Diabetic Dessert of the Week – Grilled Peaches With Spicy Cream Cheese Topping

June 23, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Grilled Peaches With Spicy Cream Cheese Topping. I have a good one this week, Grilled Peaches With Spicy Cream Cheese Topping! This one is made using Light Cream Cheese, Honey, Ground Red Pepper, Frozen Fat-Free Whipped Topping, Peaches, Almonds, and Mint Leaves. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Grilled Peaches With Spicy Cream Cheese Topping
Make the most of the early summer harvest with this delightful dessert prepared on the grill. With the classic flavor combination of peaches and almonds, this is sure to be a family favorite!

Ingredients
1/2 cup (4 ounces) light cream cheese, softened
1 tablespoon honey
1/4 teaspoon ground red pepper
2 cups thawed frozen fat-free whipped topping
6 peaches, halved and pits removed
1/4 cup slivered almonds, toasted*
Fresh mint leaves (optional)

Directions
Yield: 6 servings

1 – Prepare grill for direct cooking over medium-high heat. Spray grid with nonstick cooking spray.

2 – Gently stir cream cheese in medium bowl until smooth. Whisk in honey and ground red pepper until well blended. Fold in whipped topping. Cover and refrigerate until ready to use.

3 – Place peaches, cut sides down, on prepared grill. Grill, covered, 2–3 minutes. Turn over; grill 2–3 minutes or until peaches begin to soften. Remove to plate; let stand to cool slightly.

4 – Arrange 2 peach halves, cut sides up, on 6 serving plates. Top evenly with spicy cream cheese topping and almonds. Garnish with mint.

*Note. To toast almonds, spread in single layer in heavy skillet. Cook and stir over medium heat 1–2 minutes or until nuts are lightly browned, stirring frequently.

Nutrition Information:
Calories: 182 calories, Carbohydrates: 28 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 107 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/grilled-peaches-with-spicy-cream-cheese-topping/

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Diabetic Dessert of the Week – CLASSIC CARROT CAKE

May 12, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs. Recipe for Classic Carrot Cake from our Desserts recipe section.
Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

Wild Idea Buffalo Recipe of the Week – Buffalo Satay

May 4, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Satay. To make this week’s recipe some of the ingredients you’ll be needing are Wild Idea Buffalo Regular Stir Fry Strips, Tamari Soy Sauce, Fish Sauce, Lime Juice, Red Curry Paste, Maple Syrup, Honey, Honey, Olive Oil, Spices, Peanut Sauce (recipe included), and Cilantro.
You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Buffalo Satay
So much flavor on a stick. Great for meals or party hors d’oeuvres.

Ingredients: (Makes 8, 4” skewers)

1 – 8 ounce package Wild Idea Buffalo Regular Stir Fry Strips
1 – teaspoon tamari soy sauce
2 – teaspoons fish sauce
2 – teaspoons lime juice
1 – tablespoon red curry paste
2 – teaspoons maple syrup
1 – tablespoon honey
1 – tablespoon olive oil
1 – teaspoon coriander
1 – teaspoon ginger
Peanut Sauce (below)
Cilantro – garnish

Preparation:

1 – Soak bamboo skewers in water.
2 – Mix the soy, fish sauce and lime juice in a bowl and microwave until warm/hot.
3 – Add the remaining ingredients in order, stirring as you add to incorporate.
4 – Add the Buffalo Stir Fry Strips and mix in until coated. Marinate for 1 hour.
5 – Weave the meat on the skewers.
6 – On an oil rubbed griddle, over medium high heat, place the skewers on the griddle and sear for a minute on each side.
7 – Remove from heat and serve on cabbage salad or rice and drizzle with Peanut Sauce.
8 – Short Cut: Jump right to step 5 and drizzle with store bought Peanut Sauce.

Peanut Sauce

My rendition of this oh-so-yummy dipping sauce and dressing.

