Tag: nutrition

  • Slow-Cooker Ropa Vieja

    Slow-Cooker Ropa Vieja

    How to Make Slow-Cooker Ropa Vieja

    Ropa Vieja is a classic Cuban dish. The literal translation is “old clothes” and refers to the stringy texture of the meat when it is shredded. It make a great filling for tacos, or served along side rice or plantains. Complete the meal with serving of vegetables like a simple salad or flavorful roasted veggies like these Cubano Roasted Broccoli Florets.


    10 min prep time


    6 hr cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients to the slow cooker, cover and cook on high for 6 hours.
    2. When the meat is done, gently remove from the sauce. Puree the sauce with an immersion blender or in a stand blender.
    3. Shred the beef and return to the sauce.
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.9g

        15%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      530mg

      11%

    Ingredients

    flank steak
    2 lbs

    red bell peppers (seeded and sliced)
    2

    large red onion (sliced)
    1

    fresh cilantro (with stems)
    1 cup

    no-salt-added canned diced tomatoes
    1 (15-oz) can

    red wine vinegar
    1/2 cup

    garlic (minced)
    4 clove

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    cumin
    1 tsp

    crushed red pepper flakes
    1/4 tsp

  • Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)

    Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)

    How to Make Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)

    Author Amy Riolo says, “Stuffed tomatoes are one of the ultimate delicacies of the Roman diet and the pride of many home cooks—some of whom bake tiny, matchstick-size pieces of potato along with the tomatoes. Simple and delicious, they are a great accompaniment for grilled seafood and meat. Save this recipe for summer, when tomatoes are at their peak.”


    5 min prep time


    45 min cook time


    4servings


    1 tomato

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. Place rice and chicken stock in a saucepan. Bring to boil over a high heat. Cook, stirring constantly, for 20 minutes, or until rice is tender but firm (al dente). Add more water, 1/4 cup at a time, if rice begins to stick to the bottom of the pan. When rice is finished cooking, set aside.
    3. Meanwhile, wipe off the tomatoes, discard the stem without damaging the skin, and lay the tomatoes stem side down. Cut a round slice from the side opposite to the stem; you will be using it as a lid. With a melon scoop, scrape out the flesh of the tomato, being careful not to break the skin. Reserve the pulp and the juice.
    4. Chop the pulp and mix it with the juice (you can use a food processor). In a bowl, combine the pulp and juice with the rice, 3 tablespoons. olive oil, basil, mint, salt, and pepper.
    5. Stuff hollow tomatoes with the rice mixture. Cover with the tomato lids and arrange in a greased baking dish, standing the stuffed tomatoes with the lid side up. Drizzle with the remaining 1 tablespoon. olive oil and bake for 20–30 minutes, or until the tomatoes are cooked through. Serve hot or at room temperature.
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    Nutrition facts

    4 Servings



    • Serving Size

      1 tomato


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      4g

    • Potassium
      505mg

      11%

    Ingredients

    arborio rice or calrose rice
    1/2 cup

    Homemade Chicken Stock, low-sodium chicken stock, or water
    1 cup

    beefsteak tomatoes
    4

    extra virgin olive oil, divided
    4 tbsp

    fresh basil (minced )
    1/4 cup

    minced mint
    1/4 cup

    unrefined sea salt
    1/8 tsp

    freshly ground black pepper
    1/4 tsp

  • Haricots Verts with Hazelnuts (Fagiolini Alle Nocciole)

    Haricots Verts with Hazelnuts (Fagiolini Alle Nocciole)

    How to Make Haricots Verts with Hazelnuts (Fagiolini Alle Nocciole)

    The classic combination of green beans and hazelnuts is as healthful as it is tasty. Variations of this dish can be found throughout Italy during the appropriate season. Hazelnuts are one of the oldest cultivated crops in Europe; records of them being traded from the ports of Genoa go back to the 11th century. Currently, Turkey and Italy produce the majority of the world’s hazelnuts.


    5 min prep time


    15 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.

