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Gail Ciampa|The Providence Journal

Theres no lack of diet talk at this time of year. Even a pandemic cant stop the flood of cookbooks that promise to help us start the year right to eat better and slim down.

Dr. Michael Greger, M.D. has written "The How Not to Diet Cookbook: 100+ Recipes for Healthy, Permanent Weight Loss. He describes it as an evidence-based weight loss book. It comes with more than 100 recipes, from Robin Robertson,to facilitate more healthful cooking.

A nutrition expert, founder of nutritionfacts.org and author of How Not to Die, Greger'srecommendations and strategies are densely explained. They address dealing with calories, gut health, metabolism, circadian rhythms and more. Then they are summarized at the end of each chapter. You can look up the research that relates to each one.

Greger himself describes some of the strategies as scientific slam dunks and some as less certain. If you wish not to follow some advice, dont, he writes.

His Tweaks suggest what to do at each meal. They include preloading with water and negative calorie foods; incorporating vinegar; having undistracted meals; and following a 20-minute rule that says eat and move on. He details the science relating to each one.

He advocates taking daily doses of things ranging from black cumin and garlic powder to nutritional yeast and green tea. Every night, his recommendations including fasting after 7 p.m. and getting sufficient sleep.

I could go on and on, but you can check out the book published by Flatiron Books last month ($29.99).

You can tune in to The Providence Journals Facebook page for a live interview with Greger by Journal partner Robin Kall Homonoff. Shell always be Reading with Robin to me from her local talk-radio program that launched her career.

She is happy to add reader questions to her interview. You can email her atrobin@robinkall.com.

Robin's chat with Greger is scheduled for Jan. 25 at 5:45 p.m. See you there.

In the meantime, here are some recipes from the book to try.

THREE SISTERS STEW

1 large butternut squash (about 2 pounds), halved lengthwise

teaspoon onion powder

teaspoon smoked paprika

1 cup Light Vegetable Broth (see recipe) or water

1 yellow onion, chopped

3 garlic cloves, minced

1 large red bell pepper, cut into -inch dice

1 small fresh hot chile, seeded and minced, or 1 (4-ounce) BPA-free can salt-free chopped mild green chiles, drained

1 (14-ounce) BPA-free cansalt-free diced tomatoes, undrained

3 cups cooked* or 2 (15-ounce) BPA free cans salt-free pinto beans, drained and rinsed

2 cups fresh or frozen corn kernels

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon dried oregano

Super-Charged Spice Blend (see recipe)

Ground black pepper

cup minced fresh cilantro or parsley

Preheat the oven to 375 degrees. Line a rimmed baking pan with a siliconemat or parchment paper.

Scrape out the seeds and fibers from the squash, then cut the squash into 1-inch dice. Evenly spread the diced squash in a single layer on the prepared baking pan. Sprinkle with the onion powder and paprika; then roast in the oven for about 45 minutes, or until just tender but not completely soft. (You should be able to pierce through a piece of squash with a knife and get a little resistance.) Set aside.

Heat the Light Vegetable Broth in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and chile and continue to cook until the vegetables are tender, about 5 minutes longer. Stir in the tomatoes with their liquid, pinto beans, corn, cumin, chili powder, and oregano. Season withSuper-Charged Spice Blend and ground black pepper to taste. Add the roasted squash and bring to a simmer. Cover and simmer gently until all the vegetables are tender and the flavors have developed, about 20 minutes. The stew should be thick, but if it thickens too much, add a little more broth. Just before serving, stir in the cilantro. Taste and adjust the seasonings, if needed. Serve hot.

MAKES: 6 servings

SUPER-CHARGED SPICE BLEND

cup nutritional yeast

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried parsley

1 tablespoon dried basil

2 teaspoons ground thyme

2 teaspoons mustard powder

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon ground black cumin (nigella seeds)

1 teaspoon ground ginger

teaspoon ground turmeric

teaspoon celery seeds

teaspoon ground black pepper

Combine all the ingredients in a spice grinder to mix well and pulverize the dried herbs. Transfer the mixture to a shaker bottle with a tight-fitting lid. Store in a cool, dry place.

