Have a question about Sam’s recipes, his diabetes or something in general? Please ask here. Sam will do his best to answer your questions when he’s available.
Have a question about Sam’s recipes, his diabetes or something in general? Please ask here. Sam will do his best to answer your questions when he’s available.
See past questions and answers from Sam here
Hey a got a chance to meet you in the QC, by way of Taste of Charlotte, the food was excellent, just wondering when you are coming back to visit with us and bring us a taste of you….I have since moved from there but if you came I would make sure to be the just to get a taste of your food….I am glad things are working out for you and hope to see you more on Bravo or the Food Network…..
Not sure but my mom lives there so probably sooner then later, keep on the look out!
Hi! crappy iga in montauk only sells low fat butter milk… Does it make a difference in baking? Someone told me no… But I would think different! What do you think? Also, is there such a thing as organic butter milk?
Hi Yvonne, it affects the flavor only, maybe add a touch of sour cream to help. And yes there is an organic buttermilk. You should be able to find more info on google.
Would you ever consider making frozen diabetic low carb dinners for us busy diabetics?
Why yes I would..
Just happen to be watching your season of top chef… I’m wondering where your journey has taken you sense? And are you ever in Arizona I would love to taste your food
It’s been an amazing ride. I’m now the executive chef at the Surf Lodge out at Montauk, NY and am also the executive chef at Imperial No. 9 in NY, NY. I’m also releasing a book this fall! I don’t get out to Arizona enough. I don’t have any restaurants out there or any plans to open one, but who knows? Maybe someday.
Is Sam working at both locations: Mondrian hotel, NYC and Surf Lodge in Montauk this summer?
P.S.- Will you (Sam) marry me and live happily ever after? Just kidding, well, not really. ha!
Cheers, Sofia
I am splitting my time between both this summer and I’m flattered by your marriage proposal!
Hi Sam! I was reading about you and thought maybe you would be able to help me! I am a mom of 3 boys, the youngest (age 7) has type 1, the middle (age9) has a type of kidney disease that we have to limit his sodium to 1500 mgs a day and no more than 4 oz of meat. So far, within the last 4 years, we have kept him stable and off medicine. His kidneys are working just fine and there isnt any high blood pressure. My problem is that Zach, the youngest, wont eat fruits or veges and Dylan, the middle one always wants meat! I have to constantly say no. He told his nephrologist that he has a curse worse than diabetes! (this one takes after my italian side and likes EVERYTHING…where Zach doesnt. My example of frustration is like this….”Zach, you can eat all the meatballs ( i dont use eggs or breadcrumbs or salt…yuck!) and Dylan…you eat more pasta ( no sodium)” This is so frustrating!! I have to cook more and we have curbed eating out and fast food and ask for things without added salt. But how do I make ZAch like healthier foods and get Dylan to stop craving meat! It’s almost opposite diseases! Eventhough we all eat low sodium now, Im still struggling. Dylan is entering 4th grade and doesnt want to pack lunches since his friends buy theirs. The school is trying to work with me but the head of food services realized that the grilled chicken was no better than the chicken bites! We have to keep him to 500 mgs for breakfast and lunch so I can cook somewhat of a normal dinner. I need help, Im getting depressed over the worry of type 1 and dealing with food for both kids. I hope you can help!! Sincerely, Lisa Treese
Hi Lisa,
With the diabetes and sodium you are watching I can only imagine how much of a full time job this really must be. My best advice on this to bring foods into the home that not high in Histamines. This way when they eat you can still control the sodium but all of the other problems that come with they types of diets when not followed correctly can lead to stuff like vomiting, diarrhea, bloating, sweats, dizziness or full on panic attacks. I think if you try to stay away from this basic list for a bit and get them excited on the new possibilities this might keep them interested and they’re cravings at bay.
Stay away from:
Cheese
Dairy
Bleached flours
Chocolate
Margarine
Persatives
Any food cooked in oils with hydrolyzed lecithin
Commercial pies
Tomatoes
Eggplant
Corn
Pumpkin
Spinach ( popeye was always in a bad mood )
Apricots
Dates
Strawberries
Plums
Cranberry
Cherry
Leftover cooked meats
All processed meats
Eggnog
Hollandaise
Milkshakes
Prepared salad dressing
Prepared gravies
Flavored syrups
Commericial candies
Spreads ( fruit)
Soy sauce
Miso
I know it seems overwhelming but I promise once you begin to rule the high Histamine foods out there moods will change, cravings will drop and you guys can get back on track.
Hi Sam, I live in South Africa and my husband was recently diagnosed with diabetes and gets insulin twice a day. All of it is still fairly new to us and I always thought that we ate “healthy” food. Now in catering for a diabetic in the family, I can’t seem to get the balance right though. Especially in preparing food that doesn’t shoot up hubby’s Blood Glucose. I know that the food in S.A is not all the same as there by you, so would I benefit from your new cook book? I watched you cook on Top Chef and enjoyed your cooking style, so when I found your website I was very intrigued when I read about your Diabetes and the cook book you are bringing out for Diabetics. Well, hope to hear from you. Best Wishes – Leanie
Hi Leanie, I’m glad you found me. I most certainly think you’ll benefit from my new book. You may have to make some alterations to the recipes because the ingredients may be a little bit different in S.A., but I think overall you (and especially your husband) would benefit. I hope you check it out and thanks for writing.
May I have a recipe for a dry rub for scallops and pork. Thank you
Hi Sally, you can find my dry rub recipe (via video) here: http://www.samtalbot.com/news/dry-rub-vs-marinade/
Hello Sam,
Two questions: What is the best way to eat scallops for the first time? Everything seems to be prepared so that it’s raw inside, and that turns me off. Are they not good if they’re cooked through? Thank you so much. ~~ Anne
Scallops truly are meant to be served medium rare unfortunately Anne. They’re naturally sweet and over cooked they taste dry and dull. Hope this helps.
hello! i just paid a visit to imperial no 9 in soho. i LOVED LOVED LOVED the burguer on your menu and the place was just breathtaking. my boyfriend and i are from mexico and for his birthday i’d love to give him one of your burgers… the thing is, we’re a little far away to pop on by for dinner. so i was wondering if we could have the recipe (could be a little too much to ask for) or at least the ingredients so we can give it a try on our own. it was perfectly balanced! the almost sweet side of the meat bacon, cheese and egg to complement with the almost sour and spicy side of the vegetables. thank you so much in advance! i garantee it will be the best birthday gift ever!
imperial no 9 and top chef fan from mexico (aka elena)
Hi Elena, thanks for visiting and writing in. The burger is 80/20 and wieghs 8 ounces. The bacon and egg are cooked on a griddle with chihuahua cheese. The salad that goes on top is raw kale, olives, peppadew peppers, shallots olives lemon juice and olive oil. Hope this helps. Tell your boyfriend happy birthday from me!