    2. Bring a pot of water to a boil. Add haricots verts. Reduce heat to medium and cook until just tender, 3–4 minutes. Drain, and plunge haricots verts into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)

    3. Heat 1 tablespoon. oil in a large, wide skillet over medium heat Add onion, salt, and pepper, and cook, stirring occasionally, until onions are light golden brown, 4–5 minutes.

    4. Meanwhile, place hazelnuts in a baking pan and toast in the oven until they darken, 5–7 minutes. Chop roughly and set aside.

    5. In a large skillet, heat the remaining 1 tablespoon. olive oil over medium-high heat. Add haricots verts and cook, stirring occasionally, until heated through, about 3 minutes. Add cooked onions and hazelnuts and cook 1 additional minute. Transfer to a serving dish, and serve.

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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      350mg

      7%

    Ingredients

    haricots verts (green beans), stem ends trimmed
    1 1/2 lbs

    extra virgin olive oil, divided
    2 tbsp

    yellow onion, diced
    1

    unrefined sea salt, divided
    1/2 tsp

    freshly ground black pepper
    1/8 tsp

    hazelnuts, blanched
    1/3 cup

  • Dill Freekah and Roasted Carrot Salad

    Dill Freekah and Roasted Carrot Salad

    How to Make Dill Freekah and Roasted Carrot Salad

    Freekeh is a roasted young, green wheat grain. It has a significant amount of fiber. Lucky for our health and taste buds, it’s becoming more readily available everywhere and can easily be purchased online. However, if you don’t have freekeh, you can make this recipe with 2 1/2 cups of any other cooked whole grain, such as bulgur wheat, brown rice, or barley. Whether made with freekeh or another grain, this recipe is designed to be served as a salad. But it’s equally tasty served at room temperature or warm as a side dish, if you prefer.


    18 min (plus chilling time) prep time


    52 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the freekeh according to package directions. Or, add the freekeh and 3 cups cold water to a medium saucepan and bring to a boil over high heat. Stir, cover, reduce heat to low, and simmer until the freekeh is tender, about 40 minutes for whole-grain freekeh (or 20 minutes for cracked freekeh). Remove from heat and let stand for 5 minutes. Drain any remaining water. (Makes 2 1/2 cups.)
    2. Transfer the cooked freekeh to a medium bowl and immediately stir in the onion, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the pepper. Set aside to slightly cool, about 20 minutes, stirring a couple times. Then chill in the refrigerator.
    3. Meanwhile, preheat the oven to 475°F. Add the carrots and the remaining 1 tablespoon oil to a large bowl and toss to fully coat. Add the remaining 1/4 teaspoon salt and toss to fully coat. Arrange the carrots in a single layer on 2 large rimmed baking sheets and roast until lightly caramelized, about 10–12 minutes, stirring the carrots about halfway through the cooking time.
    4. Fluff the chilled freekeh with a fork. Stir in the carrots, lemon juice, and dill, and serve.
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      355mg

      8%

    Ingredients

    freekeh
    1 cup

    red onion (finely diced)
    1/3 cup

    Extra Virgin Olive Oil (divided)
    2 tbsp

    sea salt (divided)
    3/4 tsp

    freshly ground ( black pepper)
    1/2 tsp

    jumbo carrots (very thinly sliced crosswise (about 1/8 inch thick))
    2

    Juice of 1/2 lemon
    1 1/2 tbsp

    fresh dill or tarragon (chopped)
    1 tbsp

  • Crock Pot Veggie Soup

    Crock Pot Veggie Soup

    How to Make Crock Pot Veggie Soup

    This soup makes a great vegetable side dish. Serve it alongside roasted chicken or fish. It freezes well, so you can save part of it for a later date if you’d like.


    20 min prep time


    6servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Stir together all the ingredients in a crock pot.

