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Friday, March 29, 2019

Diabetes Meal Plan- Spring Edition from NEW Diabetes eCookbook!

Finally! The weather is starting to get warmer, and the produce is fresh. This is the time of year that we begin to dream of sunlighted evenings on the porch, enjoying fresh and simple meals. Luckily for you, this post is all about meal planning. Let's dig in for a yummy recipe that is diabetic-friendly and can be enjoyed by the whole family!

As today is officially Diabetes Alert Day, we are honoring the day with diabetes recipes and the release of our ALL NEW eCookbook (details below). Shelby Kinnaird, our partner for the eCookbook, the Diabetic Foodie, has provided incredible recipes that are served up on Livliga all over our blog. Today, we are sharing with you the cream of the crop (no pun intended!) to get started on a healthy and happy spring! This recipe is from our new eCookbook, Living Life to the Fullest with Diabetes, which premieres TODAY.

Pesto Chicken Salad with Grapes (gluten-free)



One way to lighten up your favorite stand-bys is to use plain yogurt instead of mayonnaise or sour cream. Here’s a zesty take on chicken salad that’s bursting with basil, carrots, and grapes. Try serving it in phyllo cups for an impressive appetizer.

Ingredients:

  • 3 cloves garlic, peeled
  • 1 cup fresh basil leaves
  • 1⁄2 cup nonfat plain yogurt (not Greek-style)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon sugar
  • Dash red pepper flakes
  • 12 ounces cooked chicken breast, shredded
  • 1 cup coarsely shredded carrots (about 2 large)
  • 1 cup seedless red grapes, halved lengthwise
  • 2 scallions, thinly sliced

Directions:

  1. Preheat oven to 375°F.
  2. Make the dressing: In a food processor fitted with a steel blade, drop the garlic through the feed tube while the processor is running. Stop the motor and add the basil, yogurt, vinegar, oil, pepper, salt, sugar, and red pepper. Blend until the ingredients are well incorporated and the dressing is creamy.
  3. Make the salad: In a large bowl, place the chicken, carrots, grapes, and scallions. Gently toss. Add the dressing and toss again. Serve immediately or refrigerate.

Nutrition:

  • 170 calories, 6g fat (1g saturated), 167mg sodium, 10g carbohydrates, 1g fiber, 7g sugars, 18g protein

Notes: 


  • This recipe takes only 10 minutes to prep and serves 6.
  • Make-Ahead Tip: Cook the chicken and make the dressing ahead of time.
  • Make It a Meal: Serve with Sourdough Toast, Steamed Broccoli, and Iced Tea with Lemon.


This recipe and so many others are featured in our NEW and FREE eCookbook. Download your copy today!


Get Your FREE Download of Our Living  Life to the Fullest with Diabetes eCookbook 

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