The Super Diabetes Site

Tag: veggie rich

  • 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

  • Sweet Chili Chicken, Sweet Potatoes, and Broccoli

    Sweet Chili Chicken, Sweet Potatoes, and Broccoli

    How to Make Sweet Chili Chicken, Sweet Potatoes, and Broccoli

    This diabetes-friendly meal makes for an easy weeknight dinner the whole family can enjoy. Combining lean protein and starchy and non-starchy veggies, this meal is a great option for those looking to eat healthy and manage their diabetes.


    10 min prep time


    30 min cook time


    4servings


    1 chicken filet, ½ cup potatoes and ¼ cup broccoli

    Print Recipe >

    Step-By-Step Instructions:

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

    2. Toss the sweet potatoes with 1 tablespoon of olive oil and salt. Add to the baking sheet in a single layer. Place in the oven and bake for 10 minutes.

    3. Meanwhile, preheat a large skillet over medium-high heat.

    4. Once the skillet is hot, add 1 tablespoon of oil and chicken. Sear until golden brown on both sides (but not cooked through). Remove from heat.

    5. Once the sweet potatoes have been baking for 10 minutes, remove the baking sheet and add the chicken and broccoli. Drizzle the broccoli with the remaining 1 teaspoon of olive oil.

    6. Place the baking sheet in the oven and continue to cook until the chicken is cooked through and the veggies tender.

    7. Remove from oven and divide between plates. Drizzle with sweet chili sauce and serve.

    Veggie Rich
    Low Carb
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken filet, ½ cup potatoes and ¼ cup broccoli


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g
      • Added Sugars
        3g

        6%

    • Protein
      18g

    • Potassium
      940mg
      20%

    Ingredients

    sweet potatoes (peeled and medium diced)
    2 med

    olive oil (divided)
    2 Tbsp + 1 tsp

    salt
    1/4 tsp

    boneless, skinless chicken breasts (sliced into 4 thin filets)
    2 breasts, approx. 8 oz.

    crown broccoli (divided into florets (approx. 1 lb.))
    1 head

    Sweet Chili sauce
    2 tbsp

  • 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

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    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

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    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

  • Shrimp Creole and Cauliflower Grits

    Shrimp Creole and Cauliflower Grits

    How to Make Shrimp Creole and Cauliflower Grits

    In this twist to classic grits, corn is swapped out for cauliflower and white beans for a creamy alternative that pairs perfectly with the spice in the shrimp. You can swap out the chicken stock with a quick homemade stock using the shrimp shells. Consider buying Cajun seasoning (typically a mix of chili pepper, smoked paprika, cayenne, garlic, onion, salt, pepper, and herbs) to cut down on prep time—and it works as a great seasoning for vegetables. If purchasing, a salt-free Cajun seasoning is recommended.

     

    Watch how to make shrimp creole and cauliflower grits

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    Play video

     


    10 min prep time


    30 min cook time


    4servings


    1 1/2 cups grits and 1 cup creole

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    Step-By-Step Instructions:

    1. For the grits: Heat oil in a medium pot over medium-high heat. Add the cauliflower and cook until softened and lightly browned, about 10 minutes. Add the garlic and heat until fragrant, about 1 minute.

    2. Add the beans, broth, and water. Cook for 5 minutes. Turn off the heat. Add the Parmesan and onion powder. Using a masher or blender, mix until just creamy with a little texture remaining. Add more water as needed. Season with pepper. Cover to keep warm until serving.

    3. For the shrimp: Pat the shrimp dry with a paper towel. Heat 1½ tsp oil in a large skillet over medium-high heat and add the shrimp in a single layer. Lightly sear on one side until curled and lightly charred. Remove shrimp to a plate and add the remaining oil to the pan.

    4. Add the celery, onion, and bell pepper to the pan. Reduce heat to medium and cook, stirring occasionally until tender but not overly browned, about 7 minutes. If the pan gets too dry while the vegetables cook, add water as needed.

    5. Add the garlic and seasoning and heat until fragrant, about 1 minute. Add the tomatoes, broth, and bay leaf. Use a spoon to scrape any bits stuck to the bottom of the pan. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until thickened, stir frequently to prevent the bottom from burning.

