CSC: Emergency Services: Food and Nutrition: Diabetic Cookbook

Diabetic Cookbook

Healthy Eating on a Budget

 Featuring foods typically found at food pantries and gleaning programs  

Check with your doctor or a registered dietitian To find out exact portions and types of foods you should eat, we suggest you work with a registered dietitian (RD) who has experience working with people who have diabetes. A dietitian  can help support your efforts to change your eating habits and control your blood glucose level. To find a registered dietitian near you:

  1. Locate the names of American Diabetes Association Recognized Diabetes Education Programs in your area or call 1-800-DIABETES (1-800-342-2383).

  2. Call The American Dietetic Association at 1-800-366-1655.  Ask for the names of dietitians in your area that specialize in diabetes.

  3. Call the American Association of Diabetes Educators, at 1-800-TEAM-UP4 (1-800-832-6874).  Ask for the names of several diabetes educators in your zip code

RECIPES

Apple Slaw

Baked Apple Pancake

Basic Pot Roast

Cabbage and Chicken Soup

Caesar Salad Sandwiches

Chicken Bakes in Spicy Yogurt

Chocolate Chip Cookies

Cream of Broccoli Soup

Easy Strawberry Smoothies

Hearty Turkey Burgers

Hot Skins

Minestrone Soup

Nanna Nut Bread

New Brownies

 

Oat Bran Pancakes

Oatmeal Raisin Cookies

Potato Pancakes part 1 part 2

Roasted Turkey

Stovetop Shepherd's Pie

Turkey Chile

Vegetable Bake

Veggie Pizza

Vegetable Frittata

Very Berry Blueberry Muffins

White Omelet

Winter Beef Stew

White Bean and Turkey Soup

Glossary

 

 

 

References

Recipes and the healthy eating tips used in this recipe book were taken from the American Diabetes Association, Food Fit, Life Clinic Health Management Systems, and Splenda® websites.  They can be found at:

www.Diabetes.org

www.FoodFit.com

www.LifeClinic.com

www.Splenda.com

 

Acknowledgements

Special thanks to: The funding for this recipe book was made possible by a grant from the Diabetes Health Promotion Coalition of Benton County Michelle McGinley and Camilla Morrison 2008 Interns from the Oregon State University’s Human Development Family Sciences program.

 

Published by Linn Benton Food Share, a program of Community Services Consortium