recipes
Keeping the Love of Food with Type 2 Diabetes
Living with Type 2 diabetes often means making adjustments to your daily routine, especially when it comes to food. Although adjusting to life with diabetes may take time, you don’t have to give up your favorite foods and flavors. In fact, it can be an opportunity to discover meals that support your health goals while still enjoying the foods you love.
(Feature Impact) Living with Type 2 diabetes often means making adjustments to your daily routine, especially when it comes to food. Whether you’re living with the condition or supporting someone who is, it can influence everything from meal planning to dinners out and everyday activities. Although adjusting to life with diabetes may take time, you don’t have to give up your favorite foods and flavors. In fact, it can be an opportunity to discover meals that support your health goals while still enjoying the foods you love.
That’s what professional chef and TV show host Kardea Brown did, alongside her husband Bryon Smith, who was recently diagnosed with Type 2 diabetes at age 38.
“When my husband was diagnosed with Type 2 diabetes, it didn’t mean the end of the foods we love,” Brown said. “It meant I had to get creative. I started reimagining my recipes, so they still carry that same soul, that same comfort, just with ingredients that love him back a little better.”
To remove the guesswork about how certain ingredients affect Smith’s glucose levels, the couple relies on Abbott’s FreeStyle Libre 3 Plus sensor with Libre Assist*, a feature within the accompanying Libre app**. The technology provides real-time glucose insights and can help predict how certain foods may affect his glucose^ levels before a meal.
“I open the Libre Assist feature in the app, snap a photo and instantly see how that food might affect me before I even take the first bite,” Smith said. “It even suggests healthier swaps to help lower the impact.”
Small lifestyle changes can also make a difference in diabetes management. Brown recommends:
- Building balanced meals that prioritize non-starchy vegetables, lean proteins and healthy carbs for added fiber.
- Reading labels carefully to ensure you choose ingredients with little or no added sugars.
- Boosting fiber intake with ingredients like lentils, oats, beans and whole fruits.
- Cooking smarter at home by using simple methods like grilling, baking or sauteing with healthy fats, such as olive or canola oil.
- Planning and preparing for success by shopping with a list and planning meals in advance so you always have nutritious ingredients ready to cook.
To learn more about Libre Assist and to see if you qualify for a free† sensor, visit freestylelibre.us/LibreAssist.
The views expressed in this article should not be used for medical diagnosis or treatment or as a substitute for professional medical advice. Individual symptoms, situations and circumstances may vary.
* Libre Assist is a feature within Libre app that uses generative artificial intelligence to provide information on how foods could impact your glucose levels. Generative artificial intelligence may not always be accurate, and it should not be used to make treatment decisions.
** The FreeStyle Libre systems apps are only compatible with certain mobile devices and operating systems. Please check the Support section of our website for more information about device compatibility before using the apps. Use of the FreeStyle Libre systems apps may require registration with LibreView.
^Predicted glucose impact is based on user-provided food data and may differ from actual impact, which depends on sensor readings and factors like activity, stress, medication and alcohol. For personalized advice, consult your healthcare provider.
†Offer available for people who qualify. Visit MyFreeStyle.us to see all Terms and Conditions. Certain exclusions apply. Medicare and Medicaid patients are not eligible. See MyFreeStyle.us for more information.
Important Safety Information: Product for prescription only, for Important Safety Information visit FreeStyleLibre.us.
Shrimp Scampi and Cauliflower Grits
Recipe courtesy of Kardea Brown on behalf of Abbott
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4
Grits:
- 3 cups low-sodium chicken broth
- 1 cup light cream
- 1 cup stone-ground grits
- 1 cup cauliflower rice
- 2 tablespoons butter
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Shrimp Scampi:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound large shrimp, peeled and deveined
- 1/2 cup low-sodium chicken broth
- 2 tablespoons dry white wine
- 1 lemon, juice only
- 1 teaspoon lemon zest
- salt, to taste
- pepper, to taste
- 2 tablespoons chopped parsley
- To make grits: Bring broth and cream to gentle boil; whisk in grits. Cook 10-15 minutes. Stir in cauliflower rice and cook 5-7 minutes. Add butter, cheese, salt and pepper.
- To make shrimp scampi: In pan, heat butter and oil; saute garlic and red pepper flakes, if desired, 30 seconds. Add shrimp, cook 1-2 minutes per side and remove.
- Add broth, wine, lemon juice and lemon zest; simmer 2-3 minutes. Return shrimp; toss; season with salt and pepper, to taste; and stir in parsley.
- Serve shrimp over creamy grits.
