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Gluten-Free Blueberry Corn Muffins

A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.

Smoothie Breakfast Bowl

A smoothie topped with some crunch makes for a complete breakfast in a bowl! The extra ingredients make this thick fruit-and-veggie blend more filling than a drinkable smoothie. This recipes comes from The Diabetes Cookbook .

Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.

Turkey and Mozzarella Snack Skewers

It’s always more fun to eat food off skewers! This low carb snack stacks protein, dairy, and veggies onto a small skewer or toothpick. Make them a day or two in advance, so you can quickly grab and enjoy when you’re on the go. This recipe originally appeared in The Create-Your-Plate Diabetes Cookbook by Toby Amidor, MS, RD, CDN, FAND

Salmon and Rice Bowls

These Salmon and Rice Bowls can be customized with your favorite vegetables. The combination of salmon, rice, and fresh veggies makes for a healthy and satisfying weeknight meal.

Grilled Portabellas with Tomato and Tuscan Herbs

These delicious mushrooms make a flavorful sandwich topped with a slice of fresh mozzarella or provolone and served on whole grain bread. Serve a mixed green salad on the side.

Sausage Stuffed Mushrooms

Stuffed mushrooms are always a hit at cocktail parties. Try this recipe out for your next get together!

Twice-Baked Spaghetti Squash

Trade the carbs of the pasta for vegetables with this easy and quick fall recipe. Spaghetti squash is easy and versatile.

Hawaiian Shaved Brussels Sprouts

There are a couple ways to shave Brussels sprouts. One way to do it is by hand—just trim the stem-end of each sprout so that it sits flat on a cutting board. Then, using a chef's knife, cut it into very thin slices. (Trimming the end prevents it from rolling around.) Another way is to use a food processor. Simply place the sprouts in the chute and let the slicing attachment do the work!