(as of Apr 22,2020 07:12:12 UTC – Details)
Diabetes-friendly meals made electric pressure cooker fast.
Electric pressure cookers (EPCs) make cooking meals for managing diabetes surprisingly quick and easy. This diabetes cookbook offers simple, tasty recipes, especially for the EPC. You’ll learn how to get the most out of your appliance and save time and money while maintaining a healthy lifestyle.
From Gouda Egg Casserole with Canadian Bacon to Black Bean Chipotle Chili, The Diabetes Cookbook for Electric Pressure Cookers offers everyday meals that you and your whole family will enjoy. Who knew diabetes-friendly could be this delicious?
The Diabetes Cookbook for Electric Pressure Cookers includes:
- EASY DIETARY GUIDELINES―Guesswork is eliminated and you’ll learn how the EPC helps you stay the course.
- EPC 101―Step-by-step instructions and tips for using the multifunctional settings help you master the EPC.
- 80 QUICK & HEALTHY RECIPES―All the recipes in this diabetes cookbook require no more than 40 minutes from start to finish.
The Diabetes Cookbook for Electric Pressure Cookers is the perfect healthy solution for busy (and hungry) people.
From the Publisher
SAMPLE RECIPE: 4-Ingredient Carnitas Posole
SERVES: 4 | PREP TIME: 5 minutes | COOK SETTING: High | PRESSURE-UP TIME: 16 minutes | COOK TIME: 8 minutes | RELEASE: Quick
Posole (or pozole) is a traditional Mexican soup made with pork and hominy.
In the electric pressure cooker, combine the broth, hominy and its juices, pork, and salsa. Stir to combine.
Close and lock the lid of the pressure cooker. Set the valve to sealing.
Cook on high pressure for 8 minutes.
When the cooking is complete, hit Cancel and quick release the pressure.
Once the pin drops, unlock and remove the lid.
Spoon into bowls and serve with avocado and/or cilantro (if using).
PER SERVING: Calories: 264; Total Fat: 7g; Protein: 28g; Carbohydrates: 20g; Sugars: 5g; Fiber: 7g; Sodium: 590mg
2 cups Chicken Bone Broth (page 117) or low-sodium store-bought chicken broth
1 (15-ounce) can hominy
2 cups Pork Carnitas (page 94) or shredded cooked pork
2 cups Roasted Tomatillo Salsa (page 121)
Chopped avocado, for serving (optional)
Chopped cilantro, for garnish (optional)