Diabetic Cookbook
By Jenny Brown
()
About this ebook
Diabetics can live a normal life if they are willing to make a few lifestyle changes.
In this book you will find over 140 easy recipes that show you how to prepare diabetic meals to help you with diabetes control. The Diabetic recipes cover breakfast, lunch, dinner, snacks and smoothies. Inside you will find a wealth of information.
Read now how you can treat and manage diabetes without drugs. You will discover basic Diabetic dietary guidelines and the Diabetic's shopping list for the good foods, bad foods and neutral foods.
· Over 20 Breakfast Recipes
· Over 25 Lunch Recipes
· Over 20 Dinner Recipes
· Over 35 Dessert Recipes
· Over 30 Great Snack Recipes
· Over 10 Smoothies for diabetics
Many hints, tips and ideas are contained in this book. Jenny is a type II diabetic and has a lot of experiance.
Jenny Brown
Jenny Brown earned a graduate degree in 19th-century history.Her very first professional sale as a writer was a biographical pieceabout Louisa May Alcott’s childhood. Years later, her favoritehobby continues to be reading biographies of people who livedin the 18th and 19th centuries. She has earned her livingin many different ways: performing as a singer-songwriter inWestern Massachusetts and Nashville, writing nonfiction, and,for the past fifteen years, running a successful small press. Jenny has been a student of astrology since her teens. This ancientart helps her make sense of her life and accept that the way she is,with all her oddities, is the way she’s supposed to be. Though shehas always loved reading love stories set in the past, what got herwriting them was finding, at last, the Hero of Her Own Romance.
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Diabetic Cookbook - Jenny Brown
Copyright 2013 Jenny Brown. Revised November, 2017.
All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher.
Disclaimer:
All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material. While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.
It is not meant to replace the advice of your healthcare provider. Before adopting any new diet or exercise program, consult with your healthcare provider. He or she can evaluate any new health regimen in light of your personal medical history.
Breakfast Recipes
Why, sometimes I've believed as many as six impossible things before breakfast.
― Lewis Carroll, Alice in Wonderland
––––––––
Breakfast in my opinion is very important and I have proven it for myself. If I have a low carbohydrate, low saturated fat and low sugar breakfast my glucose does so very much better and I have less chance of experiencing elevated glucose readings and have consistent great glucose readings.
You probably have been frustrated when you go online to look for diabetic information whether it is recipes or anything else. The websites out there take you in circles to get you to sign up and try to force you to have to look at the ads on their sites. I don't know about you but I just want a little information and week by week I am learning what I need to know to improve my health as a type II diabetic.
A little general information needs to be put into the picture at this point. There are some general concepts that we keep in mind with all of our recipes if we are diabetic. The latest information that I have seen pretty much indicates that we need to limit our carbohydrate intake as well as our sugar or sweet intake. Carbohydrates convert into a higher glucose level and that is what is damaging our body. Literally, like sandpapering the walls of our arteries setting us up for other major health risks such as heart disease and Alzheimer's.
I am not going to take the time here but I am very leery about many of the alternative sweeteners and so I have been gradually cutting back on the sweet taste in everything I consume, and my goal is to get away from the sweet addiction. When I do use a sweetener I use Stevia which is in my opinion the best option unless we find out that they are adding horrible chemicals to the Stevia plant base. Watch out for many of the sugars that are hidden on the labels of the products we buy. Look for the ose
Such as glucose, maltose, lactose etc.
I told my doctor that they should take each type II diabetic patient for some exercise a couple times every week and monitor their glucose. In a month I bet it will come down 10 percent or better. Mine did, and when I got slack on the exercise it went back up. It's true, as much as I hate to admit it. I hate exercising. Don't you!
I have seen 100's of breakfast recipes and I am amazed that they are recommending them as they have way too much sugar, glucose and carbohydrates. I have seen where they take out the sugar and increase the fat. Be wise and study the labels.
Another thing you will notice is that I am not afraid to use a little butter. I have concluded by my own extensive research and visiting a plant that produces margarine that I will take my chances with a little butter. I will do better to put more effort into reading the labels and finding all the hidden sugar and maltose and fructose etc. Did you know about the fact that we need some of those fats, yes ok, not too much butter but let's be wise.
