Losing weight on a low carbohydrate, mostly plant-based diet invites the opportunity to experiment with vegetable recipes!
Raw, steamed, and roasted vegetables prepared with a splash of heart-healthy oil are the foundation of a very satisfying meal that doesn’t spike my blood sugar!
Bring on the veggies!
Like many people with Type 2 Diabetes, I’m at high risk for cardiovascular conditions like elevated cholesterol and high blood pressure.
So although I do eat meat, I avoid red meat as much as possible to avoid fatty liver and high triglyceride levels!
Take a look at one of my favorite meals, which combines eclectic vegetable dishes that taste great together.
- Cauliflower “rice”
- Roasted kabocha squash -(fantastic substitute for sweet potato.)
- Stewed eggplant and tomato
- Vietnamese spinach “sauteed” with chicken broth and garlic
- Pickled rutabagas
- Fava beans
- Greek yogurt
Yum, yum, yum and I cooked enough food for a few dinners!
During food preparation sessions, I cook a variety of vegetable side dishes so that I can mix and match them throughout the week.
When I want more protein, I may add some brown rice and beans, scrambled tofu, or add an egg to the mix.
Preparing meals ahead of time keeps me on track with my healthful eating because I don’t lose control from being famished.
Do you like to mix your veggie dishes like I do?
Some of my favorite vegetable dishes are multicultural and come from Japan, India, Iran, Greece, Central and South America, and more.
This makes my low-carb vegetables taste exotic and fun!
What are some of your favorite combinations?
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