Tag: low sodium

  • Almond Tapioca with Banana and Corn

    Almond Tapioca with Banana and Corn

    How to Make Almond Tapioca with Banana and Corn

    This almond milk-based tapioca is based on the classic coconut milk tapioca soup served throughout many parts of Asia. This almond milk version is much lighter than the original, and just as tasty. Try it out with other fruits, or even sweet potato and taro!


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large pot, add the almond milk, and bring to a boil over high heat. Reduce heat to medium-low and add the pearls, stirring continuously to keep them separate. Add the palm sugar and salt and continue to cook until the pearls become fully transparent, about 30 minutes.
    2. Turn off the heat, and stir in the bananas and corn. Serve garnished with toasted sesame seeds.
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      225mg

      5%

    Ingredients

    unsweetened almond milk
    8 cup

    tapioca pearls
    1/3 cup

    palm sugar or agave nectar
    3 tbsp

    salt (low-sodium)
    1/2 tsp

    ripe bananas (peeled and chopped)
    2

    fresh or frozen sweet yellow corn kernels
    1 cup

    Toasted sesame seeds
    1

  • 2,2,2 Good Gazpacho

    2,2,2 Good Gazpacho

    How to Make 2,2,2 Good Gazpacho

    Gazpacho is a soup primarily made with non-starchy vegetables. It is served cold and can be a great summertime snack. Plus it’s an easy way to get more veggies into your day!


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor finely chop the vegetables and garlic in batches. Place into a large glass bowl.
    2. Add balsamic vinegar, vegetable juice, salt, and pepper. Chill for at least an hour.
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g

    • Protein
      4g

    • Potassium
      880mg

      19%

    Ingredients

    ripe tomatoes
    2 lbs

    medium zucchini
    2

    large cucumbers (unpeeled (English or hothouse))
    2

    small red onion
    1

    garlic (peeled)
    4 clove

    large red bell pepper
    1

    balsamic vinegar
    1 tbsp

    vegetable juice
    1 cup

    Dash salt
    1

    Dash pepper
    1

  • “Sweet” Potato Fries

    “Sweet” Potato Fries

    How to Make “Sweet” Potato Fries

    Sweet potatoes are packed full of good nutrition providing a good source of vitamin A, fiber and vitamin C. Adults and kids will love these “Sweet” Potato Fries.

    This recipe is from The Diabetes Cookbook


    15 min prep time


    35 min cook time


    6servings


    10-12 Fries

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
    2. Place potatoes in a bowl and add oil; toss to coat. Add remaining ingredients and mix well.
    3. Place potatoes on a baking sheet and bake for 35 minutes or until potatoes are soft.
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    Nutrition facts

    6 Servings



    • Serving Size

      10-12 Fries


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      460mg

      10%

    Ingredients

    nonstick cooking spray
    1

    large sweet potatoes (about 2 pounds total, peeled and cut into 1/2-inch wedges )
    2

    olive oil
    2 tbsp

    ground cinnamon
    1 tsp

    Splenda® Brown Sugar Blend
    1/4 cup

  • Wild Rice with Cranberries and Almonds

    Wild Rice with Cranberries and Almonds

    How to Make Wild Rice with Cranberries and Almonds

    Wild rice takes longer to cook than other rice but it has a lower glycemic index of 45 compared to white rice with a glycemic index of 70. This rice is a great holiday side dish too and is crowd-appropriate, making 11 servings.


    10 min prep time


    1 hr 15 min cook time


    11servings


    about 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes.
    2. Add the water and chicken broth to the pan and bring to a boil.
    3. Add the rice; cover and cook according to package directions; usually about 50-60 minutes.
    4. Remove the lid and add in the toasted almonds and cranberries; use a fork to mix together.
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    Nutrition facts

    11 Servings



    • Serving Size

      about 1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      140mg

      3%

    Ingredients

    olive oil
    1 tbsp

    small onion (diced)
    1

    water
    3 1/2 cup

    low sodium chicken broth (fat-free, reduced sodium)
    1 cup

    wild rice
    8 oz

    slivered almonds (toasted)
    1/3 cup

    cranberries (dried)
    1/3 cup

  • Slow-Cooker Hawaiian Pork Tacos

    Slow-Cooker Hawaiian Pork Tacos

    How to Make Slow-Cooker Hawaiian Pork Tacos

    Slow-cooker recipes like these spicy-sweet tacos are great time-savers for weeknight meals. If you don’t use all of the pork at once, freeze some for another quick dinner!

