Tag: lunch

  • General Tso’s Tofu with Broccoli

    General Tso’s Tofu with Broccoli

    How to Make General Tso’s Tofu with Broccoli

    Chinese food minus the takeout menu? It’s possible to produce satisfying results that keep sodium and calories in check. This recipe calls for tofu that’s patted dry and sprinkled with cornstarch before baking, so it gets brown and crispy without deep frying. Serve over brown rice or cauliflower rice for a low carb meal.


    35 min prep time


    30 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F, and a coat baking sheet with cooking spray. Set aside.
    2. Pat tofu dry with a paper towel.
    3. Marinate the tofu: Combine 1 tsp soy sauce, 2 tsp rive vinegar, 1 tsp oil, half of the minced garlic and half of the grated ginger in a bowl. Add tofu and toss to coat. Marinate 30 minutes.
    4. Sprinkle 1 tbsp cornstarch over tofu and turn to coat evenly. Spread tofu on the baking sheet in a single layer. Bake 30 minutes, turning frequently, or until brown all sides.
    5. While the tofu is baking, whisk together broth, honey, remaining 1 tbsp soy sauce, remaining tbsp vinegar, sesame oil, remaining 2 tsp cornstarch, tomato paste and hot sauce in small bowl. Set aside.
    6. Add remaining 2 tsp vegetable oil to a large sauté pan or wok over medium-high heat. Add scallions and the rest of the garlic and ginger, and stir-fry 1 minute. Add sauce mixture and cook 2-3 minutes, or until thickened.
    7. Stir the baked tofu and broccoli into the sauce and serve.
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      13g

    • Potassium
      360mg

      8%

    Ingredients

    nonstick cooking spray
    1

    extra firm tofu (drained and cut into 1-inch chunks)
    16 oz

    lower sodium soy sauce (divided use)
    1 tbsp plus 1 tsp

    rice vinegar (divided use)
    1 tbsp plus 2 tsp

    vegetable oil (divided use)
    3 tsp

    garlic (minced, divided use)
    2 clove

    grated ginger (divided use)
    1 tsp

    Cornstarch (divided use)
    1 tbsp plus 2 tsp

    low sodium vegetable broth
    1/2 cup

    honey or 2 packets artificial sweetener
    1 tbsp

    tomato paste
    1 1/2 tsp

    sesame oil
    2 tsp

    Asian-style hot sauce (such as sambal oelek)
    1/2 tsp

    green onion (scallion) (sliced thinly)
    2

    broccoli (steamed)
    2 cup

  • Grilled Shrimp Tacos

    Grilled Shrimp Tacos

    How to Make Grilled Shrimp Tacos

    Here’s a light and tasty summer taco recipe that’s great for a family dinner or the next time you have guests. These tacos are delicious as is, or with different toppings. Try pico de gallo, halved cherry tomatoes, sliced radishes, onion, shredded cabbage, or even half of a grilled peach.


    15 min prep time


    8 min cook time


    4servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. In a small bowl, whisk together the yogurt, mayonnaise, and chili powder. Cover and keep in the refrigerator until needed.
    3. Skewer 3 ounces of shrimp on each skewer.
    4. In a small bowl, whisk together olive oil, garlic, lime juice, salt (optional) and pepper. Brush the shrimp with the marinade and grill for 3-4 minutes on each side until the shrimp are pink and just firm. Continue to brush with the marinade while grilling, using all of the marinade.
    5. Heat the corn tortillas briefly on the grill. Remove the shrimp from one skewer and place in a tortilla. Top the shrimp with 1/4 cup shredded lettuce, a heaping tablespoon of the reserved yogurt sauce, and 2 tablespoons of salsa verde, and about 2 teaspoons cheese. Repeat for the remaining three tacos.
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    Nutrition facts

    4 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      150mg

      50%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      380mg

      8%

    Ingredients

    Greek yogurt (plain, non-fat)
    1/4 cup

    light mayonnaise
    2 tbsp

    chili powder
    1/2 tsp

    shrimp (peeled and deveined)
    12 oz

    long bamboo skewers (soaked in warm water)
    4

    olive oil
    1 tbsp

    garlic (minced or grated)
    2 clove

    lime (juiced)
    1

    salt (optional)
    1/2 tsp

    black pepper (ground )
    1/4 tsp

    corn tortillas (6-inch)
    4

    lettuce (shredded)
    1 cup

    salsa verde (tomatillo salsa)
    1/2 cup

    cotija or feta cheese
    2 1/2 tbsp

  • Braised Brown Rice Meatballs

    Braised Brown Rice Meatballs

    How to Make Braised Brown Rice Meatballs

    This meatball recipe makes a great addition to a hearty meal. Pair it with a side of vegetables and you have an unbeatable combination.


