[Dummies 01] • Diabetes Cookbook For Dummies by Brewer, Sarah -- Read -- Imperial Library of Trantor

Index

Title Contents Introduction

About This Book Conventions Used in This Book What You’re Not to Read Foolish Assumptions How This Book Is Organised Icons Used in This Book Where to Go from Here

Part I : Thriving with Diabetes Chapter 1: Living to Eat with Diabetes

Recognising Diabetes Controlling Kilocalories Including Exercise (and Rest) Controlling Your Blood Pressure Considering the Rest of Your Lifestyle

Chapter 2: Eating to Live with Diabetes

Calculating Carbohydrates – Precursors of Glucose Getting Enough Protein (Not Just from Meat) Focusing on Fat Figuring Out Your Diet Monitoring Your Micronutrients Recognising the Importance of Timing of Food and Medication

Chapter 3: Planning Meals for Weight Loss Goals

Working Out How Many Kilocalories You Need Losing Weight Rapidly at 1,200 Kilocalories Losing Weight More Slowly at 1,500 Kilocalories Maintaining Your Weight at 1,800 Kilocalories Checking Out Other Diets

Chapter 4: Eating What You Like (Within Reason)

Following Your Eating Plan Eating the Best of Ethnic Cuisines Stocking Up with the Right Ingredients Using the Right Tools Making Simple Modifications Taking Holiday Measures

Chapter 5: Stocking Up at the Supermarket

Going in with a Plan – or at Least a Shopping List Deciphering the Mysterious Food Label Calculating Exchanges from the Food Label

Part II : Healthy Recipes That Taste Great Chapter 6: Enjoying the Benefits of Breakfast

Balancing Your Breakfast Starting with Familiar Favourites Crunchy Muesli Toast Wholemeal Waffles Blueberry and Almond Pancakes Blueberry Porridge Stocking Up on Baked Goods Irish Soda Bread Carrot–Pineapple Muffins Musing Over Muesli Traditional Muesli Swiss Bircher Muesli Enjoying Egg-ceptional Dishes Baked Eggy Tomatoes Greek Omelette

Chapter 7: Starting Well: Hors d’Oeuvres and First Courses

Appetising Seafood Starters Prawn Quesadillas Crab Puffs Salmon Mousse Savouring Salsas Lentil Salsa Mexican Salsa Warm Pineapple Salsa Mango Salsa Discovering Delicious Dips White Bean Dip Tuna Pâté Vegetable Crisps

Chapter 8: Sipping Simply Divine Soups

Whizzing Through Soup-Making Basics Serving Up Soups with Stocks and Other Essentials Vichyssoise Leek Soup Hearty Vegetable Soup Pea Soup with Crabmeat Indian Lamb and Bean Chilli Creating Creamy Concoctions Cauliflower and Parmesan Soup Corn and Sweet Potato Chowder Creamy Vegetable Soup Choosing Chilled Soups Chilled Cucumber Soup Carrot and Orange Soup Watermelon Gazpacho

Chapter 9: Taking a Leaf from the Salad Bar

Feasting on Great Salad Leaves Watercress Salad Mediterranean Salad Fresh Mushroom Salad Truffle Vinaigrette Going Beyond Greens with Tomatoes and Nuts Summer Tomato Salad Cucumber–Tomato Salad with Tahini and Toasted Pine Nuts Adding Fresh Fruit to Your Salad Blood Orange, Avocado, and Fennel Salad Enjoying Entrée Salads Prawn Salad Teriyaki Salmon Salad Chickpea Salad Crunchy Chicken Stir-Fry Salad Oriental Beef and Noodle Salad

Chapter 10: Being Full of Beans (and Grains and Pasta)

Relishing Rice and Other Grains Middle Eastern Brown Rice Pilaf Herby Risotto with Extra-Virgin Olive Oil Moroccan Quinoa Barley Pilaf Preparing Perfect Pasta Butterfly Pasta with Sun-Dried Tomatoes and Artichoke Hearts Seafood Farfalle Salad Buckwheat and Brown Rice Pasta Letting Legumes into Your Diet Olive and Lentil Salad Red Wine Braised Lentils White Bean, Spinach, and Mushroom Medley Black Bean Pie Spicy Hummus

Chapter 11: Adding Veg to Your Meals

Translating Vegetable Servings into Exchanges Adding a New Twist to Old Favourites (And Not-So-Favourites) Brussels Sprouts Roasted with Lemon and Capers Broccoli with Creamy Lemon Sauce Courgette and Parmigiano- Reggiano Salad Chunky Courgette and Tomato Curry Dill-Scented Carrots Haricot Vert Serving Up Starchy Vegetables Mashed Sweet Potatoes Using Vegetables in Place of Pasta Aubergine Lasagne Courgette and Cucumber Linguine with Clams Giving Veggies the Gourmet Treatment Pickled Vegetables Goats’ Cheese Stuffed Courgette with Yellow Tomato Sauce Yellow Tomato Sauce Asian Vegetable Stir-Fry Vegetable Fritto Misto

Chapter 12: Boning Up on Fish Cookery

Identifying Good Reasons to Serve Seafood Preparing Fish in Healthy Ways Horseradish-Crusted Cod with Lentils Poached Salmon with Steamed Asparagus and Tapenade Salsa Fish Stock Tapenade Salsa Plaice Franchaise Pan-Roasted Salmon Fillet with Lemon–Dill Butter Sauce Pan-Roasted Cod with Prawn and Butternut Squash Grilled Salmon with Herb Sauce and Cucumber Barbecued Tuna with Asian Coleslaw Barbecue Cedar-Planked Salmon Surveying Superior Shellfish Mussels with Pastis Seared Diver Scallops with Bacon and Shallots Balsamic Syrup Langoustine Ceviche

