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Diabetic Digest - March 5, 2014

Readers:


I'm trying to get into some kind of shape, other than pear, but the weather doesn't seem to want to help me out with that. I'm sure that you're probably yelling at your screen as you read this with encouraging intent. Things like, "Join a gym you lazy bum," or "Toughen up and put on a jacket," or "What, you can do situps in your own house?"

I guess I am being a bit of a baby and I should suck it up and brave the chilly spring air. I've got to stop letting little things keep me from my goal. I need to get healthy, lose a few pounds, and know that it's up to me to do this. If I want to go for a long brisk walk nothing is going to stop me.

Sometimes I just need to get things out to see the solution, or at the very least make a plan. I'm going to exercise whether the weather is pleasant or not. Because if I can't do this now when am I really going to do it?

That's it, it's time to get healthy!

Regards,
Steve


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Comments? Questions? Email Steve


*-- Diabetic News --*

Always Hungry? Try Oatmeal at Breakfast

Dig into a bowl of oats in the morning to stay fuller longer. Researchers compared post-meal hunger ratings for 48 adults who had oatmeal or cold cereal for breakfast on two different occasions. Both meals provided the same number of calories, but the oatmeal had nearly twice the amount of protein as the cold cereal and 2 additional grams of fiber. When participants ate oatmeal, they reported being less hungry and having less of a desire to eat for up to four hours after a meal. The authors say the difference in fullness is mostly a result of oatmeal's higher soluble-fiber count. The findings are useful for people who get hungry quickly after breakfast and mindlessly munch until lunch.

Source: Journal of the American College of Nutrition

Original Article: Always Hungry? Try Oatmeal at Breakfast


*- Diabetic Recipe -*

Orange Chocolate Chip Bread

Servings: 16
Prep time: 15 minutes
Cook time: 40 minutes
Total: 55 minutes

Ingredients
3 cups reduced-calorie all-purpose baking mix
1 cup skim milk
1/4 cup orange juice (fresh-squeezed is best, but you can also use regular orange juice, too)
1 large egg
1 tablespoon grated orange peel
1/2 cup one-to-one sugar substitute
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Directions
1. Preheat oven to 350 degree F. Spray a loaf pan with cooking spray.
2. Place baking mix in medium bowl.
3. In a separate bowl, combine milk, orange juice, egg, orange peel, sugar substitute, and vanilla; add all at once to baking mix. Beat until well blended (about 1 minute).
4. Stir in small chocolate chips.
5. Spoon batter into prepared pan.
6. Bake 40 to 56 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes in pan, and then remove from pan to wire rack and cool completely.
8. Wrap in foil or plastic wrap; store overnight before slicing.

And for fun, you could try orange chocolate chip muffins:

1. Preheat oven to 350 degrees F.
2. Paper-line or spray 16 muffin cups with cooking spray.
3. Prepare batter as directed above.
4. Fill muffin cups 2/3 full.
5. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.

Nutrition Information
Per serving: 120 calories, 3 g protein, 3 g total fat, 20 g carbohydrate, 0 mg cholesterol, 260 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 fruit), 1/2 fat

Original Recipe: Orange Chocolate Chip Bread

***

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