The Super Diabetes Site

Category: Recipe

  • Grilled ”Honey” BBQ Chicken

    Grilled ”Honey” BBQ Chicken

    How to Make Grilled ”Honey” BBQ Chicken

    This recipe delivers all the sweet, smoky goodness of classic BBQ, but sweetened with a delicious homemade sauce bursting with savory spices and a touch of “honey” sweetness thanks to Splenda® Multi-Use Syrup. Enjoy the taste you love without the added sugar. Ready to sizzle? Try the recipe now and impress your taste buds (and health goals)!

    Cooking notes:

    • To get moist and juicy chicken, try to turn it as few times as possible. Most importantly, do not to overcook!
    • Only apply BBQ sauce after chicken is partially cooked. Otherwise, the sauce could burn if cooked for too long.
    • Brush sauce liberally to get well-coated chicken breast.


    15 min prep time


    15 min cook time


    6servings


    1 chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. For the “Honey” BBQ Sauce, add all ingredients to a saucepan and stir together. Bring to a boil, then reduce heat to low. Simmer for 10 minutes, until sauce becomes thickened. Pour into a bowl to use for brushing on the chicken while it is grilling. Reserve a few tablespoons to drizzle on chicken after it’s been cooked.

    2. For the chicken, prepare the grill by brushing grates clean, spraying with a grill-safe nonstick cooking spray (or brush them carefully with a little oil), and heat grill to 400-450°F.

    3. Place chicken on a platter and drizzle with olive oil, then sprinkle kosher salt and freshly ground black pepper on both sides.

    4. Place each chicken breast on the hot grill, close the top and let cook for about 5 minutes, until they easily release from the grill grates. Then flip chicken, cooking about 5 more minutes on the other side. Brush chicken liberally with the BBQ sauce every couple of minutes. Flip chicken once again, brushing the opposite side with the sauce liberally as well.

    5. Cook until the chicken breasts register an internal temperature of 160°F (they will reach the appropriate 165°F during carry-over cooking time). Be sure not to overcook so you have tender, juicy chicken. Remove from grill, add to platter and cover with foil. Let chicken rest 5 minutes to redistribute juices. Serve with reserved BBQ sauce and enjoy.

    Low Carb
    Kid Friendly
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken breast


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      125mg

      42%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      38g

    Ingredients

    Splenda® Multi-Use Syrup (For the “Honey” BBQ Sauce)
    1/4

    no sugar added ketchup (For the “Honey” BBQ Sauce)
    1/2 cup

    Raw Apple Cider Vinegar (For the “Honey” BBQ Sauce)
    1 tbsp

    Worcestershire sauce (For the “Honey” BBQ Sauce)
    1 tsp

    liquid smoke (For the “Honey” BBQ Sauce)
    1 tsp

    smoked paprika (For the “Honey” BBQ Sauce)
    1 tsp

    garlic (grated, for the “Honey” BBQ Sauce)
    1 clove

    onion powder (For the “Honey” BBQ Sauce)
    1 tsp

    kosher or sea salt (For the “Honey” BBQ Sauce)
    1/4

    boneless, skinless chicken breasts (5-6 ounces each)
    6 whole

    olive oil
    1 tbsp

    Kosher Salt
    1/2 tsp

    black pepper (to taste)
    1

  • Orange-Rosemary Glazed Salmon with Broccolini

    Orange-Rosemary Glazed Salmon with Broccolini

    How to Make Orange-Rosemary Glazed Salmon with Broccolini

    This Orange Rosemary Glazed Salmon with Broccolini is a tasty combination of citrusy, herby, and savory flavors. It’s a healthy and elegant dish that’s perfect for an easy weeknight dinner.


    10 min prep time


    20 min cook time


    4servings


    1 6-oz filet per serving plus ½ bunch broccolini

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil
    2. Place broccolini on one side of the baking sheet and drizzle with olive oil.
    3. Pat salmon dry with paper towels and place on the other side of the baking sheet.
    4. Combine the orange zest, orange juice, broth, brown sugar, garlic, rosemary, cornstarch, and flaxseed in a small saucepan over medium heat. Cook, whisking occasionally, until the sauce reduces by half and thickens, 8–10 minutes. It should cling to a spoon.
    5. Brush sauce over the salmon. Place the baking sheet in the oven and bake until salmon reaches an internal temperature of 145 degrees F and the broccolini is tender, 6–10 minutes.
    Asian
    Caribbean
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 6-oz filet per serving plus ½ bunch broccolini


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.4g

        17%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g
      • Added Sugars
        5g

        10%

    • Protein
      38g

    • Potassium
      1090mg
      23%

    Ingredients

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    whole flax seeds
    2 tsp

