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Showing Results for: “vegetarian recipe”
7 Easy Swaps to Add More Plants to Your Plate
With a vegetarian eating plan, meat is avoided entirely. Plant-based foods like fruits, vegetables, grains, legumes, seeds, and some animal foods like eggs and dairy are consumed. If you follow a vegan eating pattern, you don’t eat anything that comes from animals—even non-meat foods like honey and dairy—only plant-based foods. Both eating patterns emphasize eating more plants like minimally processed whole grains, fruits, and vegetables. The Benefits of Eating More Plant-Based Foods A vegan diet is linked to lower prevalence of type 2 diabetes and reduction of high blood glucose (blood sugar)
Pork Chops & Preserved Lemon Yogurt with Sautéed Vegetables
In this recipe, we’re bringing together seared pork chops (coated with a blend of savory seasonings) and a duo of sautéed vegetables with a bright, cooling layer of creamy yogurt mixed with preserved lemon purée. Garnishes of crisp marinated radishes and roasted almonds lend a bit of pleasant crunch to each bite. Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
Diabetes-Friendly Meal Planning for 1 or 2
Each of these recipe makes two servings, perfect for a meal for two! Or, if you are cooking for one, save the leftovers for lunch the next day. Best of all, these meals come together in less than thirty minutes, so you can have a hassle-free, diabetes-friendly dinner for two any night of the week! Barbecued Rosemary Chicken with Spinach and Orange Salad Our Barbecued Rosemary Chicken recipe takes classic barbecued chicken and spices it up with some fresh rosemary. Pair it with our Spinach and Orange Salad for a diabetes-friendly meal that is bursting with fresh flavors. Crustless Spinach and
Berry Crisp
This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.
Broccoli and Apple Salad
This kidney-friendly recipe is a kid favorite. Dice, chop, and stir—that’s all you need to create broccoli and apple salad. This healthy recipe is low in sodium and high in flavor. Caution: this recipe contains walnuts.
Chicken Curry
The warm and rich flavor of curry transforms chicken breasts into an exceptional main dish. The chicken and vegetables simmer in your slow cooker or use your electric pressure cooker for an easy main dish, then serve it on hot cooked rice. The various toppings on curry means you can customize your dish just the way you like it. This one is topped with tomatoes, pepper, and cilantro; but another time, top it with chopped apples, chopped bananas, slivered toasted almonds, chopped avocado, or a small dollop of fat-free, plain Greek yogurt.
Winter Squash with Oat and Walnut Crumble Topping
The huge timesaver in this recipe is using frozen winter squash, which is surprisingly delicious. This makes a great fall side dish. If you don’t like squash, you could substitute sweet potatoes for it in this recipe.
Grilled Zucchini with Feta Cheese
Grilling is a quick and healthy way to eat more veggies. This recipe is simply delicious and an easy side that can be added to any meal. If you have any leftovers from this recipe, the grilled zucchini would go great in a breakfast omelet the next day.
Chicken, Mushroom and Barley Soup
With our tips for bulk cooking barley in advance, this soup can be a quick and easy weeknight meal. If you’re tight on time, pick up a pre-chopped blend of onion, carrots and celery.
Ask the Experts: What is the ADA Diet?
Quick answer: There isn’t one. At least not one exact diet that will meet the nutrition needs of everyone living with diabetes. Which, in some ways, is unfortunate. Just think how simple it would be to plan meals if there were a one-size-fits-all plan that worked for everyone living with diabetes, prediabetes, or at risk for diabetes. Boring, yes, but simple! As we all know, it’s much harder than that. We don’t often make food choices based on nutrition science alone —we often also make food choices for social, cultural, or emotional reasons. And because each of us is different, we each need