Sunday, February 28, 2016

Maxy sez : Type 2 Diabetes Is the Leading Cause of Kidney Disease: Here’s How to Avoid It

By Everyday Health Editors
Type 2 diabetes increases your risk of kidney disease, or diabetic nephropathy. This condition develops when the network of tiny blood vessels in your kidneys are damaged to the point that they can no longer filter out waste properly. If kidney problems are left untreated, you may eventually need dialysis (a treatment to filter out waste products from the blood) or even a kidney transplant.

Symptoms of Diabetes-Related Kidney Disease :

Typically, you won’t notice symptoms of kidney disease until it has advanced, so it’s important to have your kidney function checked every year.

If you experience any of the following symptoms, tell your doctor as it may indicate kidney trouble:

Pneumococcal Disease Information :
www.pneumococcal-disease-info.com
What Is Pneumococcal Disease? Learn
About How To Prevent It Here. 
Swelling in your ankles and legs
Leg cramps
A need to go to the bathroom more often at night
A reduction in your need for insulin
Nausea and vomiting
Weakness and paleness
Itching
The best way to prevent kidney problems is to have your urine, blood, and blood pressure monitored regularly and to keep your blood-glucose levels and your blood pressure under control.

Saturday, February 27, 2016

Maxy sez : How to Avoid Nerve Damage and Infection When You Have Type 2 Diabetes

 By Everyday Health Editors
Over time, the presence of too much glucose in your cells can injure the walls of the tiny blood vessels called capillaries that deliver blood to your nerves, especially in the legs. This can cause tingling, numbness, burning, or pain.

Poorly controlled blood glucose can even cause you to lose all sense of feeling in the affected limbs – and a loss of feeling in your feet makes you more vulnerable to injury and infection. Let’s say you get a blister or small cut on your foot that you don’t feel: Because you don’t know it’s there, you may miss the symptoms of an infection in the wound. It’s imperative for you to check your feet regularly to avoid this and be meticulous in your foot care, because untreated infections can result in gangrene (the death of tissue) and may lead to the amputation of the affected limb or toes.

Diabetes can also make it more difficult for your body to fight infections in general. Various skin conditions are linked to diabetes, and even the most minor cuts or sores can turn serious fast. Any bumps, cuts, or scrapes should be cleaned and treated with an antibiotic cream and monitored carefully.
Pneumococcal Disease Information :
www.pneumococcal-disease-info.com
What Is Pneumococcal Disease? Learn
About How To Prevent It Here. 
Nerve Damage: What to Watch For
If you notice any of these symptoms associated with nerve damage or infection, see your doctor:

Inflammation and tenderness anywhere on your body
Red, itchy rash surrounded by small blisters or scales
Cuts, sores, or blisters on your feet that are slow to heal and are not as painful as you would expect (due to a loss of sensation)
Numbness, tingling, or burning sensations in your hands or feet, including your fingers and toes
Sharp pain that gets worse at night

Muscle weakness that makes walking difficult
Bladder infections and problems with bladder control
Bloating, stomach pain, constipation, nausea, vomiting, or diarrhea

Erectile dysfunction in men and vaginal dryness in women
Remember: If you keep your blood-glucose levels on target, you can help prevent or delay nerve damage. If you already have nerve damage, this will help prevent or delay further damage. You should also speak to your doctor about other treatments that can help.
Maxy sez  stay tune for next week  post .
Next step: Protecting Your Kidneys

Thursday, February 25, 2016

Food for Thought : Potatoes

Do you love potatoes ? Potatoes are definitely America's favorite vegetable . Each year we consume  about  110 pounds  of potatoes  per person . Potatoes are packed  with healthful carbohydrates , vitamins , minerals and fiber . A medium size potato  with the skin gives you nearly 4 grams of fiber .Potatoes are low in fat  an excellent source of calcium . Enjoy  your potatoes  with the following tips  :

When purchasing potatoes  , look for ones  that are fairly clean  and smooth .

Store them in a cool  , dark place  with high humidity , but not the refrigerator . Do not store your potatoes and onions  together . Onions produce gas  that speeds up the decay of potatoes .

Before baking potatoes  , make sure you pierce the skin with a fork  a few times . This allows  steam to escape during  cooking .

