Diabetes cookbook and meal plan for the newly diagnosed: Diabetes & predibetes guide with 21-day meal plan with quick, easy, and healthy recipes to manage type 2 diabetes, prediabetes, and weight loss

By Smith Melisa K.

Diabetes cookbook: The 101 most delicious recipes

This cookbook contains 101 recipes (21 days Healthy diet plan inclusive) that are especially easy to prepare and digest for diabetics. Both for people with type 1 diabetes or type 2 diabetes.

The commonly known "diabetes" restricts many people from consuming food. You can also prepare and consume delicious dishes without any sugar. This cookbook was written for exactly that purpose. The old adage "you are what you eat" applies even more to people with type 1 or type 2 diabetes.

You need at least three full meals a day, with a few snacks in between, to keep blood sugar levels steady, but you are likely concerned that what you are eating is not providing you with essential nutrients while your blood sugar levels are getting high. Do not be afraid.

This diabetic cookbook is packed with quick, healthy, and delicious recipes that will keep you happy and healthy.

What can you expect in this cookbook? Here you will find all kinds of dishes that can be eaten despite the diabetes.

To ensure a special variety, we offer a large selection of options

They are so balanced that we not only eat healthy, but also enjoyable: Hazelnut cocoa spread, tuna muffins, baked feta cheese with balsamic vegetables or walnut and fennel salad are just a few examples. Breakfast, cold and warm main courses - all recipes in the cookbook are structured in such a way that we can find the right dishes for us at any time of the day and even beginners can get started right away. This is how life with diabetes can certainly be made enjoyable!

The recipes in this diabetic cookbook are easy to prepare so you can keep your diabetes at bay and still enjoy all of your favorite foods. Think of it as a beginner's diabetic cookbook as it is so easy to follow.

One click on "Buy now" is enough to change your life!

• Language: English
• Publisher: Oliver Books
• Release date: May 16, 2022
• ISBN: 9791221335453

Book preview

DIABETES COOKBOOK

- 101 Healthy Recipes –

21 Days Meal plan with Quick, Easy & Healthy Recipes to Manage Type 2 Diabetes, Prediabetes & Weight Loss |

Copyright © 2021 - All rights reserved.

This book must not be reproduced in any form, shared, or used in any manner whatsoever without the prior authorization in writing from the author.

Table of Contents

21 DAYS DIABETES DIET PLAN

DAY 1

DAY 2

DAY 3

DAY 4

DAY 5

DAY 6

DAY 7

DAY 8

DAY 9

DAY 10

DAY 11

DAY 12

DAY 13

DAY 14

DAY 15

DAY 16

DAY 17

DAY 18

DAY 19

DAY 20

DAY 21

HEALTHY DIABETES RECIPES

BEETROOT BREADS WITH NASTURTIUM

STUFFED AVOCADO WITH COTTAGE CHEESE AND RYE BREAD

PEA WAFFLES WITH SOY YOGURT

WHOLE GRAIN ROLLS WITH RADISH COTTAGE CHEESE AND PEAR

BAKED SPINACH NESTS WITH EGG

WHOLE WHEAT PANCAKES

KETO PORRIDGE WITH BLACKBERRIES

MUFFINS WITH APPLE AND CARROT

SKYR WITH SEEDS, GRAPEFRUIT AND KIWI

KEFIR DRINK WITH BLACK CURRANTS AND MINERAL WATER

SALMON HAM AND CREAM CHEESE LOAVES

FISH CAKES WITH POTATO SALAD

STUFFED PANCAKES WITH SMOKED SALMON

CAULIFLOWER STEAK WITH BEAN DIP

STUFFED PEPPERS WITH BEANS AND MINCE

COLORFUL RICE PAN WITH PEPPERS AND GREEN BEANS

SPAGHETTI WITH A CREAMY TUNA SAUCE

PORCINI MUSHROOM RAGOUT

PROVENCAL CHICKEN

DANDELION AND POTATO PUREE WITH WAXY EGGS

COD AND PUMPKIN SOUP

CHANTERELLE CHEESE BREAD

BROAD BEAN FRITTERS

PUMPKIN HASH BROWNS ON RADICCHIO SALAD

FENNEL AND PEAR SALAD

FETA AND WATERMELON SALAD WITH TOMATOES

CRUNCHY THAI-STYLE SALAD

ASPARAGUS SALAD WITH RASPBERRY DRESSING

GRILLED AUBERGINE WITH MOZZARELLA AND POMEGRANATE

INDIAN CHICKEN CURRY

BEETROOT FALAFEL

COLORFUL PIZZA SOUP

STEAMED FISH FILLET ON BED OF VEGETABLES

COLORFUL VEGETABLE PAN WITH SHEEP CHEESE

21 DAYS DIABETES DIET PLAN

DAY 1

BREAKFAST

ZUCCHINI OMELETTE WITH HERBS

Ingredients

1 serving

300g small kohlrabi (1 small kohlrabi)

1 tbsp. Apple cider vinegar

1 tsp. walnut oil

2 Eggs

Salt

125g Zucchini  

1 stem Dill

1 stem Parsley

1 pinch Dried thyme

Pepper

100g Cherry tomatoes

2 tsp. Olive oil

15g Pine nuts (1 tbsp)

10g Grated parmesan (1 tbsp; 30% fat in dry matter)

Preparations

25 min

Clean, wash, and peel the kohlrabi before slicing it into extremely small slices and mixing it with the vinegar and walnut oil.

