Insulin Resistance Diet for Beginners: The Complete Guide to Reverse Insulin Resistance & Manage Weight by Marlee Coldwell RD

Help your body naturally reverse insulin resistance using delicious food. Whether you're dealing with diabetes, PCOS, or just looking to manage an erratic metabolism, the insulin resistance diet can be key to a very satisfying, healthy lifestyle. Break the monotonous boundaries of managing your insulin response with The Insulin Resistance Diet for Beginners. This complete lifestyle guide will help your body naturally regulate glucose and insulin levels while putting creative, delicious, and diverse meals on the table. Relatable analogies, food humor, and realistic recipes make it fun to understand how the insulin resistance diet and lifestyle can change not only your metabolism, but your entire life outlook. The included shopping guides and meal plans make it easy to start your new lifestyle right away. The path to steady glucose levels and a strong metabolism begins in the kitchen―here's your guide to the insulin resistance diet. Inside The Insulin Resistance Diet for Beginners you'll find: Roadmap for success―A five-step plan makes the insulin resistance diet something you can start today. Shop in a snap―Complete shopping lists to help fill your pantry with all the right food―no more wondering. Read more

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From the Publisher SAMPLE RECIPE: Mediterranean Lentil and Quinoa–Stuffed Peppers Serves 4 | Prep time: 15 minutes | Cook time: 25 minutes The idea of anything “stuffed” used to intimidate me in the kitchen. Stuffing something seemed like an extra step that required extra time, which I don’t usually have. Boy, was I wrong. This recipe is not only quick, it is also packed with flavor. Depending on what you have in your fridge, you can also get creative with these peppers by adding things like shredded carrots, frozen peas, corn, onions, or zucchini. Overall, this is a great recipe for getting rid of extra produce—less food waste and more flavor. Instructions: 1. Preheat the oven to 350°F. 2. Cut the tops off the peppers and discard (or use the edible portion as part of a veggie and hummus snack). Use a sharp knife to remove and discard the seeds and white membranes from inside the peppers. Rub the inside of each pepper with the olive oil. 3. In a large bowl, combine the quinoa, Italian seasoning, lentils, feta cheese, salt, and pepper. Stuff the peppers with the filling mixture. Place the peppers in a casserole dish. 4. Roast the peppers for 25 minutes, or until fork tender. Serve hot. Tips: For recipes that are cooked at a lower temperature or more gradually in the oven, extra-virgin olive oil works great. However, olive oil has a low smoke point compared to other oils, meaning the healthy monounsaturated fats start to break down at high heat. For skillet recipes and panfrying, avocado or canola oil would be more appropriate. PER SERVING Calories: 282; Carbohydrates: 42g; Glycemic Load: 16; Fiber: 11g; Protein: 13g; Sodium: 91mg; Fat: 7g Ingredients: 4 medium bell peppers 1 tablespoon extra-virgin olive oil 2 cups cooked quinoa 1 tablespoon Italian seasoning 1 (15-ounce) can lentils, drained and rinsed 1/2 cup crumbled feta cheese 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper