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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!
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
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:
Any food cooked in oils with hydrolyzed lecithin
Spinach ( popeye was always in a bad mood )
Leftover cooked meats
All processed meats
Prepared salad dressing
Spreads ( fruit)
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/
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
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?
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!
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.
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
Sam, I’d honestly never heard of you before this morning when I saw you as a guest on a morning show where you judged meals made by two sisters. I’ve been living with type 2 diabetes for about 3 years now and it’s under control with modifications and medicines. My question to you is, how should I adjust my carb and sugar intake if I am on medication still as opposed to if I am simply using diet and exercise to keep my glucose levels in check? I ask that because my glucose levels are prone to being on the low side and my Dr and I have discussed the possibility of taking me off of medication to see how well I’d fair. Thanks and good luck with your book and all future endeavors.
Hi Shack, sorry for the delay in getting back to you. I try to check in from time to time. This is a tough one. As I’m not a doctor, I would be afraid to give you any real advice here. I would advise you to talk with your doctor and maybe even seek 2 opinions and figure out what is best for you! Thanks for writing, and I hope you can check out my book! -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?
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.
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.
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
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.
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,
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
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?
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
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.
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
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
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
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
where can I obtain the recipes for your video demos> E.g. crab salad napoleons and harissa?
Hi Bettye, sorry for the long delay, but they will all be posted on the site in the next month or two! Please check back on samtalbot.com and thanks for writing and suggesting this much needed feature! -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
Serves: 4 servingsIngredients
4 boneless skinless chicken breasts, cut in half crosswise
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
Freshly ground black pepper
Fresh basil leaves
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
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.
Hi Meredith, hope you’ve been well! Please reach out to my Press guy Jay Strell, at firstname.lastname@example.org and he should be able to assist further! -ST
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
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,
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
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 –
Hi Robyn, of course! Please email this request to email@example.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
I’d love to have the recipe for your lamb burgers as demo’d with kale chips on a video, any chance you can send it to me? Thanks, Pam
Hi Pam, my apologies for the delay on getting this to you. But I have it!
LAMB OREGANO & FETA BURGER
2 tbsp Olive Oil
1 tbsp Sea Salt
To taste Cracked Black Pepper
1 tbsp Fresh Oregano (lightly chopped)
14oz Lamb (ground)
2 tbsp Red onion (diced)
2 cloves Garlic (ground or finely chopped)
1/3cup Greek Feta Cheese (crumbled – other varieties ie. Double
cream feta, Hungarian, etc.)
8 Kalamata olives
2 tbsp Mayonnaise
8 Roasted tomatoes
2 leaves Baby Romaine (or crispy lettuce)
1/3 of a Raw red onion (thinly sliced)
2 Buns (fresh or toasted)
Step 1 – Shuck and chop fresh oregano and add to lamb meat. Add diced red onion, fresh garlic and feta cheese. Mix and shape into 5oz – 6oz patties.
Step 2 – Grill on a pan with cooking spray for three and a half to four minutes per side. Sam likes he’s medium-rare to medium. You don’t want to overcook your burgers or they’ll turn leathery, so shoot for medium rare/medium.
Step 3 – Build your burger by using a toasted bun, baby romaine, roasted tomatoes, red onion, or whatever you desire. Sam suggests a spread of kalamata olives, mayonnaise, salt and pepper and lemon juice, if you prefer. Apply on both sides of the bun.
Serves : 2
Prep time: 10 mins / Total Time: 20mins
Pro Tips: To ensure lettuce is crisp; have your lettuce sit in a bowl of iced water until you are ready to use it.
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
How about the actual recipes? You go way too fast for some of us to pick anything up from your videos – like how much of each ingredient.
Sam, I watched your recent AOL video on How to Make Israeli Couscous. However, it did not give us a printed recipe. Could you please give us this recipe. Also, the video did not show the addition of the couscous, either to the milk mixture or the finished bowl. Could you please clarify when and where the couscous is added. Is it first cooked in the boiling milk mixture or just added to the glass bowl mixture to ‘steam’ ??
Very confusing…. thanks, pk
Hi. I have two questions:
1) What is nori?
2) What are the measurements for chicken broth and almond milk in your couscous recipe…has coconut, pine nuts, herbs,… I saw it in a video, but it didn’t have the measurements. It sounds great!
You had an awesone video recipe for Israeli couscous on AOL. I would like to know where I can get the recipe and other vegetarian recipes?.
Hi Alberta, sorry for the delay in getting back to you, but I have the recipe with the video for you. Hope this helps! http://www.samtalbot.com/news/israeli-couscous/
You were recently featured on AOL making a cous-cous. How do I get the recipe in printed form so I can try it? The video did not reveal the quantity of ingredients.
