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Gestational diabetes Overview-
Gestational diabetes is diabetes diagnosed for the first time during pregnancy (gestation). Like other types of diabetes, gestational diabetes affects how your cells use sugar (glucose). Gestational diabetes causes high blood sugar that can affect your pregnancy and your baby's health.
While any pregnancy complication is concerning, there's good news. During pregnancy you can help control gestational diabetes by eating healthy foods, exercising and, if necessary, taking medication. Controlling blood sugar can keep you and your baby healthy and prevent a difficult delivery.
If you have gestational diabetes during pregnancy, generally your blood sugar returns to its usual level soon after delivery. But if you've had gestational diabetes, you have a higher risk of getting type 2 diabetes. You'll need to be tested for changes in blood sugar more often.
© 1998-2025 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.
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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
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Saknas det avsnitt?
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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
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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 SoupLow-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!
Ingredients1 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
Instructions1. 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
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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
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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.
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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
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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.
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In todays podcast episodeI’ll share my favorite time saving hacks
It’s my favorite Kitchen Hacks to make your time in the kitchen count!
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.
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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 sitehttps://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 FactsNutritious 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 GuidelinesThe 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 MangoA mango serving size is equivalent to 3/4 cup of sliced mangos and is just 70 calories, so it’s a satisfyingly sweet treat.
There are 202 calories in 1 whole mango (without refuse and 336g).
Mangos Pack a Nutritional PunchEach 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 Size3/4 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 SLICES1. 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!
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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
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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: [email protected]
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Special Guest Three Mile Mushroom Farm
Three Mile Mushroom Farm LLC
9263 North Ave
Thomson, IL 61285
719-320-1675Jason Dollard
Katie Joens
Managerfacebook.com/ThreeMileMushroomFarm
Instagram.com/ThreeMileMushroomFarm
Lion's Mane Mushroom Crab CakesThis Lion’s Mane Mushroom Crab Cake recipe will blow your mind! Packed with flavor, this meatless recipe can be served as an appetizer or as an entree!
EquipmentSaute Pan
Ingredients8 oz Lion's Mane mushroom
1 egg (or flax egg)
½ cup panko breadcrumbs
¼ cup onion (finely diced)
1 tablespoon mayonnaise or vegan mayonnaise
1 teaspoon Worcestershire sauce
¾ teaspoon old bay seasoning
1 teaspoon dijon mustard
1 tablespoon parsley (finely chopped)
¼ teaspoon salt (to your taste)
¼ teaspoon black pepper
2-3 tablespoon oil (to fry cakes)
2 optimal garnish: lemon wedges
Quick Tartar Sauce¼ cup mayonnaise or vegan mayonnaise
1 tablespoon dill pickle relish
¼ teaspoon old bay seasoning
InstructionsHand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.
In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
Mix in Lion's Mane Mushroom until fully incorporated.
Mix in Panko breadcrumbs until fully incorporated.
Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
Heat oil in sauté pan on medium/high heat.
Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
Add optional garnish, squeeze of lemon and enjoy!
NotesLeftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.
Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.
Recipe from AUBREY'S KITCHEN
NutritionCalories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
The Perfect Sautéed Mushrooms… …With Tips from Chef RobertServings: 4
Equipment· Sharp Knife
· Cutting board
· Sauté pan (I prefer non stick)
Ingredients· 1-pound fresh mushrooms
· 2 Tablespoons olive oil or avocado oil (no added oil flavor)
· 2 Tablespoons butter
· Freshly cracked pepper and salt to taste
Clean & Cut: Do not soak the mushrooms. Clean off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Cut bigger mushrooms into similar-sized pieces. Don’t cut them thin as they will shrink up while cooking. Meaty thick pieces cook best!
Give Them Some Room: Don’t overcrowd your sauté pan, you need plenty of room for a good sear.
High Heat: Turn the heat up to medium-high and allow time for your oil/butter to get hot before adding the mushrooms. Look for the shimmer of the oil. Keeping the heat up will help moisture evaporate quickly giving you a beautifully caramelized mushroom. If mushrooms are giving off lots of moisture keep the heat going until it’s gone. Over washing will contribute to the added moisture. The term “sauté” means high heat …little oil.
Let’s Do This : Clean and slice mushrooms into similar size pieces. Don’t cut them too thin, as they will shrink while cooking.
Heat oil and butter in a medium to large pan over medium-high heat. Look for the oil to shimmer before adding the mushrooms.
