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Tag: vegetarian

  • Sweet Glazed Spring Vegetables

    Sweet Glazed Spring Vegetables

    How to Make Sweet Glazed Spring Vegetables

    These sweet glazed spring vegetables are everything you want in a side dish on a beautiful spring or summer day. The carrots, radishes, and snap peas are packed with fiber, antioxidants, and minerals needed for a happy, healthy body. The delicious sweet glaze gets its sweetness from Splenda® Stevia Sweetener, which contains no calories or added sugars.


    15 min prep time


    15 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt vegetable oil spread in a large straight-sided skillet over medium heat. Add carrots, radishes, and garlic. Season with salt and pepper. Add water, sweetener, lemon juice, and 1 tablespoon tarragon.

    2. Cook, covered, over medium-low heat for 7 minutes.

    3. Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3–4 minutes.

    4. Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1–2 minutes. Top with remaining tarragon and serve.

    Veggie Rich
    Low Carb
    Vegetarian
    Vegan
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      280mg
      6%

    Ingredients

    vegetable oil spread
    2 tbsp

    carrots (peeled, tops trimmed to about ½-inch)
    1 lbs

    radish (halved)
    5

    garlic (smashed)
    3 clove

    Kosher Salt
    1/8 tsp

    black pepper
    1/2 tsp

    water
    1/2 cup

    Splenda® Stevia Sweetener
    1/4 cup

    lemon (juiced)
    1/2

    fresh tarragon (chopped, divided)
    2 tbsp

    sugar snap peas
    1 1/2 cup

  • Parsley Lemon Chickpea Salad

    Parsley Lemon Chickpea Salad

    How to Make Parsley Lemon Chickpea Salad

    With plant-based protein from chickpeas, this recipe makes a delicious side or serve it for lunch! If you are a fan of Mediterranean dishes, try it paired with baked falafel for a delicious meal the whole family will love.  


    15 prep time


    0 cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.

    2. In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.

    3. Place the diced onion in a bowl of cold water for 10 minutes, then drain.

    Mediterranean
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Gluten-Free
    Appetizers
    Budget Friendly
    Quick & Easy
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      166mg
      4%

    Ingredients

    black pepper
    1/8 tsp

    flat leaf parsley (finely chopped)
    1 cup

    lemon (zest and juice from lemon)
    1 whole

    olive oil
    1/4 cup

    15-oz canned chickpeas (drained and rinsed)
    2 can

    red onion (finely diced)
    1/2 med

  • Broccoli and Mandarin Orange Salad

    Broccoli and Mandarin Orange Salad

    How to Make Broccoli and Mandarin Orange Salad

    Crunchy, sweet, and tangy, this refreshing broccoli and mandarin orange salad can satisfy multiple food cravings at once. This diabetes-friendly recipe makes a great side dish to dinner or a fresh lunch.
     
    Try pairing this dish with slow-roasted citrus cod for a heart-healthy meal.


    5 min prep time


    6servings


    ¾ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together the grapefruit juice, shallot, olive oil, vinegar, honey, salt, and pepper.

    2. Add broccoli and mandarin oranges, stir gently so as to not break up the oranges. Sprinkle with pecans.

    Veggie Rich
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Holidays & Entertaining
    Appetizers
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      ¾ cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      2g

    • Potassium
      260mg
      6%

    Ingredients

    grapefruit (juiced)
    1/2 med

    shallots (small diced)
    1 small

    olive oil
    1/4 cup

    champagne vinegar
    1 tbsp

    honey
    2 tsp

    salt
    1/4 tsp

    Pepper
    1/8 tsp

    broccoli (chopped into small florets)
    4 cup

    Canned, No Sugar Added Mandarin Oranges (drained)
    15 oz

    Toasted Pecans (chopped)
    1/4 cup

  • Strawberry Kiwi Spritzer

    Strawberry Kiwi Spritzer

    How to Make Strawberry Kiwi Spritzer

    A thirst-quenching recipe perfect for game day! Try this no-sugar Strawberry Kiwi Spritzer that can be made as a delicious mocktail and cuts out all the added sugar! Keep your friends and family hydrated over the weekend and enjoy this refreshing beverage that is diabetes-friendly, has zero added sugar, and is low in calories!


    5 prep time


    0 cook time


    4servings


    10 oz. (1.25 cups)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a big pitcher, add chopped strawberries and kiwis. Muddle with a wooden spoon until the fruit is well mashed. If you prefer whole fruit, do not mash.

