Health

Transforming your holiday recipes for diabetes


Experts included Robyn Webb, renowned American Diabetes Association cookbook author and nutritionist and Fabiola Gaines. chief clinical dietitian for Depugh Nursing Center in Winter Park.

 Health Chat: Transforming your holiday recipes for diabetes(12/08/2010) 
11:00
Orlando Sentinel Health: 
Welcome everyone and thank you for joining our chat about transforming your holiday recipes for diabetes.
Wednesday December 8, 2010 11:00 Orlando Sentinel Health
11:01
Orlando Sentinel Health: 
Let's introduce our guests.
Wednesday December 8, 2010 11:01 Orlando Sentinel Health
11:01
Orlando Sentinel Health: 
Fabiola Gaines is chief clinical dietitian for Depugh Nursing Center in Winter Park, Florida, supervising the nutrition services and clinical support team that serves patients at this facility.
Wednesday December 8, 2010 11:01 Orlando Sentinel Health
11:01
Orlando Sentinel Health: 
She is a founding partner of Hebni Nutrition Consultants, Inc., and along with Roniece Weaver, developer of the original Soul Food Pyramid -- a culturally sensitive teaching tool.
Wednesday December 8, 2010 11:01 Orlando Sentinel Health
11:01
Orlando Sentinel Health: 
A certified member of the American Dietetic Association, Ms. Gaines received her B.S. in foods and nutrition from Florida A&M University and has been placed on the university's Wall of Fame as a distinguished graduate.
Wednesday December 8, 2010 11:01 Orlando Sentinel Health
11:01
Orlando Sentinel Health: 
Award-winning nutritionist, cookbook author and teacher; Robyn Webb has been a passionate advocate of cooking well and eating wisely for most of her life.
Wednesday December 8, 2010 11:01 Orlando Sentinel Health
11:01
Orlando Sentinel Health: 
She is the Associate Editor of the award-winning Diabetes Forecast magazine published by the ADA and read by more than a half million people every month.
Wednesday December 8, 2010 11:01 Orlando Sentinel Health
11:01
Orlando Sentinel Health: 
She graduated from Syracuse University with a Bachelor of Science degree in Nutrition and Florida State University with a Master of Science degree in Nutrition.
Wednesday December 8, 2010 11:01 Orlando Sentinel Health
11:02
Orlando Sentinel Health: 
Thank you both for joining us!
Wednesday December 8, 2010 11:02 Orlando Sentinel Health
11:02
robyn webb: 
thank you!
Wednesday December 8, 2010 11:02 robyn webb
11:02
Orlando Sentinel Health: 
Here's our first question:
Wednesday December 8, 2010 11:02 Orlando Sentinel Health
11:02
Orlando Sentinel Health: 
If I go to a party and there’s a buffet table full of cookies, cakes, and cheese and crackers, what are my best options from typical hors d???oeuvres?
Wednesday December 8, 2010 11:02 Orlando Sentinel Health
11:03
robyn webb: 
I always say seek out the veggies first and then if you want a cookie or cake have it as a second plate. you will take less
Wednesday December 8, 2010 11:03 robyn webb
11:03
fabiola gaines: 
First of all I would suggest that you eat before you go. Then look at the cheese and cracker selection
Wednesday December 8, 2010 11:03 fabiola gaines
11:04
Orlando Sentinel Health: 
Next question:
Wednesday December 8, 2010 11:04 Orlando Sentinel Health
11:04
Orlando Sentinel Health: 
My family has what I call a festival of meats and carbs at Christmas ??? turkey, roast beef, and ham, plus sides including sweet potatoes with marshmallow topping, mashed potatoes, green bean casserole, stuffing and rolls. How would you change this meal ??? and still make family members happy?
Wednesday December 8, 2010 11:04 Orlando Sentinel Health
11:06
robyn webb: 
It's all about portion control and careful selection of choosing between starches. Perhaps you choose only the stuffing or only the potatoes or have small portions of both. Not always necessary to change entire meal, but do employ healthy cooking techniques that brings down the fat
Wednesday December 8, 2010 11:06 robyn webb
11:06
fabiola gaines: 
First of all I would use Splenda baking for the sweet potatoes and lose the marshmallow and use a nut topping. The holiday come once a year just don't go over board.
Wednesday December 8, 2010 11:06 fabiola gaines
11:07
robyn webb: 
Also try lowering the carb count of your baked goods by using natural low calorie sweeteners. Fabiola likes Splenda, I am partial to Stevia. I like its natural state and no calories or carbs
Wednesday December 8, 2010 11:07 robyn webb
11:07
[Comment From MaryMary: ] 
My mom has an elderly friend who loves Italian food, especially pastas. She's diabetic now, so it's a real struggle for her to adjust her cooking, as she continues to want pastas. Any advice?