Hi Sam – Was excited to see your site. Jenn,my daughter is T1 diabetic and will be starting culinary school next month. What is your advice to her regarding T1 and challenges it may bring with being around food all the time?? Thanks!!
Hi Gail, I would advise your daughter not to be discouraged and to use her school as a lab and test kitchen to learn about the wonderful world of food and the direct impact it has on her body. She has an edge over the students and chefs because she has moment to moment access via her glucose levels so her knowledge of food will become more in-depth and she will cont to fall in love with cooking..i hope you reap the benefits of her success! -ST
Hello, Sam!
I am a mom of a child with diabetes( 11 y.o), we try to count all Carbs , that he eat to get an appropriate insulin dose.
In your new book, do you have Carbs Count for your recipes? I did not find in the amazon sample pages any Carb count.
If no, how is this book different from a regular Cook Book?
Thank you.
Lana
Hi Lana, my book does have carb counts! It’s based on serving size and other relevant nutritional information is included in the book too. Please send all my best to your child. Have a good day.
My son, age 20, was diagnosed with Type I Diabetes when he was just 3 years old. Thankfully, he is in good control (like yourself) and has learned to live a healthy life with this disease.
Through our former medical insurance company, we were shipped about 8-10 boxes of BD Ultrafine Syringes (1cc) in error (my son uses the 1/2 cc size), and we have no use for them and cannot return them because we are no longer insured with that company.
I’ve contacted JDRF, Red Cross, and several other charitable organizations; no one wants the syringes. They are all in original boxes & packaging, untouched and unopened. Do you have any suggestions? It would be a sin to throw them all away; I’m sure a diabetic somewhere could use them.
Thanks for helping!
Barbara
Hi Barbara, thanks for the kind words. The syringes I would just send to a homeless organization where they have an in-house infirmary. Hope this helps and tell your son to keep fighting the good fight! ST
Hi Sam-thanks so much for your great new cookbook! I per ordered it after reading about you in my Jdrf eletter. My daughter has had diabetes since she was 16 ( at 35, she is a new mom of a heartily little boy). After reading and re-reading the book, I ordered it for her and her husband who lives to cook. My question is, how do I figure out serving sizes in the various recipes? Most of the recipes that I use tell me, so I guess that I have become lazy in that area. Thanks again for such a helpful and delicious book.
Susan
Hi Susan, thanks for the kind words. Typical serving sizes are between 4-6 people in the book. Sorry if that wasn’t initially clear in the book. Hope this helps! ST
Hi Sam. I just bought your book today and so excited. I was just diagnosed type 1 diabetes 2 months ago so this is all new to me. Im 29 (haha in my 40′s really), and guessing I got this due to cancer at a young age and crappy immune system. Who knows why because Im not overweight.
Im 1/2 way thru your book and had to just say Im really enjoying it so far!!
My biggest problem is that Im so overwhelmed!! Finally my numbers are 80-115!! YEA!! But they were way over 400 a couple months ago. So Ive been working hard. Im finding that Im hungry 2 hours or so after I eat…..any ideas??
Im sure your book will be a mainstay in my kitchen and home. Looking forward to trying your recipes as Im a huge foody!! lol Im still trying to figure out how to squeeze in pasta tho. Im 1/2 Italian and I can’t live without pasta! I can’t eat whole wheat pasta, (because of the fiber) but angel hair seems to be ok in smalll amounts!!
Thanks for listening. I know I rambled. Im just soooo excited for you and this book. Hollar if you’re in the St. Petersuburg/Tampa Bay Florida area!!
Hi Maria, I suggest eating high protein snacks like almonds or egg whites, even kale chips are my grab when hunger strikes. Good luck to you!
What advice or help can you afford an aspiring chef?
Hey Brian, I’d suggesting finding the best chef in your area and after school or in your free time ask if you can apprentice or help in some way to start to learn from the best. Good luck!
Before I buy you book “The Sweet Life” I need to know the number of portions each recipe makes. Will you please provide this info? Thanks.
Hi Valarie. Generally speaking, the recipes serve between 4-6 people. Hope this helps! -ST
Hi, I just saw Sam on the Nate Show and he did a couple of meals for under $10, do you have a cookbook or more recipes that are budget recipes?? I am trying to be careful of what I eat, I am also on a “fixed” income and will be living alone soon. I need diabetic recipes for one or two…….can you help?? Thanks so much!! HUGS Cynthia
Hi Cynthia, I do have a cookbook that is diabetes friendly. Some of the recipes are more intricate and expensive than others, but there are some less expensive ones too. It’s called “The Sweet Life: Diabetes without Boundaries” and you can purchase it on Amazon here: http://amzn.to/ubTeOV -ST
I just joined weight watchers, and I am a diabetic, I am struggling on what to eat. I have lost 10.8 lbs in a month, but I just do not know what to eat. I don’ like seafood. Do you have any suggestions?
Thank you.
I saw you on Nate Berkus show on Dec. 15, 2011 and what you made on the show looked pretty good.
Hi Amy, seafood isn’t an essential for someone with T1. If you have a few extra bucks, I would strongly recommend picking up my book The Sweet Life from amazon.com. It’s shameless self promotion, I realize. However, I have many recipes in my book that have nothing to do with seafood that are diabetes friendly that will keep you healthy while offering you a lot of flavors. -ST
Hi Sam -
I really don’t have a question, I just want to thank you for what you are doing. My daughter Bailey, now 15, was diagnosed with Type 1 at 7 and my sister Paige, now 41, was diagnosed at 13. My daughter Bailey found your book at a Barnes & Noble on her own and although she rarely asks for anything, she asked if maybe we could purchase your book, she really felt connected to your personal experiences that you relate in your book.
Bailey has struggled to take responsibility for her diabetes as a teen, and all of a sudden she wants to make our family dinners from your cookbook and is checking her blood sugar regularly, changing her site regularly. She has always loved to cook, and may follow in your footsteps one day.
Thank you for sharing, it means the world to us!
Wow Lee, I don’t even know what to say. I’m completely moved. You (and Bailey) have made my day. Please tell her I said hello and that I wish her all the best of luck with school and a Merry Christmas too. Stories like this further reiterate the reason I do what I do and I’m very thankful. -ST
It is to wonderful to see a cookbook for diabetics. I have Type 2, I was wondering if you had some dessert recipes that can be used for the Holidays. Keep up the great work.
Hi Nancy,
Sorry I’m getting back to you AFTER the holiday season. I hope you had a happy new year. There are plenty of recipes for all seasons in my new book, The Sweet Life, if you haven’t already purchased it! You can purchase it here: http://www.amazon.com/Sweet-Life-Diabetes-without-Boundaries/dp/1605290955/ref=sr_1_1?ie=UTF8&qid=1325894840&sr=8-1
Your book is amazing. The shares and beyond just the receipes makes for a great read.. hoping you keep this site going with new tips and Recipes. hoping more that you will follow up your cookbook with another soon… Are you working towards another book project? I treasure this first one.
