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Showing Results for: “yellow squash”
How to Make Plant-Powered and Low-Carb Meals
Plant-based meals are packed with nutrients and minerals that are great for keeping the body powered. Even if you aren’t vegetarian or vegan, swapping a plant-based meal in one or twice a week could be beneficial. But how does that work with the Diabetes Plate? The Diabetes Plate is a simple way to eat a lower carb, balanced meal. Created by the American Diabetes Association’s nutritional experts, this easy-to-follow method of meal planning and eating requires no measuring, weighing, or calculating. Using a 9-inch plate, fill half with non-starchy veggies. Then split the other half with ¼
Tzatziki and Vegetables
Traditional Mediterranean tzatziki sauce is perfect for dipping low-carb non-starchy vegetables. It can also be used as a topping on salads, sandwiches or wraps.
Kidney Bean Stew
Beans are a staple in Latin cuisine: Cuban black beans, Mexican refried pinto beans, etc. These red kidney beans are popular in Puerto Rican and Dominican cuisine. Receta en Español aquí
Meal Prep: Fall Harvest
Everybody likes getting more for less! How about getting more meals from less recipes? With some strategic meal planning and prepping, you can create several days’ worth of meals with just a few recipes and one trip to the grocery store. You can even prepare all of the recipes at once and store meals in single serve containers in the fridge for grab-and-go meals all week.
Roasted Winter Vegetables
Roasting winter root vegetables caramelizes their natural sugars, producing a complex, toasty, and lightly sweet flavor. This recipe calls for a variety of winter vegetables, but you could use any combination, as long as you end up with about 12 cups total of bite-size pieces. This recipe can easily be cut in half if you're not cooking for a crowd. For added acidity, you could drizzle lightly with balsamic vinegar just before serving.
Roasted Root Vegetable Soup
Roasting the vegetables in this recipe helps to maximize the flavor of the soup. What’s more - all of these veggies are abundant and available during the winter months. Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
Moroccan Lentils with Stewed Tomatoes
You can prepare the lentils ahead of time for a quick weeknight meal that will be ready in minutes. Pair this with a Mixed Pepper Medley for a satisfying vegan dish, full of plant-based proteins and non-starchy vegetables. 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.
Braised Fennel and White Beans
Pair these braised beans and fennel with a side of a chicken for a complete, comforting meal.
Haricots Verts with Hazelnuts (Fagiolini Alle Nocciole)
The classic combination of green beans and hazelnuts is as healthful as it is tasty. Variations of this dish can be found throughout Italy during the appropriate season. Hazelnuts are one of the oldest cultivated crops in Europe; records of them being traded from the ports of Genoa go back to the 11th century. Currently, Turkey and Italy produce the majority of the world’s hazelnuts.
Roasted Pepper Salad
Author Robyn Webb says, "Bell peppers are so tasty when they are raw, so why ever mess with them by roasting them? It’s because fire does something incredibly magical to a pepper-it transforms its flavor and texture into something juicier, sweeter, and more versatile than before it stepped into the flames. Roasted peppers jazz up pasta, eggs, soups, stews, homemade pizza, and many more everyday foods."