Healthy gourmet cooking is my passion. I was very impressed with your videos on various dishes. Would you please be so kind and email me the printed recipe for “Israeli Couscous”, the amounts of almond milk etc. I was hoping you had a cookbook with your famous recipes, including that one, but I dont think your “diabetes cookbook” includes it. Thank You ~Bonita
Love the look of the couscous recipe with coconut, pine nuts, etc. Are the quantities of the ingredients listed anywhere?
Where can I find the recipe for Sam’s Israeli couscous? It looks delicious.
Today on AOL you had a couscous recipe with pine nuts, fennenl I would like the recipe to try…
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
I watched your video for the Israeli couscous; however, there was no link to print or view the actual recipe.
In the video, the couscous was omitted during your demonstration. When does the couscous go into the frying pan?
This recipe sounds delicious & I sure would like to try it.
Please could you send a printed version of you Israeli Couscous with Fennel, Pine nuts, Almond Milk etc. I have eyed the recipe while watching it several times. I am a big Israeli Couscous fan and do a lot of entertaining for my husbands job. This would be a wonderful, diferent side that would appeal to most.
Sam, I just saw a video on AOL of you preparing Israeli couscous with fennel. It sounds and looks delicious! Any chance that you could direct me (and lots of other folks who posted comments on your video) to the recipe, so that I can print it out and try it?
I need quantities on the ingredients you used for the Israeli Couscous w/fennel and pine nuts, etc…..it was a great video but no recipe for me to print out or copy…..thanks
In the recipe for Israeli Couscus, when do you add the couscus to the pan with the vegetables?
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.
I have all the respect in the world for vegans, but I love my meat too much. -ST
Where do I get the recipe for the Israeli Couscous that appeared on AOL? And, when and where did you add couscous, it was not shown on AOL video.
Is there a printable recipe for your Israeli CousCous side dish?
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??
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.
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
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.
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 firstname.lastname@example.org -ST
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.
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
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?
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
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.
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 !
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
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.
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
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.
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!
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!
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.
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,
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
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:)
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!
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
I am a pediatric nurse practitioner and certified diabetes educator and on the Board for Camp Adam Fisher, the largest overnight camp for children with insulin-requiring diabetes in the Carolinas. Our camp is going to be from June 3rd to June 9th and we are always looking for “prizes” for our camper of the week, CIT (counselor in training) and counselor of the week (we do one for girls and one for boys). Would you be willing to donate 6 signed copies of you book that we could use? We are always looking for those who are living successfully with diabetes (40 years for me and I use an Animas insulin pump). Thanks for considering
Hi Sheila, I am terribly sorry I did not see this request sooner! I try to check in when I can and I missed this. Will there be another next year? If so, please email the request to email@example.com and I’ll try to help out! -ST
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
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
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
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
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
Thank you for your reply earlier. I’ve been reading some of the other questions and I get the feeling that were you to write a book about how you live with/manage diabetes there would be an audience for it – it would make an inspiring book! You write with flair and it would be appealing not only to people trying to live well with diabetes, but also to their families.
Just a thought.
Hi Ida, I do have a book that covers a lot of this called the Sweet Life. It’s available on Amazon and at Barnes & Noble! I highly recommend it for you. -ST
I love your new book and it has helped me a lot. I was recently diagnosed with Diabetes Type 1 1/2! (not due to lifestyle but adult onset).
Anyway, I made the peanut butter cookies, but I was a bit confused about their carb content. The book says 8g but also says 20 g a piece.
Hi Cynthia, sorry for the delayed response. I try to check in when I can. To answer your question, and I’m sorry if this is unclear, but the serving sizes are listed in the plates next to each recipe. If you do the math and divide by that number, you’ll be able to figure out the carb counts. Hope this helps and sorry for any confusion! -ST
I saw you on RR today…You were great!!! I was wondering what you do for your sweet tooth…I have been looking for recipes that uses Stevia as a sweetner and stuggle to find any good ones, what do you use to satisfy your sweet tooth???
Hi Maddy, truth be told, I’m not much of a sweet tooth guy. However, my new book, The Sweet Life, contains some dessert recipes which focus mostly on fruits. If you haven’t had a chance to check it out, I highly suggest you pick it up! -ST
I’m really enjoying the book – nice work! I also test my blood glucose 6-8 times per day and was interested in where you find the best deals on strips. Even with an insurance co-pay I’m shelling out 20 cents+ per strip.
Keep up the good work and take care of yourself!
Hi Jody, I am not a doctor, so you should consult one about what your best option is for purchasing these strips. I have heard that Wal-Mart (if you live near one) has reasonably priced strips and some retailers on the internet do too (which you can find by googling). -ST
I recently purchased Sweet Life after my 8-year-old daughter was diagnosed with T1D. My question is regarding the nutritional info of your recipes–you don’t indicate if the nutrition info is for the entire recipe or if it’s per serving, and if it’s the latter, you don’t indicate the number of servings or serving size and that makes it difficult to dose based on the info. Can you help me out with some insight as to how that nutrition info is figured? Thanks much~we love the book!!
