One of my listeners asked me how I maintain such a positive mindset while living with diabetes. In this episode, I’m answering that very question!
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This Week’s Deliciously Diabetic Recipe
The ingredients may sound a little crazy but trust me – this is a unique and wonderful dish for entertaining or “just because.” Enjoy!
- 2 chicken breasts
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- ½ cup sopressata (or salami)
- 1 lemon peeled, seeded and chopped
Cut chicken breasts in half, crosswise, and sprinkle with a little salt and pepper.
Place flour on a plate or surface and dredge both sides of the chicken in it. Set chicken aside.
Whisk together 1 tbsp tomato paste and ⅓ cup water in a small bowl. Peel lemon, remove the seeds and chop into small pieces. Set aside.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned on both sides. Transfer to a plate.
In skillet, add 1/2 cup diced sopressata (an Italian Pork Sausage) or salami. Cook, until browned. Then, stir in the tomato paste mixture and the chopped lemon.
Return the chicken to the pan, cover and cook, turning once, until the sauce has thickened, 5-7 minutes.
This recipe pairs is perfect over pasta with some some sautéed rapini.
Big thanks to everyone who has sent me private messages after listening to Episode 008: Diabetes & Surgery to see how Rob is doing. Well, Rob has returned to work, he’s doing extremely well and for the first time in 12 years, he’s breathing normally! Yeah!
ALSO thanks so much for the sincere well-wishes you’ve all given me as I head back to school. It’s pretty intense (this term I’m working on chemistry and statistics!) so don’t be alarmed I go a bit off-schedule with this podcast as I adjust to being a student; I have the new joy of lots of homework and I don’t want to jeopardize the quality of this production.