MAKES: 2/3 cup

LIGHT VEGETABLE BROTH

1 red onion, coarsely chopped

2 carrots, cut into 1-inch pieces

2 celery ribs, coarsely chopped

3 garlic cloves, crushed

2 Roma tomatoes, cored and halved

2 dried shiitake mushrooms

cup fresh, coarsely chopped parsley

2 bay leaves

teaspoon ground black pepper

2 tablespoons white miso paste

Dr. Gregers Special Spice Blend (see recipe)

In a large pot, heat 1 cup of water over medium heat. Add the onion, carrot, celery, and garlic and cook for 5 minutes. Stir in the tomatoes, mushrooms,parsley, bay leaves, and black pepper. Add 7 cups of water and bring to a boil. Lower the heat to low and simmer for 1 hours.

Remove from the heat, let cool slightly; then remove and discard the kombu if used. Transfer the broth to a high-powered blender and blend until smooth. Strain the blended broth through a fine-mesh sieve back into the pot or a large bowl, pressing the vegetables against the sieve to release their juices. Ladle about cup of the broth into a small bowl or cup. Add the miso paste and Dr. Gregers Special Spice Blend to taste and stir well before incorporating back into the broth.

Let the broth cool to room temperature before dividing into containers with tight-sealing lids and storing in the refrigerator or freezer. Properly stored, the broth will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.

MAKES: 6 cups

DR. GREGER'S SPECIAL SPICE BLEND

2 tablespoons nutritional yeast

1 tablespoon onion powder

1 tablespoon dried parsley

1 tablespoon dried basil

2 teaspoons ground thyme

2 teaspoons garlic powder

2 teaspoons paprika

1/2 teaspoon ground tumeric

1/2 teaspoon celery seeds

Combine all the ingredients in a spice grinder to mix well and pulverize the dried herbs. Transfer the mixture to a shaker bottle with a tight-fitting lid. Store in a cool, dry place.

MAKES: 1/2cup

VEGETABLE PAELLA WITH GOLDEN BARLEY

3 cups Light Vegetable Broth (see recipe)

1 yellow onion, chopped

4 garlic cloves, finely chopped

1 red bell pepper, seeded and diced

1 yellow or green bell pepper, seeded and diced

1 (28-ounce) BPA-free cansalt-free diced tomatoes, undrained

1 cup uncooked hulled barley, soaked overnight in water and then drained

1 teaspoon smoked paprika

1 teaspoon ground fennel

1 (-inch) piece fresh turmeric, grated, or teaspoon ground

teaspoon dried oregano

teaspoon red pepper flakes, or to taste

1 cups cooked* or 1 (15-ounce) BPA-free can salt-free cannellini beans, drained and rinsed

1 (14-ounce) BPA-free can artichoke hearts, drained and quartered

1 cup green peas

3 tablespoons chopped fresh flat-leaf parsley

1 lemon, cut into wedges

Heat cup of the Light Vegetable Broth in a large saucepan or paella pan over medium heat. Add the onion and garlic and cook until just softened, about 4 minutes. Stir in the red and yellow or green bell peppers, tomatoes with their juices, barley, paprika, fennel, turmeric, oregano, and red pepper flakes. Stir in the remaining 3 cups of broth and bring to a boil. Lower the heat to a low simmer, cover, and cook until the barley is tender, 45 to 50 minutes.

Once the barley is tender, uncover, stir in the cannellini beans, artichoke hearts, and peas, and then cover and set aside for 10 minutes before serving. Taste and adjust the seasonings, if needed. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

MAKES: 4 to 6 servings

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Advice, tips, recipes all meant to help teach 'How Not to Diet' but to stay well - The Providence Journal

Egg recipes for winter diet: Make the most of winter season with these egg recipes.

Highlights

Winters are here and the cold days bring with them a bevy of interesting foods. As the air gets nippier and we snuggle up into our cosy blankets, all we want is to be tucked in with a comforting dish. Egg is one versatile ingredient which can be used in cooking in winters in a number of ways. It's not just enriched with vital nutrients, but is also extremely delicious to taste in various recipes, especially in the winter season.

