The Healthy Carb Diabetes Cookbook: Favorite Foods To Fit Your Meal Plan

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FOR IMMEDIATE RELEASE

Contact:  Lauren Paul 212-620-4080 x18 laurenpaul@wesmanpr.com or Lori Ames 212-620-4080 x12 lori@wesmanpr.com
                                            
FOR PEOPLE WITH DIABETES, IT’S NOT ABOUT AVOIDING CARBS – IT’S ABOUT EATING HEALTHY ONES

New Cookbook By Bestselling Authors Chef Jennifer Bucko and Lara Rondinelli, RD,  Offers More Than 150 Recipes Featuring Healthy And Essential Carbohydrates

Think carbs are the enemy if you have diabetes?  Think again.  While regulating carbohydrate intake is an important component of maintaining consistent blood glucose levels, eating the proper amounts of the right kinds of carbs is essential for overall health.  In their new book, THE HEALTHY CARB DIABETES COOKBOOK:  Favorite Foods To Fit Your Meal Plan (American Diabetes Association, March 2008), Chef Jennifer Bucko and Registered Dietician Lara Rondinelli present delicious recipes that contain the proper balance of carbohydrates, lean protein, and heart-healthy fats.  They provide carb lovers with tasty alternatives for their favorite forbidden foods, from Sausage Lasagna to Banana Bread Pudding.

Whether it’s breakfast, lunch, dinner, or dessert time, THE HEALTHY CARB DIABETES COOKBOOK is a kitchen necessity for anyone wanting to adopt a healthy-carb lifestyle.  Featuring crowd-pleasers such as waffles, pizza, and pastas, delicious salads and sandwiches, and party-perfect dips that combine wholesome ingredients found at any grocery store, the authors have eliminated the daily scramble for a nutritious meal that the whole family will enjoy.  By following the 2005 USDA Dietary Guidelines that indicate that eating at least three servings of whole grains per day may reduce the risk of heart disease, cancer, and diabetes, the authors have ensured that each recipe fits perfectly into a well-balanced diet. 

Among the great recipes included in THE HEALTHY CARB DIABETES COOKBOOK are: Apple Pecan Stuffed French Toast, Blueberry Muffins, Pineapple Pistachio Pork Chops, and Breaded Pork Medallions with Cranberry Onion Chutney.  Each recipe is accompanied by complete nutritional information, a cooking tip that features substitution suggestions, ideas for preparation, and other helpful information.  Some tips include:  “broccoli and cauliflower are both part of the cruciferous vegetable family, which may protect against certain types of cancer” and “baking sweet potatoes brings out their natural sweetness, but if you are in a hurry they can also be cooked in the microwave for 10-15 minutes.”

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PENNE WITH PEAR AND GORGONZOLA ALFREDO
5 SERVINGS/SERVING SIZE:  1 CUP               
PREP TIME:  5 MINUTES
 
8 oz whole-wheat penne pasta, uncooked
2 tsp olive oil
2 medium pears, peeled, cored, and diced
2 cloves garlic, minced
1/4 cup dry white wine
1 pint fat-free half-and-half
1/3 cup gorgonzola cheese, crumbled
1/2 tsp salt (optional)
1/8 tsp ground black pepper

Cooking Tip: If you can’t find gorgonzola cheese, substitute regular bleu cheese.

1. Cook pasta according to package directions, omitting salt.  Drain.
2. In a medium sauté pan, heat oil over medium-high heat.  Add pears and sauté 7 minutes or until they begin to soften.
3. Add garlic and sauté another minute.  Add white wine and cook until wine is almost completely reduced.
4. Heat fat-free half-and-half in the microwave for 1 ½ minutes.  Pour over pears and bring to a low simmer.  Do not boil.  Simmer for 5-6 minutes.  Using the back of a large spoon or plastic spatula, mash pears roughly in the sauce.
5. Stir in cheese, salt (optional), and pepper, and simmer 1 more minute or until cheese is melted.  Toss with cooked pasta.

EXCHANGES/CHOICES
2 Starch
1 Fruit
½ Fat-Free Milk
1 Fat

CALORIES  300
      CALORIES FROM FAT 55
TOTAL FAT 6 g
     SATURATED FAT 2.5 g
     TRANS FAT 0 g
CHOLESTEROL 10 mg
SODIUM 205 mg
TOTAL CARBOHYDRATE 54 g
     DIETARY FIBER 7 g
     SUGARS 13 g
PROTEIN 10 g

 

THE HEALTHY CARB DIABETES COOKBOOK is packed with uncomplicated and creative ideas for flavorful meals and snacks approved for people with diabetes.  It is the perfect addition to any cook’s bookshelf.

ABOUT THE AUTHORS

	CHEF JENNIFER BUCKO, MCFE, is the Associate Dean and a Chef Instructor for the Robert Morris College Institute of Culinary Arts and the former Executive Chef of the MarketPlace Food Store in Chicago.
	LARA RONDINELLI, RD, LDN, CDE, is the Diabetes Center Coordinator at Rush University Medical Center and an instructor on faculty at Rush University in Chicago, IL.  She is an active member of the American Diabetes Association, American Association of Diabetes Educators, and American Dietetic Association and has served on the board of the Chicago Dietetic Association.

 

Bucko and Rondinelli have lectured and demonstrated healthy cooking nationwide and have been featured on numerous TV news and radio programs. 

The American Diabetes Association is the largest publisher of consumer books for people with diabetes and of books about diabetes treatment for healthcare professionals.  In the United States, 20.8 million people – 7 percent of the population – have diabetes.  While an estimated 14.6 million people have been diagnosed, unfortunately, 6.2 million people are unaware they have the disease.  Founded in 1940, the American Diabetes Association is the nation’s leading voluntary health organization supporting diabetes research, information and advocacy.  Its mission is to prevent and cure diabetes and improve the lives of people with diabetes.

THE HEALTHY CARB DIABETES COOKBOOK is available at http://store.diabetes.org, at bookstores nationwide, or by calling 1-800-ADA-ORDER (1-800-232-6733).

For downloadable recipes and pictures of the authors, go to:  http://www.diabetes.org/booksformedia.

American Diabetes Association
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