Last night I made a vegetarian dinner. It was Spinach, Artichoke, and Mushroom Toss from Diabetes and Heart Hearthy Cookbook, 2nd Edition (page 117). The vegetable mixture was placed atop quinoa and sprinkled with feta cheese and parsley for about 34g carbs per serving. Here’s the finished product.
And of coarse, it needed a nice glass of Pinor Noir from France too.
For Sunday evening, it’s Squash Stuffed with Bulgur and Roasted Bell Peppers. So far, so good.