Easy and convenient lunches | Interview with Wendi Sullivan, RD, CDCES

Wendi's passion for helping people with diabetes goes back to when her Dad was suddenly diagnosed with Type 1 diabetes when she was 12 years old. Her whole family's diet immediately changed to help her Dad become healthy again. Wendi was later diagnosed at age 21 with type 1 diabetes. She was inspired to become a registered dietitian and certified diabetes care and education specialist so she could work with people that have diabetes. Wendi graduated with both her bachelor's and master's degrees in nutrition from Western Michigan University. She has worked with people with diabetes for over 13 years. Wendi loves her nutritious lifestyle!

Wendi volunteers for a local fundraiser called Touchdown for Diabetes, which raises money for a diabetes under-insured clinic. "When I developed type 1 diabetes I was in this same situation. I didn't have the resources to pay for costly medications or Dr. Appointments. This feels like a full circle since I now can help others to obtain the necessary treatment for their diabetes. Her pursuit of wellness goes beyond the world of nutrition.

She is a sound therapist and volunteers at a 55 and older home playing her antique Tibetan singing bowls. Wendi is a registered yoga teacher and enjoys teaching and practicing Hatha and Kundalini yoga. She loves the outdoors, biking, running, or hiking in the woods. She is an artist and loves to create large-scale paintings, make jewelry, and sing.

Easy Peasy Fruity Breakfast
Weigh out 330g frozen mango
1 cup frozen cherries
2 cups frozen wild blueberries
Place on the counter or fridge to thaw out overnight or defrost in the microwave.
Add 1 TBSP ground flaxseed
Add cinnamon and cardamom to your hearts delight!

Super Fast Breakfast
3 large bananas - I suggest to weigh these so you will know the carbohydrate info
2-3 dates
Add Cinnamon and enjoy!

Yummy potatoes with Pico
Pico De Gallo
1 cup finely chopped white onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
¼ cup lime juice
¾ teaspoon nutritional yeast or more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)

Steamed potatoes in the Insta Pot
Heat 1 cup water in the instant pot (saute on high)
For 5 minutes
Place a trivet in the instant pot and place a steam basket on the trivet
Add the potatoes
Cover and set for manual (high pressure) for 3 minutes
Once done allow for a natural release (release after 10 min)

Wendi’s Fave Lunch

Tricolor Quinoa Pilaf
1 cup quinoa
½ red onion chopped
1 cup diced carrot
1 ½ cup veggie broth + 2 tbsp
½ tsp dried parsley
½ tsp dried thyme
Heat 2 tbsp veggie broth on medium heat (saute function on insta pot)
Add onion and carrot and saute for 3 minutes
Add the rest of the veggie broth, dried parsley, dried thyme and quinoa
Stir to combine
Cover and set for manual (high pressure) for 1 minute
Once done allow for a natural release (release after 10min)

Use one cup of the tricolor quinoa pilaf
Great Northern beans ½ cup
1 handful of chopped kale
Mix 2 tbsp Nutritional Yeast with the juice of one lime
You can add water to this mixture if you would like it to be a bit thinner
Mix into your bowl and get ready for a tasty lunch!

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