Add mushrooms and toss in the oil quickly. Cook mushroom for 3-5 minutes. Stir and allow mushrooms to finish cooking for a couple more minutes. Season with salt and pepper. Large mushrooms can take a little extra time.
Deglaze and Season: After a good sauté you’ll notice some bits of the mushroom clinging to the bottom of your pan. There’s a whole lot of flavor there that can be infused back in by a simple deglaze. To capture the flavor add a splash of liquid at the end of the cooking process and stir it all up. Simply, add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.
For Added Flavor:
Use garlic and herbs. Turn heat down to medium-low and add last minute of cooking. Wonderful herbs to try are thyme, parsley, and rosemary.
Fresh lemon and or lime
To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm.
To Freeze: Freezing may change the texture of sauteed mushrooms. After cooking, freeze mushrooms flat on a cookie sheet. Once completely frozen transfer to a freezer-safe container. Thaw and reheat in a pan over medium heat.
Deglaze: Add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.
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An Interview with my daughter Lauren Rotach
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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
Recipe of the Podcast Lauren’s Slow Cooker Pork CarnitasLauren’s Slow Cooker Pork Carnitas is an amazingly easy and delicious recipe that is full of flavor and cooks all day to tender and juicy perfection! This is bound to be a savory favorite that you will make again and again!
Ingredients4 pounds pork shoulder roast
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3/4 cup orange juice
1/4 cup lime juice
4 cloves garlic minced
1 onion quartered
InstructionsIn a small bowl combine chili powder, cumin, oregano, salt, and pepper. Rub on the outside of the pork shoulder rub thoroughly.
In the slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on the top. Cook on low for 8 hours or high 4-5 hours.
Remove roast from slow cooker and shred. Return to slow cooker and heat for an additional 30 minutes.
Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 3-4 minutes to brown the edges of the pork.
NutritionCalories: 153kcal | Carbohydrates: 4g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Sodium: 276mg | Sugar: 2g
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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
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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
Cook the quinoa as directed on the pakage. Wisk the lemon juice and oil and garlic in a small bowl. Combine all the other ingrendents with the quinoa. Add the dressing and mix well. -
In today’s podcast episode
1. Cindy and I will share our experiences while traveling in Israel and departing the day after the attract on Oct. 7th 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,
3. The recipe of the podcast Chef Robert’s Chicken Shawarma
Fancy a kebab? Strictly speaking, shawarma refers to something cooked on an open spit. Shawarma in Israel is almost universally good and it’s pretty much guaranteed to be fresh and thoroughly satisfying. Try any variety of fillings and toppings offered (tahini, hummus, pickled turnips, and amba to name a few), served in a fresh pita.
Chef Robert’s Chicken Shawarma
Total Time Prep: 20-30 minutes Cook: 45 minutes
4-6 Servings
Nutrition Facts
4 Servings
Calories 191· Total Fat 6.71g
· Sodium 493mg
· Total Carbohydrate 26.67g
· Dietary Fiber 7.82g
· Sugars 6.60g
· Protein 9.36g
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 SaltMix 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
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Serve… and ENJOY!
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BEN TZEEL Founder, Registered Dietitian, Certified Diabetes Care & Education Specialist, Certified Strength & Conditioning Specialist
Hi, I’m Ben, registered dietitian, strength coach, and T1D vet of over 20 years who specializes in providing you with the blueprint to amazing blood sugars...
So you can eat the foods you love, do the things you love, and live life on YOUR terms, NOT diabetes' terms.
Over the years, I’ve had the pleasure of using my professional and personal experiences to help thousands of people with diabetes to improve their A1cs, transform their bodies, and feel FREE again. My team and I are here to show you (and your loved ones) how to find what works most effectively for YOU, so you can sustain these results in the short term, but also for life.
Let's Connect! [email protected] https://www.yourdiabetesinsider.com/ Check us out on social media!https://www.instagram.com/manoftzeel/
https://www.youtube.com/channel/UCCKY-bj9cAg4pEGPe9HWXsA
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This episode of the Happy Diabetic Kitchen podcast is sponsored by my diabetes supplier, US MED. US MED offers free shipping and a 90-day supply with every order. To see how they can simplify your diabetes care call 1-877-840-8218. I made the call... so pleased that I did! Can you feel the love?www.usmed.com/happydiabetic
There is a much better solution... U S Med! -
This episode of the Happy Diabetic Kitchen podcast is sponsored by my diabetes supplier, US MED. US MED offers free shipping and a 90-day supply with every order. To see how they can simplify your diabetes care call 1-877-840-8218. I made the call... so pleased that I did! Can you feel the love? There is a much better solution... U S Med! The Happy Diabetic Kitchen Podcast is sponsored by US MED Please visit My Happy Diabetic Community 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
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The Salad Recipes of the Podcast-
The Simple Oil and Vinegar Dressing
Ingredients:
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon kosher salt, or more to taste
1/2 teaspoon ground white pepper (or freshly ground black pepper, to taste)
Instructions:Place all the ingredients in a container and shake well.