Use chicken broth  and milk instead of cream and butter  for mashed potatoes . Chop or slice potatoes  and mix with olive oil , onions  and spices , such as  garlic  for a great side dish .

                                                                                          Peanut Butter Potato Chip Cookies :
Preheat oven to 350 degrees F., rack in the middle position.

The following recipe can be doubled if you wish. Do not, however, double the baking soda. Use one and a half teaspoons.

1       cup softened butter (2 sticks, 1⁄2 pound, 8 ounces)
2       cups white (granulated) sugar
3       tablespoons molasses
2       teaspoons vanilla
1       teaspoon baking soda
2       beaten eggs (just whip them up in a glass with a fork)
2       cups crushed salted potato chips (measure AFTER crushing) (I used regular thin unflavored Lay’s potato chips)
2-1⁄2     cups all-purpose flour (pack it down in the cup when you measure it)
1-1⁄2     cups peanut butter chips (I used Reese’s, a 10-ounce by weight bag. I know that’s close to 2 cups, but I like lots of peanut butter chips in these cookies)

TIP : The butter in this recipe should be at room temperature unless you have an un-insulated kitchen and it’s winter in Minnesota. In that case, you’d better soften it a little.

TIP : 5 to 6 cups of whole potato chips will crush down into about 2 cups. Crush them by hand in a plastic bag, not with a food processor. They should be the size of coarse gravel when they’re crushed.

Mix the softened butter with the white sugar and the mo lasses. Beat them until the mixture is light and fluffy, and the molasses is completely mixed in.

Add the vanilla and baking soda. Mix them in thoroughly.

Break the eggs into a glass and whip them up with a fork. Add them to your bowl and mix until they’re thoroughly incorporated.

Put your potato chips in a zip lock plastic bag. Seal it carefully (you don’t want crumbs all over your counter) and place the bag on a flat surface. Get out your rolling pin and roll it over the bag, crushing the potato chips inside. Do this until the pieces resemble coarse gravel. (If you crush them too much, you won’t have any crunch—crunch is good in these cookies.)

Measure out 2 cups of crushed potato chips and mix them into the dough in your bowl.

Add one cup of flour and mix it in.

Then add the second cup of flour and mix thoroughly.

Add the final half cup of flour and mix that in.

Measure out a cup and a half of peanut butter chips and add them to your cookie dough. If you’re using an electric mixer, mix them in at the slowest speed. You can also take the bowl out of the mixer and stir in the chips by hand.

Let the dough sit on the counter while you prepare your cookie sheets.

Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper, leaving little “ears” at the top and bottom. That way, when your cookies are baked, you can pull the paper, baked cookies and all, over onto a wire rack to cool.

Drop the dough by rounded teaspoons onto your cookie sheets, 12 cookies on each standard-sized sheet.

TIP : I used a 2-teaspoon cookie scoop at The Cookie Jar. It’s faster than doing it with a spoon.

Bake your Peanut Butter Potato Chip Cookies at 350 degrees F. for 10 to 12 minutes or until nicely browned. (take about  11 minutes.)

Let the cookies cool for 2 minutes on the cookie sheet and then remove them with a metal spatula. Transfer them to a wire rack to finish cooling.

Yield: Approximately 5 dozen wonderfully chewy, salty and soft cookies that are sure to please everyone who tastes them.

TIP : DO NOT bake these for anyone with a peanut allergy!

TIP : These cookies travel well. If you want to send them to a friend, just stack them, roll them up like coins in foil, and cushion the cookie rolls between layers of Styrofoam peanuts, or bubble wrap.






A proud grand-poppa                 G .

Wednesday, February 24, 2016

Change up those Rice Krispie bars....For my favorite cubs.....Who liked my cartoon



"We use only the finest ingredients"

Reinvent these classic puffed rice cereal dessert bars by adding in delicious treats and using fun cereals. The possibilities are endless, but here are some of our favourite ways to make over the classic dessert bars.


