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“Healthy, tasty food that the whole family can enjoy.”
Imagine a child with a diabetes-restricted diet and you understand the need for America’s Best Cookbook for Kids with Diabetes. Over two million children and teenagers along with their families are currently managing diabetes with diet. As the incidence of Type 2 diabetes increases, this number will continue to grow.
This book has been developed to help parents of children with diabetes provide delicious and nutritious kid-friendly food that the whole family can enjoy. Whether it’s Chocolate and Strawberry Waffles or Spaghetti and Meatballs or Peanut Butter Chip Muffins, these are recipes kids will enjoy and parents will feel confident serving. All the recipes help to deliver the supervised diet that children with diabetes require without making them feel deprived or left out in some way.
Over 125 recipes provide outstanding meal ideas for everything from after school snacks to main meals and desserts. Each recipe includes a complete nutritional breakdown and has been extensively reviewed by top diabetes educators. (-synopsis)
Did you know that an estimated 20 million people in North America live with diabetes? That’s a large number! When I was a teenager my grandmother was diagnosed with diabetes. I can remember how hard it was for her to find a good dessert. She had Meals on Wheels and really liked when someone provided a sugar free dessert. That’s why when my mom provides Meals on Wheels desserts she always makes sure she provides some sugar free desserts.
I know that many children are diagnosed with diabetes as well. I think it’s much harder for kids who have it then adults. When I was in kindergarten my best friend Aimee was diagnosed with it. There are students in my school with diabetes. We also have a friend with diabetes. Even though this cookbook is targeted towards kids, I think it’s great for anyone with diabetes.
The book starts off with a meal planner for diabetes including counting carbs, facts on fiber, and how much sugar is ok. There is also a section on labels on foods as well as the glycemic index. After the intro and these sections, the cookbook gets into the actual recipes.
The cookbook is divided into Breakfasts, beverages, appetizers, salads and sides, sandwiches and burgers, dinner, baked goods, and desserts. There are a few full page color photos to go with some of the recipes. I wish there were more photos, but the ones that are there are mouth watering.
I chose a few recipes that I would like to make for myself. Included in those are: Breakfast Quesadilla, Spiced Iced Tea, Potato Skins, Chicken Caesar Wraps, Chocolate Chip Cookies, and Frozen Lemon Pie.
I got to make the first recipe when our diabetic friend came over. I chose to make him the classic Chocolate Chip Cookie. I was surprised to find 1 1/2 cups of sugar in this recipe. The dietitian’s note says that the rolled oats contain soluble fiber, which helps to slow the absorption of glucose from he chocolate chips and sugar. I thought they sounds great so I made a few dozen.
I really liked the way they turned out. They were crispy on the edges but soft in the middle. They tasted great too. Our friend was impressed with them so I gave him a little box of them to take home with him. These would be a great treat for any diabetic.
- 2 c. all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 c. soft margarine
- 1 c. sugar
- 1/2 c. lightly packed brown sugar
- 2 large eggs
- 2 Tablespoons 1% milk
- 2 teaspoons vanilla
- 2 1/3 c. quick cooking rolled oats
- 1/2 c. mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together flour, baking soda and salt.
- In a large bowl, using an electric mixer or wooden spoon, beat margarine, granulated sugar and brown sugar until light and fluffy. Add eggs, milk and vanilla and beat well. Stir in flour mixture and mix well. Stir in oats and chocolate chips.
- Drop by heaping tablespoonfuls, about 2 inches apart, onto baking sheets. Bake in preheated oven for 16018 minutes, or until slightly golden brown. Cool on baking sheets for 5 minutes, then remove to rack to cool completely.
Recipe is from America's Best Cookbook for Kids with Diabetes by Colleen Bartley, Robert Rose Inc., 2005.