    5 min prep time


    30 min cook time


    4servings


    2 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350F.
    2. Add all ingredients except the vegetable juice to a bowl, and mix until well combined. Form mixture into 8 meatballs.
    3. Place meatballs in a small baking dish, add the vegetable juice, and bake for 30 minutes.
    4. Serve with a green salad dressed with a little olive oil and lemon juice, if desired.
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    Nutrition facts

    4 Servings



    • Serving Size

      2 meatballs


    • Amount per serving



      Calories





      265

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        3.2g

        16%

    • Cholesterol
      115mg

      38%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      27g

    • Potassium
      710mg

      15%

    Ingredients

    brown rice (cooked, chilled)
    1 cup

    onion(s) (chopped)
    1 cup

    smoked paprika
    1 tsp

    black pepper
    1 tsp

    garlic powder
    1 tsp

    ground beef (lean, at least 95%)
    1 lbs

    eggs (beaten)
    1

    vegetable juice (low-sodium)
    16 oz

  • Blanco Huevos Rancheros

    Blanco Huevos Rancheros

    How to Make Blanco Huevos Rancheros

    Try this meatless meal for breakfast, lunch, or dinner!


    15 min cook time


    2servings


    2 topped tortillas

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 475 degrees F. Lightly coat both sides of the corn tortillas with natural butter-flavored cooking spray and place on a baking sheet. Bake 4 minutes per side or until crisp and lightly browned. Remove from the oven and let cool on the baking sheet.
    2. Meanwhile, place a large nonstick skillet over medium heat. Add the egg whites and scramble for 5 minutes or until done. Immediately stir in salt, pepper, and cheese.
    3. Place a scoop of cheesy egg whites on top of each crisp tortilla. Top each with avocado, tomatillo sauce, yogurt, jalapeno, and cilantro.
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    Nutrition facts

    2 Servings



    • Serving Size

      2 topped tortillas


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      5mg

      2%

    • Sodium
      560mg

      24%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      21g

    Ingredients

    plain fat-free Greek yogurt or organic low-fat sour cream
    1/4 cup

    tomatillo sauce (commercially made (salsa verde))
    1/4 cup

    Hass avocado (peeled and diced (about 1/2 cup))
    1/2

    black pepper (freshly ground, to taste)
    1/4 tsp

    sea salt (or to taste)
    1/8 tsp

    pepper Jack (shredded)
    3 tbsp

    egg whites (large, or 1 cup 100% egg white substitute)
    8

    corn tortillas (5-inch)
    4

    small jalapeno pepper (minced, without seeds)
    1

    cilantro (fresh, chopped)
    1 tbsp

  • Arugula Salad with Mandarin Oranges

    Arugula Salad with Mandarin Oranges

    How to Make Arugula Salad with Mandarin Oranges

    The peppery flavor of baby arugula pairs well with sweet, fresh citrus and crispy bacon in this side salad. Arugula is a nonstarchy vegetable that’s packed with nutrients. Each cup has just 5 calories and 1 gram of carbohydrate along with 10% of a day’s recommended vitamin A and 25% of a day’s recommended vitamin K!

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    15 min prep time


    5servings


    about 1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a salad bowl, mix together arugula, bacon, and orange segments.
    2. In a small bowl, whisk together orange juice, orange zest, olive oil, pepper, and tarragon. Pour dressing over salad and toss to coat.
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    Nutrition facts

    5 Servings



    • Serving Size

      about 1 1/2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      5g

    • Potassium
      320mg

      7%

    Ingredients

    arugula
    5 oz

    bacon (cooked, chopped)
    4 slice

    fresh mandarin, tangerine, or clementine oranges (peeled and segmented)
    4

    fresh orange juice
    1/4 cup

    orange zest (grated)
    1 tsp

    Extra Virgin Olive Oil
    3 tbsp

    black pepper
    1/8 tsp

    dried tarragon
    1/4 tsp

  • Lentil Sloppy Joes

    Lentil Sloppy Joes

    How to Make Lentil Sloppy Joes

    These Lentil Sloppy Joes are a hearty and satisfying plant-based alternative to the classic version. Packed with protein and flavor, they make for a delicious and nutritious meal that is kid-approved! Add a tossed salad on the side to complete your Diabetes Plate


    15 min prep time


    30 min cook time


    6servings


    1 hamburger bun & about ½ cup lentil mix

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a saucepan over medium heat. Add the oil, onion, and garlic. Cook, stirring occasionally, until onion begins to soften, 3–4 minutes. 

    2. Add the broth and lentils. Bring to a boil, then reduce heat to a simmer and cover for about 20 minutes, until lentils are tender. 

    3. Stir in the tomato sauce, brown sugar, Worcestershire sauce, and spices. 

    4. To serve, divide lentils between buns. Top with lettuce and onion rings. 

    5. Serve with a tossed salad on the side. 

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    Nutrition facts

    6 Servings



    • Serving Size

      1 hamburger bun & about ½ cup lentil mix


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      55g

      20%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      10g

    • Potassium
      361mg

      8%

    Ingredients

    white onion (sliced into 12 thin onion slices)
    1 med

    lettuce
    6 leaves

    whole wheat hamburger buns
    6 whole

    salt
    1/4 tsp

    smoked paprika
    1/2 tsp

    chili powder
    1/2 tsp

    Worcestershire sauce
    1 tbsp

    brown sugar
    1 tbsp

    tomato sauce
    1/4 cup

    lentils (green, rinsed)
    1 cup

    low sodium vegetable broth
    2 cup

    garlic (minced)
    2 clove

    yellow onion (diced)
    1 small

    Extra Virgin Olive Oil
    1 tbsp

  • Mediterranean Roll-Ups

    Mediterranean Roll-Ups

    How to Make Mediterranean Roll-Ups

    This wrap makes for a flavorful, tasty lunch that is also a is a great vegetarian option. The best part – it can be made and ready-to-eat in 5 minutes or less.


    5 min prep time


    2servings


    1/2 of a roll-up

    Print Recipe >

    Step-By-Step Instructions:

    1. Lay the flour tortilla flat on a cutting board or plate.

    2. Spread the hummus and tabouli in a long row, side by side down the center of the tortilla.

    3. Add romaine lettuce on top.

    4. Add sprouts and chopped tomatoes on top

    5. Get ready to roll! Starting from the edge of a long side, roll it up. 

    6. Cut it in half and enjoy immediately or wrap it tightly in plastic wrap to enjoy later. 

    7. Optional additional step: To eat this as an appetizer, wrap it in plastic wrap and let it “set” in the refrigerator for 2–3 hours. Remove the plastic wrap and cut the rolls into 1-inch slices, using a sawing motion. Serve cut side up on a platter. 

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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 of a roll-up


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      6g

    • Potassium
      428mg

      9%

    Ingredients

    whole wheat flour tortillas (10-inch)
    1 large

    hummus
    1/4 cup

    ready-made tabouli
    1/4 cup

    romaine lettuce (chopped)
    1 leaves

    alfalfa or bean sprouts
    1/2 cup

    tomato(es) (chopped)
    1 large

  • Perfect Meals by the Plate

    Perfect Meals by the Plate

    Cookbooks and websites are great sources for finding recipes, but sometimes you need help putting together a whole meal! The Diabetes Plate Method is a simple way to build healthy, balanced meals with no carb-counting or measuring needed. Here we have 6 simple, balanced meals, featuring recipes from Diabetes Food Hub to help you plan meals this week.

    1. Easy Weeknight Chicken Dinner

    Image
    Pecan-Crusted Chicken Breast

    Pecan-Crusted Chicken Breast
    300 calories, 3 grams carbohydrate

    Mixed greens salad with light vinaigrette
    40 calories, 4 grams carbohydrate
    Try this recipe: Simple Side Salad with Balsamic Vinaigrette

    Homemade sweet potato fries
    140 calories, 31 grams carbohydrate
    Try this recipe: Sweet Potato Fries

    THE WHOLE PLATE: 
    480 calories, 38 grams carbohydrate
    Choices: 2 starch, 1 nonstarchy vegetable, 5 lean protein, 2 fat

    2. Taco Night

    Turkey Tacos
    260 calories, 19 grams carbohydrate

    1/2 cup coleslaw
    130 calories, 16 grams carbohydrate

    Try this recipe: Kale Apple Slaw

    Half grilled plum topped with 1 tbsp nonfat plain Greek yogurt and cinnamon

    40 calories, 8 grams carbohydrate
    Try this recipe: Just Peachy Bowls

    THE WHOLE PLATE: 

    430 calories, 43 grams carbohydrate
    Choices: 2 carbohydrate, 1/2 fruit, 1 nonstarchy vegetable, 2 lean protein, 3 fat