Hi Laura, sorry for the delayed response in getting back to you. To answer your question, the calories and nutritional information is for all servings, not a single serving. The serving sizes are listed for each recipe. It’s listed inside of the little plate next to each recipe. My apologies if this wasn’t clear to you. I hope this helps and I’m so happy to hear you love the book!
Ricotta pancake recipe does not state the amount of lemon zest. I am guessing aoubt 1/2 cup. Please confirm
Hi Diane, sorry for the mishap there. It should be 2 full lemons worth. Hope this helps! -ST
Saw you on Anna and Kristina’s on OWN. My friend, Nathalie, and I are heading to NYC for three days in July. We are both foodies, early 30s and like a lively atmosphere – if you have the tme, we would love to hear your recommendations. If you have the time, we would love your company, too.
Hi Vanessa, thanks for writing in! I don’t get around to writing in here as often as I like, but I hope you and Nathalie had a great visit and found some great restaurants. Feel free to reach out again if you come back and I’ll give you some spots! -ST
I also wanted to tell you how much I admire your cooking style and your desire to help others with diabetes. You should have won Top Chef!
I’m sorry I missed your post Lauren. Thanks for the kind words and for spreading the word through your giveaway! Very kind of you. I did check out your blog and I really like it! Great overall message and it’s very user-friendly. Keep up the great work and best of luck! -ST
I’m sure you must be busy with important work but I thought I’d give it a shot at emailing you and perhaps getting your attention. I just turned 21 and it’s been almost a year and a half since I was diagnosed with type 1 diabetes. I understand that although I have been unfortunate to live with such a disease I am lucky to live in a world where medical advancements have allowed me to manage my health. The transition of my health has been fairly smooth since I have always been conscious of my diet and devoted a lot of time to exercise. The reality is that I am living with something that scares me at times, especially during moments of extreme blood sugar highs and lows. Also, I tend to become a deep thinker and question my future of balancing the pursuit of a successful career path and my health. Interestingly enough, I have discovered a love for food/ cooking and have thought about potentially following this passion. I am about to enter my senior year at Emory University where I am studying neuroscience and considering medical school in the future. The path of med school has introduced a lot of stress into my life because of the competition and dedication that arises with it- I cannot get through a day without thinking about this and I feel that it has become too much of a distraction. Clearly I am conflicted because med school isn’t something you can just decide on last minute and I feel pressured to make a decision soon. Likewise, I understand that becoming a chef or working in the restaurant industry can be hectic but I am aware that a career in food is not only limited to this. I’ve explored the vast number of options that food & drink has to offer- becoming a cicerone/ sommelier, working in nutrition, food science, food production, food media, and so on. These are all fields that I would be dedicated to do but I don’t have any sort of plan in place, let alone a place to start assuming I want to head in this general direction. I apologize for the lengthy message but I wanted to address this to you because I would love to hear some insight from a person who is not only successful in a field that I have interest in but who can master it while living with diabetes. I know I have many decisions to make in the near future but I know your words will help guide me into a place that is the best fit for me. Please don’t hesitate to email me back; I hope to hear from you soon. You are an inspiration.
Hey Matt, my apologies for the delay in getting back to you. I try to check in here from time to time when I can. With that said, there’s no easy answers here. It sounds like you’re a very intelligent guy with a bright future ahead, you’re just not sure where you’re going or how you’ll get there. I don’t think that’s too uncommon anymore for soon-to-be college graduates. Maybe you try working at a restaurant in the kitchen during this year when you can? Try finding a restaurant you like and see if you can learn under an executive chef. Take in as much as you can. See how you like it and go from there. I would try starting there and see if that helps you answer anything. Best of luck to you, but based on what you’ve written, I have confidence in you that you’ll make the best decision for you and your future! -ST
Hi Sam, my 10 year old daughter just got diagnosed with type 1 diabetes. 3 months ago. What do you suggest for getting her to eat a more balanced diet? She hates all vegetables except for the occasional carrot.
Hi Joan, I’m afraid there’s no easy or “one size fits all” answer here. You may want to consult a doctor or nutritionist. I have a couple of suggestions. For example, I love recommending my lemon ricotta pancakes. I find kids like it a lot. Also you might try fruits too. Even though fruits have sugar, it’s natural sugar and it’s a lot healthier than many other things as long as you don’t overdue it. I have a shirataki noodle recipe that I love too that I think your daughter might like that is flavorful. I think a lot of the trick is to replace items that are historically unhealthy with similar items that are healthier. Lead your daughter to believe she’s eating foods everyone else does, even though you’ll know she’s eating a much healthier version of it. Those 2 recipes can be found in my book, The Sweet Life, available on amazon.com here: http://amzn.to/UhuESz. Hope this helps and good luck to you and your daughter! -ST
i am a 20 year old trainee chef with type 1 diabetes since the age of two. I love cooking and enjoy my job. However i find it hard to control my diabetes at work and am having severe hypos in the mornings. I work 11 hour shifts often without a break and snack and eat standing. I often have no time to do blood tests injections etc.. I am finding diabetic control impossible and people keep telling me to change my job but i love what i do. Any tips or encouraging thoughts would be much appreciated. Thanks
Hi Corey, that’s a tough spot to be in. I’m by no means a doctor, so you should consult one about this. With that said, you should try to keep doing what you love and find a happy balance. Your health is very important. Maybe speak with your supervisor and see if you can work in quick snacks when you can. Being a chef, I’ve been in your shoes before and it’s not always easy. Try to eat before work and right after too. Speak to your doctor and see what they suggest. I feel confident you can find a happy medium! -ST
Please, please, printed recipe for your Korean Short Ribs !!!!!! Thanx !
