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Showing Results for: “green peas”
6 Tea-rrific Ways to Use Tea in Diabetes-Friendly Cooking
Are you a tea sipper? That’s a wise choice. Tea is like a cupful of wellbeing, brimming with naturally occurring antioxidants and other health-promoting compounds.
Meal Prep: DIY Salad Bar
Everybody likes getting more for less! How about getting more meals from less daily meal prep? With some meal planning and prepping, you can make several days’ worth of meals with one trip to the grocery store. Diabetes Food Hub can be a great tool for meal prepping! Learn how to use our recipes, meal planner, and grocery list generator to make planning, shopping, and prepping healthy meals easy—and check out this article for tips on building the perfect salad ! How to prep your salad bar 1. Wash your greens. For heads of lettuce like iceberg or romaine, remove damaged or wilted outer leaves
How to Build a Perfect Salad
Putting together a salad is a great way to add more veggies to your meals. Salads can be a side dish or starter for a meal—or with proteins and quality carbohydrates (carbs)—they can be a diabetes-friendly meal on their own. Here’s some ideas on how to build the perfect salad to use with your eating plan! Building Blocks of Perfect Salads Greens: Many salads start with a base of leafy greens and there are lots of options to choose from! Light green lettuces like romaine or iceberg have a mild flavor. Darker greens like spinach and kale are more nutrient dense and have a stronger flavor.
Mini Vegetable Frittata
Frittate, as they are called in Italy, can be downsized into mini portions for the perfect low carb breakfast on-the-go. This version calls for mushrooms, leeks, and zucchini, but you could make these with any seasonal vegetables. Try artichokes and asparagus in the spring, tomatoes and eggplant in the summer, or fennel and roasted peppers in the fall. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
Plant-Based "Steak" Fajitas
The “steak” here is beef-free thanks to meaty portobello mushroom caps. That makes it an ideal pick for a Meatless Monday fix—or any other day that you’d like to go meatless. Best of all, these fajitas are made with only seven ingredients, and can be on the table in less than 20 minutes—perfect for a busy weeknight! This recipe serves two, but could easily be doubled to serve a family of four.
Grilled Hawaiian Chicken Kabobs
These grilled Hawaiian chicken kabobs are a must-have at your next cookout with family and friends. With all those colors, they are sure to brighten up the picnic table. They’re not only eye-catching—they’re great for boosting your protein, fruit, and vegetable intake for the day! The key ingredient in the sweet and tangy marinade for these kabobs is zero- calorie Splenda® Granulated Sweetener.
Ways to Eat Winter Squash
The winter squash. Is there a vegetable that is more representative of cool weather comfort food? There are dozens upon dozens of richly colored, oddly shaped varieties to choose from, depending on where you live and where you shop. And, speaking of shopping, one of the benefits of buying winter squash is how hearty they are. You can enjoy them the day you bring them home or they can hang around for weeks, protected by their skin from going bad.
Instant Pot Lentils and Poached Eggs
Zesty lentils pair beautifully with a creamy poached egg in this dish that is great anytime of day! Enjoy it in the morning for a high-fiber, high-protein breakfast that will leave you full until lunchtime. For an even quicker and easier meal, make the lentils ahead of time. You can poach the eggs in the Instant Pot in the time it takes to reheat the lentils in the microwave! Find more diabetes-friendly Instant Pot recipes here.
Whole-Wheat Spinach Parathas
Paratha is a type of flatbread that originated in the northern part of India, where it is still popular. It’s part of a traditional Indian breakfast, but can also be served alongside lunch or dinner.
Orzo, Lentil, and Fig Salad
Author Barbara Seelig-Brown said, "The delicious and healthy flavors of the Mediterranean inspired me to create this salad. This recipe can be made a day or two ahead of time and kept refrigerated. This recipe is great for picnics, make-ahead meals, or brown bag lunches."