Classic Marshmallow Cereal Bar Recipe:
Serves: 6-8
Prep time: 5 minutes

Ingredients:
s60 mL (4 tbsp) butter
1000 mL (4 cups) mini marshmallows
1500 mL (6 cups) puffed rice cereal

Instructions:
Melt butter in a large pan over low heat. Use a rubber spatula to stir in mini marshmallows and melt completely. Remove from heat
Add cereal. Mix together until combined
Evenly press cereal mixture into a pan coated with cooking spray or wax paper and allow to cool*
Cut into squares. Store in an airtight container for 3-4 days

*Tip: Use sheets of wax paper to press the cereal mixture into the coated pan so your hands don’t get sticky.

Tip: You can freeze cereal bars (separated by wax paper) for up to six weeks.



NOW FOR THE REAL FUN!

Cereal Bar Makeover
Switch up the classic cereal bars by mixing in your favourite candy or sweet treats. Repeat the steps above, but in step 2, add in:

250 mL (1 cup) of:
  • Chocolate sprinkles OR Rainbow sprinkles OR Chocolate sandwich cookies, chopped OR Dried fruit OR Chocolate hazelnut spread
EVEN BETTER:
Cereal Switchup
A fun way to mix up classic cereal bars is to substitute 1500 mL (6 cups) of your favourite cereal for the puffed rice in the original recipe. Some tasty options include:

  • Fruit loop rings
  • Chocolate puffed rice cereal
  • Frosted corn flakes
  • Cinnamon toast cereal
  • Cereal with mini marshmallows already in it
  • Apple rings
  • Peanut butter cup cereal
  • Puffed wheat cereal
  • Fruity puffed rice cereal
Tip: In order to fill out the bars and eliminate air, blend in 250 or 375 mL (1 or 1 1/2 cups) of the substitute cereal before mixing it with the melted marshmallows. This will help keep the bigger cereal pieces together.

Cereal Bar Toppings
Once the bars are cooled, add a sweet touch with icing, chocolate frosting, hot fudge, caramel or peanut butter for an over-the-top treat.


Now wasn't that fun?? Now clean up kitchen or your mama might spank your musty butts


Love you guys





Sunday, February 21, 2016

Maxy sez :4 Bad Habits That Can Make Diabetes Worse

Avoid these pitfalls to help you better manage your condition.

Diabetes can be a manageable disease if you practice good health habits, follow your doctor's advice, and stay away from these four bad habits:

No. 1: Watching TV. One study found that for every two hours people spend glued to the tube, their risk of developing type 2 diabetes increases by 20 percent.

No. 2: Skipping sleep. Not getting enough shut-eye can cause night sweats, which can worsen symptoms by dehydrating your body. Being tired or stressed can also increase your appetite for sugar and other diabetes no-no's.

No. 3: Not tracking blood glucose. Gauging whether medication or insulin shots are working to control the disease requires frequent blood tests.

No. 4: Yo-yo dieting. Diabetes maintenence centers around proper nutrition — not diets. Losing and re-gaining weight all the time may throw off your metabolism.

Thursday, February 18, 2016

Satisfying comfort food...Vegetable Lasagna



Now we're talking comfort food:
Make this yummy, comfort dish and serve for a weeknight dinner or freeze for a future gathering. I make a couple and put one away as emergency food.....for grandkids who drop in out of the blue and expect red carpet treatment from their grandma every time. It freezes great for weeks and is a very satisfying dish.


Total Time:
Cook:
Serves: 15


Ingredients

  • 2½ c. ricotta cheese
  • 1 c. pecorino romano cheese
  • 3 clove garlic
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • 1 large Egg
  • 1 tsp. salt, pepper, crushed red pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. cremini mushrooms
  • 1 large onion
  • 2 red and yellow bell peppers
  • 12 oz. fresh baby spinach
  • 4½ c. marinara sauce
  • 1 lb. no-boil lasagna noodles
  • 1½ lb. fresh mozzarella cheese

Directions


Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside.

Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving. Dig in.
Mangia Mangia!

Comfort food dessert....Creamy rice pudding


Rice pudding is a British tradition my mother brought with her to Canada. Her mother used it during the war to fill  children's empty bellies when food was rationed and desserts were scarce. They baked their rice pudding in the oven but I have found this method to be quicker, easier and almost as good. It's very creamy. Sometimes I use one  cup of milk and one cup of 'half and half'. The 1/2 cup of half and half  going in during the last two minutes. Or just mix the half and half and milk together, then divide.

