“So You’ve Been Diagnosed… Now What?” Exactly. Sometimes we just need all the information in one place. That’s exactly what you get in the Diabetes Comfort Food diet by Laura Cipullo RD, CDE and the editors of Prevention. Not only are great recipes offered in “Makeover Magic” but also tips on how to “Curb carbs. “Fill up on fiber” and choose “Flavor healthy fats” in great side-bar reminders for each recipe.
Chocolate Banana Stuffed French Toast, Grilled Pork Tacos, Caramelized Onion and Fennel pizza with Southern Pecan Bread Pudding for dessert sure doesn’t sound like deprivation to fellow reviewer Adrianne Morrison and me. All the reader has to do is tweak the ingredients of their standard recipes just a bit and follow the clear and concise cooking instructions. This cookbook givea picture perfect guidance and is one all home-cooks should have in their kitchen. And isn’t it good to know that making these recipe changes will help manage, maybe even reverse diabetes, plus help prevent diabetes in others who rely on your cooking. Win-Win for just $25. We give this book a 5-star-rating. Here’s why.
Every doctor who hands out a Diabetes diagnosis should send their patient home with this book. To get you started on an improved eating path is a 2-week Meal Planner and handy appendix containing calories, carbs and fiber content of common foods. Then you can go back to the front and review the “START” section: “Shock, Tiptoeing, Achieving, Repeating, Time.” Finally, once you’re feeling “it’s not so bad” go-ahead and review the information about the disease itself (the stuff you stopped listening to in the doctor’s office.)
Of course you could just start following the recipes… this is, after all, what will improve your condition while making you happy and comfortable to know all your favorite food is not off-limits. I’ll bet you can find a “makeover recipe” for most, if not all the meals you’re are currently preparing. You might find something even better without restrictions!
Change your recipes, change your life. If you’ve ever looked at food created for diabetics, you probably wouldn’t call it “comfort” food. You’re likely to have said the experience was “un” comfortable. Here’s your chance to discover new prep methods that may just make you smile and not apologize for what you’re serving at your next family meal.
My family tree – on both sides – is fully immersed in the diabetic drama, so this book especially caught my attention. The chance to eat good, not raise blood sugar levels and lose weight at the same time, makes sense to me. The opportunity to have a holiday sit down dinner without the “Oh, not for me’s,” and “You trying to kill me with that stuff?” seems like a dream come true. I am with Adrianne on this. $24.95 seems a small price to pay for the art of the diabetic yum. Wish there were more photos, as I am greatly inspired and encouraged to “do right” when I see beautiful pictures of what is possible.
Enjoy a “taste” of this book right now!
Steak Burrito Bowl, pg 151
Courtesy of Diabetes Comfort Food Diet by Laura Cipiullo © 2015
Reprinted with publisher permission. Available where books are sold.
Recipe photo credit: Mitch Mandel/Rodale Images
Prep time: 5 minutes • Total time: 25 minutes
Makes 6 servings
• Preheat barbecue grill to medium-high
• Baking dish
11⁄4 cups instant brown rice 300 mL
12 oz lean beef flank steak, trimmed 375 g
1 tsp chipotle seasoning 5 mL
1⁄2 tsp ground black pepper 2 mL
1 tsp olive oil 5 mL
1 can (15 oz/425 mL) black beans, drained and rinsed 1
3 romaine lettuce hearts, shredded 3
1⁄4 cup salsa 60 mL
1⁄4 cup guacamole 60 mL
1⁄4 cup reduced-fat shredded 60 mL Cheddar cheese
1. Prepare the rice according to package directions, omitting the salt. Set aside.
2. Place the steak in a baking dish and rub the steak on both sides with the chipotle seasoning and pepper. Rub the oil onto the steak.
3. Coat grill rack with cooking spray. Grill the steak for 12 minutes, turning once, or until a thermometer inserted in the center registers 145°F (63°C) for medium-rare.
4. Transfer the steak to a cutting board and let sit for 5 minutes. Slice into thin strips across the grain.
5. Evenly divide the rice, steak, beans, lettuce, salsa, guacamole, and cheese among 6 bowls.
Curb carbs: The trick to this dish is balancing the rice with all the other ingredients. Add just enough brown rice to give bulk to the dish, but leave most of the bowl for everything else.