Diabetes Counseling Mount Airy MD

Carbohydrates need only make up 40 percent of a your diet, so stick to whole grains, fruits, and non'starchy veggies. These following meal plans to get your menu on the right track (recipes provided for asterisked items).

Darrell Winfred Mc Indoe, MD
(410) 337-1320
Woodbine, MD
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Nuclear Medicine, Endocrinology, Diabetes & Metabolism
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Medical School: Temple Univ Sch Of Med, Philadelphia Pa 19140
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300 West 9th Street
Frederick, MD
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Andrew Judah Green, MD
(913) 894-1595
200 Memorial Ave
Westminster, MD
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Medical School: Univ Of Mi Med Sch, Ann Arbor Mi 48109
Graduation Year: 1981

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Adriana C Maldonado Brem, MD
(309) 343-6014
Montgomery Village, MD
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Endocrinology, Diabetes, & Metabolism
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Medical School: Univ Of Il Coll Of Med, Chicago Il 60680
Graduation Year: 1988

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Sabyasachi Sen, MD, MRCP(UK)
(301) 987-0009
26 Briardale Ct
Derwood, MD
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Endocrinology, Diabetes, & Metabolism
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Medical School: R. G. Kar Medical College and Hospital: MBBS: 1991
Graduation Year: 1991

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William James Byrne, MD
19 W 3rd St
Frederick, MD
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Endocrinology, Diabetes, & Metabolism
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Male
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Medical School: Univ Tech De Santiago (Utesa), Esc De Med, Santiago
Graduation Year: 1986

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Robert Lewis Kaufmann
(301) 662-8119
300 W Ninth St
Frederick, MD
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Endocrinology

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Philip Alan Levin, MD
(410) 332-9802
2180 Misty Meadow Rd
Finksburg, MD
Specialties
Endocrinology, Diabetes, & Metabolism
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Male
Education
Medical School: Univ Of Md Sch Of Med, Baltimore Md 21201
Graduation Year: 1974

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Benigno Jose Digon III, MD
Montgomery Village, MD
Specialties
Endocrinology, Diabetes, & Metabolism
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Male
Education
Medical School: Univ Central Del Caribe Sch Of Med, Bayamon Pr 00621
Graduation Year: 1998

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Maureen D Passaro
(301) 774-6655
2901 Olney Sandy Spring Rd
Olney, MD
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Endocrinology, Diabetes & Metabolism

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Three-Day Diabetes Meal Plan

Provided by: 

Eating a healthy diet is the cornerstone of managing all forms of diabetes, and in some cases it can prevent or even reverse the onset of type-2 diabetes. The trick for diabetics—those with low insulin levels or insulin resistance—is to keep blood sugar levels from spiking by choosing the right balance of foods. Carbohydrates need only make up 40 percent of a your diet, so stick to whole grains, fruits, and non-starchy veggies. These following meal plans to get your menu on the right track (recipes provided for asterisked items).

DAY 1
Breakfast: Hot buckwheat, banana, flax, and walnut
Snack: Seasonal fresh fruit with raw nuts and seeds
Lunch: White beans on a bed of greens
Dinner: Wild Salmon with rosemary sweet potato and lemon asparagus

DAY 2
Breakfast: Berriest Smoothie
Snack: Seasonal fresh fruit with raw nuts and seeds
Lunch: Avocado and bean burrito
Dinner: Moroccan chicken with cauliflower and cashews

DAY 3
Breakfast: Quinoa with peach, flax, and nuts
Snack: Seasonal fresh fruit with raw nuts and seeds
Lunch: Curried Waldorf salad
Dinner: Sesame-crusted sole with baby bok choy and wild rice


RECIPES

• Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
2 small sweet potatoes
1 small yellow onion
2 tablespoons extra virgin olive oil
Pinch sea salt
1 clove garlic, pressed
2 tablespoons dry mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary
1/2 pound fresh asparagus, trimmed
Grated zest of 1 lemon
8 ounces wild salmon filets cut into two 4-ounce portions

Preheat oven to 425 degrees. Cut a piece of parchment paper to fit shallow baking pan. Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
Remove the sweet potatoes and onions from oven (keep in the baking pan.) Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus, and lay the salmon on top. Spread the paste on the salmon.
Return the pan to the oven and roast for 12 minutes. Salmon is done when fish flakes with gentle pressure.

• Berriest Smoothie
1/2 cup plain soy milk
1/2 cup plain soy yogurt
1 1/2 cups fresh or frozen mixed berries
1 tablespoon ground flaxseeds

Place all ingredients in a blender and mix until smooth

• Avocado and Bean Burrito
2 cups shredded romaine lettuce
2 tablespoons yellow onions, chopped
1/2 medium avocado, peeled, pitted, and chopped
2 tablespoons chopped cilantro
4 tablespoons chunky tomato salsa
1/2 cup non-fat vegetarian refried beans
2 sprouted corn tortillas

Mix the lettuce, onion, avocado, cilantro, and salsa in a bowl. Smear half of the beans on each tortilla, fill with vegetable mixture, and wrap burrito style.

• Moroccan Chicken ...

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