    6. Serve on top of cauliflower “grits” and garnish with onions and hot sauce.

    7. Serve on top of cauliflower “grits” and garnish with onions and hot sauce.

    Veggie Rich
    Seafood
    Caribbean
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups grits and 1 cup creole


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      130mg

      43%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      24g

    • Potassium
      1100mg
      23%

    Ingredients

    green onion (scallion) (sliced, for garnish)
    1 stalks

    cauliflower (trimmed and grated)
    approximately 2 lbs.

    olive oil (for grits)
    2 tsp

    garlic (minced, for grits)
    1 clove

    low-sodium white beans (drained and rinsed)
    1/2 can

    lower-sodium chicken broth
    1/2 cup

    water
    1/2 cup

    finely grated parmesan cheese (optional)
    1 tbsp

    onion powder
    1/2 tsp

    olive oil (divided, for grits)
    1 tbsp

    large shrimp (peeled and deveined)
    1 lbs

    celery (diced)
    2 stalks

    yellow onion (diced)
    1 small

    green bell pepper (diced)
    1 whole

    garlic powder (minced, for grits)
    3 cloves

    salt-free Creole seasoning
    2 tsp

    canned diced tomatoes
    14 oz

    low sodium chicken broth (for grits)
    1 cup

    bay leaves
    1 leaves

    Worcestershire sauce
    1 tsp

  • Breakfast Pizza

    Breakfast Pizza

    How to Make Breakfast Pizza

    Breakfast + pizza. Is there any better duo? Try a cauliflower pizza crust as a base in this veggie-packed egg scramble recipe. Whether you’re whipping it up for a tasty breakfast or using it as a “I want breakfast for dinner,” recipe, you’re sure to love every bite!


    15 min prep time


    35 min cook time


    4servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook turkey bacon according to package instructions. Let cool then tear or chop into pieces. Set aside.

    2. Preheat oven to 425 degrees F.

    3. Meanwhile, sauté onions, peppers, and collard greens in olive oil over medium high heat until softened, 10 minutes. Add chopped spinach. Stir to incorporate and cook until wilted.

    4. In a bowl, beat eggs and egg whites. Into the same sauté pan with the onions and peppers, add eggs and mix into the vegetables. Cook until they are softly scrambled, meaning they are not fully cooked. They will finish cooking in the oven.

    5. Remove from heat and add turkey bacon pieces and ½ cup cottage cheese. Mix well.

    6. Remove the CAULIPOWER Plain Pizza Crust from the freezer and spread the cottage cheese on like you would a pizza sauce. Spread to the edges for best flavor.

    7. Spread the egg mixture on top of the cottage cheese. Sprinkle scallions evenly over the pizza.

    8. Bake directly on the oven rack for 15 minutes, or until the crust is crispy.

    Veggie Rich
    Comfort Food
    Breakfast and Brunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      140g

      179%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      120mg

      40%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      17g

    • Potassium
      420mg
      9%

    Ingredients

    cauliflower pizza crust
    1 whole

    turkey bacon, lower in sodium
    3 slice

    olive oil
    2 tbsp

    onion(s) (chopped)
    1 med

    red bell pepper (chopped)
    1 med

    black pepper
    1/4 tsp

    collard greens (stemmed, chopped, and cleaned)
    large bunch

    spinach (chopped)
    1 cup

    eggs (beaten)
    2 large

    egg whites (beaten)
    3 large

    green onion (scallion)
    2 stalks

    cottage cheese (divided)
    1 cup

  • Broccoli and Apple Salad

    Broccoli and Apple Salad

    How to Make Broccoli and Apple Salad

    This kidney-friendly recipe is a kid favorite. Dice, chop, and stir—that’s all you need to create broccoli and apple salad. This healthy recipe is low in sodium and high in flavor. Caution: this recipe contains walnuts.


    10 min prep time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the remaining ingredients and coat with the yogurt mixture. Refrigerate to chill and let the flavors combine. Stir immediately before serving.