Ingredients:

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins ( I throw in a few extra because the kids love them...(I prefer Sultanas )
1/2 teaspoon vanilla extract
1/2 to 3/4 teaspoon nutmeg (depending on how much you like nutmeg)

Directions:  
Prep 25 min....Cook 20 Min....                    

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla and nutmeg.

This dessert will fill them, warm them and relax them. They might even get sleepy. Enjoy the moment.

Wednesday, February 17, 2016

Hot Comfort Food...Irish Stew...


It is so flippin cold outside at the moment, that Canadians are digging out all the recipes for hot dishes that will burn your tongue but warm your heart and thaw out the rest of you. My  husband and two of my grandkids walked into the house today covered in snow and blue around the lips. They looked like they had been frosted. So I pulled out this old stand-by. It is a very basic recipe and can be tweaked and added to as much as you like. I always add peas in the last ten minutes. They taste good with lamb.
It's a traditional and much used Irish dish. No two recipes are ever the same. It usually tastes better next day. When re-heating you may have to add more water and low heat as it may stick.

Ingredients Switch to metric

  • 17.65 oz lamb (cubed)
  • 8 potatoes (cut into pieces)
  • 2 carrots (roughly chopped)
  • 2 parsnips (roughly chopped)
  • 1 large leek (roughly sliced)
  • 2 onions (chopped)
  • oil (for browning)
  • Worcestershire sauce
  • chicken broth
  • mixed herbs ( like rosemary and thyme) 
  • 1 pinch of salt ( I use two pinches) 
  • 1 pinch of pepper
  • water
  • a bit of fresh mint to tear into tiny pieces to garnish    

I always make biscuits to go with the stew because my family are dunkers and love to sop up the stew. A nice hot bowl of stew, warm slippers and a big hug and I will have these boys purring. They may even offer to do the dishes. Enjoy.

Chopped Salad

Prep/Total Time: 25 minutes     Makes : 10 servings

3     cups torn romaine
1     can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1     jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1     medium green pepper, chopped
2     medium tomatoes, chopped
1     can (2-1/4 ounces) sliced ripe olives, drained
5     slices deli ham, chopped
5     thin slices hard salami, chopped
5     slices pepperoni, chopped
3     slices provolone cheese, chopped
2     green onions, chopped
1/4    cup olive oil
2     tablespoons red wine vinegar
1/4   teaspoon salt
1/8   teaspoon pepper
2      tablespoons grated Parmesan cheese
Pepperoncini, optional

In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired. 


TIP: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.
Heart healthy

Monday, February 15, 2016

Chicken Soup

Prep :20 minutes      Cook :30 minutes     Makes : 4 servings

1    small onion , chopped
1    small carrot , sliced 
1    tablespoon olive oil
2    cans  [14-1/2 ounces each ] chicken broth
1    cup water
3/4   teaspoon salt 
1/2    teaspoon pepper
1      can [15 ounces] white kidney or cannellini beans , rinsed and drained 
2/3    cup uncooked  small spiral pasta 
3     cups thinly sliced fresh escarole  or spinach
2     cups shredded cooked  chicken 

1 .  In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.

