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Managing my diabetes is a huge commitment for me and my loved ones. It requires time, effort, and forethought for daily activities that many people don’t give a second thought. Diabetes can be managed, though, and there are many options for those like me who have no intention of letting the disease run their life.

Checking my sugar and monitoring highs and lows are always on my mind, but I still want to enjoy myself! Over the years I’ve learned how to keep my glucose levels stable while still finding joy in something as simple as a delicious, home-cooked meal.

It has been so important to learn how to care for my body while maintaining a quality of life that doesn’t leave me feeling deprived. It took a while to find what worked, so I’m grateful to be able share some of my favorites with others who are struggling to find this balance. For me, partnering with a nutritionist was a huge help. I found a wonderful dietician, Cynthia Sass, here in NYC who worked closely with me to develop healthy habits and a dietary plan that is great for managing the disease. Cynthia is also a dietician for the New York Yankees, which makes me feel super special for having worked with her too!

Here are a few of my favorite recipes from Cynthia’s book, Slim Down Now:


Simple Chicken Cacciatore

Simple Chicken Cacciatore

This easy, mouth-watering dish is one that I just keep coming back to! It has a great balance of protein, healthy fats, and lots of vegetables to keep my blood sugar level. It’s especially good at night, when blood sugar can often rise as the body begins to break down food and finding the right strategies to stay even are crucial for a good night’s sleep. Chicken Cacciatore is a go-to favorite of mine for lunch or dinner, and it still tastes great the next day, even cold as leftovers!


¼ cup minced yellow onion
1 tablespoon extra virgin olive oil
¼ cup organic low-sodium vegetable broth
¾ cup grape tomatoes (about 16), sliced in half
¼ cup minced green bell pepper
1 teaspoon minced garlic
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon black pepper
2 teaspoons fresh squeezed lemon juice
3 ounces cooked boneless, skinless chicken breast, shredded
1/2 cup cooked lentils

Cooking Instructions:
In a medium pan over low heat, sauté onion in olive oil and broth until translucent. Add tomatoes, bell pepper, garlic, Italian herbs, black pepper, and lemon, and sauté until tomatoes are tender. Add chicken to reheat through. Create a bed of lentils on the plate and cover with chicken and vegetable mixture.


Garlicky Shrimp Scampi

Garlicky Shrimp Scampi


This Scampi looks and tastes like a fancy meal out, but it’s ready so quickly that it’s easy to whip up after a late night working. And of course, it’s a great one for keeping blood sugar levels under control.



½ cup each minced yellow onion
1 tablespoon extra virgin olive oil
½ cup organic low sodium vegetable broth, divided
1 cup fresh whole snow peas
½ cup each minced red bell pepper
1 teaspoon minced garlic
½ tablespoon fresh squeezed lemon juice
1/8 teaspoon fresh grated lemon peel
1 teaspoon fresh chopped fresh flat leaf parsley or ½ teaspoon dried
1/8 teaspoon black pepper
3 ounces cooked shrimp (boiled or grilled)
1 cup cooked spaghetti squash

Cooking Instructions:
In a medium pan over low heat, sauté onions in olive oil and 2 tablespoons broth until translucent. Add snow peas, bell pepper, remaining broth, garlic, lemon juice, lemon peel, parsley, and black pepper and sauté four to five more minutes. Add cooked shrimp to heat through. Serve over spaghetti squash. This Scampi looks and tastes like a fancy meal out, but it’s ready so quickly that it’s easy to whip up after a late night working. And of course, it’s a great one for keeping blood sugar levels under control.


Black Bean Lava Cake

Black Bean Lava Cake

My wife made this lava cake from The Healthy Maven for my birthday, and it was a huge hit with both of us! It can be especially tricky to find sugar-free desserts for the holidays that don’t exclude those of us who have to watch our blood sugar or disappoint the sweet-tooths in the family. This gooey, chocolate-y cake feels absolutely decadent and truly does taste like the real thing — just ask my wife! While it shouldn’t be a regular event, this was a great way for me to treat myself without being knocked out on the couch the next day with roller-coaster sugar levels.

I even heated it up in the microwave the night after with Enlightened ice cream on top (I’ve tried every brand, and this is by far the best sugar-free, low carb ice cream out there). Delicious!

1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp warm water)
1 15-oz. can of black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
1/3 cup maple syrup
1/4 cup unsweetened applesauce
1 tsp apple cider vinegar
1/2 tsp sea salt (divided)
1/2 cup unsweetened cocoa powder
1/4 cup almond meal
1 tsp baking powder
4 pieces of chocolate, for center.


Baking Instructions:
Preheat oven to 350 degrees F. Make flax egg and set aside. In food processor combine black beans, maple syrup, applesauce, apple cider vinegar, and half of sea salt. Pulse to combine (about 1 minute).
Add in almond meal, cocoa powder and flax egg. Process until combined (about 30 seconds). Add in baking powder and continue processing for another 30 seconds.
Grease 4 5-ounce ramekins with coconut oil. Make sure to grease well. Add 1/4 cup of batter to each ramekin. Place piece of chocolate and cover each ramekin evenly with remaining batter.
Place on a baking sheet and bake for 25 minutes. Remove from oven and let cool for 10 minutes. Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily. Serve warm. Will keep in fridge for several days.

Want More?

If you’re still unsure where to start, or you tried a few of these and want more, you can check out Cynthia’s book here. Personally I’ve loved her recipes and practical advice for eating well alone and with others, and I’m happy to share!