Recipes taken from our site and prepared are done so "at your own risk". is not responsible for any damage, medically or otherwise, resulting in the preparation of food using the instructions or recipes provided on this website. Readers and visitors must take care to check the instructions provided and determine their value and any possible medical condition that may arise from the consumption of the ingredients listed in this site's pages. Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. When in doubt, please consult your doctor or nutritionist before preparing any of the recipes featured on

Scallops, Eggs, and Pan Toasted Mushrooms



12 large sea scallops- they’re also called U-10’s
2 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1 tablespoon of Zattar seasoning
Salt and Pepper


Remember this tip for the Scallops-when cooking them think like an OREO cookie- a nice crust on the outside and creamy in the middle. Season Scallops with Salt and Pepper. Heat your pan on the stove until almost smoking hot. Turn down a touch and add Olive Oil. Place Scallops in pan and cook -really try to get a nice even sear you’ll be so stoked if you bite into that soft crunch when your done. When Scallop starts turning golden brown add the butter and swirl for a second let it get foamy. Flip the scallop and cook on other side. Remove from pan when both side are golden brown. Stare at your scallops and smile

Preheat grill to medium to high heat, once scallops have marinated take out and season with salt and pepper and grill on each side for about two minutes



Serves 6
10 organic eggs
1/3-cup milk
1-tablespoon olive oil
1-cup broccoli leave ribbons
Zest and juice of one lemon


To cook the eggs: In a mixing bowl whisk together the eggs, milk, olive oil together until incorporated.
In a large non-stick skillet, heat the olive oil over low heat. Once the oil is heated add the egg mixture and turn to low heat, folding the eggs over and over again with a rubber spatula. In the final minute of cooking, fold in the broccoli leaves. It’s like the Beastie Boys said, “it’s slow and low, that’s the tempo.”

Pan Roasted Mushrooms


4 to 6 tablespoons extra-virgin olive oil
2 pounds mixed organic, farmer’s market mushrooms
Kosher salt and freshly ground black pepper
1 or 2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tablespoons unsalted butter
1 cup kale ribbons


Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shines. Add just enough mushrooms to loosely cover the bottom of the skillet (you should have space between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, and then gently rotate the mushrooms as they brown.

Add a portion of the chopped shallot, kale ribbons and garlic, a touch of butter, Continue cooking the mushrooms until they are tender, about 2 minutes more, then transfer them to a paper towel. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches.

Just before serving, add a bit more butter or oil to the skillet and warm the mushrooms over medium heat. Season with salt and pepper and serve. Finish with zest of one lemon and smoked sea salt.


5 lbs of organic, farmer’s market peanut and fingerling variety potatoes
1 1/2 tablespoon sea salt
1/2 cup olive oil
1/4 cup shiso leaves ribbons
1/2 cup basil ribbons


Cut the potatoes in half. Cooking in batches. Heat a small amount of the oil to layer the bottom of a 10-inch sauté pan. Arrange a layer of potatoes into the man on medium-high heat. Roast potatoes moving as needed to avoid sticking. Once the potatoes become fork tender and are golden brown, about 4 minutes. Cook for an additional 30 seconds with a pinch of the basil and shiso. Set aside on a paper towel. Finish remaining batches and before serving heat in a small amount of olive oil.

Manila Clams with Spicy Broth, Grilled Baguette, Seaweed Mayo and Red Quinoa



For the Manila Clams:

3 tablespoons olive oil
4 clove garlic, peeled and minced
1 shallot peeled and brunoised
1 2″ piece fresh ginger, peeled and grated on the large
holes of a box grater or finely chopped
2 stalks of lemongrass
2 stalks of celery, brunoised
2 1/2 lbs. manila or littleneck clams, scrubbed
1 cup dry white wine
1 1/2 cup of chicken stock
2 tablespoons Sambal
2 lemons, juiced
6 kafir lime leaves or feel free to use curry leaves or omit all together
16 leaves of Thai basil or green basil, chiffonade
1/2 cup Italian parsley leaves, chiffonade
sea salt
fresh ground black pepper

In a large sauce pot or skillet heat the 3 tablespoons oil on medium high heat. Add the ginger, garlic, celery, shallot, lemongrass, shallot and sauté for at least 2 minutes. Then 1 cup dry white wine and cook until reduced by half. Then add 3/4 cup chicken stock and cook for additional 2 minutes on medium high heat. Then add the clams and sambal. Cover, and then shake your skillet or pot over the heat several times, for about 2 minutes once shells are opened. Once the shells have opened add the lemon juice, lime leaves, thai basil, Italian parsley.

For the Baguette:

Baguette is sliced, drizzled with olive oil, grilled until golden and served with the mayo spread on top.