With exceptional protein content and a range of essential nutrients, there's no doubt why egg is one of the most nutritious foods on the planet. Vitamin A, B2, B6, D, E and Calcium are abundantly found in eggs. Further, eggs are said to keep us full for longer and thus, aid weight loss too. According to the book 'Healing Foods' by DK Publishing, eggs help in boosting the metabolic activity of the body. Macrobiotic Nutritionist and Health Practitioner Shilpa Arora notes, "With their high quality proteins and fat soluble vitamins, eggs are the perfect delicious treats for anyone looking to lose weight." Eggs also come with healthy fats such as Omega 3, which keep the body healthy and warm in the chilly winters.

1. Egg Biryani

When Biryani meets Egg - it's truly the best of both worlds! Aromatic and flavourful Egg Biryani will become your go-to recipe in no time. Click here for the full recipe.

(Also Read:Looking For Unique Yet Quick Eggs Recipe? Make Turkish Eggs With This Easy Recipe)

Egg Biryani is one recipe which you must try this winter.

2. Shakshuka

Warm, comforting and so delicious - the one-pot Mediterranean dish is tastier than you can imagine. Its spicy flavours and the zingy taste of tomatoes go perfectly with the Indian palate. Here is the full recipe.

3. Akuri

This Parsi recipe takes on the classic scrambled eggs and reinvents it with just a hint of onion, garlic and spices. Best paired with hot, warm buttered toast or buns! Click here for the full recipe.

4. Egg Roll

We all have this one recipe that we just can't refuse - and egg roll is one of them! Make this street-style delicacy in the comfort of your own home with this yummy recipe. Here is the full recipe.

(Also Read:How To Make Spicy Egg Bonda: A South Indian Pakoda Recipe For Ideal Evening Snacking)

Street-style egg rolls can make for an interesting dish in winters.

5. Baked Eggs

Boiled, poached, and fried egg is something we all have tried. But how about baked eggs? Soul-satiating and warm, these creamy and delicious baked eggs spell comfort in every bite. Click here for the full recipe.

6. Shahi Egg Curry

Indian curries have a big comfort factor of their own, which is why this Shahi egg curry is something we would definitely recommend trying this winter season. Feast fit for royalty, we'd say! Find the full recipe here.

7. Egg And Garlic Fried Rice

If you want to tingle your taste buds with something fiery hot, this egg and garlic fried rice is the way to go. You won't be able to go back once you try it! Here is the full recipe.

(Also Read:Give Your Regular Egg Curry An Interesting Twist With This Egg Drop Curry Recipe)

Try egg fried rice with garlic for an interesting meal today.

8. Egg Parantha

Can a winter fare ever be complete without a piping, hot parantha? This unique parantha is stuffed with a spicy and crunchy egg mix which will make you want more with every bite. Click here for the full recipe.

9. Nargisi Kofta

Promoted

Regular koftas are passe, as the zesty Nargisi kofta beats them all hollow. Fried eggs coated with a flavorsome minced meat mixture, this heartwarming curry is something you truly can't resist. Find the full recipe here.

So, what are you waiting for? Don your apron, whip out the ingredients and enjoy these delightful egg dishes all of winter season.

About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.

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High-Protein Diet: 9 Yummy Egg Recipes You Have To Try This Winter - NDTV Food

Being on a keto diet doesn't mean you can't enjoy all the festive flavors that make a terrific and satisfying Thanksgiving dinner.

In fact, Michelle Stacey, author of "Holiday Keto: Eat, Drink and Still Shrink!" shared all the versatile ingredients needed to turn a keto-friendly menu into something the whole family can enjoy.

The high-fat, low-carb diet encourages protein and vegetables, so a turkey and sides such as Brussels sprouts with bacon or green beans and even cheesy cauliflower casserole are all fair game, Stacey explained to "Good Morning America."

PHOTO: 'Holiday Keto: Eat, Drink and Still Shrink' has all the easy recipes to stay on track during the holidays. (Centennial Media)

"The main event is the turkey, which is totally keto itself," she said. "And with baking, it's all about the right substitutions."

PHOTO: Mashed cauliflower is severed in a bowl in an undated stock image. (Markela4ka/Getty Images)

Cauliflower is the chameleon ingredient for a keto-friendly feast

It is the most versatile ingredient you can have in your kitchen when it comes to keto. It's so neutral in flavor, so it can be the base of something that's totally keto and full of other flavors," she said. "You can make a sweet potato casserole that uses mashed cauliflower -- you can rice it and transform it into a pumpkin risotto. You can thinly slice the stems and make scalloped potatoes -- layer them in a pan with cream and cheese, and its totally gooey and wonderful with literally five ingredients."

