06 Mar National Nutrition Month Day 6: Diabetes Weight Loss Week by Week
For day 6 of National Nutrition Month, I included a diabetes weight loss book written by Jill Weisenberger who is a certified diabetes expert (CDE). Jill provides science-based diabetes guidance on safe and effective ways for diabetics to lose weight and improve their health. She also provides specific calorie-controlled meal plans along with tasty diabetes-friendly recipes (which are also perfect for non-diabetics too!). Jill was kind enough to share a recipe from her diabetes cookbook for Asian Salmon.
My goal for this month was not only to highlight healthy cookbooks, but to also expand Gena’s (my sister-in-law to be) nutrition book collection with a variety of science-based reputable sources that she can always refer to or recommend to clients and friends. Plus, I do have a history of diabetes in my family so you never know when this book will come in handy.
2 teaspoons canola oil
1 ½ -2 teaspoons jarred or freshly minced ginger
4 (4-ounce) salmon fillets
4 teaspoons sesame oil
3 tablespoons and 2 teaspoons (8 tsp) reduced-sodium soy sauce
4 scallions, chopped
1. Preheat oven to 350˚F. Mix the canola oil and ginger together, and spread evenly over the salmon.
2. Bake 20 minutes or until cooked through. Generally allow 10 minutes per inch of thickness. Meanwhile mix the sesame oil and soy sauce together.
3. Before serving, mix the scallions into the sesame-soy sauce mixture, and pour over the cooked salmon and serve.
Serving Size: 1 salmon fillet with ¼ of the sesame, soy scallion mixture
Exchanges/Choices: 3 Meat, 1 ½ Fat
Nutrition Information (per serving): Calories: 310; Total Fat: 22g; Saturated Fat: 4g; Trans Fat: 0g; Cholesterol: 62mg;Sodium: 473mg; Total Carbohydrate: 2g; Dietary Fiber: 0g; Protein: 24g
This recipe comes from Jill Weisenberger’s first book, Diabetes Weight Loss–Week by Week, published by the American Diabetes Association. It can be purchased online at www.shopdiabetes.org or at any of your local bookstores.