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The Suppers Programs

Facilitator Newsletter

It doesn't matter what the diagnosis is, it matters what the underlying issues are...

A Message From Dor:

What I love about being a Suppers facilitator is that I don't have to get anything perfect. I've been to some of your meetings, you're tough acts to follow! I love the controlled chaos of the too-big meetings at my place. But I also love the serenity of Jess's table, the grass-fed tranquility of Irma's and Vicki's, the order and warmth of Karen's. I felt honored to enter Anita's, where the whole household was about Suppers that day. When I enter the mindful space at Mireille's, I don't want to leave. When Sandra is hosting with Sharon, it smells like stepping into the Near East. Everywhere I go, there's something new happening at Suppers and I get to say, "Darn!  I wish I'd thought of that!" (This happens every time I go to Veronique's).  I have many more meetings to visit -- and more of you to thank specifically for your creative adaptations of Suppers. For now, let me simply say thank you.

Important Notes:

  1. Is your facilitator profile on the Suppers website? If not, please email 5-10 sentences to to be featured on the website!
  2. Please send photos and recipes from meetings to be featured in our newsletter and on the website!
  3.  We will be featuring a different facilitator in each issue. Please send an exercise, activity, best practice or short food prep video to share with other facilitators and we can include you too!
  4. If you haven't already, please make sure to pick up your facilitator kit. Each kit will include the tote, laminated materials for running meetings, job cards and prompt cards, a talking spoon, opening and closing "book marks", and the option of an apron and a copy of Logical Miracles.
  5. Facilitator lunch and learns will resume third Tuesdays of each month at noon.
Upcoming Events:
  1. Facilitator Appreciation LunchTuesday, December 15th at Dor's.
  2. On January 19th during lunch time, Dor will present on the Stages of Change model. People follow a fairly predictable progression from not thinking about healthy change at all to mastering the healthy changes they decided to  pursue. Understanding the natural course of change process can help you and your loved ones.
  3. Facilitator TrainingSunday, February 28th (all day). This training will be for those who are specifically interested in serving the diabetes population. 

Members' Stories:
Dor and Karen's Story: Checking Our Numbers’s-story-checking-our-numbers

Recent Suppers News:
On December 7th we hosted our annual Taste of Suppers Event, it was a huge success! Here are some photos from the event:


Thank you to all that were involved! 

This month's recipes:


Low Carb: Artichoke Heart Hummus
1 can artichoke hearts (15 oz, well-drained)
2 cloves garlic (smashed)
1/4 teaspoon cardamom
1 teaspoon cumin
1/2 cup almond meal or finely ground almonds (as needed for consistency)
1/2 cup tahini
1 lemon (juiced)
1 tablespoon olive oil
1/2 teaspoon salt (to taste)
freshly ground black pepper (to taste)
1 bunch spinach (optional, washed and well drained or 5 0z bag of baby spinach)
For detailed instructions check out the recipe on our website:

Paleo: Apple, Cranberry and Pecan Stuffing
2 tablespoons chia seeds
1/2 cup chicken broth
8 ounces bacon (chopped)
1 tablespoon coconut oil
6 celery stalks
2 onions (large, diced)
2 carrots (diced)
1 turnip (medium, cubed)
1 green apple (cored and diced, not peeled)
8 ounces portobellos mushrooms (coarsely chipped, 1 inch chunks)
2 tablespoons apple cider vinegar
1 cup fresh cranberries
1 cup pecans
2 tablespoons poultry seasoning (e.g., Savory Spice Sage & Savory Stuffing Seasoning)
1/2 cup parsley (minced)
2 eggs (lightly beaten)
salt (to taste)
pepper (to taste) 
For detailed instructions check out this recipe on our website:
Green Velvet Soup with Fresh Shiitake
1 bunch kale (coarsely chopped)
1 bunch Swiss chard (coarsely chopped)
olive oil (or fat of choice)
1 onion (chopped)
10 shiitake mushrooms (fresh, stemmed, coarsely chopped)
1 tablespoon Herbes de Provence (or favorite herb blend) 
1 bag frozen sweet peas (or fresh in season)
2 quarts vegetable broth
hot sauce (to taste)
salt (if desired)
For detailed instructions check out this recipe on our website:

This Month's Featured Facilitator:
Karen Rose Tank
Suppers for Stable Blood Sugar

Karen Rose Tank is a Certified Health and Nutrition Coach who empowers people living with diabetes and other blood sugar issues to take control of their health and proactively manage their blood sugars. Having lived with type 1 diabetes for 18 years, her coaching comes from a place of compassion and empathy for those living with chronic disease. In addition to Suppers, Karen leads a Princeton branch of another non-profit support group for women with diabetes, Diabetes Sisters. Karen hosts a monthly Tuesday dinner and co-facilitates a monthly Wednesday lunch.

A special thank you to Suppers member Karen Repka for this beautiful water color painting!


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