Ingredients:

½ – cup creamy peanut butter
¼ – cup yogurt
¼ – cup boiling water
1 – tablespoon rice vinegar, heated with water
1 – tablespoon lime-juice, heated with water
2 – teaspoons brown sugar
1 – tablespoon red curry paste
½ – tablespoon tamari soy sauce
1 – tablespoon Asian fish sauce
¼ – teaspoon red pepper flakes

Preparation:
1 – Place peanut butter and yogurt in a blender.
2 – In a separate bowl, add the hot seasoned water, brown sugar and curry paste and stir to dissolve. Stir in the tamari and the fish sauce.
3 – Add the seasoned water to the blender and mix to incorporate.
4 – Taste and adjust ingredients to your liking.
5 – Pour sauce in a container and cover. Refrigerate until needed. Remove form refrigerator an hour or so before using.
https://wildideabuffalo.com/blogs/recipes/stick-it-stuff-it-or-wing-it

“Meatless Monday” Recipe of the Day – Grilled Stone Fruit Salad

March 21, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Day is a Grilled Stone Fruit Salad. To make this week’s recipe you’ll be needing Orange Juice, Lemon Juice, Canola Oil, Honey, Dijon Mustard, Mint, Peach, Nectarine, Plum, Baby Greens, and Crumbled Goat Cheese. There’s 119 calories, and 12 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Grilled Stone Fruit Salad
Kick off your meal with this sunny low-carb salad. Combining tender mixed baby greens with the fresh flavors of peach, nectarine, and plum, it’s a gorgeous appetizer to set the tone for an early-summer menu!

Ingredients
2 tablespoons fresh orange juice
1 tablespoon lemon juice
2 teaspoons canola oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 tablespoon finely chopped fresh mint
1 medium peach, halved and pit removed
1 medium nectarine, halved and pit removed
1 medium plum, halved and pit removed
4 cups mixed baby greens
1/2 cup crumbled goat cheese

Directions
Yield: 4 servings

1 – Prepare grill for direct cooking over medium-high heat. Spray grid with nonstick cooking spray.

2 – Whisk orange juice, lemon juice, oil, honey, and mustard in small bowl until smooth and well blended. Stir in mint.

3 – Brush cut sides of fruits with orange juice mixture. Set remaining dressing aside. Place fruits, cut sides down, on prepared grill. Grill, covered, 2 to 3 minutes. Turn over; grill 2 to 3 minutes or until fruits begin to soften. Remove to plate; let stand to cool slightly. When cool enough to handle, cut into wedges.

4 – Arrange mixed greens on 4 serving plates. Top evenly with fruits and goat cheese. Drizzle with remaining dressing. Serve immediately.

Nutrition Information:
Calories: 119 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 91 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/grilled-stone-fruit-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Very Berry Blueberry Muffins

February 19, 2022 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for Very Berry Blueberry Muffins. To make this recipe you’ll be needing Flour, Baking Powder, Salt, Light Margarine, Splenda® Granulated No Calorie Sweetener, Honey, Eggs, Vanilla Extract, 1% Low Fat Milk, and Frozen Blueberries. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Very Berry Blueberry Muffins
These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day.

Recipe Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup Splenda® Granulated No Calorie Sweetener
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed

Cooking Directions:
1 – Place oven rack in top 1/3 of oven.
2 – Preheat oven to 400°F (205°C). Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
3 – Sift together flour, baking powder, and salt, set aside.
4 – Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda® Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
5 – Spoon batter evenly into paper lined muffin cups.
6 – Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.
Makes 12 muffins.

Nutritional Information Per Serving (1 muffin): Calories 160 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 35mg | Sodium 280mg | Carbohydrates 26g | Fiber 1g | Sugars 8g | Protein 4g.
https://www.cooksrecipes.com/diabetic/very_berry_blueberry_muffins_recipe.html

New Mexico Green Chili Turkey Burger

January 28, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – New Mexico Green Chili Turkey Burger. Heat up your next meal with this New Mexico Green Chili Turkey Burger recipe! Made using JENNIE-O® ⅓ pound Seasoned Turkey Burgers, along with Green Chilies, Honey, Lime juice, Mayo, Ketchup, and Chili Powder. With toppings of Lettuce, Tomato, Red Onion, and served on a Brioche Bun. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2022! https://www.jennieo.com/

New Mexico Green Chili Turkey Burger
Jack up the flavor of your next meal with a juicy pepper jack turkey burger! Topped with green chilies in a honey lime sauce, this New Mexico style recipe will never get old. Give these burgers a try tonight!