Wednesday December 8, 2010 11:07 Mary
11:07
fabiola gaines: 
To add it is what you do for your health the other 364 days that count
Wednesday December 8, 2010 11:07 fabiola gaines
11:08
robyn webb: 
Again, I think its smart portion control and load up on the non starch veggies to go with the pasta. Also I like Dreamfields pasta; its a low carb pasta that is pretty good. Remember to balance the meal with some lean protein and portion control, portion control!
Wednesday December 8, 2010 11:08 robyn webb
11:09
fabiola gaines: 
I would suggest that she see a registered dietitian to learn how to carbohydrate count so that she can have incorporate the pasta into her meal plan Diabetes education is so important for new and old diabetics
Wednesday December 8, 2010 11:09 fabiola gaines
11:11
Orlando Sentinel Health: 
Thank you for your question, Mary. Here's our next one:
Wednesday December 8, 2010 11:11 Orlando Sentinel Health
11:11
Orlando Sentinel Health: 
When it comes to holiday cookies, are there some cookies that make more sense for diabetics than others? And can I make them with sugar substitutes or will they taste funny?
Wednesday December 8, 2010 11:11 Orlando Sentinel Health
11:12
fabiola gaines: 
All sugar sub have conversion tables that you can use to convert from sugar to the substititue. I like Splenda baking
Wednesday December 8, 2010 11:12 fabiola gaines
11:12
robyn webb: 
I use half Stevia and half regular sugar, sometimes even 75% Stevia and 35% sugar and my baked goods come out well. I like using Stevia as it is completely natural coming from a plant that grows in Paraguay and has no carbs or calories. I found I like it better than other sugar subs
Wednesday December 8, 2010 11:12 robyn webb
11:14
Orlando Sentinel Health: 
Speaking of sweeteners:
Wednesday December 8, 2010 11:14 Orlando Sentinel Health
11:14
Orlando Sentinel Health: 
Do you all recommend any particular sweeteners or substitutes for diabetics when we???re baking?
Wednesday December 8, 2010 11:14 Orlando Sentinel Health
11:15
Orlando Sentinel Health: 
We know you like Stevia and Splenda, anything else you've tried?
Wednesday December 8, 2010 11:15 Orlando Sentinel Health
11:15
fabiola gaines: 
Equal and Splenda seem to take the heat in baking better than others. Splenda baking contains some sugar which makes the baking product come out just like as if you used real sugar.
Wednesday December 8, 2010 11:15 fabiola gaines
11:16
robyn webb: 
As i mentioned above, I have been using Stevia for about a year now and so its has become a fav. But small amounts of agave nectar also do make it to some of my baked goods. I think the most important thing is to work with an RD to find out what works best for you and your diabetes wellness goals
Wednesday December 8, 2010 11:16 robyn webb
11:17
Orlando Sentinel Health: 
From sweet to savory, a question about southern food
Wednesday December 8, 2010 11:17 Orlando Sentinel Health
11:17
Orlando Sentinel Health: 
For Fab: My family eats a lot of southern food ??? or soul food ??? and that includes fried chicken, macaroni and cheese, potato salad and collard greens. What can we do to make this healthier for the diabetic members of the family? How do you fix macaroni and cheese that a diabetic can eat?
Wednesday December 8, 2010 11:17 Orlando Sentinel Health
11:20
fabiola gaines: 
Use whole grain macaroni noodles and low fat cheese in making the mac and cheese. I use skim evaporated milk in my mac and cheese because you get the mouth feel of a high fat dish and you are using low fat ingredients. For the collard greens I recommend smoked turkey necks not the wings, the necks give you not fat but lots of flavor
Wednesday December 8, 2010 11:20 fabiola gaines
11:21
fabiola gaines: 
For potato salad by all means use the reduced fat mayo and use herbs and spices to reduce the salt. I like dill in my potato salad, great flavor
Wednesday December 8, 2010 11:21 fabiola gaines
11:23
Orlando Sentinel Health: 
Next question is about drinking
Wednesday December 8, 2010 11:23 Orlando Sentinel Health
11:23
Orlando Sentinel Health: 
If I want to have an alcoholic drink at a party, does it make any difference if I have a glass of wine, a cup of eggnog or a mixed drink like a Bloody Mary?
