Online Class

Everyday Cooking for People With Diabetes

$19.99$40.00

Cook delicious, diabetes-friendly meals, snacks and more.

Skill Level

Intermediate

What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Detailed instruction, explanation and demonstration
  • Answers to student questions from instructor Linda Gassenheimer

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Who says that living with diabetes means you can’t whip up delicious homemade food? Join food consultant and best-selling author Linda Gassenheimer and master the do’s and don’ts of cooking for people with diabetes — including ADA-approved recipes, smart shopping strategies, meal planning and more — whether you’re pre-diabetic, have Type 1 or Type 2 diabetes or cook for someone who does.

Lesson Breakdown

1. The Diabetic Diet & Snacks
18:27
Meet Linda and get started by understanding how the body digests carbohydrates. Find out what the daily recommendations are for maintaining even blood sugar and how to tailor your nutrition program with healthy snacks.
2. Breakfast Essentials
12:41
3. Lunchtime Options
15:12
4. Weeknight Dinners
18:36
5. One-Pot Wonders
20:04
6. Special Occasion Cooking
15:17

Recommended with this class

  • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk

Taught by

Linda Gassenheimer
Linda Gassenheimer
Linda Gassenheimer is a TV and radio personality, syndicated journalist, culinary instructor, best-selling author and food consultant. She’s the producer and host of NPR’s weekly segment Food News and Views, and writes the Miami Herald’s Dinner in Minutes column. You may recognize Linda from her guest appearances on the Food Network, "Good Morning America," "Canada AM" and numerous other programs throughout the U.S. and Canada. Linda has an advanced degree from Le Cordon Bleu with extensive culinary training, and is the author of more than 25 culinary books.

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