Macaroni and Cheese with Chickpea Pasta
Recipe courtesy of Kardea Brown on behalf of Abbott
Prep time: 20 minutes
Bake time: 30 minutes
Servings: 4-6
Pasta:
- 8 ounces chickpea-based, gluten-free pasta
Bechamel Sauce:
- 2 tablespoons butter
- 3 tablespoons almond flour
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken or vegetable broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- salt, to taste
- black pepper, to taste
Cheese Blend:
- 1 cup medium cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
Topping:
- 1/2 cup shredded cheddar and Gruyere cheese
- 2 tablespoons almond flour (optional)
- chopped parsley
- Preheat oven to 375 F and grease baking dish.
- To make pasta: Cook pasta al dente.
- To make bechamel sauce: Melt butter and whisk in almond flour, 1-2 minutes. Slowly add half-and-half, heavy cream and broth. Stir until thickened. Season with mustard, garlic powder, smoked paprika and salt and pepper, to taste. Remove from heat.
- To make cheese blend: Mix cheddar, gruyere and Parmesan. Stir half the cheese blend into bechamel sauce until smooth. Stir in pasta.
- Layer pasta and cheese sauce in dish: half pasta, half cheese and repeat. Top with reserved cheese and almond flour, if desired.
- Cover with foil and bake 15-20 minutes. Remove foil and bake 10-15 minutes uncovered until golden.
- Rest 5 minutes, garnish with parsley and serve warm.
Red Velvet Layer Cake with Almond Flour
Recipe courtesy of Kardea Brown on behalf of Abbott
Prep time: 25 minutes
Bake time: 20 minutes
Chill time: 30-60 minutes
Servings: 12
Cake:
- 2 cups almond flour
- 1 cup whole-wheat pastry flour
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups monk fruit-allulose blend
- 3 large eggs
- 1/2 cup plain unsweetened Greek yogurt
- 1/3 cup avocado oil
- 3/4 cup buttermilk
- 1 tablespoon distilled vinegar
- 2 teaspoons vanilla extract
- red food coloring (optional)
Whipped Cream:
- 6 ounces cream cheese, softened
- 1/3 cup powdered monk fruit
- 1 1/2 cups cold heavy whipping cream
Berry Drizzle:
- 1/2 cup no-sugar-added wild berry jam
- 1-2 tablespoons water
- 1 teaspoon lemon juice (optional)
Filling and Topping:
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Preheat oven to 350 F and grease or line three 8-inch pans.
- To make cake: In bowl, mix almond flour, pastry flour, cocoa powder, baking powder, baking soda, salt and monk fruit-allulose blend. In separate bowl, mix eggs, Greek yogurt, avocado oil, buttermilk, distilled vinegar, vanilla extract and red food coloring, if desired. Combine dry and wet ingredients until smooth. Divide evenly into pans and bake 18-22 minutes. Cool completely.
- To make whipped cream: Whip cream cheese and monk sugar until smooth. Add cream gradually and whip to medium-stiff peaks. Chill.
- To make berry drizzle: Warm berry jam with water and lemon juice, if desired, until pourable; cool slightly.
- To assemble cake: Layer cake, whipped cream, jam and berries; repeat for three layers. Top with berries and drizzle.
- Chill 30-60 minutes before slicing.
Photo courtesy of Abbott (Bryon Smith and Kardea Brown, a paid partner)
SOURCE:
Abbott
Recipe of the Week
Warm Up Autumn Days with Rich, Creamy Pumpkin Soup
Nothing screams fall quite like pumpkins, and as the weather gets cooler, there’s no better way to enjoy them than in a hot bowl of homemade soup. Roasting a whole pumpkin or kabocha squash creates deeper, richer flavors in this Creamy Pumpkin Soup recipe.
Warm Up Autumn Days with Rich, Creamy Pumpkin Soup
(Feature Impact) Nothing screams fall quite like pumpkins, and as the weather gets cooler, there’s no better way to enjoy them than in a hot bowl of homemade soup.
Roasting a whole pumpkin or kabocha squash creates deeper, richer flavors in this Creamy Pumpkin Soup recipe, but if you don’t have much time to spend in the kitchen, canned pumpkin offers a convenient alternative. Aromatic onion and garlic join warm autumnal spices like ginger and cardamom for a bowl with harmonizing layers of flavor.
Whether you want a pot of pumpkin soup simmering on the stove on a rainy day or plan to serve it as a sophisticated holiday appetizer, this recipe is a delicious way to make the most of the season’s harvest.
Find more seasonal recipe inspiration at Culinary.net.