I just saw a video recipe from you for Korean Short Ribs. Please let me know how many servings that makes. It called for 2 lbs of ribs, but I’ve never made them before and don’t know how many people that will serve.
I watched your AOL video today demonstrating Korean Short Ribs. I really enjoyed watching and drooling. I am in my 70′s and diabetic as well. I pretty much stick to Atkins for Diabetics and do well on it. Anyway, I need measurements and amounts for the following ingredients: soy sauce, agave, chili paste, rice wine vinegar, sesame oil, onions, ginger and scallions. You gave the amounts of garlic, rice flour and water but nothing else. I could see that you had 7 short ribs so I would think this recipe would accommodate 6-7 short ribs depending on the size of your pot. Can you share the rest of the measurements/amounts for the ingredients?
Saw your mouth watering vedio on korean short ribs, but can`t find the recipe!
Could you please send, thanks.
Hi Herb, sorry for the delay in getting my Korean Short Ribs recipe to you, but I have it! Here you go: http://www.samtalbot.com/news/korean-short-ribs/
I just saw you on DLife (July 15th show) . I came in at the end of your demo with the Chinese noodles but can’t locate the recipe on your site or DLife’s. I can’t remember the name fo the noodels. Could you send me the recipe?
Thanks so much,
Hi Deany, sorry for my late reply, but I do have the recipe for you! It can be found here: http://www.projectfoodie.com/spotlights/cookbooks/the-sweet-life.html. Hope this helps! -ST
We love the recipes in the Sweet Life (diabetic husband, and cook, me). But, I am unclear about the portions for each recipe. As the data is by portion( naturally) it is particularly important.
Hi Julie, I completely understand and my apologies to you and your family that this wasn’t made easier for you. The answer is, the portion sizes are listed inside the plates next to each recipe. Hope this helps and thanks for checking out my book! -ST
I am attempting to get a cookbook to you from Andrea Reusing of Lantern Restaurant and the address we sent it to has been returned. I incorrectly mailed it to 799 “1″ Old MTK Hwy, Montauk, NY 11954. I apologize for the inconvenience but I would greatly appreciate a mailing address from you.
Hi Tammy, sorry for the delay, but the best address to send anything to me would be 1201 Broadway / Suite 300 / New York, NY / 10001 -ST
You had a recipe for pan roasted shrimp with wheat linguine for diabetics in Rite Aid’s Inner Strength magazine. My wife cut it out and now she can’t find it. Could you possibly send us a copy please?
Hi John, while I don’t have a physical copy of this to send your way, I can certainly send you the recipe. You can find it here: http://www.people.com/people/article/0,,20564471,00.html. I hope this helps you and your wife! -ST
Please kindly send me weigh&measurment chat,whic is used in cooking&baking for instances weight in cups,tbsps,tsps.ounces,ml.grams,weight in imprial and metric.
kindly send me a video demo how to weigh ingredients on weigh scale,Your this help will correct all my problems,and give me correct information,Chaats in writen i request and how to use measure in measuring jug and it’s video.along writen chat.
looking forward for your quick reply.
Thankins & Regards.
Hi Zeba, unfortunately, I don’t have any video or written information on measurements out there. Have you tried searching on youtube? There may be some great videos there! -ST
My wife just bought your book and it’s been great. The recipes are fantastic and really excellent for my blood sugars. I’m a type 1 diabetic (23 years now) and have been a swimmer since I was a kid. I’ve recently started open water swimming and paddelboarding and was wondering if you have any advice on how to keep glucose nearby when in the water. As a surfer I figured you’ve had to figure out how to keep sugar close by while not interfering with your surfing. When I was in a pool it was easy, just keep it on the deck, but in the ocean or a lake it’s a little trickier. Have you had luck with anything?
Hey Stu, I just grab a waterproof box I set on the paddle board and just go. Cellphone, juice, meter, insulin, syringes and 10 grand in cash all inside. Only kidding on the last part. -ST
The Sweet Life is Brilliant! My kids are eating Quinoa and loving it for the first time after multiple tries. And who would have thought that I could serve beets as a main meal to a 4 year old and get away with it! Fantastic. Thanks. Write more books now please!!! I’m burning through this one absurdly fast.
