Tag: veggie rich

  • What is Intuitive Eating?

    What is Intuitive Eating?

    It seems every year there’s a new fad diet that everyone is talking about. But recently non-diet approaches like “Intuitive Eating” or “Mindful Eating” have gained in popularity. What do these terms mean, and how do they work?

    What is Intuitive Eating?

    Intuitive Eating is a “non-diet” approach to changing eating behaviors. It focuses on tuning into your body’s internal signals of hunger, fullness, and satisfaction as your guide to eating, instead of following external rules and restrictions on what, when, and how much to eat. This is different than Mindful Eating, which is more about the “how” of eating and being present at the table in a non-judgmental way.

    Intuitive Eating is not a weight loss plan. Goals of Intuitive Eating may focus on mental health, emotional well-being, and other markers of physical health, but not on weight and body mass index (BMI).

    Image
    AtE_intuitive eating_ten principles_FINAL.png

    Ultimately, Intuitive Eating aims to help you rebuild trust in yourself and your body and enjoy a new relationship with food.

    Who is Intuitive Eating for?

    Intuitive Eating can be helpful for “chronic dieters”—people who go on and off restrictive diets—or people who struggle with anxiety, guilt, or other negative feelings about food and eating.

    That said, anyone can practice the principles of Intuitive Eating, even those with diabetes or other medical conditions. While some medical conditions, like allergies, may require restricting or eliminating certain foods or nutrients, some of the principles of Intuitive Eating can still be used in these situations to reduce food anxiety, keep eating pleasurable, and improve body image and self-esteem.  

    As always, talk with your health care team about your personalized nutrition plan.

    What are the benefits?

    Research on Intuitive Eating is still growing. Studies so far have associated Intuitive Eating with lower triglycerides, higher HDL cholesterol, lower blood glucose levels, and a lower BMI.

    Research in people with diabetes is limited, but some early studies suggest that Intuitive Eating could help with blood glucose management as well.  

    The biggest benefits of Intuitive Eating may be related to mental health and wellbeing, especially for women. By removing the stress of following strict diets, Intuitive Eating can lead to higher self-esteem, less anxiety, depression and emotional eating, and improved body image.

    What are the Challenges?

    Intuitive Eating removes food restrictions and allows you to be in the “driver’s seat” about your food choices. For some people, this may be freeing and relieve the pressure to follow certain rules. But others may feel lost without the guidance of a more structured eating plan. 

    Intuitive Eating may be somewhat controversial since it goes against conventional ideas of diet and weight loss as keys to improving health. You may need to find a Certified Intuitive Eating Counselor or other mental health care provider for additional support.

    Intuitive Eating and diabetes management

    With diabetes, it’s still important to be aware of what you’re eating and monitor how different foods impact blood glucose.

    But Intuitive Eating can help reduce anxiety and guilt around food choices by monitoring blood glucose and adjusting eating behaviors in a non-judgmental way. For example, instead of thinking “I can’t eat this,” an intuitive eater will think “my blood glucose doesn’t respond as well to this food” and adjust food choices as needed.

    BOTTOM LINE

    • Intuitive Eating is a strategy to change eating habits by paying attention to your internal signals of hunger, fullness, and satisfaction instead of following external rules and restrictions.
    • It has been shown to improve mental health and wellbeing and may be helpful for people who struggle with anxiety, guilt, or other negative feelings about food and eating.
    • Principles of Intuitive Eating can be applied to diabetes management and may help lower blood glucose and reduce stress and anxiety.

    Like any lifestyle change, Intuitive Eating takes practice, commitment, and support. If you think Intuitive Eating may be right for you, consider seeing a Certified Intuitive Eating Counselor and Registered Dietitian Nutritionist. Search the Counselor Directory here.

    Bonnie R. Giller is a Registered Dietitian Nutritionist, Certified Diabetes Educator and Certified Intuitive Eating Counselor. Learn more about Bonnie at BRGHealth.com. Find more Intuitive Eating tips on her blog.

  • How to Build a Healthy Casserole

    How to Build a Healthy Casserole

    Casseroles are a family staple—an easy, one-pot dish that can be made ahead of time and go straight from oven to kitchen table. But, they are often made with refined carbs, creamy sauces, and lots of cheese. We ventured into the kitchen with cookbook author Robyn Webb to figure out how to build a more diabetes-friendly casserole.

