Showing Results for: “peppers”

Getting Over Barriers to International Shopping If the thought of shopping at a market with unfamiliar foods feels overwhelming, consider it a chance to meet new people and try new things. For example, if you see an interesting item in the produce section, see if any other shoppers are also purchasing the item and ask them about it. It may feel uncomfortable at first, but many shoppers will be more than happy to tell you about their favorite ways to cook certain foods. If that puts you too far out of your comfort zone, you can always use your smart phone to look up items. Some translation apps

We all know eating veggies is good for us—their fiber alone can help you manage your weight and heart health. You’ll find two types of vegetables at the store: starchy vegetables (like peas, potatoes, and corn) and non-starchy vegetables (like broccoli, eggplant, and peppers). While all vegetables offer important nutrients for people with diabetes, you should aim to fill half your plate with non-starchy vegetables for a balanced meal that doesn’t spike your blood glucose (blood sugar). With all this in mind, eating the same veggies in the same way every day can often become boring. Keep

Those stats may be scary, but you can be proactive in preventing heart disease by managing your diabetes, exercising, and making healthy food choices. Below are a few easy ways you can begin to eat healthier to protect your heart. Eat Lots of Color (with Veggies) Veggies and fruits offer nutrients and minerals that are important to your body and heart health. By focusing on eating a variety of them, you will fill up on nutrient-dense foods. For people with diabetes, it’s important to focus on nonstarchy vegetables because they are low in calories and carbohydrates (carbs). Try these recipes

SNACKS Cheese & Tomato Kebabs Cut string cheese into coins, arrange on bamboo picks or reusable skewers with grape tomatoes, and drizzle with aged balsamic vinegar. Optional: Add fresh whole basil leaves onto the skewers. Apple Stack Core a small apple and cut into 4 round slices, spread the top of 3 of the slices (not the top slice) with natural, unsweetened peanut butter, sprin­kle cinnamon and no-sugar-added granola, and restack the slices into an apple shape. Almost Cowboy Caviar In a bowl, stir together equal amounts of canned, drained, no-salt-added black beans, canned or thawed frozen

Building blocks of a perfect salad Greens: Every salad starts with a base of leafy greens, but there are lots of options out there! Light green lettuces like romaine or iceberg have the mildest flavor. Darker greens like spinach and kale are more nutrient dense, and have a stronger (sometimes bitter) flavor. “Spring” or “baby” greens are darker greens that are picked when the plant is young, so they have a milder flavor. Try adding shredded cabbage or carrots to your greens for a little crunch, or arugula for a peppery taste. Vegetables: Carrots, celery, cucumber, bell pepper, broccoli

Use an Air Fryer One of the most popular kitchen appliances today is the air fryer. It's a healthier way to cook your favorite fried foods, and it can also be used to cook potatoes. Simply slice your Idaho potatoes into wedges or fries (leaving the skin on), spray them with oil, and toss them in the air fryer. In just a few minutes, you'll have crispy and tasty potatoes without too much added oil. Blend in Cauliflower Cauliflower is a great way to incorporate more vegetables to your diet, and it can also be used to bulk up your mashed potatoes and reduce the amount of carbohydrate in your side

Brussels sprouts grow on thick stalks covered in tiny sprouts and are a fall/winter vegetable that’s in season from August through March. You can buy them still on the stalk when they’re in peak season, or you can buy them loose. When choosing Brussels sprouts, look for small to medium-size sprouts that are all about the same size (for even cooking) and green in color (avoid bluish or grey hues). Avoid choosing the sprouts with any dark brown or grey spots. Uncooked Brussels sprouts will last for about a week stored in your refrigerator, while cooked sprouts last for two to three days. Brussel