(as of Apr 30,2021 22:02:58 UTC – Details)
Enjoy the Southern foods you love with a diabetic cookbook that loves you back.
Head down South with a diabetic cookbook that helps you transform classic Southern comfort foods using diabetes-conscious ingredients. Discover over 100 variations on favorite dishes like fried chicken, mac and cheese, and Hoppin’ John, and learn how to make them with flavorful substitutions like alternative grains and flours, garlic, onion, and chives, instead of so much starch and salt.
With this diabetic cookbook, you’ll prepare hearty, comforting meals that balance the trademark bright acidity and satisfying heat of Southern cooking―but are designed with ADA guidelines in mind. Every recipe includes the nutrition information you need at a glance, and you’ll even find lists of key pantry staples to keep on hand.
Discover a Southern-style diabetic cookbook with:
- Nothing to lose―Healthy ways to braise, barbeque, smother, and air fry all your favorites.
- Condiment creations―Make your own brines, rubs, sauces, and seasonings.
- What’s in a serving size?―Tips for knowing what a serving size looks like for different food groups, and the nutritional value they contain.
You can have it both ways, thanks to a diabetic cookbook that lets you keep your health and keep the flavor.
From the Publisher
Sample recipe: LOW COUNTRY BOIL
1. In an electric pressure cooker, combine the potatoes, sausage, shrimp, seasoning, onions, garlic, celery, and bay leaves. Cover with the water, and top with the corn.
2. Close and lock the lid, and set the pressure valve to sealing.
3. Select the Manual/Pressure Cook setting, and cook for 7 minutes.
4. Once cooking is complete, quick-release the pressure. Carefully remove the lid.
5. Drain the liquid and discard the bay leaves. Transfer the shrimp, sausage, and vegetables to a bowl and serve immediately. Garnish each portion with a lemon wedge (if using).
SERVES 8 [5 TO 8 SHRIMP, 2 PIECES SAUSAGE, 1 POTATO, AND 1 PIECE CORN EACH]
CARBS PER SERVING: 39g PREP TIME: 15 minutes | COOK TIME: 10 minutes
A seafood boil is synonymous with a summer gathering, and it’s said that the original name of this low country boil was Frogmore stew, named for a fishing village on the island of St. Helena. You may also hear it referred to as a Beaufort boil or stew. Whatever the name, this low country boil is an easy-to-prepare meal that will satisfy a crowd no matter the season.
PER SERVING: Calories: 294; Total Fat: 6g; Cholesterol: 141mg; Sodium: 451mg; Total Carbohydrates: 39g; Sugar: 4g; Fiber: 5g; Protein: 25g
SUBSTITUTION TIP: You can swap out fresh corn for frozen corn; just be sure to read the label and find frozen corn without additives. To reduce sodium, omit the sausage.
30 MINUTES OR LESS • DAIRY-FREE • ELECTRIC PRESSURE COOKER GLUTEN-FREE • NUT-FREE • SOY-FREE
2 pounds small new potatoes
1 pound low-sodium chicken sausage, cut into 2-inch pieces
1 pound shell-on shrimp, deveined
1/2 cup Not Old Bay Seasoning (page 132)
2 small onions, quartered
1 garlic bulb, 2 bay leaves, 2 cups water
1 celery stalk including leaves, halved
4 ears fresh corn, halved Lemons, cut into eighths, for serving