    You Can Do This! Healthy Casseroles Made Easy

  • 7 Easy Slow-Cooker Recipes

    7 Easy Slow-Cooker Recipes

    The polar vortex may finally be receding, but there are plenty of cool days ahead. On a cold day, there are few things as nice as walking into a house and being greeted with the rich, hearty smell of a slow-cooker meal. Instant warmth! Another plus? Most slow-cooker recipes are easy to prepare, meaning you can pull everything together quickly in the morning, and have a warm, comforting meal waiting for you in the evening with very little effort. If you’re new to slow-cookers, this relatively inexpensive appliance is well worth the investment. And if you have an Instant Pot or other multi-cookers, you have a slow cooker too! With a special lid, you can use the slow-cook setting found on nearly all of these devices.

    Slideshow: 7 Easy Slow Cooker Recipes

  • Top 20 Recipes of 2018

    Top 20 Recipes of 2018

    As we move into the new year and thoughts turn to healthy resolutions and diabetes meal planning, the Diabetes Food Hub team looked back at the first year of the site and reviewed the most popular recipes as determined by, you, our visitors. Favorites ranged from a low-carb chicken and mushroom superstar to breakfast frittatas just begging for a personal spin. Altogether, they make a fantastic round up of meals designed to help you be the best you in 2019 and beyond. Click on the slideshow below to see the top crowd pleasers of 2018.

    The Top 20 Diabetes Food Hub Recipes of 2018

  • Slideshow: 7 Grab and Go Foods for the Holidays

    Slideshow: 7 Grab and Go Foods for the Holidays

    Holidays can be hectic, whether it’s running from store to store buying gifts, traveling to see family, or dashing from event to event. And being on the go is when temptation and convenience conspire to derail best intentions. With a little planning, these easy, quick, and delicious recipes will help you eat well on the move.

    Slideshow: 7 Grab and Go Foods

  • Meal Prep: Fall Harvest

    Meal Prep: Fall Harvest

    Everybody likes getting more for less! How about getting more meals from less recipes? With some strategic meal planning and prepping, you can create several days’ worth of meals with just a few recipes and one trip to the grocery store. You can even prepare all of the recipes at once and store meals in single serve containers in the fridge for grab-and-go meals all week.

    Diabetes Food Hub can be a great tool for meal prepping! Click here to learn how to use our recipes, meal planner, and grocery list generator to make planning, shopping, and preparing healthy meals a snap! Additionally, we’ll be rolling out a series of meal prepping articles over the next few weeks to show how a little planning can make your meal planning life a lot easier.

    Pumpkin Spice and Everything Nice

    The leaves are turning, the temperature is dropping, and pumpkin spice is everywhere—it must be fall! October is National Pumpkin Month, but the fall ushers in a bounty of tasty winter squash such as acorn, spaghetti, and butternut squash. This week we’ll roast a spaghetti squash to make low-carb “pasta” for dinner or lunch for the week. While the oven’s hot, we’ll also roast pumpkins for home-made pumpkin puree that you can use for your favorite pumpkin recipes all winter long.

    Remember, winter squash such as butternut squash, acorn squash, and pumpkin are considered “starchy vegetables” because they are higher in carbohydrates and do raise blood glucose. HOWEVER, Spaghetti squash is lower in carbs and is considered a “non-starchy vegetable.”

    Spaghetti Squash “Pasta”

    Unlike other winter squash, the flesh of spaghetti squash is stringy and fibrous, resembling spaghetti noodles. This feature makes it a great low-carb substitute for pasta in your favorite spaghetti recipes. 

    How to roast spaghetti squash:

    1. Preheat oven to 375° F.

      Image
      spaghetti-squash.jpg

    2. Stab the spaghetti squash several times all over with a knife or fork (piercing the skin allows steam to escape while roasting and prevents a squash explosion).
    3. Place the squash directly on the oven rack (you might want to place a baking sheet or foil on the rack below to catch any juices that may drip out during roasting). Bake for 1 to 1 1/2 hours (total time will depend on the size of the squash), rotating at least once during cooking. The squash is done when a sharp knife can be easily inserted and removed.
    4. Remove from the oven and let cool. When the squash is cool enough to handle, cut in half lengthwise. Scoop out the seeds with a large spoon or ice cream scoop. Scrape the stringy flesh out of the skin using a fork.

