Diabetes 2 Friendly Lunch Ideas
Diabetes 2 Friendly Lunch Ideas
I know we are all pressed for time in the busy world we live in but a little planning ahead and preparation goes a long way in creating a healthier way of eating, which translates to a healthier you.
The night before is the perfect time to plan what you'll eat during your lunch hour the next day. Why not choose something that's good for you? A well balanced meal that's easily prepared and compact to carry with you is the way to go.
Simply plan and prepare the meal the night before, place in the refrigerator and grab it on the way out the next morning. It's so easy to get into the habit of doing this and so much healthier for you.
Instead of grabbing that greasy burger and fries for lunch tomorrow, prepare a delicious, healthy salad meal tonight. Place it in a Tupperware or other seal-able plastic bowl and have it ready to go.
The recipes below give you a few ideas of things you can put together easily, make the night before and have ready and waiting for the next day. Whether It's a delicious healthy salad or a full meal combo, these meal ideas have the added bonus of being Diabetes 2 friendly. Satisfying and tasty melodies of fresh vegetables and fruits, some with lean meats that are sure to satisfy your hunger and keep your sugar levels in the safe zone.
1 head iceberg lettuce
2 apples-peeled, cored and chopped
1/2 cup Cauliflower
1/2 cup broccoli
1 cup cherry tomatoes
1 cup baby spinach
1 cucumber sliced thin
1 can black beans-drained and rinsed
1 can chickpeas-drained and rinsed
1 can bean sprouts-drained
1 green bell pepper-seeded and slice
1/2 yellow onion (optional)
balsamic vinaigrette dressing
Low-fat cheese of your choice (optional)
Mix all the ingredients together starting with the lettuce. Toss. Add the dressing. (Optional)Top with low-fat cheese of your choice
This recipe will serve 4-cut recipe into 1/4 for single serving.
Bean Health Salad
Italian Pea+Corn Salad
This is a great vegetarian recipe, good for any time of year. It's also Diabetes 2 friendly. It's easy to prepare and consist of mainly canned vegetables, although you can use frozen or freshly cooked if desired.
1 can black-eyed peas
1 can whole kernal corn
1 small onion-chopped
2 cloves garlic-minced
1/4 cup chopped celery
1/2 tsp. oregano
1/4 cup fresh basil leaves
1/4 cup low-fat Italian dressing
1 tsp. lemon juice
1/4 cup low-fat shredded cheddar cheese
In collander, drain and rinse the peas and corn until the water runs clear. When well drained, place in salad bowl. Add the chopped onion, celery, garlic and half the basil(chopped) to bowl. Next add the remaining ingredients. Toss well. (Optional) top with the cheese. Garnish with the remaining basil leaves. Serve chilled or place portion in sealed plastic container for lunch the next day.
This is a recipe that was given to me by a friend who also has diabetes. We tried it and it's truly delicious. This meat dish is excellent served with braised carrots, a bed of greens and mashed chickpeas (as a substitute for mashed potatoes). this cranberry pork dish is a great choice when you want a hot and hearty lunch.
4 center-cut pork loin chops (about 3/4" thick)
1 cup orange juice
1/4 cup Ocean Spray whole cranberry sauce
2 teaspoons grated orange peel ( make sure you only get the orange part-no white)
pinch of cloves
1/8 teaspoon cinnamon
cracked black pepper
3 tablespoonsolive oil
In shallow casserole dish, add the orange juice, orange peel, cranberry sauce, cloves and cinnamon. Mix well.
Add the pork loins and turn to coat both sides.
Cover with lid, plastic wrap or foil and let sit in refrigerator for at least an hour.
Remove the pork from casserole and press in the cracked pepper.
In large skillet, add the olive oil.
Over medium heat; add the coated chops andcook each side for about six to seven minutes or until thoroughly done.
In a small pan, bring the remaining cranberry mixture to a boil. Let boil until it thickens a little.
place the cooked chops on a plate and spoon the cranberry mixture over them.
Serves four- For two servings - Divide ingredients in half.
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