Mmmmm

"Deen Has an Opportunity to Set an Example"

2012-01-27T06:28:00.004-06:00

By Jason Lewis and Chef Robert Lewis

"Deen Has an Opportunity to Set an Example"

When Paula Deen announced this week that she had been diagnosed with type 2 diabetes, it seemed to come as little surprise to critics of the popular celebrity chef and her notoriously calorie-laden all-American comfort food. There's no question that the Southern-themed dishes Deen presents on her TV show and website make generous use of ingredients high in sugar and fat calories-- a big reason for their appeal. It's hard to defend Deen and other curators of decadent, over-indulgent trends in modern American food culture when obesity levels in the country continue to increase with a consistency to which you could set a deep-fried chocolate pound cake timer. Why, then, do I find myself empathizing with Deen as her critics sing, “told you so” in response to her recent health revelations? Twelve years ago, my own career trajectory as a professional chef was unexpectedly altered by a diabetes diagnosis.

During my time as a student at the Culinary Institute of America in 1976, I was taught to value food quality, presentation, and taste. We learned to construct outstanding dishes on a flavorful foundation of sugar, oil, and butter. Health was simply not a priority to me in those days. In the mid 80's I was hired to train and develop recipes for the Tennessee-based Cracker Barrel restaurant chain. Let's just say traditional, waist-expanding Southern fare will always have a special place in my heart, though that proclivity is not the only thing Paula and I share. Like her, I was blindsided with a type 2 diabetes diagnoses at a time that could not have been less convenient for my career as a chef. At Cracker Barrel and other corporate gigs, my mission was to create food that would satisfy the budget and taste buds of a large swath of Middle America who crave affordable comfort food. "Just add a little slab of butter to those green beans!"

For a guy whose world was about beautiful and great tasting food, the diagnosis of diabetes seemed to me in those early days like the beginning of the end of my career. I spent some months in denial telling people I had a "mild case" or I was "borderline" before I finally decided to take personal responsibility. I learned which foods diabetics can and should eat, and I began adjusting my old recipes for people suffering from insulin resistance. So far Deen's mantra has been portion control, which while important, does not take into account general nutrition or the effect that certain types of carbohydrates have on blood sugar levels. The fact is that diabetics can continue to enjoy good food through smart substitutions. Get rid of blood sugar-spiking refined grains like white bread and white rice, and replace them with slower-digested whole grains, resulting in glucose being released into the bloodstream at a more tolerable rate. Eat foods high in fiber, as fiber curbs hunger and helps prevent quick absorption of sugar into the bloodstream. Find ways to incorporate more fresh fruits and vegetables into your diet. These are a few of the principles I've applied in the creation of diabetic-friendly cookbooks-- a result of my work with several nutritionists and endocrinologists combined with my 30+ years of experience as a chef. I meet many diabetics at the cooking seminars I host across the country, and it's always my pleasure to dispel the popular notion that healthy food is either bad tasting, or too expensive.

The popular perception would be that Paula Deen got what was coming to her, but I don't necessarily fault her for being patient in getting her personal and professional affairs in order before making the news of her diabetes public. This month she plows ahead full steam with a new message, a modified business plan, and an endorsement from Novo Nordisk, makers of the blood sugar regulating drug Victoza. If she's able to successfully manage her disease while surviving the critical onslaught from vocal detractors like Anthony Bourdain and others who are making the most of this opportunity to get in a cheap shot or two, this whole situation might end up being a win-win for both Deen and her audience. This is an opportunity for Deen to speak candidly to her loyal fans about the role that her diet played in her current health situation and the real risks of a diet high in processed and refined sugars. Adult type 2 diabetes affects millions of Americans, many of whom know nothing about the disease and are yet to be diagnosed. As one of the most prominent figures in the world of food, now a face of adult type 2 diabetes in America, Paula Deen has a new moral imperative to raise awareness of the disease, and to promote healthy food alternatives for her viewers who already struggle with it. My message to Paula and others is that “good-tasting” and “diabetic-friendly” are not antithetical concepts. It's the same game, just with some new and interesting rules.

Chef Robert Lewis ,The Happy Diabetic R is a classically trained Culinary Institute of America grad and a nationally-known diabetic cooking expert.

www.happydiabetic.com

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

Ok This Restaurant Rocks...

2012-01-09T18:52:00.016-06:00

Check out the Lowbrow

4244 Nicollet Ave S
Minneapolis, MN 55409
Neighborhood: Southwest

The Lowbrow

It's a gem in the southwest suburb of Minneapolis. We met my kids there on a recent visit to the Cities.

The Lowbrow was recommended by our pastor who's daughter and friend run and own the restaurant.

To start we were greeted by a friendly staff. We had reserved a table for 8, glad we did it started to get busy. Our grandkids were greeted warmly and there was a menu for kids that was perfect.

For starters we had an order of nachos it was plenty for all to nibble. Then the serious eating began.

4 burgers were ordered, Gouda, shrooms and swiss, BBQ Bacon,

a turkey rueben with homemade 1000 island.

The kids had mini burger and hand breaded fish.

This a must visit restaurant! Why....

10. The service was awesome, attentive and very friendly.

9. The fresh grass fed beef was amazing.

8. The Buffalo Chili was outstanding...don't go there without trying some.

7. The Lowbrow is a well run and super clean spot.

6. The owner is personable and engaging.

5. Don't miss a trip to the restrooms... you'll know why, trust me.

4. Reasonably priced. It's a great value.

3. The decor was cool and creatively decorated.

2. FANTASTIC turkey reuben, the 1000 to die for.

And the #1 reason to visit the Lowbrow....

The food tastes fresh and is high quality and has an extraordinary atmosphere

But really the pictures speak for themselves

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

Smart Chicken...It just makes good sense

2012-01-04T21:51:00.011-06:00

As you probably have noticed, I actually love to cook chicken. Also I love herbs and especially rosemary and basil.

So today I decided to share with you my recipe I call Chef Robert's Mediterranean Chicken of Love.

The star of the dish is an awesome product I give 4 stars to, called SMART CHICKEN.

Smart Chicken is dedicated to producing the  safest, highest quality, and best tasting  fresh chicken in the United States.  
Smart Chicken products are raised  without animal byproducts, antibiotics, or hormones, are 100% all-natural, and are processed using purified cold air instead of adding non-potable water.

So lets get cooking with my Smart Chicken!

Chef Robert's Mediterranean Chicken of Love

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. This recipe is easy to prepare… and remember, it was made with love!