Cauliflower 'Mac' and Cheese

PHOTO: Keto-friendly cauliflower 'mac' and cheese is a perfect Thanksgiving side. (Centennial Media)

Serves: 4

Ingredients

Vegetable oil cooking spray

4 cups cauliflower florets

14 cup melted butter

12 teaspoon salt

12 teaspoon ground black pepper

1 cup shredded cheddar cheese

13 cup heavy cream

14 cup milk

Instructions

Preheat oven to 450 degrees. Spray a baking sheet with vegetable oil cooking spray.

In a large bowl, toss cauliflower florets, melted butter, salt and pepper.

Place cauliflower on baking sheet; roast for 15 minutes or until tender.

In a glass bowl, combine cheddar cheese, cream and milk. Microwave mixture until melted, about 1 minute.

Toss cauliflower with cheese mixture, place into casserole dish and bake at 350 degrees for 5 minutes.

Garnish as desired with cheese and freshly cracked pepper to serve.

Whipped Cauliflower Mash

PHOTO: Mashed cauliflower is served in a wooden bowl in an undated stock image. (Ermak Oksana/Shutterstock )

Serves: 4 Ingredients

6 cups water

1 large head cauliflower, cut into florets

Story continues

1 tablespoon minced garlic

14 cup grated Parmesan cheese

2 tablespoons butter

12 teaspoon sea salt

12 teaspoon ground black pepper

Garnishes: chopped chives, cracked black pepper

Instructions

Add water to large pot and boil, then add cauliflower. Boil until tender, 8 to 10 minutes. Reserve 1 cup of cooking liquid, then drain cauliflower.

In a blender, combine cauliflower, garlic, Parmesan cheese, butter, salt and pepper; blend until smooth. (If the mash is too thick, slowly add reserved cooking liquid to obtain the desired consistency.)

Pour cauliflower mash into serving bowl, and garnish as desired.

Brussels Sprouts Casserole

PHOTO: Keto-friendly Brussels sprouts casserole can be made for a Thanksgiving side dish. (Centennial Media)

Serves: 6

Ingredients

2 tablespoons butter

1 cup chopped onion

1 tablespoon minced garlic

1 pound fresh Brussels sprouts, trimmed and halved

1 teaspoon sea salt

12 teaspoon ground black pepper

2 tablespoons cream cheese

13 cup heavy cream

12 cup toasted pecans, chopped

Instructions

In a large skillet over medium-high heat, melt butter. Add onion and garlic; cook for 3 minutes.

Stir in Brussels sprouts, salt and pepper; cook for 3 minutes.

Stir in cream cheese and heavy cream; cook for 2 minutes or until thickened.

Place in serving dish; top with chopped pecans.

Carve out a cycle day to stay on track before and after

In order to stick with the program, Stacey advised keto eaters on a long-term diet "build in a cycle day," which is basically a cheat day that you don't use to binge. "You can use it as a mental safety valve to stick to keto day to day and then use this to fulfill a small craving."

"Thanksgiving comes once a year. So if your aunt makes the best pumpkin pie -- plan to have a piece of it. Don't approach it with a diet mentality of 'I had one bite of something, it's all over.' If you say, 'Im gonna make this exception for pumpkin pie and Im gonna enjoy every minute of it,' then you can be chill about it and not stress or feel guilty later."

Stacey explained that diets that work best are the ones people can "maintain long term and find strategies that allow to coast through stuck points."

Make spices and fresh herbs the MVP ingredients of holiday keto cooking

PHOTO: Cinammon sticks sit in a bowl in an undated stock image. (Carlos Restrepo/Shutterstock)

"Spices are totally freebies on keto, the only limit is your palate," Stacey said.

Many of the spices seen in holiday recipes like cinnamon, nutmeg, turmeric, garlic and ginger are full of potential health benefits, plus they add tons of flavor to your home cooked food.

