Diabetic Friendly + Tastes GREAT + Versatile for Cooking/Baking
591673
I'm a type 2 diabetic and this is one of the very few canned soups I'll eat. I take half the can and add steamed broccoli or cauliflower to make it more of a meal. I've also used it to make a mexican chicken casserole. I just layer low carb tortillas, baked, diced boneless chicken, the soup mixed with a "sofrito" kind of mixture consisting of chopped peppers, onion, fresh mushrooms and usually chopped broccoli - saute in a bit of olive oil and add to the soup and on top I put shredded pepper jack cheese or sometimes some store bought already shredded Mexican cheese.

At the time of this writing, price Amazon offers for this soup is comparable to Walmart + they'll deliver it right to your door for FREE!

The only downside to this soup and the only thing that keeps me from eating it every day is the sodium content. There are 890mg of sodium per serving and 2 servings of soup per can so if you ate the entire can of soup in one sitting that would be a whopping 1780mg of sodium for one meal! I don't have high blood pressure or anything but I do watch my salt intake.

If they could figure out a way to reduce the sodium of this soup, it would be perfect and I would eat it probably daily because it tastes so good and is fairly low in carbs.

Despite the sodium content, I'm going to keep buying this soup. The addition of more veggies cuts the saltiness enough for me and it makes a quick, low carb meal.
4400340
Not only is this a good Cookbook, time has be taking to help you understand Diabetes.

I was looking from some dishes that could prepare at home, to take to my father because he's older and doesn't cook much.

I needed something I could give him that could be warm up and at the same time tasted good. I found quite a few nice stews, chili, and soups recipes that I could make, that fit the need well.

I seen some very good dishes, I even some I thought about trying myself.

I think you could benefit nicely from this book, there appears to be a lot of good health eating here that sounds real tasty too!

Don

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3290427
These noodles are great.

Ever since having to change my diet due to Type 2 Diabetes I have been looking for some reasonable replacement for pasta.
This is as close as I am going to get, aside from scientists somehow genetically engineering wheat to be low carb.

Yes, there is an "earthy" smell to them, and yes there is a learning curve to making them the best they can be but that's no reason to give a bad review.

I have to recommend the whole idea of frying them until they "squeak" in the pan.  When you fry them to get excess moisture out, you will figure out what is meant by "squeak."

I do recommend not using them as a side dish without some sort of sauce, such as a basil and garlic pesto, or a good marinara or alfredo sauce.
2575118
I make these for my husband , who is diabetic. He loves them, and I am so happy to find something he really likes that is sweet and safe for him to eat! Thank you , Diabetic Kitchen!
2517492
These are diabetic friendly in that they are low carb.  We find them acceptable in place of the more traditional pastas.  We found they need a few more minutes of cooking time than the package indicates.
4934159
April 12, 2012

I am very happy that I decided to purchase these.  The shipping was super fast.  It said estimated shipping was going to be about 1.5 weeks but it took only four days!  The packaging was great and the products are pretty large; I live alone and I know they'll last me for quite some time.

I have been on a low-card no sugar diet for about a month now with great results.  I'm allowed water, coffee (with minimal amounts of extras) and unsweetened tea (it's tolerable but it's much better with sugar).  However, the only thing I've really been missing is my McDonald's Vanilla Iced Coffee (Bummer).  I have been trying to find a way to recreate my own this past month but those non-dairy creamers have about 10 grams of carbs per 4 tsp - not happening!  I am not a huge fan these days of artificial sweetners but I was looking for something with low sugars/zero sugars and low carbohydrates.  I'm not using it in excess, only about one cup of coffee per day so I decided to give them a try.

I only opened one so far as I just got them in the mail today.  I'm trying to be patient and only open one at a time so they keep well.  I am hoping to use the raspberry for my iced tea and the others for coffee.  At the moment I'm only making hot coffee but I should be getting a Ninja food processor/blender in a couple of days and I'm hoping to blend up some amazing creations.

