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Delicious, Diabetic-Friendly Recipes | RMHP Blog

Delicious, Diabetic-Friendly Recipes | RMHP Blog

By RMHP

Healthy-Foods-for-Diabetics

4 of the Tastiest Diabetic-Friendly Recipes

Diabetes is a condition that affects the processing of glucose. If you suffer from Type I or Type II diabetes, your body either does not make enough insulin or doesn’t use insulin properly. Eating the right diet is the key to managing the symptoms of diabetes. Fortunately, there are still plenty of delicious foods you can eat. Here are four of the tastiest diabetic-friendly recipes.

Spicy Baked Sweet Potato Fries

People with diabetes should avoid some types of starches, but sweet potatoes are not one of them. These sweet potato fries can be served as a side dish at dinner or enjoyed as a midday snack. The best part? All you need is ten minutes of prep time.

Ingredients:

  • 6 sweet potatoes, cut into fries
  • 2 Tablespoons canola oil
  • 3 Tablespoons taco seasoning mix
  • ¼ teaspoon cayenne pepper

Directions:

Combine all ingredients in a plastic bag and shake until the potatoes are evenly coated. Place the potatoes on a baking sheet and bake for 30 minutes at 425° Fahrenheit. Then, remove the fries from the oven, turn them over, and cook for an additional 30 minutes.

Soy-Glazed Salmon With Cucumber-Avocado Salad

Salmon is a superfood for diabetes, so incorporate it into your diet with this mouthwatering recipe. Every bite is bursting with flavor and packed full of protein, which is an important part of a healthy diet.

Ingredients:

  • 1 Tablespoon honey
  • 2 ½ teaspoons low-sodium soy sauce
  • ½ teaspoon cornstarch
  • 4 6 ounce skinless center-cut salmon fillets
  • 1 teaspoon sesame oil
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon mayonnaise
  • 1 medium cucumber, sliced
  • 3 scallions, sliced
  • 1 avocado, chopped
  • Kosher salt, to taste

Directions:

Mix the honey, cornstarch, and 2 teaspoons of soy sauce together and microwave for 30 seconds. Rub sesame oil on the salmon and season with salt. Place the salmon in a baking dish and bake for 5 minutes at 400° Fahrenheit.

Brush the honey, soy sauce, and cornstarch mixture onto the fish and continue baking for 7 to 9 minutes. Whisk the rice vinegar, mayonnaise, and ½ teaspoon of soy sauce in a bowl. After whisking, add the cucumber, avocado, and scallions to the bowl. Serve this tasty salad with the salmon.

Grilled Chicken Kebabs

The yogurt, olive oil, and lemon juice marinade gives this chicken a savory, tangy flavor that’s perfect for the barbeque.

Ingredients:

  • 3 pounds boneless, skinless chicken breast or thighs, cubed
  • ½ cup Greek yogurt
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 Tablespoon honey
  • 2 teaspoons of sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper

Directions:

Put the chicken in a baking dish and whisk all other ingredients in a large bowl. Pour the marinade over the chicken and cover the baking dish. Place the dish in a refrigerator for at least one hour. Adjust the grill so there is direct heat on one side and indirect heat on the other. Arrange the marinated chicken on metal skewers and cook over direct heat for 3 to 4 minutes. Turn the skewers over and cook for another 2 to 3 minutes. Move the skewers to the side with indirect heat and continue cooking for 3 to 5 minutes.

Italian Pesto Zoodle Salad

This recipe makes it easy to satisfy noodle cravings while sticking to a diabetes-friendly diet.

Ingredients:

  • 2 large zucchinis
  • 1 large carrot
  • 1 cup red cabbage, shredded
  • 2 bell peppers, sliced
  • Olive oil
  • 1 cup marinated artichoke hearts
  • 1 cup black olives
  • ¼ cup sun-dried tomatoes
  • ¼ cup pesto
  • ¼ cup lemon juice
  • ¼ cup white wine vinegar

Directions:

To make the vinaigrette, add the pesto, lemon juice, and white wine vinegar to a jar and shake until the ingredients are thoroughly combined, then set aside. Use a spiralizer or vegetable peeler to cut the zucchinis and carrot into thin strands that look like pasta. Add the spiralizer or peeled zucchini and carrot to a bowl with the rest of the ingredients. Drizzle the pesto vinaigrette on top when you are ready to serve the dish.

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