Manage Diabetes with Simple Free Diabetic Recipes
The phrase you are what you eat is especially true for those who are diabetic; however, finding free diabetic recipes that are flavorsome can be quite challenging at times. There are many offers on the Web for free diabetic cookbooks, as well as free diabetic recipes—perfect tools to help you eat the right foods.
Liberty Medical—a company that provides home delivery of healthcare products—offers a free recipe booklet that is helpful in managing and monitoring diabetes. Providing valuable information and free diabetic recipes, this cookbook serves as a great support for those who live with diabetes.
Many diabetics are led to believe they’re limited in the kinds of foods they can eat. This is simply not true. Nutrition plays an important part in keeping diabetes under control; eating balanced meals will give you more energy and help you feel better. Take a look at the following free diabetic recipes, and you’ll be one step closer to enjoying a wide variety of healthy (and delicious) foods.
All in a Day’s Diet
From the time you wake up to the time you go to bed, you have a lot of decisions to make. While managing diabetes can seem overwhelming at times, there are many ways to make life easier. Educate yourself on how to effectively cope with diabetes, and you’ll not only be living with diabetes—you’ll be thriving with it. These free diabetic recipes will successfully get you through the day, so you’ll have fewer decisions to make!
Breakfast: Very Banana Nut Muffins
Servings: 10
Wet Ingredients:
1 2/3 cups mashed bananas
2/3 cup unsweetened applesauce
3 tablespoons apple butter
1/2 cup oil
1/3 cup water or 2 eggs
1/2 cup fruit sweetener
3/4 teaspoon vanilla extract
Dry Ingredients:
1 cup walnuts
3 1/2 cup brown rice flour
1 3/4 teaspoons baking soda
1 3/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 375 degrees. Lightly spray a regular size muffin tin with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with the pulsing action in a food processor. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center, and stir in the wet mix. When half mixed, stir in the toasted walnuts. (Be careful not to over-mix; the batter should remain lumpy.) Using a rounded #12 scoop (1/2 cup), place the batter into the prepared muffin tin. Bake the muffins on the middle shelf of the preheated oven for 25-30 minutes, turning the muffin tin once if necessary to allow for even browning. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
Lunch: Grilled Turkey Sandwiches with Honey Mustard Slaw Recipe
Servings: 6
Ingredients:
1/3 cup French’s Hearty Deli brown mustard
1/3 cup reduced fat mayonnaise
1/3 cup plain nonfat yogurt
2 tablespoons honey
1 tablespoon cider vinegar
2 cups finely-shredded green cabbage
2 cups finely-shredded red cabbage
4 carrots, finely shredded
1/4 cup thinly-sliced red onion
2 lbs. thin turkey cutlets
lettuce leaves, as needed
6 large rolls, split
Combine mustard, mayonnaise, yogurt, honey and vinegar in large measuring cup; mix well.
To prepare Honey Mustard Slaw, pour 3/4 cup mustard mixture in large bowl. Add cabbage, carrots and onion; toss well to coat evenly. Cover and refrigerate until chilled.
Brush remaining mustard mixture on turkey cutlets. Place cutlets on grid. Grill over hot coals 10 minutes or until turkey is no longer pink in center, turning once.
To serve, place lettuce leaves on bottom halves of rolls. Arrange turkey over lettuce. Top with Honey Mustard Slaw. Cover with top halves of rolls.
Dinner: Baked Lasagna with Mushroom Sauce Recipe
*Recipe courtesy of The Mushroom Cook Book by Garibaldi M. Lappolla
Servings: 6
Ingredients:
2 tablespoons olive oil, or veggie oil
1 clove garlic, whole
1 large onion, sliced in the round
3 cups mushroom pieces, chopped
1 can tomatoes, 4 cups
2 tablespoons tomato paste
2 tablespoons boiling water
salt and pepper, to taste
1 lb. lasagna noodles
2 cups grated Parmesan cheese
Sauce:
In a deep saucepan, heat oil and in it brown garlic and onion. Remove or not as you wish. In the oil, brown the mushrooms, remove, and put aside. To the oil, add tomatoes and cook very slowly for 1 hour or until pulp has broken completely. Add tomato paste mixed with water and cook 15
minutes longer.
Pasta:
Boil lasagna in salted water for 8 minutes. Wash under running cold water and leave soaking in water. Cover the bottom of a baking dish with some of the sauce. Over this, place a layer of
drained lasagna. Cover this with sauce. Over this, place a layer of drained lasagna. Cover this with sauce and sprinkle with cheese. Bake in a 350 degrees oven for 30 minutes.
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