    2. Set the crock pot on high setting for 4-6 hours.

    3. Stir well before serving and lightly mash the parsnips and sweet potatoes to thicken the soup slightly.

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    Nutrition facts

    6 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        12g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      690mg

      15%

    Ingredients

    no salt added diced tomatoes (14-ounce with juice)
    2 can

    large onion (diced)
    1 whole

    garlic (minced)
    4 clove

    large carrots (diced)
    2 large

    celery (diced)
    2 stalks

    medium parsnip (diced)
    1 med

    large red bell pepper (seeded and diced)
    1 large

    low sodium vegetable broth (low-sodium)
    6 cup

    cabbage (chopped)
    3 cup

    no-salt seasoning (salt-free)
    1 tsp

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    large sweet potato ((about 10 ounces), peeled and diced)
    1 large

  • Smart Shopping: Staying Healthy While Staying Home

    Smart Shopping: Staying Healthy While Staying Home

    COVID-19 is causing closures, quarantine, and “social distancing” protocols across the nation. For many, this means eating more meals at home, and possibly limited access to grocery stores. Most of us are making less trips to the grocery store, or relying on grocery delivery. Smart shopping is more important than ever to keep your kitchen stocked with healthy, shelf-stable foods.

    Related: Tips and Recipes for Staying Healthy While Staying Home

    While the pandemic isn’t directly impacting our food supply, it is affecting our ability to shop for groceries and find what we need. Stay at home measures mean less trips to the grocery store, and more people stocking up on food means some foods may be harder to find on the shelves.

    Here’s out list of pantry staples to keep your kitchen stocked, and what to look for keep meals diabetes-friendly.

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    Frozen Foods

    • Stock up on your favorite frozen vegetables! Good choices are: broccoli, spinach, cauliflower, edamame, green beans, etc.
    • Frozen fruits—great for smoothies or adding to yogurt or oatmeal
    • If you’re having trouble finding frozen foods due to shortages, buy fresh and freeze it yourself (see below)

    How to Freeze Fresh Foods

    Vegetables:

    • Dice onions, bell peppers, carrots, etc; portion in freezer-safe bags and pop them straight in the freezer.
    • For vegetables like broccoli and spinach: cook in boiling water for 1-2 minutes, then drop in ice water. Drain thoroughly and freeze.
    • To keep things from clumping together, lay chopped veggies out on a baking sheet and freeze for at least a couple of hours, then transfer to a freezer-safe bag.

    Fresh herbs: chop and store in ice cube trays submerged in water or oil. Once they are frozen solid, you can transfer them to a freezer-safe bag.

    Fresh fruit that freezes well: berries, pineapple, bananas, mango, peaches, plums, apricots.

    Meat, fish, poultry: wrap in plastic wrap and aluminum foil to protect from freezer burn, or store in airtight, freezer bag (remove as much air as possible before sealing).

    • Thaw before using: the safest method for thawing raw meat is in the refrigerator (it can take one or more days to completely thaw). If you need to thaw faster, you can thaw under cold, running water in the sink, or in the microwave. Do NOT thaw raw meat on the counter.

    Dairy: milk, yogurt, cheese, and butter all freeze well. For milk and other liquids, leave space in the container—liquids expand when they freeze.

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    Fresh Produce

    While shelf-stable foods like frozen and canned foods may be more scarce, the fresh produce section is typically well-stocked. Buy fresh produce with a longer shelf life, or buy things that you can prep and freeze for later. Stock up on flavorful staples like garlic, onions, scallions, fresh herbs, and lemons/limes; these are the base of many recipes, and add bursts of flavor to keep meals enjoyable. 

    • Longest shelf life (store on counter or in pantry): onions, potatoes, sweet potatoes, garlic, butternut squash, acorn squash, spaghetti squash, and melons.
    • Medium shelf life (store in fridge): cabbage, bagged greens such as kale and collards, summer squash, brussels sprouts, cauliflower, broccoli, carrots, beets (remove greens if attached), apples, and citrus fruit.
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    Canned/Jarred Foods

