The rising incidence of diabetes is creating a health crisis around the globe, but many people transition through a “prediabetes” stage, where blood glucose is elevated but is not high enough to be considered diabetes.
Current research proves that people with prediabetes can take steps to reduce their risk of developing diabetes. And those same steps can help people with diabetes to thrive and lead fulfilling lives.
The Diabetes Prevention & Management Cookbook by Johanna Burkhard and Barbara Allan is a decent resource that explains what diabetes is and ways to live with it as well as a cookbook.
There are good strategies for people with pre-diabetes too that may help avoid the blood sugar and insulin imbalances. The book has sample meal plans and offers suggestions on better snack choices to help keep blood sugar levels more stable without putting on weight.
This book provides strategies for preventing and managing diabetes, in an easy-to-follow 10-step program. You will learn why a healthy lifestyle — including a nutritious diet, exercise and stress management — is the best defense against disease. The upside is the recipes in The Diabetes Prevention & Management Cookbook are good whether you are working through diabetes or just like to make healthier eating choices.
The 150 recipes are specifically designed to help manage blood glucose, blood pressure and cholesterol while supporting a healthy weight, and will be enjoyed by everyone in the family. Best of all, the 28-day menu plan is your delicious prescription for health, with meals and snacks you can customize to your needs.
Parmesan Chicken Strips
Makes 5 servings
Preheat oven to 400°F (200°C)
Baking sheet with rack, rack sprayed with vegetable oil cooking spray
16 whole wheat soda crackers, broken into pieces
1⁄3 cup freshly grated Parmesan cheese 75 mL
1⁄2 tsp dried basil 2 mL
1⁄2 tsp dried marjoram 2 mL
1⁄2 tsp paprika 2 mL
1⁄4 tsp freshly ground black pepper 1 mL
1 lb boneless skinless chicken breasts (2 large) 500 g
1 large egg 1
1 clove garlic, minced 1
1. In food processor, combine crackers, Parmesan, basil, marjoram, paprika and pepper. Process to make fine crumbs. Transfer to a shallow bowl.
2. Cut chicken breasts in half lengthwise to make 2 thin pieces. Cut each piece diagonally into 5 strips.
3. In a bowl, beat egg and garlic. Add chicken strips. Using a fork, dip chicken strips, a few at a time, in crumb mixture until lightly coated. Arrange on rack set on baking sheet, spacing strips 1 inch (2.5 cm) apart. Discard any excess egg and crumbs.
4. Bake in preheated oven for 14 to 18 minutes or until chicken is no longer pink inside.
Lemon Cream with Fresh Berries
Makes 4 servings
1⁄4 cup granulated sugar 60 mL
2 tsp grated lemon zest 10 mL
1⁄4 cup freshly squeezed lemon juice 60 mL
2 tbsp cold water 30 mL
1 tbsp cornstarch 15 mL
1⁄2 cup light cream cheese, softened 125 mL
1 cup nonfat plain yogurt or artificially 250 mL
Sweetened lemon-flavored or vanilla-flavored yogurt
3 cups assorted fresh berries 750 mL
Additional berries and grated lemon zest
Fresh mint sprigs
1. In a small saucepan, whisk together sugar, lemon juice, cold water and cornstarch until smooth. Cook over medium heat, whisking constantly, for 2 to 3 minutes or until mixture comes to a full boil and thickens. Remove from heat and whisk in cream cheese and lemon zest until smooth. Whisk in yogurt. Cover and refrigerate for at least 4 hours, until chilled and slightly thickened, or for up to 1 day.
2. Arrange half the berries in four parfait glasses or large wine glasses. Top with half the lemon mixture. Layer with the remaining berries and lemon cream. Serve immediately or cover and refrigerate for up to 4 hours. Just before serving, garnish with whole berries, lemon zest and mint sprigs.
This is a good cookbook for anyone looking to make some healthier eating choices and would be a good addition to your cookbook shelf.
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