Showing Results for: “tomatoes”

This colorful and veggie-filled breakfast burrito bowl offers a twist on the classic by using whole grain quinoa instead of white rice as the base. This recipe can be used for breakfast, lunch, or dinner because it is an excellent source of fiber, a good source of protein, and includes non-starchy vegetables.

The Malabar coast in the southern state of Kerala served as a large trade post for the spice trade. The coast has its own cooking styles and flavors as well as an abundance of fresh seafood. A variety of spices are blended with coconut to form the base of traditional Malabar curries. This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.

This taco bowl features a hearty base of roasted white potatoes and fluffy cauliflower rice topped with savory ground beef, mushrooms, and red bell peppers. Fresh lime juice and cilantro brighten every bite, while creamy avocado adds richness and balance. It’s a satisfying, veggie-packed, high-fiber twist on classic taco flavors that’s easy enough for weeknights and perfect for build-your-own bowls.

Fresh and zesty, a fruit salsa is a nice accompaniment to a grilled chicken breast. It would also be delicious over grilled fish or pork tenderloin.

OK, so time for a confession. While we always had home-cooked meals, we also always had a can of Sloppy Joe mix tucked into the corner of the pantry for when we got lazy. Knowing now that processed foods are not healthy, I developed these Chicken Joes that are much more diabetes-friendly with all the same taste of the sloppy Joes of childhood. With extra vegetables, this version makes the grade. To lower the amount of carbs use half a bun to make an open-faced sandwich.

Shhh, don’t tell! These yummy nachos are secretly healthy. They even offer a full serving of vegetables!

Author Steven Petusevsky: "This chowder is rich and full of bold tropical flavor. You can leave it chunky as I do, or purée it if you like it smooth and creamy. Sometimes I substitute 1 cup of the vegetable broth or water for a cup of light coconut milk for a bit of extra richness."

Frittatas are great breakfast options that can be cooked in bulk so that you can make several servings and spread them out throughout the week.

Cooked shrimp is an easy short cut, or you can use leftover shrimp and keep it in the fridge overnight. The pineapple and avocado add a bright, fresh flavor to these easy taco bowls.

Warm up at lunch or dinner with this flavorful soup. It includes whole grains, lean protein and even some vegetables.