Tag: mediterranean

  • Baked Falafel

    Baked Falafel

    How to Make Baked Falafel

    To reduce the carbohydrates in this recipe, serve the falafel sandwiches in lettuce cups instead of whole wheat pitas.


    30 min prep time


    8servings


    ½ pita, 2 pieces of falafel, 2 Tbsps. sauce

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    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees. Line a large baking sheet with a silicon mat or parchment paper. If using parchment paper, coat generously with cooking spray. Set aside.
    2. In a food processor or blender, add garlic, onion, curry powder, cayenne pepper, cilantro, parsley and olive oil. Blend into a paste.
    3. Add in garbanzo beans and pulse to chop beans and mix into onion paste. Do not blend the beans into a paste. The falafel should be slightly chunky.
    4. Add flour, baking powder, salt (optional), and ground black pepper. Pulse until just incorporated.
    5. Refrigerate falafel mixture for 15-20 minutes. While the falafel is chilling, add yogurt, tahini, garlic and parsley to a small bowl and whisk. Keep yogurt sauce in the refrigerator until ready to use.
    6. Scoop falafel into balls that are about 2 Tbsps. of mixture (or 1/8 of a cup). Place on baking sheet and repeat to make 16 falafel balls.
    7. Spray the falafel balls with cooking spray and sprinkle with sesame seeds.
    8. Bake on the bottom rack of the oven for 15 minutes. Turn the oven down to 350 and move the baking sheet to the top rack. Bake an additional 15 minutes.
    9. Once the falafel is done baking, stuff two falafel balls into half of a whole wheat pita, add 2 Tbsps. yogurt tahini sauce, 2 slices of tomato and 3-4 slices of red onion.
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    Nutrition facts

    8 Servings



    • Serving Size

      ½ pita, 2 pieces of falafel, 2 Tbsps. sauce


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        7g

    • Protein
      14g

    • Potassium
      450mg

      10%

    Ingredients

    garlic (minced)
    1 tbsp

    small onion (chopped)
    1

    curry powder
    1 tbsp

    cayenne pepper
    1/4 tsp

    cilantro (minced)
    2 tbsp

    parsley (minced)
    1 tbsp

    olive oil
    1 tbsp

    garbanzo beans (chickpeas) (15 oz cans, drained and rinsed)
    2

    whole wheat or all purpose flour
    1 1/2 tbsp

    baking powder
    2 tsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    nonstick cooking spray
    1

    sesame seeds
    1 tbsp

    Plain Nonfat Greek yogurt (non-fat)
    1 cup

    tahini
    1/4 cup

    garlic (minced)
    1 tbsp

    parsley (minced)
    1 tbsp

    whole wheat pita (cut in half)
    4

    tomato(es) (sliced into 8 slices each)
    2

    red onion (thinly sliced)
    1/2

  • Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)

    Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)

    How to Make Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)

    Amy Riolo’s Note: In addition to their creamy texture and buttery flavor, artichokes contain healthful antioxidants. If you’ve never worked with fresh artichokes before, don’t be intimidated. The steps to prepare them are simple, and after cooking them once, you’ll be a pro. When baby artichokes are in season, try using those—they cook in only half the time. When fresh artichokes are not in season, substitute canned, reduced-sodium artichoke hearts or frozen hearts.


    This recipe from The Italian Diabetes Cookbook, by Amy Riolo. To purchase this cookbook directly from the ADA, click here.


    15 min prep time


    35 min cook time


    4servings


    1 artichoke (or 2 baby artichokes)

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    Step-By-Step Instructions:

    1. Soak the artichokes in water to clean; drain and repeat until water is clear. Peel away the outside leaves of the bottom half of the artichokes. Cut off the top quarter of the artichoke (at this point the artichoke should look like a flower, and the tough, dark leaves should all be removed, leaving only lighter-colored, tenderer leaves). If tough, dark green leaves remain, peel those as well. Add juice of 1 lemon to a bowl full of cold water, and place cleaned artichokes inside to avoid discoloration.
    2. Bring a large pot of water to a boil, and add cleaned artichokes. Bring back to a boil on high heat. Reduce heat to medium-low and simmer artichokes 25–30 minutes, or until tender. Drain artichokes well, pat dry with a paper towel, and set aside.
    3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until garlic begins to release its aroma, approximately 1 minute. Add artichokes, turn to coat in oil, and season with salt, pepper, and crushed red chile flakes. Sprinkle with parsley and serve warm.
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    Nutrition facts

    4 Servings



    • Serving Size

      1 artichoke (or 2 baby artichokes)


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      420mg

      9%

    Ingredients

    fresh baby artichokes
    12

    lemons, juiced, divided
    2

    Extra Virgin Olive Oil
    3 tbsp

    garlic, minced
    4 clove

    unrefined sea salt
    1/4 tsp

    freshly ground black pepper
    1/8 tsp

    crushed red chile flakes
    1 pinch

    finely chopped fresh flat-leaf parsley
    1 tsp

  • Antipasto Salad

    Antipasto Salad

    How to Make Antipasto Salad

    Do you need a quick, tasty, different salad for your summer picnic? Here is your answer. This diabetes-friendly antipasto salad is lower carb but packed with heart-healthy Mediterranean super foods, such as olives and sun-dreid tomatoes. If you really want to boost the flavors, add canned artichoke hearts.


