Welcome my blog of LOVE!

Sunday, July 26, 2009

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While at the Rock and Roll Hall of Fame in NYC, we visited the John Lenon area. While their we saw a phone white phone on the wall. Their was a small sign that read "If this phone rings please answer it it will be Yoko Ono".

Ok.... so the phone rings and lauren answers it. Guess who... Yoko Ono. The tour guide stated that she has not called for 3 weeks.


Monday, July 20, 2009

Do you speak Diabeties??

Wow, whenever I speak to groups I often get thsi question.
Chef Robert, do you have any tips for eating?
Here are some ideas that work for me.

Tips for making healthy food choices

Choosing your foods according to MyPyramid will help you follow these guidelines for healthier eating:


  • Eat a variety of foods from the different food groups.
  • Eat plenty of fruits and vegetables. All fruits and most vegetables contain carbohydrates, but their high content of vitamins, minerals, and fiber make them great choices.
  • Choose a diet low in fat, saturated fat, and cholesterol.
  • Use salt (sodium) in moderation. Here are ways to cut down on salt:
    • - Choose foods "close to nature." Less processed foods have less salt.
    • - Avoid foods canned, boxed, or frozen with extra salt. Try the "no-salt added" varieties.
    • - Use herbs, spices, and salt-free seasoning mixes for added flavor, instead of salt.
  • Use sugar in moderation. High sugar foods should make up only a small part of the diet. However, small amounts of sweet foods can be a part of a healthy diet, even for people who have diabetes.
  • Use alcohol in moderation. Alcohol can dangerously lower blood sugar in people with diabetes who take insulin or diabetes pills. If you choose to drink alcohol, talk to your doctor or dietitian about how to drink safely. Pregnant women should not drink alcoholic beverages.
Check out www.lillydiabetes.com for more great info.

1. United States Department of Agriculture. MyPyramid.gov. Available at: www.mypyramid.gov. Accessed March 3, 2006.

Wednesday, July 15, 2009

Chef Robert shows us how to make a Sliced Crème Cake Lemon Tower

Chef Robert shows us how to make a Sliced Crème Cake Lemon Tower using a Hill & Valley Sugar Free Sliced Crème Cake. Want more tasty recipes? Visit http://www.hillandvalley.net

Sunday, July 12, 2009

Local foods make great recipes

Local Foods Make Great Recipes

Ok… lets talk about all the great products being made here in my back yard. These are high quality and made with love products. If you are the Foodie I think you are, well lets get started.


First let start with BOETJES MUSTERD

Boetje's Mustard is a Quad Cities-and national-favorite. Beginning in 1889, Fred Boetje began making stoneground Dutch mustard in his garage in Rock Island, Illinois. Using the same recipe today of water, mustard seed, sugar, salt and distilled vinegar, Boetje's tops all mustard sales in the local retail market. It even outsells the big three-French's, Kraft and Plochman-by 7 to 1. In a survey by Illinois Magazine published in its July 2002 issue, Boetje's was voted to be the "Best Illinois food product" in Northern Illinois.

Boetje's Foods Inc (The makers of Boetje's Mustard)

2736 12th St.

Rock Island, IL 61201

Phone: 309-788-4352


Boetjes has won many awards

2008 - World Wide Mustard Festival - Best Coarse Grained Mustard

2002 - Illinois Magazine - Best Illinois Food Product - Northern Ilinois

So what about a Happy Diabetic recipe made with Boetjes.

Ok here goes

Salmon with Boetjes Mustard Glase


  • 6 medium salmon fillets with the skin on (4-6 ounces each)
  • 1 tablespoon olive oil
  • 3/4 cup low fat mayonnaise
  • 1/4 cup Boetjes mustard
  • 1 tablespoons chopped fresh dill
  • 1 teaspoon chopped garlic
  • 1 teaspoon tarrogon
Cooking Instructions

1. Rinse the salmon under cold running water and then dry with paper towels.

2. Brush the skin side of the fish with the oil.

3. Let's make the glaze: in a glass mixing bowl whisk together mustard and the mayonnaise, dill, garlic and tarrogon

4. Pre heat the oven to 350 degrees. When ready to cook, Gently place the salmon pieces skin-side down on the pan. Spoon the glaze evenly over the tops of the fish pieces. cook the salmon pieces until cooked through, 12 to 15 minutes. To test for doneness, insert a metal skewer through the side. It should come out very hot to the touch after 20 seconds. The top of the fish should be lightly browned.Place the salmon to plates or a platter and serve at once.


Saturday, July 11, 2009



I am having tons of fun!

Robert's Salmon Skewers of Love

Salmon is truly a fish for all seasons. It can be prepared in so many tasty ways, and this is one of my favorites. Baked or grilled, the light marinade makes this dish unforgettable. It’s easy and quick to prepare, but your friends will think you cooked all day.


Makes 4 servings

Robert’s Salmon Skewers of Love

2 medium-size fresh salmon filets

2 Tbsp fresh garlic

¼ cup extra virgin olive oil

1 tsp fresh basil

2 Tbsp fresh lemon juice

1 red pepper

2 green peppers

1 red onion

1 large Portobello mushroom

4 bamboo skewers


Skin salmon and cut it into 1-inch pieces. Mix garlic, oil, basil and lemon juice in a bowl. Combine with salmon and refrigerate for 2 hours.

Place skewers in cold water for 10 minutes before building the skewers. (This will keep them from burning.)

Alternate peppers, onions, mushrooms, and salmon on skewers.

Place on a hot grill for 8 to 10 minutes, turning often, or place on a baking sheet in a 375-degree oven for 10 to 12 minutes.

Nutrition at a Glance (per serving)

Calories 226

Total fat 26.5g

Carbohydrate 9.31g

Protein 40

Robert Lewis, a professional chef since 1976, was diagnosed with type 2 diabetes in 1998. Since that time, he has devoted himself to creating five-star recipes that are both delicious and healthy for people with diabetes. Known as “the Happy Diabetic,” he brings encouragement and good eating to audiences around the country.

Monday, July 6, 2009

Garlic Chicken

What more can I say… This is a food of love! This Asian inspired dish has layers of flavor. The garlic, white wine, and parsley make it subtle and delicious.

Ingredients & Methods

Makes 4 servings

Nutrition at a Glance
Calories (46% from fat; 43% from protein 11% from carbs)197
Total fat9 g
Mono fat5 g
Carbohydrate5 g
Protein19 g


In a large skillet, heat oil to medium high. Stir-fry chicken strips until well browned on both sides. Remove chicken pieces and set aside. Sauté garlic slices until soft and golden.

Stir in chicken broth, lemon juice, and wine. When mixture is hot, reduce heat to medium and return chicken to skillet. Simmer a few minutes to heat through.

A professional chef since 1976, Chef Robert Lewis was diagnosed with type 2 diabetes in 1998. Since that time, he has devoted himself to creating five-star
recipes that are both delicious and healthy for people with diabetes. He brings encouragement and good eating to audiences around the country. Visit his website at www.happydiabetic.com.