The 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

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

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.

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.

Spray the chicken with the olive oil cooking spray. Place the chicken in a resealable plastic bag. Pour the jerk seasoning marinade over the chicken and press and shake the bag until all the pieces are thoroughly coated. Press out any air, seal the bag, and place it in a baking pan to prevent leaks. Refrigerate for at least 8 hours or up to 24 hours.

Remove the chicken from the refrigerator. Discard the marinade and allow the chicken to come to room temperature, about 30 minutes. Spray a large skillet with the olive oil cooking spray and turn the heat to medium-high. Cook the chicken for about 6 minutes, on each side, or until browned and no longer pink. Remove the chicken from the skillet, and let it rest for 6 to 7 minutes. Thinly slice each chicken breast.
Toss together the greens, radicchio, figs or grapes, and pineapple. Divide the salad among 4 plates. Arrange the warm chicken slices on top of each salad. Drizzle each with 1 tablespoon of the tropical fruit dressing. Sprinkle with pomegranate seeds, if desired.

SERVING SIZE: 1 salad
EXCHANGE LIST VALUES: 2 fruit, 3 lean meat
CARBOHYDRATE CHOICES: 2
CALORIES FROM FAT: 38
SATURATED FAT: 2 g
CHOLESTEROL: 63 mg
TOTAL CARBOHYDRATE: 32 g
TOTAL SUGARS: 23 g
CALORIES: 258
TOTAL FAT: 4 g
FIBER: 5 g
PROTEIN: 25 g
SODIUM: 241 mg

Tropical Fruit Dressing

MAKES 3/4 CUP

1/4 cup nonfat Greek yogurt
1/4 cup fresh squeezed pomegranate juice
1 tablespoon coconut oil or olive oil
2 teaspoon stevia granulated sweetener or agave syrup
1/2 teaspoon grated orange or lime zest
1/4 cup fresh orange juice or lime juice

In a small bowl, mix together all of the ingredients until blended. Store in an airtight container in the refrigerator for up to 7 days.

SERVING SIZE: 1 tablespoon
EXCHANGE LIST VALUES: 0
CARBOHYDRATE CHOICES: 0
TOTAL FAT: 1 g
CHOLESTEROL: 0 mg
TOTAL CARBOHYDRATE: 2 g
TOTAL SUGARS: 1 g
CALORIES: 18
CALORIES FROM FAT: 10
SATURATED FAT: 1 g
SODIUM: 2 mg
FIBER: 0 g
PROTEIN: 0 g

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.

In a large bowl, combine the 4 egg yolks, agave syrup, vanilla, baking soda, and salt. Beat well, until the ingredients are well-blended. Add the almond flour or meal and beat on low speed until combined, about 2 minutes.

Place the 4 egg whites in a large, clean bowl. Use either a handheld mixer with clean beaters or the whisk attachment on a stand mixer and beat the whites on medium speed until opaque, doubled in volume with soft peaks.

Gently fold the egg whites into the batter until just combined. Scrape the batter evenly into the prepared muffin cups, filling each three-quarters full. Bake, rotating halfway through, until the edges are light brown and a dime-sized soft center remains, 18 to 20 minutes. If using larger baking cups, you’ll need to increase the baking time by 5 to 10 minutes. Transfer the pan to a wire rack and let cool completely, at least 15 minutes.

To make berry topping, combine all the ingredients in a large microwaveable bowl and toss until combined. Microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2 1/2 minutes more. To serve, spoon 1 tablespoon of the berry topping on each cake.

SERVING SIZE: 1 mini cake plus 1 tablespoon of the topping
EXCHANGE LIST VALUES: 1 1/2 carbohydrate, 2 fat
CARBOHYDRATE CHOICES: 1 1/2
CALORIES: 231
CALORIES FROM FAT: 119
TOTAL FAT: 13 g
SATURATED FAT: 1 g
CHOLESTEROL: 74 mg
SODIUM: 216 mg
TOTAL CARBOHYDRATE: 25 g
FIBER: 3 g
TOTAL SUGARS: 19 g
PROTEIN: 8 g