Ideally, healthy recipes for diabetes should not only contain ingredients that are low in fat and carbohydrates, but should provide a good portion of nutrition as well. Dinner recipes in particular should contain a mix of non-starchy vegetables, whole-grains, and a healthy source of protein. Research shows that breakfast recipes should contain healthy portions of whole grains and protein, according to eHow.com. This is because they help to keep your blood sugar levels throughout the day.

It is best that healthy recipes for diabetes snacks be extremely low in carbohydrate. These can also provide an opportunity to include more vitamins and other forms of nutrition in your meals. Snack foods such as chips, cookies, and other foods which are high in calories should be avoided. Healthy recipes which include fruits and vegetables that contain little or no carbohydrate are best.

 

Healthy Diabetes Recipes

 

Breakfast Nachos

Ingredients

  • 3 oz. baked tortilla chips
  • 2 eggs
  • 3 egg whites
  • 1/3 cup bottled salsa
  • ½ cup canned black beans, rinsed and drained
  • ½ cup reduced-fat Mexican cheese blend
  • 3 tbsp. fat-free milk
  • ¼ tsp. ground black pepper
  • ¼ tsp cumin seeds
  • Cooking spray

 

Instructions

Use a small saucepan to heat the cumin seeds over medium heat for approximately 1 minute, stirring frequently. Next, stir in the black beans and salsa, and cook the mixture for 1 to 2 minutes or until it is heated thoroughly. Remove from heat, but cover to keep warm.

Whisk together the eggs, egg whites, milk, and pepper in a medium bowl. Using a medium skillet coated with cooking spray, and heat the milk/egg mixture over medium heat, without stirring, until the mixture sets around the edge and at the bottom. Use a spatula to fold the partially cooked egg milk/egg mixture so that the uncooked portion flows underneath. Cook for an additional 2 to 3 minutes, or until thoroughly cooked, and then remove from the heat.

Divide the tortilla chips among 4 serving plates, spreading them into single layers.  Break up the cooked eggs and spoon them over the chips. Now top this with the salsa mixture and divide the cheese over the 4 plates. Serve.

 

Chicken & Rice Stir-Fry

Ingredients

  • 6 cups fat-free, low-sodium, canned chicken broth
  • 1 cup celery, chopped
  • 2 cups brown rice
  • 1 medium onion, finely minced
  • 1 (14 ½ oz) can plum tomatoes, coarsely chopped in juice
  • 1 lb. fresh okra, cut into rings, without the tops and stems
  • 4 oz. crabmeat
  • 1 lb. raw medium shrimp, peeled and deveined
  • ¼ cup parsley, chopped
  • 2 bay leaves
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. Worcestershire sauce
  • ½ tsp. cayenne pepper

 

 Instructions

In a large pot, mix together chicken broth, tomatoes and their juice, celery, parsley, onions, garlic, bay leaves, thyme, and oregano. Bring this mixture to a boil, reduce the heat, and allow it to simmer 10 minutes. Next add the shrimp, crabmeat, Worcestershire sauce, and cayenne. Allow the mixture to cook for 10 minutes. Add the okra and cook until this becomes tender (approx. 5 minutes), discard the bay leaves, and ladle into soup bowls. Add 1/3 cup brown rice to each bowl and serve.