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Posts in Diabetes

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Rhubarb vs. yams/sweet potatoes

Posted September 13, 2011

There’s a big difference in calories & carbs with these two items.  Substitute 25% of the rhubarb  and you’ll alleviate 22% of the calories & 90% of the carbs.  Reduce the butter & crème and you’ll have a delicious side dish.


Soups

Posted September 13, 2011

Quick and easy soups can be prepared in 20 minutes with a few easy steps.  Be sure to cut up the vegetables into small pieces while cooking them in stock.  Broccoli works well as a starter.  Sauté onion & celery in olive oil and some butter for 8 minutes, add flour and cook for 5 minutes. Add cooked veggie & stock and simmer for 5 minutes.  Purchase a hand blender that can be put into the stockpot and blend.  You can also use a little lowfat milk to lighten & heighten this soup.  Season with S & P.


Chicken Picatta

Posted September 13, 2011

Chicken Picatta is an easy and quick dinner entrée.  You’ll need skinless/boneless chicken breasts, capers, butter, white wine, lemon juice, S & P.  Make sure the chicken breasts are thin, so pound them to ¼ inch and dredge in flour.  Cook in butter and olive oil until lightly brown.  Keep warm in oven.  Add wine, butter & lemon juice to pan drippings and add capers.  Simmer for 10 minutes until lightly thickened.  Season with S & P.  Pour over warmed chicken & serve with rice or side of choice.


Fresh Manicotti

Posted September 13, 2011

Prepare fresh crepes first;  2 eggs, 1t salt, 1 cup water or milk, 1 ¼ cups flour & parsley. Spoon onto well oiled sauté pan and coat entire pan by turning until coated.  Cook until dry and turn with spatula.  Filling:  Fresh ricotta, 1 egg, 2 T olive oil, garlic powder, parsley, basil, oregano, S & P.   Spoon mixture onto crepe and roll and place in sprayed pan. (Use Pam)  Cover with tomato sauce of choice and bake for 20 minutes.


Diabetes Care & Management

Posted June 2, 2011

One of the key elements in diabetes management is to understand how carbohydrates increase the need for insulin in our bodies.  Depending upon our bodies ability to produce insulin or it’s inability to produce usable insulin will decide on how we will manage this problematic disease.  There are many of us that maintain good health by working with our diets and exercise programs to manage the side effects that are prevalent with the lack of consciences management of diabetes.

Taking a proactive approach can only benefit us so that we can lead as normal of a life as possible.  At the onset of diabetes, we are somewhat bewildered that this is happening to us but with proper direction and education, we can promote a very positive way of life and live a healthy and extremely long one.

Starting a weight loss program if we are a bit overweight should be the initial direction we take ourselves with medical advice and guidance.  Our bodies are able to metabolize sugars/carbohydrates much better when we are leaner and more active, even if we are taking oral agents or insulin.  Though weight isn’t a problem with all diabetics, family genetics do make for a large factor of our predisposition for diabetes.  My personal history is strong with previous family members with this problem.

Building a great support unit will enable us to work with many aspects of good management and prolonged positive therapy of diabetes.  There are many groups with our medical insurance carriers that offer training and direction for us.  Paying careful attention to our diets must be our first approach to give us the upper hand for long-term control.  My part will be to give as much useful advice, recipes and guidance as possible for the many years I’ve managed my personal diabetes and learned from numerous sources along my path in life.  My intentions are to be a guide and informer to those who may have some difficulties from not quite understanding how they can help themselves to a much better life.

Steve Benne, Chef

MOLTO BENNE CATERING

This information is not intended as medical advice, and should not be relied upon as a substitute for consultations with qualified health professionals.


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steve@moltobenne.com
415.452-3002
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