Before you despair of getting one more kitchen gadget cluttering up your drawers or cabinets, give this one an opportunity, as it should actually make chopping a breeze. What’s the massive deal about chopping up some greens? Well, for starters, it takes effort and time. And whenever you’re in a rush to get a wholesome dinner on the desk, the very last thing you need to do is spend time dicing and chopping onions, garlic, carrots, celery…you get the drift. Dragging out the meals processor could be equally unappealing.
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Save your self effort and time with the Kuhn Rikon Pull Chop. Just a few pulls and also you’ll surprise the place this machine has been all of your life. This nifty gadget is a handbook meals processor that may chop absolutely anything; along with fruit and veggies, use this for chopping nuts, eggs, herbs and breadcrumbs. For coarse cuts, pull the wire as soon as. For finer cuts, pull as much as 20 occasions. And if you happen to’re not prepared to make use of what you simply chopped, snap on the lid and retailer within the fridge till you want it. The Kuhn Rikon Pull Chop has a non-slip base to carry it regular in your countertop. Its metal blade comes with a protector. And cleanup is a breeze. Whip up wholesome soups, sauces, dips and snacks with this kitchen software that’s already a fan favourite!
Interested within the Kuhn Rikon Pull Chop? Check it out on Amazon!
Amy Campbell, MS, RD, LDN, CDE
A Registered Dietitian and Certified Diabetes Educator at Good Measures, LLC, the place she is a CDE supervisor for a digital diabetes program. Campbell is the creator of Staying Healthy with Diabetes: Nutrition & Meal Planning, a co-author of 16 Myths of a Diabetic Diet, and has written for publications together with Diabetes Self-Management, Diabetes Spectrum, Clinical Diabetes, the Diabetes Research & Wellness Foundation’s e-newsletter, DiabeticJoin.com, and CDiabetes.com
Want to be taught extra about consuming nicely with diabetes? Read “Improving Your Recipes: One Step at a Time,” “Top Tips for Healthier Eating” and “Cooking With Herbs and Spices.”