Being very concerned about the rise in pre-diabetes and diabetes, amongst both adults and children, I am committed to doing my part to help to turn this train around.

As a psychologist, I know that because we are creatures of habit and of pleasure, most efforts to change our behaviour are not sustainable and are often futile. With that in mind, I have created recipes in my book YUM that still allow you to enjoy your favourite comfort foods, but without harming your body at the same time.

In this video, I highlight my new low glycemic, natural-food-based BUTTERCREAM FROSTING that uses no regular refined sugar, butter, margarine, or shortening…. but in the case of the LEMON BUTTERCREAM FROSTING, 3 CUPS of the frosting only uses 2 Tablespoons of maple syrup and 1 Tablespoon of chicory-root inulin, with a tiny smidgen of stevia.

This frosting truly is a game-changer, especially for anyone who is diabetic, sensitive to sugar, or otherwise is just wanting to live a healthier life.

So yes, you actually CAN have your cake and eat it too!!! 🙂

Dr. Theresa Nicassio (“The Inclusive Chef”) is a registered psychologist (#1541) & author of YUM: plant-based recipes for a gluten-free diet (Sept 2015) who embraces a holistic perspective of health. Passionate about challenging outmoded ways of thinking that deprive us from the opportunity to live fully & mindfully, Theresa is a rebel with a cause. Her cause is the cultivation of kindness, compassion & pleasure for everyone, with her “inclusive cooking” paradigm and revival of “responsible hedonism” offering practical tools that are available to everyone.

Delicious and healthy living is indeed possible for everyone…

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