The Super Diabetes Site

Tag: sides

  • Grilled Corn with Chile and Lime

    Grilled Corn with Chile and Lime

    How to Make Grilled Corn with Chile and Lime

    Enjoy some Tex-Mex flair with this Grilled Corn with Chile and Lime. Tasting like Mexican street corn, this diabetes-friendly recipe is flavorful and nutritious.


    40 min prep time


    15 min cook time


    4servings


    1 ear of corn

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the grill to medium-high heat.

    2. In a small bowl, whisk together olive oil, chili powder, smoked paprika, lime zest, lime juice and salt.

    3. Brush the ears of corn with the marinade, making sure to coat them evenly.

    4. Allow the corn to marinate for at least 30 minutes.

    5. Place the marinated corn on the preheated grill. Grill for about 15 minutes, turning occasionally, until the corn is charred and cooked through.

    6. Remove the grilled corn from the heat.

    7. Transfer the corn to a serving platter and sprinkle with cotija and fresh chopped cilantro.

    Veggie Rich
    Low Carb
    Mexican/Southwestern
    Grilling
    Vegetarian
    Vegan
    Sides
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 ear of corn


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    Ingredients

    fresh cilantro (chopped, for garnish)
    1 cup

    part-skim mozzarella (for garnish)
    1/4 cup

    salt
    1/8 tsp

    lime (zest and juice)
    1 med

    smoked paprika
    1/2 tsp

    chili powder
    1 tsp

    nonstick cooking spray
    1 whole

    ears corn (husked)
    4 med

  • 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

    Print Recipe >

    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

    Print Recipe >

    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

  • 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

  • Sautéed Thyme Mushrooms

    Sautéed Thyme Mushrooms

    How to Make Sautéed Thyme Mushrooms

    Elevate your diabetes-friendly dining with these delightful Sautéed Thyme Mushrooms. Bursting with flavor and seasoned to perfection, these mushrooms are a tasty addition to any meal. Experience a dish that’s both satisfying and supportive of your diabetes management goals.


    5 min prep time


    15 min cook time


    4servings


    approx. ¾ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a large skillet over medium-high heat.
    2. Add the sliced mushrooms to the skillet and cook for about 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
    3. Add the minced garlic and fresh thyme leaves to the skillet. Sauté for another 1–2 minutes until the garlic is fragrant.
    4. Season the mushrooms with salt (optional) and black pepper, adjusting the amount to taste. If desired, drizzle the mushrooms with lemon juice for a tangy flavor.
    5. Continue cooking the mushrooms for an additional minute, stirring to evenly distribute the flavors.
    6. Remove from heat and transfer the sautéed thyme mushrooms to a serving dish.
    Veggie Rich
    Low Carb
    Low Sodium
    Vegetarian
    Vegan
    Sides
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      approx. ¾ cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      510mg
      11%

    Ingredients

    mushrooms (such as cremini or button mushrooms) (quartered)
    1 lbs

    olive oil
    2 tbsp

    garlic (minced)
    2 clove

    fresh thyme leaves
    1 tbsp

    salt and pepper to taste
    1

    lemon juice (optional, for a tangy twist)
    1 tbsp

  • Autumn Sheet Pan Veggies

    Autumn Sheet Pan Veggies

    How to Make Autumn Sheet Pan Veggies

    Why settle for just one veggie as your side dish? With these autumn sheet-pan veggies, you’ll get butternut squash, Brussels sprouts, red onion, plus Honeycrisp apples and a whole lot of flavor! And it’s so easy to make—just toss your veggies with zero calorie Splenda® Monk Fruit Sweetener, oil, and spices, arrange them on a baking sheet, and bake! Serve with Thanksgiving dinner or any dinner of the week. 


    15 min prep time


    45 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.

    2. In a large bowl, toss butternut squash, Brussels sprouts, onion, Splenda Monk Fruit Sweetener, olive oil, cinnamon and nutmeg together until coated.

    3. Arrange vegetables in a single layer on prepared baking sheet. Bake until vegetables are crisp-tender, about 15 minutes. Remove from oven.

    4. Add apples, and flip vegetables over. Continue to bake until vegetables are tender and light golden brown, about 10-15 minutes. Top with pecans and parsley. Serve and enjoy.

    Veggie Rich
    Low Carb
    Vegetarian
    Vegan
    Sides
    Gluten-Free
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      451mg
      10%

    Ingredients

    butternut squash (peeled, seeded and cut into ¾-inch cubes)
    1 lbs

    brussels sprouts (halved)
    1 lbs

    red onion (cut into ½-inch slices)
    1 small

    Splenda® Monk Fruit Granulated Sweetener
    1/4 cup

    olive oil
    1 tbsp

    ground cinnamon
    1/4 tsp

    ground nutmeg
    1/4 tsp

    Honeycrisp apple (seeded and cut into 1-inch pieces)
    1

    pecans (chopped)
    1/4 cup

    fresh parsley (chopped)
    1 tbsp

  • Watermelon Quinoa Salad

    Watermelon Quinoa Salad

    How to Make Watermelon Quinoa Salad

    This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.