    10 min prep time


    4servings


    2 cups

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    Step-By-Step Instructions:

    1. In a salad bowl, toss together the lettuce, turkey, cheeses, olives, tomatoes, and red peppers.
    2. In a small bowl, whisk together the vinegar, oil, mustard, pepper, and shallots. Pour over salad and toss to coat.
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      19g

    • Potassium
      550mg

      12%

    Ingredients

    chopped romaine lettuce
    1 (10-oz) bag

    deli turkey (cut into strips)
    8 oz

    reduced fat provolone cheese (cut into 1/2-inch strips )
    2 slice

    Parmesan cheese (freshly grated)
    1 tbsp

    green olives (pitted and chopped )
    1/4 cup

    sun-dried tomatoes
    1/4 cup

    jarred roasted red peppers (cut into 1/2-inch strips)
    2

    red wine vinegar
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    shallots (minced)
    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

  • Shrimp Paella with Cauliflower Rice

    Shrimp Paella with Cauliflower Rice

    How to Make Shrimp Paella with Cauliflower Rice

    This shrimp paella is full of flavor from sausage, bell peppers, turmeric and paprika. Using riced cauliflower makes this a lower carb alternative to a traditional Spanish paella.


    10 min prep time


    20 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add cooking spray to a large skillet over medium-high heat. Add sausage, onion, bell pepper and garlic. Sauté until onions are starting to caramelize, about 8 minutes.
    2. Stir in turmeric and paprika. Add the broth, cauliflower rice, salt and pepper. Bring to boil then reduce heat to low, cover and simmer about 5 minutes.
    3. Add the shrimp to the pan, then cover and cook until shrimp are just opaque in center, about 6 minutes.
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      16g

    • Potassium
      740mg

      16%

    Ingredients

    Nonstick cooking spray
    1

    large onion (diced)
    1

    red bell pepper (seeded and diced)
    1

    fully cooked adouille or chorizo chicken sausage (diced)
    1 (3-oz) link

    garlic (minced)
    2 clove

    turmeric
    1/2 tsp

    paprika
    1/2 tsp

    low sodium chicken broth
    3 cup

    salt
    1/2 tsp

    fresh or frozen cauliflower rice
    6 cup

    black pepper (ground )
    1/2 tsp

    raw shrimp (peeled and deveined)
    12 oz

  • Braised Fennel and White Beans

    Braised Fennel and White Beans

    How to Make Braised Fennel and White Beans

    Pair these braised beans and fennel with a side of a chicken for a complete, comforting meal.


    15 min prep time


    1 hr 10 min cook time


    4servings


    4 pieces fennel, 1/2 cup beans and sauce

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    Step-By-Step Instructions:

    1. Preheat oven to 375°F. Coat a 9×13-inch baking dish with cooking spray
    2. Arrange the fennel and onion in the bottom of the prepared baking dish.
    3. Pour the olive oil, broth and vinegar over the fennel and onion, and season with salt and pepper.
    4. Bake for 1 hour, stirring half way through.
    5. Stir in the beans and parsley and put back in the oven for 10 minutes.
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    Nutrition facts

    4 Servings



    • Serving Size

      4 pieces fennel, 1/2 cup beans and sauce


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        4g

    • Protein
      8g

    • Potassium
      850mg

      18%

    Ingredients

    Nonstick cooking spray
    1

    medium fennel bulbs ((11 ounces each) stems and fronds removed, cut into eighths)
    2

    medium yellow onion (thinly sliced)
    1

    olive oil
    1 tbsp

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

    salt
    1/8 tsp

    black pepper
    1/4 tsp

    red wine vinegar
    2 tbsp

    cannellini beans (15.5 ounce, drained and rinsed)
    1 can

    parsley (chopped)
    1/4 cup

  • 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

  • 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

  • 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.
     

  • Slideshow: Weeknight Chicken Dinners

    Slideshow: Weeknight Chicken Dinners

    Busy weeknights call for quick and easy recipes that can go from pantry to plate in less than 30 minutes (and without leaving a mess in the kitchen). We’ve compiled our favorite diabetes-friendly weeknight dinners featuring chicken that can be ready in a snap and come together with just a few dishes.

    10 Quick & Easy Chicken Dinners