Ingredients

2 teaspoons extra virgin olive oil
1/4 cup white wine
1 pound Smart Chicken skinless, boneless chicken breast halves, sliced
2 cloves of chopped garlic
1 roma tomatoes, diced
1 tablespoons chopped fresh basil or 1/2 tablespoon dried
1/2 tablespoon rosemary
1/2 tablespoon oregano
10 pitted kalamata or black pitted olives
1/4 cup chopped fresh parsley
salt and pepper to taste

Directions

Heat oil in a large skillet over medium heat. Add sliced chicken and sautè about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside.

Sautè garlic in pan drippings for 30 seconds, then add tomatoes and sautè for 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.

Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve.

Servings: 4

Nutrition at a Glance (per serving)

Calories 336
Total fat 17.75g
Carbohydrate 4.92g
Protein 34.58g

www.happydiabetic.com

2011-12-28T16:33:00.002-06:00

A HAPPY DIABETIC INTERNATIONAL HANUKKAH

2011-12-17T05:41:00.011-06:00

Well it’s that time again, the Jewish holiday of Hanukkah.

So with that said... It's time to eat and celebrate

Carciofi alla Giudia, literally “Jewish Style" Artichokes Robert's way!

1. Trim the outer leaves of each artichoke and the stem to 2 inches long. Using a peeler, peel the stems of each artichoke. In a bowl, combine the artichokes and juice from the lemons. Cover with ice water and allow to sit for 2 hours. Drain well. Using your hands, flatten each artichoke to the shape of a flower.

2. In a large pan, over medium heat, add the olive oil. Add the artichokes, side by side and stem up. Cook the artichokes until tender, turning the artichokes several times for overall browning. Using a wooden spoon, press each artichoke firmly to the bottom of the pan so that the leaves flatten out. Continue to cook for 10 minutes.

3. Carefully sprinkle a little water over the artichokes, this will crisp the artichokes. Continue to cook for 2 minutes.

4. Place the artichokes on a large platter and serve.

Yield: 6 servings

Can you feel the love!

Baked Latkas of LOVE!

OCT 1

You know the problem—the latkas on top are hot, and on the bottom of the pile not-so-hot and soggy. The solution: bake the latkas! Not only do you use less oil and not have to worry about hot oil splatterinsg the pets, but everyone’s latka is done at the same time! Depending on size, anywhere from 9-12 latkas will fit on a traditional cookie sheet, so use 1 or 2 sheets depending upon the number of guests.

Makes 14-18

Ingredients 2 pounds Yukon Gold potatoes
1/2 onion, grated
4 eggs, lightly beaten
1/4 cup matzoh meal (corn meal works too)
3 tbsp extra virgin olive oil
1 tbsp kosher or sea salt

Preheat oven to 350.

Grate the potatoes with skin on or off as desired—I like the skins—and put them in a colander. Dip the colander into a bowl of cold water to rinse off the excess starch—this will help the latkas crisp up nicely. Shake and press excess water out, then dump into a clean kitchen towel and pat dry. Drop the potatoes into a clean, dry bowl and mix in the eggs, matzoh meal, extra virgin olive oil, and salt.

When the oven is ready, drop a few drops of olive oil onto the baking sheet(s) and spread it around with your hand. You want just enough to coat the sheet, no extra. Scoop golf ball-sized mounds of potato mix onto your hand, press flat, and lay on baking sheet.

Bake 10 minutes, flip latkes over, and bake five minutes more. You want the first bake to be the crispy one so cook to desired crispiness on the first round; the second is just to cook thru. Have everything ready to go on the table for when your latkas are done. Plate and serve; YEA!!! everyone has a hot one!

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”

We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

Chef Roberts 3 Ingredient Tomato Sauce of LOVE...

2011-11-06T12:54:00.006-06:00

Have you ever been inspired? You know to create something that you are proud to serve?
My childhood buddy Dean Gold and his wife Kay own an awesome spot in the culinary road...

called Dino, an Italian restaurant/enoteca in Cleveland Park, Washington DC, specializing in local ingredients. Ok just to be clear I think I am the Chef of the world...but when it come to Italian cookery Dean and Kay are the bomb!

I’m not a tomato purist. But there are some that are... You know the type: "I won't eat a tomato off season." but for me I'm all about the pure simple joy of a great tomato and all the wonderful things that you can create with them.

And of course, there’s tomato sauce. Let's be honest great ripe tomatoes are hard to come by at times during the winter. Especially in IOWA where I live!

One of the best way to enjoy tomatoes is the sauce... with three simple ingredients: tomatoes, garlic and olive oil.

I know, not exactly earth shattering. Ok lets shatter a little a little CANED PLUM TOMATOES....ok here me out, they are picked at there peek of flavor, easy to use, economical, available everywhere.

Top Chef Fabio Viviani has some secrets about making a great sauce...

1. Slice tomatoes with a very sharp knife to keep in the juices
2. How to refresh overripe tomatoes
3. For sauce, 90% of the time canned is better because it contains more flavor. Use canned variety packed in tomato juice not water.
4. Crush the tomatoes yourself as one of the last steps to maintain deep flavor.
5. Prepare an Italian tomato sauce with olive oil. When the oil starts to turn red in color the sauce is finished cooking.

3 Ingredient Tomato Sauce of LOVE...

INGREDIENTS

6 cloves garlic
5 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish

Lets Put it Together...

1. Smash 6 cloves of garlic with the back of a knife. Do not chop or slice

2. Over medium heat, cook garlic in 3 Tbsp. of EVOO until light golden brown, not to brown

3. Add tomatoes and generous pinch of salt and pepper. Do not crush them yet.

4. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

5. Add 2 more Tbsp. more of EVOO, turn to higher heat.

6. Crush tomatoes with the back of a wooden spoon. Do not crush them to much.

Cook until the oil turns red. This will tell you the sauce is done!

The sauce can be used with any pasta, fish, vegetables; or topped on crusty bread breads and pizza crusts

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

Healthy Candy Bars...What the? No wait Angell Bars Organic Candy Bars to the rescue.

2011-10-08T17:02:00.008-05:00

Hi friends,

I don't know about you but when it comes to a treat like a diabetic friendly candy like snack it's buyer beware.

From funky sweeteners to highly processed ingredients tread lightly.

When you see a "diabetic" friendly SUGAR FREE anything, look at the label.

Many sugar free food contain some of the most bazar ingredients found on the planet.

The fact is many sugar free candy like foods are higher in carbs then a non sugar free snack.

What do you think, are you eating snacks like this??