"Cinnamon plays a big role in Thanksgiving and its one of the best spices for you. It's such a powerful antioxidant," Stacey said of the popular seasonal spice that can help lower cholesterol and blood sugar.

PHOTO: Sage, Rosemary, Thyme, and Oregano are bundled in am undated stock image. (Harmonyjoy/Shutterstock )

"Herbs like rosemary are really powerful in terms of phytochemicals," she explained of the savory green stems that are often used to liven up everything from the turkey to sides like stuffing or gravy. "You can really up the satiation factor of foods -- like turkey which is a pretty bland meat -- using things like fresh rosemary and fresh thyme."

MORE: Amy Robach shares mom's keto cheesecake pie recipe

Make a keto-friendly dish and bring it with you

"If you know that you're going to an aunt and uncles or something, you can make a keto pumpkin cheesecake and bring it with you, so you know that you're going to get those flavors that you want," she said.

Even for families separated due to the pandemic who may have to cook their own individual Thanksgiving spread this year, Stacey reminded and encouraged that "if youre cooking your own food, its automatically going to be healthier" because you'll omit long lists of additives and "you have more control over what you're putting in your food."

PHOTO: No-Bake Cream Cheese Pumpkin Pie from chef Sarah Steffens. (Real Ketones )

Check out this easy recipe for chef Sarah Steffans' no-bake pumpkin cheesecake from Real Ketones.

"The ultra-decadent no-bake pie has the perfect combination of creamy and crunchy and can be made up to two days in advance of serving," Steffans said in the sweet holiday recipe.

End the evening with a keto-friendly toast

PHOTO: Pumpkin spice cocktail with cinnamon and star anise garnish. (Atkins)

Stacey suggests doing a cocktail such as a hot toddy or an old-fashioned with a granulated sugar substitute or a champagne toast to enjoy a keto nightcap.

"Spirits of any kind have zero carbs and wine is pretty low-carb," she said. "Mixed drinks with tonic or coke can get you in trouble, but a glass of champagne is only one or two carbs."

Don't worry about your diet this Thanksgiving, these keto recipes and tips can help make it easy originally appeared on goodmorningamerica.com

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Don't worry about your diet this Thanksgiving, these keto recipes and tips can help make it easy - Yahoo! Voices

On a weight loss diet? Two quick and healthy breakfast recipes to kickstart your metabolism  |  Photo Credit: iStock Images

New Delhi: Breakfast is often considered as the most important meal of the day. A power-packed, nutritious breakfast will fuel your body and mind after an overnight fast, providing energy and sustenance throughout the day. A healthy breakfast will also jumpstart your metabolism, which can help you burn more calories and speed up your weight loss. So, eating a healthy breakfast may help you burn belly fat faster, while also supporting your well-being in many other ways.

A number of studies suggest that regularly eating a breakfast loaded with nutrients, including protein and fibre, may help you shed those extra pounds and keep weight in check. There are different theories about the benefits of eating a healthy breakfast for weight loss.

While more work is required to better understand the link between breakfast eating habits and weight loss, you must understand that eating wrong foods can derail your efforts to get a slimmer waistline. So, its important to fill your tummy with the right foods that will give you energy and keep you feeling full until lunchtime.

As most of us continue to stay indoors, breakfast is sometimes skipped due to a change in routine. Here are two quick and healthy weight loss-friendly breakfast recipes suggested by nutritionist Sheryl Salis, RD, CDE, that will jumpstart your metabolism and provide the body and brain with fuel to endure the rest of the day:

The perfect breakfast or brunch recipe with a good combination of taste and health.

Ingredients:

For baked apples

For oatmeal

Instructions:

Ingredients:

Instructions:

Make sure that you fill your diet with nutritious whole foods that will help you lose weight, improve immunity, and boost your overall health.

Disclaimer: Tips and suggestions mentioned in the article are for general information purpose only and should not be construed as professional medical advice. Always consult your doctor or a dietician before starting any fitness programme or making any changes to your diet.

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On a weight loss diet? Here are two quick and healthy breakfast recipes to kickstart your metabolism - Times Now

High cholesterol level can be managed with healthy diet.

