Showing Results for: “cheese”

Craving a comforting bowl of pasta? Try making this diabetes-friendly creamy basil chicken pasta to take it up a notch! The homemade sauce made of fresh herbs adds a burst of flavor that’ll make this a family favorite recipe.

A breakfast bowl is a good way to use extra veggies you have. This very low carb bowl gets a flavor boost from the spices, chicken sausage, mushrooms, and eggs. Drizzle a little lime juice over top for a zesty bite.

This hearty Italian soup makes a great lunch or side dish with your holiday meal. To cut down on prep time, chop the onion, garlic, celery, and carrots quickly using a food processor.

A wheat berry is a whole wheat kernel which is made up of the bran, germ, and endosperm. It’s a true whole grain, meaning It is high in fiber and packed with nutritional benefits. It has a nutty flavor, and a crunchy and chewy texture that seems to pop as you bite into it. It also holds up well, so you can make a big batch to keep on hand to add to salads, soups, or use in place of rice. Wheat berries normally take a long time to cook (and dried black beans, too), but in this recipe, you can cook them together in the Instant Pot and cut their cooking time in half! Find this recipe and more in

This chicken dish would go great served over quinoa. Quinoa is a gluten-free, whole-grain that is packed full of protein and cooks in about 15 minutes. You can now find it at most grocery stores.

This classic Italian appetizer is oven-baked rather than fried, making it a healthier choice. They are a fun way to get an extra serving of veggies too and kids will love them!

Try this meatless meal for breakfast, lunch, or dinner!

These super simple meatballs get a boost of flavor from jarred marinara sauce and pesto. You can serve them on a bed of zucchini noodles ("zoodles") or whole wheat spaghetti. Or, go noodle-free and enjoy them with a leafy green salad on the side. Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

It is ideal to dress this salad and let it sit at room temperature for about 30 minutes to let the kale wilt a bit and absorb the dressing. Toss again just before serving.

High fiber, lower in carbs, gluten free, no added sugar, and high in protein - these are not your average pancakes! How did we do it? We replaced wheat flour with almond flour, used a mashed banana instead of sugar, and added ground flax seed for extra fiber. Just one of these pancakes will power you through your morning!