    2. Add flavored drops and still or soda water to the pitcher.

    3. Add lots of ice. Mix with a spoon and pour into glasses.

    4. Add sliced strawberries and kiwi to each glass for garnish.

    Low Sodium
    Low Carb
    Kid Friendly
    Vegetarian
    Vegan
    Holidays & Entertaining
    Beverages
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      10 oz. (1.25 cups)


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      280mg
      6%

    Ingredients

    strawberry kiwi flavored stevia drops
    4 squeezes

    Still or soda water
    1 liter

    Fresh Strawberries (hulled and chopped)
    1 1/2 cup

    strawberries (sliced, for garnish)
    4 med

    kiwi(s) (peeled and chopped)
    2 whole

    kiwi (sliced, for garnish)
    1 med

    ice (to taste)
    1 cup

  • Spinach Salad with Goat Cheese & Beets

    Spinach Salad with Goat Cheese & Beets

    How to Make Spinach Salad with Goat Cheese & Beets

    This classic spinach salad with goat cheese and beets is colorful, flavorful, and full of nutrients. Spinach is the star of the show, a vitamin-packed vegetable that is a great addition to any diabetes-friendly diet. The honey and Dijon mustard dressing adds a touch of sweetness and takes these flavors to the next level.

    Wanting to add more spinach to your diet? Try out these recipes!
    • Easy Spinach Ricotta Enchiladas
    • Spinach Artichoke Stuffed Portobellos


    10 min prep time


    30 min cook time


    6servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Scrub the beets and trim and discard the tops. Place in a saucepan or pot and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender, 30–45 minutes.

    2. Remove from water and let cool, then peel and slice into wedges.

    3. In a large bowl, whisk together the water, honey, and Dijon mustard. Add spinach and toss to coat.

    4. Add beets, goat cheese, and pine nuts. Toss again gently.

    French
    Salads
    Vegetarian
    Sides
    Foodie
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    Nutrition facts

    6 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.4g

        12%

    • Cholesterol
      15mg

      5%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      5g

    Ingredients

    beets (tops trimmed)
    1 lbs

    mayonnaise made with olive oil
    1/3 cup

    water
    3 tbsp

    honey
    2 tsp

    Dijon Mustard
    2 tsp

    baby spinach
    10 oz

    goat cheese (crumbled)
    2 oz

    pine nuts
    1/4 cup

  • Sweet Potato and Black Bean Soup

    Sweet Potato and Black Bean Soup

    How to Make Sweet Potato and Black Bean Soup

    This fiber- and protein-rich soup is diabetes- and vegan-friendly. Chili powder adds a soft heat to this filling soup that is balanced with creamy lite coconut milk. This healthy soup is also great to use as leftovers or for meal prep for a week of easy lunches or dinners.


    5 min prep time


    30 min cook time


    8servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a large pot over medium heat.

    2. Add olive oil, onion, garlic, and ginger to the pot. Cook, stirring occasionally, until onion softens, 4–5 minutes. 

    3. Add black beans, sweet potatoes, broth, coconut milk, tomatoes, and chili powder. Bring to a simmer and cook, covered, for 15–20 minutes, until the potatoes are tender. 

    4. Stir in the baby spinach until wilted. 

    Heart Healthy
    Fiber Focused
    Veggie Rich
    Mexican/Southwestern
    Soup
    Vegetarian
    Vegan
    Sides
    One Pot
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      475mg
      10%

    Ingredients

    olive oil
    1 tsp

    yellow onion (minced)
    1 small

    garlic (minced)
    2 clove

    fresh ginger (minced)
    1 tsp

    low sodium black beans (drained and rinsed)
    22 oz

    sweet potatoes (peeled and medium diced)
    2 large

    no salt added chicken broth
    3 cup

    lite coconut milk
    7 oz

    canned diced tomatoes (no salt added)
    14 oz

    chili powder
    1 tbsp

    baby spinach
    5 oz

  • Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    How to Make Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    Sweet potatoes have plenty of nutrients and fiber, making them a great option for a starchy vegetable. Try this simple recipe of roasting sweet potatoes and pairing it with a tangy lemon-dill yogurt sauce.


    5 min prep time


    25 min cook time


    4servings


    4 wedges and approximately 2 Tbsp yogurt sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

    2. Toss the sweet potato wedges with olive oil. Bake for 20–25 minutes, until tender, tossing halfway.

    3. Meanwhile, zest and juice the lemon into a small bowl. Add garlic, yogurt, dill, salt, and pepper.

    4. Drizzle yogurt sauce over the wedges and serve.

    Veggie Rich
    Comfort Food
    Vegetarian
    Sides
    Gluten-Free
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 wedges and approximately 2 Tbsp yogurt sauce


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

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

        0%

    • Protein
      5g

    • Potassium
      442mg
      9%

    Ingredients

    sweet potatoes (peeled and sliced into 8 wedges )
    2 large

    olive oil
    1 tbsp

    lemon
    1 small

    garlic (minced)
    2 clove

    Plain Nonfat Greek yogurt
    1/2 cup

    fresh dill (minced)
    1/8 cup

    salt
    1/4 tsp

    black pepper
    1/8 tsp

  • Spinach Artichoke Stuffed Portobellos

    Spinach Artichoke Stuffed Portobellos

    How to Make Spinach Artichoke Stuffed Portobellos

    These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a main dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly.