Highlights

We all love to eat greasy, oily and cheesy foods as they please our taste buds and our stomach. But the perils of too-much junk food are many, including disturbing our cholesterol level. We don't need to remind you of the implications of increased cholesterol content in the body. But you should know that there are two types of cholesterol in the body - HDL or good cholesterol and LDL or bad cholesterol. Excessive bad cholesterol creates a layer of plaque on the artery walls, which disrupts the natural flow of blood, leading to health issues like cardiovascular diseases.

A good diet can fix most of our problems related to health and fitness. There are many foods that can actually help manage cholesterol in the body, lowering the level of bad cholesterol. Nutritionist and Wellness Expert Sonia Narang explains, "Following a good diet and eating healthy is of great importance. You must avoid trans fats or partially hydrogenated oils that are found in cookies, chips and other packaged snacks. Also, limit your intake of saturated fats that come from oil, ghee fatty meat and meat products like sausages and egg yolks."

To help you frame a cholesterol-friendly diet, we have listed down some breakfast recipes that are made with healthy, low-fat foods and are known to help people with high cholesterol. Take a look.

(Also Read:6 Most Effective Home Remedies For Cholesterol)

Oats are considered to be one of the best foods for people dealing with high cholesterol and heart-related issues. Make a simple oatmeal or porridge with this high-fibre grain to start you day on a healthy note.

View Full Recipe Here.

Fish is rich in Omega 3 fatty acids that help reduce triglycerides in the bloodstream and also reduce the content of bad cholesterol. Make this simple fish recipe for quick breakfast.

View Full Recipe Here.

All kinds of beans like kidney beans and black eyes beans are good for combating high cholesterol. Make this hearty breakfast sandwich with beans but skip bacon for a low-fat meal.

View Full Recipe Here.

Nuts, especially walnuts and almonds, and seeds like flaxseeds and chia seeds are good for your diet. Make this muesli bowl with fresh fruits, nuts and yogurt for a filling and nutrient-rich meal.

View Full Recipe Here.

Many studies claim that cholesterol-free avocados play a big role in regulating cholesterol. Make creamy and tasty avocado toast for morning meals.

View Full Recipe.

Promoted

We've always heard that breakfast is the most important meal of the day, make it even more important with these recipes to fight your high cholesterol problem.

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

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High Cholesterol? Add These 5 Low-Fat Recipes To Your Breakfast Diet - NDTV Food

There are plenty of reasons to adopt a low-sugar diet, including diabetes or a keto or paleo lifestyle. But whatever your reason, thesecookbooks make eating well easy and delicious.

I have a friend who was recently diagnosed with diabetes, which was sad for a number of reasons. It's a whole new lifestyle to adjust to, especially because my friend is such a foodie. She loves trying new things and taking pictures of all the beautiful and delicious food experiences she shares with her loved ones. So after her diagnosis, I picked up a diabetes-friendly cookbook for her to show her that even though her diet is much more restricted, she can still be as adventurous with foods as she once was.

While I was doing my research to make sure my friend would be fine to eat the meals in her cookbook, I found that the diet diabetics follow is similar to the paleo and keto diets, in that they are low in sugar and carbs. So, whether you need to cut sugar out for health reasons or are looking to experiment with a new diet, these cookbooks are all worth picking up and diving into.

This cookbook was written by a dietician and diabetes expert, so it includes the newest information we have about managing diabetes in the context of the meals you eat. It includes both meal plans and hundreds of recipes that will prevent any serious side effects a newly diagnosed diabetic may be afraid of. It also helps that, even though they are low in sugar and carbs, these meals -- like the salmon, quinoa and avocado salad and herbed chicken meatball wraps -- are delicious.

Anything Betty Crocker is bound to be flavorful, homey and delicious. If you've been diagnosed with diabetes, let this cookbook be a reminder that you don't have to give up any of your favorite meals. In this book, you'll find plenty of breakfasts, lunches and dinners (including blueberry-almond brown bread, pork chops with raspberry-chipotle sauce and herbed rice and even pumpkin-chocolate chip cookies) you can eat until you're good and full.

While this cookbook is similar to the others in that it contains well-rounded and health-conscious recipes for a diabetic, I like that it also contains budgeting advice. With more and more doctor's appointments, treatments and equipment to pay for just to keep your diabetes under control, money may betighter than you'd like to admit. With a built-in budgeting guide, this book assures you that you don't have to break the bank for your new dietary lifestyle.