It states to use about 1 oz per serving but I opened the Classic Caramel (I have read that many hate this one) but it's tolerable, it's probably not going to be my favorite but I like it enough to drink it, I only used 4 tsp of syrup in a travel mug.  It's not overly sweet as the originals may be but it's not bad and it's a great substitution!

I'll update my feedback once I've opened a few more which should be a while. I'm also hoping I like all of them enough to make a repurchase in several months when these are gone.  I went to the Torani website and found tons of recipes so I'm hoping I can make something delicious!  I'm glad I didn't place myself on the auto ship because I don't think that I'll go through them fast enough but I will definitely be considering a repurchase!

Does anyone know the nutritional info on the full-sugar ones?  I'd be interested to know!
635687
My husband, recently diagnosed as a diabetic, was complaining about the meals I was preparing.  He claimed there were all these delicious dishes he'd seen in cookbooks that I should try.  I went to the library and took out seven cookbooks, including this one.  This is the only one I went on to purchase.  Every dish has been terrific.  I thought perhaps I'd have to make one meal for the husband and something else for the kids, but not so.  They've been suprised at how much they've liked every meal so far!  Also, the dishes are remarkably simple.  The ingredients aren't too exotic...I rarely have to buy something new for a dish.  I highly recommend the red clam sauce!
4945386
The Diabetic Cookbook is a great resource for diabetics to learn how to practical meals. Ive found recipes that both my toddler and my husband will enjoy. I cant wait to try the Turkey Chili and the Tuna Macaroni Salad!

What I appreciate most about the book is that it covers our favorite comfort foods rather than gourmet dishes that, lets face it, not many people are interested in. Also, the appendix has an awesome conversion chart for sugar substitutes (keep a copy in your cabinet for quick reference).

Disclosure: I received a free copy of this book for review.
1214863
I decided to do a food experiment and eliminate everything that contained flour or sugar from my diet. This was one of the two dressings I found with minimal or no sugar. I used 2 Tbs. every night and at the end of 10 months I had lost 70 lbs. An added bonus- the taste is fantastic! I wish more stores carried it- I have a difficult time finding it.
1427989
Tastes yummy, real ingredients and best of all low in sugar! Perfect for my diabetic husband!
239646
I LOVE Torani Sugar Free Syrups. I have type 1 diabetes, and love the fact that I can use my CBTL pods along with these syrups and make my own specialty coffee at home. The flavors are awesome. I like using several at the same time (Coconut, White Chocolate, and Chocolate), for example. This is one of my favorite products, especially since there's no aftertaste like many sugar free products.
3543781
I have had this book for years and got it originally to loose weight. But now, as a diabetic, it has found a new place in my kitchen as it has wonderful low carb meals you can create for the diabetic in your family. The recipes are easy and quick for the most part and you can create an entire meal menu from this and be confident that your carbs will be very low. I use it in conjunction with many of my other diabetic cook books. There is a good bit of whimsy in it, and the author makes you feel comfortable with the food choices right away.
654473
This is a well organized and and balanced cookbook for the newly diagnosed diabetic, which avoids the pitfall of being boring. Between the helpful dietary review at the beginning to the sugar conversion chart at the end (facilitating use of any preferred sugar substitute), inclusions ranging from Thai Red Curry Soup and Hearty Beef Stew to Almond Crusted Salmon and Chocolate Banana Nut Muffins keep the appetite whetted. The only mis-steps are the occasions when, in a two part recipe such as the apple tart in which crust and filling are made individually there is no separation of ingredients or clear delineation in the instructions between the two items creating extra work if, for example, you only want the crust recipe.
480412
Our household isn't gluten-free, but I do experiment with flours, and love that the recipes in this book focus on ingredients that are wholesome and easy to find. Plus, the Pure Kitchen is a whole food cookbook that is 100% dairy-free! I definitely love being able to say that last part.

As I flipped through The Pure Kitchen, I found myself drawn into every single recipe. No exaggeration. Not only do they all sound great, but they also have these wonderfully simple, "everyday food" ingredient lists. In fact, I could make more than 50% of the recipes right now, without even having to go to the store. For the other 50%, just two more flours and some fresh ingredients, and I would be covered.

