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Diabetic Living

Diabetic Living

Diabetic Living: Eat to Beat Diabetes

Diabetic Living helps people with diabetes take control now! See how to thrive—what to eat, how to lose weight, how to achieve good blood sugars, what to know about medications, how to avoid complications, and more. And yes, you still can enjoy your favorite foods! All recipes are tested in the Better Homes and Gardens Test Kitchen.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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4 Issues

IN THIS ISSUE

1 min.
editors letter

Welcome! “What can I eat?” is the most common question we get from Diabetic Living® readers. When you’re first diagnosed with diabetes or prediabetes, it is overwhelming to say the least. All you can think about is what is safe to eat. Are carbs totally off-limits? What the heck is a carb anyway? Will I ever get to eat fried chicken again? These are all totally normal questions, and we answer all of them (and more!) with this publication. And yes, you can eat fried chicken (turn to page 45). Diabetes is a 24/7 challenge. But with Eat to Beat Diabetes™, we make one thing easy: the food. From breakfast and snacks to lunch and dinner—and even dessert—we have you covered with nutritious recipes to fuel your body and help you stay…

3 min.
diabetic living

DIABETIC LIVING SPECIALS Editorial Director JENNIFER DARLING Creative Director MICHAEL D. BELKNAP EDITORIAL Senior Associate Editor CAITLYN DIIMIG, RD Contributing Copy Editor CARRIE TRUESDELL Proofreader ERIKA BJORKLUND Contributing Proofreader NANCY DIETZ Administrative Assistant RENEE IREY ART Design Director STEPHANIE HUNTER Contributing Designer SHELLEY CALDWELL Photographers JASON DONNELLY, JACOB FOX, BRIE PASSANO Contributing Photographer ADAM ALBRIGHT Food Stylists KELSEY BULAT, LAUREN KNOEKLE, GREG LUNA, SAMMY MILA Contributing Food Stylist DIANNA NOLIN FOOD Test Kitchen Director LYNN BLANCHARD EDITORIAL ADMINISTRATION Assistant Managing Editor JENNIFER SPEER RAMUNDT Senior Copy Editor ERIKA BJORKLUND Business Manager, Editorial CINDY SLOBASZEWSKI Lead Business Office Assistant GABRIELLE RENSLOW Director, Premedia Services AMY TINCHER-DURIK Director of Quality JOSEPH KOHLER Director of Photography REESE STRICKLAND Photo Studio Set Construction Manager DAVE DECARLO Photo Studio Business Manager TERRI CHARTER Premedia Trafficking Supervisor PAIGE E. KING Color Quality Analyst TONY HUNT DIABETIC LIVING® MAGAZINE Editorial Director JESSIE PRICE Executive Editor LAUREN LASTOWKA Creative Director JAMES VAN FLETEREN Associate Editor MICAELA YOUNG, M.S. Managing Editor WENDY S. RUOPP,…

15 min.
diabasics

Before we get to the good stuff—aka the delicious food—let’s start with a little primer on diabetes. This is a guide to the basics of managing diabetes, and we cover it all. There are numbers, terms, and people to know. We answer all those questions you typically save for late-night Google searches. Plus, tips for setting a personal wellness plan. You’ll find it helpful to review this regularly, whether you’re newly diagnosed or in need of a refresher. Go ahead, tear it out and stick it to the fridge! Numbers to Know If you weren’t a numbers person before, you’re about to be. There’s a bevy of digits to learn, but we break down the most important ones to remember. THE FIRST NUMBER TO KNOW YOUR TYPE Whether you have type 1 or type 2 diabetes will…

10 min.
make-ahead mornings

Crunchy Honey-Nut Breakfast Cereal 37g CARB SERVES 12 HANDS ON 10 min. TOTAL 1 hr. 35 min. 2 cups bite-size rice square cereal2 cups regular rolled oats2 cups sliced or slivered almonds1 cup bran flakes cereal1 cup round toasted oat cereal1 cup coarsely chopped pecans¼ cup canola oil¼ cup honey1½ tsp. ground cinnamon¼ tsp. salt¼ cup chia seeds or hemp seeds6 cups reduced-fat milk 1. Preheat oven to 350°F. In a large roasting pan toss together the first six ingredients (through pecans). In a small bowl whisk together the next four ingredients (through salt) until well combined. Pour over cereal mixture in pan. Toss to coat. 2. Bake 15 minutes, stirring once halfway through. Stir in seeds. Bake 5 to 10 minutes more or until cereal mixture is lightly browned. Spread cereal mixture onto a large sheet…

7 min.
fast food on the cheap

Thai Peanut Squash Soup 21g CARB SERVES 6 TOTAL 15 min. 2 tsp. olive oil½ cup finely chopped onion2 Tbsp. red curry paste1 Tbsp. grated fresh ginger2 cloves garlic, minced2 10-oz. pkg. frozen cubed butternut squash or cooked winter squash, thawed1 13.5-oz. can unsweetened light coconut milk¾ cup reduced-sodium vegetable or chicken broth¼ cup natural peanut butter2 Tbsp. lime juice½ tsp. kosher saltPlain yogurt, chopped fresh cilantro, and/or sriracha sauce (optional) 1. In a large saucepan heat oil over medium-high. Add onion; cook 2 minutes, stirring frequently. Stir in curry paste, ginger, and garlic; cook and stir 30 seconds more or just until fragrant. Stir in squash, coconut milk, and broth. 2. Bring to boiling; reduce heat. Simmer 5 minutes. Reduce heat to low. Stir in peanut butter, lime juice, and salt. 3. Using an immersion blender,…

8 min.
rethink salads

Grilled Chicken and Mexican Street Corn Salad 26g CARB SERVES 4 HANDS ON 30 min. TOTAL 45 min. 1¼ lb. skinless, boneless chicken thighs4 ears of corn, husks removed¼ tsp. kosher salt¼ tsp. black pepper¼ cup lime juice1 Tbsp. mayonnaise1 Tbsp. low-fat plain Greek yogurt1 tsp. chili powder2 Tbsp. olive oil2 tsp. honey1 clove garlic, minced½ tsp. dried oregano, crushed⅛ tsp. kosher salt⅛ tsp. black pepper5 oz. mixed spring greens¼ cup crumbled Cotija or feta cheese (1 oz.) 1. Sprinkle chicken and corn with the ¼ tsp. salt and ¼ tsp. pepper. Grease grill rack. Grill chicken and corn, covered, over medium-high 10 to 15 minutes or until chicken is done (165°F) and corn is lightly charred, turning once. Let chicken stand 5 minutes before cutting into strips. 2. When corn is cool enough to handle, cut…