    Cornstarch
    1 tbsp

    fresh rosemary (minced)
    1 tbsp

    garlic (minced)
    3 clove

    brown sugar substitute
    1 tbsp and 2 teaspoons

    low sodium chicken broth
    1/2 cup

    orange (juiced)
    2

    orange (zest)
    1

    salmon filets (6 oz. each)
    4

    olive oil
    1 tbsp

    broccolini (1 lb. total)
    2 bunch

  • Mint Chocolate Chip Cookies

    Mint Chocolate Chip Cookies

    How to Make Mint Chocolate Chip Cookies

    These decadent Mint Chocolate Chip Cookies are bursting with fresh, cool mint flavor and rich, melty chocolate chips. Best of all, there is 0 grams of added sugar in this amazing recipe! Enjoy the best tasting Stevia for sweetening beverages and baking. Cook, bake, and sprinkle Splenda® Stevia anywhere you would use sugar!


    10 min prep time


    20 min cook time


    39servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F and prepare two large baking sheets with parchment paper.

    2. In a small bowl, mix together flour, baking soda, and baking powder and set aside.

    3. In a large bowl with an electric mixture, beat vegetable oil spread until light and fluffy. Slowly add Splenda Stevia Sweetener and beat until fluffy. Add egg and beat until incorporated and then add Greek yogurt, pudding mix, mint extract and green food coloring and mix well.

    4. Scrape down the sides of the bowl as needed with a spatula. On slow speed, add the flour mixture into the pudding mixture and mix until well combined, but do not over-mix. Fold in the chocolate chips.

    5. Using a 2-tablespoon cookie scoop, drop spoonfuls onto prepared baking sheet, 2 inches apart. Press down slightly as the cookies do not spread very much while baking (should be about ½” thick).

    6. Bake for 10 minutes or until just slightly browned on the edges. Cool on rack for 1 minute and then move to a wire cooling rack. Enjoy!

    Low Carb
    Kid Friendly
    American
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    39 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0g

        0%

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    Ingredients

    all-purpose flour
    2 cup

    baking soda
    1/2 tsp

    baking powder
    1/2 tsp

    vegetable oil spread
    1 cup

    Splenda® Stevia Sweetener Jar
    1/2 cup

    eggs (room temperature)
    1 whole

    Plain Nonfat Greek yogurt (room temperature)
    1/2 cup

    sugar-free instant vanilla pudding mix (1-ounce box (28g))
    1 oz

    peppermint extract
    1 1/2 tsp

    green food coloring
    1 tsp

    stevia-sweetened or sugar-free chocolate chips
    1 cup

  • Smoked Paprika Beans with Rosemary & Olives

    Smoked Paprika Beans with Rosemary & Olives

    How to Make Smoked Paprika Beans with Rosemary & Olives

    Smoked Paprika Beans with Rosemary & Olives is a flavorful and aromatic dish that combines the smokiness of paprika with the earthy notes of rosemary and the salty richness of olives. This diabetes-friendly side dish will take your beans to the next level and is easy enough to prepare for a weeknight meal.


    5 min prep time


    30 min cook time


    6servings


    1/3 cup of beans

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    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Combine the beans, olives, garlic, shallot, rosemary, paprika, and salt in a baking dish.

    3. Pour the oil over the mixture and stir to combine. Place in the oven and bake for 30 minutes, stirring halfway through. Serve warm.

    Fiber Focused
    Mediterranean
    Italian
    Vegetarian
    Vegan
    Sides
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/3 cup of beans


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      203mg
      4%

    Ingredients

    15.5-oz cans great northern white beans (drained and rinsed)
    2 cans

    Kalamata olives (pitted and chopped)
    1/4 cup

    garlic (minced)
    2 clove

    shallots (minced)
    1 whole

    fresh rosemary (stems removed and chopped)
    2 sprig

    olive oil
    1/3 cup

  • Roasted Cherry Tomatoes with Rosemary & Garlic

    Roasted Cherry Tomatoes with Rosemary & Garlic

    How to Make Roasted Cherry Tomatoes with Rosemary & Garlic

    Roasted Cherry Tomatoes with Rosemary & Garlic served on toast is a simple and flavorful dish that makes for a delicious diabetes-friendly appetizer. This is an easy recipe that features the bright colors and flavors of roasted tomatoes with fresh rosemary and fragrant garlic.


    5 min prep time


    45 min cook time


    8servings


    1/4 cup tomatoes and 3 quarter pieces of toast

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    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Place tomatoes, rosemary, salt, and garlic in a round baking dish.

    3. Add the oil and stir to combine. Place in the oven and cook for 45–60 minutes, until garlic is golden brown and softened and the tomatoes burst.