Creamy Pumpkin Soup
Recipe adapted from Love and Lemons
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 6
- 1 pumpkin or kabocha squash (about 4 pounds)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling, divided
- 1 teaspoon sea salt, plus more for sprinkling, divided
- freshly ground black pepper
- 1 medium yellow onion, chopped
- 1 shallot, chopped
- 3 garlic cloves, chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1 can (14 ounces) full-fat coconut milk, divided
- 2 1/2 cups vegetable broth
- 1 tablespoon apple cider vinegar
- water (optional)
- cayenne pepper, to taste
- 1/4 cup roasted pumpkin seeds (optional)
- Preheat oven to 400 F and line baking sheet with parchment paper.
- Cut pumpkin in half and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper then place cut side down on baking sheet. Roast 40-60 minutes, or until soft. Allow to cool then peel away skin and measure 4 1/2 packed cups of flesh.
- In large pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add onion and shallot and cook 12-15 minutes until softened and caramelized.
- Add 1 teaspoon salt, garlic, ginger, cumin, coriander, turmeric and cardamom; stir 30-60 seconds until spices are aromatic. Stir in cooked pumpkin; coconut milk, reserving some for garnish; and broth. Simmer 20 minutes then stir in vinegar.
- Transfer to high-powered blender, working in batches if necessary, or use immersion blender and blend until smooth. If soup is too thick, gradually add up to 1 1/2 cups water until desired consistency is reached.
- Pour into bowls and garnish with additional coconut milk, salt, pepper, dash of cayenne and pumpkin seeds, if desired.
Substitution: For convenience, use two cans (15 ounces each) of pumpkin puree instead of whole pumpkin.
Photo courtesy of Unsplash
SOURCE:
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recipes
Put a Fresh Spin on Classic Holiday Side Dishes
Add a spark to this year’s holiday gatherings by turning attention to stunning side dishes that feature a twist on tradition such as Apple, Sage and Celery Stuffing or Traditional Cornbread and Celery Dressing.
Put a Fresh Spin on Classic Holiday Side Dishes
(Feature Impact) Add a spark to this year’s holiday gatherings by turning attention to stunning side dishes that feature a twist on tradition. These filling, flavorful recipes do more than complement the main course; they might even become the focus of the feast.
Made with gluten-free bread, this Apple, Sage and Celery Stuffing is moist and boasts all the classic taste of a traditional stuffing with an added sprinkle of Parmesan cheese for a crispy topping. For best results, use a tart Granny Smith apple or a baking apple such as Cortland, Fuji or Crispin, and for an extra-special holiday touch, consider swapping the pancetta for maple bacon.
Sure to become a holiday favorite, Traditional Cornbread and Celery Dressing offers the comforting flavor the season is known for with smoky bacon providing a delightful bite of decadence.
These soon-to-be holiday staples feature crisp Dandy Celery, which is packed with flavor and low in calories as a smart choice for snacking or cooking meals throughout the year. The fresh-cut celery sticks are pre-washed and ready to eat for convenience. All natural and free of preservatives, it’s available in both organic and conventionally grown varieties to fit your holiday festivities from the snack table to the sides that keep guests coming back for more.
Put a twist on your gatherings this season with more holiday recipe ideas by visiting DudaFresh.com.
Apple, Sage and Celery Stuffing
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4
- 1/2 cup diced pancetta
- 2 tablespoons butter
- 4 Dandy Celery Sticks, chopped
- 1 onion, chopped
- 1 apple, peeled, cored and chopped
- 1 clove garlic, chopped
- 3 tablespoons chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups cubed day-old, gluten-free bread
- 3/4 cup reduced-sodium chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- Preheat oven to 400 F.
- Heat large skillet over medium heat; cook pancetta about 5 minutes, or until golden brown and lightly crisped. Stir in butter until melted. Cook celery, onion, apple, garlic, sage, thyme, rosemary, salt and pepper, stirring frequently, 8-10 minutes, or until vegetables soften. Let cool slightly.
- Stir celery mixture with bread; toss with broth until moistened. Transfer to buttered 9-inch square baking dish. Sprinkle with Parmesan and parsley.
- Cover with foil; bake 20 minutes. Remove foil; bake 10-15 minutes, or until set in center and golden brown on top. Let stand 5 minutes.
Traditional Cornbread and Celery Dressing
Servings: 8-10
- Butter, for greasing pan
- 4 slices bacon, cut into 1/2-inch pieces
- 1 large yellow onion, chopped
- 4 ribs Dandy Celery, diced (about 1 cup)
- 2 tablespoons minced fresh sage
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 garlic cloves, minced
- 4 cups day-old cornbread, cubed into 1-inch pieces or sliced bite-sized strips
- 2 1/2 cups reduced-sodium chicken broth
- 2 large eggs, whisked
- Preheat oven to 350 F. Grease 9-by-13-inch baking dish with butter.