Happy Holidays!
Hi Suzan, anything is possible!
Thanks for writing and I hope you had a great holiday season. -ST
Got your book, “The Sweet Life” from my grand daughter for early Christmas after seeing you on tv and posting on fb that I wanted your book. Love it but CANNOT find serving size or how many served on many recipes. Am I missing something? Please advise. My cousin, Lisa, finally succomed at 34 to type-1 we didn’t have all the choices then that we have now nor the knowledge. Glad to see we have made so many steps forward in fighting and living with this disease. You look very healthy, thank you for the wonderful research you’ve done. I am hoping to stave off type 2 (blood sugar is a tad high) and to loose a few pouonds by following your recipes. Thanks again. Deb
Hi Debbie, my apologies that the serving sizes weren’t clear. Generally speaking, the recipes serve 4-6 people. Thanks for the kind words and for writing in. Happy New Year! -ST
Are you using a pump? I was dx at age 12 also. I just passed 50 years and without complications!
I sure do use a pump Karol. I’m so glad to hear you’ve not experienced any complications. We need more strong people like you! -ST
Sam,
I LOVE your book “The Sweet Life,” and appreciate the nutritional information at the end of the recipe. HOWEVER, each recipe lists “per serving” information, but does not say how many servings in a recipe.
For example, on p. 56, the Chickpea and cherry fritatta lists 14 g of carbohydrates per serving, and the picture shows what looks like 1/9 of the dish taken out. Is that a serving?
Thanks for reading my question. I am also a diabetic.
Cheers
Evelyn
Hi Evelyn,
I’m glad you love the book and I’m sorry that the serving sizes weren’t clear for you. Generally speaing, the serving sizes are for 4-6 people. Keep fighting the good fight and happy new year to you! -ST
How long have you been a type 1 Diabetic? I’ve had it since I was 10…I’m 41 now, feels (sometimes) like it’s been forever. Have you ever been to Traverse City, MI.?
Love the recipe for the pancakes you made on Dr. Oz show. Thanks for that share.
Have a good one,
J.
Hi Jessica, I’ve been a diabetic since age 12, so right around the same age as you. You’re only as old as you feel! I was in Traverse City, MI, for several days last summer actually. We filmed several things there for my GMC Trade Secrets series. You can see those videos (some of which were filmed in Traverse City, some not) here: http://www.samtalbot.com/category/kitchen-tips/
I saw you on Dr. Oz and immediately went out and bought your book. I am not a diabetic but really need to control my sugar intake. Getting real close to 50 and just now beginning to see the importance on a low/no sugar diet. I figured if your recipes are good for a diabetic they would be just as good for me and my family. So far so good, love the Lemon Ricotta Pancakes the best ever and taking Sicilian Cauliflower to a New Year’s Eve gathering. Trying to like KimChi not high on it right now but am not going to give up on it. Any thoughts on making it more tasty for me and do you have any good recipes with saur kraut. Thanks for getting me thinking about my health and attempting to rid myself of my sugar addiction, had a terrible headache yesterday so it is working.
Hi Jerri, Try using roasted garlic oil (recipe in book), fresh cucumbers and/or your choice of Citrus (I prefer lime.) This will cut through the characteristic harshness of Kim chi that can turn some people off. Glad you’re enjoying the book! Way to go on cutting out sugar from your life! -ST
Hi Sam!
I’m a physician and insulin dependent diabetic, and having just purchased your book, “The Sweet Life”, I am thoroughly enjoying it.
Just came back from a trip to Whole Foods with supplies to make the granola recipe.
One question remains: you state that 1,200 test strips last you a month: is this a typo or do you really test 40 times a day? If you do, ever consider a CGMS rather than all of those needle sticks in your fingers?
Rob
I do use the CGMS and have been testing less often since getting it. However, I still test about 6-8 times a day because I obsess over my health and balance. I’m glad you’re enjoying the book and I hope the granola turned out well for you! It’s one of my favorite energy boosting snacks. -ST
Hi Sam!
I just saw you on a PVR episode of the Nate Berkus show….I immediately bought your cookbook online and am so excited to receive it and also explore your website.
I was recently diagnosed with diabetes at the age of 35….I do not fit the profile of your typical diabetic being diagnosed with type 2…I am fit, lead a healthy lifestyle and take good care of myself. It has been a challenging few months, especially over the holidays, but I continue to work daily on becoming more healthy and balancing my sugars. Reading your bio inspired me further as we have so much in common….I too enjoy yoga and snowboarding, work in fashion, and love to travel – I just came back from a trip to Bali to learn to surf!
One of my new years resolutions has been to try new recipes as I enjoy cooking; I look forward to receiving your cookbook and getting my cook on!
I don’t usually write notes like this but I was so inspired (and excited) to see there were options….thank you.
Best,
~toni
Thanks Toni, I appreciate the kind words and I’m thrilled beyond words that I could inspire you. You’ve made my day! Good luck to you! -ST
Sam,
My daughter and I were interested in purchasing your book because of your use of Stevia. We’ve been trying to learn how to replace sugar with Stevia, without much success. We went to Barnes and Nobel to purchase it, but looked through it first of course. Upon reviewing the nutritional information we were a little confused about some of the data because the serving size was not indicated. Can you explain some basic guidelines for the serving sizes in your recipes in the book so we can compare the fat and protein per serving. Thanks. Lynnette
Hi Lynette,
I apologize about the confusion on the serving sizes. Generally speaking, my recipes in the book serve 4-6. I hope you do give the book a try, I think you and your daughter will love the recipes! -ST
7 Jan ’12;; I read about you in a book entitled “OutSmart Diabetes (Prevention)” inwhich I bought before Thanksgiving, a special edition. I was intrigued, couldn’t put it down, fully focused. I am a Juvenile diabetic also. Question…1) What do you do when you are a picky eater?, 2) Is there anyway I can get a letter to you?, 3) What type of insulin are you using?,…May have other questions later for now, this will do. Sincerely, Amy
Since you have limitations with both your diet and your taste buds, I would recommend experimenting with simple, healthy ingredients and find out what works for your tastes and your lifestyle and try to expand from there. There’s no easy answer for this one, but try and expand your food horizons! You can send a letter to me at the following address: 1201 Broadway, Suite 300, New York, New York, 10001. And, as far as insulin goes–I’m on a pump and I use humalog. Hope this helps! -ST
Sam ~
I just watched your video with the lemon/whole wheat pancakes and egg and it looks awesome. Do you sell a cookbook with this recipe in it, along with many others of course?
Hi Elizabeth, I sure do. It’s called “The Sweet Life: Diabetes without Boundaries” and it’s available on Amazon.com. Hope you check it out and like it! -ST
I would like your recipe for the Lemon Ricotta Pancakes — saw your video this
morning and need quantities for ingredients.