    3. Simple Seafood Dinner

    Parmesan- and Lemon-Crusted Flounder with Green Beans Amandine
    290 calories, 18 grams carbohydrate

    1/2 cup cooked brown rice
    120 calories, 25 grams carbohydrate

    THE WHOLE PLATE: 
    410 calories, 43 grams carbohydrate
    Choices: 2 starch, 2 nonstarchy vegetable, 3 lean protein, 1 fat 

    4. Make-Ahead Lunch

    Chicken and Roasted Red Pepper Lettuce Cups
    390 calories, 25 grams carbohydrate

    1/2 baked sweet potato topped with cinnamon
    60 calories, 15 grams carbohydrate

    1 cup nonfat plain Greek yogurt topped with honey and pecans
    160 calories, 11 grams carbohydrate

    THE WHOLE PLATE: 
    610 calories, 51 grams carbohydrate
    Choices: 2 starch, 2 nonstarchy vegetable, 1 fat-free milk, 4 lean protein, 2 fat 

    5. Savory Breakfast Plate

    Herb Soft Scrambled Eggs on Toast
    170 calories, 16 grams carbohydrate

    1 cup arugula salad with shaved parmesan and lemon-and-oil vinaigrette
    50 calories, 1 gram carbohydrate

    Small pear
    80 calories, 22 grams carbohydrate

    THE WHOLE PLATE: 
    300 calories, 39 grams carbohydrate
    Choices: 1 starch, 1 1/2 fruit, 1 medium fat protein, 1 1/2 fat

    6. Soup-and-Salad

    Image
    Jalapeño Chicken and Corn Chowder

    Jalapeño Chicken and Corn Chowder
    180 calories, 21 grams carbohydrate

    1 cup arugula salad with shaved parmesan and lemon-and-oil vinaigrette
    50 calories, 1 gram carbohydrate

    1/2 cup diced watermelon
    25 calories, 28 grams carbohydrate

    THE WHOLE PLATE: 
    255 calories, 28 grams carbohydrate
    Choices: 1 starch, 1/2 fruit, 1 nonstarchy vegetable, 2 lean protein, 1 fat

    Looking for more meal inspiration? Check out this article for more plate method meals

    Learn more about the Diabetes Plate Method here!

  • 2-for-1 Meals: Making the most out of leftovers

    2-for-1 Meals: Making the most out of leftovers

    Saving leftovers is a great way to get more meals out of less cooking. But eating the same meal two or more days in a row can get boring! Shake things up by repurposing your leftovers instead of just reheating them. Try these “Double Up” recipes—make extra one night, and repurpose it in a whole new dish later in the week.

    Smoky Chicken Dinner + Hearty Chicken Salad

    Image
    DFH-diabetic-double-up-recipes-smoky-chicken.jpg

    Double the chicken in this recipe for Smoky Pan Roasted Chicken with Potatoes and Beans. Use the leftover chicken for this hearty Smoky Chicken and Three Bean Salad recipe for a quick lunch or dinner later in the week.

    Coffee-Rubbed Steak Dinner + Beef Fajitas

    Image
    DFH-diabetic-double-up-recipes-coffee-rubbed-steak.jpg

    Prepare a double batch of Coffee-Rubbed Steak. While the steak is resting, sauté a side of vegetables like bell pepper, squash, or green beans for dinner one night. Save the leftover steak to make Beef Fajitas later in the week.

    Marinated Chicken Dinner + Stuffed Chicken Pitas

    Image
    2-for-1 Meals: Making the most out of leftovers

    Make a double batch of Greek-Yogurt Marinated Chicken. Bake it on a sheet pan with seasonal vegetables for dinner one night. Save the leftover chicken to make Mediterranean Chicken Pitas for lunch or dinner later in the week.

    Mediterranean Steak Dinner + Steak Sandwiches

    Image
    DFH-diabetic-double-up-recipes-mediterranean-steak.jpg

    Double the steak in this recipe for Mediterranean Steak with Minted Couscous. Use the leftover steak to make these simple Steak and Portobello Sandwiches later in the week for lunch or dinner.

    Herbed Chicken Dinner + Chicken Paninis

    Image
    DFH-diabetic-double-up-recipes-tarragon-chicken.jpg

    Double the chicken in this recipe for Tarragon Herbed Chicken and Mushrooms. Use the leftover chicken to make a quick and easy Chicken Panini for lunch the next day.
     

  • 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.