This beautiful salad has such gorgeous colors, it’s like a painting! And it’s very good for you. Beets are a great source of antioxidants that help reduce the risk of cancer. They are also a great source of folate, magnesium, and potassium. Just remember to wear gloves when you work with beets, or your hands will be stained red for days!

Serves 4
Ingredients
4 large beets
1⁄2 cup water
1 head cauliflower
1⁄4 cup extra-virgin olive oil
1 shallot, minced
2 tablespoons red wine vinegar
2 tablespoons coconut milk
1/2 tablespoon honey
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
6 cups mixed salad greens
1⁄2 cup toasted pumpkin or sunflower seeds
1/2 cup sliced fresh basil leaves

Directions
1. Preheat oven to 375°F. Place beets in a baking dish. Add water, cover
tightly, and bake for about 65–75 minutes or until a knife slides
easily into a beet. Remove from pan and let cool on wire rack.
2. When beets are cool, peel them and cut into 1⁄2" cubes. Set...

Are they cookies or are they healthy fat bombs? Both!

Serves 12
Ingredients
1 cup unsweetened shredded coconut
1 egg white
¼ cup erythritol
½ tsp. almond extract
1-ounce 90% dark chocolate
2 tbsp. coconut oil
Salt

Directions
1. Bake coconut on a parchment paper-lined baking sheet at 350°F for 5 minutes or until toasted.
2. Beat the egg until it doubles in size. Incorporate erythritol, salt and almond extract little by little, while continuing to mix.
3. Add the toasted coconut and mix well.
4. Pack little balls of the mixture into a 1½” ice cream scoop, then place them on a parchment paper-lined baking sheet. Bake for 15 minutes at 350°F.
5. Melt the chocolate together with the coconut oil. You can do this in the microwave: heat for 10-second intervals until melted.
6. When the macaroons are done, drizzle each one of them with the chocolate.

Nutritional Info per Serving
Calories: 75
Fat: 7g
Net Carbs: 1g
Protein: 1g

Enjoy!

Here's to your success,

Shawn Wicks
"The...

Dip it. Dip it good! A little guacamole just makes life better.

Serves 8

Ingredients
4 avocados
1 small onion, chopped
2 tomatoes, chopped
1 jalapeño, chopped
1 tbsp. lime juice
½ tsp. salt
½ tsp. cumin
½ tsp. salt
½ tsp. cayenne pepper
1 tbsp. minced garlic

Directions
1. In a large bowl, add the chopped and peeled avocados and the lime juice. Mash the avocados with a potato masher and add spices.
2. Add the jalapeños, onions and tomatoes and mix again.
3. Let rest for an hour before serving.

Nutritional Info per Serving
Calories: 141
Fat: 11g
Net Carbs: 12g
Protein: 4g

Enjoy!

Here's to your success,

Shawn Wicks
"The Diabetic Fighter"
Nutrition Coach & Blood Sugar Control Specialist
Type 1 Diabetic

The combination of cheese and bacon here will transform your sprouts into everybody’s new best friend!

Serves 4

Ingredients
5 slices bacon
16 oz. Brussels sprouts
6 oz. cheddar cheese

Directions
1. Fry the bacon until crisp. Cut into small pieces.
2. Shred the Brussels sprouts with a food processor. In the bacon grease, fry them until tender.
3. Add in the bacon and cheese when the Brussels sprouts are crispy and translucent.
4. Cook until melted.

Nutritional Info per Serving
Calories: 260
Fat: 22g
Net Carbs: 5g
Protein: 17g

Enjoy!

Here's to your success,

Shawn Wicks
"The Diabetic Fighter"
Nutrition Coach & Blood Sugar Control Specialist
Type 1 Diabetic

A delicious fall treat combining maple and pecan, and chock-full of fiber! Only 2g carbs per serving.

Serves 10

Ingredients
1 cup almond flour
½ cup flaxseed
¾ cup pecan (halves)
½ cup coconut oil
2 eggs
¼ cup erythritol
2 tsp. maple extract
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. apple cider vinegar
¼ tsp. liquid stevia

Directions
1. In a food processor, chop the pecans. Take and set aside.
2. Combine all the wet ingredients in a bowl.
3. Mix the dry ingredients, and add the rest of the pecans. Add the wet ingredients and mix well.
4. In a cupcake tray, distribute the batter to make 10 muffins.
5. Over the top, sprinkle the chopped pecans.
6. Bake at 325°F for 25-30 minutes.

Nutritional Info per Serving
Calories: 210
Fat: 20g
Net Carbs: 1.6g
Protein: 5g

Enjoy!

Here's to your success,

Shawn Wicks
"The Diabetic Fighter"
Nutrition Coach & Blood Sugar Control Specialist
Type 1 Diabetic

With only 4g net carbs per serving, this yummy cheesecake doesn’t even need to bake. It’s the perfect creamy dessert after a special fall dinner!