MALTITOL; COCOA BUTTER; CHOCOLATE*; POLYDEXTROSE; CREAM (MILK)*; POLYGLUCITOL; MILK FAT; CONTAINS 2% OR LESS OF: CALCIUM CARBONATE; COCOA PROCESSED WITH ALKALI*; MALTODEXTRIN*; SODIUM CASEINATE (MILK) MALTITOL; COCOA BUTTER; CHOCOLATE*; POLYDEXTROSE; CREAM (MILK)*; POLYGLUCITOL; MILK FAT; CONTAINS 2% OR LESS OF: CALCIUM CARBONATE; COCOA PROCESSED WITH ALKALI*; MALTODEXTRIN*; SODIUM CASEINATE (MILK) MALTITOL; COCOA BUTTER; CHOCOLATE*; POLYDEXTROSE; CREAM (MILK)*; POLYGLUCITOL; MILK FAT; CONTAINS 2% OR LESS OF: CALCIUM CARBONATE; COCOA PROCESSED WITH ALKALI*; MALTODEXTRIN*; SODIUM CASEINATE (MILK) ; SOY LECITHIN; NATURAL AND ARTIFICIAL FLAVOR; PGPR, EMULSIFIER *ADDS A NEGLIGIBLE AMOUNT OF SUGAR ; SOY LECITHIN; NATURAL AND ARTIFICIAL FLAVOR; PGPR, EMULSIFIER *ADDS A NEGLIGIBLE AMOUNT OF SUGAR ; SOY LECITHIN; NATURAL AND ARTIFICIAL FLAVOR; PGPR, EMULSIFIER *ADDS A NEGLIGIBLE AMOUNT OF SUGAR

Make no mistake when it comes to eating I like to say "it's all about the balance"

So I though I would look at one snack-e-snack called,

Angell Bars Organic Candy Bars

The Owners Christopher and Suzanne Angell say...

We wanted to create a great tasting organic candy bar that was healthier for you and better for the planet. Made with Fair Trade Certified(®) and great organic ingredients, Angell bars are naturally good and divinely delicious!

They like to say...

Ok my # 1 pick for many reasons, it's the Angell Bars.

The Angell bar was creamy and well made. Simple and clean ingredients no artificial flavors and nasty chemical colors and preservatives. You have to try it

Here a little bit about the Co.

Founded	2008
About	Candy Bars Without Compromise. We love candy bars, but not corn syrup or artificial flavors. We created Angell Bars, the first Fair Trade Certified® organic candy bars, so everyone can enjoy a candy bar without compromising their values.

Company Overview	We make delicious Fair Trade Certified® Organic Candy Bars
Mission	We've always loved candy bars but wanted them to be better for people and the planet. We created Angell bars, from delicious organic and Fair Trade Certified® ingredients, so that everyone could enjoy an all-natural candy bar without compromising their values. -Christopher + Suzanne Angell
Products	Dark Angell (Dark Chocolate with Rich Cocoa and Almond Center), Angell Crisp (Milk Chocolate with Crispy Creamy Chocolate Center) and Snow Angell (White Chocolate with Sweet and Creamy Coconut Center)

Website	http://www.angellbar.com http://www.facebook.com/angellbars\ http://twitter.com/#!/organiccandybar You can see that the ingredient list is clean,natural and pure. Would you like to eat this... Ingredients: Organic dark chocolate* (organic chocolate, organic cane sugar , organic cocoa butter, organic soy lecithin (an emulsifier), organic natural vanilla), organic tapioca syrup, organic oats, organic dry roasted almonds, organic dutch cocoa powder (processed with potassium carbonate), sea salt, organic almond extract. Fair Trade Certified^TM. Nutrition Facts: Serv. size: 1 bar (37g) Amount per serving: Calories 180, Fat Cal. 80, Total Fat 9g (14%DV), Sat. Fat 4.5g (22%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 30mg (1%DV), Total Carb. 23g (8%DV), Dietary Fiber 3g (12%DV), Sugars 16g, Protein 3g, Vitamin A (0%DV) Vitamin C (0%DV) Calcium (2%DV) Iron (90%DV). Percent Daily Values (DV) based on a 2,000 calorie diet. Or this...

Website

http://www.angellbar.com

http://www.facebook.com/angellbars\

http://twitter.com/#!/organiccandybar

You can see that the ingredient list is clean,natural and pure.

Would you like to eat this...

Ingredients: Organic dark chocolate* (organic chocolate*, organic cane sugar *, organic cocoa butter*, organic soy lecithin (an emulsifier), organic natural vanilla), organic tapioca syrup, organic oats, organic dry roasted almonds, organic dutch cocoa powder (processed with potassium carbonate), sea salt, organic almond extract. *Fair Trade Certified^TM.

Nutrition Facts: Serv. size: 1 bar (37g) Amount per serving: Calories 180, Fat Cal. 80, Total Fat 9g (14%DV), Sat. Fat 4.5g (22%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 30mg (1%DV), Total Carb. 23g (8%DV), Dietary Fiber 3g (12%DV), Sugars 16g, Protein 3g, Vitamin A (0%DV) Vitamin C (0%DV) Calcium (2%DV) Iron (90%DV). Percent Daily Values (DV) based on a 2,000 calorie diet.

Or this...

Chef Robert Lewis The Happy Diabetic

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.
www.happydiabetic.com

Flamingo Resort and Spa Santa Rosa

2011-08-13T20:43:00.007-05:00

OK Let's cook!

To eat is a necessity, but to eat intelligently is an art. – Duc Fransois de La Rochefoucauld

Chia Crusted ‘Ahi’ Tuna
Coated with ‘Chia Seeds’ Pan Seared ‘rare’ , Drizzled with Cilantro Oil
Served sliced on a bed of lightly sautéed fresh Spinach, Steamed Brown Rice, Steamed Broccolini & Organic Baby Vegetables

Chia Crusted ‘Ahi’ Tuna

Grilled Asparagus and Roasted Baby Portabellinis Brushed with Olive Oil and Lightly Grilled Over an Open Flame, Stacked with Local ‘MayTag’ Blue Cheese

Caramelized Salmon with Fruit Salsa
‘Splenda’ dusted, pan seared, Balsamic Glaze, Served with our freshly made Mango Pico De Gallo Grilled Citrus Asparagus & Roasted Red Skin Potatoes

Jumbo Tiger Prawns (4) Lightly sautéed with garlic & ‘Extra Virgin’ Olive Oil, Bedded on freshly sliced Organic Tomatoes. Low-Fat Feta Cheese crumbles, fresh Basil, and Cracked Black Pepper Served with a wedge of Lime.

