Cooking for a family can be time-consuming enough, but when someone has a restricted diet, the whole process becomes even more cumbersome. From choosing a meal plan to shopping to preparation, restricted diets can be frustrating for any cook.
Robyn Webb, food expert and nutritionist, has been helping Americans regulate their diets while indulging in great food for more than 15 years. Now, she combines her award-winning knowledge of healthful eating habits with time-saving shopping and cooking methods in Express Lane Diabetic Cooking: Super-Fast Dinners Using Ingredients from the Deli, Salad Bar, and Freezer Sections of Your Grocery Store (American Diabetes Association; October 1, 2000; $16.95/trade paperback). By creatively and intelligently using the supermarket's food sections, she has developed an ingenious and healthful solution to making mealtimes flavorful and effortless.
Most of the 150 recipes in Express Lane Diabetic Cooking take less than 20 minutes to prepare, and some use no more than five ingredients. The truly unique aspect of this cookbook, though, is the way in which Webb has divided her book to align with the different sections of the supermarket. After an introduction to her system of using ready-made ingredients, she separates the book into four recipe chapters: "Recipes from the Deli," "Recipes from the Salad Bar," "Recipes Using Frozen Foods," and "Recipes Using Shelf-Stable Foods." By taking advantage of this time-saving shopping method, delicious meals can be prepared with less effort and more taste and nutrition.
Ingenious and mouth-watering selections are separated into chapters based on the section of the store from which the majority of the ingredients come. Everything from the Garden Frittata comes primarily from the Salad Bar, and the majority of components in Salmon with Roasted Vegetable Salad can be found in the Deli section of the book. Roasted Game Hens with Savory Vegetable Stuffing can be found in the chapter dedicated to Frozen Foods, while Artichoke Tomato Lasagna is found in Recipes Using Shelf-Stable Foods. Express Lane Diabetic Cooking combines healthful, flavorful, and time-saving aspects of cooking that will revolutionize the diabetic lifestyle.
From traditional favorites like Real Barbecued Roast Beef Open-Faced Sandwiches and Old-Fashioned Corn and Rice Pudding to international delights such as Fusilli with Spinach Broccoli Pesto, Chinese Ginger Shrimp, and Stir-Fried Fajita Burritos, the recipes in Express Lane Diabetic Cooking are specifically designed to adhere to diabetic food requirements while maintaining the fresh, bold tastes everyone craves. In addition, there are also helpful sidebars throughout, as well as substitutions, exchanges, complete nutritional information, and a glossary of ingredients with tips for selection and storage.
Award-winning nutritionist and owner of the successful A Pinch of Thyme Cooking School in Alexandria, Virginia, Robyn Webb, M.S., is also the author of six cookbooks, including Robyn Webb's Memorable Menus Made Easy and Diabetic Meals in 30 Minutes - or Less!
