Today's Featured Guest:
Dr. Ronald G. Gill
Scientific Director
Alberta Diabetes Institute
Laura MacLean
Registered Dietician
Revive Nutrition Consulting Inc.
www.revivenutrition.com
Elaine Wilson
Personal Chef
Allium Foodworks
www.alliumfoodworks.com
Canadian Diabetes Association
http://www.diabetes.ca/
Diabetes Dictionary
http://www.diabetes.ca/Section_About/dictionary.asp
Diabetes
Check out this site for more information in diabetes.
http://www.nlm.nih.gov/medlineplus/diabetes.html
Alternative Medicine-Diabetes Mellitus
Everything you need to know about diabetes.
http://www.healthandage.com/html/res/com/ConsConditions/DiabetesMellituscc.html
Diabetes Food Tips to Control Blood Sugar...
http://www.glucomenu.com/articles/diabetes_food_tips_control_blood_sugar.htm
Travel Tips for People with Diabetes
As any travel agent or stranded tourist will tell you, planning ahead is the key to a successful trip.
http://www.diabetes.ca/Section_About/travelkit.asp
Using the Diabetes Food Pyramid
Learn how to use the pyramid for healthy eating.
http://www.diabetes.org/nutrition-and-recipes/nutrition/foodpyramid.jsp
Diabetes and Basic Healthy Diet Guidelines
Check out the ABCs of Diabetes
http://www.webmd.com/solutions/eating-well-with-diabetes/diet
Insulin
How to give yourself the injection.
http://www.aboutkidshealth.ca/Diabetes/Injection-Sites.aspx?articleID=6580&categoryID=DB-nh3-02c
An Overview of Insulin
Insulin is a hormone, which is a type of chemical. In the body, insulin is produced in the pancreas.
http://www.aboutkidshealth.ca/Diabetes/An-Overview-of-Insulin.aspx?articleID=6660&categoryID=DB-nh1-02
Healthy Alberta
http://www.healthyalberta.com/AboutHealthyU/280.htm
"Find a personal chef near you"
www.hireachef.com
Black Bean Chicken
Serves 4
450 gram chicken breast, boneless and skinless - cut into stirfry strips or small chunks
2 tbsp garlic black bean sauce*
2 tbsp soy sauce (Thai or Chinese preferred*)
1 small onion, cut into thin slices
1/2 c chicken broth
1 red bell pepper, cut into thin strips
1 14-oz can baby corn, drained
1/2 c bean sprouts
8 oz snow peas
1 cup broccoli florets
4 cups cooked rice - jasmine, basmati, brown or wild
1. In a non-stick pan over medium-high heat sear the chicken on all
sides until golden brown. 2. Add the garlic black bean sauce, soy
sauce, onion and broth, reduce heat to medium-low, cover and simmer for
about 10 minutes to fully cook the chicken. 3. Meanwhile, prepare the
vegetables. (Keep an eye on the chicken - the sauce should reduce
somewhat but if getting very dry, add a bit more broth or water to keep
it moist and bit saucy.)
4. Add the vegetables to the chicken, return heat to about medium, and
stir cook until vegetables are heated through, but still tender-crisp.
5. Serve over hot rice.
Tip: If you don't have these vegetables, use what you have on hand
- cauliflower, chopped cabbage, green onions, zucchini, sliced carrots,
etc.
Tip: There are many great frozen vegetable medleys and one package of 400-500 grams will be sufficient for this recipe.
Tip: Cooking rice takes too much time? Cook a big batch on the
weekend, then freeze it into 1-cup containers, enough for 2 servings.
It heats great and you will always have rice on hand when you need it.
*available in the Asian aisle of most supermarkets or any market in Chinatown
Blackened Salmon
Use a commercial Cajun or blackened seasoning or make your own (see
recipe below). This recipe can be used with catfish, swordfish,
grouper, shrimp, and even pork and chicken. Adjust cooking times
accordingly.
2 6-oz salmon fillets (or other fish, shrimp, etc.)
2 tbsp Cajun spice - commercial or homemade
1 tbsp olive oil (or cooking spray)
2 lemon wedges
1. Rub each side of fillets with Cajun Spice Mix (if fillets have skin
attached, rub only the fillet side). 2. Heat oil in a medium nonstick
skillet over medium-high heat (or spritz with cooking spray). Add
fillets and cook until fish starts to become opaque. Be careful when
adding the fish to the pan, as the oil may splatter! 3. Sear the fillet
until it has a nice dark colour on the pan side, flip the fish over and
continue cooking until desired doneness - it will flake easily when
tested with a fork. 4. Serve with lemon wedge.
Cajun/Blackened Spice
3 tbsp paprika, bright red
1 tbsp cayenne - or less or more or none, to your taste
1 tbsp thyme, dried - leaves, not ground
1 tbsp oregano, dried - leaves, not ground
2 tbsp onion powder
3 tbsp garlic powder
1 tbsp sea salt, granulated
1 tbsp black pepper, ground
1 tbsp sugar (evaporated cane juice can be substituted)
Put all ingredients in a container and shake well to combine. Can be stored in a sealed jar up to 6 months.
Tip: This spice blend can be customized to your personal tastes - omit
the sugar, decrease the salt, increase the garlic - make it your own!Today's Featured Guest:
Jeff Woods
Personal Trainer
Custom Fit
www.customfit.ca
Exercise and Diabetes
http://www.simplefitnesssolutions.com/articles/diabetes.htm
Physical Activity and Overall Health
http://www.diabetes.ca/Section_About/firststep.asp