It simply is not possible to go without dessert. Luckily, there are tons of cookbooks like this one that focus just on desserts. But don't worry -- all the recipes in this book are perfectly healthy for diabetics. The sweets in this book -- which include mocha fudge cake and peach crumble -- are healthy anddelicious and the recipes are easy to follow.

Even though we are now moving into keto (and, eventually, paleo) cookbooks, I just want to mention that most -- if not all -- of the recipes in the following cookbooks are healthy for diabetics as well. Keto and paleo diets follow a low-carb and low-sugar regimen that coincides with diabetic diets. However, if you are unsure, definitely consult your doctor and make sure you're monitoring your blood levels.

This cookbook is great because all the recipes are keto-friendly, but they are also perfect for anyone who's on-the-go and perpetually busy. You'll find recipes with five or fewer ingredients, meals that can be made in 30 minutes or less and entire meals that can all be prepared in one pot, including a BLT breakfast salad, garlic butter shrimp and berry cheesecake fat bombs.

Instant Pots remain wildly popular because they are so versatile in how you can use them -- and, of course, you can make amazing meals with little to no effort. If you got an Instant Pot and are now afraid that your new diet may limit your ability to use it, have no fear! This cookbook has plenty of Instant Pot recipes the whole family will love -- like deep-dish pizza dip, cauliflower and bacon chowder and southern sugar pie -- that are all keto-friendly, so you won't get bored on your diet any time soon.

Meal prepping is a huge part of dieting. You prepare well-portioned, healthy meals so that you have lunch and dinner for the week and you're not tempted to eat fast food on the run. When you start your keto diet, you may also want to start meal prepping to ensure that you're sticking to your plan. Try this cookbook that focuses on the meal prepping process and is in line with the keto diet. Recipes include ham and cheese breakfast muffins, Italian zucchini boats and pork burrito bowls.

While the title of this cookbook only mentions the keto diet, it is advertised as perfectly good for paleo and diabetic diets as well. Even people on seriously restricted diets need a little something sweet every now and again -- and what better than ice cream as we head into the summer months? Make healthy ice cream and frozen treats including strawberry cheesecake pops, apricot sherbet and chocolate avocado ice cream with this book.

Like Instant Pots, spiralizers have gotten a lot of attention in the past few years. Spiralizers allow you to finely slice vegetables so that they have the consistency and appearance of noodles. People replace regular pasta (which is high in carbs) with these vegetable noodles for a healthier, paleo-friendly option, which works great for keto and diabetic diets, too. Featuring several different vegetables -- including beets, carrots, butternut squash, sweet potatoes, cucumbers, broccoli, turnips, cabbage and bell peppers. With recipes including creamy fettuccini alfredo, turnip curly fries and cucumber noodle poke bowls, this cookbook will help you master your spiralizer while sticking to your diet in the most delicious way possible.

I'm a big fan of "for beginners" cookbooks because they do a great job of teaching you about your new diet and offering delicious meals that motivate you to stick to it. So whether you've just been diagnosed with diabetes or you're thinking of starting the paleo diet, this cookbook (with recipes including high-protein grain-free burgers, buffalo chicken wraps and paleo waffles) is a great investment.

This cookbook, in addition to paleo meals, shopping lists and quick and easy-to-follow recipes (there's barbecue salmon with peach salsa, Peruvian-style chicken, meyer lemon curd cakes and no-cook chocolate pudding), contains additional options for gluten- and dairy-free meals. So even if you're just trying to avoid dairy, you'll find something great in this cookbook -- with slow cooker, one-pot and 30-minute recipes too.

You can't possibly think I forgot about dessert! This paleo-friendly cookbook is full of decadent and tasty cakes, cookies, doughnuts, waffles and more -- including vermont maple doughnuts, gingerbread pancakes and celebration chocolate cake -- all without grains, gluten, dairy or refined sugar. Who says you can't satisfy your sweet tooth while sticking to your diet?

This story was written by Toniann Pasqueralle for CNET's sister site Chowhound.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

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12 cookbooks with low-sugar recipes for diabetic, keto and paleo dieters - CNET