Deck the Halls

December 1, 2017

Deck the halls with glucose test strips
Fa la la la la la la la la
‘Tis the season to come to grips
Fa la la la la la la la la
Don we now our medical ID
Fa la la la la la la la la
Maintain a healthy A1C
Fa la la la la la la la la

Count your carbs and control portions
Fa la la la la la la la la
Put used lancets in your sharps bins
Fa la la la la la la la la
Take your medicines as you should
Fa la la la la la la la la
Then your blood sugar may be good
Fa la la la la la la la la

Exercise safely this season
Fa la la la la la la la la
Set goals that are within reason
Fa la la la la la la la la
Trust yourself that you can do this
Fa la la la la la la la la
Have yourself a Merry Christmas
Fa la la la la la la la la



November 20, 2017

Written by: Emily Nice, RD, LD

Don’t stuff yourself, you turkey! Make a healthy meal this Thanksgiving by utilizing the plate method. Break your plate into sections like this:

Use ¼ of your plate for protein foods like turkey
Make ¼ of your plate starchy foods such as stuffing or potatoes
Fill ½ of your plate with non-starchy vegetables such as green beans or salad


3 ounces of baked turkey
½ cup of stuffing/dressing
½ cup of roasted sweet potatoes with 1 teaspoon of margarine
½ cup green beans
1 cup of garden salad with 1 tablespoon of low-fat dressing

*This meal contains approximately 489 Calories and 54 grams of carbohydrate (3 ½ carbohydrate choices)

Other Considerations
-Take smaller portions of various foods to include more of your favorites but continue to control carbohydrate intake at a more manageable level for your body.
-Using a smaller plate can help with portion control.
-If you are going to indulge in a dessert, limit your portion size and count the carbohydrates toward the goal for that meal.
-Try to be more active during the day.
-Don’t gobble your food too quickly. Take time to savor the flavors so you don’t overeat.
-Focus on your family time and enjoy the holiday!

Diabetes Support Group Presents: Diabetes Meal Planning

November 8, 2017

The TalkDiabetes Support Group is meeting Thursday, November 16th at 10:00am in the Conference Room at the Hyland Education and Training Center.

Join us for tips and ideas to plan healthy meals for good diabetes control!

To register, call 314-ANTHONY or Click HERE


13 Survival Tips for a Hauntingly Good Halloween

October 13, 2017

Written by: Emily Nice, RD, LD

You don’t have to be a ghost this Halloween, but don’t be ghoulish either! Get out and enjoy the mischievous holiday. No matter how you choose to participate, you can make your celebration less scary by following these simple tips.

  1. Don’t be afraid to host
    If you host your own Halloween party, you will be in control.
  2. Don’t buy too far in advance
    If candy and other sweet treats for trick-or-treaters or party guests is too much of a devilish temptation, wait until the event gets closer to purchase your goods.
  3. Consider purchasing candy you don’t like
    Remove the temptation by offering ominous treats that don’t appeal to your fangtastic sweet tooth.
  4. Out of sight, out of mind
    Keep the treats buried away and out of reach so they are less accessible leading up to the event.
  5. Have your guests goblin up your dishes
    Often times, Halloween parties or other celebrations are dominated by sugar-filled, calorie-dense sweets and desserts – but it does not have to be that way. Offer creative healthy alternatives for guests such as sandwitches, clementines with jack-o-lantern faces drawn on their peels, or hard-boiled eggs that look like eyeballs to make your party a huge hit!
  6. Tricks instead of treats
    Consider purchasing fun, non-food items to use as party favors or in gift bags to keep your guests on their toes.
  7. Indulge wisely
    Make your night less grave by enjoying treats in moderation. Consume more nutrient-dense foods and choose smaller portions of sweets or other high-calorie foods and beverages.
  8. Take a bite
    Eat a meal before guests arrive to lessen the chance of overeating or grazing. If you plan to attend a party someone else is hosting, eat before you leave to alleviate some of the temptation for candy or other wicked sweets that may be offered at the party. If you plan to trick-or-treat with the kids, eat your meal before you go to avoid a potential low blood sugar or the urge to munch on their hard-earned treats.
  9. Bring your own bloody dish!
    If attending someone else’s party, bring your own dish or low-calorie beverage to share. Try making a spooky red blood punch with sugar-free drink mix and diet soda.
  10. Plan activities that don’t revolve around eating 
    Have a pumpkin carving party, hold a costume contest, set up arts & crafts, tell scary stories, watch scary movies, or play Halloween games. This may be a good opportunity to include more physical activity into your night, and guests can be entertained without fear of overconsumption.
  11. Chilling leftovers
    Have a plan for leftover food or candy. Send leftover food with guests. Give extra candy away or bring it in to share with your coworkers. The aftermath of Halloween doesn’t have to be so gruesome.
  12. Ward off those creepy lows
    Many candies contain extra fat which may not bring your blood sugar up quite as quickly. Make sure you have your glucometer to test your blood if you start feeling eerie. Keep some glucose tablets, 3 to 5 hard candies you can chew quickly, or a small juice box on hand just in case you need to treat a low blood sugar.
  13. Don’t mess with the spirits!
    It’s probably best to avoid the alcohol at parties, but if you do have an adult beverage, drink responsibly. It is best not to drink any boos on an empty stomach, and you should limit yourself to 1 drink for women or 2 drinks for men.