Hi Anushka, I’m thrilled to hear this! Really happy and keep up the great work. I will do my best to write another book asap. -ST
My 2 year old was just diagnosed with Type 1 diabetes. I am struggling to create new recipes for his old favorites. Pumpkin muffins and pancakes. I have made some oatmeal and ricotta flour that he loves. But my almond flour pumpkin muffins are still meally. Any tips on cooking with Almond Flour?
ta pancakes that he loves but my pumkin muffins that I have been making with Almond Flour are still really meally. Any tips on cooking with Almond flour?
Hi Rachel, try coconut flour or toast the flour in an iron skillet works well too. It’s what I do! -ST
Do you have any pumpkin seed recipes (for Halloween) that are suitable for a diabetic diet?
Hi Molly, it took me a little bit of time to put it together, but at your request, I have one for you!
Autumn Roasted Pumpkin Seeds
Pre-Heat oven to 325 F. Line a rimmed baking sheet with parchment paper.
Zest of 1 lemon
2 cups of pumpkin seeds (pepitas)
1 cup of halved almonds
1 tablespoon of olive oil
1 tablespoon of sea salt
1 tablespoon of apple butter
In a bowl, toss the ingredients together. Spread the mixture on the baking sheet and bake until seeds are a golden brown and toasted (approximately 15-20 minutes). Transfer to a bowl after so everyone can enjoy! Happy early Halloween! -ST
Can you advise me or tell me some recipes for diet but at the same time simple and doesn’t take lots of time with simple ingredients ?? Thank You by the way you’re a great chef and I’m a fan from Jordan
Hi Saif, thanks for writing in! Without clogging up this post, I have many recipes in my new book, The Sweet Life, that are simple. Some are more simple than others, but many don’t take much time at all! If you’re inclined, you can buy it on Amazon located here: http://amzn.to/UhuESz
Sam, I too am a type I diabetic and have enjoyed your book. I would love to purchase an autographed copy. Is this available? Darlene
Thanks Darlene! I think we can figure something out on that front. Please email firstname.lastname@example.org !
Hey Sam! I just read that you are a type one diabetic. I am too. I was also diagnosed at age 12 and just recently took the jump and am now on the pump. It has helped me a great deal! I have been very lucky over the years (I am 38) and have had no complications. The only issue I have is keeping with a good diet. I recently decided to try a Gluten Free diet as my Endo thought that I may have some issues with wheat. That has proven to be a major challenge. I am a busy guy in DC and I don’t always have time to cook at home and eating out a lot doesn’t help with weight or control. Anyways, I was wondering if you ever have any tips or recipes for us diabetics? Ever think about becoming a Mentor?? I need one! Keep up the great work! Hope to hear from you soon.
Hi Rob, thanks for writing in on my website. Received your separate email as well. Seeing as how I’m not a doctor or nutritionist, it’s hard to advise you! But with that said, one of the best things I can recommend is my book, the Sweet Life: Diabetes Without Boundaries. . I’m not really well versed in gluten vs. gluten free, so my advice would be to talk further with your doctor or nutritionist. But as I mentioned, my book has plenty of healthy recipes, some of which are easy to make. Hope this helps! -ST
My wife has type 2 diabetes. She is taking medication for it, no insulin. One problem for her is she is always hungry and has cravings. What would you suggest to make meals more substantial that she is not always so hungry and provide enough protein.
Hey Marcus, sorry to hear about your wife. Not to make a shameless plug, but I would advise you check out my book, The Sweet Life. There are plenty of recipes that are healthy and won’t leave her hungry! You can check out my book here: . Hope this helps! -ST
My name is Susy Reiner and I recently started working with Animas/Lifescan (Johnson & Johnson) as a clinical nurse manager for the state of Oregon. I have a passion for teaching people how to eat “real food” and how to be mindful of diabetes self-care.
We are planning an event in Portland, Oregon on January 31st. Joe Soloweijczyk will be in town and I would love to plan an event for families who live with type 1 diabetes. If you don’t know Joe, I included a link below. He also lives with type 1 and is a great resource for parents helping find the balance of living well with diabetes.
I know you are a very busy person. I just learned about you and think you are wonderful inspiration for all the families trying to live well with type 1.
Thank you for your time,
Hi Susy, thanks for writing in! please send the request to email@example.com and we’ll see what we can do! -ST
Hey Sam!! Do you have a good sugar free pumpkin cookie or spice cookie recipe??