    • Canned protein like tuna, salmon, chicken, sardines, anchovies—look for options packed in water instead of oil.
    • Canned vegetables—look for low sodium or no-salt-added if possible.
    • Canned tomatoes—buy some large cans of tomatoes (diced, crushed, or whole)—they’re a good base for any number of soups, stews, chilis, and sauces.
    • Canned fruit—look for fruit packed in water or 100% juice (not heavy syrup).
    • Applesauce—look for no sugar added.
    • Premade sauces like spaghetti sauce, pesto, etc. Check the international aisle for things like curry sauces—these can make for quick, easy, and flavorful meals.
    • Broth (chicken, beef, vegetable)—look for low sodium if possible. Use as a starting point for soups and stews.
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    Dry goods

    • Whole grains like brown rice, quinoa, oatmeal, popcorn (great for snacking!), bulgur, barley, farro, etc. Don’t be afraid to try something new!
    • Dry beans—if you have an Instant Pot or other multi-cooker, now’s the time to test out cooking dry beans in it!
    • Lentils—these cook much faster than other dry beans.
    • Pasta—look for whole grain. Try out legume-based pastas like lentil or chickpea (garbanzo bean) pasta for more protein and fiber.
    • Cereal/granola—look for low sugar varieties.
    • Nuts and nut butters—these are a good source of protein and healthy fats.
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    Pantry Staples

    • Oils, herbs and spices, vinegars, and baking supplies will last a very long time and are essentials for most recipes.
    • Condiments like soy sauce, mustard, hot sauce, salsa, ketchup, mayonnaise, reduced fat sour cream, and light cream cheese.
    • Instant meals—instant soups, boxed mac and cheese, hamburger helper, rice-a-roni—all work in a pinch, though there are some things to keep in mind with these:
      • Look for lower sodium varieties if possible. If it comes with a separate flavor/seasoning packet, use half to cut sodium and add your own spices to taste.
      • Give them a nutrition boost by adding some fresh, frozen, or canned vegetables.
      • Make them more filling by adding protein, like canned tuna or chicken, eggs, leftover cooked meat, or beans.

    Not knowing what the store may or may not have can make it challengin to plan meals and stick to your grocery list. Find recipes where the ingredients are flexible, and have substitutions in mind as you are shopping (look up substitution ideas before you go).

    Don’t be afraid to try something new! This can be an opportunity to experiment with a new vegetable or protein or grain that you don’t usually cook with. 
     

  • ADA’s Statement on COVID-19

    ADA’s Statement on COVID-19

    In general people with diabetes face greater risks of complications when dealing with viral infections like flu, and that is likely to be true with COVID-19.

    Here’s what you should know. | Read more.

  • Why diets don’t work for everyone (and what to do instead)

    Why diets don’t work for everyone (and what to do instead)

    When you’re diagnosed with type 2 diabetes or prediabetes, it’s easy to start imagining all the foods you’ll “never” be able to eat again. After all, you’ve heard that diet and weight loss are important for managing type 2 diabetes, so it’s natural to assume that means people with diabetes have to follow a strict diet.

    It’s true that lifestyle changes like eating behaviors can help manage or prevent type 2 diabetes, but more and more research shows that “dieting” may not be the best strategy.

    Why “Diets” Don’t Work

    First of all, what do we mean by “diet”? Technically, a “diet” is just the foods that you typically eat every day. But most people think of a diet as a structured eating program that restricts certain foods or nutrients. And often when people “go on a diet” it’s considered a temporary change, usually with the goal of losing weight quickly.

    Most people assume that dieting is the best way to lose weight. You probably know someone (maybe yourself) who “successfully” lost a lot of weight by going on a diet. But did the weight stay off?

    Probably not—research shows that 95-98% of dieters regain that weight and up to two thirds regain even more. So it seems like dieting may not be the best strategy for long-term weight loss for most people.

    Even worse, chronic dieting can cause stress and anxiety around eating, and even lead to disordered eating behaviors. People with diabetes may be uniquely at risk—research shows that “disordered eating behaviors may affect up to 40% of patients with type 2 diabetes mellitus.”

    Getting out of the “diet mindset”

    The “diet mindset” is believing in external rules about what you should and shouldn’t eat. It can create feelings of shame, guilt, anxiety, and deprivation, and make it harder to listen to your body’s internal signals of hunger, fullness, and satisfaction.