Wednesday December 8, 2010 11:23 Orlando Sentinel Health
11:25
robyn webb: 
First, make sure any medications you are taking will be OK with the alcohol you are about to consume. Go for lighter drinks such as 3 ounces wine and perhaps cut it further by making it a white wine spritzer. Be very careful with mixed drinks and creamy ones, they can send your blood sugar soaring and contain more calories and fat
Wednesday December 8, 2010 11:25 robyn webb
11:26
fabiola gaines: 
I agree with robyn, remember moderation is the key
Wednesday December 8, 2010 11:26 fabiola gaines
11:27
Orlando Sentinel Health: 
If anyone in our audience has any questions or comments, feel free to jump in!
Wednesday December 8, 2010 11:27 Orlando Sentinel Health
11:27
Mary: 
Robyn: Remind me. If I'm making a white wine spritzer, what do I add for the "spritz"?
Wednesday December 8, 2010 11:27 Mary
11:28
Jennifer: 
I like club soda in mine!
Wednesday December 8, 2010 11:28 Jennifer
11:28
fabiola gaines: 
I like diet lemon lime
Wednesday December 8, 2010 11:28 fabiola gaines
11:28
Mary: 
Thanks. Good suggestion, everyone.
Wednesday December 8, 2010 11:28 Mary
11:28
robyn webb: 
Just add no sodium added club soda or a little spritz!
Wednesday December 8, 2010 11:28 robyn webb
11:29
Jennifer: 
Right.
Wednesday December 8, 2010 11:29 Jennifer
11:30
Orlando Sentinel Health: 
From alcohol to another favorite topic --- chocolate!
Wednesday December 8, 2010 11:30 Orlando Sentinel Health
11:30
Orlando Sentinel Health: 
Do chocolate desserts pose a problem for diabetics? IF so, any suggestions on good types of substitutions? Can you make good brownies with cocoa powder and artificial sweeteners ??? or are you better off to try something else?
Wednesday December 8, 2010 11:30 Orlando Sentinel Health
11:32
robyn webb: 
I think chocolate in moderation is fine. What i would do is to buy some fab 85% dark chocolate and serve that as "dessert". Also tho I bake with Dutch process cocoa and along with keeping the baked goods relatively low in fat and carb, I can make some killer brownies and cookies
Wednesday December 8, 2010 11:32 robyn webb
11:33
Jennifer: 
What are your favorite sites and/or cookbooks for diabetic holiday baking and cooking?
Wednesday December 8, 2010 11:33 Jennifer
11:33
fabiola gaines: 
Who want to mess up a good chocolate lol. Just remember that you can make adjustments in your recipe to reduce the fat and sugar to make way for the chocolate that you might use.
Wednesday December 8, 2010 11:33 fabiola gaines
11:34
Orlando Sentinel Health: 
All these recipes you mention, are they in your books?
Wednesday December 8, 2010 11:34 Orlando Sentinel Health
11:34
fabiola gaines: 
My favorite is the new soulfood cookbook for people with diabetes
Wednesday December 8, 2010 11:34 fabiola gaines
11:34
Wednesday December 8, 2010 11:34 
11:35
fabiola gaines: 
Thanks os
Wednesday December 8, 2010 11:35 fabiola gaines
11:35
Jennifer: 
Cool. I'll have to see if our local library has that.
Wednesday December 8, 2010 11:35 Jennifer
11:35
robyn webb: 
Well of course I am partial to any of my books! But also as Food Editor of Diabetes Forecast Magazine we have dozens and dozens of recipes every month! My new book Comfort Foods To Fill You Up Not Out will be out in 2011 chock full of desserts! Published by ADA
Wednesday December 8, 2010 11:35 robyn webb
11:36
Orlando Sentinel Health: 
I like that title! I think you said 'Diabetic Meals in 30 Minutes' was your first book?
Wednesday December 8, 2010 11:36 Orlando Sentinel Health
11:36
Wednesday December 8, 2010 11:36 
11:37
Jennifer: 
I'll have to keep my eyes open for that. Thank you. I have seen DIABETIC MEALS IN 30 MINS. OR LESS.
Wednesday December 8, 2010 11:37 Jennifer
11:37
robyn webb: 
Diabetic Meals in 30 Minutes Minutes or Less was my first book; continues to be a big seller. The book coming out in 2011 is my 14th!
Wednesday December 8, 2010 11:37 robyn webb
11:37
Orlando Sentinel Health: 
Diabetes Forecast is online at http://forecast.diabetes.org/
Wednesday December 8, 2010 11:37 Orlando Sentinel Health
11:39
robyn webb: 
Thanks for posting the link for Diabetes Forecast Magazine. We bring you everything you need to know how to manage your diabetes in an informative beautiful publication every month!