I didn’t, but I do now! I solicited the help of my friend Clea Shannon and put it up on my website just for you Maria ! -ST
Heard yu on MS radio. Tell me about lemo grass. Marinades and uses I grew a good crop this year
Hi Jan, thanks for writing in. What exactly were you looking for? I do have a recipe in my new book, The Sweet Life, Diabetes without Boundaries. -ST
My parents have both been recently diagnosed with diabetes, and I’m getting together ingredients for a family Thanksgiving dinner. I don’t want them to feel left out, but my sister and my husband both really want me to make pumpkin cheesecake again this year. The recipe is as follows:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Do you know what I can do to make this a dessert everyone can enjoy? I have tried Splenda and Equal and neither is cutting it in the test market (my coworkers). It usually bakes at 350 degrees, which may or may not make a difference? I’d really appreciate your help. I gave my dad your book for Father’s Day, and they really enjoy your recipes.
Hi Katherine !
I’m happy to try to help. I would take out the sugar and try Stevia or play around with maple syrup or honey as well. Also, I’m a bigger fan of almond flour then graham, so you may try that too. Happy Thanksgiving to you and your family and I hope this works out for you! -ST
is it possibe to get the salad from surf lodge made with popcorn thank uuuu
Absolutely Chuck !
Check it out here: http://www.kitchenmonki.com/recipe/Crab_Ceviche_With_Blueberries_And_Popcorn_By_Chef_Sam_Talbot
Hi Sam! I was wondering if you ever considered visiting buffalo, ny? We have great food and great people
Hi Jessica, I was in Amherst earlier this month! You have a wonderful town and people. I’m sorry I missed you! I hope to be back sometime in the future. -ST
I taught at a middle school in New England until last year. I taught Family and Consumer Sciences, and thus, taught introductory cooking to my students. I was told I could not teach cooking and test my blood, because I would be contaminating the food and kitchens. As a result, I had to leave my job, as the school said to test my blood, and use my OmniPod Pump, was putting students at risk. I have a bad case of Diabetes 2, that was unresponsive to pills and could not forego testing for my health’s sake. Has anyone ever questioned your need to test frequently, while doing the job you love. I am now unemployed.
That’s an outrage. Have you considered calling the local news and every affiliate in town? I’m working on an entire school system project and that’s just horrible. It’s fear and ignorance. Yes you have to check your sugars, but you should be able to take 3 minutes to use the restroom, prick your finger, wash your hands, alcohol swab the entry point and carry on like I do everyday of my life. What DO THEY Expect? NOT TO HAVE any diabetic teachers, volunteers, community leaders, school aids, bus drivers, nurses all to be free of diabetes if working with children and food?!!? Absolutely not.
I’m 53, living in a small apt with limited space and a not so good refridegerator. I am pre diabetic, working on my weight issue of 35-40lb. needed loss. Not much of a cooker, and intimidated by seasonings. Okay, I don’t know how to really cook. Would like to know how to cook fast and simple. The only fish I eat is canned water based tuna. I like tuna steaks but don’t know what, how or for how long to cook and have tried cooking salmon, not a success. Mushy inside and strong fish taste. Gag me!! I don’t have an issue to buying another cook book only because now I am potentially serious health issues. Can you help me. I am a retired disabled veteran who has had several neck, low back and both knees operated on. Luckily I still have my own parts, just not working so well. My genetics alone are my precursors. Where do I start? I have spices, most are old and dried up. I know very little about which spices are good for cooking. Am I to old to be taught? I am just an ole doll. If nothing else, thanks for reading my very lengthy question. Have a great day. C’ya.
Well hello Barbara! I would recommend my book to you. I think it will really help you and make things easier. I would start with the book and if you have follow-up questions from there, you can reach out. How does that sound? You can purchase my book here. Good luck to you and I hope this helps! -ST
Sam, I would like to ask you if you can send me an example of a normal day on food intake for you. Also what you eat as last meal and hour. Thanks for your help you do an amazing job. Greetings from Chile.
Hi Christian, thanks for writing in. I talk about this actually in my new book, The Sweet Life – Diabetes Without Boundaries. Have you checked it out? It’s for sale at Amazon.com .
I was just wondering if you had any great recipes for foods you can cook in bulk that are great to store in your fridge. I love cooking but I find that with my busy schedule I can only really cook on weekends. Weekdays I have to adhere to my 4-6 meal a day program; trying to get cut.
do you have your own slow-carb high protein recipe?
Hey Caleb, definitely. My Korean Short Ribs might be a good option (recipe is available here: http://www.samtalbot.com/news/korean-short-ribs/
There are plenty of recipes as well that could potentially fall into this category. It all depends on how many servings you want. You can always change the ingredient counts based upon this. I have lots of other recipes not featured on my website in my cookbook, available on Amazon.com here:
Love your cookbook! Question if there is a typo in your recipe for Almond and Acai Steel Cut Oatmeal. Could the 2 tablespoons of acai be incorrect. It turned the oatmeal into a blue mush.
Hey Marcus, thanks for writing in. What your saying could be possible. It also depends on how ground or the brand etc. Cut the 2 tablespoons into a third and try that and see if it works. -ST
I am coming to NYC in couple of weeks and I also have type1 diabetes and love to eat your restaurant, so can you let me know where to work and I love to drop in and say hello. thanks.
