Managing diabetes can include soul-satisfying comfort foods.
Many who are committed to managing diabetes feel deprived of the comfort foods others enjoy regularly. Everyone needs a soul-satisfying dish once in a while.
Diabetes Comfort Food offers 250 recipes that bring to mind the warmth of home and family. Each recipe has been reviewed by a Certified Diabetes Educator and features a data-box of complete nutritional analysis per serving as well as an "Exchanges per Serving box."
Anyone with diabetes can enjoy such comforting dishes as:
- Creamy mushroom soup, honey-garlic chicken wings
- Sunday roast beef with wine gravy, zesty barbecued spareribs
- Best-ever macaroni and cheese, baked penne with Italian sausage and sweet peppers
- Classic scalloped potatoes, creamed spinach and mushroom bake
- Butter tarts, oven French toast, classic chocolate chip cookies.
Also included are recipe tips, meal suggestions and make-ahead ideas that will appeal to both novice and experienced home cooks.
Managing diabetes can include interesting as well as healthful dishes. This book includes a wonderful variety of comfort foods that follow a sensible meal plan.
|Publisher:||Rose, Robert Incorporated|
|Product dimensions:||9.84(w) x 10.94(h) x 0.78(d)|
About the Author
Johanna Burkhard is a freelance food consultant and recipe developer who contributes to a variety of magazines and appears regularly on television and radio. She lives in Toronto.
Barbara Selley is a registered dietitian, published author and cooking instructor. She lives in Toronto.
Table of Contents
- 22 recipes
- 25 recipes
Sandwiches and Light Suppers
- 19 recipes
- 26 recipes
Stews, Pot Roasts and One-Pot Simmers
- 15 recipes
A Pound of Ground
- 22 recipes
Pasta and Grains
- 29 recipes
- 23 recipes
- 15 recipes
Muffins and Breads
- 24 recipes
- 17 recipes
Recipe Analysis Index
Each of us has our own favorite comfort foods -- whether they be special-occasion meals that bring back memories of time spent with family and friends, or cherished recipes that evoke raves when you serve them. People with diabetes (and those planning and cooking meals for them) sometimes assume they will no longer be able to enjoy their favorite comfort foods. Not true. This book will help you prepare healthy, soul-satisfying meals using familiar recipes that every member of the family, including those with diabetes, will enjoy -- meals with a variety of breads and other grain products; vegetables and fruit; lean meat, poultry and fish; and lower-fat dairy products.
For people with diabetes, one of the primary goals is maintaining or achieving a healthy weight. This means controlling calorie intake and limiting total fat to no more than 30% of calories and saturated fat to no more than 10% of calories. For a person eating 2,000 calories a day, for example, the total fat consumed should be about 65 grams, including no more than 22 grams of saturated fat.
Controlling sodium is also important. Sodium in the diet comes primarily from salt, whether it be used in cooking, added at the table or hidden in manufactured and prepared foods. Consider that one teaspoon (5 mL) of salt contains about 2,400 mg of sodium. The American Diabetes Association limits sodium to 2,400-6,000 mg per day, while the Canadian Diabetes Association suggests 2,000-4,000 mg. In both cases, the lower end of the range is recommended.
There is a common misconception that those with diabetes should avoid carbohydrates, especially sugar. This is not true, but you should control the total amount of carbohydrate eaten and spread it evenly throughout the day's meals and snacks. Glycemic index -- the degree to which a particular type of carbohydrate raises blood sugar -- is also important. Foods such as legumes, vegetables and whole-grain foods have the lowest glycemic indexes and should be consumed often. To learn more about glycemic index, consult your diabetes educator or visit wwwdiabetes.org or www.diabetes. ca.
The recipes in Diabetes Comfort Food call for ingredients that are readily available in supermarkets, and the cooking directions are easy to follow. Time-saving shortcuts, practical information and nutrition tips are also provided. In addition, each recipe includes a nutritional analysis that breaks down calories, total carbohydrate (and fiber), protein, total fat (plus saturated fat and cholesterol) and sodium per serving, and America's Exchanges and Canada's Choices are listed. When you're planning meals, use this information to compensate for recipes that are higher in fat, sodium or carbohydrate with those that are lower.