Total Time – 1 Hour
Serving Size – 6 Servings

INGREDIENTS
12 green chilies
2 teaspoons honey
2 teaspoons lime juice
⅓ cup mayonnaise
2 tablespoons ketchup
1 teaspoon chili powder
1 (32-ounce) package JENNIE-O® ⅓ pound Seasoned Turkey Burgers – Raised Without Antibiotics
6 brioche buns, split and toasted
6 lettuce leaves
12 tomato slices
6 red onion slices

DIRECTIONS
1) Prepare grill for medium heat.
2) Cook chilies on greased grill 10 to 12 minutes, turning occasionally.
3) Remove from heat. Let stand 10 minutes. In medium bowl, combine honey and juice. Chop chilies; add to honey mixture. Stir to combine.
4) In small bowl, combine mayonnaise, ketchup and chili powder; set aside in refrigerator.
5) Preheat grill on medium heat. Place frozen burgers 4 inches from heat source for 7-9 minutes per side (turning twice) and until fully cooked to an internal temperature of 165°F. measured by a meat thermometer.
6) Spread mayonnaise mixture onto top and bottom of each bun. Top bottom halves with lettuce, patties, tomato, onion and green chili mixture. Cover with bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 32g
Carbohydrates 30g
Fiber 4g
Sugars 9g
Fat 20g
Cholesterol 100mg
Sodium 960mg
Saturated Fat 6g
https://www.jennieo.com/recipes/new-mexico-green-chili-turkey-burger/

Kitchen Hint of the Day!

December 12, 2021 at 6:00 AM | Posted in Uncategorized | Leave a comment
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Just a little taste…..

You’ll never prepare a bland dish if you just trust your taste. If something tastes bland, add some salt or spices. If it’s too tart, add some sweetener, like sugar or honey. If it needs some zing, add some acid or something spicy, like hot sauce or a pinch of cayenne. Get them Spices out!

One of America’s Favorites – Fruit Salad

December 6, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate of fruit salad made of pear, satsuma mandarin, kiwifruit, passion fruit, pomegranate seeds, and Greek yogurt mixed with honey, cardamom and vanilla sugar.

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either in their own juices or a syrup. When served as an appetizer or as a dessert, a fruit salad is sometimes known as a fruit cocktail or fruit cup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert.

There are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit’s own juice or syrup. Common ingredients used in fruit salads include strawberries, pineapple, honeydew, watermelon, grapes, banana, and kiwifruit. Various recipes may call for the addition of nuts, fruit juices, certain vegetables, yogurt, or other ingredients.

One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient. A variation on fruit salad uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries), and also often include miniature marshmallows. Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste. In the Philippines, fruit salads are popular party and holiday fare, usually made with buko, or young coconut, and condensed milk in addition to other canned or fresh fruit.

Mexico has popular variation of the fruit salad called Bionico which consists various fruits drenched in condensed

There is also an extended variety of fruit salads in Moroccan cuisine, often as part of a kemia, a selection of appetizers or small dishes analogous to Spanish tapas or eastern Mediterranean mezze.

Fruit salad with kiwifruit, strawberries, blueberries, pineapples, bananas, and oranges

A fruit salad ice cream is also commonly manufactured, with small pieces of real fruit embedded in, flavored either with juices from concentrate, fruit extracts, or artificial chemicals.

Fruit cocktail is often sold canned and is a staple of cafeterias, but can also be made fresh. The use of the word “cocktail” in the name does not mean that it contains alcohol, but refers to the secondary definition “An appetizer made by combining pieces of food, such as fruit or seafood”. Fruit cocktail is sometimes used to make pruno.

