As I paged through Tex-Mex Diabetes Cooking ($19.95, American Diabetes Association)–which I accepted an invitation to review–I got excited about trying the Tex-Mex recipes, which author Kelley Cleary Coffeen, PhD, altered to “cut the calorie count, fat content and carbohydrates while increasing the protein levels in a manner that is sensitive to people with diabetes.” I don’t have diabetes, but I do try to cut carbs (including sugar) and eat more protein. Read the rest of this entry »