and onions in 1 T olive oil until tender. Top the pork chops

Regardless of your preferred method, all chops should be cooked to 145°F. Once you know it by heart, you’ll be able to cook juicy pork chops with confidence no matter the cooking method.

 

The Happy Diabetic Kitchen Podcast is sponsored by US MED

Please visit https://www.usmed.com/happydiabetic/ today for a free benefits check

 

US MED WELCOMES THE HAPPY DIABETIC COMMUNITY

When it comes to your health, nothing else matters. That’s why with US MED, your health matters to us. From insulin pumps, continuous glucose monitors, blood glucose strips and more, your well-being is in the right hands with the experts at US MED.

Call Us : 888-885-0012

 

 

 

We wrap up our series on healthy bread baking by interviewing creative, health-conscious bread baker Kelly Hatler. Enjoy!

It's springtime and we're back with a conversation about the origin and culinary potential of strawberries, as well as an original recipe and more! 

The Happy Diabetic Kitchen Podcast

Type 2 Diabetes Revolution

Find the book here! The Type 2 Diabetes Revolution

The simple lifestyle changes outlined in our book focus on the reversal of insulin resistance—the root cause of high blood sugar.

So if you have prediabetes or type 2 diabetes, our approach can help you achieve non-diabetic blood sugar!

Here’s what you’ll find in our book:

Daily meal plans for 4 weeks, designed to minimize your time in the kitchen

Simple grocery shopping lists for every week of the meal plan and tips for meal prep

100+ high-fiber, plant-based recipes that keep your blood sugar balanced

Advice on how to create a balanced diet that includes whole, plant-based foods and meat, if desired

Tips for grocery shopping and how to read nutritional labels

Guidance on stocking your pantry and knowing which foods to always have on hand

Useful lessons and tips on how nutrition, exercise, sleep, and stress impact your diabetes health

https://www.tiktok.com/@type2diabetesrevolution

https://www.instagram.com/type2diabetesrevolution

https://www.facebook.com/type2diabetesrevolution

Our latest episode is about one of my favorite flavor-enhancers, garlic!

Chef Robert Cooks His Way Thru Italy

ITALIAN FOOD OF LOVE!

Let's take a tour of Italian food culture: authentic recipes with my Happy Diabetic twist, traditional menus, culture and cooking how-to's, and cooking hacks on the Happy Diabetic Kitchen!

Hotel Posta

https://www.hotelposta.re.it/en/

Consorzio Vacche Rosse: The Cheese Factory

https://www.consorziovaccherosse.it/en/

https://www.facebook.com/consorziovaccherosse

Today we take on a real challenge: making pizza diabetic-friendly!

On this episode we ask the question, "What makes a great chili?" Also, we tackle one of the all-time chili controversies. Don't miss it!