The GREENS

Power Greens Flavor & Nutrition Guide
This is the abridged version. If I included every green I could think of and all the nutrient goodness, this post would be a mile long. What’s your favorite power green and how do you like to serve it? Add it to the list in the comment section.
Swiss chard
Chard has a slightly bitter taste, so when I use it raw in smoothies I add something sweet like a Fuji apple to counterbalance the bitterness. It also has a very salty taste to me when pulverized in my VitaMix, so I like cinnamon mixed in. One cup of chard is off-the-charts high in vitamin K, A and C, along with a host of other botanical wonders. All for a measly 35 calories.
Spinach
Spinach is mild, slightly bitter and versatile. It’s a good power green to add to kid-friendly smoothies as it’s fairly easy to hide if you add a pear or ripe banana and a little goat yogurt into the mix. Speaking of vitamins K and A, one cup of spinach has 1110% (K) and 377% (A) of the recommended daily values. Add in the high concentration of folate, iron, vitamin C, potassium, etc. and there’s a lot of bang for your 41-calorie-buck in a cup of spinach.
Kale
Kale is a little confusing. It has a mildly bitter taste, but it can also taste slightly sweet. It’s hearty (and hardy) and full of volume, if that makes sense. The power green nutrition profiles just keep getting better. One 36-calorie cup of kale gives you almost 200% of the daily value of vitamin A, close to 100% of vitamin C and a whopping 1328% of vitamin K. It even contains a jolt of omega 3 fatty acids.
Mustard Greens
Swiss chard tastes salty and mustard greens have a strong, peppery taste. If you use these in a smoothie, mix a small amount in with some lighter greens like romaine lettuce or spinach. Warning: don’t use raw arugula and mustard greens together! Whoa, that makes for an intense smoothie with a peppery kick. You get the idea on the nutrition part. Most leafy greens are ridiculously high in all kinds of powerful nutrients and mustard greens are no exception.
Turnip Greens
I’ll admit, not my favorite. Especially raw, turnip greens have a intense and bitter taste. They’re very high in plant-based calcium, which may account for the bitter bite. Only 26 calories per cup, they’re worth adding to your arsenal of power greens, but go easy on them and mix them in with some milder vegetables and sweeter fruits to mask the bitterness. Turnip greens are great sautéed lightly in a little broth.
Collard Greens
Aside from the “rubber glove” texture of collard greens, I like these greens for their mild and somewhat smoky flavor. They’re absolutely wonderful blanched quickly, cooled, dried and used as a wrap for chicken salad. You can also add some chopped collard greens to smoothies, but do it in small doses to see how you like them.
Romaine Lettuce
Mild, crisp and somewhat sweet. I love Romaine. This is a perfect “beginner” green and blends in well with other veggies and fruit for a nice mellow smoothie. It’s perfect raw, but I’ve also lightly sautéed lettuce before and it tastes great. Romaine is the low calorie winner at 15 calories for 2 cups and while it’s not the power-house that kale or Swiss chard is, it’s a rich source of plant nutrients.
Arugula
Arugula, also called rocket or Italian cress, is a touch spicy with a hint of mustard. It’s best mixed in with some milder greens for a salad as it tastes bitter by itself. It can also be used in small doses in smoothies and is wonderful sautéed or thrown into a soup at the last minute. I like it on pizza with olives and sliced tomatoes. Like the rest of these greens, arugula is very low in calories, high in antioxidants, is low glycemic, anti-inflammatory and even has a little protein, calcium and iron.
Tatsoi
Tatsoi is part of the bok choy family and although it’s slightly bitter (not bad), it’s excellent in a tossed salad, lightly sautéed or as part of a green smoothie mix. Because of it’s dark green leaves, like the rest of these, it’s rich in antioxidants and is even a good source of calcium and iron. Sauté it with some onions and garlic and serve it with brown rice. It makes for a wonderful “Buddha bowl.”
Frisée
Frisée is that curly, lighter green lettuce that is often added to mixed salad greens. It’s not as hardy as kale, spinach and the other more intense greens. It will even wilt if you put vinegar on it, so wait until the last minute to dress your salads if frisée is part of the mix. It has a mild, very slight peppery taste with a nutty hint to it. It pairs well with bananas and berries in a smoothie (I’m sounding like a leaf sommelier). For a delicious summer salad, try a bed of frisée topped with roasted and sliced beets, pecans, crumbled goat cheese and a drizzle of vinaigrette.

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

The Flamingo Conference Resort and Spa Santa Rosa California

2011-07-28T17:58:00.010-05:00

SONOMA COUNTY, NAPA WINECOUNTRY CONFERENCE RESORT AND SPA HOTEL

The Flamingo Conference Resort and Spa, in the Sonoma County Wine Country, is a Santa Rosa historic landmark. With the classic charm of the resort hotels of the 1950s and all the contemporary amenities important to today’s guests, it is the perfect location for exploring Northern California’s premier Wine Country in Sonoma and Napa. The hotel is centrally located to the towns of Healdsburg, Sonoma, Calistoga and St. Helena. The Pacific Ocean, the Russian River and Armstrong Redwood Grove are both just a short drive away.

Set among the artfully-maintained gardens is the resort’s world-class health club and spa. The Santa Rosa resort is central to twelve distinct wine appellations including the Dry Creek Valley, Russian River Valley and Sonoma Valley. Recreation attractions are abundant both at the resort and in the surrounding Sonoma County countryside.

Terrace Grille Restaurant launches their new

Diabetic Friendly Menu

Executive Chef John MacDonald

Grilled Salmon ’SLT’ Open faced lightly toasted Multigrain Wheat, Fresh Organic Lettuce & Tomato Slices Lemon Horseradish Dressing

Chicken and Goat Cheese Panini
Grilled Chicken Breast, ‘Laura Chanel’ Goat Cheese, Roasted Red Pepper, fresh Pico De Gallo Salsa Served open faced on warm grilled Italian Cibata Bread

Hot & Sweet Pork ‘Prime Rib’ Chop
Grilled Boneless Chop, Homemade Apple Mango Chutney
Steamed Brown Rice, Steamed Broccolini & Organic Baby Vegetables
Chia Crusted ‘Ahi’ Tuna
Coated with ‘Chia Seeds’ Pan Seared ‘rare’ , Drizzled with Cilantro Oil
Served sliced on a bed of lightly sautéed fresh Spinach, Steamed Brown Rice, Steamed Broccolini & Organic Baby Vegetables

