The 12-Week Diabetes Cookbook by Linda Gassenheimer
– Interview Q&A
Linda Gassenheimer is a TV and radio personality, syndicated journalist, best-selling author, spokesperson, and food consultant. She is the producer and host of the weekly segment, “Food News and Views,” on WLRN 91.3FM National Public Radio and has made guest appearances on numerous radio and television programs throughout the United States and Canada. Her Miami Herald column, “Dinner in Minutes,” is distributed on the Tribune News Service to over 6 million readers each week. In addition, she writes regularly for “Bottom Line Newsletter” and has written for Women’s Health, Fitness Magazine, Food and Wine, Prevention, and Cooking Light. She also appears on the Food Network and has been a guest on other national and international television shows including “Good Morning America” and “Canada AM.”
Tell us a little bit about your background and how you came to write this book.
This is my 7th cookbook published by the American Diabetes Association. I am, also, on their nutrition advisory board. My syndicated Quick Fix/Dinner in Minutes columns are read by over 6 million people each week. The recipes have always fit the government guidelines for nutrition. Learning about my work, the American Diabetes Association asked me to write for them. I am in constant contact with the public through my Food News and Views radio segment on NPR, and appearances on numerous radio and TV shows. This helps me understand what types of food people like.
You mention the goal is to shop once and eat all week. Can you explain how this works?
With this book, you shop for the week on one day and buy all the ingredients you need to make meals for the whole week. There is a shopping list for each week that includes the amount of each item you will need. That way if you have an item on hand, you will be able to tell if you need more. This is especially helpful for spices and bottled sauces.
Will we be eating leftovers or are these all new recipes for the week?
A few of the recipes call for cooking enough food to be transformed into a completely new meal on another night. You can cook enough garlic steak with Linguine on one night to make Hot and Spicy Stir-fry Beef with Sesame Noodles on another. Or, make a Herb Crusted Pork Tenderloin and cook enough pork to fill a BBQ Pork Sandwich on another night.
What’s your favorite recipe in the book and why?
It’s hard to choose. There are so many dinners that are my favorites. It depends on what I feel like eating. I love the very easy Lasagna soup, or maybe a steak night with Mediterranean Steak with Minted Couscous. The Buffalo Chicken Legs with Blue Cheese Salad is finger-licking good.
If you could, please give a 2-3-sentence wrap up as well as any final notes you’d like to leave with readers.
This book will help you get started on the quick, flavorful road to meal planning success. Enjoy these dinners with family and friends.
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