Make Your Insulin Last a Lifetime

If you’ve seen my TED talk, then you know I spend a fair amount of time teaching folks how to use their insulin more efficiently so that they don’t run out, and so they have enough (hopefully) to last a lifetime. Insulin is like a valet service that escorts blood sugar from your blood to all your cells. If you don’t have enough, your sugars start to rise. The fact is that even though you need insulin to live, it is not your friend. You want to use as little as possible. You want the levels of insulin in your bloodstream to stay as low as possible. Just like blood sugar, you want your insulin levels to remain low. Why? Continue reading

Stripped Carbs First Thing in the Morning? No!

Having a hard time understanding why breakfast is the one meal of day that you should not eat toast, bagels, muffins, waffles, pancakes, cereal, biscuits, bread or grits? Here’s why:

When you eat foods that are rich in fiber, fat and protein, it takes quite a while for your body to break them down. So they get absorbed into your bloodstream very slowly. But whenever you eat items made primarily from sugar and other kinds of stripped carbs, your digestive system absorbs the ingredients very quickly.  Continue reading

YOUR HEALTHY PLATE: Homemade Ketchup

My dad has a very hard time with the fact that high-fructose corn syrup (HCFS) is the first ingredient in most national brands of of ketchup. He is on a mission to get people to eat less HFCS without compromising their love for ketchup. Recently, he asked if I would post an entry about this. Absolutely. Here you go, Dad! Continue reading

YOUR HEALTHY PLATE: After-Thanksgiving Turkey Soup

No introduction is really necessary for this recipe. Just pop on over to the supermarket for some scallions and a little knob of ginger if you need, and make this soup with your leftovers. There’s a good chance you already have all the other ingredients. It’ll take all afternoon to cook, but only 10 minutes to throw together. The biggest time investment is looking through the bones for bits of meat. But don’t feel the need to go crazy looking for every last piece. Feel free to stop when you feel like it. It’ll be enough, and it’ll be worth it. Continue reading


A few years ago, a friend of mine got interested in the raw food movement. When she said it changed her life, I thought to myself, “Okay, lots of people say stuff like that.” But I saw the difference. She became more relaxed, energetic, vibrant. She felt better, and I could see it. Continue reading

Trying to Eat in a Hospital

My mom doesn’t take diabetes medicine; she keeps her blood sugars normal through a combination of common sense and careful carbohydrate consumption. A few years ago, she had to be hospitalized at her local hospital for what she called a “minor procedure.” The procedure went fine, but the food did not. Continue reading

YOUR HEALTHY PLATE: Celebration Brussels Sprouts

If you haven’t already figured it out, I’m starting to post recipes to get your collection started for the upcoming holidays. And if you didn’t already know, I LOVE!LOVE!LOVE Brussels sprouts. This one is a gorgeous mix of Brassica (the major vegetable family to which Brussels sprouts belong), grapes (for a bit of tart sweetness), and pumpkin seeds (because, well, you know). Think of me when you make these. Continue reading

A New Cookbook called Love Thy Legumes!

Dear readers,

I just finished reading a new cookbook called LOVE THY LEGUMES, and it was great! It’s an educational cookbook by public health nutritionist, Sonali Suratkar. Lucky for us, Sonali is passionate about cooking and nutrition education. Continue reading

YOUR HEALTHY PLATE: Hugs (Lentils) and Kisses (Carrots)

Bring a platterful of this amazingly delicious recipe to the table, full to the brim with tiny round hugs (lentils), and cross-hatched X’s (carrots), and share the love all around. Everyone will be so glad you did. You can serve it warm, or at room temperature. It’s great either way. Continue reading