Hi Beverly, you can find the quantities for that particular recipe at this link: http://www.doctoroz.com/videos/lemon-ricotta-hot-cakes
I’m trying to get the recipe for the whole wheat/ricotta pancakes…watched the vid…but no ingredient measurements..would like to try them…pls email mahalo
Hi, you can get the quantities and measurements here: http://www.doctoroz.com/videos/lemon-ricotta-hot-cakes
Where do you buy your Korean Kim Chi? Would love the name/address of the store if it is made specifically by them or the brand name. Thank you, Michelle
I buy a kimchi base at any Asian specialty store and then make my own. My recipe is in my new book if you don’t already have it! -ST
Would love to obtain your healthy brunch recipe(egg on top with whole wheat
flour, lemon etc.)
Possible? Thank you
Hi Paula, the recipe is all yours at this link! http://www.doctoroz.com/videos/lemon-ricotta-hot-cakes
Hi Sam I’ve been trying to find your recipe for lemon ricotta pancakes but have had no luck. Can you please email me the recipe? Thank You, Steve
Hi Steve, sure thing. The recipe can be found here: http://www.doctoroz.com/videos/lemon-ricotta-hot-cakes
Where is the nutritional information for each recipe? Diabetics need to know carbs, etc.
Lemon-Thyme Chicken with Heirloom Tomato Salad
Print PDF Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 8 min
Level: Easy
Serves: 4 servingsIngredients
4 boneless skinless chicken breasts, cut in half crosswise
1 lemon
4 tablespoons extra-virgin olive oil, plus more for frying
4 fresh thyme sprigs
2 garlic cloves, finely chopped
1 pound mixed heirloom tomatoes
2 tablespoons red wine vinegar
Kosher salt
Freshly ground black pepper
Fresh basil leaves
Directions
1.Put the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze the juice over the chicken. Add 3 tablespoons of the oil along with the thyme and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4 hours.
2.While the chicken is marinating, prepare the tomato salad: Cut the tomatoes into 1/2-inch pieces and put them into a bowl. Add the vinegar, and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper, tear in the basil leaves, and gently mix to combine.
3.When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
4.To serve, place 2 pieces of chicken onto a plate, and spoon 1/4 of the tomato salad over the chicken. Spoon on some of the tomato juices as well. Repeat with the remaining chicken and tomatoes and serve.
Hi Kay, you make a fabulous point. In order to obtain nutritional information, the recipes have to be tested by an independent agency. This can become timely and expensive and not something that can be easily done as it was for my book. With that said, I am going to discuss this with my team and hopefully at some point in the future, I will make nutritional information available for the recipes I put up on my website. My apologies I don’t have them for you this second, but I’m working on it! -ST
Hey Sam,
Glad your book is taking off on Amazon. I remember you said 3 years ago you were working on it so it’s great to see when these things come to fruition. Met you at Surf Lodge but don’t expect you to recall… Anyway, I have a blog and am pitching some ideas to my old health mag editors (after a long hiatus from reporting to get certified in natural food cooking and health coaching). For my blog (meredithasplundh.com) I’ve been featuring guest editors that inspire a healthier way of life. My cousin Daphne Oz (Mehmet’s daughter and co-host of The Chew) will be my January guest editor. I was wondering if I could snag you for my Feb editor spot, focusing on your new book of course but also getting your tips for a sexy but sugar-free Valentines Day. PG-rated of course. We could also talk a little about the ideas I’m pitching to the magazines. I hope you like the blog enough to contribute to it! Saw your demo vid inspired by a recent trip to Costa. I’m off to CR on Saturday for a week of surfing and yoga. Obviously can’t wait.
Hope to hear from you soon.
Cheers, Meredith
Hi Meredith, hope you’ve been well! Please reach out to my Press guy Jay Strell, at strell@sunshinesachs.com and he should be able to assist further! -ST
Hi Sam,
I love your book. I bought it from Chapters-Indigo (in Canada). My son who just turned 12 this week was diagnosed with Type 1 Diabetes on June 28, 2011. He is now coming out of the “honeymoon period” and it was a difficult holiday for him and me. I have started to buy many of the ingredients to cook some of your recipes for Drake and the rest of our family, but I do not know what “Bay Seasoning” is? Drake and I watched you on “Dr. Oz”, it was great for him to see someone like you with Type 1 Diabetes on television, talking about the disease, full of energy and loving life. Thank you so much for your book, and for helping to spread knowledge about Type 1 Diabetes. We hope that maybe one day you might come to Toronto, Ontario, Canada and we can see you in person!
Hi Jada, thanks so much for the kind words. Bay Seasoning is a specific brand of seasoning which you can find here: http://www.oldbay.com/Products/Old-Bay-Seasoning.aspx The seasoning is full of flavor and used a lot for seafood and meats. I’m not 100% sure if they have Bay Seasoning in Canada, but hopefully they do. Best of luck to your son and hopefully I will make it Toronto some day! -ST
HI,
Do you really answer or is someone doing this for you? Its ok if they are. I am sure you have tons of them and lots of other things to do besides this, just wanted to know who I am asking when I need help so I know who to address it to..If this is really you… Have a great day every day and keep smiling it looks good on you :] and if it is someone else I hope you have great days as well and I have not seen you. I’m sure a smile looks great on you as well so keep smiling
Thank-you for taking the time to read this……… Always just me,
SonyaLynn
Hi Sonya, it’s really me. I will on occasion have someone post the answers for me to the website, but I answer all of the questions.
-ST
Hi Sam,
I asked you a question earlier today, but then I had some extra time and I read through the previous questions asked and I was confused about all the questions regarding serving sizes in your cookbook. Aren’t the serving sizes for your recipes in the plate on the top left corner of the recipes in your book? I thought that the plate icon with the number inside of it was to indicate the serving size?
Hi Jada, you are correct. My answers to others was just that merely most of my recipes do serve 4-6, with a few exceptions. -ST
I love that tie that you wore on the Rachael show on Friday, January 13th. It looks like it might be leather. Could you please tell me where you purhased that. I know my son would love it! Thanks. Nancy
My dear friend made this tie for me and unfortunately does not sell them. Sorry! -ST
hello – i am a huge fan of yours, love your book and watch you on top chef. i have also had type 1 diabetes since i was three. i am in syracuse new york. we are planning the jdrf gala for march 24, 2012. is there anyway you could donate a signed book to the gala? we do a silent auction to raise money and i think that it could bring in some money for the jdrf to find a cure. that you for taking the time to rwad this, and i hope you will consider the donation.
thank you –
robyn quackenbush
315-486-2140
Hi Robyn, of course! Please email this request to info@samtalbot.com and we’ll take care of it!
just got your book , good reading, and recipes look good, but I am allergic to mustard, oregano, sweet oranges, parsley, turkey, crab, halibut, lobster, salmon, shrimp, tuna, egg yolk, I know to use egg white instead of egg yolk but the rest do you have any ideas for substitutions, esp. the mustard, and sweet oranges, i usually sub tilapia for the fish and the shrimp what do i sub for that?