Grilled Asparagus and Roasted Baby Portabellinis Brushed with Olive Oil and Lightly Grilled Over an Open Flame, Stacked with Local ‘Point Reyes’ Blue Cheese

Tuscan-Style Grilled Chicken
Lemon & Rosemary seasoned fresh boneless breast, ‘Dreamfields’ Brand Penne/Angel/Spaghetti
Simmered with ‘Extra Virgin’ Olive Oil, Tomatoes, Peppers, Kalamata Olives, Garlic, Mushrooms and White Wine

Caramelized Salmon with Fruit Salsa
‘Splenda’ dusted, pan seared, Balsamic Glaze, Served with our freshly made Mango Pico De Gallo Grilled Citrus Asparagus & Roasted Red Skin Potatoes

Turkey Basil Panini Lightly grilled Multigrain Bread, Pesto spread, Fresh roasted Turkey Breast, Fresh Leaf Spinach Caramelized Sweet Onions, Sonoma Jack Cheese

Mediterranean

Organic Field Greens, Cucumbers, Grape Tomatoes, Kalamata olives, Capers, Red Onion, Low Fat Feta Cheese, Splashed with Red Wine Vinegar & Olive Oil

Sonoma Mission Spinach Salad Fresh Spinach, Romaine, Belgian Endive, Black Mission Figs, Dried Berries, Sunflower Seeds Organic Pear Tomatoes, ‘Laura Chanel’ Goat Cheese, Sherry Balsamic Vinaigrette

Executive
Chef John Making Magic

Asian Chicken Salad Marinated Grilled Fresh Chicken Breast, Tossed Asian Greens Mix

Cashews, Mandarin Oranges, Crispy Fried Udon Noodles, Spicy Thai dressing
Mediterranean
Organic Field Greens, Cucumbers, Grape Tomatoes, Kalamata olives, Capers, Red Onion, Low Fat Feta Cheese, Splashed with Red Wine Vinegar & Olive Oil

Sliced Lemon Crème Cake Tower
Thin slices of sugar free lemon cake layered with fresh blueberries, Fat-Free Whipped Cream, Sugar-Free Chocolate Sauce

Poached Pear and Dark Chocolate
Chilled Bosc Pear, Fresh Raspberries, with a bite of Dark Ghiradelli Chocolate Fresh Fruit

Fresh Fruit with Sweet Angel Bruschetta & Raspberry Sauce
Toasted ‘Angel Food’ Sponge, Raspberry Sauce, Diced California Fresh Strawberries, Sugar-Free Chocolate Sauce

http://youtu.be/u7ijvlDomI0

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

Smart Starts! 7 Days of Healthy, Low Carb Breakfasts

2011-06-27T07:50:00.003-05:00

Breakfast is the most challenging meal for people living with diabetes. In this country, standard breakfast fare is usually very high in carbohydrates. Cereal, toast, bagels, muffins, danish, scones, pancakes, waffles, and even fruit are among the foods most likely to spike your blood sugar. Bacon and eggs are carb- free, but bacon comes with other downsides (i.e., nitrites and sodium) and even the most devoted of egg lovers can't have eggs every day.

MONDAY

Back-to-work Monday is a good day to go for simple toast and toppings. But a slice of whole grain toast with a tablespoon of jam on it will cost you 26 grams of mostly fast-acting carbs. And it's unlikely that one piece of toast will satisfy you. Try this:

Blueberry Danish Roll-Up

1. Mash 1/4 cup of blueberries or another type of berry and 1/2 teaspoon of sugar substitute. Let sit to macerate for five minutes. Spread 1 teaspoon of butter, 2 tablespoons of cream cheese and the berry mixture on one half of a piece of low carb lavash bread.*

2. Roll up, using toothpicks if necessary to hold it together, and heat in toaster oven or microwave until warm throughout. 3. Have a hard-boiled egg to complete your meal.

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

Hy Vee Health Fair 2011

2011-03-26T14:30:00.008-05:00

It was a great day in Des Moines.

Take a look at the all the awesome folks!

Nicole Johnson is an American pageant titleholder from Seminole, Florida who held the Miss America title in 1999. She is now a diabetes advocate, having been diagnosed with type 1 diabetes in 1993.

THE BIGGEST LOSER!

The Biggest Loser Two Time Contestant Daniel Wright from season 7 and 8 and

and Daniel Wright.

Rebecca Meyer

BIO

Rebecca grew up the "baby" of four, a role that has made her the sassy yet sweet girl she is today. Rebecca had struggled every day for the last 14 years with her weight, being the heaviest in her family. At the age of 17 she starved herself and lost close to 80 pounds, but four years later and out of high school, she gained all the weight back, plus an extra 50 pounds. Rebecca was active in sports and R.O.T.C. in school and had planned on a career in the military, but could never reach the weight limit. Rebecca wants to lead a healthy life more than anything and for the first time she believes that she deserves, wants and needs this opportunity.

Shawn Johnson Gold medal Olympic Gymnast and winner of Dancing With The Stars

The Sound Dudes sampling my food.

Chicken Satay of LOVE- It's Gluten Free

2011-03-13T08:52:00.002-05:00

Satay (pronounced SAH-tay) is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecuedover a wood or charcoal fire, then served with various spicy seasonings.

The Origins

Satay was supposedly invented by Javanese street vendors, based on satay becoming popular after the influx of Arab immigrants in the early 19th century. The satay meats used by Indonesians and Malaysians, mutton and beef, are also favoured by Arabs and are not as popular in China as are pork and chicken. Another theory states that the word satay is derived from the Minnan-Chinese words sa tae bak meaning three pieces of meat. However this theory is discounted since traditional satay often consist of four pieces meats.

This is a classic dish and soooo easy to make. It's great for parties and get togethers.

What's in it...

The Chicken

1 lb raw chicken breast cut into strips

1/2 cup coconut milk

1 tsp turmeric powder

2 tbsp garlic, minced

The Sauce

3 tbsp penut butter

2 tbsp tahini

1 tbsp light soy sauce (gluten-free)

1 tbsp brown sugar

1/4 cup vegetable broth, gluten-free

1 tbsp fresh lime juice

Let's put it together...

1. Combine the sliced chicken, coconut milk, turmeric powder and garlic and mix well and place in the refrigerator for 1 to 4 hours in a large Ziploc type baggie or large covered bowl.