Hi Siva, I’m not sure if you’ve made it to NYC yet or not, but I don’t currently have any restaurants open at the moment. Thanks for asking though, it means a lot ! -ST
Hi Sam, I have a copy of your book and it’s an enjoyable and inspiring read. In your book you mention using a pumo and injections, I was just wondering how you find being on a pump? My son has recently switched to using a pump after 4 years of using pens and is not adjusting too well. He doesn’t like being attached to it all the time. How do you cope with this? And which do you use most of the time?
Hi Ida, currently, I’m using a pump and believe the benefits to outweigh the annoyance of having it constantly attached to me. Omnipod is a great choice in pumps that’s small and wireless. Hope this helps you and your son ! -ST
Hello Sam; thank you for having such great, inventive recipes. Last week I watched a recipe video and you used a noodle instead of wheat spag. and it had an unusual name. You also said in the video it was so good, you could eat it 3 times a day. Please pass along that name and I can get rid of the wheat! Thank you so much.
Hi Marilyn, I believe you may be referring to Shirataki noodles. They’re low in carbs and they are spectacular ! You can find them at an Asian Market and many health food stores. Hope this helps! -ST
Yes i WANT TO MAKE kALE cHIPS WHAT IS NORI
Hi Pat, it’s Japanese seaweed. You should be able to find it at Asian Markets or most health food stores. Hope this helps! -ST
My daughter is a chef and she has type 1 diabetes. She has had it for 7 years now and has been a chef for about 2 years. She works at Traif in Brooklyn, NY. She is considering switching from syringes to a pump or pod system. Her doctor was wondering how to set up the system to deal with the constant tasting that happens during her work hours. How do you handle your diabetes in a high energy/pressure food service? Do you use a pump or pod?
Hi Renee, I use an omnipod and during the high stress hours I set my basal at a higher rate to compensate for the continuous tastings and water consumption is also key. I hope this helps you and your daughter !
I am a vegetarian non cooking mom of a 14 year old boy who was diagnosed 8/27/12. I am excited to buy your cookbook. He is begging me for belgian waffles and macaroni and cheese. Did I mention I don’t cook.. thanks
Hi Tracie, I hope you and your son like the cookbook! The book has recipes with lots of flavor that don’t feel like you’re eating healthy, even if you are. -ST
Hi Brandi, can you please send this information to firstname.lastname@example.org ? many thanks. -ST
Hey Sam, I have been a fan since Bravo Top Chef and learned you looked this good and had Diabeties I knew it was time for me to keep up and get it together. I also have Type 2 I been looking around for a comfortable way of eating without feeling like I had to be eating paper like taste. I am on a budget and been trying to get me this book so I can start cooking me some good fod to stay healthy. I just joined your newsletter and I was wondering, Why are you not on Pintrest…IJS
Hi Janet, thanks for writing in. I do hope you can check out my book The Sweet Life sometime soon. It’s full of flavorful recipes. You make a great point about Pinterest. I’ve been thinking about making that plunge, but just have not made it yet. Maybe I should though. Thanks for bringing it to my attention. -ST
How do you make the pickled shallots that you use in your fish tacos?
Hi Denise, sorry it’s taken me a couple weeks to get back to you. As for the pickled shallots…
2 shallots thinly sliced
2 tablespoons Vinegar
3/4 cup of water
sugar or stevia to taste
That should do it! Hope this helps with the fish tacos.
Are you in Antigua by any chance?
We live in Boston, but in Antigua now. Go every year, near English Harbour.
Hi Alan, sadly I am not in Antigua. I am currently in the very cold New York City at the moment. I wish I was in Antigua right now! -ST
Could you please send me the ingredients of what is needed to make the drink that you served on CBS this morning.
Hi Denise, thanks so much for writing in. You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/. Hope you like it !
What were the ingredients that you put in the vodka cocktail? I saw you on CBS this morning your recipes were right on I enjoyed it a lot. I thought your cocktail was a good idea to keep blood sugars down.
Hi Karen, thanks so much for writing in. You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/. Hope you like it !
Morning! Could you please relay the recipe of the vodka cocktail that you talked about on CBS This Morning today. It had a cinnamon stick in it but I did not catch the rest of it. Thanks.
Keep up the good work!
Kind regards, Kate
Hi Kate, thanks so much for writing in. You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/. Hope you like it !
I just saw you on CBS This Morning. What is the recipe for the vodka drink on ice? Thanks.
Hi Sue, thanks so much for writing in. You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/. Hope you like it ! -ST
I saw you Saturday, 3/23, on CBS This Morning. I am wanting to know how to make the Vodka cocktail you were talking about with the cinnamon stick.