    One medium spaghetti squash (2–3 lbs) will make 4–6 one cup servings. Toss with your favorite pasta sauce, or try one of these recipes:

    Image
    1664-diabetic-spaghetti-squash-bites_MFTK-comfort-favorites_100418_400x205.jpg

    Try these out as a veggie-based snack to tide you over between meals.

    Image
    1665-diabetic-spaghetti-squash-meatballs_MFTK-comfort-favorites_100418_400x205.jpg

    “Spaghetti” and Meatballs

    Swapping regular pasta for spaghetti squash means this childhood favorite has a fraction of the carbs and calories. 

    Image
    RecId_846_SpaghettiSquashPasta_ItalianDiabetesCookbook_022618.jpg

    Spaghetti Squash with Shrimp, Tomatoes, and Basil

    Or for a more “sophisticated” meal, try this dish inspired by authentic Italian flavors.

     

    DIY Pumpkin Puree

    Everybody loves pumpkin flavored things in the fall, but have you ever cooked with a real pumpkin from scratch? It’s really no different than cooking with any other winter squash. While you’ve got your oven firing for spaghetti squash, let’s throw some pumpkins in there to make home-made pumpkin puree!

    NOTE: You can’t cook with any old pumpkin—look for pumpkins that are labeled as “baking,” “sugar,” or “pie” pumpkins. They are much smaller than the kinds of pumpkins you buy for carving, and they will be located in the produce section. 

    Homemade Pumpkin Puree:

    1. Image
      roasted-pumpkin.jpg

      Break off the stem off the pumpkin, and cut in half from top to bottom. Scoop out the seeds and discard or save for roasting.

    2. Line a baking sheet with foil or parchment paper. Lay the pumpkin halves cut side down on the baking sheet and place in the oven along with the spaghetti squash (see temperatures and cooking instructions above). The pumpkin will also take about 1 hour to roast. The flesh will be very soft and falling off the skin when done.
    3. Remove the pumpkins from the oven and let cool. When the pumpkin is cool enough to handle, scoop the flesh out of the skin and puree in a blender, food processor, or potato ricer. Or, for a chunkier texture, mash by hand with a fork or potato masher.

    One pumpkin will make about 2 cups of puree. You can store pureed pumpkin in the fridge for 3–5 days or in the freezer for up to 6 months. You can use this puree in any recipe that calls for canned pumpkin puree. Try one of these recipes, where the flavor difference of home-made puree will really shine:

    Image
    417-diabetic-pumpkin-apple_806637146_081118_400x205.jpg

    Pumpkin Apple Protein Bars

    Perfect for breakfast-on-the-go or a post-workout snack.

     

    Image
    421-diabetic-pumpkin-quiche-quinoa-crust_100418_400x205.jpg

    Pumpkin Quiche with Quinoa Crust

    The quinoa crust in this quiche is lower in fat carbs than a traditional pastry crust, and adds extra protein and fiber.

    Image
    Recid_419_Pumpkin_Pie_Smoothie_02282018_400x205.jpg

    Pumpkin Pie Smoothie

    Try this protein packed treat to satisfy your pumpkin spice cravings.

     

    BONUS

    You’ve probably heard of roasted pumpkin seeds, but you can actually roast and eat seeds from any winter squash! Save the seeds from the pumpkin and the spaghetti squash to make a crunchy, nutritious snack. Simply clean all of the gunk off of the seeds, pat them dry, and toss them with some olive oil and your favorite seasonings. Spread them out in a single layer on a baking sheet, and bake at 300° F for 20–25 minutes, or until they are just starting to brown.

    Want more meal prep ideas?