2 .  Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
Heart Healthy 

Sunday, February 14, 2016

Maxy sez : 8 Things You Didn’t Know Could Affect Blood Sugar

 By Denise Mann Reviewed by Farrokh Sohrabi, MD

Brush Up on Blood-Sugar Control :
As you likely already know, keeping blood glucose (sugar) levels stable is crucial to type 2 diabetes management. If blood sugar swings too high, problems can develop: If untreated, it can potentially lead to a diabetic coma, according to the American Diabetes Association (ADA). Over time high blood sugar levels can lead to complications such as heart disease, kidney disease, and nerve damage. And when blood sugar falls too low, shakiness, nervousness, anxiety, confusion, and eventually seizure or loss of consciousness may occur, the ADA says. You may know that skipping meals can lead to low blood sugar and bingeing on carbs can cause blood sugar to spike. But many surprising factors can also cause blood sugar highs and lows — and knowing about these eight may just make a big difference to your diabetes management.
Happy Hour:
Alcohol — especially when combined with sweet mixers like soda, fruit juice, or margarita mix — can spike blood sugar levels, says Kristine S. Arthur, MD, an internist at Orange Coast Memorial Medical Center in Fountain Valley, California. But excessive drinking can cause blood sugar to drop to dangerously low levels, as well. "Alcohol can push blood sugar too far in either direction," she says.The ADA suggests that if you drink, alcohol should be limited to no more than one drink a day for women and no more than two drinks a day for men. Alcohol can also interfere with medications you might be on for other health conditions, however, so check first with your doctor to see how much is safe for you to drink .
Stress :
Whether it's good stress (like the excitement of planning a wedding or a new baby) or bad stress (like pressure at work or problems in a relationship), feeling stressed can get in the way of your blood sugar control, Dr. Arthur says. “Stress can directly cause high blood sugar, and it can also result in changes in behavior — such as skipping meals or drinking more alcohol — that affect blood sugar," she says. Arthur suggests healthy coping strategies such as going for a walk when you're feeling overwhelmed. Other healthy ways to lower stress include yoga, meditation, or taking deep breaths, she says.
Feeling Under the Weather :
“When you have an infection, are sick, or have recently had surgery, your blood sugar can be all over the place,” Arthur says. The stress that illness puts on your body, she explains, causes blood sugar to ebb and flow. “Some of the same hormones produced to fight illness can also cause your blood sugar to rise,” she says. In addition, you may not feel like eating when you don’t feel good, and this can cause blood sugar levels to fall. Arthur’s suggestion: Talk with your doctor when you're feeling good about how to monitor and treat your diabetes when you're sick. When you are sick, follow your doctor’s instructions — or check in with him or her if you don’t remember what to do. On that note…
Medications and Supplements :
Lots of medications can affect blood sugar, Arthur says. Some over-the-counter cough medicines contain sugar, and decongestants and other cold medications can also raise blood sugar levels. Other medications that can affect blood sugar include steroids, some diuretics, and some antidepressants. “When in doubt, ask your doctor or pharmacist for advice,” Arthur suggests. “It’s also a good idea to let your doctor know about any and all supplements or vitamins you are taking, as these may affect your blood sugar levels.”
Your Daily Cup of Java :
Even a single serving of coffee may affect post-meal blood sugar levels, according to a study in the August 2015 issue of the British Journal of Nutrition. Plus, common coffee and tea additions such as cream and sugar can cause a spike in blood sugar, Arthur says. If you have type 2 diabetes, she suggests you talk with a certified diabetes educator, nutritionist, or doctor to find out exactly how much caffeine is OK for you.
Extreme Exercise :
Exercise is good for you if you have diabetes, so extreme exercise should be extremely good for you, right? Not so fast. “If you don’t eat snacks or you skip a meal, you run the risk of developing dangerously low blood sugar — especially with high-impact exercise,” Arthur says. Avoid this scenario by checking your blood sugar before you exercise and always packing healthy snacks when you’re going to work out. If you’re not sure how much exercise you should be getting, check in with your doctor or diabetes educator.
Diet Soda :
The old school of thought was that diet sodas were OK for people with diabetes because they are sugar- and calorie-free — but that thinking has changed, says Dana Greene, RD, a nutritionist in Boston. In fact, diet sodas may actually contribute to blood sugar problems: Artificial sweeteners found in diet soda and sugar substitutes may alter gut microbes in a way that increases the risk for type 2 diabetes and glucose intolerance, according to a study published in 2014 in the journal Nature. Take this challenge; Arthur suggests: “If you drink a lot of diet sodas and are having a hard time controlling your sugars, cut back on soda and see if there is a difference in your blood sugar control.”
Hormonal Highs and Lows :
Hormonal changes — like those that come during the menstrual cycle or menopause —– can wreak havoc on blood sugar levels, Arthur says. “Not all women will experience these changes," she notes, "but if you are one of them, keep a journal and discuss any changes with your doctor so the two of you can develop an action plan.” 