For the Mayo:

1 large egg yolk
1 tsp. finely grated lemon zest
2 tsp. fresh lemon juice
1 cup grape seed or vegetable oil
2 tablespoons of store bought mayo
Kosher salt
1 1/2 tablespoon of seaweed puree (any Asian grocer will have a pre made seaweed salad you can puree)

Whisk egg yolk and lime zest and juice in a medium bowl. Whisking constantly, slowly add oil, drop by drop at first, and whisk until ingredients are thickened and smooth; add the store bought mayo, and seaweed puree and whisk in to the mixture. Season with salt.

You can serve the clams atop a serving of Red Quinoa

For the Steamed Quinoa

1 cup quinoa
2 cups of chicken stock
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon Chinese five spice


In a medium saucepan, combine the quinoa with coriander, garlic powder, ginger powder, cayenne pepper, smoked paprika, Chinese five spice, and the chicken stock and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 14 to 16 minutes. Uncover, fluff with a fork, drizzle a little olive oil on top and let cool slightly.

Hot Maca Drink

1 teaspoon maca powder
1 tablespoon coconut sugar
Pinch cinnamon
1/2 cup apple cider
1 cup steamed almond milk

In a saucepan, whisk maca powder, cinnamon and coconut sugar into hot apple cider. Then pour into a mug and top with steamed almond milk.

Sautéed Squash with Olive Oil, Toasted Pumpkin Seeds, and Pecorino


2 tablespoons olive oil
2 garlic cloves, smashed and finely chopped
1 shallot, finely chopped
1/2 cup raw pumpkin seeds (pepitas)
2 large yellow squash, cut into 1/3 inch thick half moons
1/4 cup thinly sliced flat-leaf parsley
2 tablespoons finely chopped fresh chives
Salt and freshly ground black pepper
2 tablespoons finely grated pecorino cheese


In a medium skillet, heat the oil over medium-high heat. Add the garlic, shallot, and pumpkin seeds and cook until the pumpkin seeds are toasted and the garlic and onions are translucent, 2 t0 3 minutes. Add the squash and cook, stirring frequently, until the squash is golden brown and fork tender, 4 to 6 minutes.

Toss in the parsely and chives and season well with salt and pepper. Top each serving with a sprinkle of pecorino cheese.

Chicken Noodle Soup with Collards and Soul


2 tablespoons olive oil
1 tablespoon unsalted butter
6 celery ribs, diced
2 turnips, peeled and diced
2 carrots, diced
1 medium onion, diced
4 garlic cloves, finely chopped
1/4 cup finely chopped fresh ginger
2 teaspoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 large bunch collard greens, stems and ribs removed, cut into 1/2 inch wide ribbons
2 1/2 quarts low-sodium chicken broth
1 tablespoon white wine vinegar
4 dashes hot sauce
2 large boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 cup whole wheat pasta bow ties
1/2 cup loosely packed hand-town flat-leaf parsley
Salt and freshly ground black pepper


In a large soup pot, heat the oil and butter over medium heat. Throw in the celery, turnips, carrots, onion, garlic, ginger, Old Bay seasoning, paprika, and cumin and cook, stirring constantly, until the onion is translucent and the vegetables have softened, about 3 minutes.

Add the bay leaves and collards and cook for 2 minutes. Stir in the broth, vinegar, hot sauce and chicken. Cover the pot and bring to a boil. Reduce to a simmer and cook fro 50 minutes.

Add the pasta and cook until the pasta is tender, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.

Turkey Paillards with Cranberry Piccata Sauce



Cranberry Piccata Sauce

1 medium fennel bulb (about 3/4 pound), stalks discarded, cored, and thinly sliced
3 tablespoons olive oil
1 small yellow onion, diced
1/2 bunch celery, thinly sliced
1 1/2 teaspoons fennel seeds
1/2 cup dry white wine
1 cup fresh cranberries
1/4 cup hand-torn flat-leaf parsley
1 tablespoon drained capers
1 to 2 tablespoons stevia extract
1 1/2 teaspoons freshly ground pink peppercorns
2 tablespoons unsalted butter

Turkey Paillards:

1/2 cup whole milk
2 cage-free organic eggs
1/2 cup panko breadcrumbs
1/2 cup almond flour
1/4 cup grated Parmesan cheese
4 thick slices (6 ounces each) fully cooked turkey breast
2 tablespoons canola oil


To make the sauce: Preheat the oven to 450 degrees F. Spread the fennel on a baking sheet, drizzle with 1 tablespoon of the olive oil, and bake until browned on the edges, about 6 minutes. Set aside to cool to room temperature.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions, celery, and fennel seeds and cook until the onions and celery are translucent, about 2 minutes. Add the white wine, cook for 2 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan to deglaze it. Add the toasted fennel, cranberries, parsley, capers, sweetener, pink pepper, and butter and cook for 2 to 3 minutes to heat through. Remove the pan from the heat.