Hi Rhonda, for the mustard try maybe using wasabi or horseradish sparingly or maybe a spiced low sugar chutney. For the oranges , any citrus you like. I know this won’t help completely, but it should be a good starting point. Good luck. -ST
Hi Sam ~
I bought your book “The Sweet Life” and the recipes are great. The question I have is ~ I am under the impression (and I follow) that fruits should be eaten before the meal for proper digestion without fermentation with other foods.
You have some recipes that include fruit as the ingredients. Does cooking the fruit change the chemical reaction thus not causing indigestion if eaten raw with a meal?
Thankx, Cheers, Ellie
Hi Ellie, I’m not an expert on this subject nor am I a doctor, so please keep that in mind. It is my understanding that cooking fruits does not change digestion. Additionally, even cooked fruits retain most of their vitamins and minerals even after cooking (though you may lose a tiny bit of those benefits). Hope this helps. -ST
Been making 1-2 recipes from the book everyweek. I LOVE LOVE LOVE the roasted beets with ginger. I was in 7th heaven from the very first bite. Lost 8 lbs. since January eating gourmet along with some of your suggestions from the book, like switching out milk for almond milk, and using agave nectar and stevia. Having the best time with it. It may take a little longer to prepare at times, figure it’s because I’m not used to cooking with some of these ingredients and am sure I’ll become more adept as time goes on. So thrilled that I finally realize I’M WORTH IT! Thank you Mr. Talbot!! Oh, and btw, several people I told about your book are happy I tuned them on to it. Thinking sugar might have been one of the ingredients that was causing mild depression because I feel much better now.
Thanks so much Debbie, this really means a lot to me. I hope you continue to enjoy the recipes and I hope your friends and family do too. -ST
Sam,
Where can I purchase a good kimchi? Happen to see you using it when you made some specialty tacos on AOL.
Hi Linda, it depends on where you live at. Some areas are obviously more populated than others, but a good bet is an Asian market if you have one locally. Organic markets may have them or the “ethnic section” of a grocery store may too. If all else fails, there are some places online you can purchase them. Just try googling “buy kimichi.” Hope you’re able to find it! -ST
I have been a T1D since i was 11 (I am now 33). How do you manage to constantly check your blood sugars with such a busy lifestyle? I have a hard time doing this (I work in fashion which tends to be a crazy busy industry). Are you on a pump? (I tried the omnipod which sadly didnt work out for me so I am back to daily injections). I really want to get better control and wanted to know what works for you. Thank you!
Hi Kelley, you may want to seek the advice of a physician as everyone’s body is different. For me, I use the CGMS and have been testing less often since getting it. However, I still test about 6-8 times a day because I obsess over my health and balance. Hope this helps and good luck to you! -ST
I am working to deal with my newly diagnosed type 2 diabetes. I crave sugar products. Can you recommend what to do when I am fighting that craving? I am 63 years old and college educated, so I understand I have to do this for my health.
Thanks for your help.
Hi Sarah, since you have limitations with both your diet and your taste buds, I would recommend experimenting with simple, healthy ingredients and finding out what works for your tastes and your lifestyle and try to expand from there. There’s no easy answer for this one, but try and expand your food horizons! -ST
Hello Sam, I have been a diabete since 1993. i am 54 years old and a Black male. I would like to know what type of meals are there for me to eat for breastfast. Just trying to get more choices. I already eat egg whites, wheat trost, some fruits. Just want more ideas Thanks
Hi Wayne, I released a cookbook recently called The Sweet Life (available on amazon.com or at Barnes & Noble) and I have a dozen breakfast recipes in there! Greek yogurt is a good choice that I love, especially with fresh berries. I hope you can check out the book and get some more ideas. -ST
Hi, I too am type one, I’m on pump therapy with a Dexcom cgms. I chose to try veganism 5 years ago, and stuck with it because of the ease of guess work with carb counting. Meat seems to slow my digestion down. I’m curious if you’ve ever considered it. Cooking vegan I find challenging and fun.
Tom
I have all the respect in the world for vegans, but I love my meat too much.
-ST
Hi Sam. Luv the book. Some of the ingredients are pricey tho…..but worth it!! I was a little discouraged when I was so excited reading the book, then to the health store. Those silly goji berries aren’t cheap! But, I wisened up and bought in bulk. : ) I use your cookbook all the time now. Still luv the chicpea/cherry frittata.
I have to admit Im a Starbucks junkie tho. Can you help me with a good sugar free soy vanilla latte recipe I can do at home??
Thanks!!
Hi Maria, living healthy can be costly at times but when I can make it happen I do. It seems your the same way! Thanks for the support. As far as the latte is concerned, try using stevia to add your sweetness. Hope this helps! -ST
The website showed you making an Israeli couscous recipe. However, the video did not show how much of each ingredient, or when to add the couscous. It had fennel, green onion, coconut, chicken broth, almond milk, etc. Where can I find the recipe? Thanks,
Hi Marcia, you can find the recipe here! http://www.samtalbot.com/news/israeli-couscous/ -ST
I saw your video yesterday regarding Israeli Cous Cous cooked with almond milk, chicken broth, pine nuts, etc…. I am allergic to wheat; would you please tell me how could I make this recipe with rice instead of cous cous?
A reply would be appreciated.
Thank you.
Hi Barbara, use the chicken stock and almond milk in place of water to cook the rice. Add the remaining ingredients as a garnish and voila! Hope this helps. -ST
Hi Sam
I watched your video yesterday on AOL of Israeli couscous with fennel, yellow onions, Italian pine nuts, dried coconut, garlic and scallions with almond milk and chicken broth. It looks fantastic, and I’d love to have the recipe to know the amounts of each ingredient that you used to make it.
I look forward to hearing from you at your convenience.
Thanks!
Belinda (in Florida)
Would you be interested in seeing some of my recipe solutions for Diabetics? My entire family and I are Type 2 diabetics. It took thirty five years to create recipes for diabetics. My challenge was to create recipes that allowed diabetics to consume food and desserts that tasted exactly like the foods they were told NOT to eat. I would love to share with your audience. Controlling glucose levels and losing weight is my passion.
Thanks so much Theresa for the offer, I appreciate it. I will politely decline, but I admire your passion and am grateful that other people are out there trying to accomplish the same goals as I.