Thursday, February 11, 2016

Food for Thought : February is National Heart Month

                    February is National Heart Month ! 
Your heart is your hardest working muscle. It beats around 100,000 times per day! The bad news is that more than 58 million Americans suffer from cardiovascular disease and many more are at risk for developing it. We can help you keep your heart going strong so you can exercise, enjoy life, and keep up with your kids (or your grandkids).Heart disease is the leading cause of death for men and women in the United States. Every year, 1 in 4 deaths is caused by heart disease.
      The good news ?Heart disease can often be prevented when people make healthy choices and manage their health conditions. Communities, health professionals, and families can work together to create opportunities for people to make healthier choices.
      Make a difference in your community : Spread the word about strategies for preventing heart disease and encourage people to live heart healthy lives.
                    Heart Attack Warning Signs 
      Chest Discomfort : Most heart attacks involve discomfort in the center of the chest that lasts more than a few minutes, or that goes away and comes back. It can feel like uncomfortable pressure, squeezing, fullness or pain.
      Discomfort in Other Areas  of the Upper Body : Symptoms can include pain or discomfort in one or both arms, the back, neck, jaw or stomach.
Shortness of Breath: With or without chest discomfort.
      Other Signs : May include breaking out in a cold sweat, nausea or light-headness.
     Stroke Warning Signs - Spot a Stroke F.A.S.T.
     Face Drooping : Does one side of the face droop or is it numb? Ask the person to smile.
     Arm Weakness : Is one arm weak or numb? Ask the person to raise both arms. Does one arm drift downward?
     Speech Difficulty :Is speech slurred, are they unable to speak, or are they hard to understand? Ask the person to repeat a simple sentence, like “the sky is blue.” Is the sentence repeated correctly?
      Time to call 9-1-1 :If the person shows any of these symptoms, even if the symptoms go away, call 9-1-1 and get them to the hospital immediately.
                                  Baked Chicken Strips & Microwave Green 
3   pounds  boneless, skinless, visible fat removed chicken breasts, cut into 1’’ strips (or chicken tenderloins) ’’ 
1/3   cup whole-wheat flour 
1/2   teaspoon black pepper 
1/3   cup milk (skim) 
2    tablespoons low-fat, low-sodium, grated parmesan cheese 
1/3   cup quick-cooking oats 
1     teaspoon garlic or onion powder 
1     pound fresh green beans, washed, stems discarded 
1/2   cup water 
1     teaspoon minced garlic, from jar 
1/4   teaspoon black pepper

1 .  Preheat oven to 375. 
Spray a baking sheet with cooking spray. 
2 .  On a plate or shallow dish, combine flour and pepper. 
3 .  Pour milk into a second shallow dish.
4 .  In another shallow dish, combine parmesan, oats, garlic/onion powder and paprika/parsley (optional: pulse oat mixture in food processor for 20 second for a finer ?breading?). 
5 .  One at a time, dip chicken strips into flour and turn to coat. 6 .  Then dip in milk, and then oat mixture, turning until well coated. 
7 .  Place coated strips on to prepared baking sheet. 
8 .  Once all strips are on the baking sheet give a light spray with cooking spray. 
9 .  Bake for 20 minutes until golden-brown and cooked through. (Optional: If you prefer darker brown ?crisply? tenders, turn on the oven?s broiler for the last 2 minutes but keep an eye on the tenders so they don?t burn!) 
10 .  To prepare beans: In a 2-quart microwave-safe dish, place beans, water, garlic and pepper. Cover and microwave on high until beans are crisp-tender (6-8 minutes).
 Drain excess liquid.






A proud grand-poppa               G .

Tuesday, February 9, 2016

Pork Stew slow cooker

Prep : 15 minutes            Cook : 6 hours    Makes : 8 serving

1-1/2      pounds boneless pork loin roast, cut into 1-inch cubes
2            tablespoons olive oil
2           cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2           cups reduced-sodium chicken broth
2           cups frozen pepper stir-fry vegetable blend, thawed
1/2        cup dry red wine or additional reduced-sodium chicken broth
1/4        cup orange marmalade
2           garlic cloves, minced
1           teaspoon dried oregano
1/2       teaspoon fennel seed
1/2       teaspoon pepper
1/8       teaspoon crushed red pepper flakes, optional
2          tablespoons cornstarch
2          tablespoons cold water
Hot cooked fettuccine, optional

1 .  In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.

2 .  Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired. 