    Watch How to Make Hawaiian Pork Tacos

    Powered by Homemade


    10 min prep time


    8 hr cook time


    11servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. Place pork shoulder/Boston butt roast in a slow-cooker. Sprinkle meat with pepper, ginger and cumin. Add onion and garlic on top of roast. Pour pineapple juice and wine over roast.

    2. Cover and cook on high for 4-6 hours (or on low for 7-8 hours). Drain liquid and shred pork with fork.

    3. Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.

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    Nutrition facts

    11 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        2g

    • Protein
      40g

    • Potassium
      680mg

      14%

    Ingredients

    lean, boneless pork shoulder/Boston butt roast
    3 3/4 lbs

    black pepper
    1/2 tsp

    ground ginger
    1/4 tsp

    cumin
    1 tsp

    onion(s) (sliced)
    1 med

    garlic (minced)
    2 clove

    pineapple juice
    1 cup

    white wine
    1 cup

    small high-fiber tortillas (warmed)
    11 whole

    shredded lettuce
    1 cup

  • Fresh Tomato Sauce

    Fresh Tomato Sauce

    How to Make Fresh Tomato Sauce

    Jarred tomato sauces can be high in added sugar and salt. Making it home means you can control the ingredients! Try making large batches of this sauce in summer and freezing or canning the excess so that you’ll have fresh, homemade sauce on hand all year long. If good-quality fresh tomatoes are not available, substitute approximately 24 oz. good-quality canned or boxed Italian tomatoes.


    10 min prep time


    25 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Peel the tomatoes by scoring the skin of each one with a sharp knife from the top about 1/4 of the way down, in an “x” pattern. Then place scored tomatoes in a pot full of boiling water and boil until their skins begin to crack, approximately 2 minutes.
    2. Remove tomatoes and plunge into ice-cold water. When tomatoes are cool enough to touch, peel them. If you want a chunky sauce, dice the tomatoes and set them aside. If you want a smooth sauce, pass the tomatoes through a food mill to create a seedless purée.
    3. Heat the olive oil in a large saucepan over medium heat. When it is hot, add the garlic and crushed red chile flakes. Cook just until the garlic begins to release its aroma.
    4. Add the tomatoes, salt, pepper and basil and/or parsley. Stir well to combine, cover and reduce heat to low. Simmer for 20 minutes.
    5. Serve sauce immediately or allow to cool to room temperature before storing. This sauce will keep in an airtight container in the refrigerator for one week, or in the freezer for one month.
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        7g

    • Protein
      2g

    • Potassium
      595mg

      13%

    Ingredients

    olive oil (extra virgin )
    2 tbsp

    garlic (finely chopped)
    3 clove

    crushed red pepper flakes
    1 pinch

    sea salt (unrefined)
    1/8 tsp

    black pepper (freshly ground )
    1/4 tsp

    roma (plum) tomatoes (fresh, approximately 2-2 1/2 lb)
    10

    basil or parsley, or a combination (finely chopped)
    2 tbsp

  • Black Bean Hummus

    Black Bean Hummus

    How to Make Black Bean Hummus

    Why stop at chickpeas? Sub in black beans and add some cumin for a zesty new take on hummus. Serve with fresh vegetables sticks for dipping.


