Healthy Calendar Diabetic Cooking. Lara Rondinelli-Hamilton

      

      Director, Book Publishing, Abe Ogden; Managing Editor, Greg Guthrie; Acquisitions Editor, Victor Van Beuren; Editor, Greg Guthrie; Production Manager, Melissa Sprott; Composition, Circle Graphics; Cover Design, Jody Billert; Photographer, Renee Comet.

      ©2004, 2012 by the American Diabetes Association, Inc.® All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association.

      Printed in Canada

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      The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented. However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Association—its officers, directors, employees, volunteers, and members—assumes no responsibility or liability for personal or other injury, loss, or damage that may result from the suggestions or information in this publication.

      The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper).

      ADA titles may be purchased for business or promotional use or for special sales. To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact the American Diabetes Association at the address below, at [email protected], or by calling 703-299-2046.

      American Diabetes Association

      1701 North Beauregard Street

      Alexandria, Virginia 22311

      DOI: 10.2337/9781580404624

      Library of Congress Cataloging-in-Publication Data

      Rondinelli, Lara M., 1974-

       Healthy calendar diabetic cooking / Lara Hamilton, RD, LDN, CDE, and Chef Jennifer Lamplough. -- 2nd edition.

      pages cm

       Summary: "The recipes in this cookbook are not ONLY intended for the person with diabetes, but for the entire family and anyone looking to eat quick, healthy and delicious food!"-- Provided by publisher.

       Includes bibliographical references and index.

       ISBN 978-1-58040-462-4 (pbk.)

       1. Diabetes--Diet therapy--Recipes. 2. Seasonal cooking. I. Lamplough, Jennifer, 1974- II. Title.

       RC662.R65 2012

       641.5'6314--dc23

       2012031878

      eISBN: 978-1-58040-534-8

Contents

       Preface

       Acknowledgments

       Kitchen Tools

       Stocking a Healthy Kitchen

       Meal Deals

       Low-Carb Snacks

       More Gluten-Free Transformations

       January: A Fresh Start

       February: American Heart Month

       March: National Nutrition Month®

       April: Spring into Health

       May: Happy Cinco de Mayo

       June: Fruits of the Harvest

       July: Happy Birthday, America!

       August: Embrace Ethnicity

       September: Super Salad Meals

       October: Great Veggie Fare

       November: American Diabetes Month

       December: Healthy Holiday Eating

Preface

       Lara Rondinelli-Hamilton

      So much has changed since we wrote the first edition of Healthy Calendar Diabetic Cooking in 2004. First, nutrition recommendations and products have changed. All Americans are encouraged to increase their fiber intake and make half their grains whole grains, so this means that we have more of these products available to choose from at the grocery store. Lower-carbohydrate versions of many foods are now available, and the good news is that many of these products taste great! We felt these changes needed to be incorporated into this new edition for better nutrition and improved food choices.

      My personal life has changed dramatically since 2004. In February 2007, I was biopsy-diagnosed with celiac disease. Celiac disease is an autoimmune disorder that affects the digestive process of the small intestine. When a person with celiac disease eats gluten (a protein found in wheat, rye, and barley), the person’s immune system responds by attacking the small intestine (specifically the villi of the intestines) and inhibits the absorption of nutrients into the body. Celiac disease is associated with other autoimmune disorders, such as type 1 diabetes and thyroid disease. An estimated 10% of people with type 1 diabetes also have celiac disease. If celiac disease is undiagnosed and untreated, it can lead to other diseases.

      People with celiac disease must avoid gluten. Foods that contain gluten include anything with flour, such as bread, pasta, waffles, cookies, and cakes, but it’s also hidden in other foods, such as soy sauce, salad dressings, some canned broth, and many more foods. My life changed with this diagnosis, as I now have to follow a strict gluten-free diet.

      Because people with type 1 diabetes have a higher risk of developing celiac disease and it’s estimated that 10% of people