Book Information: The Kitchen Diva’s Diabetic Cookbook

diva Book Information: The Kitchen Divas Diabetic CookbookThe Kitchen Diva’s Diabetic Cookbook

125 Healthy Delicious Recipes for Diabetics and Those Who Dine with Them

by Angela Medearis Shelf
U.S.: $24.99
ISBN: 9781449402396
Format: Paperback
Size: 7 3/4 x 8 3/4 in.
Page Count: 272 pages

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Angela Medearis Shelf Talks About The Kitchen Diva’s Diabetic Cookbook

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Angela Medearis Shelf Appearances for The Kitchen Diva’s Diabetic Cookbook

diva Angela Medearis Shelf Appearances for The Kitchen Divas Diabetic CookbookApril 28, 2:00 p.m.
Barnes & Noble
2701 Parker Road
Round Rock, TX 78681
http://store-locator.barnesandnoble.com/store/2009

May 5, 11 a.m.
Faraday’s Kitchen Store
1501 Ranch Road 620 N.
Austin, TX 78734
512-266-5666
faradayskitchenstore.com

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The Kitchen Diva Dishes Up A Healthy Dose of Fun & Flavor

diva The Kitchen Diva Dishes Up  A Healthy Dose of Fun & FlavorAngela Shelf Medearis, The Kitchen Diva, brings soul, heart and sass to her newest collection of recipes, The Kitchen Diva’s Diabetic Cookbook: 150 Healthy, Delicious Recipes for Diabetics and Those Who Dine With Them ($24.99, Andrews McMeel Publishing, April 24, 2012).

The Kitchen Diva — a regular guest on The Dr. Oz Show and the Today show — dedicates this book to helping cooks of all skill levels create fun, easy, and budget-friendly recipes that address the needs of prediabetics, people with type 1 and type 2 diabetes and diabetic-related complications, women with gestational diabetes, or anyone looking to embrace a healthier lifestyle. Angela’s cooking ­­— a new version of American comfort food and ethnic dishes — is custom-designed for diabetics and the people in their lives. Each of the seven chapters is packed with recipes that will keep families happy and healthy, kids entertained, and party guests impressed, such as Apple-Stuffed Sandwiches and Peanut Butter Bars for breakfast, Parsley-Walnut Pesto and Cinnamon-Spiced Walnuts for easy party snacks, and stunning entrees such as Calypso Coconut Shrimp Salad and Apple-Pecan Pork Chops. Each recipe includes a detailed nutritional and caloric analysis, certified by a registered dietitian.

The Kitchen Diva’s Diabetic Cookbook makes it easy for anyone to healthily feed the bodies and souls of their loved ones.

Fact: 20 million people in the United States suffer diabetes, and it’s estimated that an additional 5.5 million have the disease but are undiagnosed.

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Jerk Chicken Salad with Tropical Fruit Dressing

diabeticcookbook0866 Jerk Chicken Salad  with Tropical Fruit DressingFrom The Kitchen Diva’s Diabetic Cookbook Andrews McMeel Publishing

Makes 4 servings

Marinade:
1/4 cup no-sugar-added apple cider vinegar
3 tablespoons stevia granulated sweetener or agave syrup
2 to 3 tablespoons habanero hot sauce (or your preference)
2 teaspoons ground allspice
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 green onions, including green parts, chopped

4 (4-ounce) boneless, skinless chicken breasts
Olive oil cooking spray
1 (3- to 6-ounce) bag prewashed mixed salad greens
1 1/2 cups chopped or shredded radicchio
8 figs, quartered, or 12 green or purple seedless grapes, halved
1 cup fresh or canned pineapple chunks in natural juices
4 tablespoons Tropical Fruit Dressing (recipe below)
Pomegranate seeds, for garnish

To make the marinade, mix together all the ingredients in a small bowl until well blended.

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Flourless Almond Mini Cakes with Mixed-Berry Topping

diabeticcookbook0720 Flourless Almond Mini Cakes with Mixed Berry ToppingFrom The Kitchen Diva’s Diabetic Cookbook / Andrews McMeel Publishing

Makes 16 Mini Cakes

These cakes are good on their own, but even more delicious served with warm mixed-berry topping.

Butter-flavored cooking oil spray
4 large eggs, at room temperature, separated
1/2 cup agave syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups almond flour or almond meal

TOPPING
2 cups frozen mixed berries or
2 (10-ounce) boxes frozen mixed berries
2 tablespoons agave syrup
1 1/2 teaspoons cornstarch

Preheat the oven to 350°F. Spray one mini-muffin pan with a light coating of cooking oil spray. You can also use individual ramekin baking cups, but the yield will be less.

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About Angela Shelf Medearis

Angela Shelf Medearis is an award-winning author of more than ninety children’s books and six cookbooks. She’s a culinary historian, chef, food writer, president of Diva Productions, Inc., and a motivational speaker. She has been featured on Throwdown with Bobby Flay and also hosts her own show, The Kitchen Diva!, which airs on hulu.com. She lives with her husband and family in Austin, TX. For more information about The Kitchen Diva, visit her online at www.divapro.com.

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