Jennifer Bucko Lamplough - The Healthy Carb Diabetes Cookbook: Favorite Foods to Fit Your Meal Plan

Director, Book Publishing, Robert Anthony; Managing Editor, Book Publishing, Abe Ogden; Editor, Greg Guthrie; Production Manager, Melissa Sprott; Composition, ADA; Cover Design, pixiedesign, LLC; Printer, Transcontinental Printing.

2008 by the American Diabetes Association, Inc. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association.

Printed in Canada
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The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented. However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal or other injury, loss, or damage that may result from the suggestions or information in this publication.

The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper).

ADA titles may be purchased for business or promotional use or for special sales. To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact Jewelyn Morris, Special & Bulk Sales, at the address below, or at JMorris@diabetes.org or 703-299-2085.

For all other inquiries, please call 1-800-DIABETES.

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Library of Congress Cataloging-in-Publication Data
Bucko, Jennifer, 1974
Healthy carb diabetes cookbook / by Jennifer Bucko and Lara Rondinelli. -- 1st ed.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-58040-291-0 (alk. paper)
1. Diabetes--Diet therapy--Recipes. 2. Complex carbohydrate diet--Recipes I. Rondinelli, Lara M., 1974- II. Title.
RC662.B828 2007
641.56314--dc22
2007042381
eISBN: 978-1-580406161

Contents

FIRST, I must thank the many people who supported our first cookbook, Healthy Calendar Diabetic Cooking, because without that success, we wouldnt have been able to do this cookbook. The response to that book was amazing, and we have so many people to thank. Thank you to my familymy parents, Tom and Jane Rondinelli, and my sisters, Kari Mender and Jennifer Sebringfor being proud and great marketers. Thank you to my close friends, especially Draga Beckner, Meg Clendening, and Diane Zero, as well as the members of DECAADE. All of you were huge supporters, and I thank you.

For my growth in my diabetes education, I owe many thanks to my colleagues at Rush University Medical Center. Thank you to my boss, Dr. David Baldwin, for giving me the great opportunity to serve as Diabetes Center Coordinator. I have learned so much about every aspect of diabetes, and Im very grateful for that. Thank you to my co-workers: Grace Villanueva, FNP, ND; Dr. Alexander Lurie; Dr. Arati Wagh; and Dr. Sharon Lahiri. Thanks for creating such a nice teaching and work environment. Thank you also to the Robert Morris College of Culinary Arts, especially to Nancy Rotunno, Dean and Executive Director, for supporting our efforts. Thank you to Brad Hindsley and Maegen Neal, culinary students, for all of your hard work and many hours spent on the recipes. Brad, I know you will make a wonderful chef; Maegen, you will make a great dietitian. While I was writing this book, a few of you helped when I especially needed it. Thank you, Jane Rondinelli, Jennifer Sebring, Megan Clendening, and Ann Marie Vidal.

Thank you to the many people at the American Diabetes Association for making this book possible. Thank you, Robert Anthony, Director of Book Publishing, for this great opportunity. Thanks to our editor, Greg Guthrie, for all of your hard work. Once again, huge thanks go to Madelyn Wheeler for doing a tremendous job on the nutrition analysis of the recipes. Thank you for all your feedback and your great attention to detail.

Thank you, Jared Hamilton, for making me laugh every single day that we are together and for being such a great taste tester. Thank you for your constant love and support and for sharing my excitement for food and this cookbook. I look forward to enjoying many more meals with you.

Thank you to my co-author and best friend, Jennifer Bucko, for another great project. It was fun as always. Not only are you an excellent chef and teacher, but also one of the dearest friends a person could ask for. Thank you for 21 years of wonderful friendship.

Finally, thank you again to all my patients with diabetes who continue to inspire me every day. I hope this cookbook helps prove that healthy eating does not have to be boring, tasteless, and complicated, but rather it shows that healthy eating and cooking can be quick, easy, and flavorful. Enjoy!

Lara Rondinelli, RD, LDN, CDE

MANY thanks to all of the people who helped make this book a reality, especially to my beloved, Michael Lamplough, who taste tested almost every recipe and put up with many, many piles of dishes. You, your love, and your support mean the world to me.

Thank you to my best friend and co-author, Lara Rondinelli, who is one of the most amazing people I know. Your skill, knowledge, dedication, and friendship are incredible, and I cant imagine working on a project like this with anyone else. Thanks for everything you always do for me.

Thank you to all of the staff and students at the Robert Morris College Institute of Culinary Arts, especially to Nancy Rotunno, Dean and Executive Director; Amy Keck, Director of Purchasing; and all of my fellow faculty members. Also, thank you to my students, Brad Hindsley and Maegen Neal, for all of your hard work on inputting the recipes. To all of you at RMC, your help, support, and enthusiasm helped us get this book done.

Many thanks to the staff at the American Diabetes Association, especially to Robert Anthony, Director of Book Publishing; Greg Guthrie, our fantastic editor; and Madelyn Wheeler, for her nutrition analysis of the recipes. We are grateful to you.

To the Bucko, Lamplough, and McKenzie families, thank you for your love, support, recipe ideas, taste testing, and senses of humor, all of which helped us create this book. A special thanks to my mom, Judy Bucko, who is a wonderful and talented woman and my number one cheerleader. And, as always, thanks go to my dad, Jack Bucko, who even though he isnt with us anymore is a part of every single thing I do.

Lastly, to everyone who has diabetes, I thank you for your inspiration and your desire to be healthy. I hope this book helps you and that you enjoy the food and a long healthy life. Eat well.

Chef Jennifer Bucko, MCFE

ACCORDING to the American Diabetes Association, people with diabetes are encouraged to choose a variety of fiber-containing foods (such as fruits, vegetables, and legumes), fiber-rich cereals, and whole-grain products. Whole grains have been a hot topic ever since the 2005 release of the USDA Dietary Guidelines, which recommended that of the grains eaten, at least one-half should come from whole-grain foods. According to these guidelines, eating at least three servings of whole grains per day may reduce the risk of several chronic diseases, including heart disease, cancer, and diabetes, and may also help with weight loss. Whole grains have always been known to provide dietary fiber, but they also provide vitamins, minerals, and antioxidants that are not found in other foods.