    Check out the other articles in this series:

    Image
    Meal Prep: 3 for 1 Chicken

    Meal Prep: 3 for 1 Chicken

     

    Image
    Meal Prep: DIY Salad Bar

     

    Meal Prep: DIY Salad Bar

     

     

    Image
    Meal Prep: Breakfast on the Go

    Meal Prep: Breakfast on the Go

     

     

    Image
    Meal Prep: 3-for-1 Beef

    Meal Prep: 3 for 1 Beef

  • Meal Prep: DIY Salad Bar

    Meal Prep: DIY Salad Bar

    Everybody likes getting more for less! How about getting more meals from less recipes? With some strategic meal planning and prepping, you can create several days’ worth of meals with just a few recipes and one trip to the grocery store. You can even prepare all of the recipes at once and store meals in single serve containers in the fridge for grab-and-go meals all week.

    Diabetes Food Hub can be a great tool for meal prepping! Click here to learn how to use our recipes, meal planner, and grocery list generator to make planning, shopping, and preparing healthy meals a snap! Additionally, we’ll be rolling out a series of meal prepping articles over the next few weeks to show how a little planning can make your meal planning life a lot easier.

    This week we are going green—LEAFY greens! We’ll help you build your own “salad bar” at home so you can create custom salads all week long. Best of all, the whole family can get involved! Everyone can choose a couple of their favorite ingredients to add to the grocery list. On prep day, kids can help with washing fresh produce, mixing salad dressing, and storing all of the salad bar ingredients. Kids will love building their own salads, and you’ll love getting them excited about vegetables!

    Check out this article for tips on building the perfect salad!

    How to prep your salad bar

    Image
    salad-containers.jpg

    1. Wash your greens. For heads of lettuce like iceberg or romaine, remove damaged or wilted outer leaves, cut out the core, and chop the rest. Rinse chopped lettuce and loose greens in a colander or bowl of water. Drain and dry the greens as well as you can before storing by using a salad spinner or patting them dry with paper towels. Store greens in a large container or bag. To keep them crisp, add a damp paper towel to the container, and re-wet as needed during the week. NOTE: Even bagged greens should be washed!

    2. Wash fresh fruits and vegetables and chop into bite size pieces. 

    3. Prep your proteins. For chicken or steak, bake or grill cuts of meat, then cut into slices or cubes. If you are using fish, you can either use canned fish or bake fillets of fresh or frozen fish. Leave the fillets whole or break apart with a fork and store. For hard boiled eggs, it’s best to leave them whole (with or without their shell) and slice or chop just before adding it to the salad.

    • 4. Cook your grains. If you like quinoa, wild rice, brown rice, or other grains in your salad, cook it up! You can then store in a container in the fridge and add cold later in the week, or heat up in the microwave to add a little warmth to a cold salad.
    •  
    • 5. Prep your flavor boosters. Chop nuts if you like smaller pieces; grate, shred, or crumble your cheese to save time later; other add ins just need to be stored in easily accessible containers.

    6. Make and portion your dressing. Try a couple variations to shake things up! Portion out dressing into small containers that you can toss into your salad bowl. Remember, dressings are made of mostly fat, so they can add a lot of calories to a healthy salad. Using small containers can help control you portions, plus your greens will stay crisper if you keep the dressing on the side, or add it to your salad right before you eat it.

    7. Store all of your salad components in separate, resealable containers or bags. Some things like nuts and dried fruit do not need to be stored in the fridge. 

    8. Build your salad. You can prepare your lunch salad the night before or in the morning. For a meal-sized salad, start with 1-2 handfuls of leafy greens. Sprinkle on 1/2 to 1 cup of chopped veggies and fruit. Add 3-4 ounces of protein (about the size of the palm of your hand). Add about 1/4 cup of grains, then finish it off with a couple tablespoons of “flavor boosters” like nuts, dried fruit, cheese, or olives. You can pack everything in a large bowl with the dressing on the side, or build a mason jar salad! For a mason jar salad, build everything in reverse: start with dressing on the bottom, then add your various toppings, and finish it off with greens. When you are ready to eat your salad, dump the jar out into a bowl – the greens will be on the bottom and the dressing will be on top!

    Need more inspiration to get started?

    Try these chef-inspired salad recipes, curated by the ADA experts!

