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Foodie Post: New Cookbook DESIGNED FOR ONE! 120 DIABETES-FRIENDLY DISHES JUST FOR YOU

Thursday, January 18, 2018

Easy recipes that allow you to stick to your diabetic diet
Tinsel & Tine's Interview with

Chef Nancy S. Hughes

Author of DESIGNED FOR ONE!

120 Diabetes-Friendly Dishes Just for You


by Le Anne Lindsay, Editor

Gratefully, I've not been diagnosed with diabetes and God willing, despite the fact that if you prick me, I'd bleed dough and ice cream, I never will. Still, I am single; and I mean, STILL I'm single! And tend to look on Pinterest for recipes good for one person. So when I was approached about interviewing bestselling author, chef and leading food consultant, Nancy S. Hughes about her new book Designed for One! 120 Diabetes-Friendly Dishes Just for You, I was on board, hoping to find easy, tasty, budget-friendly recipes, and if they're healthy too, well, I'd be the first to admit I could use a bit more balance in my diet.

Nancy also guides readers through the process of shopping, storing, measuring, and preparing ingredients — including advice on how to pick out fresh ingredients such as asparagus, tomatoes, pork loin, avocados, and loose herbs without letting anything go to waste.

I wrote this book to provide both those living with diabetes and those just looking for healthier meals with easy-to-make recipes using everyday ingredients. No unwanted leftovers. No unnecessary work. Simple comfort for ONE! — Nancy S. Hughes


Designed for One Diabetes Friendly Cookbook Recipes

What sparked the idea of a single serving cookbook? It dawned on me when I was walking up and down the bookstore aisles that there wasn’t much out there for single people with diabetes. People, especially those with diabetes, really need to have healthy meals, balanced meals…but affordable and not a lot of leftovers!!  

The book seems to have great variety, would you give a little more detail? There are 120 recipes to enjoy for every night of the week! They cover all the categories from salads and sides to entrees and desserts! There are stovetop dishes, baked and roasted recipes plus hearty soups and main salads and sandwiches. Tons of variety in the ingredients, too, with a wide range of choices from Italian, Middle Eastern, Mexican, Thai to All American!  

Everyone loves ways to shave time off when preparing a meal, what are some of your favorite tips?
  • Did you know you can freeze leftover rice? Freeze in 1/2-cup portions in small, resealable baggies to have on hand…great for portion control, too.
  • When measuring something sticky, like peanut butter or honey, lightly coat the measuring spoon first with cooking spray. This prevents the ingredient from sticking to the spoon and allows it to be released/pour easily, too.
  • Always pull you ingredients first, then prep them before you start the recipe. The recipe will run smoother, faster and with best results.
What are some of the go-tos?  Well, to start...the Frozen Banana-Pecan Sandwiches (you’ll want to keep those on hand!) Then the Red Pepper-Mushroom Skillet Pizza is a must...skillet, yes, and it’s great for the weekend with a good movie! And the No Stir Skillet Corn...the less you stir, the richer in flavor it gets.

What kind of surprises can we expect from this book? How easy and how DOABLE it is...even on a Tuesday!

ENTER TO WIN A COPY via Rafflecopter


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Books can be purchase Designed for One at Shop Diabetes  And of course Amazon


Nancy S. Hughes is a bestselling author and leading food consultant. She has written 19 nationally-published cookbooks as well as developed recipes for 58 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the United States and Canada. She works with major corporations, health-focused organizations, magazines, and web-based clients including: American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Del Monte Foods, Canola Council, National Processed Raspberry Council, Rice Federation, eMeals, and Nestlé. NancyHuges.com | Nancy's Demo Reel

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is about discovering what I find pleasing in screening & eating - in case you missed it, the name is a play on Tinseltown using the Tines of a Fork.

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Will there ever be a cap on movie prices?

Will we one day pay $20 a pop?

Why don't we pay on a scale?

A crap movie like everything Adam Sandler has ever done should cost about $4.50.
Big action movies like"Lord of the Rings", "Iron Man," "Transformers" are worth $10.
Woody Allen movie or something like "Silver Linings Playbook" $6-$7.
A chick flick or light comedy $5.75 and most Indie Films $5.25.

You could even do it by seasons - all summer block busters from May to August - $10
Sept - November 15th $3.50 - $4
Back to $10 for Thanksgiving and Christmas etc...

Or you can do it by A Actors ($9 - $10), B Actors ($6 - $7) TV actors on the big screen ($3.50 - $4)

Surely I'm not the first person to realize this makes sense. Has it been voted on in the Motion Picture Industry and then vetoed? If so, why?
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