Thanks Sam, for responding. I have been crusading, for more than ten years to save our children. I’m searching for someone to take the torch and help me to help kids reverse Diabetes and lose excess weight. My recipes, (I have written three cookbooks), and these are designed to give us, who are Diabetic, a choice and variety in food and desserts. You and I know that, unless we cook, our chances of keeping our glucose levels down will not happen, we are doomed and so are our kids. Sam, I am now 78 years old and just recently had a triple heart bypass. My offer is genuine. All I want is to see my lifes work continue thru the skills and honesty that you seem to possess. Look around in supermarkets and bakeries,. Do you see a really good variety for us? E-mail me and we can discuss this more thoroughly. Thanks Theresa
Hi Theresa, awesome! You can send me an email at info@samtalbot.com -ST
Hi,
My 3 year old daughter was diagnosed with type 1 6 months ago. I received your beautiful cook book as a gift recently and was wondering if there was more specific information about serving size? She doesn’t eat an adult size portion and I have to be very exact about her carb counts since she is so little. It would be great if there was a chart or footnote for each recipe with how many ounces or cups were in a serving. Is this info available? It would be great not to to divide each recipe by the serving and then that number by quarters or thirds to get a carb estimate.
Thank you,
Brei tobin
Hi Brei, you may want to check with a doctor or nutritionist first, but take the recipe and measure it 6 portions which they are mostly 4 to 6 anyway then divide that by half so you can get a half serving. Hopefully that will work for you! -ST
i went from a type 2 toa type 1 with high blood sugars(509) with diabetic nuropathy and heart palpatations.I need a reciepe for sucsess for a new menu for my eatting habits…….thank you for listening Bill Guyette
Hi Bill, I have plenty of recipes that are T1 friendly in my cookbook, The Sweet life. It’s available at amazon.com or Barnes & Noble stores. -ST
Hi Sam! Just bought your book yesterday and want to say, thank you big time! 8 yrs ago I was diagnosed with Type 1 at the age of 14. I tend to eat on the reduced-carb end of things and love discovering new ways to do this, hence my love for The Sweet Life.
Have you discovered Whipped Cottage Cheese? The texture is similar to ricotta, but Friendship makes a brand with only 4 carbs a serving, which gives some wiggle room to through in fresh fruit. I’ll also toss in nuts, flax or chia seeds for crunch. If you discover a recipe that doesn’t involve eating it straight out of the container (though I’m not exactly complaining), let me know please! I feel like it has an even greater potential. Or even, any ideas for creating that whipped texture our or regular cottage cheese?
Also, you mention ordering diabetic supplies online in your book. It looks like you use OneTouch also…do you go through their site or a different supplier?
If you get the chance, come to Ithaca, NY and check out the amazing farmer’s market along Cayuga Lake in the summer.
Sorry for writing a book! But thanks for yours
Hi Laina, thanks for sharing about the cottage cheese seems like a very cool alternative. I do use OneTouch and use them directly. Mental note made to self next time i make it to Ithaca in the summer. Thanks for your support! -ST
Hello Sam,
My seven year old son was diagnosed 6 months ago. You give me hope for him! Are you on the pump and how do u like it?
Thanks,
Wida
I’m so happy to hear that, Wida. I am on the pump and I am definitely used to it now. It’s not easy at first, but you do get used to it. Good luck with your son! -ST
My grandson in London who is nine is type one since the age of two. He is a positive child, athletic and musical and loves food. His parents are supporters of the Juvenile Diabetes Research Foundation. What advice would you give my grandson? I love your book and will give it to my entire family. Best Wishes and Good Luck.
Hi Carol, your son sounds awesome! My advice is to just eat healthy and be active. Even though diabetes has its disadvantages, one advantage that is often overlooked is that diabetes forces you to be healthy to a fault. Diabetics usually know a lot about their body and health and that is a good thing! -ST
Hello Sam,
My son Aaron was diagnosed with Type 1 at 14mths old and is now 5. I find it very difficulty to go to any kid friendly restaurants where kids meals are not deep fried and hidden fats and sugars and preservatives. I would like to start a movement where restaurants can have kids meals with 1 carb, 1 protein , 1 vegetable and milk instead of soda. This would also be good in school. If you have any advice for me I would appreciate it. Also can you write a kids cook book please????
Looking forward to hearing from you and keep up the good work.
Thanks
Haritha
Hi Haritha, I admire your passion! I wish more people exhibited what you are here. I think education is a powerful tool. You’ll likely face detractors and resistance, but I think being friendly in your approach as you’re trying to explain your mission to others will go a long way. Stay passionate and you’ll do well. I’d love to write a kids cookbook in the future! -ST
How to cook live lobster and de-shell to eat??
Thank you !
Hi Tami,
See if this helps you! http://gmctradesecrets.aol.com/cooking/how-to-cook-lobster-and-crab/
Where can I Find tour book héroe in Mexico
Hi Letizia, greetings! I’m not sure about Mexico specifically. However, my book is available on amazon.com and they deliver to Mexico. I hope you’re able to check it out. The book is available here: http://amzn.to/wh9rpV
Your recipe for Kale chips mentioned sheets of nori. What is nori?
Hello Mary, nori is a Japanese name for edible seaweed. It’s often used in sushi (it’s green!). It should be available at your local Asian market or specialty store if you have 1. It may be available at a local 0organic market as well. If all else fails, there are some places online that will ship it to you if you’re interested. I hope this helps! -ST
Hi Sam,
I just got your cookbook and it is amazing, just what I was looking for! I am 43 years old and was diagonosed with Type I diabetes last year on my 43rd birthday. I love to cook and want to know as much as I can about Type I diabetes and your book is the answer to many of my questions. Not only is it a cookbook, but a great reference guide as well.
My question for you is: Many of your recipes you use Stevia extract, i don’t care for the taste of Stevia, is it possible to use Agave nectar or honey in place of the Stevia? If so, is there a difference in the amount used? If so, how would I figured that?
Thank yo so much for your help and writing such an awesome book! Kim Byerly
Hi Kim, first things first, I am not a doctor, so you should check with your doctor before proceeding with any recipe. However, you should be able to use date sugar, honey, coconut crystals, or agave. Sure, they all raise your levels some what. However, Stevia should not.
Hi Sam;
I’m worried about my 14 year old son who LOVES soda, cookies, and chips, but loves to play football and baseball. He weighs just over 200 lbs. and is 5’9″. He is not diabetic. How do I get him to enjoy healthy food?
Hi Anna, please note I’m not a doctor and you should consult one about your son and his habits. Truth be told, there is no easy answer to your questions. Continued exercise is definitely a positive thing worth encouraging. The good news is your son has youth on his side. Maybe try making some healthy recipes (even from my cook book) and get him to try things outside of what he normally enjoys. If you can slowly get him interested in healthy foods, that will help. Also, try talking to him about the benefits of healthier eating and the consequences of poor eating habits. I hope this helps! -ST
Hi Sam!
My daughter is 16 and has been a type 1 diabetic since she was 8. We have strived as a family to help her be a healthy and active diabetic and not let this disease dictate her life in any way. When I found your book I was so excited because it was a cook book and life stories about a TYPE 1 DIABETIC! Everything is always aimed at type 2 which is very disappointing! So you are our new hero on health! Thank you for your book, I have recommend it to all of my friends with kids of type 1.
