Archive for November 2nd, 2009

Here is this month’s featured topic from the American Dietetic Association…

Eating Right with Diabetes

November 2009

More than 23 million Americans live with diabetes. Changing eating habits can be the most challenging aspect of diabetes self-management, but diabetes is manageable.

Managing diabetes means maintaining healthy blood sugar levels. Along with proper medication and physical activity, this also requires balancing the foods you eat.

  • Eat a variety of foods. Choose foods from each food group every day, and try don’t be afraid to try new foods.
  • Pick more fruits and vegetables. Fruit contains fiber, vitamins and minerals and can satisfy your sweet tooth. Eat at least five servings of fruits and non-starchy vegetables like leafy greens, asparagus, carrots and broccoli each day. Also, choose whole fruit more often and juice less often.
  • Choose healthy carbohydrates. Increase the amount of fiber you consume by eating at least three servings of whole-grain foods each day. Brown rice, buckwheat, oatmeal, whole-wheat bread and corn bread are good sources of fiber.
  • Eat less fat. Choose lean meats like poultry and fish whenever possible. Bake, broil, roast, grill, boil or steam foods instead of frying them. Also, choose low-fat or non-fat dairy products.
  • Cut the salt. Use less salt, more pepper, herbs and seasoning. Eating less salt helps control high blood pressure.
  • Avoid skipping meals. Skipping meals can make you more hungry, moody and unable to focus. Learn what works best for you. Some people like three meals a day, while others like two meals and two snacks. Find an eating pattern that is healthy for you and stick with it.
  • Slow down and chew. Eating slowly can actually help you eat less and lose weight. Put your knife and fork down between each bite and chew your food at least 20 times before swallowing.
  • Control your portions. Keep a record of what you eat and drink, including the amounts. Also, get in the habit of weight or measuring food portions at least a couple of times a month.

A registered dietitian can help you formulate an eating plan to manage your diabetes, ensuring you’re getting the proper amount of carbohydrates, proteins and fats in your diet. For more information or to find a registered dietitian in your area, visit the American Dietetic Association Web site at www.eatright.org/.

Source: The American Dietetic Association


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Most of us know someone who has been affected by diabetes and yet many of us don’t really even know what diabetes is. This month is American Diabetes Month, and to raise awareness about this disease, the American Dietetic Association has provided its members with lots of helpful and beneficial information, which I will be posting for everyone to read. Here is today’s daily tip, dedicated to diabetes, straight from the ADA website.

American Diabetes Month

November 2, 2009

Diabetes affects more than 23 million Americans, but many people don’t even know they have it. November is American Diabetes Month, an important time to raise awareness about this disease and also how to manage it through healthful eating.

Diabetes is a condition that affects the way the body uses energy in food. People who have diabetes have trouble controlling their blood sugar levels. Common symptoms of diabetes include fatigue, increased thirst and urination, infections and cuts that don’t heal, blurred vision, hunger and weight loss.

Diabetes is often detected by a urine test. If positive, blood glucose readings are taken to measure blood sugar levels. Everyone age 45 and over should have a blood glucose test every three years.

If you have diabetes, manage how you eat, refuel with foods regularly, incorporate physical activity into your daily routine and control your weight. If you need help developing a plan that works for you, contact a registered dietitian.

Produced by ADA’s Public Relations Team

Source: The American Dietetic Association

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A bit tired of my usual cookie recipes, I went looking for a new source of inspiration in my How To Be  A Domestic Goddess cookbook by Nigella Lawson.  Low and behold I came across the Snickerdoodle recipe and decided that I needed look no further.  As much as I have eaten these growing up (another of Auntie Cathy’s goodies she was always baking if I remember correctly) I honestly don’t know that I have ever made them before.  Weird no?  Well there is a first for everything, and if the heavenly smell emanating from my oven right now is any indication, I think they will turn out rather delish.  Good thing, because I have a care package to send AND a thank you gift I need them for.  Oh yeah, and I need a snack of course 🙂


Oven temp: 350 F

Prep time: 10 minutes

Bake time: 12-15 minutes

Yields: About 32 cookies



  • 1 2/3 cups all-purpose flour
  • 1/2 tsp ground nutmeg
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened at room temperature
  • 1/3 cup plus 2 tbsp. sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tbsp. cinnamon



Preheat oven to 350 degrees.  Combine the flour, nutmeg, baking powder and salt in a small bowl and set aside.  In a large mixing bowl cream the 1/3 cup sugar and butter until light in texture and pale in color, then beat in the egg and vanilla.  Now stir in the dry ingredients until you have a smooth, coherent mixture.

Spoon out the remaining sugar and the cinnamon into a shallow bowl.  Roll small balls of dough (about the size of a walnut) in your hands and then roll each in the sugar and cinnamon mixture and place on the baking sheets.

Bake for about 12-15 minutes, by which time they should be turning golden brown.  Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.

*Variation:  Replace 2 tablespoons of the flour with cocoa to make what Nigella calls chocodoodles!



So, my first batch of Snickerdoodles are out of the oven and I can’t help but stand here and laugh.  These are officially the smallest cookies I have

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Smallest Snickerdoodles ever!

ever seen…I usually always make my cookies a bit smaller than the recipe calls for, and this time was no exception.  BUT I sort of didn’t realize how much these cookies were not going to spread out (hello every Snickerdoodle I’ve eaten has been huge!).  So, I dare say that I slightly overcooked them waiting for them to get all big and good.  Oh well…not totally unsalvageable.  I would recommend that if you want larger cookies (i.e. more than an inch in diameter) that you consider doubling the recipe and rolling the dough into larger balls before baking…best of luck to you.  On the upside they are delicious and very cake-like as Nigella describes them.  Yum!

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