Our guide to the world of food, and healthy cooking and cooking love! The Menu serves up interviews with the world’s most amazing chefs and experts in the field of diabetic health. We are turning ordinary ingredients in something extraordinary and the ingredients that you will soon be landing on your kitchen table.
The Delicious World of Mushrooms!
Special Guest Three Mile Mushroom Farm Three Mile Mushroom Farm LLC
9263 North Ave
Thomson, IL 61285
Lion's Mane Mushroom Crab Cakes This Lion’s Mane Mushroom Crab Cake recipe will blow your mind! Packed with flavor, this meatless recipe can be served as an appetizer or as an entree!
Equipment Saute Pan
Ingredients 8 oz Lion's Mane mushroom
1 egg (or flax egg)
½ cup panko breadcrumbs
¼ cup onion (finely diced)
1 tablespoon mayonnaise or vegan mayonnaise
1 teaspoon Worcestershire sauce
¾ teaspoon old bay seasoning
1 teaspoon dijon mustard
1 tablespoon parsley (finely chopped)
¼ teaspoon salt (to your taste)
¼ teaspoon black pepper
2-3 tablespoon oil (to fry cakes)
2 optimal garnish: lemon wedges
Quick Tartar Sauce ¼ cup mayonnaise or vegan mayonnaise
1 tablespoon dill pickle relish
¼ teaspoon old bay seasoning
Instructions Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.
In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
Mix in Lion's Mane Mushroom until fully incorporated.
Mix in Panko breadcrumbs until fully incorporated.
Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
Heat oil in sauté pan on medium/high heat.
Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
Add optional garnish, squeeze of lemon and enjoy!
Notes Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.
Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.
Recipe from AUBREY'S KITCHEN
Nutrition Calories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
The Perfect Sautéed Mushrooms… …With Tips from Chef Robert Servings: 4
Equipment · Sharp Knife
· Cutting board
· Sauté pan (I prefer non stick)
Ingredients · 1-pound fresh mushrooms
· 2 Tablespoons olive oil or avocado oil (no added oil flavor)
· 2 Tablespoons butter
· Freshly cracked pepper and salt to taste
Clean & Cut: Do not soak the mushrooms. Clean off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Cut bigger mushrooms into similar-sized pieces. Don’t cut them thin as they will shrink up while cooking. Meaty thick pieces cook best!
Give Them Some Room: Don’t overcrowd your sauté pan, you need plenty of room for a good sear.
High Heat: Turn the heat up to medium-high and allow time for your oil/butter to get hot before adding the mushrooms. Look for the shimmer of the oil. Keeping the heat up will help moisture evaporate quickly giving you a beautifully caramelized mushroom. If mushrooms are giving off lots of moisture keep the heat going until it’s gone. Over washing will contribute to the added moisture. The term “sauté” means high heat …little oil.
Let’s Do This : Clean and slice mushrooms into similar size pieces. Don’t cut them too thin, as they will shrink while cooking.
Heat oil and butter in a medium to large pan over medium-high heat. Look for the oil to shimmer before adding the mushrooms.
Add mushrooms and toss in the oil quickly. Cook mushroom for 3-5 minutes. Stir and allow mushrooms to finish cooking for a couple more minutes. Season with salt and pepper. Large mushrooms can take a l
81. Falling in Love With Cooking At Home-Special Guest... My Daughter Lauren
An Interview with my daughter Lauren Rotach
The Happy Diabetic Website
Taking Control of Your Diabeties
Beyond Type 2
Recipe of the Podcast Lauren’s Slow Cooker Pork Carnitas Lauren’s Slow Cooker Pork Carnitas is an amazingly easy and delicious recipe that is full of flavor and cooks all day to tender and juicy perfection! This is bound to be a savory favorite that you will make again and again!
Ingredients 4 pounds pork shoulder roast
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3/4 cup orange juice
1/4 cup lime juice
4 cloves garlic minced
1 onion quartered
Instructions In a small bowl combine chili powder, cumin, oregano, salt, and pepper. Rub on the outside of the pork shoulder rub thoroughly.
In the slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on the top. Cook on low for 8 hours or high 4-5 hours.
Remove roast from slow cooker and shred. Return to slow cooker and heat for an additional 30 minutes.
Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 3-4 minutes to brown the edges of the pork.
Nutrition Calories: 153kcal | Carbohydrates: 4g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Sodium: 276mg | Sugar: 2g
80. Type 2 Diabetes Revolution Meet Diana Licalzi, MS, RD, CDCES and Jose Tejero, Exercise Physiologist
The Happy Diabetic Kitchen Podcast Type 2 Diabetes Revolution
Find the book here! The Type 2 Diabetes Revolution The simple lifestyle changes outlined in our book focus on the reversal of insulin resistance—the root cause of high blood sugar.
So if you have prediabetes or type 2 diabetes, our approach can help you achieve non-diabetic blood sugar!