My question is how you correct your lows? I hate giving my daughter icky juice boxes. I read that you drink naked juice. Which one do you drink? She is an athlete and plays tennis competitively and runs track. Very hard to regulate her blood sugar when adrenaline and exercise kick in. Which snacks in your book work the best for athletes?
Also, if you’re eating healthy do you find any supplements helpful for diabetes or even necessary?
Thank you so much!
Roxanne Hicks and Kaylin Hicks
San Diego, California
Hi Roxanne (and Kaylin!), I drink the green ones – about half. I also take supplements like cinnamon and so on, but please check with your doctor before taking anything.
Hi Sam!
I am currently watching you on the Rachael Ray show and my ears perked up when I heard you had Type I Diabetes — my 5 year old daugther, Savanna, was diagnosed in November with Type I. While we are told she could pretty much eat anything she wants, with management with insulin, I struggle to find recipes that are healthy for her and easy to make. My question for you — what is a good “go to” recipe or recipes for during the week that are quick to make, healthy for her (low in carbs) and fun for kids to help make. She is doing wonderfully with her Diabetes management – checks her own blood sugars, gives her own insulin shots — but I feel there is more we can do to help her be more comfortable with her Diabetes as she gets older…specifically when it comes to meals.
Thanks so much! I enjoyed watching you on Rachael Ray today!
Anjuli Aker
Hi Anjuli, thanks for your interest. If you haven’t already, I would strongly recommend that you check out my book The Sweet Life. I have several recipes that are low carb and easy to make (though not all of them are quick, but many are). If you’d like to purchase it, you can do so here: http://amzn.to/GJlFlm. Good luck to you and your daughter!
I am from Argentina,with type II diabetes,i would like to buy your book in pdf format
Any idea how to order great.thanks
Hi Jose, I don’t believe the book is currently available for purchase in PDF in Argentina, but I’ll see if it can be added in the future. In the meantime, you can purchase a hardback edition of the book or for the Kindle here: http://amzn.to/GJlFlm
What kind of an insulin pump do you use?
Hi Leslie, I use a humalog!
I discovered you on the Rachel Ray show yesterday and look forward to ordering your book. I have a nephew with Type One diabetes and I am also a foodie so your book will cover it all! I am VERY interested in getting the recipe that you made on the RR Show on 3/22/12; the shrimp, asparagus, peas, etc. one. Thanks and I look forward to hearing from you!
Hi Carla, thanks for tuning in and writing in. I do hope you check out the book, I think you will love it. As for the Rachael Ray recipe, no problem! Here you go: http://www.rachaelrayshow.com/food/recipes/sam-talbots-spring-radish-and-asparagus-saute-yuzu-butter/
HI sam! I watched you appear on CBN and am going to try the kale chips! I LOVE CHIPS! Anyway my question is I have struggled with my weight now for about 15years and am now in a place to work on it. I have 5 boys I am at least 75lbs overweight and I need someone to HELP me. I get so jealous of other woman who dont struggle with their weight. I want to be sexy for my husband. I want to be healthy and able to play with my kids and not be too heavy to do so. I started working out about 2 months ago and trying to watch my eating but have only lost 4.5 lbs i am so discouraged can you please give me a month menu that i can follow and know that I can adapt these eating habits into my future! I will be forever indebted to you. Sincerely Wendy(someone really wanting to overcome my struggle with weight)
Hi Wendy, I applaud your efforts to try to be healthy. The reality is that there are no easy answers and everyone’s body works differently. You seem to at least have the drive and have put forth the efforts, so that is a good start. I would highly recommend you consult a doctor or nutritionist to determine what is best for you and your body. My new book, The Sweet Life, has many healthy recipes that are delicious and full of flavors that may be able to help you in your quest. Best of luck to you! -ST
I just bought The Sweet Life and you answered one of my biggest questions there.
Can diabetics drink?
I cant thank you enough for this alone.
Not drinking at all was making me an outcast.
There is so much helpful information in the book and recipies I can actually MAKE.
Thank you Sam. Thank you.
Ron Koch St Louis
Thanks for the kind words, Ron. Glad to have helped you in some way. Good luck to you!
Hi Sam,
I am a big fan of your work and your strength. On your season of Top Chef, you stated very definitively during a dessert challenge that you simply “don’t eat them”. And on the Food for the People episode you made this awesome fruit salad. This is the way I am trying to live as I have developed insulin resistance as a condition of another disorder I have. I am struggling very hard to break my sugar addiction, and some days I wonder if I should even eat fruit. I wanted to know, do you stay away from sugar altogether, do you use alternative natural sweeteners, and what is your position on using grains and starches in your cooking? Just looking for some insight as I try to find a way to eat that I can live with for life. Thanks!
Hi there, when any health issue, you should always be in touch with your doctor or nutritionist. With that said, sugar is toxic, and yes at all costs unless sometimes I have a hypoglycemic reaction I’ll use a sugar sweetend juice to bump me back up faster than usual depending on the situation. I use stevia, coconut crystals, coconut syrup, and fresh fruit puréed to sweeten.
Hi Sam! I have been working with a Naturopathic Nutritionist for the past few months who has suggested food pairing as a treatment for diabetes. This method involves separating protein and carbs into separate meals, therefore optimizing digestion. Have you done any experimentation with this method yourself?
P.S. Your cookbook has made me excited to cook again! You are a great role-model.
Shannon B.
Hi Shannon, I have not spent a lot of time in this area, no. Sorry! Thanks for the kind words, however!
Hi Sam. My 11 year old was diagnosed 5 weeks ago. I had not heard of you, but my best friend (Molly Beam) went to high school with you and told me about your work.
Question: 15g carb snacks. I’m really running out of ideas. Top 10 snack ideas under 15g of carb?
Many thanks and appreciation for your time,
Sonja
Hi Sonja, many options available for 15 carbs or less. Its about finding what works best for you and your baby. I always use staples like fresh fruit and almond butter, low carb granolas, carrots or any raw vegetable your baby likes. Natural brown rice crisps and seaweed crackers are wonderful too in my opinion. You should check with a nutritionist as well for more information.
Please give my best to Molly. She’s awesome!
Hi Sam, I bought your book and have enjoyed reading not only the recipes, but also your comments about living with Type 1 diabetes. I have a 19yr old son who is also Type 1 and I’m hoping the book will encourage him to take more responsibility with preparing food etc.
I found it interesting to read that you try not to exceed 25-30gms of carbs per meal – my question is do you find this difficult? For example, do you eat pasta? Your Linguini with whole clams is 55gms carb per serve, and the other pasta dishes are similar. I’m guessing, no. Also, the dessert dishes are around 20gms or so of carbs. – does that mean you don’t have dessert with a meal?
Hope you don’t mind me asking, but we also keeps our carbs down and pasta and dessert seem to always get cut from the menu.