Wednesday December 8, 2010 11:39 robyn webb
11:39
fabiola gaines: 
I am trying to catch up with Robyn. I have only coauthored 5. Watch out, Robyn, I am bringing up the rear! lol
Wednesday December 8, 2010 11:39 fabiola gaines
11:39
Orlando Sentinel Health: 
Including I see an inside story from Bret Michaels!
Wednesday December 8, 2010 11:39 Orlando Sentinel Health
11:39
[Comment From FoodieFoodie: ] 
OK, let's get to it -- talk to me about cookies. Gotta have butter. Gotta have sugar. Right? What are we to sub for those?
Wednesday December 8, 2010 11:39 Foodie
11:40
Orlando Sentinel Health: 
We've talked about sugar -- Stevia and Splenda as substitutes, so what do we do about butter?
Wednesday December 8, 2010 11:40 Orlando Sentinel Health
11:41
robyn webb: 
Yes, Bret Michaels has been an inspiration to us all, and winning Apprentice and giving the money to the ADA is so great
Wednesday December 8, 2010 11:41 robyn webb
11:41
fabiola gaines: 
There are a few sub you can use. I like butter extract for the butter flavoring and use an low fat butter instead of real butter.
Wednesday December 8, 2010 11:41 fabiola gaines
11:41
Orlando Sentinel Health: 
Any specific brands you prefer?
Wednesday December 8, 2010 11:41 Orlando Sentinel Health
11:41
Lee: 
Where can you find butter extract in the grocery store? I don't think I've ever seen it. And how much do you add to a recipe?
Wednesday December 8, 2010 11:41 Lee
11:42
fabiola gaines: 
You find it in the section where you find vanilla extract
Wednesday December 8, 2010 11:42 fabiola gaines
11:42
Jennifer: 
New question: I have tons of cookbooks - many given to me as gifts. I received them long before I became diabetic. Many don't have nutrition analysis of recipes included. Are there any good software programs I can invest in or download for free via the Web so I can double-check safety of recipes I want to use?
Wednesday December 8, 2010 11:42 Jennifer
11:43
robyn webb: 
For the butter, I don't cut it all out. I use some and then add some applesauce or prune puree to make up some of the rest. You have to be careful in cutting it all out
Wednesday December 8, 2010 11:43 robyn webb
11:43
Lee: 
What do you all think of Land O Lakes canola for baking? I've heard good things about that.
Wednesday December 8, 2010 11:43 Lee
11:44
Jennifer: 
I've never seen butter extract. I'll have to look for it. Don't know about Land O Lakes canola, either. I'm partial to Puritan canola oil.
Wednesday December 8, 2010 11:44 Jennifer
11:44
robyn webb: 
Even if the recipes don't have analysis, you can really look at a recipe and see what's what. For instance, if it calls for sauteing in what is really too much butter or oil, you can cut it down
Wednesday December 8, 2010 11:44 robyn webb
11:45
fabiola gaines: 
I don't know of any free downloads that you can use.. There is a website call nutrihand that you can join the free side and they can analyize recipes for a short time.
Wednesday December 8, 2010 11:45 fabiola gaines
11:46
Jennifer: 
Maybe I'll try that. Thanks.
Wednesday December 8, 2010 11:46 Jennifer
11:47
Orlando Sentinel Health: 
Here's the site for Nutrihand http://www.nutrihand-inc.com/
Wednesday December 8, 2010 11:47 Orlando Sentinel Health
11:48
fabiola gaines: 
my nutrtion practice did all the soul food analysis for the soul food section on that website
Wednesday December 8, 2010 11:48 fabiola gaines
11:48
Jennifer: 
Thanks for the Nutrihand site. For anyone out there who may be watching this chat, may I offer a suggestion? When sauteing and stir-frying, use small amounts of REGULAR (not cooking) wine or no salt added broth.
Wednesday December 8, 2010 11:48 Jennifer
11:49
robyn webb: 
Yes, I detest cooking wine, its awful, its loaded with sodium. Only real wine please!!!
Wednesday December 8, 2010 11:49 robyn webb
11:49
Orlando Sentinel Health: 
We've talked about so much food today -- meats, cookies, chocolate, alcohol, so let's not leave out this next one!
Wednesday December 8, 2010 11:49 Orlando Sentinel Health
11:49
Orlando Sentinel Health: 
The appetizers are my weakness at holiday parties. I recently read a recipe for deviled eggs that tossed out the yolks and stuffed them with cottage cheese and Dijon mustard. Do you have any other suggestions for easy tweaks to standard appetizer recipes?