3 .  Cover and cook on low for 8-10 hours or until meat is tender.

4 .  Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. 
TIP : Serve with fettuccine if desired.
Heart  healthy

Monday, February 8, 2016

Potato Salad with Sausage ~~~~~~~~~~~~slow cooker

Prep :30 minutes           Cook : 6 hours            Make : 5 servings

8 bacon strips , finely chopped
1 large onion , chopped 

1 pound smoked kielbasa or Polish sausage, halved and cut into 1/2-inch slices
2 pounds medium red potatoes, cut into chunks
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and well drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

1 . In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain.

2 . Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low for 6 hours or until potatoes are tender.

Heart healthy

Sunday, February 7, 2016

Maxy says : Facing Diabetes and Depression





By Dr. Sanjay Gupta
Type 2 diabetes can exact a psychological toll on patients who have had to manage the condition for a long time as well as on the newly diagnosed.
Marcia Smith knows the emotional toll diabetes takes. When Smith’s doctor told her in 1999 that she was in the pre-diabetic stage, she started to cry. “It was a really shocking thing to hear,” said Smith, who was eventually diagnosed with type 2 diabetes.

“One of the things I realized is that you have to stay calm after your diagnosis,” said Smith, who is now a health ambassador for the American Diabetes Association. “You lose sight of a lot of things, and you’re not paying attention and not taking care of yourself. There’s a lot of self-pity that goes on.”

Newly diagnosed patients are often overwhelmed by the steps needed to manage their condition, from monitoring blood sugar and altering their diet and exercise routine to educating themselves on how the disease affects their bodies. For patients who have had to cope with diabetes and possible complications for some time, the disease is often accompanied by signs of depression.

People with diabetes are twice as likely to have depression, according to a study in the journal Diabetes Care. The relationship between the two conditions isn’t entirely understood, as Sherita Golden, MD, an endocrinologist at Johns Hopkins Diabetes Center, points out. There may be biological reasons for the onset of depression related to high glucose.

“The lifestyle modification that comes with type 2 diabetes has definite psychological effects,” said Xavier Jimenez, MD, a psychiatrist at the Cleveland Clinic. “Over time there are adjustment issues like depression, anger, and frustration with the new lifestyle they have to adapt to.”

Dr. Jimenez sees many type 2 diabetic patients handling their disease in one of two ways. Some feel so challenged by the behavioral modifications needed to manage diabetes that they resist change and the diagnosis altogether. Others become so preoccupied with the diagnosis and anxious about taking care of themselves that they tend to excessively monitor their blood sugar and food intake. “Either reaction catches up to you and can easily turn into depression,” said Jimenez.

So how can you tell if a friend or loved one with diabetes is depressed?

“If someone loses interest in activities they once enjoyed, if they have trouble sleeping or concentrating, have weight loss or weight gain, or are agitated more than usual, those are some of the biggest indicators of depression,” said Dr. Golden. Depressed patients are more likely to overeat, not exercise, and neglect monitoring their blood sugar – all of which can worsen their diabetes.

When Pablo Sierra was diagnosed with diabetes, he didn’t take the disease seriously at first. A self-admitted lover of sweets, he told himself that the diabetes wasn’t that bad once he was on medication and ignored the changes he needed to make to his diet and physical activity.

It wasn’t until he attended a diabetes seminar at a local hospital that Sierra realized he was taking the disease too lightly. “One of the presenters said diabetes is like looking at a clock. It looks like the hands are stuck in one place, but in reality it’s always moving,” said Sierra. “Just like diabetes is always there and affecting you.”

Sierra resolved to manage the disease better and not let it overwhelm him. “Don’t go into denial,” he said. “It’s the worst thing you can do. If you can just focus on the few big things like blood sugar, diet, and exercise, you can manage most of it.”

Patients who have had to deal with diabetes for long periods of time are at risk of becoming demoralized. Jimenez said this can happen with other chronic illnesses such as asthma and kidney disease requiring dialysis.

“Sometimes we term that demoralization instead of depression, when we see that drop in self-care,” said Jimenez. “It’s basically people saying they’re sick and tired of being sick and tired. It’s a little less severe than depression, but should still be addressed.”

