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Diabetic Cooking: Snacks, Main Dishes, Desserts: 3 Books in 1
Easy-to-prepare recipes from America's favorite brand name companies. Dietary exchanges and nutritional information for each recipe. Beautiful full-color photos.
- GenresCookbooks
288 pages, Hardcover
First published January 1, 2007
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January 20, 2015
I received this book as a Christmas present one year (I also received the same cookbook in the card and collectors tin by Publications International, Ltd) and thumbed through the recipes. I let it sit on the shelf for awhile before trying some of the recipes and I must say, they are delicious.
Of course, I had to substitute some of the processed and premade ingredients for fresh, healthy ingredients but the base recipes had been created with diabetics in mind. If you see that it calls for a can of beans, substitute 10 oz of homemade. If you see it calls for a packet of some spice--chances are it has more sodium than you're allowed in a week! Again, substitute the appropriate spices from your spice rack and create a healthier version. Use common sense, as not all recipes are good for us diabetics to have.
Some of the recipes call for meats that are just too expensive, so I would substitute a cheaper, more readily available cut of meat. Of course, if you find a cut of expensive meat on sale or clearance, by all means this cookbook would be a great way to try a new recipe on a bargain meat.
The recipes are easy to follow, some have an abundance of ingredients, so gather them before hand, follow the directions, take your time and you'll do fine. Don't worry that your finished dish doesn't resemble the dish in the picture from the cookbook. They are professional cooks, photographers and food arrangers.
I give Diabetic Cooking 4.5 stars.
Of course, I had to substitute some of the processed and premade ingredients for fresh, healthy ingredients but the base recipes had been created with diabetics in mind. If you see that it calls for a can of beans, substitute 10 oz of homemade. If you see it calls for a packet of some spice--chances are it has more sodium than you're allowed in a week! Again, substitute the appropriate spices from your spice rack and create a healthier version. Use common sense, as not all recipes are good for us diabetics to have.
Some of the recipes call for meats that are just too expensive, so I would substitute a cheaper, more readily available cut of meat. Of course, if you find a cut of expensive meat on sale or clearance, by all means this cookbook would be a great way to try a new recipe on a bargain meat.
The recipes are easy to follow, some have an abundance of ingredients, so gather them before hand, follow the directions, take your time and you'll do fine. Don't worry that your finished dish doesn't resemble the dish in the picture from the cookbook. They are professional cooks, photographers and food arrangers.
I give Diabetic Cooking 4.5 stars.
Displaying 1 of 1 review