Welcome my blog of LOVE!

Tuesday, April 30, 2013

Live Interview and Cooking Demo with Chef Robert Lewis, aka the Happy Diabetic

The Recipes of LOVE



Live Interview and Cooking Demo with Chef Robert Lewis, aka the Happy Diabetic
Time: May 9, 2013 from 1pm to 2pm
Location: TuDiabetes homepage
Website or Map: http://www.TuDiabetes.org
Event Type: live interviewvideochatcooking demo
Organized By: Emily Coles


Shrimp and garlic goes together like no other combination!  This recipe makes a great appetizer or side dish. Its one of my favorites because it takes very little time to make. This is a twist on the classic scampionly much more HAPPY! 

1 large tomato (4 slices)
2 oz Feta cheese
4-5 sprigs of fresh basil
4 T virgin olive oil
Dash cracked pepper
1 lb large fresh or cooked shrimp
1 teaspoon olive oil
1 clove minced garlic
1/4 teaspoon freshly ground black pepper
1 fresh lime

Wash and slice tomatoes crosswise into 1/2-inch-thick slices.  Arrange 4 slices on a large salad plate.  Sprinkle the Feta cheese on top each tomato.  Cut fresh basil leaves into strips and top sliced tomato with basil.  Heat the olive oil in a pan and add the garlic and the shrimp and cook until done. If you are using cooked shrimp it should take about 3 minutes. If you are using raw shrimp it should take about 5-6 minutes. Place the cooked shrimp on the tomatoes and drizzle the garlic and olive oil mixture over the cheese and shrimp. Add a dash of pepper and a squeeze of fresh lime Enjoy!

Servings: 4

Nutrition Facts (per serving:
      215 Calories
      2 gm Carbohydrates or 0 Carb Choice
      8 gm Fat
      13 gm Protein

If you've ever traveled to Greece, you know all about the healthy eating habits of the locals. This dish is a rich and full-flavored sample of their cuisine, heavy with aromas from the Mediterranean.  The tender chicken, garlic, and tomatoes create a delicious combination that your friends and family will not soon forget, and it's just as good if you substitute shrimp for the chicken. This recipe is easy to prepare and remember, it was made with love!

2 teaspoons extra virgin olive oil
2 cloves of garlic
1 roma tomatoes, diced
3 fresh mushrooms
½ red pepper
½ green pepper
1/4 cup white wine or Veggie Stock
1 T oregano
1 T chopped garlic
1 can garbanzo beans drained and rinsed
1 T chopped fresh basil
1 pound skinless, boneless cooked chicken breast halves, sliced
10 pitted black pitted olives
1/8 cup chopped fresh parsley
¼ lime
Pepper to taste

Heat oil in a large skillet over medium heat. Sautè all the veggies, garlic for 3-5 minutes, then add tomatoes and sautè for 2-3 minutes. Lower heat, add white wine, and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes.  Add the cooked chicken and cook over low heat until chicken is completely heated through. Add olives and parsley to the skillet and cook for 1 minute. Season with pepper to taste, and serve.

Servings: 4
Nutrition Facts (per serving):
196 Calories
19 gm Carbohydrates or 1 Carb Choice
8 gm Fat
13 gm Protein

Recipe by Robert Lewis, www.happydiabetic.com



1 T of fresh blueberries
4 strawberries
2 T fresh raspberries
4 teaspoons sugar free chocolate syrup
4 small slices angel food (1 oz each)
Light real whipped cream

1. Slice 4 pieces angel food cake in 1 inch slices and toast lightly under a low broiler until golden brown.
2. Place the angel food on a plate.
3. Top each piece with 1 teaspoon whipped cream.
4. Place 1 sliced strawberry on top of the whipped cream.
5. Drizzle 1 teaspoon of sugar free chocolate sauce on top of each slice of cake.
6. Sprinkle with sugar free cinnamon sugar.
7. Place the blueberries and raspberries around the cake.

Servings:  Makes 4 HAPPY Desserts

Nutrition Facts (per serving):
            110 Calories
            21 gm Carbohydrates or 1 ½ Carb Choice
            2 gm Fat
            2 gm Protein

Recipe by Robert Lewis, www.happydiabetic.com