Wednesday, March 28, 2007

Sample Diabetic Vegetarian Menu

Though the task of planning out a diabetic vegetarian menu might seem a little daunting, with a little creativity and forethought, it can actually be very straightforward. Here is a sample two-day menu for some ideas and inspiration:

Day One
Breakfast: 1/3 cup cranberry juice orsugar free cranberry juice cocktail3/4 cup cooked oatmeal with 1/2 banana and1 teaspoon vegan margarine8 ounces enriched soymilk
Morning Snack: 3 cups low fat popped popcorn with2 teaspoons nutritional yeast1/2 cup orange juice
Lunch: 6" pita stuffed with 2 ounces meat substitute (equivalent to 2 ADA meat exchanges), lettuce, radishes, and cucumbers1 cup shredded cabbage with 1-1/2 Tablespoons vegan mayonnaise8 ounces enriched soymilk
Afternoon Snack: Fruit smoothie made with8 ounces soymilk, 2 ounces silken tofu, and1/2 cup frozen or fresh berries, blended together3 sugar-free ginger snaps
Dinner: Baked eggplant (1/2 cup) with1/4 cup tomato sauce1/2 cup black beans with 1/3 cup brown riceone medium baked apple
Evening Snack: 2 Tablespoons peanut butter on 6 crackers

Day Two
Breakfast
: 1/2 cup melon slices2 slices French toast (made with soy milk and cooked in vegetable oil with 1/4 cup chopped peaches or apricots4 ounces enriched soymilk
Morning Snack: 1/2 cup fresh grapes6 assorted low-fat crackers Sparkling water
Lunch: 1 cup mushroom barley soup with2 ounces smoked seitan (A chewy, protein-rich food made from wheat gluten and used as a meat substitute) 1/2 cup green and wax bean salad with2 teaspoons sesame seeds and 2 Tablespoons reduced-fat salad dressing8 ounces enriched soymilk
Afternoon Snack: 1/2 cup sugar-free chocolate pudding (You may create this at home with a sugar-free mix like Sorbee or Estee and any nondairy milk.)
Dinner: 1 cup chili with lentils with1/4 cup prepared Textured Vegetable Protein (TVP) over 1/3 cup white rice 1/2 cup steamed or roasted carrots1/2 cup fresh pineapple slices
Evening Snack: 1/2 cup pretzels8 ounces enriched soymilk

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