To cook the paillards: In a shallow bowl, whisk together the milk and eggs to make egg wash. In another shallow bowl, combine the panko, flour, and Parmesan. Dip each piece of turkey in the egg wash, coating both sides, then dip into the breading mixture. Shake off any excess breading.

In a large skillet, heat the canola oil over medium-high heat. Add the turkey and paillard topped with 1/4 cup of the cranberry piccata sauce. You will have leftovers for another meal.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Yogurt with Pear and Coconut



Juice of 1 lemon
1/3 cup unsweetened shredded coconut
2 tablespoons graham cracker crumbs
1/2 cup Grape Nuts or granola cereal
1 tablespoon granulated stevia extract, or to taste
1 teaspoon ground cinnamon
2 ripe Bosc pears, slightly firm to touch
3 cups 2% plain Greek Yogurt


In a medium bowl, combine the lemon juice, coconut, graham cracker crumbs, cereal, sweetener, and cinnamon.

Peel, core, and finely chop the pears. Spoon the yogurt into 4 bowls and top with the fruit and coconut mixture or sprinkle directly onto each individual container of yogurt.

Note: This recipe can do double-duty as dessert if you serve it up parfait style. Spoon 1/8 of the pears into the bottom of each of 4 bowls or parfait glasses. Add 1/8 of the cereal mixture, then 1/2 cup of yogurt. Repeat with the remaining pears, cereal mixture, and yogurt.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Pulled Blackened Chicken with Toasted Couscous



Blackened Chicken:

1 3-pound free-range organic chicken
4 garlic cloves, finely chopped
1/4 cup blackening seasoning
2 tablespoons olive oil
1 lemon, halved
1/2 bunch fresh thyme
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

Toasted Couscous:

1 1/2 cups almond milk
1/2 cup reduced sodium chicken broth
3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, finely chopped
1/2 cup pine nuts
1 teaspoon turmeric
1 cup Israeli couscous
2 scallions, thinly sliced
Salt and freshly ground black pepper
Juice of 2 lemons


To roast the chicken: Preheat the oven to 350 degrees. Remove the chicken giblets. Rinse the chicken and pat it dry. In a small bowl, toss together the garlic, blackening seasoning, oil, lemon halves, thyme sprigs, salt, and pepper. Remove the lemon and thyme from the seasoning mixture and stick them into the cavity of the chicken. Rub the seasoning mixture all over the chicken and transfer the bird to a roasting pan.

Roast the chicken until a thermometer inserted in the thickest part of the thigh registers 180 degrees F, 45 to 50 minutes. Remove the chicken from the oven, take the lemon halves out of the cavity, and squeeze them over the chicken. Let the chicken cool for 10 minutes then pull the meat off in chunks.

Meanwhile, to make the couscous: In a medium saucepan, combine the almond milk and broth and bring to a rolling simmer over medium-high heat; keep on a back burner.

In another medium saucepan, heat the oil over the medium-high heat. Add the onion, garlic, pine nuts, cinnamon, and turmeric. Cook until the spices bloom and the aromatics take over the room, about 2 minute. Add the couscous to a large bowl and pur in the hot milk-broth mixture. Add the scallions. Cover the bowl tightly with plastic wrap and steam for at least 20 minutes.

Season the couscous liberally with salt and pepper, then sprinkle with the lemon juice. Stir in the pulled chicken shred to combine and serve warm.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Mac & Cheese



1/2 cup gluten-free corn flakes cereal, lightly crumbled
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 tablespoons Chickpea Flour
2 1/2 cups unsweetened hemp, oat, almond or whole milk, warmed
3 1/2 cups shredded Gruyere cheese, cheddar or yogurt probiotic cheese (about 12 ounces)
1 teaspoon Dijon mustard
Kosher salt and ground black pepper
1 pound gluten-free pasta (artichoke and Quinoa based pastas are all good option), cooked according to package instructions and drain.


Preheat oven to 350°F. Toss the cereal in a bowl and set aside.

In a large saucepan or pot, heat the oil and butter over medium. Stir in chickpea flour and cook, stirring, for 2 minutes. Slowly whisk in milk and cook, whisking constantly, turn to low and add the cheese. Cool for another 5 to 10 mins or until thickened. Remove from heat and stir in mustard. Use hand blender or blender to blend until smooth; season with salt and pepper. Add pasta and stir to coat. Serve macaroni garnished with cereal mixture.

Vodka with Acai and Cinnamon

Featured on CBS This Morning!


1 1/2 ounces Vodka
3/4 ounces Veev
2 ounces Club soda
1/2 fresh lemon juice
1 stick Cinnamon Bark/Stick
1 lemon wedge for garnish


Pour over Ice and stir with Cinnamon Bark/Stick. Garnish with Lemon wedge. Enjoy!