Archive for September, 2012
½ cup plus 1 tablespoon skim milk, divided
3 tablespoons Smart Balance melted
¾ cup all purpose flour
1 package sugar free cook and serve vanilla pudding mix
1 teaspoon baking powder
1/8 teaspoon salt
2 cups fresh blueberries
1 package of light cream cheese
½ cup Splenda
In a large mixing bowl, beat ½ cup milk, Smart Balance and egg. Combine the flour, pudding mix, baking powder and salt. Stir into egg mixture until moistened. Pour into 9-inch pie plate coated with non-stick cooking spray. Arrange blueberries over batter to within ½ inch of edge of plate. In a mixing bowl, beat the cream cheese, Splenda and remaining milk until smooth. Spread over berries to within 1 inch of berry edge. Bake at 350 degrees for 30-35 minutes. Makes 8 servings.
161 calories per serving, 16 grams of carbohydrates per serving, 10 grams of fat per serving.
1 boneless, skinless chicken breast-diced
1 cup low fat turkey sausage-sliced
¼ cup red bell pepper-diced small
¼ cup green bell pepper-diced small
½ cup white onion- diced small
2 tablespoons garlic- minced
½ cup canned tomatoes- diced
1 cup low sodium chicken stock
2 cups whole wheat spirelli or rotini pasta- cooked
2 tablespoons extra virgin olive oil
Over medium high heat, put olive oil in sauté pan. Season chicken and sausage with Cajun seasoning. Sear chicken and sausage until fully cooked and browned. Add garlic, bell peppers and onions. Cook until tender. Add tomatoes and Chicken stock. Simmer and reduce liquid mixture by half. Add cooked pasta and toss all ingredients together.
2 whole butternut squash (4 cups)
1 bunch green onions- chopped (1/2 cup)
1 cup onions- diced fine
1 cup celery- diced fine
½ cup red bell pepper- diced fine
1 teaspoon extra virgin olive oil
1 quart low sodium chicken broth
1 quart skim milk
2 tablespoons fresh thyme
Salt and white pepper- to taste
Garnish with 1 teaspoon FF plain Greek yogurt
Cut the squash in half and remove the pulp and seeds. Rub the extra virgin olive oil on the squash and pan. Place the squash skin side up on the pan. Bake at 350 degrees for 40 minutes or until soft. Scoop the flesh out of the skin and set aside. Sauté the other vegetables in olive oil until soft, add the butternut squash to this mixture and cook another five minutes. Add the chicken broth and milk and bring to a boil for five minutes, stirring often. Puree mixture in a blender or use a stick blender until smooth. Add the thyme, salt and white pepper to taste. Garnish with a dollop of low fat plain yogurt and serve. Serves six.
Recipe total = 805 cal, 9 gm fat, 143 gm carb | Per serving (6 total) =134 cal, 1.5 gm fat, 23 gm carb
Middle-aged adults who were born preterm, even moderately preterm (32 to 36 weeks’ gestation), are less insulin sensitive compared with adults who were born at term, according to research published in the October issue of Diabetes.
Sarah Mathai, M.D., of the University of Auckland in New Zealand, and colleagues conducted a study involving 52 adults aged 34 to 38 years (31 had been born preterm) and 61 of their children (37 born of preterm parents) to evaluate whether there is a relationship between insulin sensitivity and β-cell function in adults born preterm and their children.
If you have had diabetes for a long time and have developed complications, you may have questions about whether you should be engaging in physical activity—and if so, what kind of physical activity is best for your condition.
According to Jacqueline Shahar, MEd, RCEP, CDE, a clinical exercise physiologist and manager of Exercise Services in the Joslin Clinic at Joslin Diabetes Center, patients with diabetes complications should definitely continue to find appropriate opportunties for physical activity. In the Joslin’s Easy Start program many patients have significant diabetes complications and are able to exercise regularly and safely as part of their diabetes self-management plan.
Despite the taunts of various naysayers it is possible to eat well on a budget—the operating definition meaning to eat healthy foods that taste good. There are, however, two prerequisites: the person attempting this feat must have a basic command of cooking and a fair degree of organizational skill. The first is a requirement; the second a strong recommendation.
Just as drugs have side effects, there are reverberations to food budgeting. It takes time and generally avoids the use of convenience items. The “from-scratch” nature of the endeavor means that without a basic proficiency of cooking techniques and seasonings your food will be healthy, but nobody will want to eat it!