2. Soak wooden skewers in water for 30 minutes, this will help them not to burn.

3. Heat the oven to 425 or fire up the grill.

4. Remove chicken from marinade and thread chicken on to the skewers.

5. Place the chicken on a cookie sheet and place in the oven or grill the chicken for 3 to 5 minutes on each side, until cooked through.

Serve with peanut sauce.

The Sauce

1. In a small saucepan, mix peanut butter, tahini, soy sauce, sugar, veggie broth, lime juice. Place on the stove top and over low heat, stirring until smooth and well combined.

The Thank You Economy | New Gary Vaynerchuk Keynote

2011-03-13T08:03:00.000-05:00

A wine that's a real wow!! Silverwolf Valley Wines- Minkra Merlot 2008

2011-03-06T17:30:00.005-06:00

The Wine

Silverwolf Valley Wines- Minkra Merlot 2008

The Vintner is a friend of mine. With that said I will he honest and impartial...Thats how we roll here!

ok, this wine is a nice full bodied Merlot. The Merlot grape is a close cousin to Cabernet Sauvignon in many respects. It is lower in tannins and makes wines that mature faster and are softer in texture. Merlot is often blended with Cabernet Sauvignon in order to soften the blend. At its best, Merlot makes a wine that is dry, rich in flavor and smooth as it finishes in your throat. At its worst, Merlot makes wine that is dry but thin in taste and texture, and not very pleasant to consume. Most of what you will come across are likely to be of pretty good quality.

With that said, if you saw the movie "SideWays" it was a Merlot bashing couple of hours. But make no mistake Merlot is a fine and very drinkable wine and the Silverwolf Valley Wines- Minkra Merlot 2008 is no exception.

This wine Opens with aromas of vegetables, cassis, black cherry, and mocha plus soft tannins which finish broad and long. Well balanced and structured. The Minkra Merlot is produced from vineyards located throughout Minkra’s finest grape growing regions. The winemakers believe that each appellation contributes unique flavor and structure from the area’s soil and climatic conditions.

This is a soft, supple red that finishes with a burst of ripe raspberry fruit flavors. It's the perfect choice for those who prefer a back road to a freeway.

My personal rating is is a 91. WOW is it AWSOME!!

This wine is imported by Elvin Imports, Minkra City, Minkra

Nice deep red color

To learn more about wine check out WINE LIBRARY TV.

Check out http://tv.winelibrary.com/

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

FIVE SPICE GARLIC CHICKEN...of Love

2011-03-06T14:47:00.003-06:00

This is a great recipe...enjoy

FIVE SPICE GARLIC CHICKEN

6 ounces cooked shrimp

1 tablespoons olive oil

1-2 T Minced clove garlic

1 teaspoon Chinese 5 spice powder

1/4 cup vegetable

2-3 tablespoon Hoisin sauce

½ Red Pepper-Sliced

½ Green Pepper- Diced

Water chestnuts

Celery-Sliced

Green Onion -Sliced

Snow Peas

Carrots- shuddered

freshly ground pepper

Heat the oil in a large skillet over moderate heat. Add the veggies and cooked shrimp.

Sauté for about 4 to 5 minutes.

Add and deglaze the pan with the garlic and Chinese 5-spice powder and add the broth and hoisin mixture.

Boil down thick and glossy.

Sprinkle the scallions on top.

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

www.happydiabetic.com

Take a Tour of Sonoma Valley with Chef Robert

2011-02-20T11:13:00.004-06:00

4 Diamonds in the Alexander Vally, California wine region

A Visit to Alexander Valley...

If you are hanging out in the town of Santa Rosa or Windsor or visiting San Francisco you might think about taking a day trip to check out a few wineries in Sonoma County. This is an easy drive along Highway 101 and perhaps one of the most beautiful roads in California wine country. The drive is about 50 miles north for San Francisco to Sonoma County’s wine destination town of Healdsburg. From Santa Rosa it's about 12 miles. From Windsor we travel on highway 128 towards Healdsburg. Highway 128 travels through two famous wine appellations, the Knight’s Valley AVA and the Alexander Valley AVA. As you enter the Alexander Valley stretch, about 14 miles, both sides of the highway are lined with beautiful vineyards, and there are several wineries to visit along the Alexander Valley Highway.

We visited 4 wineries. As you watch the videos you will get a sense of our experiences.

The first was the reservation only Lancaster Estate:

The visit was well worth the $20.00 per person fee. The Estate was awesome. The tour we took had only 2 other couples with and the wines were exceptional. We tasted ranges of wine from $50.00 to $100.00. This is a must visit!

Lancaster Estate

15001 Chalk Hill Road
Healdsburg, CA 95448
Tel. 707.433.8178
F. 707.433.2169
www.lancaster-estate.com

__________________________________

The Next on our tour was the Alexander Valley Vineyards.

The were also very good. They poured a wide range of wines.

The Wetzel Family Estate: Alexander Valley appellation, Sonoma County. The vineyards stretch from the banks of the Russian River up on to south facing hillsides. AVV produces nearly 20 wines from the 11 estate grown varieties, listed in quantitative order:

Cabernet Sauvignon
Merlot
Chardonnay
Syrah
Zinfandel
Pinot Noir
Gewürztraminer
Malbec
Petit Verdot
Viognier
Sangiovese

Brands: Alexander Valley Vineyards, CYRUS, Sin Zin, Redemption Zin, Temptation Zin, New Gewurz, Two Barrel, Alexander School Reserve

Alexander Valley Vineyards

avv@avvwine.com

8644 Highway 128
Healdsburg, CA 95448

Office hours:

8am–5pm

Tasting room hours:

10am–5pm

1-800-888-7209
(707) 433-7209
(707) 433-9408 Fax

_________________________________

Our next stop was Francis Ford Coppola Winery

300 Via Archimedes
Geyserville, CA 95441

707-857-1400
Toll free: 1-877-590-3329

One of our favorite attractions at the winery is the Movie Gallery, displaying a vast collection of authentic movie memorabilia. Francis’s filmmaking career spans five decades, which means we have some pretty amazing items to explore, including several Academy Awards, Don Corleone’s desk from The Godfather, and the original automobile from Tucker: The Man and His Dream rotating impressively on a showroom turntable. Much of the memorabilia is integrated throughout the property so that you can enjoy it all while you taste wine, peruse the retail merchandise or make your way to our restaurant.

____________________________________________________

Our final visit was Jordan

Wow this was an awesome experience. This was also a reserved visit. Their is a wine room to taste. It's a little off the beaten path, but they like it that way. You might drive right past it if aren't careful.