Hi Sue, thanks so much for writing in. You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/. Hope you like it !
i would like to have the recipe for the cocktail that you featured on cbs news saturday morning on march 23 2013. i know it was vodka and a cinnamon stick but i don’t remember what else was in it. thank you
Hi Dianne, thanks so much for writing in. You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/
What was the vodka drink you mentioned on CBS this Morning today. I am interested in the ingredients/recipe. Thank you.
Hi Carole, thanks so much for writing in. You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/
I am a diabetic with celiac disease and make many very tasty gf foods dessert to fried chicken as well as coq au vin etc and have the chance to be on a reality food show but even if im not chosen (in last steps now) id like to do a cookbook but publishers wont even consider it due to the fact im an unknown any help would be greatly appreciated.thank you and God bless
Hi there, I would advise you to just keep following your passion. People along the way will say no and turn you away, but if you believe in what you’re doing and have a talent for it, you will succeed. There is always the option of writing the book and self-publishing via Amazon too. Good luck to you ! -ST
What were the ingredients in the vodka drink that was on the CBS Saturday morning show,
Hi James, you can find the full recipe and ingredients here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/
Please provide me the drink recipe that I saw on CBS Saturday morning (March 23, 2013) and any other drink recipes you may have for diabetic.
Hi Manny, no problem! You can find the recipe here: http://www.samtalbot.com/written-recipes/vodka-with-acai-and-cinnamon/
I brought my 3 of my 5 kids to see you when you came to Oahu for the JDRF (my 6 year old son Zacchaeus was the one who said he hated zucchini… then fell asleep during your demo… then happily ate your ceviche with zucchini:)
I bought your book and was wondering about the serving sizes. Specifically your clam chowder. I am trying to track meals using MyFitnessPal.com and figured that if your serving size was 1 cup… I might be in trouble on the sodium.
We appreciate all that you do and look forward to future culinary contributions and inspiration for everyone. So far 3 of the sons say they want to be chefs… and they might be serious since they have been saying it for like 4 years and love watching all the shows.
Hi Jason, it was wonderful meeting you and your kids. I totally remember Zacchaeus. Hope he is doing great. The serving sizes for all recipes are listed in the plate near the top of the listed recipe. My apologies if that wasn’t intuitive. I’ve received a few other questions about it, so it’s certainly not just you ! Does that help? Your sons sound so awesome. I hope they do go on to be chefs so I can try their recipes some day. -ST
I was diagnosed with Type 1 (IDDM) diabetes in my second year of law school, three weeks before finals. No matter, I pride myself on finishing in 3 years (even when they didn’t give me any accommodation and I failed a class because I could not see for the 2 weeks of exam preparation). I made it through, not wining, tough and grateful.
You inspired me when you were on Top Chef, very much. I know that you made your diabetes public and you were and are a wonderful advocate for the disease, I really appreciated that. However, my inspiration comes from that and another place.
When I was let go from a law firm that would not allow me time get insulin pump training, I worked 2 jobs as a legal consultant and in a restaurant at night. The physical demands were incredible and I always had 2 rolls of lifesavers in my pocket and eventual had to quit the restaurant because I had too many episodes of hyperinsulinemia during the “dinner rush”. You are an inspiration to me (and others) because you are a chef who is diabetic, “healthy” and manages the physical challenges of the job. I would be jealous, but that makes no sense.
I have been active with JDRF since I was diagnosed and I have an idea for a project that I would like to share with you and maybe you would like to contribute?
I was effected by Storm Sandy and without power, heat, home for 5 days or so. I also worked in the NYC Financials and was laid off. In the combination of this, I had a very empathetic inspiration about diabetic diets. I would like to partner with you.
Please let me know if you have any interest in discussing these ideas. I can be contacted at email@example.com or via telephone at 201.923.1631. Contact me at your first convenience.
Thank you again for your inspiration to me and to others and for your great work. I look forward to hearing from you.
My best regards,
D. Lysette Fink, Esq.
Wow, what a story and background, Lysette! I was truly moved reading your story. Why don’t you send me an email with your idea(s) at firstname.lastname@example.org ? That would probably be best ! I’m most certainly looking forward to and thanks for sharing your story with me. Amazing stuff right there. Keep up the good work. -ST
My daughter is 24 and a chef. She had been a type 1 diabetic for 7 years and a chef for 2. She is having trouble keeping her numbers down in the kitchen. Do you have any suggestions? Do you use syringes, a pump or pod? My daughter is using syringes now humalog and lantis. She is considering the pod. Her endocrinologist is unsure of how to help her get her numbers down and keep them down and adjust her insulin during service and if the pod is the answer. Thanks
Hi Renee, thanks for writing in. I need to say upfront that I am not a doctor and so anything I say should not be taken as medical advice and you should always check with your doctor. With that said, I use a pump. Everyone is different so there is no bonafide solution. Is she keeping her carb/and sugar intake low? Is she able to exercise at all? Finding snacks that fit that criteria and getting regular exercise is the best advice I can give. And don’t give up! Your daughter sounds awesome and please tell her hello for me. I hope this helps ! -ST