The Flamingo Conference Resort and Spa Santa Rosa California

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

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.

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

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

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

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