Wednesday December 8, 2010 11:49 Orlando Sentinel Health
11:51
fabiola gaines: 
Spinach dips use fat free sour cream and low fat mayo you guest will not know the difference.
Wednesday December 8, 2010 11:51 fabiola gaines
11:51
robyn webb: 
The best thing to do is change a method of cooking. For instance, if meatballs are sauteed, then bake them instead. Use less cheese in appetizers. Make them truly bite sized. Offer up great crudit?? plate with interesting veggies and a creamy bean dip
Wednesday December 8, 2010 11:51 robyn webb
11:52
Jennifer: 
Hummus is a great dip. It's creamy, and it has fiber which we can all benefit from eating.
Wednesday December 8, 2010 11:52 Jennifer
11:53
Orlando Sentinel Health: 
And hummus pairs well with so many veggies
Wednesday December 8, 2010 11:53 Orlando Sentinel Health
11:53
Jennifer: 
Got that right!
Wednesday December 8, 2010 11:53 Jennifer
11:53
robyn webb: 
And don't forget to spice things up. Spices can go along way to providing wonderful mouth feel!
Wednesday December 8, 2010 11:53 robyn webb
11:54
Jennifer: 
Oh, yeah. Bring on the jalapeno peppers!!
Wednesday December 8, 2010 11:54 Jennifer
11:55
Orlando Sentinel Health: 
You went right for the spicy!
Wednesday December 8, 2010 11:55 Orlando Sentinel Health
11:56
Orlando Sentinel Health: 
We're almost to the end of our event, but we have time for a couple quick questions, here one:
Wednesday December 8, 2010 11:56 Orlando Sentinel Health
11:56
Orlando Sentinel Health: 
I'm trying to understand my brother-in-law's dietary needs so that I can help prepare foods that he can eat. He has type 2 diabetes and, though I don't know a lot about diabetes, my impression is that the South Beach Diet is similar to the diet recommended for people with diabetes. Is that true? Can you elaborate on any differences?
Wednesday December 8, 2010 11:56 Orlando Sentinel Health
11:56
robyn webb: 
Spicy gals!
Wednesday December 8, 2010 11:56 robyn webb
11:57
Jennifer: 
LOL, Robyn.
Wednesday December 8, 2010 11:57 Jennifer
11:57
robyn webb: 
First thing is to get to an RD. A food program for a person with diabetes needs customization, everyone is different. I actually would not reco a book, that is too general
Wednesday December 8, 2010 11:57 robyn webb
11:59
fabiola gaines: 
The South Beach Diet is not all it is cut out to be. Your brother-in-law must get a meal plan customized to him. When preparing a meal for the family just make sure it includes vegetables, fruits, carbos and unsaturated fats.
Wednesday December 8, 2010 11:59 fabiola gaines
12:00
Lee: 
Thank you all for taking the time to answer questions. I have to log out now, but enjoyed the chat.
Wednesday December 8, 2010 12:00 Lee
12:00
Orlando Sentinel Health: 
If you missed any part of this event, a transcript will be available.
Wednesday December 8, 2010 12:00 Orlando Sentinel Health
12:00
Orlando Sentinel Health: 
Thank you for joining our chat and thank you to Fabiola Gaines and Robyn Webb for sharing their expertise.
Wednesday December 8, 2010 12:00 Orlando Sentinel Health
12:01
robyn webb: 
Enjoy the holidays, remember it's one day for a little indulgence. It's the rest of the year that counts. Relax, enjoy family, get some exercise and thanks for everything
Wednesday December 8, 2010 12:01 robyn webb
12:01
fabiola gaines: 
I would like to suggest to anyone living with diabetes that you must seek education to better control your blood glucose and ward off any of the complications of diabetes. Remember diabetes don't kill you but the complications will. Be safe and healthy this holiday season.
Wednesday December 8, 2010 12:01 fabiola gaines
12:01
Jennifer: 
Thank you all! I appreciate the time it took for you to put this together. Hope to be able to attend others if any future chats are offered.
Wednesday December 8, 2010 12:01 Jennifer
12:02
Orlando Sentinel Health: 
We will have future chats, just stay tuned for announcements on our Health section online and on Twitter, you can follow us at @oslifefamily
Wednesday December 8, 2010 12:02 Orlando Sentinel Health
12:02
Jennifer: 
Thank you, Fabiola!
Wednesday December 8, 2010 12:02 Jennifer
12:02
Orlando Sentinel Health: 
Happy Holidays everyone!
Wednesday December 8, 2010 12:02 Orlando Sentinel Health
12:02
 

 
 
 
Copyright © 2018, The Baltimore Sun
84°