    Image
    290-diabetic-grilled-steak-salad_090718_500x200.jpg

    Image
    RecId_608_Arugula, Pear, Walnut and Pecorino Salad_HealthyHome_022618_500x200.jpg

     

    Arugula, Pear, Walnut, & Pecorino Salad

    Image
    937-diabetic-chopped-mexican-salad-tex-mex-cookbook_080318_500x200.jpg

    Image
    286-diabetic-grilled-salmon-avocado-salad_091418_500x200.jpg

     

    Grilled Salmon and Avocado Salad

    Image
    415-diabetic-power-lunch-salad_diabetes-cookbook_081618_500x200.jpg

    Power Lunch Salad

    Image
    931-diabetic-powerhouse-kale-salad_designed-for-one_071118_500x200.jpg

    Image
    RecId_873_SwordfishSaladWithSalsaDressing_PerfectComfortCollection_022618_500x200.jpg

    Image
    725-diabetic-Grilled-Chicken-Salad-with-Candied-Pecans_SizzleSmoke_091418_500x200.jpg

     

    Want more meal prep ideas?

    Check out the other articles in this series:

    Image
    Meal Prep: 3 for 1 Chicken

    Meal Prep: 3 for 1 Chicken

     

     

    Image
    Meal Prep: Breakfast on the Go

    Meal Prep: Breakfast on the Go

     

    Image
    Meal Prep: Fall Harvest

     

    Image
    Meal Prep: 3-for-1 Beef

    Meal Prep: 3 for 1 Beef

     

  • Planning for a Picnic

    Planning for a Picnic

    Warm weather is a great time to move the meal outdoors. But as you pack your basket and plan for a healthy, diabetes-friendly meal in the open air, there are some tips and tricks you can use to keep your meal savory, safe, and successful. Whether your family is planning a beach trip, picnic, or reunion, food is usually involved. Before you hit the road for your next outing, remember these tips to keep your food fresh while also keeping you and your loved ones healthy and safe.

    Food Safety 

    Be sure to plan, portion, and pack your meal with food safety in mind for a worry-free trip.

    • Pack smart: Put the popular items, like drinks, on top when you are packing the food. You don’t want to pull out the pasta salad every time someone wants a of water. Better yet, pack drinks and food in separate coolers so the food can stay cold until you are ready to eat.
    • Stay out of the Danger Zone: Bacteria can grow quickly when food isn’t stored at the right temperature. Keep cold food at or below 40°F using ice or cool packs and keep hot food at or above 140°F using things like slow cookers and warming plates. 
    • Keep it cool: Place bags and coolers inside the car and not in the trunk, which can heat up like an oven. You don’t want the Fruit Salad with Honey Yogurt going bad before you make it to your destination.
    • Watch the clock: When it’s finally time to enjoy your meal, keep an eye on the clock. Food can spoil if it sits out longer than two hours. On very hot days, don’t leave food out for more than one hour. Keep your food safe by serving it up and keeping the rest of the food in the cooler.

    Check out Focus on Food Safety for more food safety tips!

    Keeping it Healthy

    Picnics, cookouts, BBQs, potlucks—these outdoor feasts are not usually known for their healthy food options. It’s still possible to eat well and have fun with a few simple tips:

    • Make it a meal: It’s tempting to pack up all your favorite foods when planning something fun, but remember: it’s still a meal! Try to bring a variety of foods including fruits, non-starchy vegetables, and plenty of water. 
    • Watch your portions: It’s easy to overeat at cookouts, picnics, and other celebrations where platters of food are readily available for grazing. Keep your portions similar to what you would eat at home, and be sure to use a plate so you know exaclty how much you are eating. 
    • Want not, waste not: If you think there may be extra food, be prepared with extra containers and plenty of ice and cooler space for proper storage.

    Meal Makeovers: Picnic Edition

    There are many traditional picnic dishes that you can bring or cook outdoors. There are also many options to ensure that your picnic is flavorful and healthy. Try out some of these meal makeovers of traditional picnic dishes:

    Beef burgers

    A staple at most cookouts, burgers made of beef are often high in saturated fat. Try using ground chicken or turkey, or try a veggie burger.

    Try instead:

    Creamy side salads

    Potato salad, pasta salad, coleslaw—these classic picnic side dishes are usually coated with creamy mayonnaise, adding lots of fat and calories. Try side salads with lighter dressings.

