The Complete Diabetes Cookbook: The Healthy Way to Eat the Foods You Love
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2019 James Beard Award Finalist
Take control of managing diabetes with a one-stop cookbook of 400-plus creative diabetes-friendly recipes. Meticulously tested recipes deliver exceptional flavor and maximum nutrition and provide a healthy way to cook and eat that truly benefits everyone but especially those battling diabetes. Complete nutritional information is provided with every recipe for easy reference.
Diabetes is a health crisis. America’s Test Kitchen’s urgent mission is to provide a path to healthier eating for anyone cooking for diabetes and encourage home cooks to get into the kitchen with a complete collection of great-tasting recipes. Vetted by a dietician and a doctor, all of the more than 400 inspired recipes maximize healthy ingredients and flavor while adhering to specific nutritional guidelines. Enjoy every meal with fresh and creative recipes for breakfast, lunch, and dinner, including options for entertaining, snacks, and occasional sweet treats.
From the Publisher
Eat What You Love
Eat Flavorful, Healthier Food.
Pumpkin Turkey Chili
13 Recipe chapters feature:
400+ foolproof, great-tasting recipes reengineered exclusively for this book
Flavor variations for many recipes multiply your choices
Color photos throughout, including step photos
Full nutritional information for every recipe
Manage diabetes with great-tasting recipes
Complete Diabetes Cookbook features 400+ great-tasting recipes, all meticulously tested to fit a diabetic diet and to please everyone around your table. They deliver maximum nutritional value by following a recommended ratio of 10 grams of carbohydrates to 1 gram of fiber—or better. From appetizers and snacks to main dishes and even special desserts, we’ve got you covered with double the number of recipes found in many other diabetes cookbooks.
Inside the book:
Introduction by Dr. Dariush Mozaffarian, a world-renowned nutrition scientist, cardiologist, and professor at the Friedman School of Nutrition Science and Policy and Tufts University
An overview of type 1 and type 2 diabetes and prediabetes and the role of carbohydrates, fiber, protein, fats, and sodium in a healthy diet
The Plate Method and sample menus
Our picks for the best lower-salt and sometimes lower-fat versions of pantry ingredients
Creamy Broccoli Cheddar Soup
Swapping out regular cheddar for extra-sharp allows us to use less cheese without compromising the soup’s cheesy flavor. Recent research indicates that a low-fat diet is not necessary for people with diabetes or anyone else—as long as the right type of fat is consumed. We use full-fat cheeses throughout The Complete Diabetes Cookbook because they have better flavor.
Lemony Penne with Chicken, Sun-Dried Tomatoes, and Artichokes
A lighter pasta dish with fiber-rich artichokes—frozen ones contain less sodium than canned or marinated ones—and savory enhancers such as lemon juice and zest, white wine, fresh basil, and sun-dried tomatoes. All the pasta recipes in The Complete Diabetes Cookbook call for whole-wheat pasta (which contains protein, fiber, and vitamins that refined white flour lacks) and balance the pasta with healthy vegetables and proteins.
One-Pan Pork Chops and Vegetables with Parsley Vinaigrette
An easy weeknight meal full of incredible flavor with plenty of roasted vegetables, including unpeeled potatoes and whole garlic cloves (we said it was easy!). Season with lots of fresh rosemary, paprika, and coriander and serve with a vinaigrette full of bright flavor and olive oil (people who regularly include healthy fats such as olive oil in their diets have reduced rates of diabetes).
Holiday Cookies
We were pleasantly surprised that halving the sugar of our holiday cookie recipe yielded buttery, sweet cookies. But without the added sugar, the cookies domed during baking, producing an unsightly (and undecoratable) hump on each cookie. We arrived at a solution through a happy accident: Halfway through baking, if we jostled the baking sheet, some of the cookies would deflate and bake up perfectly flat. By striking the pan against a surface partway through baking, we could create flat, uniform shapes every time.