    10 min prep time


    15 min cook time


    4servings


    2 cups salad (½ cup quinoa per serving)

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

    2. Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.

    3. Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.

    Veggie Rich
    Mediterranean
    Salads
    Vegetarian
    Sides
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad (½ cup quinoa per serving)


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

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

        4%

    • Protein
      15g

    • Potassium
      606mg
      13%

    Ingredients

    low sodium vegetable broth
    1 cup

    quinoa (rinsed)
    1/2 cup

    baby arugula
    5 oz

    watermelon (medium diced)
    2 cup

    avocado (medium diced)
    1

    salted pumpkin seeds
    1/4 cup

    fresh mint (leaves torn)
    1/2 oz

    fat free feta cheese
    4 oz

    lime (zested and juiced)
    1 med

    olive oil
    1 1/2 tbsp

    honey
    1 tsp

  • Crunchy Asian Salad

    Crunchy Asian Salad

    How to Make Crunchy Asian Salad

    This crunchy Asian salad is full of colorful, fiber-rich vegetables like shredded cabbage, carrots, and bell pepper. The flavorful dressing is made with zero-calorie sweetener, so you’ll get sweetness without any added sugars. Enjoy as a side dish with your favorite Asian-inspired entrée, like baked teriyaki chicken.


    10 prep time


    5 cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, add cabbage, carrots, bell pepper, green onions, and toasted almonds.

    2. In a small saucepan, add all ingredients for the dressing. Stir together and add 1 tablespoon water. Heat on low just until warmed. Let dressing cool slightly, then pour dressing over salad and toss. Serve and enjoy!

    Veggie Rich
    Low Carb
    Asian
    Salad Dressings & Condiments
    Salads
    Vegetarian
    Vegan
    Sides
    Lunch
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      330mg
      7%

    Ingredients

    purple cabbage (shredded)
    3 cup

    carrots (shredded)
    2 cup

    bell peppers (roughly chopped)
    1 large

    green onion (scallion) (thinly sliced)
    5 stalks

    sliced almonds (toasted)
    1/2 cup

    rice wine vinegar (for the dressing)
    3 tbsp

    unsweetened creamy peanut butter (for the dressing)
    2 tbsp

    Splenda® Monk Fruit Granulated Sweetener (for the dressing)
    3 tbsp

    garlic (grated, for the dressing)
    1 clove

    sesame oil (for the dressing)
    1/2 tbsp

    fresh ginger (grated, for the dressing)
    2 tsp

  • Radish & Watermelon Arugula Salad

    Radish & Watermelon Arugula Salad

    How to Make Radish & Watermelon Arugula Salad

    Impress your guests with this diabetes-friendly Radish and Watermelon Arugula Salad. This great summer salad showcases sweet watermelon with peppery radishes, crunchy onions, and a tangy dressing.


    10 min prep time


    6servings


    2 cups arugula, 1 cup watermelon radish mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vinegar, salt, pepper, olive oil, and mint.

    2. In a large bowl, combine the watermelon, onion, radishes, and feta cheese.

    3. Add dressing and stir gently to combine. Serve on a bed of baby arugula. 

    Veggie Rich
    French
    Salads
    Vegetarian
    Sides
    No Cook
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    Nutrition facts

    6 Servings



    • Serving Size

      2 cups arugula, 1 cup watermelon radish mixture


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      237mg
      5%

    Ingredients

    red wine vinegar
    2 tbsp

    Kosher Salt
    1/4 tsp

    black pepper
    1/8 tsp

    olive oil
    1/4 cup

    fresh mint (leaves torn)
    2 tbsp

    seedless watermelon (diced, about 3 ½–4 cups)
    1 small

    Vidalia onion (diced)
    1/2 small

    radish (stems cut away and thinly sliced)
    1 bunch

    reduced-fat feta cheese
    2 oz

    baby arugula
    5 oz

  • Roasted Radishes

    Roasted Radishes

    How to Make Roasted Radishes

    While raw radishes are delicious with a flavor of spice and zest, roasting them bring out a level of sweetness that balances the spice. Roasted radishes are easy to prepare as a non-starchy root vegetable, making them a great option for people with diabetes. Try serving it with Garlic Sesame Pork Tenderloin for a tasty meal! 


    5 prep time


    25 cook time


    3servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F.

    2. Wash the radishes and trim off the stems. Reserve a few leaves from the radishes and slice into thin strips for garnish. Halve the radishes and toss with the garlic, oil, and salt.

    3. Line a baking sheet with foil and place radishes cut-side down. Place in the oven and roast for 20–25 minutes until tender when pierced with a fork.

    4. Remove from the oven and toss with lemon juice and radish leaves.

    Veggie Rich
    Low Carb
    French
    American
    Vegetarian
    Vegan
    Sides
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    Nutrition facts

    3 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      176mg
      4%

    Ingredients

    radish
    16 oz

    garlic (minced)
    2 clove

    olive oil
    1 tbsp

    salt
    1/4 tsp

    juice of 1/2 lemon
    1/2