- Paperback: 192 pages
- Publisher: American Diabetes Association; 1 edition (November 26, 2019)
- Language: English
- ISBN-10: 1580407064
- ISBN-13: 978-1580407069
- Product Dimensions: 8 x 0.5 x 9 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 2 customer reviews
- Amazon Best Sellers Rank: #38,632 in Books (See Top 100 in Books)
The Instant Pot Diabetes Cookbook: Simple Recipes for Healthy Home Cooking 1st Edition
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From the Back Cover
This Instant Potauthorized cookbook from the experts at the American Diabetes Association contains 90 easy and healthy recipes made with simple ingredients. Inside, youll find nutritious, flavorful Instant Pot recipes that will easily transform into mouth-watering meals. Each recipe includes detailed instructions to walk you through every step of cooking with your Instant Pot. Recipes include family favorites as well as a wide range of options inspired by Mexican, Italian, Thai, Indian, and Cajun cuisines. Whatever you have a taste for, youll find it in this book! Additionally, each recipe meets the nutrition guidelines set by the American Diabetes Association.
Other features of the Instant Pot Diabetes Cookbook include:
- Pressure Pointers to help you understand how your Instant Pot works and what it can do
- A table of cooking times for a variety of ingredients from grains to veggies to meats
- Essential kitchen equipment and ingredients to have on hand to make diabetes-friendly cooking with your Instant Pot a breeze
- Complete nutrition information with each recipe to make diabetes meal planning easy
About the Author
Nancy S. Hughes is a bestselling author and leading food consultant. She has written more than 20 nationally published cookbooks and developed recipes for 60 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the U.S. and Canada. She works with major corporations, health-focused organizations, magazines, and web-based clients including: the American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Del Monte Foods, the Canola Council, National Processed Raspberry Council, Rice Federation, eMeals, and Nestlé.
Excerpt. © Reprinted by permission. All rights reserved.
Sample Recipe: Custard Cup Frittatas
Individual frittatas packed with veggies and topped with cheddary cheese…and “portion control”, too! Enjoy them topped with cheese straight from the ramekin or run a knife around the outer edges, flip them onto a plate and crown them with cheese…either way, they’re colorful and very very satisfying!
Hands On Time: 16 minutes
Hands Off Time: 26 minutes
Total Time: 42 minutes (plus 5 minutes stand time)
Serving Size: 1 cup
1 1/3 cups frozen corn kernels, thawed
1 cup chopped kale
1 cup chopped red bell pepper
1 cup finely chopped green onion (green and white parts total)
4 egg whites
1/4 tsp. dried thyme leaves
1/4 tsp. plus 1/8 tsp. salt, divided use
1 cup water
2 oz. grated reduced-fat sharp cheddar cheese
- Coat four (6-oz.) ramekins with cooking spray. Divide the corn, kale, bell pepper and onions evenly between the ramekins. Press down with back of spoon to pack slightly.
- Whisk together the eggs, egg whites, thyme and 1/4 tsp. salt in a 2-cup measuring cup with a spout or a medium bowl and slowly pour over each serving. Coat four 6-inch squares of foil with cooking spray and cover cups individually with a sheet of foil, coated side down.
- Add 1 cup water to pressure cooker pot, add trivet and 3 ramekins. Stack the fourth ramekin on top of other ramekins. Seal lid, close valve, press Manual button to 10 minutes. Use a natural pressure release for 10 minutes followed by a quick pressure release.
- When valve drops, carefully remove the lid. Remove ramekins and remove foil. Sprinkle evenly with the remaining 1/8 tsp. salt and cheese. Let stand 5 minutes for peak flavors and texture.
Cook’s Note: When coating ramekins with cooking spray, place the ramekins in your kitchen sink and spray them there rather than on your counter or holding them in the air…it makes for an easy cleanup!
Cook’s Note: Thaw frozen veggies fast by placing in a colander and running under cold water until they are flexible. Drain well before using.
1/2 Starch, 1 Nonstarchy Vegetable, 2 Medium-Fat Protein
Basic Nutritional Values:
Calories 200; Calories from Fat 70, Total Fat 8.0 g; Saturated Fat 3.1 g; Trans Fat 0.0 g; Cholesterol 195 mg; Sodium 440 mg; Potassium 410 mg; Total Carbohydrate 15 g; Dietary Fiber 3 g; Sugars 4 g; Added Sugars 0 g; Protein 16 g; Phosphorus 240 mg