Diabetes Cookbook: More Than 140 Recipes to Balance Your Blood Sugar

Diabetes Cookbook: More Than 140 Recipes to Balance Your Blood Sugar

Language: English

Pages: 256

ISBN: 1621452956

Format: PDF / Kindle (mobi) / ePub

As diabetes is a substantial health issue in the U.S.,The Diabetes Cookbook contains 140 carefully developed and proportioned recipes to help you control your blood sugar levels.  You can prevent, treat, and even reverse type 2 diabetes by eating well.

Diabetes is the seventh leading cause of death in the United States and often goes underreported as a cause of death. Studies have found that only about 35% to 40% of people with diabetes who died had diabetes listed anywhere on the death certificate and about 10% to 15% had it listed as the underlying cause of death.

But the good news is that you can prevent, treat, and even reverse type 2 diabetes by eating well.

The Diabetes Cookbook offers 140 recipes that have been carefully developed and proportioned to help you control your blood sugar levels.  Each recipe is low in saturated fat, added sugar and salt, with plenty of fruits and vegetables. The recipes also include a thorough analysis of key nutrients, plus diabetic exchanges. They are quick and easy to make, with budget-friendly and recipes for two called out. And, most importantly, they are delicious and satisfying. The book includes:

*easy breakfast and brunch dishes like Buttermilk Pancakes

*hearty entress like Cheesy Chickpea Enchiladas and Sunday Special Roast Beef

*scrumptious sides like Oven-Baked Chips

*delectable desserts like Frozen Strawberry Mousse


Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life

Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us

Home Cheese Making: Recipes for 75 Homemade Cheeses

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers

Organically Raised: Conscious Cooking for Babies and Toddlers





















141/2 ounce (400 gram) can of chickpeas at the end of cooking and heat through. Serve with crusty bread. Each serving provides 94 calories, 3 g protein, 7 g fat (1 g saturated fat), 6 g carbohydrate (5 g sugars), 4 g fiber, 13 mg sodium coleslaw SERVES: 8 PREPARATION: 15 MINUTES COOKING: NONE 1/4 small head of green cabbage 1 large carrot, coarsely grated 1 small red onion, finely chopped 1/4 cup (60 ml) good-quality mayonnaise, such as whole-egg mayonnaise 2 tablespoons (30 ml) lemon

pepper, seeded and chopped 1 red chile, seeded and finely chopped (optional) 1/2 teaspoon (2 ml) ground cumin 15 ounce (425 ml) can no-salt red kidney beans, drained and rinsed 1 cup (150 g) frozen corn kernels 1 large tomato, chopped 1/4 cup (60 ml) low-sodium tomato sauce 1 tablespoon (15 ml) hot chili sauce 2 tablespoons (30 ml) chopped fresh cilantro leaves 4 large flour tortillas 1/2 iceberg lettuce, shredded 1/4 cup (50 g) grated cheddar 1/2 cup (125 g) low-fat plain yogurt 1

onion and garlic and cook for 5 minutes, stirring frequently, or until the onion softens. 3 Add the carrots, potatoes and peanut butter to the dish with 1/2 cup (125 ml) water. Bring to a boil, reduce heat to medium and simmer for 5 minutes, or until carrots begin to soften. 4 Add the chicken and cook for 2 minutes, or until it is no longer pink, then stir in 2 cups (500 ml) water. Return to a boil, reduce the heat to low, cover and simmer for 15 minutes, or until the chicken is cooked through

Drain the rice and divide it among four plates. Top with the pork, peppers, onions and cucumber, then add a spoonful of yogurt to each serving. Sprinkle with mint and garnish with lemon wedges. OTHER IDEAS + Use finely chopped fresh green or red chilies instead of dried red chile flakes. + Serve a large green salad instead of the cucumber and yogurt. Allow 1 large tomato, 1 scallion and a wedge of lettuce per portion. Each serving provides 428 calories, 30 g protein, 20 g fat (4 g saturated

crushed grated zest of 1 lemon 1 teaspoon (5 ml) English mustard 4 sprigs fresh tarragon 3 tablespoons (45 ml) olive oil 21/2 cups (600 g) ready-to-use stir-fry vegetables, such as broccoli, peppers, zucchini and cabbage 2/3 cup (150 g) watercress, trimmed 1 Put the noodles in a large heatproof bowl and cover generously with boiling water. Cover and set aside for 5 minutes, or until softened. 2 Cut the scallops in half widthwise and put into a bowl. Add the garlic, lemon zest, mustard,

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