    4. Squeeze garlic cloves out of bulb and mix with tomatoes. Garlic cloves will be soft and creamy.

    5. Top each quarter of toast with tomato mixture. One serving is 3 quarter slices of toast with ¼ cup tomatoes.

    Heart Healthy
    Fiber Focused
    Low Carb
    French
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup tomatoes and 3 quarter pieces of toast


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      4g

    • Potassium
      195mg
      4%

    Ingredients

    cherry tomatoes
    24 oz

    fresh rosemary (chopped)
    1 tbsp

    salt
    1/2 tsp

    garlic (peel removed and top cut off)
    1 clove

    olive oil
    1/2 cup

    whole wheat bread (toasted and cut into quarters)
    6 slice

  • Cucumber Basil Mocktail

    Cucumber Basil Mocktail

    How to Make Cucumber Basil Mocktail

    This light and refreshing drink is perfect for any occasion! Enjoy the perfect beverage combination of crisp cucumber slices, fragrant basil leaves, fresh lime juice, and a gentle fizz of club soda. It’s sweetened with a squeeze of Splenda® Stevia Liquid Sweetener – it tastes like sugar without the calories!

    Recipe note: Blending carbonated water can cause the gas bubbles to expand and burst, and can cause overflow from the blender. To reduce this, blend on slower speeds and only adding half of the club soda to the blender and the other half after blending.

     


    15 min prep time


    5servings


    1 8-ounce drink

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    Step-By-Step Instructions:

    1. Put all ingredients in a blender and pulse for 3-5 minutes.

    2. Strain liquid into a small pitcher. Discard solids.

    3. Pour over ice and serve.

    4. Garnish with fresh cucumber slice and basil.

    American
    Vegetarian
    Vegan
    Holidays & Entertaining
    Beverages
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    Nutrition facts

    5 Servings



    • Serving Size

      1 8-ounce drink


    • Amount per serving



      Calories





      5

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    Ingredients

    Splenda® Stevia Liquid Sweetener
    1 tsp

    club soda
    1 liter

    lime (juice only)
    1

    fresh basil
    1/3 cup

    cucumber(s) (sliced)
    1/2

  • Raspberry Swirl Frozen Yogurt Bark

    Raspberry Swirl Frozen Yogurt Bark

    How to Make Raspberry Swirl Frozen Yogurt Bark

    Raspberry Swirl Frozen Yogurt Bark: Dive into this light dessert and say goodbye to excess sugar and calories! Enjoy the raspberry swirl complimented by tangy Greek yogurt, fresh blueberries, and a crunch of coconut flakes. Each serving is only 70 calories with 8 grams of protein!


    10 min prep time


    4 hr cook time


    6servings


    1 slice (4×4 inch square)

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    Step-By-Step Instructions:

    1. Cover a freezer-safe tray with parchment paper.

    2. In a bowl, stir together yogurt, vanilla, and ¼ cup of Splenda Multi-Use Syrup until evenly combined. Scoop yogurt onto the freezer-safe tray, and carefully spread it out to ¼-inch thickness with a spatula.

    3. In a small bowl, add raspberries with 2 tablespoons of Splenda Multi-Use Syrup and mash with the back of a fork. (If using frozen raspberries, microwave until softened.) Mixture should become jam-like. Dollop the raspberry mixture around the yogurt. Using the back of a spoon, create pretty swirls of raspberry red around the yogurt.

    4. Sprinkle fresh blueberries and coconut on top. Freeze at least 4hours, or overnight.

    5. Remove Yogurt Bark from freezer. Gently break bark into smaller hand-held sized pieces. Enjoy immediately or store in the freezer and use within 1 week.

    Kid Friendly
    Vegetarian
    Dessert
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice (4×4 inch square)


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      8g

    • Potassium
      140mg
      3%

    Ingredients

    Plain Nonfat Greek yogurt
    2 cup

    pure vanilla extract
    1 tsp

    Splenda® Multi-Use Syrup (divided)
    1/3 cup

    fresh or frozen raspberries
    1/2 cup

    Fresh Blueberries
    1/2 cup

    unsweetened coconut flakes
    1 tbsp

  • Easy Garlic Bok Choy

    Easy Garlic Bok Choy

    How to Make Easy Garlic Bok Choy

    Looking for a lower carb side dish for a quick weeknight dinner? Try our Easy Garlic Bok Choy recipe! This flavorful, diabetes-friendly dish features tender baby bok choy sautéed with heart-healthy ingredients and a touch of low-sodium soy sauce, making it a delicious and blood glucose (blood sugar)-conscious addition to your meal rotation.

    Try pairing this non-starchy veggie side with Honey Soy-Glazed Salmon for a tasty and easy weeknight meal.


    5 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a large skillet over medium-high heat. Add garlic and shallots and cook, stirring occasionally, until fragrant, 1–2 minutes.

    2. In a small bowl, mix together the soy sauce, vegetable broth, and sesame oil.

    3. Add the bok choy and sauce to the skillet. Toss to coat. Cover and cook for 2–3 minutes, uncover and toss, then cover and continue to cook until bok choy is tender, 3–5 minutes more.