Tucked into the hills of Sonoma County’s Alexander Valley, Jordan Vineyard & Winery has been dedicated to Cabernet Sauvignon, Chardonnay and hospitality since its founding in 1972 by Tom and Sally Jordan. Under the guidance of their son, John, Jordan continues its pursuit of excellence in every aspect of the business, striving to place in balance the complexities of winegrowing, the artistry of the cellar and the joys of the table.

http://www.jordanwinery.com

1474 Alexander Valley Road • Healdsburg,

California 95448-9003 • 800.654.1213

Chianti by VESPA 2010

2011-01-23T09:37:00.004-06:00

Chianti by VESPA 2010

If you are ever in Florence Italy, this is a must! We used the tour Co. Florancetown. http://www.florencetown.com/eng/tuscany-tours/single-day-tours/77/tuscany-by-vespa--original-1-day-tour.html

Our travel planners are Howard and Roxana Lewis @

Protravel International 9171 Wilshire Blvd, #428 Beverly Hills CA 90210 Tel: 310-271-9566 CST - #C255-2120

They will pick you up with one of our confortable, air-conditioned mini-vans fully protected with car insurance and they take you to the countryside, away from the busy city. First you will receive an orientation conducted by an English speaking trained professional ensuring the safe operation of the Vespa before we head out for our engaging and enjoyable ride. Our guide was awesome!

You will drive along quiet and scenic country roads offering splendid views of the rolling hillside and visiting different small medieval villages in the heart of Tuscany and enjoying the most fabulous of the landscapes. Next, we will stop for lunch at a tipical Tuscan castle* to join a little tasting of some of the most famous Chianti wines, locally produced. We stopped at the Corsini Vineyards and had a nice lunch and sampled wine and the best organic olive oil I'v ever tasted.

Andrea Trini was our guide. He was great! Very knowledgeable and easy going.

Then it's back to downtown Florence at about 4.30pm.

Don't forget Valentine's Day...

2011-01-22T14:17:00.005-06:00

It's not to early to start planing your Valentine's Special day.

Chef Robert's Valentine's Day Gift Ideas Valentine's Day is just around the corner, does your special someone love to cook? Here are just a few ideas.

Lets Start with one of my Favorites...The Classic Bloody Mary, lets put it together.

The Bloody Mary of Love!

3-4 oz vegetable juice or tomato juice
2 tablespoons tamari (wheat-free naturally brewed soy sauce)
1 tablespoon hot pepper sauce like Tabasco
1 teaspoon celery salt
2 tablespoons tamari (naturally brewed soy sauce)
1-2 ounce River Baron Vodka Americans premium vodka, to taste http://www.mrdistilling.com/frame/recipes_vodka.shtml
Olives and Caper berries, for garnish
Long celery stalks, with leaves, for garnish
Ice cubes

Drop some ice cubes in a shaker and combine juice, tamari, hot pepper sauce, celery salt and vodka. Shake well. Strain into tall glasses filled with ice cubes. Garnish each glass with caper berries and celery stalks. Enjoy!

OK next up...

Shrimp Scampi and Tomatoes

What's in it?

1 large tomatoe; (4 slices)
2 oz Feta cheese
4-5 sprigs of basil; fresh
4 T. virgin olive oil
Dash cracked pepper
1 lb large fresh shrimp, raw, deveined
1 clove garlic, minced
1/4 tsp freshly ground black pepper

1 fresh lime

Let's Put it Together!

Wash and slice tomatoes crosswise into 1/2-inch-thick slices, 4-5 slices. Arrange the slices on a salad plate. Sprinkle the Feta on top each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper.

Shrimp preparation:

Combine the juice of the lime, oil, garlic, and pepper in a large bowl. Add shrimp and toss lightly to coat. Heat the grill or a hot sauté pan until hot. Place the shrimp on the grill or in a pan and cook for approximately 3-4 minutes. Turn the shrimp. Place the shrimp on top of the tomato, basil, and feta cheese. Enjoy!

What about the Main course?

Chef 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.

What's in it?

2 medium-size fresh salmon filets
2 Tbsp fresh garlic
1/4 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

Let's Put it Togather
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

Weekly Pair and Share Dish of the Day!

2011-01-16T15:46:00.010-06:00

Weekly Pair and Share

Dinner Menus

Happy Diabetic Friendly Recipes and

Pair and Share

Dish of the Day!

Just what does pair and share mean. Simple, when I eat out with my wife we order one entree and split it. It's always plenty of food and guess what? When the check comes it's cut in half!

Chef Robert Lewis The Happy Diabetic gives you Pair and Share meal plans, awesome recipes of Love that are perfect to share, making the portions right on!

How I plan my Pair and Share healthy plates:

1. Every item should be available at you local grocery store.

2. The plates will be lower in carbs.

3. They will have more complex carbs-fruits and veggies, beans, fish, lean meats

4. Flavor, Flavor, Flavor! Easy to use spices.

5. All oils used will be monounsaturated. At the center of the famously heart-healthy Mediterranean diet is olive oil is considered a "good" fat that helps slash the risk of heart attack -- and has been shown to help keep blood sugar steady by reducing insulin resistance.

As a diabetic, you should talk to your health care provider before beginning any new meal plan. Ask your healthcare provider to refer you to a Certified Diabetes Educator or a Registered Dietitian to create a meal plan just for you. They can help you determine how many calories and carbs, you need. Remember one size does not fit all.

Chef Robert's Mediterranean Chicken of Love

Go ahead Pair and Share it!

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!

What's in it?

2 teaspoons extra virgin olive oil

1/4 cup white wine

1 pound skinless, boneless chicken breast halves, cooked and sliced

2 cloves of garlic

1 roma tomatoes, diced

1/2 diced green pepper

1/2 diced red pepper

1/2 sliced red onion

1/2 cup sliced mushrooms

1 teaspoon chopped fresh or dried basil

1 teaspoon rosemary

1 teaspoon oregano

10 pitted kalamata or black pitted olives

1/4 cup chopped fresh parsley

1 can of italian white beans (drained)

NO salt.... pepper to taste

Let's Put it Together!

1. Heat oil in a large skillet over medium heat.

2 Add the onions and peppers and mushrooms and tomatoes and sautè for about 5 minutes. Lower heat, add white wine, and simmer for about 5 minutes. Add garlic oregano, rosemary, and basil, and simmer for 2 to 3 more minutes.

Return the cooked chicken to skillet and heat. Add olives and parsley to the skillet and cook for 1 minute. Season with pepper to taste, and serve.

