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Not Just for Diabetics Cookbook contains delicious and nutritious home-style recipes created by Drs. James and Debra Rouse, who are passionately devoted to inspiring people to achieve a healthier, more energized lifestyle. Their naturally delicious recipes are tailored for individuals with diabetes, but are ideally suited for anyone looking to take charge of their health. This cookbook contains twenty invaluable tips for achieving your Metabolic Best, which will serve as an easy-to-follow guide to take the guesswork out of knowing how and where to begin the journey toward Optimum Wellness. Dr. James Rouse, QVC’s Network Wellness Specialist, is not just your average doctor. He’s a naturopathic doctor, Ironman triathlete, certified yoga instructor, international speaker, author, radio talk show host, and television personality.
- By Dr. James Rouse with Dr. Debra Rouse
- Paperbound
- 208 pages
- 8 3/8 x 10 3/4 inches
- Full-color photographs
- ISBN-13: 978-1-934193-81-5
- Language: English
- Publisher: Quail Ridge Press (©2012)
Zucchini Chocolate Chip Bread 
To dramatically lower the sugar content in this recipe, omit the chocolate chips, and reduce the sugar to 1/4 cup. That will bring the sugar per serving total to about 6g.
Makes 8 servings
2 eggs
1/4 cup safflower oil
1/2 cup granulated sugar
1 teaspoon vanilla extract
11/2 cups whole-wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup finely grated zucchini, drained
1/4 cup dark chocolate or semisweet mini chips (optional)
1. Preheat oven to 350°. Prepare 8-inch loaf pan by coating it with cooking oil spray.
2. In a medium bowl, beat eggs with an electric beater. Add oil, sugar, and vanilla, and beat again until smooth and custardy.
3. In another bowl, combine flour thoroughly with cinnamon, salt, baking soda, and baking powder, and mix together with a wooden spoon. Stir in wet ingredients.
4. Add zucchini and chocolate chips, and stir until well mixed.
5. Spoon batter into prepared loaf pan.
6. Bake on center rack in oven for about 50 minutes or until wooden skewer or toothpick comes out clean.
Per serving:
227 Calories
11g Fat (2g sat)
5g Protein
36g Carbohydrates
16g Sugar
3g Dietary Fiber
53mg Cholesterol
370mg Sodium
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Cookbook 