Chapter 13: Flocking to Poultry

Including Poultry in Your Diet Making the Breast of Chicken Chicken Breasts with Lemon and Garlic Chicken Scampi Barbecue Chicken with Potato and Oven-Dried Tomatoes Oven-Dried Tomatoes Paillard of Chicken Breast with Fennel and Parmigiano-Reggiano Roast Free-Range Chicken Breast Stuffed with Porcini Mushrooms, Caramelised Leeks, and Pancetta Divvying Up Different Bits of the Bird Braised Chicken Legs with Mushrooms Coriander and Lime Chicken Thighs Talking Turkey to Liven Up Your Meals ‘Rotisserie’-Roasted Turkey Breast Turkey Loaf with Portobello Sauce

Chapter 14: Creating Balanced Meals with Meats

Searing for Sealing Meats Thai Rare Beef with Red Onion and Kaffir Lime Veal Tenderloin with Chanterelle Mushrooms in a Muscat Veal Reduction Sauce Pan-Roasted Veal Chops with Sweetcorn and Gouda Ragout Understanding the Basics of Braising Beer-Braised Pork and Crisp-Herb Cabbage with Apple–Tarragon Dipping Sauce Crisp-Herb Cabbage Apple–Tarragon Dipping Sauce Recommending Roasting Roast Pork Loin with White Beans all’Uccelletto White Beans all’Uccelletto Loin of Pork Glazed with Roasted Vegetable Salsa Roasted Vegetable Salsa Roast Lamb Sirloin with Herbes de Provence, Spinach, and Onion Ragout with Lamb au Jus Roast Leg of Lamb Scented with Coriander

Chapter 15: Nibbling on Snacks

Keeping Healthy Snacks at the Ready Wholegrain Almonds and Cranberries Orange Cream Ices Adding Dips and Sauces to Snacks Roasted Veggie Dip Wolfe’s Barbecue Sauce Preparing Mini Meals Greek-Style Chicken Wraps Quick Chicken Tostadas Tuna Dijon Brochettes Spinach–Ricotta Gnocchi

Chapter 16: Drooling over Mouth-Watering Desserts

Finding a New Take on Fruit Summer Pudding Spiced Infusion with Tropical Fruits Cantaloupe–Papaya Salad with Ginger Syrup Pears Baked in Red Wine alla Piemontese Juicing Your Way to Tasty and Healthy Treats Cranberry–Raspberry Granita Lemon Soufflé Tart Choosing Chocolate for Dessert Chocolate Meringue Bits with Strawberries and Cream Chocolate–Almond Biscotti

Part III : Eating Away from Home Chapter 17: Eating Out as a Nourishing Experience

Preparing for Restaurant Dining Beginning the Dining Experience Ordering from the Menu Planning at Each Meal and in Specific Kinds of Restaurants Enjoying Your Food Finishing with Dessert

Chapter 18: Packing a Picnic Lunch

Walking and Rambling for Health Barbecue Picnics Munching Through a Packed Lunch Enticing Lunchboxes for Kids

Part IV : The Part of Tens Chapter 19: Ten (or So) Simple Steps to Change Your Eating Habits

Keeping a Food Diary Knowing Why You Eat the Way You Do Eating Every Meal Sitting Down for Meals Drinking Water throughout the Day Consuming Vegetables throughout the Day Reducing Added Fat Removing the Attached Fat Leaving Out the Salt Adding Taste with Condiments, Herbs, and Spices Using Healthy Cooking Methods

Chapter 20: Ten Easy Substitutions in Your Eating Plan

Catching Fresh Fish Spilling the Beans Choosing the Least Fatty Meats Choosing Fruits to Replace Sweet Desserts Adding Fibre to Your Diet Making the Right Fat Selections Finding a Cow That Makes Low-Fat Milk Snacking on Low-Fat Foods Finding Free Foods Playing with Portions

Chapter 21: Ten Strategies to Normalise Your Blood Glucose

Knowing Your Blood Glucose Using Exercise to Control Your Glucose Taking Your Medications Seeking Immediate Help for Foot Problems Brushing Off Dental Problems Maintaining a Positive Attitude Planning for the Unexpected Staying Abreast of New Developments Using the Experts Avoiding What Doesn’t Work

Chapter 22: Ten Healthy Eating Habits for Children with Diabetes

Setting an Example Engaging Children in Shopping Involving Children in Food Preparation Keeping Problem Foods Out of Sight and Good Foods in Easy View Explaining the Meaning of Portions Missing No Meals Ensuring Good Restaurant Eating Monitoring TV Food Ads with Your Child Making Friends with the Dietitian Using the Experts

Part V : Appendixes Appendix A: Investing in Food Supplements for Optimum Health

What to Look for in Supplements How to Take Supplements Reducing Diabetes Complications with Supplements Improving Glucose Control with Supplements Maintaining Good Health with Vital Vitamins Absolutely Fabulous Antioxidants Absorbing Essential Fatty Acids

Appendix B: Exchange Lists

Listing the Foods Using Exchanges to Create a Diet

Appendix C: A Glossary of Key Cooking Terms Appendix D: Conversions of Weights, Measures, and Sugar Substitutes

Conversions Temperatures Sugar Substitutes

Appendix E: Other Recipe Sources for People with Diabetes

Cookbooks for People with Diabetes Food and Recipe Web Sites for People with Diabetes

: Further Reading

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