    Try instead:

    Dips

    Dips are a popular side dish, but they are often cream based, which can add more calories and fat. Try a bean or veggie based dip for something lighter. Sub raw veggies for chips for an even lighter snack.

    Try instead:

  • Ask the Experts: All About Carbs

    Ask the Experts: All About Carbs

    When it comes to carbohydrates and diabetes, it’s hard to make sense of all the information out there. Fat was once seen as the enemy, but in recent years, carbohydrates have taken center stage as the villain to healthy eating. But this “bad guy” reputation doesn’t tell the whole story. So, how much carb should a person with diabetes eat?

    First, let’s take a step back and think about what all foods are made of. Most of the calories in our food come from three “macronutrients”: carbohydrate, fat, and protein (“macros” refers to the nutrients our body needs in large amounts). Foods also contain “micronutrients” like vitamins and minerals—these are essential for many of our bodies’ functions, but we need a much smaller amount of them and they don’t usually provide any calories.

    High Carb, Low Carb, No Carb?

    Should people with diabetes cut back on carbs? It’s true that foods high in carbohydrate have the biggest impact on blood glucose compared with foods high in protein and fat. Carbohydrates break down into glucose after they are digested, so it makes sense to think that cutting carbs would lead to lower blood glucose levels and better diabetes management. However, glucose is also an important fuel source for your brain. Just like a car needs gas, our brain needs glucose. There’s a lot of debate around what is the ideal mix of carbohydrate, protein, and fat needed by people with diabetes, but we don’t have any evidence that one specific proportion will be right for everyone.

    Glucose is also an important fuel source for your brain—just like a car needs gas, our brain needs glucose

    What kind of Carb Is Just as Important as How Much

    There are a lot of carbohydrate food options, and this is where it gets tricky, because some carbs are better for you than others. “Refined” carbs refer to foods made with white flour and sugar, such as pretzels, cookies, cakes, and white breads. These foods raise your blood glucose levels quickly, and do not provide much nutritional value. On the other hand, carbs found in vegetables, beans, lentils, fruit, and whole grains break down slower and are packed with fiber, vitamins, and minerals that provide many health benefits.

    The timing and amount of carbs you eat are also important. Eating a lot of carbs in one meal, even if they are high quality carbs, can cause a spike in your blood sugar. Try to spread them across your meals and snacks throughout the day based on your personal carb goal.

    And remember, there are many other factors that can affect your blood glucose. Things like changes in activity or sleep, timing and dose of diabetes medicine, and stress can all have an impact on your blood glucose. It’s not always just about food! (You can go here to learn more about other factors that affect your blood glucose)

    What Works for You

    When deciding how much carb is best for you, start by looking at what you are eating on a regular basis. How many grams of carbohydrate are you eating in each of your meals and snacks? If you are checking your blood sugar, are there certain times of day that your blood sugar is always higher? If so, then that may be the best place to start making small changes. As you continue to make changes, watch for blood glucose trends to help guide the best choices for you.

    If you are considering a low carb eating pattern, be sure to think about how much time you are willing to devote to meal planning. Strict low carb eating patterns, such as the ketogenic (keto) diet, require careful planning and regular visits to your doctor to ensure you are getting all of the vitamins and minerals you need to stay healthy. 

    Some carbs are better for you than others

    What can we all agree on when it comes to carbohydrates? Whether you follow a Mediterranean, vegan, keto, low carb, or any other eating pattern, one thing is for sure: Eat plenty of colorful non-starchy vegetables. They are full of vitamins, minerals, dietary fiber, and antioxidants to name just a few. And when it comes to sweet and salty snacks, cutting back is almost always going to help with your blood glucose goals.

    Finally, the million dollar question: How many carbohydrates should you eat each day? Well, that choice is yours. With careful review of your blood glucose trends and your usual eating patterns, you can often find the right balance that meets your daily nutrition needs and health goals as well as satisfying your appetite. Remember, the best meal plan for YOU is the one that you can stick with while meeting your health goals and feeling good!

    Still need more help? Find a registered dietitian with RD or RDN credentials or ADA Recognized Diabetes Self-Management Education Program to help you fine-tune your eating plan.