    2. Trim and cut broccoli florets into small bite size pieces. Dice unpeeled apples into small bite size pieces. Chop the fresh parsley.

    3. In a large bowl whisk together the yogurt, mayonnaise, honey, vinegar, and parsley.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Kid Friendly
    Salads
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      9mg

      3%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        7g
      • Added Sugars
        2g

        4%

    • Protein
      4g

    • Potassium
      210mg
      4%

    Ingredients

    Plain Nonfat Greek yogurt
    3/4 cup

    mayonnaise
    1/4 cup

    honey
    1 tbsp

    Apple Cider Vinegar
    2 tbsp

    broccoli (fresh florets)
    4 cup

    apple
    1 med

    red onion (sliced)
    1/2 cup

    dried cranberries (unsweetened)
    1/2 cup

    walnuts (chopped)
    1/4 cup

  • Colorful Pasta Salad

    Colorful Pasta Salad

    How to Make Colorful Pasta Salad

    Who wants to eat an ordinary pasta salad? This colorful pasta salad recipe pairs colorful vegetables with pasta and is a perfect addition to any kidney diet. 


    10 min prep time


    5 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Chop bell peppers, red onion, and cucumbers. Shred carrots.

    2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.

    3. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.

    4. Mix prepared vegetables with pasta and mix to combine.

    5. Chill for at least 1 hour before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Kid Friendly
    Vegetarian
    Sides
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      6mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      3g

    • Potassium
      95mg
      2%

    Ingredients

    Bow-tie pasta
    4 oz

    red bell pepper (chopped)
    2 tbsp

    orange bell pepper (chopped)
    2 tbsp

    cucumber(s) (chopped)
    3 tbsp

    carrots (shredded)
    3 tbsp

    red onion (chopped)
    3 tbsp

    black pepper
    1/8 tsp

    light mayonnaise
    2/3 cup

    sugar
    1/2 tsp

    lemon juice
    1 tbsp

  • Simple Roasted Peppers

    Simple Roasted Peppers

    How to Make Simple Roasted Peppers

    Bell peppers are the star of the show in this simple but flavorful dish. Packed with vitamins, bell peppers are a colorful way for a person with diabetes to add a touch of sweetness to a meal. Learn how to roast peppers quickly and easily with this recipe.


    10 min prep time


    20–25 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Toss peppers together in a large bowl. Add oil, salt, and pepper. Toss to combine and spread out onto a large baking sheet.
    2. Roast until tender, 20–25 minutes.
    3. Transfer veggies to a serving dish. Squeeze lemon juice over peppers and garnish with parsley.
    Veggie Rich
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Quick & Easy
    One Pot
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    Ingredients

    red bell pepper (sliced)
    1 med

    yellow bell pepper (sliced)
    1 med

    orange bell pepper (sliced)
    1 med

    green bell pepper (sliced)
    1 med

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper (ground)
    1/2 tsp

    Juice of Lemon
    1 small

    fresh parsley (chopped, flat-leaf)
    2 tbsp

  • Ensalada de zanahoria y col

    Ensalada de zanahoria y col

    How to Make Ensalada de zanahoria y col

    Al igual que ocurre con otras hortalizas crucíferas (el brócoli y la coliflor), se considera que la col (repollo) es un componente dietético importante para disminuir el riesgo de cáncer.


    4servings


    1/2 taza

    Print Recipe >

    Step-By-Step Instructions:

    1. Mezcla todos los ingredientes y revuelve bien.
    Low Carb
    Veggie Rich
    Mediterranean
    Mexican/Southwestern
    Recetas en español
    Budget Friendly
    Gluten-Free
    Lunch
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 taza


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    Ingredients

    cilantro picado
    1 cda

    chile jalapeño o serrano (opcional)
    1-3 cdas

    azúcar
    1/2 cdta

    pimienta negra
    1/2 cdta

    sal
    1/4 cdta

    jugo de lima (limón verde) o 1/4 taza de vinagre (de su preferencia)
    3 cdas

    zanahoria (rallada)
    1

    col (repollo) picado en tiras
    2 tazas