Serves 8

Ingredients

For the Crust:
¾ cup almond flour
½ cup flaxseed meal
½ cup butter
1 tsp. pumpkin pie spice
25 drops liquid stevia

For the Filling:
4 oz. cream cheese
cup pumpkin puree
2 tbsp. sour cream
¼ cup heavy cream
3 tbsp. butter
¼ tsp. pumpkin pie spice
25 drops liquid stevia

Directions
1. Combine all the dry ingredients for the crust and add the butter and stevia. Mix.
2. Place some dough into a tart pan and press it to the bottom.
3. Mix all the filling ingredients and blend with an immersion blender.
4. Pour the filling into crusts and refrigerate for 4 hours. Top with whipped (heavy) cream if desired.

Nutritional Info per Serving
Calories: 267
Fat: 25g
Net Carbs: 4g
Protein: 6g

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Here's to your success,...

These unique tuna bites can be served alongside a fresh salad. The avocado packs a fantastic Omega 3 fat punch!

Serves 8

Ingredients
10 oz. drained canned tuna
¼ cup mayo
1 avocado
¼ cup parmesan cheese
cup almond flour
½ tsp. garlic powder
¼ tsp. onion powder
½ cup coconut oil
Salt and pepper

Directions
1. In a bowl mix all the ingredients (except coconut oil). Form little balls and cover with almond flour.
2. Fry them in a pan medium heat with melted coconut oil (it has to be hot) until they seem browned on all sides.

Nutritional Info per Serving
Calories: 137
Fat: 12g
Net Carbs: 10g
Protein: 6g

Want more recipes like these? Get over 500 recipes for blood sugar control in the second week of The Diabetic Fighter Diet. Start your FREE 7-day trial now.

Here's to your success,

Shawn Wicks
"The Diabetic Fighter"
Nutrition Coach & Blood Sugar Control Specialist
Type 1 Diabetic

Bacon makes everything better! Enjoy this blood sugar friendly side dish at your next summer bbq. 

Serves 4

Ingredients
1 bunch of asparagus trimmed
6 strips of bacon
1 tbsp. extra virgin olive oil
Cracked black pepper to taste

Directions
1. Prepare your grill to cook at medium-high heat (around 400-450 degrees F).
2. Rinse the asparagus and pat dry.
3. Trim asparagus ends at least one inch up the stem.
4. Drizzle the asparagus with the olive oil and season to taste with the pepper. Gently roll around the cutting board to ensure all of the asparagus has been seasoned.
5. Gather the asparagus into bundles of 6-8 shoots and wrap with a half piece of the bacon. Try gently tucking the end of the bacon into itself at the end to secure. Toothpicks are also an option to secure the bacon, but be sure to remove them before serving.
6. Place the bundles directly on the grill grate and cook for 4-5 minutes per side or until the asparagus is tender and the bacon is crisp....

A classic recipe turned into a delectable diabetic friendly dessert. These bites are high in fat and satisfaction!

Serves 20

Ingredients
2½ cups almond flour
½ cup peanut butter
¼ cup coconut oil
¼ cup erythritol
3 tbsp. maple syrup
1 tbsp. vanilla extract
1 ½ tsp. baking powder
½ tsp. salt
2-3 85% dark chocolate bars

Directions
1. Whisk the wet ingredients together.
2. Separately, mix the dry ingredients. Sift them into the wet ingredients and mix. Refrigerate for 20-30 minutes approximately.
3. Break the dark chocolate bars into small squares.
4. Form small balls of dough and press flat. Add 1 or 2 pieces of chocolate between and seal together into a ball.
5. Place on a parchment-paper-lined cookie sheet and bake at 350°F for about 15 minutes.

Nutritional Info per Serving
Calories: 150
Fat: 14g
Net Carbs: 2.7g
Protein: 4.5g

 
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Super hungry and in a rush? This recipe takes only a few minutes and when paired with a source of healthy fats and protein such as eggs, will ensure better blood sugar control.

Accept my challenge to eat just one. It works well with any sugar-free topping (I choose full-fat whipped cream and a serving of berries), and even the kids will love them.

Serves 5

Ingredients
4 tbsp. coconut flour
5 eggs, separated by white and yolk
1 tsp. baking powder
4-5 tbsp. granulated stevia or your own sweetener
3 tbsp. whole milk
1 tsp. vanilla
4½ oz. butter, melted

Directions
1. Whisk the egg whites in a bowl until they form stiff peaks.
2. In another bowl, mix the egg yolk with the coconut flour, the stevia or sweetener, and the baking powder.
3. Add the melted butter. Do so slowly, mixing until the batter is smooth.
4. Add the milk and the vanilla.
5. Combine the mixture of the first bowl with the second one, folding it in to keep the fluffiness of the batter.
6. When the waffle maker is warmed...