    0 min cook time


    8servings


    2 Tbsp.

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all ingredients in a food processor and blend until smooth. Add more water if consistency is too thick.
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    Nutrition facts

    8 Servings



    • Serving Size

      2 Tbsp.


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      120mg

      3%

    Ingredients

    olive oil
    1 tbsp

    black pepper
    1/8 tsp

    tahini
    1 tbsp

    cumin
    1/2 tsp

    low sodium canned black beans (rinsed and drained)
    1 (15.5-oz) can

    garlic powder
    1/4 tsp

    water
    2 tbsp

  • Easy Tips to Prepare Healthy Meals at Home

    Easy Tips to Prepare Healthy Meals at Home

    COVID-19 is causing closures, quarantine, and “social distancing” protocols across the nation. For many, this means cooking more meals at home, and possibly limited access to grocery stores. The good news is that homemade meals are often healthier than eating out—you can control exactly how much butter, salt, etc. goes into your meal. Read on for more tips making healthy meals at home. 

    Related: Tips and Recipes for Staying Healthy While Staying Home

    When you can’t find exactly what you need at the store, it’s important to find flexible recipes where you can easily sub in different vegetables, proteins, and grains, depending on what you have on hand. 

    Things like stir-fry, soups, stews, frittatas, and meatloaf are versatile dishes that can use almost any combination of vegetables, protein, and grains.

    When putting together a meal, use the Diabetes Plate Method to build balanced meals with appropriate portion sizes.

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    Filling half your plate with vegetables will provide fiber, vitamins, and minerals you need to stay healthy. Any vegetables will do—fresh, frozen, or canned.  

    A small portion of protein in one quarter of your plate is all you need to stay full and satisfied. Choose lean proteins that are low in saturated fat like chicken, turkey, fish, and lean cuts of beef and pork. 

    Finish off your meal by filling one quarter of your plate with a carb-rich food like whole grains, beans, starchy vegetables like potatoes or corn, or fruit. Limiting carb foods to one quarter of your plate helps keep portions in check to prevent spikes in blood glucose.

    You can use this same formula when putting together mixed dishes like soup or casserole—it should be made up of mostly vegetables, one quarter protein, and one quarter carb foods.

    COVID-19: What Can I Eat? from American Diabetes Association on Vimeo.

    Browse our collection of Easy Pantry Recipes for ideas and inspiration. Get creative in the kitchen and test out subbing different vegetables, grains, proteins, and flavoring depending on what you have on hand. 

  • What is the Best Diet for Diabetes?

    What is the Best Diet for Diabetes?

    If diet is so important for managing diabetes, surely there is one perfect diet that everyone with diabetes should follow, right? The media, the internet, your Facebook feed, and even your Aunt Judy all have opinions about the correct diet for diabetes. So, what’s the answer? Every year, U.S. News surveys popular diets and eating patterns—including keto, Mediterranean, vegan, DASH, and others—and then reviews the scientific evidence to compile their annual list of best diets for diabetes. This year’s results may just surprise you.

    Every year, U.S. News gathers a panel of experts to review and rank the best “diets” for overall health, weight loss, heart health, diabetes, and other categories.

    The panel reviews the most up-to-date research and evidence on each diet and its claimed health benefits. They also consider how easy the diet is for people to follow and stick to, and if health benefits, such as weight loss, last in the long term.

    Topping the list of “Best Diets for Diabetes” is the Mediterranean diet (this diet was also ranked #1 in “Best Overall”). Next is a four-way tie for second place between DASH, Flexitarian, Mayo Clinic, and Vegan diets.

    What do the top-ranked diets have in common?

    1. They’re not really “diets.”
    At least not in the modern sense. These diets are not considered temporary regimens to “detox,” “reset,” or reach a certain goal quickly. They’re more like eating patterns that are intended to be permanent.

    With the exception of vegan, none of the top-ranked diets cut out certain foods or nutrients, or have strict rules to follow. And none of them require you to count calories or carbs.

    2. They focus on plant foods.
    All of these patterns encourage eating more plant foods like vegetables, fruits, whole grains, beans, and legumes (the vegan diet goes even further by only allowing plant-based foods—it eliminates all animal products, including meat, poultry, fish, eggs, and dairy foods).

    Research overwhelmingly supports the benefits of eating more plant-based foods. Plant foods are packed with vitamins, minerals, and antioxidants that are important for general health. They’re also the best source for fiber, which helps manage blood glucose.