Servings: 4

Nutrition at a Glance (per serving)

Calories 336

Total fat 17.75g

Carbohydrate 4.92g

Protein 34.58g

Taste for Life:
Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

http://www.happydiabetic.com

Chef Robert's Top Wine and Sprit Picks for 2011

2011-01-15T13:03:00.006-06:00

Wine...love it!

Over the next 12 months I will taste and review some awesome wines.

I promise I will not sugar cote my option.I will tell it like it is.

Much of what I'v learned come for the school of tasting.

ok...here are my rules for wine:

1. Be open minded, don't get in a wine rut. Try all kinds. Look, some will be winners others not. That's the adventure.

2. You don't have to spend a fortune.

3. The label tell the story learn how to read and understand the terminology, it's really simple.

4. Develop your taster! My wine mentor Gary Vay-ner-chuk from

Wine Library TV http://tv.winelibrary.com/ explains it this way! Watch

FUN!!!!

Ok, for real tune into Wine Library for a great learning opportunity.

But what about us diabetics? Here's what the ADA recommends.

A Few Guidelines

Use alcohol in moderation. Alcohol can dangerously lowerblood 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.

If you choose to drink alcohol, limit the amount and have it with food. Talk with your health care team about whether alcohol is safe for you.
Women should drink 1 or fewer alcoholic beverages a day (1 alcoholic drink equals a 12 oz beer, 5 oz glass of wine, or 1 ½ oz distilled spirits (vodka, whiskey, gin, etc.).
Men should drink 2 or fewer alcoholic drinks a day.
If you drink alcohol at least several times a week, make sure your doctor knows this before he/she prescribes a diabetes pill.

More Tips to Sip By

Drink only when and if blood glucose is under control. Do not omit food from your regular meal plan.
Test blood glucose to help you decide if you should drink.
Wear an I.D. that notes you have diabetes.
Sip a drink slowly to make it last.
Have a no calorie beverage by your side to quench your thirst.
Try wine spritzers to decrease the amount of wine in the drink.
Use calorie-free drink mixers -- diet soda, club soda, diet tonic water, or water.
Drink alcohol with a snack or meal. Some good snack ideas are pretzels, popcorn, crackers, fat-free or baked chips, raw vegetables and a low-fat yogurt dip.
Find a registered dietitian to help you fit alcohol into your food plan.
Do not drive or plan to drive for several hours after you drink alcohol.

Adapted from the book Diabetes Meal Planning Made Easy. Written by Hope S. Warshaw, MMSc, RD, CDE, a nationally recognized expert on healthy eating and diabetes.

__________

The first Spirt to talk about...is Iowa's newest vodka, the brainchild of a television weather guy and his transportation engineer brother.

Mississippi River Distilling Co.

Maker of the new River Baron vodka, a River Rose gin coming in February and a not-yet-named bourbon scheduled for late next year - opened its doors for tours and tastings in Le Claire Iowa for the first time in December 2010. Owners Ryan Burchett, 36, and Garrett Burchett, 30.

Mississippi River is Iowa's third microdistillery. The list also includes the makers of Templeton Rye, a wildly popular whiskey that is mostly distilled in Indiana, and Cedar Ridge Vineyard in Cedar Rapids.

So what does it taste like?

Sweet and Smooth... It's a great sipping Vodka. The nose has hints of vanilla and a clean no burn moth feel.

Here's my version of the RIVER BARON ROOT BEER FLOAT of LOVE

for 1
Ingredients:
2 ounces River Baron Vodka
4 to 6 ounces root beer
1 scoop vanilla ice cream

Directions:
Pour vodka and root beer into a tall glass. Add ice cream and serve with a straw.

Check out the Baron @

www.mrdistilling.com

http://mrdistilling.com/blog/

http://www.facebook.com/mississippiriverdistilling

Please feel free to feedback to me your comments.
Buon Appetito!

Chef Robert The Happy Diabetic

www.happydiabetic.com

Taste for Life:
Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

Tips for making healthy food choices 2011

2011-01-07T17:26:00.002-06:00

MODERATION! is my mantra!

Tips for making healthy food choices in 2011

Eat a wide variety of foods from the different food groups.
More fruits and veggies. 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. For best health, these should make up only a small portion of overall food choices. Saturated fats (animal fats and shortenings, for example) tend to raise blood cholesterol levels and are bad for the health of your heart.
Use salt (sodium) in moderation. Most people eat more salt than they really need. For some people, extra salt adds to their risk for high blood pressure. High blood pressure is more common in people with diabetes. Uncontrolled blood pressure (greater than 130/80) greatly increases the risk for health problems. 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. Learn how to fit the sweets you enjoy into your overall plan.
Use alcohol in moderation. Alcohol can dangerously lowerblood 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.

Thanks to my friends at http://www.lillydiabetes.com/pages/choosing-healthy-foods.aspx

HAPPY HOLIDAYS 2010

2011-01-07T16:15:00.000-06:00

Great Food Choices for 2011

2011-01-05T12:11:00.004-06:00

Ok...here we go!

Beans are an inexpensive and delicious food that you will want to keep stocked in your pantry because of their numerous health benefits. Here are some of the advantages of a bean-rich diet.In addition to their high fiber and protein content, a new study finds that beans, particularly black ones, are a rich but overlooked source of antioxidants.

Be a Bean Lover...
Beans pack a powerful and tasty punch at a low price—better still, beans and legumes can be stored for a relatively long period of time. They will keep their quality for 6–12 months, perhaps even longer, if stored correctly. It is perfectly fine to store them in the unopened plastic bag that they come in. Also, you can transfer the beans to an airtight glass or metal container and store in a cool, dry place (but not the refrigerator.) Remember, the beans may take on or lose moisture, which can affect the soaking and cooking time.

Black Bean Soup of Love!

This soup rocks! Canned black beans can be used instead of dried black beans, although I find the flavor is even better when dried beans are used.
What in it?
1 cup dry black beans, rinsed and drained
1 4-inch piece kombu
1 small onion, finely chopped
1/2 red bell pepper, diced
2 garlic cloves, finely chopped
3 tbsp tamari
1 tsp ginger juice
2 tbsp chopped fresh cilantro, for garnish

Let's put it togather...
1. Cover beans with water by 1 inch in a bowl and soak overnight; drain.
2. Transfer beans to a stockpot and cover by 2 inches with water; add kombu and cook, stirring occasionally for 1 hour, adding more water as needed.
3. During the last 20 minutes of cooking, add onion, bell pepper and garlic. Remove from heat and stir in tamari and ginger juice.
4. Scoop it up in serving bowls and garnish with fresh cilantro.