Check out these 18 Fabulous Low Carb, High Taste Vegetarian Recipes from the HurryTheFoodUp.com, which focuses on “Vegetarian Recipes for Busy People”.
18 Low Carb Vegetarian Recipes
Here are some additional recipes that were posted recently:
I am always for looking for good healthy recipes for my diabetes. These look yummy and very creative.
Last night I made dinner using a recipe for Cheesy Broccoli and Rice Casserole from the December 2010 issue of Diabetes Forecast, the Healthy Living Magazine by American Diabetes Association.
Here are my photos of the results.
I scaled the recipe from 8 to 2 servings, and it was served along with salmon. A 1-cup serving was only 38g Carbs, 4g Fiber, 14g Protein, and 250 calories.
I still need to plan my meals for this week, so I’m not sure what’s next at this point. However, I would like to cook a dinner to share with my sister and brother-in-law in the next few days.
Last night I made dinner using a recipe for Sweet Potato, Lentil and Coconut Curry on the Deliciously Ella blog by Ella Woodward from London. Here are my photos of the results.
The recipe included tomatoes and black olives as well as sweet potatoes, lentils, and coconut, along with turmeric, cumin, coriander, and ginger spices. I served it over brown rice as suggested, but she also mentions quinoa or mashed potatoes as options.
It says 6 servings but it really made much more, so we’ll be having lots of leftovers; next time, I will scale down the recipe for two people. You can see how much it made in this photo of the 5 quart pot that I used after taking it out of the oven to serve. You also have to be especially careful since turmeric can cause yellow stains on some countertops, and apparently I had a few drips from the spoon that I hadn’t noticed immediately.
The recipe only mentioned partial nutrition information for a serving as 34.4 grams, 13.2g protein, and 235 calories. However in brackets it says that does not include sweet potatoes, coconut milk, tomatoes, and coriander leaves, which I estimated might be another 5 grams, and then you have to add the 3/4 cup brown rice underneath which adds another 33 grams for a total of about 71 grams. Since I wasn’t sure how large a serving really was, initially I took too much but after I started eating I realized that I needed to cut it in half to save for another day. Actually my blood glucose was pretty good after the meal (144).
We still have some leftovers from my last two dinners, so I haven’t planned my next meals yet.
Last night I made dinner using a recipe for One-Pot Mediterranean Quinoa with Spinach + Chickpeas on the SimplyQuinoa blog by Alyssa Rimmer. Here are my photos of the results.
The recipe also included green olives and sun-dried tomatoes as well quinoa, chickpeas and spinach. It makes 4-6 servings but I didn’t adjust it for two because I thought it would be good to have some for leftovers.
The recipe suggested that it be served it over greens and shredded cabbage. Since I didn’t have them available (and forgot to include them in my shopping list), I just used regular lettuce and red cabbage and that worked out fine.
A recipe serving was 197 grams (or about 1 cup). Although the carbs were a bit high (64g), that was offset somewhat by 15g fiber and 19g protein. So I thought it would still be appropriate for my diabetes, where I generally try to emphasize low-carb meals, but I have now been walking after meals for additional exercise.
My next dinner for Sunday will be Sweet Potato, Lentil and Coconut Curry.
Tonight I made Roasted Red Pepper Soup with Mozzarella using a recipe from Betty Crocker Diabetes Cookbook (page 138), which was served with whole wheat toast and I also had Chardonnay with the meal.
Tomorrow our grandkids visit for a long weekend with us, so our meals will be driven by our guests, and I will resume cooking next week after they leave.
Tonight for dinner I prepared this Tuna and Veggie Pasta Salad. The recipe was from Diabetes & Heart Healthy Cookbook (page 37).
I had a lovely 2015 Syrah from our wine club at the local beautiful Tuscan winery Flat Creek Estate.
We are having our 3 grandkids stay at our house over the weekend from Friday through Monday so my son can celebrate their wedding anniversary. They were out of town earlier for some kids’ soccer tournaments so they booked a rain date for now. It should be fun but we will have to think of things to do indoors with the temperature around 100 with even higher heat index.
However, it probably wouldn’t be a good idea for grandpa to experiment with low-carb diabetic meals during their stay. So I decided to do my cooking in the middle of this week before they arrive. Yesterday I finished off leftovers from the meals I cooked last week when I initially made too much.
Tomorrow night I will do a Roasted Red Pepper Soup with Mozzarella along with whole wheat bread.
Last night I made another vegetarian whole grain dinner, with bulgur this time. I used a recipe from the Diabetes & Heart Healthy Cookbook, 2nd edition (page 115) and adjusted it for only 2 servings.
There were 39 carbs for a serving of 2 squash halves, but I decided to just have 1 1/2 so I actually had 29 carbs (plus 4 for the wine). After I took the photo, I cut off half of one shell and saved it for a leftover meal.
Now I have to plan my meals for this week. I’m going to do all meals for breakfast, lunch, and dinner on 3 days (Tuesday, Wednesday, and Thursday) since we’re having the grandkids stay with us over the entire weekend (Friday through Monday).
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.
I have had Type 2 Diabetes for almost 10 years now. Focusing on my health is very important to me so I decided to finally start cooking, and last night was my first dinner!
Actually, I have wanted to get started for quite a while, and have even been gathering recipes in anticipation. I think that I will enjoy it, and it will be another way to try a variety of meals that are especially diabetic-friendly since managing carbs is critical for good glucose control. Also, my wife needs a break after cooking for me almost 49 years now. She appreciates the time off, and actually liked the first meal I prepared. I think she was probably surprised that I pulled it off, but didn’t mention it.
For this meal, I used some recipes from Diabetic Meals in 30 Minutes – Or Less! by Robyn Webb for the American Diabetes Association (pp. 157-161): Chicken Rigatoni, Oven-Based Parmesan Zucchini, Salad Greens, Balsamic Vinaigrette, and Pinot Noir. I made everything except the wine, and it actually came out pretty well. Here are some photos.
Oven-Baked Parmesan Zucchini
Next up for tomorrow night will be Spinach, Artichoke, and Mushroom Toss.
This recipe was included in the Spring 2015 Wine Club newsletter for Flat Creek Estate.
Red Wine Chocolate Cake
||Un-Sweetened Cocoa Powder
|1 1/4 tsp
||Unsalted Butter, Softened
|1 3/4 Cups
||Pure Vanilla Extract
|1 1/4 Cups
||Dry Red Wine (A Perfect Selection – Flat Creek Estate Syrah)
||Confectioner’s Sugar for dusting
||Preheat the oven to 350°. Butter and flour a 12-cup bundt pan.
||In a bowl, whisk the flour, cocoa powder, baking soda and salt.
||In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes.
||Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer.
||Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
||Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely.
||Dust the cake with confectioner’s sugar and serve with whipped cream.
Enjoy with a glass of Port V!!!
Credit: Sean Fulford, Executive Chef at Flat Creek Estate
Also see Muscato D’Arancia Cake for another dessert recipe.
Photo credit: Similar recipe for Chocolate-Red Wine Cake @ Food & Wine.