How to Live the Lower-Carb Lifestyle in 15 Minutes

| Feb 1, 2004

Best-selling cookbook author Dana Carpender has released her newest collection of tasty lower-carb recipes, entitled “15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, & More!” (Fair Winds Press, 2003).

Carpender’s previous diet books were such hits that her latest lower-carb cookbook was expedited to bookstores across the country, where it retails for around $17.95.

Diabetes Health recently caught up with Carpender to discuss “15-Minute Low-Carb Recipes.”

Why did you write this book?

Dana Carpender: The biggest reason people give for abandoning lower-carb eating is boredom. They just don’t know what to eat beyond fried eggs for breakfast, bun-less hamburgers for lunch and a plain broiled steak for dinner.

About three weeks into my lower-carbohydrate diet, I had the disorienting and disheartening experience of walking into my kitchen and realizing that I didn’t have the faintest idea what to cook for supper.

The book was written to keep others from having this experience.

To whom is this book targeted?

“15-Minute Low-Carb Recipes” is aimed at the legions of folks who are out of the house all day and arrive home right around dinnertime, needing to get a meal on the table, fast. Most people are used to relying on packaged foods to solve this problem, but most packaged foods are full of carbohydrates of the most damaging kind. “15-Minute Low-Carb Recipes” contains 200 recipes for real, nutritious, delicious, low-carb dishes that take no more than 15 minutes to get on the table, prep time included—and many take less than 15 minutes!

Have there been dramatic results for any of your readers with diabetes in terms of weight loss or improvements in health?

Oh, boy, have there! About a month back, I was being interviewed for a women’s magazine, and they asked if I knew of any success stories of people with diabetes who had improved their health on a low-carb diet. I put out a request to my E-zine subscription list for diabetes success stories. I got about 70 stories in the first couple of hours, and 48 hours later I had 93 success stories.

Can people use this book to remake their diet?

Certainly. If they cook and eat out of my cookbooks, they will be eating a low-carb diet, getting plenty of protein, vitamins, minerals, and fiber—and an enjoyable variety.

None of the recipes use sugar. A few of the packaged condiments included in the recipes—Worcestershire sauce, chili garlic paste, and the like—contain modest quantities of sugar. I also use 1/4 to 1/2 teaspoon of blackstrap molasses here and there to give a brown sugar flavor to dishes.

In general, since the carb counts of recipes are quite low, the sugar counts are even lower.

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Categories: Book Reviews, Books, Diabetes, Diabetes, Food, Low Carb


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