June 2010 | Diabetic Gourmet Magazine

Month: June 2010

California Avocado Piquillo Pepper Frittata

Recipe for California Avocado Piquillo Pepper Frittata from our Breakfast and Brunch recipe section.

Asian Grilled Pork Tenderloin with Pineapple

A bright flavorful accent to grilled pork tenderloin. Chef Su-Mei Yu livens up an Asian-inspired marinated pork tenderloin with grilled pineapple. Recipe for Asian Grilled Pork Tenderloin with Pineapple from our Main Course recipe section.

Roasted Chicken Salad with Napa Cabbage

Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas. Recipe for Roasted Chicken Salad with Napa Cabbage from our Salads recipe section.

How Food Affects Your Blood Glucose

Whether you have type 1 or type 2 diabetes, what, when, and how much you eat all affect your blood glucose.

Cool Melon and Shrimp Salad

Serving size is 4 oz. shrimp and 1/4 cup fruit. Recipe for Cool Melon and Shrimp Salad from our Salads recipe section.

Marinated Chickpea and Tuna Salad

Serving size is 1/2 cup tuna, 1 cup vegetables, and 1/2 cup chickpeas. Recipe for Marinated Chickpea and Tuna Salad from our Salads recipe section.

Summer Ratatouille

Recipe for Summer Ratatouille from our Main Course recipe section.

Greek-Style Marinated Mushrooms

Recipe for Greek-Style Marinated Mushrooms from our Side Dishes recipe section.

California-Roll Beef Salad

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. Recipe for California-Roll Beef Salad from our Salads recipe section.

Seared Herb Chicken and Veggies

This feature recipe is a tasty chicken treat sauteed with vegetables and herbs. Healthy and easy to make, this is a great dish for deck, patio and backyard dining.