Here’s what you’ll find in our book:
Daily meal plans for 4 weeks, designed to minimize your time in the kitchen
Simple grocery shopping lists for every week of the meal plan and tips for meal prep
100+ high-fiber, plant-based recipes that keep your blood sugar balanced
Advice on how to create a balanced diet that includes whole, plant-based foods and meat, if desired
Tips for grocery shopping and how to read nutritional labels
Guidance on stocking your pantry and knowing which foods to always have on hand
Useful lessons and tips on how nutrition, exercise, sleep, and stress impact your diabetes health
Savoring the Flavors of Israel Part 2
Wine on the Vine
Quinoa Tabbouleh Salad
1 cup cooked quinoa
Salt and Pepper to taste
2 T fresh lemon juice
1 garlic clove minced
1/2 cup olive oil
1 small cucumber diced
1 pint cherry tomatoes, halved
2/3 cup chopped flat leaf parsley
1/4 chopped mint
2 scallions sliced
Cook the quinoa as directed on the pakage. Wisk the lemon juice and oil and garlic in a small bowl. Combine all the other ingrendents with the quinoa. Add the dressing and mix well.
78. Savoring the Flavors of Israel -Recipe of the podcast Chef Robert’s Chicken Shawarma
In today’s podcast episode
1. Cindy and I will share our experiences while traveling in Israel and departing the day after the attract on Oct. 7th We will explore the people, food, wine and some culture we experienced while there 2. ‘What is Israeli Food?’ Everybody who visits Israel adores the food – it’s colorful, so much flavor,diverse and multi-cultured. Is there even such a thing as Israeli cuisine?
We will try and answer this question,
3. The recipe of the podcast Chef Robert’s Chicken Shawarma
Fancy a kebab? Strictly speaking, shawarma refers to something cooked on an open spit. Shawarma in Israel is almost universally good and it’s pretty much guaranteed to be fresh and thoroughly satisfying. Try any variety of fillings and toppings offered (tahini, hummus, pickled turnips, and amba to name a few), served in a fresh pita.
Chef Robert’s Chicken Shawarma
Total Time Prep: 20-30 minutes Cook: 45 minutes
Calories 191 · Total Fat 6.71g
· Sodium 493mg
· Total Carbohydrate 26.67g
· Dietary Fiber 7.82g
· Sugars 6.60g
· Protein 9.36g
To a mixing bowl add:
1/2 tsp Cinnamon 1/4 tsp Cayenne 1 tsp Cumin 1 tsp Garlic powder 1 tsp Black pepper 1 tsp Turmeric 1 tsp Cardamom 1 tbsp Paprika 1 tbsp Sumac 1 tbsp Salt
Mix to combine the dry ingredients, then add:
Olive oil 4 tablespoons
Lemon juice 1 tablespoon
Sliced or chopped garlic 3 Cloves
Mix to form the marinade.
Add boneless, skinless chicken thighs and breast ( cut in strips) 2 ½-3 pounds total weight. Mix to coat the chicken Cover bowl in clingfilm / plastic wrap Marinate 2-24 Hours
Greek whole-milk yogurt 1 cup (about 236ml)
Chopped garlic clove
Sumac 1 teaspoon
Cayenne pepper 1/8 teaspoon
Salt 1/4 teaspoon
pepper 1/4 teaspoon
Lemon juice 1 tablespoon
1. Lay the chicken into a bread loaf pan (8.5 in. x 4.5 in.) press the chicken firmly in the pan and bake @375 degrees for apx. 45 min. The chicken mixture is ready when your thermometer reads 165 degrees. 2. Let the chicken rest for 10 min covered, drain and discard the juices.
3. Place a cutting board on top of the pan and carefully flip over. Remove the pan and slice the chicken loaf thinly
Serve… and ENJOY!
Snack Hacks with Ben TZeel "Man of Zeal
Founder, Registered Dietitian, Certified Diabetes Care & Education Specialist, Certified Strength & Conditioning Specialist
Hi, I’m Ben, registered dietitian, strength coach, and T1D vet of over 20 years who specializes in providing you with the blueprint to amazing blood sugars...
So you can eat the foods you love, do the things you love, and live life on YOUR terms, NOT diabetes' terms.
Over the years, I’ve had the pleasure of using my professional and personal experiences to help thousands of people with diabetes to improve their A1cs, transform their bodies, and feel FREE again. My team and I are here to show you (and your loved ones) how to find what works most effectively for YOU, so you can sustain these results in the short term, but also for life.
Check us out on social media!
This episode of the Happy Diabetic Kitchen podcast is sponsored by my diabetes supplier, US MED. US MED offers free shipping and a 90-day supply with every order. To see how they can simplify your diabetes care call 1-877-840-8218. I made the call... so pleased that I did! Can you feel the love? www.usmed.com/happydiabetic
There is a much better solution... U S Med!
My favorite podcast, really recommend it!
Mom of a Type 1 Diabetic
Always happy to hear Chef Robert's insight about how to cook healthy! I've listened into his podcast so much, I feel like we are friends! This podcast will make you smile and light a fire of inspiration in your kitchen!