Most importantly, remember to have fun this Halloween.

That’s a wrap!


Harvest Stew

October 3, 2017

Try this healthy side dish to stay warm and cozy this fall!

¾ Tbsp vegetable oil
¾ cup fresh onions, peeled, diced
⅓ cup fresh carrots, peeled, diced
½ cup fresh celery, diced
1 Tbsp enriched all-purpose flour
⅓ tsp low-sodium chicken base
1¼ cups water
⅛ tsp salt-free seasoning
⅓ tsp garlic powder
1 cup canned low-sodium diced tomatoes
1 cup fresh sweet potatoes, peeled, cubed 1 inch
½ cup fresh red potato, unpeeled, cubed 1 inch
1 cup cooked diced chicken, ½ inch pieces (3 oz)
2 cups canned low-sodium great northern beans, drained and rinsed
½ cup fresh baby spinach, chopped

1. Heat vegetable oil in a large pot over medium heat.
2. Cook onions, carrots, and celery for 5 minutes allowing them to brown slightly.
3. Sprinkle flour over the vegetables. Stir well.
4. Add chicken base and water. Stir constantly. Bring to a boil.
5. Reduce heat to medium. Stir in salt-free seasoning and garlic powder. Cook uncovered for 2 minutes.
6. Add tomatoes, sweet potatoes, and red potatoes. Simmer uncovered for 15 minutes or until potatoes are tender. Stir frequently.
7. Add chicken, beans, and spinach. Stir. Continue to simmer uncovered for 10 minutes.
Serve hot.

Preparation Time: 40 minutes
Cooking Time: 30-40 minutes
Makes six ¾-cup servings

Nutrients per ¾ cup serving: Calories 124, Protein 8 g, Carbohydrate 18 g, Dietary Fiber 5 g, Total Fat 2 g, Saturated Fat < 1 g, Cholesterol 13 mg, Vitamin C 9 g, Iron 2 mg, Calcium 50 mg, Sodium 57 mg



Important Reminder!

September 15, 2017

St. Anthony’s Medical Center Diabetes Education and Outpatient Nutrition Services has partnered with Dierbergs to provide our first ever cooking class!

Dierbergs School of Cooking Class: Fall into Healthy Foods is Friday, September 22, 2017 from 11:30am to 1:00pm.

*Note: The class is now full, but you can join the wait list here or by calling Dierbergs Southroads at 314-849-3698. 

Featured recipes:

  • Baby Greens with Mustard Herb Vinaigrette
  • Cuban Pork, Sweet Potato and Black Bean Chili
  • Roasted Brussels Sprouts and Apples
  • Oat & Nut Topped Pear Crisp

Presented by: Alison Brinker, RD, LD, CDE, St. Anthony’s Medical Center and Jennifer Kassel, Dierbergs Culinary Professional

Look for future classes offered by our department by clicking here!

Labor Day is on the Way

August 31, 2017

Make your holiday a little simpler with this quick, easy entrée!

Chicken Kabobs
Makes 4 servings

4 boneless, skinless chicken breast halves, cubed
1 large green bell pepper, cut into 2 inch pieces
1 large red bell pepper, cut into 2 inch pieces
1 yellow onion, cut into wedges
1 cup barbecue sauce


  1. If using bamboo or other wooden skewers, soak in water for at least 20 minutes
  2. Preheat grill for high heat
  3. Thread chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately
  4. Lightly oil the grill grate. Place kabobs on the prepared grill and brush with barbecue sauce.
  5. Cook kabobs, turning and brushing with barbecue sauce frequently, for approximately 15 minutes – until chicken juices run clear.

**Don’t like some of the vegetables listed above? Mix it up! Feel free to swap any other non-starchy vegetables in place of the peppers or onions for a different spin on this recipe.

256 Calories and 30 grams of carbohydrate per serving

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