A patient’s primary care doctor, endocrinologist, or diabetes educator can help them develop a treatment plan that fits their lifestyle. The support of family and friends can also be invaluable. “Some people…don’t have the support network, which is essential for good control of diabetes,” said Jason Baker, MD, an endocrinologist at Weill Cornell Medical College and a diabetic himself.

The support of others can be “one of the main recipes for success in taking control and preventing things like depression from developing in diabetes,” said Dr. Baker.

Finding an outlet for stress is another key. “Meditation, keeping stress low, acupuncture, any sort of method in which they feel more relaxed absolutely will impact their blood sugar and diabetes control and should also have a positive impact on their depression,” according to Baker.

“A lot of people can get depressed because they don’t know what to eat and don’t know what to do. There’s a lot of confusion,” said Smith. “You have to face your fears about diabetes and tell yourself, ‘I am controlling the diabetes, it’s not controlling me.’ 

Friday, February 5, 2016

Are You Ready for Football ???

Hot & Spicy Chicken Drumettes


3 pounds chicken drumettes, about 20

3 tablespoons hot sauce, such as Texas Pete or Frank's

3 tablespoons vegetable oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

3/4 cup all-purpose flour

***Sauce***

6 tablespoons butter

1/2 cup hot sauce, such as Texas Pete or Frank's

1/4 teaspoon ground cayenne, or more

few drops Worcestershire sauce

1 tablespoon apple cider vinegar

Makes About 20 Drumettes

Heat oven to 400°. Line a large baking sheet with foil and spray generously with nonstick cooking spray.

In a food storage bag, combine the 3 tablespoons of hot sauce with vegetable oil, salt, pepper, and 1/2 teaspoon of garlic powder. Add the drumettes and toss to coat.

Put the flour in another bag and shake the wings, a few at a time, to coat well. Arrange on the baking sheet.

Bake for 30 minutes; remove the pan from the oven.

Thursday, February 4, 2016

Food for Thought : Super Bowl Sunday

      This Sunday is the  snack-lovers holiday . Super Bowl Sunday . Even for non-football fans , this day is normally filled with hours of eating , drinking  and socializing with friends . While the game may  only last about 4 hours  , many of us consume more than a day's worth of calories  . The  average  person snacking on typical Super Bowl snacks such as pizza , soda , chips , dips , and beverages can easily consume up to 2,500 calories . Don't let the festivities  ruin your healthy goals . Here are a few tips to help you  enjoy your healthy plans  for the new year .
      Chips and dips can be full of calories  and saturated fat . Try some whole grain chips  with hummus . Substitute  plain Greek yogurt for sour cream or mayonnaise to reduce fat in homemade dips.
      Add nuts  and protein foods . A variety  of nuts  such as almonds  and pistachios are great  alternatives , as they are great sources of of protein and healthy fats which are filling  and can help  you control your eating . Lean proteins  such as  shrimp  are also excellent  choices .
      Be mindful  of your liquid  calories  . Sodas  and alcoholic beverages  can add considerable calories  to the festivities  . Make sure  you stay  by hydrated by alternating and sweetened or alcoholic beverages with water .
                                                            Wings And Ribs
24 chicken wings
3 pounds pork back ribs
1 cup frozen pineapple-orange-apple juice concentrate, undiluted
3/4 cup soy sauce
1/4 cup creamy peanut butter
1/4 cup minced fresh cilantro
2 tablespoons minced fresh ginger
1 garlic clove, pressed
2 teaspoons sugar

1 .  Cut off wingtips, and discard; cut wings in half at joint. Place wings and ribs in large shallow dishes or heavy-duty zip-top plastic bags.
2 .  Stir together juice concentrate and next 6 ingredients. Reserve 3/4 cup mixture for dipping. Pour remaining mixture evenly over wings and ribs; cover or seal, and chill 8 hours, turning occasionally.
3 .  Remove wings and ribs from marinade, discarding marinade. Place meat on racks in shallow roasting pans.
Bake at 375° for 30 to 35 minutes or until done.
4 .  Microwave reserved 3/4 cup sauce in a 1-cup glass liquid measuring cup at HIGH 1 to 2 minutes or until thoroughly heated, stirring once. Serve with wings and ribs.






A proud grand-poppa             G.