Make buckwheat pancakes. Serve stir-fry over bulgur. Substitute millet for rice in curry dishes. Whole grains have more fiber and nutrients than refined carbohydrates so they’ll keep you feeling fuller, longer.
Enjoying desserts as part of a healthy diet can be challenging for people with diabetes, especially in the summertime and around holidays when there are cupcakes, ice cream and pies galore! But new research published this week in The Review of Diabetic Studies suggests that some desserts made with added fiber and sucralose (a no calorie sweetener), instead of sugar, may help type 2 diabetics maintain their blood sugar and insulin levels.
Muffins can be a fast, nutrient dense breakfast or snack as long as they’re not full of added fat and sugar. This recipe for bran muffins cuts all that by at least half and the batter can keep in the fridge for up to two weeks so you don’t have to spend an entire afternoon baking batch after batch of muffins in the oven. Just scoop out enough batter for one or two muffins and you’re good to go in under 10 minutes.
Speaking of the oven… you won’t need it for this recipe. These muffins are made in the microwave. Just hear me out! It’s the middle of summer, it’s boiling hot outside and the last thing I want to do was turn on the oven. So I found a recipe I wanted to use and adapted it for the microwave. You’ll thank me when you have wonderfully light and fluffy muffins and a cool kitchen!
When dining out, keep an eye on high-sodium foods. Sneaky sodium sources include anything that’s pickled, smoked or served in a broth or “au jus.” Cocktail, soy, and teriyaki sauces are also packed with sodium.