These recipes are rich in diabetes-fighting qualities and are easy on the tastebuds too!
This diabetes-friendly steak is flavorful, so you can serve it with simple accompaniments, such as a baked potato and a crisp green vegetable.
The natural sweetness of the fruit is quite enough, and the addition of almond butter provides a hint of complexity.
This is a simple grain and vegetable recipe can be made regardless of your skill level in the kitchen.
Tart apples, sweet cranberries and toasted walnuts with a slightly sweet, rich vinaigrette make this a quick toss together special salad.
These delicious little gems are low in sugar, a good source of calcium & protein, and fun to eat!
A superb fusion of flavors permeates this nourishing harvest dish. Serve it like a stew in shallow bowls, accompanied by warm flatbread.
A combination of fresh fish and crisp veggies, this dish is perfect for a summer day.
Eggplant is baked then tossed with sauteed onions, tomatoes, golden raisins and serves as a base for sauteed halibut.
With calcium heavy almond milk and a nutrient-packed superfruit, this combination yields nutritious (and delicious) results!
Collard greens take a quick dance in the sauté pan are are served up steaming hot with a splash of vinegar.
This salad is the ultimate in flavor contrast—peppery arugula, crunchy walnuts, tart cherries and creamy feta cheese.
Topped with sauteed peppers and onions, this open-faced tuna steak sandwich is a great special occasion lunch or light summer dinner.
The texture of the tempeh blends well with the mild sweetness of the apples and crunch of the walnuts in this vegetarian main dish.
A fresh, whole grain soup.
The best flavors and textures of a good dolma- a Mediterranean stuffed grape leaf mezze-combine in a salad that is more fun to make and eat than the individually stuffed appetizer.
A diabetes-friendly recipe from celebrity chef Paula Deen.
The banana gives it added creaminess so you don’t have to use as much soy yogurt, but it doesn’t impart a lot of banana flavor.
Summer sweet corn, kale, and vegetables, dressed with olive oil and lemon juice, spiced up Cajun-style.
The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and the kale retain their bright color.