    10 min prep time


    40 min cook time


    4servings


    2 mushroom caps

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and brush with 1 tablespoon of oil.

    2. Place mushrooms in the oven and bake for 10 minutes.

    3. Meanwhile, heat a large skillet over medium heat. Add remaining oil, garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.

    4. Stir in spinach, artichokes, cream cheese, and broth or water until the spinach is creamy and smooth.

    5. Once the mushrooms are soft, remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes, until the cheese is melted.

    Veggie Rich
    Low Carb
    Italian
    Vegetarian
    Main Dish
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      2 mushroom caps


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.9g

        20%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    Ingredients

    Portobello mushrooms (stems removed and gills scraped out)
    8 whole

    Extra Virgin Olive Oil (divided)
    2 tbsp

    garlic (minced)
    2 clove

    yellow onion (small diced)
    1/2 med

    frozen spinach (thawed, drained, and squeezed)
    10 oz

    jarred artichoke hearts in brine (drained)
    4 oz or 1/2 cup

    light cream cheese
    6 oz

    water
    1/4 cup

    mozzarella cheese (shredded)
    4 oz

  • Dairy-Free Loaded Nachos

    Dairy-Free Loaded Nachos

    How to Make Dairy-Free Loaded Nachos


    10 min prep time


    10 min cook time


    6servings


    5 nachos

    Print Recipe >

    Step-By-Step Instructions:

    1. Turn oven to broil, 500 degrees F.
    2. Mix all the vegetables in a bowl, season with salt, pepper, and cumin.
    3. Set a sheet of parchment paper on top of an oven safe tray add all the tortilla chips
    4. Remove excess liquid from the vegetable mixture and place them on top of the tortilla chips.
    5. Top everything with both Daiya “cheeses” and broil for 5 minutes. Ensure sure it doesn’t burn.
    6. Remove from oven – let cool for 5-10 minutes – share and enjoy with family and friends!
    Kid Friendly
    Mexican/Southwestern
    Vegetarian
    Vegan
    Dinner
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      5 nachos


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        5g

    • Protein
      9g

    • Potassium
      440mg
      9%

    Ingredients

    roma (plum) tomatoes (finely diced)
    3

    white onion (finely diced)
    1/4 med

    garlic (finely diced)
    1 clove

    jalapeño pepper (roasted and finely diced)
    1

    ripe lemon (juiced)
    1

    canned chickpeas (drained and rinsed)
    14 oz

    canned black beans (drained and rinsed)
    14 oz

    frozen corn
    2/3 cup

    fresh cilantro (finely chopped)
    2 tbsp

    salt
    1/4 tsp

    black pepper (or more to flavor)
    1 tsp

    ground cumin
    1 tsp

    smoked paprika
    1 tsp

    dairy-free shredded mozzarella cheese
    1/2 cup

    dairy-free shredded cheddar cheese
    1/2 cup

    tortilla chips
    30

  • Creamy Pumpkin Pasta

    Creamy Pumpkin Pasta

    How to Make Creamy Pumpkin Pasta

    This creamy pumpkin pasta is a comforting diabetes-friendly meal for a brisk autumn night. This high fiber recipe is vegetarian, but you can try adding a lean protein like chicken for more protein. Plus, the leftovers make an easy meal the next day!


    10 min prep time


    25 min cook time


    12servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large skillet over medium heat. Add the oil, onion, and garlic. Cook, stirring often, until the onion softens, 4–5 minutes.

    2. Add the pumpkin, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes. 

    3. Meanwhile, cook the pasta according to the package directions.

    4. Toss the cooked pasta with the sauce and top with grated cheese and parsley.

    Fiber Focused
    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      178mg
      4%

    Ingredients

    olive oil
    3 tbsp

    yellow onion (diced)
    1 whole

    pumpkin puree
    1 1/2 cup

    garlic (minced)
    2 clove

    skim milk
    1/2 cup

    vegetable broth
    3/4 cup

    white pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    whole-wheat rotini pasta
    12 oz

    Kosher Salt
    1 tsp

    Parmesan cheese
    1 tbsp

    fresh parsley (chopped)
    2 tbsp