    Try some of these strategies for getting out of the “diet mindset”:

    Instead of classifying foods as “good” and “bad”: Think of foods as neutral. Eating a certain way does not make you a better or worse person, and there is no reason to feel shame or guilt for eating foods that you enjoy.

    Instead of following rules about what you “can” and “can’t” eat: Learn how your body responds to different foods, and understand why you’re better off avoiding certain foods. Instead of telling yourself “I can’t eat this,” think “my blood glucose doesn’t respond as well to this food.”

    Instead of counting calories: Let your body’s hunger and fullness cues guide how much you eat. Eat slowly and savor your food. Pause mid-meal to check your hunger level. Eat until you are comfortably satisfied, not until you are uncomfortably full.

    Instead of measuring success based on numbers, such as body weight or A1C: Look for other victories like better mood, increased energy, better mobility, and improved sleep. Celebrate positive behavior changes.

    Instead of letting eating feel like a burden: Practice mindful eating techniques such as eating slowly and savoring the taste, texture and aroma of the foods you are eating. This will allow you to regain the pleasure of food and have full satisfaction in your meals.

    Instead of denying your cravings: Understand your cravings. Check your blood glucose when cravings hit: if it’s low, this may be a “physiological craving”—your body is telling you that it needs food. If is normal or high, it may be an “emotional craving.” Learn what triggers emotional cravings and develop strategies to manage them.

    Instead of exercising to burn calories: Find ways to be active that feel good and that you genuinely enjoy. Think of physical activity as a celebration of the things your body can do, instead of punishment for the things it can’t do.

    Takeaway

    • Most people struggle to maintain a healthy weight through dieting, and the “diet mindset” can cause anxiety around food, depression, and low self-esteem.
    • If you struggle with yo-yo dieting and food anxiety, Intuitive Eating and mindful eating practices may help you overcome this anxiety and adapt healthier behaviors.

    Bonnie R. Giller is a Registered Dietitian Nutritionist, Certified Diabetes Educator and Certified Intuitive Eating Counselor. Learn more about Bonnie at BRGHealth.com. Find more Intuitive Eating tips on her blog.

  • Better than Resolutions: 6 Steps to Success in 2020

    Better than Resolutions: 6 Steps to Success in 2020

    A lot of New Year’s resolutions sound like great ideas. They seem like the solutions to so many problems. That strict diet that you start on January 1st or next Monday will better your blood glucose, slim you down, control your cholesterol, get you off blood pressure medications and so much more. And your new gym membership will do the same.

    Unfortunately, resolutions rarely last very long or give us that huge impact we’re after. Resolutions tend to be grandiose and eventually feel like punishment. If you want to make changes this year, skip the resolutions and commit to a few small behavioral goals.

    Why Small Goals?

    Small behavioral goals are likely to become habits. A small goal such as eating 3 servings of non-starchy vegetables is much more realistic than overhauling your diet completely. By planning your steps to eat your vegetable servings day after day, you’ll soon have a good habit to rely on.

    They spur us on to bigger things. Success motivates us to pursue more success. Start small to get the jumpstart that leads to bigger goals and bigger results.

    They aren’t so black and white. Once those big resolutions are broken, that’s usually the end of them. But small goals aren’t simply a function of our resolve to do something difficult. Small goals allow you to focus on the process of meeting your goal even more than the outcome of meeting it.

    Using the example of eating 3 servings of vegetables every day, you’ll learn what it takes to prepare them, schedule time to shop for them, pair them with other foods and so many more skills that you can use for other, bigger goals.

    6 Steps to Goal Success

    1. Know what motivates you

    If getting regular exercise is your goal, ask yourself why. Write down a list of whys. Is it a path to better blood glucose management? Better sleep, more energy, greater heart health, more confidence? Pick a goal that you want very badly. Avoid picking one just because you should want it.

    2. Know the negatives

    Every tough change has at least one negative associated with it. Otherwise, you would have already done it. Does meeting your exercise goal mean that you have to wake up earlier, pay for childcare or eat dinner at a different hour?