Of course, I couldn't literally make all of the recipes (not yet, anyways), so I started with a selection of recipes that caught my eye ...

First up was the Thick & Chewy Peanut Butter Cookies. They were definitely thick, chewy, delicious, and I will be making them again. However, this pb cookie version was different from most. This is a hearty, snack bar-like cookie that's sweetened with dates and maple syrup. I found them filling and energizing yet sweet enough to fix my husband's sugar cravings ... not an easy thing to do!

Next up was a double-whammy Pure Kitchen lunch. I went light with the Buckwheat & Olive Oil Flatbread and the Arugula & Fennel Salad. This was my first venture into baking with buckwheat, and we loved it. Though gluten-free, the bread had a wonderful texture and a simple earthy taste. I'm looking forward to experimenting with herbs and flavors in that recipe. The salad was brilliant in both appearance and taste. It was spiked with a double dose of orange, and paired with the bold flavors of balsamic and Dijon.

Next on my "to try" list from The Pure Kitchen are the following recipes: Cherry Ginger Smoothie, Grain-Free Granola Balls, Seeded Breakfast Muffins, Two Step Tortilla Chips, Greek Chicken Meatballs with Creamy Tahini Sauce, Moroccan Sweet Potato and Lentil Stew, Maple Glazed Root Vegetables, Coconut Fish & Cauliflower Curry, Vegan Sloppy Joe Bowls, and Brownie-Crusted Berry Pizza.

Here are some more notes that on this cookbook that I thought you might find helpful:

This cookbook is entirely gluten-free (yes, wheat-free too) and dairy-free (that means no casein, lactose, whey, or otherwise), and I believe it is soy-free (if there are any soy ingredients in there at all, I didn't spot them), and there are many grain-free recipes to enjoy, too. The author does use eggs in many of her recipes, but she does note at the top of each recipe if they are egg-free or vegan ... and there are many of these to choose from.

The author doesn't use "gums" (xanthan gum or guar gum) in her recipes. She focuses a lot on wholesome gluten-free flours like almond, brown rice, buckwheat, millet, teff, and coconut, using lighter flours and starches sparingly and only when needed for taste and texture.

The Pure Kitchen is free of refined sweeteners. She uses only fruit, agave nectar, blackstrap molasses, coconut sugar, honey, and maple syrup to sweeten her recipes.

Like the recipes, the layout of The Pure Kitchen is clean, simple, and appealing. I love the organization of this book, and how clear it is to follow, from the intro to the index.
458352
I've been gluten free for several years now and have a lot of gluten free baking experience under my belt at this point. Unfortunately, since so many gluten free flour blends rely heavily on starches, my belt has been slowly getting tighter and tighter over the past few years ;) After researching some healthier ways to prepare gluten free baked goods, I decided to give baking with oat flour a try and purchased this to help me get started. So far, everything I've made with this has been phenomenal -- as close to tasting like the "real thing" as you can get! And even more importantly, it's lowered calories and carbs too. Super super happy with this purchase and plan to buy it again when I run out of this bag. Worth every penny.
4353872
This book is helpful and informative about how to eat regular foods while being diabetic. I was thrilled to see some of my favorite recipes in this book and the ones I have tried so far are delicious and easy. I was impressed to see the conversion charts in the back of the book that tell you about the sugar exchange. Knowing that we can make food recipes for the whole family without feeling like it is diet food. My kids loved the recipes I made already I don't even think they noticed the difference. Also trying new grains is something that we are told about in this book and so I will be trying Amaranth very soon. Go forth and enjoy the Diabetic cookbook and make this life change while  not sacrificing any flavor. Ultimate healthy lifestyle changed coming are you ready? Read this book and try it.
26121
Fantastic alternative to sugar rich flours and the flavor is SO much better!  Highly recommend for low carb cooking AND baking.  A staple in any low carb kitchen!