Tag: veggie rich

  • Slow-Cooker Beef Stew

    Slow-Cooker Beef Stew

    How to Make Slow-Cooker Beef Stew

    Searing beef on the stovetop adds a few minutes to your slow cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with a side of steamed green beans for a balanced weeknight meal that makes your kitchen smell inviting all day long.


    20 min prep time


    8 hr cook time


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the flour in a large resealable plastic bag. Add beef and toss to coat.

    2. Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned.

    3. Transfer beef and all remaining ingredients to a large slow cooker.

    4. Cover and cook in slow cooker on low for 8 hours.

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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g

    • Protein
      26g

    • Potassium
      1037mg

      22%

    Ingredients

    flour
    3 tbsp

    beef stew meat ( visible fat trimmed and cut into 1-inch cubes)
    1 lbs

    olive oil
    1 tbsp

    low sodium beef broth
    3 cup

    water
    1 cup

    carrots (chopped)
    6 large

    white (button) mushrooms (chopped)
    8 oz

    sweet potatoes (peeled and cubed)
    1 large

    onion(s) (diced)
    1 med

    dried thyme
    1/2 tsp

    black pepper
    1/2 tsp

  • Pad Thai Spaghetti Squash

    Pad Thai Spaghetti Squash

    How to Make Pad Thai Spaghetti Squash

    Spaghetti squash is a low-carb alternative to the traditional rice noodles in Pad Thai. One cup of cooked spaghetti squash contains just 10 grams of total carbohydrate, compared to 42 grams for the rice noodles!


    15 min prep time


    12 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut spaghetti squash in half lengthwise and remove seeds. Place squash in a microwave-safe baking dish, cut side down. Cover loosely with a lid and leave room to vent. Microwave for 10-15 minutes, rotating every 5 minutes. Squash is done when it’s soft to touch. Set aside.
    2. Heat olive oil in a large sauté pan over medium-high heat. Add scallions, carrots, zucchini and mushrooms and sauté for 5-7 minutes. Add garlic and sauté for 30 seconds. Add ginger and Pad Thai sauce and heat for 2 minutes. Mix well.
    3. Use a fork to scoop out spaghetti squash. Add the spaghetti squash “noodles” and shrimp to the pan with vegetables. Heat for another 2 minutes and mix well. Top with chopped cilantro.
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      105mg

      35%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      16g

    • Potassium
      630mg

      13%

    Ingredients

    medium spaghetti squash (2.5 lbs)
    1

    olive oil
    1 tbsp

    green onion (scallion) (chopped)
    1/2 cup

    carrot(s) (finely diced)
    2

    zucchini (finely diced)
    1

    white (button) mushrooms (chopped)
    1/2 cup

    garlic (minced)
    1 clove

    ground ginger
    1/2 tsp

    Pad Thai sauce (prepared )
    2 tbsp

    shrimp (cooked, peeled and tail-off)
    8 oz

    cilantro (chopped)
    1/4 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

  • Cauliflower Fried “Rice”

    Cauliflower Fried “Rice”

    How to Make Cauliflower Fried “Rice”

    Finely chopped cauliflower can be a remarkable nonstarchy side that’s lower in calories and carbohydrate than rice. Or make it a main dish by adding chicken breast, shrimp or tofu. To make this recipe even easier, start with packaged “riced” cauliflower that can be found fresh or frozen in many grocery stores. 


    15 min prep time


    13 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the cauliflower into small chunks and process in a food processor until rice consistency, or grate the head of cauliflower with a grater; set aside.
    2. Heat 1/2 Tbsp. olive oil in a nonstick pan over medium-high heat. Add carrots and scallions and sauté for 5 minutes.
    3. Add remaining 1/2 Tbsp. olive oil and sesame oil to pan. Add cauliflower “rice” and remaining ingredients and lower heat to medium-low. Cook cauliflower mixture for 6-8 minutes, stirring frequently. Cauliflower should be tender, but not mushy.
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      360mg

      8%

    Ingredients

    olive oil (divided)
    1 tbsp

    sesame oil
    1 tsp

    green onion (scallion) (chopped)
    3

    soy sauce (reduced-sodium)
    1 1/2 tbsp

    low sodium chicken broth (no-salt-added, fat-free)
    1/4 cup

    ground ginger
    1/8 tsp

    large carrots (finely diced)
    2

    cauliflower florets
    3 cup

    black pepper (ground )
    1/8 tsp

  • 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

    Print Recipe >

    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

  • Asian Tofu Stir-Fry

    Asian Tofu Stir-Fry

    How to Make Asian Tofu Stir-Fry

    This tried-and-true stir-fry keeps things simple—and fast—with just six ingredients, but plenty of vegetables, lean protein and whole grains. Like many meals with tofu, it’s budget-friendly to boot! Get experimental with your vegetables! Carrots, broccoli, and snow peas are a classic combo, but you any variety of vegetables that you have on hand, like mushrooms, celery, bell pepper, zucchini, eggplant, onions, cabbage, asparagus, and more!


    5 min prep time


    15 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large nonstick skillet or wok, heat 2 Tsp. olive oil over medium-high heat. Add tofu and sauté until golden brown on all sides. Add 1 Tbsp. soy sauce and sauté for 1 more minute. Remove from pan.
    2. Add remaining 2 Tsp. olive oil to skillet and heat. Add vegetables and remaining 1 Tbsp. soy sauce to skillet and sauté for 4 minutes.
    3. Add chicken broth to pan and bring to a simmer. Cook for 5 minutes.
    4. Serve over brown rice.
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        7g

    • Protein
      15g

    • Potassium
      710mg

      15%

    Ingredients

    olive oil (divided)
    4 tsp

    firm tofu (drained and cut into 1-inch cubes)
    12 oz

    lower sodium soy sauce (divided use)
    2 tbsp

    fresh or frozen mixed vegetables (such as carrots, broccoli and snow peas)
    24 oz

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

    cooked brown rice
    2 cup

  • 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

  • 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

  • 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.

    Image
    AtE_plate-method-vector.jpg

    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.