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Salad Mythbusters – TypeFree Diabetes

By July 19, 2018 Uncategorized

Salad Mythbusters


Do you think a salad has to be a boring bowl of greens that could barely sustain a supermodel? Think again. Salads can have surprising ingredients, and are versatile enough to be either a light side dish or a hearty main attraction. This makes salads part of a healthy prediabetes diet as well as tasty diabetes menu plan.  Www.typefreediabetes.com offers easy-to-prepare diabetes recipes for salads that are as nutritious as they are delicious. Still not convinced? Read on.

Myth #1: Salads are so predictable.

A Great SaladNot with ingredients like garbanzo beans, sweet potatoes, candied almonds, and jalapenos. The only thing that limits what can go into a salad is your imagination. If it sounds good, why not try it? For a unique take on coleslaw, try www.typefreediabetes.com’s Southwestern Coleslaw recipe (click on Diabetes Recipes). Or get a recipe for Candied Walnut Salad from the American Diabetes Association Web site: www.diabetes.org. A tasty diabetes menu plan can begin with or end with a unique salad.

Myth #2: Salads have few nutrients.

Salads can be chock full of nutrients if you add the right ingredients. Whole grains, legumes, and nuts have B vitamins, and meat and dairy products contain B12 and iron. Cheese has calcium. Pasta, potatoes, and corn are good sources of starch. Plant foods, like black-eyed peas, garbanzo beans, and fresh fruits and vegetables, provide fiber. Vegetables and fruits also supply needed vitamins and minerals. These are the tasty ingredients that a healthy prediabetes diet should include. Tasty salad ingredients will help reduce your body fat as well as blood sugar levels.

Myth #3: A salad is not a meal.

A salad can be an entire lunch or dinner. For protein, add grilled chicken, shrimp, or steak.Salad with Salmon Feta cheese, boiled eggs, crab, and tuna are also good choices. As a starch, there’s potatoes, grilled corn sliced from the cob, and pasta. When it comes to vegetables, don’t limit your thinking to lettuce and tomatoes. Vegetables of all kinds make good additions, whether raw or cooked.

Myth #4: Salads are always savory.

Don’t forget fruit salads. Cantaloupe, cranberries, pears, apples, oranges, bananas, kiwis, pineapple—if it’s a fruit, it can be added to a salad. Even better, combine fruit and classical salad ingredients, such as endive, greens, and vinaigrette, for a taste that will surprise you, with our Baby-Greens Salad with Grapefruit (click on Diabetes Recipes).

Myth #5 Salad dressing has to come from a bottle.

Dressing that you make yourself not only has more flavor, it’s much better for you, with less fat and salt than the bottled variety. Best of all, it’s easy to make. For a basic vinaigrette, combine two parts oil to one part vinegar, add some mustard and salt and pepper to taste, and stir…How simple is that!

If you can’t eat healthy…Eat less with our Portion Control plates & glasses!

Portion Control Systems


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