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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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Manglende episoder?
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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 -
IG: @taratalksfood TikTok: @tarastestkitchen LinkedIn: https://www.linkedin.com/in/taraasmith/
T ‘ A R A S M I T H, MS
Director of Beyond Type 2 | Beyond Type 2
She/Her/Hers | 650.924.5959 | beyondtype2.org
FACEBOOK / TWITTER / INSTAGRAM / LINKEDIN / YOUTUBE
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https://www.health.harvard.edu/staying-healthy/add-color-to-your-diet-for-good-nutrition
"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 US 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 -
https://tcoyd.org/
STEVEN V. EDELMAN, MDFounder & Director
AKA: The Multi-Tasker
e: [email protected]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
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
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. -
Hey there! I’m Jill Weisenberger …
… a registered dietitian nutritionist, certified diabetes care and education specialist, certified health and wellness coach and certifiable food lover.
Changing my habits and thoughts brought me greater health and more joy. I’ve helped thousands of others improve their health too.
I remember when I thought it was a personal weakness that my lunch started at a fast food restaurant and ended with chocolate. Why didn’t I simply do what I knew was right? After some soul-searching and a few (or a lot) of missteps, I did. Bit by bit, I created my healthy habits and a bucket of energy by setting myself up for success, relying on solid routines, changing my mindset, and dropping that useless view that eating and exercise are either all good or all bad. With relief, I discovered that not eating perfectly isn’t a personal weakness.
I can help you too.
Whether you have diabetes, prediabetes, heart disease or you simply need a better way to lead your life to avoid health problems down the road, you’ll find answers to your questions about food, nutrition and healthy habits right here.
Prediabetes: A Complete Guide, Second edition: https://jillweisenberger.com/books/prediabetes-complete-guide/ The Beginner’s Guide to What to Eat for Type 2 Diabetes: https://jillweisenberger.com/what-to-eat-for-type-2-diabetes/ Prediabetes Meal Planning Crash Course: https://jillweisenberger.com/prediabetesmeals/ Stick With It (video course): https://learn.jillweisenberger.com/courses/stick-with-it-build-motivation-willpower-for-healthy-habits-get-the-results-you-want Prediabetes Turnaround: https://jillweisenberger.com/prediabetes-turnaround-course______________________________________________
Try the Diabetes Plate Methodhttps://diabetes.org/healthy-living/recipes-nutrition/eating-well
______________________________________________ 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 -
Dawn Noe Nutrition and Consulting Facebook/Instagram: Dawn Noe RDN Twitter: @dawnnoe2 www.dawnnoerdn.com Recipe of the Pod Cast: Julia Child’s sautéed mushrooms in butter INGREDIENTS 2 tablespoons butter 1 tablespoon oil 1⁄2lb fresh mushrooms (sliced) 2 tablespoons minced shallots DIRECTIONS Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside. Add the mushrooms and saute for 4-5 minutes or until they begin to brown. Add the shallots and saute over moderate heat for 2 more minutes. Serve. Spaghetti Squash Crust Pizza Cals:303 Protein:28 Carbs:18 Fat:17 Ingredients Crust: ▢ 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash ▢ 1 large egg ▢ 3/4 cup finely shredded part-skim mozzarella cheese ▢ 1/4 cup shredded Parmesan cheese, not grated ▢ 1 teaspoon minced garlic ▢ 1 teaspoon dried oregano Toppings: ▢ 1/3 cup tomato-basil marinara sauce, or pizza sauce ▢ 1/2 cup shredded part-skim mozzarella cheese Instructions To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed. Cut it open, remove the seeds and scrape the squash out with a fork. Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well. Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil. In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
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Susan Weiner SPEAKER | AUTHOR MS | RDN | CDCES | FADCES
Susan Weiner is an award-winning nutrition, health and diabetes expert and the owner of Susan Weiner Nutrition, PLLC. Susan served as the 2015 ADCES Diabetes Educator of the Year and is an ADCES fellow. Among her many distinguished awards, she is the recipient of the 2019 Metropolitan New York Association of Diabetes Educators Advocate of the Year Award and the 2018 Media Excellence Award from the New York State Academy of Nutrition and Dietetics.
Susan is the “Diabetes in Real Life” columnist for Endocrine Today and is the on-air host for video interviews and content for Healio.com. She is the co-author of The Complete Diabetes Organizer: Your Guide to a Less Stressful and More Manageable Diabetes Life and Diabetes: 365 Tips for Living Well. Susan has extensive TV, radio, podcast and video experience and is well versed in media communications.
Susan is a well-respected national and international speaker on a variety of topics related to nutrition, diabetes, wellness and health, and has authored dozens of articles in peer reviewed journals. She has authored and been cited in over 300 articles for popular press, consumer publications and online sites. Susan earned her Master’s Degree in Applied Physiology and Nutrition from Columbia University.
Susan Weiner, MS RDN CDCES FADCES Owner and Clinical Director, Susan Weiner Nutrition PLLC 2015 ADCES Diabetes Educator of the Year Diabetes In Real Life columnist, Endocrine Today New Website! www.susanweinernutrition.com - @susangweiner 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 - Vis mere
