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Andy Sutton - The Comprehensive Diabetes Cookbook: Diabetic Medical Food Book and Diabetic Diet, Best Way to Reverse Diabetes with Diabetic Plate recipes.

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The Comprehensive Diabetes Cookbook: Diabetic Medical Food Book and Diabetic Diet, Best Way to Reverse Diabetes with Diabetic Plate recipes.
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Andy Sutton
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Diabetes can impact anyone.Healthy diet or not, you could come down with diabetes next week, and for some people, that is precisely the case. Some people are born with the development of diabetes, but the most common kind is the kind that is developed later on in life. Effectively, diabetes will impact the way that your body can manage its blood sugar. When you are diabetic, you usually have higher than normal blood sugar levels when you are not mindful of the foods you eat, typically due to a problem in which you cannot manage insulin. Diabetes is surprisingly common:roughly 9.4% of the United States population is living with diabetes, meaning that in every crowd of 10 people, there is a very good chance that one of them is currently suffering from diabetes. What does this mean for you, then? It means that you are not alone. Diabetes is so common that many restaurants have plenty of low-carb options there to enjoy a meal out and about.

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Contents

Sour Cream Pound Cake

Servings: 16
Ingredients:
1 teaspoon plus 4 tablespoons (12 stick) unsalted butter, softened, divided
2 cups cake flour plus flour for dusting the pan
2 teaspoons baking powder
12 teaspoon baking soda
14 teaspoon salt
1 cup sugar
2 large eggs
1 cup reduced-fat sour cream
1 tablespoon vanilla extract
Directions:
1. Preheat the oven to 350F. Brush an 812 x 412-inch loaf pan with 1 teaspoon of the butter. Dust the

pan lightly with flour, shaking the pan to remove the excess.
2. Combine the 2 cups flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix
well.
3. Place the remaining 4 tablespoons butter in a large mixing bowl and beat at medium speed with an
electric mixer until fluffy. Gradually beat in the sugar. Beat in the eggs one at a time. Add the sour
cream and vanilla and beat until smooth. Add the flour mixture and beat at low speed just until
smooth.
4. Spoon the batter into the pan and bake until a wooden toothpick inserted in the center of the loaf
comes out clean, 50 to 55 minutes.
5. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely
on a wire rack before slicing. The cake can be covered in an airtight container and stored at
roomtemperature for up to 3 days.
Nutrition Info: 25 g carb, 157 cal,6 g fat, 3 g sat fat, 40 mg chol, 0 g fib, 2 g pro, 141 mg sod Carb Choices: 112; Exchanges: 112 carb, 1 fat

Roasted Eggplant And Spinach Salad with Peanut Dressing

Servings: 4
Ingredients:
1 tablespoon plus 1 teaspoon canola oil, divided
1 mediumeggplant (about 114 pounds), cut into 12-inch rounds
14 teaspoon kosher salt
6 cups loosely packed torn fresh spinach
1 recipe Peanut Dressing
2 tablespoons chopped fresh cilantro
Directions:
1. Preheat the oven to 425F. Brush a large rimmed baking sheet with 1 teaspoon of the oil. 2. Brush the eggplant slices with the remaining 1 tablespoon oil. Sprinkle with the salt. Arrange in a

single layer on the baking sheet. Bake, turning once, until tender and well browned, 35 to 40 minutes. Transfer to a platter and let cool to room temperature.
3. Place the spinach in a large bowl, drizzle with 2 tablespoons of the dressing, and toss to coat. Divide the spinach among 4 plates and top evenly with the eggplant. Drizzle the eggplant evenly with the remaining dressing, sprinkle with the cilantro, and serve at once.
Nutrition Info: 13 g carb, 158 cal, 10 g fat, 1 g sat fat, 0 mg chol, 6 g fib, 5 g pro, 351 mg sod Carb Choices: 12; Exchanges: 12 carb, 2 fat

Butternut Squash And Gruyre Gratin

Servings: 8
Ingredients:
5 teaspoons extra virgin olive oil, divided
2 large onions, thinly sliced
34 teaspoon kosher salt, divided
1 tablespoon chopped fresh rosemary
14 teaspoon freshly ground pepper
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 14-inch slices 3 ounces shredded Gruyre (about 34 cup), divided
34 cup fresh whole wheat breadcrumbs
Directions:
1. Heat a large nonstick skillet over medium heat. Add 2 teaspoons of the oil and tilt the pan to coat the

bottom evenly. Add the onions and 14 teaspoon of the salt and cook, stirring occasionally, until very soft and browned, about 25 minutes. Stir in the rosemary and pepper and set aside.

