Levi Reeds

Levi Reeds is a chef who lives with diabetes.

When he was diagnosed, the food he was told to eat felt like a punishment: bland, boring, and nothing like the dishes he had cooked for years. So he started creating his own recipes, low in carbs, high in protein, and full of the flavor he refused to give up. Cooking this way became part of how he manages his own blood sugar, and those recipes became his books.

Food that looks like a normal family dinner

His rule is simple: food for someone with diabetes should look and taste like a normal family dinner. Takeout-style favorites, comfort stews, crispy chicken, all made from what's already at your local store, with clear step-by-step instructions and no separate “diet food” for one person.

Quick dinners and a plan for every day

Many recipes take 30 minutes or less. Others go straight into the slow cooker: add everything in the morning, come home to a finished dinner. Every book includes a meal plan, so you never have to wonder what to cook tomorrow.

A chef, not a doctor

Levi is a chef, not a doctor or dietitian. The nutrition figures under each recipe are calculated from USDA nutrition data, and he encourages readers to check their own eating plan with their doctor.

His cookbooks cover diabetic and type 2 diabetes cooking, keto, and easy slow cooker meals. Home cooks in the US, UK and Canada have read and rated them.

How a recipe gets into a book

The method is checked against how the best-known recipe sites cook the same dish, and every difference is on purpose. Then each card is read line by line before print: the order of the ingredients, the times, the temperatures, and whether the numbers add up.

The numbers on each page are worked out from the ingredient list and divided by the servings. None of them are typed in by hand. How we count.

Whether these figures suit you is a question for your doctor or a registered dietitian, not for a cookbook.