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The Happy Diabetic Kitchen

Join chef Robert Lewis and guests from the worlds of cooking, health and diabetes education as they explore interesting topics, share delicious recipes and learn how to maintain a happy and healthy lifestyle!
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Now displaying: March, 2023
Mar 27, 2023
 
 

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/
 
 
 

 

______________________________________________

Try the Diabetes Plate Method

https://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

 

 

Mar 24, 2023
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
  • 12lb 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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