In the United States, the USDA stipulates that canned “fruit cocktail” must contain a certain percentage distribution of pears, grapes, cherries, peaches, and pineapples to be marketed as fruit cocktail. It must contain fruits in the following range of percentages:

* 30% to 50% diced peaches, any yellow variety
* 25% to 45% diced pears, any variety
* 6% to 16% diced pineapple, any variety
* 6% to 20% whole grapes, any seedless variety
*2% to 6% cherry halves, any light sweet or artificially colored red variety (like maraschino cherries)
Both William Vere Cruess of the University of California, Berkeley and Herbert Gray of the Barron-Gray Packing Company of San Jose, California have been credited with the invention of fruit cocktail. Canned fruit cocktail and canned fruit salad are similar, but fruit salad contains larger fruit while fruit cocktail is diced. Commercially, the fruit used was healthy but cosmetically damaged, such as a peach or pear that was bruised on one side. The bruised parts would be cut away and discarded, and the rest would be diced into small pieces.

Healthy Orange Recipes

October 28, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Orange Recipes. Find some Delicious and Healthy Orange Recipes with recipes including Orange-Ginger Chicken Bowls, Spicy Orange Beef and Broccoli Stir-Fry, and Key West-Inspired Chicken. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Orange Recipes
Find healthy, delicious orange recipes, from the food and nutrition experts at EatingWell.

Orange-Ginger Chicken Bowls
The orange-ginger chicken gets a cornstarch coating for a few reasons: It locks moisture into the meat, creates a crispy coating and gives something for the sauce to cling to. We like the hint of flavor peanut oil adds to this stir-fry. But if you need to omit it due to a food allergy, any high-heat oil will do, like canola or grapeseed…….

Spicy Orange Beef and Broccoli Stir-Fry
With fresh broccoli, ginger, red bell peppers and plenty of fresh citrus, this healthy beef stir-fry is sure to become a favorite. And it’s ready in 30 minutes, making it the perfect healthy weeknight dinner. Serve with brown rice……

Key West-Inspired Chicken
Chicken breast is marinated in soy sauce, citrus and honey and then grilled as a nod to the tropical Key West chicken. A garnish of chopped cilantro and orange slices keeps it sweet and refreshing………….

* Click the link below to get all the Healthy Orange Recipes
https://www.eatingwell.com/recipes/19211/ingredients/fruit/citrus/orange/

Diabetic Side Dish of the Week – Spinach Salad with Pomegranate Vinaigrette

October 10, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Spinach Salad with Pomegranate Vinaigrette. To make this week’s Side Dish you’ll be needing Baby Spinach, Pomegranate Seeds, Crumbled Goat Cheese, Walnuts, Pomegranate Juice, Olive Oil, Red Wine Vinegar, Honey, Salt, and Ground Black Pepper. There’s 161 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spinach Salad with Pomegranate Vinaigrette
This quick and easy salad is low in carb but high in flavor. Featuring fresh spinach, pomegranate seeds, walnuts, goat cheese and homemade vinaigrette, it’s the perfect lunch for a late-spring day.

Ingredients
1 package (5 ounces) baby spinach
1/2 cup pomegranate seeds (arils)
1/4 cup crumbled goat cheese
2 tablespoons chopped walnuts, toasted*
1/4 cup pomegranate juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings

1 – Combine spinach, pomegranate seeds, goat cheese, and walnuts in large bowl.

2 – Whisk pomegranate juice, oil, vinegar, honey, salt, and pepper in small bowl until well blended. Pour over salad; gently toss to coat. Serve immediately.

*Note: To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Tip: For easier removal of pomegranate seeds, cut a pomegranate into pieces and immerse in a bowl of cold water. The membrane that holds the seeds in place will float to the top; discard it and collect the seeds. For convenience, you can find containers of ready-to-use pomegranate seeds in the refrigerated produce section of some supermarkets.

Nutrition Information:
Calories: 161 calories, Carbohydrates: 12 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 210 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/spinach-salad-with-pomegranate-vinaigrette/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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