You are an inspiring person and your book is a delight to read. I love that it is dedicated to you mother – she must be very proud of you!
Hi Ida, thanks for your kind words. They mean a lot. Of course it can be difficult to avoid carbs. Sometimes it is unavoidable, but I always try my best. I like to have shirataki noodles instead of pasta when I can. I don’t typically have desserts and if I do, it’s something along the lines of fruit recipes or Greek yogurt. Thanks for the kind words and have a good weekend! -ST
Hi Sam,
Saw you prepare a Thai bowl on the Nate Show this am, recipes under $10…I think i could really impress my husband with this one as we love thai…tried to find the recipe on the Nate website but no luck. Where can I locate the recipe?
Thanks (new fan..that may just have to buy the cookbook:)
Harmony
Hi Harmony, no problem. Here you go, hope you can impress your husband! And hope you do buy the book! http://www.thenateshow.com/howto/detail/sam-talbots-10-meals
I viewed your shiratake noodle dish on Nate Berkus show but the amounts in the base were not specific. Is that recipe available online somewhere?? Thanks! It took me several months to locate the noodles since I live in the midwest and in the suburbs!
Thanks so much!
Amy
Hi Amy, yes absolutely. I hope you like it!! It’s in my new book and I highly recommend you check that out as well! http://www.thenateshow.com/howto/detail/sam-talbots-10-meals
Just ordered your book The Sweet Life, will the recipes you demonstrated on The Nate Burkus show be in the book?
Yes they will Nancy! Thanks for purchasing the book. I hope you enjoy it! -ST
What is nori?
Hi Janet, it’s an edible Japanese seaweed! You may have to go to an Asian or ethnic market to find it. Some organic markets may have it too. -ST
hey sam,
I’m 22 years old and was just diagnosed with type 1 diabetes about 2 months ago. Just wanted to say thank you! I bought your book and its given me so much inspiration and has helped me to get through and used to living with diabetes. Every single chapter touched on something that I had questions about – stocking up on supplies, or drinking out with friends- even roadtripping and travelling (I have an across country road trip planned for the summer which I was worried about before reading your book). Thank you so much for your positive outlook. And your recipes are fantastic! I never used to cook but I’ve now been inspired to go crazy in the kitchen. all the best to you! you seem like an incredible person and you’ve definitely been a role model for me.
Cheers! keep living the sweet life
Katie
Thanks so much Katie, very sweet of you to say. You’ve made my day. Keep fighting the good fight! -ST
Hi Sam, Congratulations on all of your recent successes and the publication of your book. I have a son, Adam, who is 9 years old and was diagnosed with Type 1 diabetes at the end of first grade. We try to eat together as a family most nights and have limited going out to eat to once a week because of the difficulty in managing his sugars with foods that are hard to estimate in terms of carb/fat content. Do you have specific ideas in helping support kids that are type 1 in laying a foundation of a healthy lifestyle while also encouraging them to be a kid and participating in and eating some of the typical kid-oriented foods? Do you have any specific recipes that might be geared toward type 1 kids? Adam is an active, positive, delightful young man that I think could really be inspired by a connection with someone like yourself. Any nutritional tips? Thank you for your time and thoughtfulness. With warm regards, Jennifer Ruzumna
Hi Jennifer, you should contact your doctor or nutritionist, as I am not one and they are experts. Different situations in my day call for diffent meals and sometimes carbs depending on the day’s obstacles. When talking pasta though, shirataki noodles are my go too always. Please keep in mind, my book is meant for everybody and not just diabetics so the recipes, while all natural, fresh, and delicious, still can appeal to everyone. My mom is rad yes, thanks! And thank you for your support. -ST
What are nori sheets and where do i find them?
Nori sheets is a japanese seaweed, Lori! You can typically find them at a local Asian Market. Some health and organic stores may carry them as well. If all else fails, there are places online that sell them! -ST
Can you give me a good Flounder recipe please?
Thank You, Tami
Hi Tami, I actually have a fabulous Flounder recipe in my new book, The Sweet Life! Unfortunately, I cannot publish that recipe here due to my agreement with my publisher. I hope you’ll check out the book, as there are many other recipes that are flavorful and healthy as well! If you’re interested, you can purchase the book here: http://amzn.to/KhhfVI
I have 2 daughters with T1 diabetes. One is almost 7 and the other one just turned 2. The 2 year old eats everything but all the 7 year old wants to eat is bad carbs. She has been a picky carb only eater forever. What do you think I can do to get her to eat healthier so she can be healthier and keep her blood sugars in a better range. She seriouly only eats french fries, waffles, toast, pancakes, chips, popcorn, cookies…..u can see the problem here. Please help with any suggestions. Thanks. Andrea Jenkins
Hi Andrea, I’m afraid there are no easy answers here. I’m not a doctor, so you should consult a doctor or nutritionist for their advice. I would encourage her to be active, as that will help some. I’m not sure how she has access to foods, but do your best to try to cut her off from those. You should check out my book, The Sweet Life, if you haven’t already. The focus of my book is on flavorful, but healthy foods and recipes. I would try working in some healthier options when you can. It’s not going to be easy, though. Good luck!!
Do you have printable versions of your video recipes?
Hi Neil, some of the prepared video recipes are in print, but many aren’t. We’re working to try to fix this. Hopefully, eventually, they’ll all be available online. -ST
Hi Sam, I have Type 2 Diabetes and am really enjoying your cookbook. My first question is in your book you say you use 1200 test strips per month? Can this be, testing 40 times per day or is this a typo? I hope so for your fingers’ sake! Also, do you have any tips for lowering fasting numbers? This is my biggest issue. Thank you for all the great recipes!
Hi Karen, it is indeed a typo. Oops! It should be 10 times a day. I’m not a doctor, so you should consult your doctor or nutritionist about lowering your fasting numbers. With that said, I drink yogi detox tea and add one teaspoon of cinnamon to help stabilize bloodsugar for fasting. -ST
Hi Sam,
I am an admirer of your craft, cuisine, and creativity. My passion for all things culinary arts has been growing for some time. Culinary schools is an expensive investment that I will absolutely get to one day, but for now, I am learning as much as I can through individual courses, research, and practice! By day I am a marketing assistant at Sotheby’s, by night I am a baker, amateur chef, and food/travel blogger. I would love for you to check out my blog if you have a moment. It is a mix of travel and food journalism, restaurant and hotel reviews, and my own home cooking. I have many, many posts and recipes on the docket, but here is an early sneak peek! http://tomarkttomarkt.wordpress.com
Buon ‘appetito!
Hi Annalee, I took a look at your blog. I can’t say I’ve read everything (because I haven’t!), but I did read some of it and found it enjoyable! It was straightforward and easy to follow and I like that. I most certainly admire your passion, as well. We need more people with passion! Keep up the great work and best of luck to you, your blog and your future endeavors! -ST