Store in a jar with a lid and refrigerate 5-7 days. Shake well before serving. Enjoy!
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The Happy Diabetic Classic Balsamic Dressing Ingredients:2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey (You can also use agave or Splenda)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper, finely ground
1 large garlic clove, minced or jared garlic OK
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Instructions:In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
Store in a jar with a lid and refrigerate 5-7 days. Shake well before serving. Enjoy!
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The California Classic Green Goddess
Equipment:Food Processor (I swear by my Cuisinart one for an even consistency)
Ingredients:1 cup whole milk Greek yogurt
1 cup parsley
1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
2 tablespoon chopped chives
2 tablespoons lemon juice fresh squeezed or concentrate
½ teaspoon lemon zest (optional)
1 tablespoon extra virgin olive oil
2 teaspoons capers or anchovies
1 garlic clove
¼ teaspoon sea salt
Freshly ground black pepper
Instructions:In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5-7 days.
Yield:Makes just over 1 cup
___________________________________Healthy and Creamy Blue Cheese Dressing
This creamy blue cheese dressing takes just minutes to make and is completely guilt free! It is creamy and a little chunky... Just wonderful served over classic garden salad, an iceberg wedge, or as a snack with carrot and celery sticks.
Ingredients:1/3 cup plain non-fat Greek yogurt
3 tablespoons mayonnaise
3 3 tablespoons non-fat milk or 2%
2 tablespoons white wine vinegar
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon shallot or minced onion
¼ cup crumbled blue cheese
Whisk Greek yogurt, mayonnaise, milk, vinegar, salt and pepper in medium bowl until completely smooth.
Add in shallot and blue cheese and whisk until desired consistency. For a less chunky dressing, you can mash the blue cheese into the dressing with the whisk or a fork if desired.
Yield:Makes just over 1 cup
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This episode of the Happy Diabetic Kitchen podcast is sponsored by my diabetes supplier, US MED. US MED offers free shipping and a 90-day supply with every order. To see how they can simplify your diabetes care call 1-877-840-8218. I made the call... so pleased that I did! Can you feel the love? There is a much better solution... U S Med! The Happy Diabetic Kitchen Podcast is sponsored by US MED Please visit My Happy Diabetic Community 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 -
Chicken Pacatta Recpie https://www.usmed.com/diabetic-recipe/ Pre-diabeties https://www.cdc.gov/diabetes/basics/prediabetes.html#:~:text=Prediabetes%20is%20a%20serious%20health,t%20know%20they%20have%20it.
Prediabetes – Your Chance to Prevent Type 2 Diabetes
What Is Prediabetes?Prediabetes is a serious health condition where blood sugar levels are higher than normal, but not high enough yet to be diagnosed as type 2 diabetes. Approximately 96 million American adults—more than 1 in 3—have prediabetes. Of those with prediabetes, more than 80% don’t know they have it. Prediabetes puts you at increased risk of developing type 2 diabetes, heart disease, and stroke.
The good news is that if you have prediabetes, the CDC-led National Diabetes Prevention Program can help you make lifestyle changes to prevent or delay type 2 diabetes and other serious health problems.
CDC is the nation’s leading science-based, data-driven, service organization that protects the public’s health. For more than 70 years, we’ve put science into action to help children stay healthy so they can grow and learn; to help families, businesses, and communities fight disease and stay strong; and to protect the public’s health. ________________________ The Culinary Institute of Americaculinary institute of america
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This episode of the Happy Diabetic Kitchen podcast is sponsored by my diabetes supplier, US MED. US MED offers free shipping and 90-days supplies with every order. to see how they can simplify your diabetes care call 1-877-840-8218 I did, and I can feel the love! " There is a much better solution U S Med The Happy Diabetic Kitchen Podcast is sponsored by US MED Please visit my Happy Diabetic Community 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 - Visa fler