2. Preheat the oven to 350F. Brush a shallow 3-quart baking dish with 1 teaspoon of the remaining oil. Place onethird of the squash slices in the dish and sprinkle with 14 teaspoon of the remaining salt. Top the squash with half of the onion mixture. Top the onions with half of the Gruyre. Top the Gruyre with one-third of the squash slices and sprinkle with the remaining 14 teaspoon salt. Spread the remaining onions over the squash. Sprinkle with the remaining half of the Gruyre. Top with the remaining one-third of the squash slices.

3. Cover and bake 30 minutes. Uncover and bake 20 more minutes. Stir together the breadcrumbs and the remaining 2 teaspoons oil. Sprinkle over the gratin and bake until the crumbs are browned, 10 minutes longer. Let stand 5 minutes before serving.

Nutrition Info: 21 g carb, 150 cal, 6 g fat, 2 g sat fat, 12 mg chol, 3 g fib, 5 g pro,176 mg sod Carb Choices: 112; Exchanges: 112 starch, 12 high-fat protein

Bacon-basil Mushrooms

Servings: 4
Ingredients:
2 strips center-cut bacon
1 small red onion, cut in half and sliced
2 garlic cloves, minced
112 pounds cremini mushrooms, sliced
14 teaspoon kosher salt
14 teaspoon freshly ground pepper
3 tablespoons chopped fresh basil
Directions:
1. Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and chop.

Pour off and discard all but 2 teaspoons of the drippings.
2. Add the onion to the bacon drippings and cook, stirring often, until softened, about 5 minutes. Add
the garlic and cook, stirring constantly, until fragrant, 30 seconds. Add the mushrooms and cook,
stirring often, until the mushrooms are tender and most of the liquid has evaporated, about 8
minutes. Remove from the heat and stir in the bacon and the basil. Spoon the mushrooms into a
serving dish and serve hot or warm.
Nutrition Info: 9 g carb, 88 cal, 3 g fat, 1 g sat fat, 5 mg chol, 1 g fib, 5 g pro, 148 mg sod Carb Choices: 12; Exchanges: 1 veg, 12 fat

Herb Water

Servings: 8
Ingredients:
8 cups cold water, divided
14 cup loosely packed fresh basil, dill, mint, or cilantro leaves or 2 tablespoons fresh tarragon leaves

or a combination
8 thin lemon slices
Directions:
1. Place 1 cup of the water and the herb of your choice in a blender and process until smooth. 2. Set a fine wire mesh strainer over a 2-quart pitcher. Pour the herb mixture through the strainer.

Discard the solids. Add the remaining 7 cups water to the pitcher and refrigerate until chilled, at least 2 hours and up to 2 days.
Nutrition Info: 0 g carb, 0 cal, 0 g fat, 0 g sat fat, 0 mg chol, 0 g fib, 0 g pro, 10 mg sod Carb Choices: 0

Vanilla Cream Pie

Servings: 12
Ingredients:
1 recipe Pastry Crust
2 cups 1% low-fat milk
1 large egg
12 cup sugar
3 tablespoons cornstarch
Pinch of salt
2 teaspoons vanilla extract
Directions:
1. Preheat the oven to 400F.
2. Place the pastry dough between two sheets of wax paper. Roll the dough into a 12-inch circle.

Remove the top layer of wax paper and place the dough, with the wax paper facing up, into a 9-inch glass pie plate. Starting from the edge of the dough, gently remove the wax paper. Fold the overhanging dough under and crimp the edge decoratively. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake 20 minutes. Remove the parchment and weights and bake until the crust is lightly browned, 5 to 8 minutes. Cool completely on a wire rack.

3. Meanwhile, to make the filling, combine the milk, egg, sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 8 minutes. Stir in the vanilla.

4. Spoon the hot filling into the crust. Place a sheet of wax paper directly on the filling and refrigerate 4 hours or until firm. The pie is best on the day it is made.
Nutrition Info: 23 g carb, 147 cal, 5 g fat, 3 g sat fat, 30 mg chol, 1 g fib, 3 g pro,85 mg sod Carb
Choices: 112; Exchanges: 112 carb, 1 fat

Asian Barbecued Chicken

Servings: 4

Ingredients:
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
212 teaspoons canola oil, divided
2 garlic cloves, minced
1 teaspoon grated fresh ginger

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