Meanwhile, whisk the eggs in a mixing basin and season with salt. Clean and wash the zucchini before slicing it thinly. Dill and parsley should be washed and dried. Toss the eggs with the parsley and half of the dill, season with thyme and pepper. Cherry tomatoes should be washed. In a pan, heat 1 teaspoon of oil. Over medium heat, add the cherry tomatoes and cook for 4 minutes. Remove the pan from the heat and set it aside.

Over medium heat, add the zucchini slices to the pan and cook for 4 minutes. Allow for 4–5 minutes for the egg mixture to set. Fold the omelette in half, place it on a platter, and lay the marinated kohlrabi next to it. Sprinkle the tomatoes, pine nuts, parmesan, and the leftover dill over the omelette.

LUNCH

GREEN POWER SALAD

Ingredients

2 Servings

2 kohlrabi with tender leaves

1 Broccoli

5 tbsp. Olive oil

30g Pumpkin seeds (2 tbsp)

Salt

Pepper

1 branch Thyme

1 Lemon (juice)

1 tsp. Coarse mustard

1 tsp. Honey

15g Capers

Preparation

30 min

The kohlrabi should be cleaned, washed, peeled, and sliced. Remove the thick leaf veins from the kohlrabi leaves and cut them into strips. Clean and wash the broccoli, remove the stem, peel and slice the remaining broccoli into thin slices, and divide the remaining broccoli into small florets.

In a pan, heat 1 tablespoon of oil. Over medium heat, sauté the broccoli florets and stalk for about 5 minutes. Cook for another 3 minutes after adding the pumpkin seeds and kohlrabi leaves. Salt & pepper to taste. Remove the kohlrabi slices from the pan and combine with them.

Wash the thyme, shake it dry, then take off the leaves for the dressing. Combine the remaining olive oil, lemon juice, mustard, honey, thyme, salt, and pepper in a large mixing bowl. Stir in the capers. Toss the salad ingredients with the dressing.

DINNER

ZUCCHINI COCONUT SOUP

Ingredients

4 Servings

1 Zucchini

250g Broccoli (0.5 broccoli)

20g Ginger

100g Jacket potato

2 tbsp. Coconut oil

600ml Vegetable broth

10g Mint (0.5 bunch)

200ml Coconut milk

Salt

Pepper

1 tbsp. Lemon juice

40g Yogurt (3.5% fat) (4 tsp)

15g Pumpkin seeds

3g Chia seeds

10g Flaxseed

Preparations

20 min

The zucchini and broccoli should be cleaned, washed, and chopped. Ginger should be peeled and chopped. Potatoes should be peeled and chopped.

In a saucepan, melt the coconut oil. 2 minutes over medium heat, sauté the zucchini, broccoli, and ginger. Simmer for 10 minutes over low heat with the vegetable stock and potatoes.

Meanwhile, wash the mint, shake it dry, pluck off the leaves, and set aside a few leaves. Combine the soup, coconut milk, and mint in a blender and purée until smooth. Season to taste with salt, pepper, and lemon juice, then divide among bowls. Sprinkle pumpkin seeds, chia seeds, and flax seeds on top of the yogurt-based soups. Set aside the mint leaves to serve as a garnish.

SNACK

HEARTY PROTEIN BREAD

Ingredients

20 Discs

40g Pumpkin seeds (chopped)

40g Sunflower seeds

20g Sesame seeds

100g Sweet lupine flour

100g Ground almonds

70g Coconut flour

50g Crushed flaxseed

30g wholemeal spelled flour

50g Oat bran

2 tsp. Tartar baking powder

1 tsp. Salt

¼ tsp. Ground coriander

2 Eggs

250g Lowfat quark

Preparations

1h 30mins

Combine the pumpkin, sunflower, and sesame seeds in a mixing bowl, reserving 2 tablespoons. Combine the remaining kernels, sweet lupine flour, almonds, coconut flour, flax seeds, spelled flour, oat bran, baking powder, salt, and coriander with the sweet lupine flour, almonds, coconut flour, flax seeds, spelled flour, oat bran, baking powder, salt, and coriander.