    4. Sprinkle with crushed red pepper.

    Veggie Rich
    Low Carb
    Asian
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      749mg
      16%

    Ingredients

    olive oil
    1 tbsp

    garlic (minced)
    5 clove

    shallots (minced)
    2 whole

    baby bok choy (roots trimmed)
    8 whole

    lower sodium soy sauce
    1/4 tsp

    low sodium vegetable broth
    2 tbsp

    sesame oil
    1 tsp

    crushed red pepper flakes
    1 tsp

  • Parmesan Tofu with Butternut Squash Noodles

    Parmesan Tofu with Butternut Squash Noodles

    How to Make Parmesan Tofu with Butternut Squash Noodles

    Try out our Parmesan Tofu with Butternut Squash Noodles—a diabetes-friendly dish that combines the savory crunch of parmesan-coated tofu with the wholesome, goodness of butternut squash noodles. Make it with Roasted Green Beans in Champagne Vinaigrette for a beautifully colorful meal.  

    This dish can easily be made vegan by substituting dairy-free cheese and eggless mayo alternatives.


    15 min prep time


    30 min cook time


    4servings


    7 oz tofu & ~2 cups noodles

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    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

    2. Slice each tofu block in half along the long side. Place on the baking sheet and drizzle with 1 tsp oil. Bake for 15 minutes, flip, then bake for another 15 minutes.

    3. Meanwhile, peel the tough skin from the squash. Use a julienne peeler to cut noodles from the squash.

    4. Preheat a large skillet over medium heat. Add 1 tsp oil, squash, and ¼ tsp Italian seasoning. Cook, stirring occasionally, until squash noodles are tender, 7–8 minutes. Remove from heat, cover, and set aside. 

    5. Combine the Parmesan, mayo, 1/4 tsp Italian seasoning, onion powder, and garlic powder in a small bowl.

    6. After the tofu has baked for 30 minutes, remove from the oven. Set the oven to broil on high and move an oven rack to the top shelf, underneath the broiler.

    7. Spread the cheese mixture over the tops of the tofu. Return to the oven and broil until the topping is bubbly and beginning to brown, 1–2 minutes.

    8. Serve on a bed of squash noodles with a handful of fresh basil.

    Fiber Focused
    Veggie Rich
    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Gluten-Free
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      7 oz tofu & ~2 cups noodles


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      624mg
      13%

    Ingredients

    extra firm tofu (drained and pressed for at least 30 minutes)
    28 oz

    olive oil (divided)
    2 tsp

    butternut squash
    1 med

    Italian seasoning (divided)
    1/2 tsp

    reduced fat Parmesan cheese (grated)
    1 oz

    light mayonnaise
    1/4 cup

    onion powder
    1/4 tsp

    garlic powder
    1/4 tsp

    fresh basil (leaves julienned)
    1 cup

  • Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    How to Make Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    A unique Asian fusion recipe, this soup is a flavorful and hearty combination of tender turkey meatballs, fresh vegetables, and aromatic herbs. This balanced and satisfying dish features a rich, savory broth and an array of vibrant ingredients, making it a delightful meal that’s sure to warm you up on chilly days. Keep your meal low carb by adding a side of non-starchy vegetables to complete your meal. 


    10 min prep time


    15 min cook time


    6servings


    3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large pot over medium-high heat. Add broth, sesame oil, soy sauce, chili-garlic sauce, and fish sauce. 

    2. Add half of the garlic, ginger, cilantro, and green onions to the pot. Transfer remaining garlic, ginger, cilantro, and green onions to a medium bowl. 

    3. Add turkey, breadcrumbs, eggs, and 5 spice powder to the bowl. Mix with your hands until well combined. 

    4. Form rounded meatballs with a tablespoon measure and drop into the pot. Simmer for 5–6 minutes, until the meatballs are cooked through. 

    5. Add bok choy and carrots to the pot and cook for another 4–5 minutes. 

    Low Carb
    Comfort Food
    Asian
    Soup
    Main Dish
    Foodie
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      3 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      23g

    • Potassium
      145mg
      3%

    Ingredients

    lower-sodium chicken broth (no salt added)
    6 cup

    sesame oil
    4 tsp

    lower sodium soy sauce
    1 1/2 tbsp

    Thai style chili garlic sauce
    1 tsp

    fish sauce
    1 tsp

    garlic (minced)
    4 clove

    fresh ginger paste
    1 tbsp

    fresh cilantro (minced)
    1 bunch

    green onion (scallion) (minced)
    1 bunch

    lean ground turkey
    1 lbs

    panko bread crumbs
    1 cup

    eggs
    2 whole

    Chinese five-spice powder
    1/2 tsp

    baby bok choy (roots trimmed and roughly chopped)
    8 whole

    carrots (shredded)
    1 cup