    Essentially, plants are nutrient-dense and low in calories, giving you a lot of bang for your buck!

    3. They don’t focus on restricting carbs.
    You may notice that the list does not include any diets focused on restricting carbs like keto or Atkins. While research shows that reducing carb intake can help manage blood glucose, there’s not enough evidence to say that people with diabetes need to cut out all carbs.

    The bigger issue is that very low carb diets can also be hard to stick with in the long run. It may be easier to start by focusing on the quality of carbs, monitoring your portions, and following a flexible healthy eating pattern for long-term benefits.

    4. They’re not “fads.”
    The most successful patterns have all been around for a long time. The Mediterranean diet may seem like a new fad, but it’s based on the way people in the Mediterranean region have been eating for centuries.

    The “Flexitarian diet” may also sound fancy and new, but many people already eat this way, whether they’re trying to or not.

    Veganism has also been around for a long time, and some people choose to eat this way for ethical or environmental reasons as well as health reasons.

    5. They’re backed by science.
    All of the top-ranked diets have been extensively researched and have a mountain of scientific evidence backing them up. DASH and Mayo clinic diets were developed by respected, evidence-based institutions.

    Mediterranean, vegan, and “flexitarian” eating patterns have been around for a long time, but they are getting trendier as more and more research shows their health benefits.

    Which should you choose?

    It’s important to note that none of these eating patterns are particularly “better” than the others. With a four-way tie for second place, and a three-way tie for third place, there are eight “Top 3” diets!

    All of these eating patterns include basic principles of healthy eating, so any one of them can help you manage or prevent type 2 diabetes.

    The best diet for you is going to be the one that fits best with your lifestyle and preferences, and that you’re most likely to stick with long-term.

    BOTTOM LINE

    You don’t have to follow a certain “diet” to manage diabetes. Work towards a healthy eating pattern that fits your lifestyle and preferences. Here are some tips to help you get started:

    • Eat plenty of vegetables (especially nonstarchy vegetables that are low in calories and carbs).
    • Choose whole foods over processed foods. One way to do this is by preparing more meals at home.
    • Reduce added sugar. Limit sugary foods like sodas, candies, and sweets. Check nutrition facts labels for added sugar in packaged foods.
    • ​Choose proper portion sizes. The Diabetes Plate Method is a quick and easy way to build balanced meals with proper portions.

    Remember, any time that you’re making changes to your medication, eating, or exercise be sure to have a conversation with your health care team. A Registered Dietitian Nutritionist (RDN), or a Certified Diabetes Care and Education Specialist (CDE or CDCES) can help you develop a healthy eating plan that fits your needs.
     

  • 10 Ways to Flavor Food That are Better Than Salt

    10 Ways to Flavor Food That are Better Than Salt

    If your doctor has advised you to ease off the salt shaker, you might be wondering why. The answer is sodium, a mineral found mainly in salt. “Too much sodium in a person’s diet can increase their blood pressure, raising their risk for heart disease, stroke, and kidney disease,” says Lori Zanini, RD, CDE, author of Diabetes Cookbook & Meal Plan for the Newly Diagnosed.

    Sodium isn’t all bad. We need small amounts of it for healthy nerves and muscles, and for proper hydration. Trouble is, most people consume too much of it. Americans down more than 3,400 milligrams a day, on average. That’s nearly 50 percent more than the 2,300-milligram limit—the amount found in a teaspoon of salt—that diabetes experts recommend. And if you already have high blood pressure or heart issues, many health care providers suggest consuming even less.

    Although salt sensitivity varies from person to person, almost everyone can benefit from cutting back. That starts in your kitchen. Three-quarters of our sodium comes from processed foods (especially bread, cold cuts, soup, frozen meals, and cheese) and restaurant meals, so home cooking can help you cut sodium.

    Check out the full feature article from Diabetes Forecast for their top tips for flavoring your meals without pouring on the salt. 

    Read the full article on Diabetes Forecast.
     

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