One of my favorite spices is Ceylon cinnamon (the best cinnamon is Ceylon cinnamon) and halleluiah it has a lowing effect on our glucose. Bring on the Ceylon cinnamon, (No white sugar and Ceylon cinnamon). Look for ways to use it in your dishes. They also sell capsules in the health food stores.
The best egg dish
Ingredients:
6 eggs
3 thick slices of red vine ripened tomatoes
1 large avocado
1/8 tsp. Sea salt
1/2 tsp. cayenne pepper or to taste
6 fresh bay leaves pinched into dime pieces
20 slices of sliced pepperoni.
1 cup Greek yogurt
Mix eggs, spices and pepperoni in a mixing bowl. Spray a large pan with a cooking spray and pour in about 1 ounce of mixture at a time. Make sure some pepperoni gets included. Cook until it starts to get firm and then flip over and cook until done. Place on dish with a large scoop of yogurt.
This will provide lots of protein to keep your glucose stable and a small amount of carbohydrates and negligible sugar. Add cayenne pepper to keep your circulation in peak. (Study the benefits of cayenne).
Turkey apple sausage patties
Ingredients:
1/2 cup shredded peeled apple.
1/4 cup Walnuts or Almonds.
1 tsp. snipping’s of fresh sage or
1/2 tsp. dried sage crushed.
1/4 tsp. black pepper.
1/8 tsp. Sea salt
1/8 tsp. Ceylon cinnamon
Dash of ground nutmeg
8 oz. uncooked breast turkey meat.
Non- stick cooking spray.
Combine ingredients in bowl and mix properly
Make into 1/2 inch thick patties.
Broil in pan 5 inches away from heat making sure they don't burn. Should take about 10-15 minutes but watch closely. Test patty with cooking thermometer to make sure inside temperature has reached 165 degrees because you cannot go by the look of the patty.
Each patty will have about 120 calories and most of all about only 4 carbohydrates and very little fat.
Serve hot with egg whites and a small bowl of fresh fruit. No added sugar.
Easy breakfast quiche
Servings: 6
Ingredients:
1/2 lb. Low fat Cheddar Cheese
7 slice Low carb. Bread
2 cups Skim Milk
6 eggs
1/2 tsp. Mustard
1/8 tsp. Cayenne pepper
1 small can of Mushrooms
1/2 tsp. Chives
1/2 cup red bell pepper diced
I like to add some meat but it's up to you.
Directions:
Mix first three ingredients in a 9x13 pan. In another bowl mix remaining ingredients and pour over first three ingredients. Refrigerate at least 3 hours for the bread to absorb the egg and milk mixture. Bake covered at 325 degrees for 30 minutes and uncovered for 30 minutes. Sprinkle a little chive over the top. Serve with fresh fruit like blueberries.
Sausage Mixture
Ingredients:
3/4 lb. ground pork breakfast sausage
1 medium onion, chopped (1/2 cup)
1 can (4 oz.) Green Giant® mushroom pieces and stems, drained
1/2 teaspoon Sea salt
3 tablespoons chopped fresh sage
1 cup shredded Cheddar cheese (4 oz.)
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
Heat oven to 375°F.
Spray 12 regular-size muffin cups with cooking spray. Then 10-inch skillet, cook sausage and onion over medium-high heat 5 to 8 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, Sea salt, sage and cheese.
In a medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon in 1 level tablespoon of baking mixture into each muffin cup. Now top with about 1/4 cup sausage mixture. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top. Bake about 30 minutes or until a toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With a thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Breakfast wraps
Ingredients:
3 cups unsweetened sliced strawberries
2 ounce of Stevia (or to taste)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Sea salt
2 cups milk
2 tablespoons butter, melted
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 eggs
2/3 cup whipping cream
1 package (8 oz.) cream cheese, softened
1 tablespoon finely shredded lime peel
1. In medium bowl, toss strawberries and 1 oz. Stevia; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon Stevia, the baking powder and Sea salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
2. Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until it is bubbling. Pour batter, a little less than 1/4 cupful into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run a wide spatula around edge to loosen; turn and cook other