    3. Write clear-cut goals

    Use the following to write a more detailed plan:

    • Specific. Write your goal so it passes the stranger test. Will strangers know exactly what you plan to do if they see your goal written? They won’t if you say that you’re going exercise more, but they will if you write what you will do, how you will do it and where you will do it.
    • Measurable. Words, like more, less and better are too vague to measure. You should be able to say that you met your goal with 100% success or 66% success or any other number.
    • Action-oriented. You are in control of your actions or your behaviors, but sadly, you don’t have 100% control over your blood glucose measurements or body weight, as examples. Write your goals as behaviors.
    • Realistic. Make sure your goal is attainable with the resources (money, time, energy) that you have available.
    • Timely. Identify when you will engage in the desired behavior and when you will assess your results. For example, you will walk outside or dance in the living room 5 mornings after breakfast for at least 10 minutes. And you plan to assess your results in 1 week.

    4. List your steps to success

    This is easy to ignore, but critical to do. It’s not enough to say that you’ll exercise 5 mornings this week. You also need to identify what it will take to be successful. Do you need buy new walking shoes, get out of bed a few minutes earlier, arrange for your spouse to look after the kids?

    5. Ask for help

    There are very few difficult tasks that we can accomplish entirely on our own. It’s okay to ask someone to watch your kids, unload the dishwasher, run an errand or do something else to free you up to take a walk or try out some new recipes.

    6. Give yourself due credit.

    Not being 100% successful doesn’t mean that you were 100% unsuccessful. Take pleasure in what you did accomplish. And look critically at your efforts and outcomes. What worked out well and what didn’t go so well? What did you learn? What part did you like? Use that information to tweak your goal and your plan to meet it next week.

    Cheers to a happy, healthy 2020!

    Jill Weisenberger, MS, RDN, CDE, CHWC, FAND is the author Prediabetes: A Complete Guide and Diabetes Weight Loss – Week by Week. Find more food and nutrition advice from Jill at jillweisenberger.com/blog
     

  • Instant Pot Contest Winners!

    Instant Pot Contest Winners!

    To celebrate the release of our new cookbook, The Instant Pot Diabetes Cookbook, we held a recipe contest to “instant-pot-ize” your favorite family recipes and make them diabetes- and instant-pot friendly! Cookbook author Nancy S. Hughes tested dozens of recipes, and ultimately chose one lucky winner and four runners up. Read on to see the winning recipes!

    To make the recipes more diabetes friendly, Hughes added extra vegetables, chose lean proteins, and kept the sodium in check by using low sodium ingredients. Instead of relying on salt for flavor, she added lots of herbs and spices to create tasty, healthy dishes. 

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    Looking for more diabetes-friendly Instant Pot recipes? Check out The Instant Pot Diabetes Cookbook and our Instant Pot recipe round up!

    And the winner is…

    Hearty Chicken Italian Soup with Artichokes

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    This winning soup boasts a wide variety of colorful vegetables. It’s super easy to prepare in the Instant Pot, and budget-friendly, too! It makes a large batch, but leftovers can be frozen in individual serving containers for a quick lunch or dinner throughout the busy holiday season.

    Honorable Mention:

    Pumpkin-Spiced Turkey Chili

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    That classic fall spice blend of cinnamon, cloves, and nutmeg turn ordinary chili into your new favorite recipe for fall!

    Spiced Pork Roast with Butternut Squash

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    This pork roast is a celebration of winter with pecans, cranberries, citrus, and spice. Make it the star of your Christmas dinner!

    Cajun Chicken and Andouille Rice

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    This Cajun classic gets a healthy upgrade with a mix of brown rice and quinoa and loads of extra vegetables. 

    Black and White Turkey Chili Soup

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    The Instant Pot is perfect for chilis and stews and picking just one chili for the contest was too hard. So here is another go-to cold-weather recipe! This dish gets its name from the combination of black beans and white beans, which each add their own flavor and texture.