- In medium skillet over medium heat, cook bacon until fat is rendered and bacon is crisp, about 5 minutes. Add onion and celery; cook until vegetables begin to soften, about 4 minutes. Add sage, thyme, salt, pepper and garlic; cook 30 seconds or until fragrant.
- In large bowl, add cubed cornbread pieces. Add onion and celery mixture to crumbled cornbread. Stir in chicken broth and eggs. Gently toss to combine until evenly moistened.
- Spoon into prepared baking dish and cover with foil. Bake 35-40 minutes until toasted on top and center is moist but not overly damp. Serve warm.
SOURCE:
Duda Farm Fresh Foods
recipes
A Fresh Twist on Holiday Gathering and Gifting
The holiday season is a beautiful time of gathering with loved ones, making memories, giving gifts and sharing the year’s bounty with one another. This Florida Grapefruit and Apple Galette recipe combines creamy custard, tangy grapefruit and sweet apple slices in a flaky puff pastry crust for a uniquely flavorful dessert. As your friends and family come together to enjoy the merriment of the season, raise a toast with a colorful Holiday Citrus Sparkler Cocktail. Holiday gathering.
Last Updated on November 3, 2026 by Daily News Staff
A Fresh Twist on Holiday Gathering and Gifting
(Feature Impact) The holiday season is a beautiful time of gathering with loved ones, making memories, giving gifts and sharing the year’s bounty with one another.
Bring a little extra sunshine to the season by showcasing citrus fruits at your holiday table this year. This Florida Grapefruit and Apple Galette recipe combines creamy custard, tangy grapefruit and sweet apple slices in a flaky puff pastry crust for a uniquely flavorful dessert. As your friends and family come together to enjoy the merriment of the season, raise a toast with a colorful Holiday Citrus Sparkler Cocktail featuring fresh Florida Oranges.
If you’re looking for a thoughtful way to celebrate the people in your life whether they’re near or far, consider Florida Citrus Gifts, which are a fresh, flavorful source of vitamin C. You can choose from a variety of cheerful gift boxes and baskets filled with juicy, fresh-picked fruits – perfect for snacking or adding to delicious seasonal recipes – ready to brighten your loved ones’ days when they arrive on their doorsteps.
Find more holiday recipes and gift ideas at PickFLA.com.
Florida Grapefruit and Apple Galette
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 12
- 3 tablespoons custard powder
- 3 tablespoons sugar, divided
- 3/4 cup, plus 1 1/2 tablespoons, milk
- 1/3 cup, plus 1 1/2 tablespoons, freshly squeezed Florida Grapefruit juice
- 1 roll puff pastry, about 11 ounces
- 1 egg, beaten
- 4 Granny Smith apples, peeled, cored and sliced
- 1 Florida Grapefruit, zest only
- Preheat oven to 340 F.
- To make custard: Place custard powder and 2 tablespoons sugar in jug with milk then stir until fully dissolved. Add grapefruit juice and stir.
- Transfer mixture to microwave and heat 3 minutes, stopping every minute to stir, until custard is thick and smooth.
- Roll out puff pastry and use sharp knife to score 1-centimeter border around edge.
- Transfer pastry sheet to nonstick baking tray lined with parchment paper. Brush edges with beaten egg and sprinkle with 1/2 tablespoon sugar for crispy, caramelized finish.
- To assemble galette: Spread custard evenly over pastry, staying within border. Layer sliced apples on top to fully cover custard. Finish by lightly sprinkling remaining sugar over apples.
- Bake 25 minutes, or until pastry is golden and crisp.
- Just before serving, zest fresh grapefruit over galette.
Holiday Citrus Sparkler Cocktail
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 1
Orange Simple Syrup:
- 1 cup superfine sugar
- 1 cup hot water
- 1 Florida Orange, zest only (no pith)
Cocktail:
- 1 ounce freshly squeezed Florida Orange juice
- 1 ounce pomegranate juice
- 1 1/4 ounces vodka or gin
- 1/2 ounce lime juice
- 1/2 ounce orange simple syrup
- ice, divided
- 1 ounce club soda, chilled
- 1 Florida Orange slice
- 1 tablespoon pomegranate seeds
- fresh rosemary sprigs (optional)
- To make simple syrup: In saucepan, combine sugar, hot water and orange zest; heat 3-5 minutes until sugar is completely dissolved. Set aside and let cool.
- To make cocktail: In cocktail shaker, combine orange juice, pomegranate juice, vodka or gin, lime juice and orange simple syrup. Add ice, shake and strain into tall glass over fresh ice. Top with club soda.
- Garnish with orange slice, pomegranate seeds and fresh rosemary sprigs, if desired.
SOURCE:
Florida Department of Citrus
