Lunch Ideas for Diabetics

by admin on October 10, 2017

Choosing the right meal for someone who has type 2 diabetes is extremely important. If you or someone in your family have diabetes, you may think choosing the right meal including lunch is difficult. The truth is that finding lunch menus that have low GI index, but are nutritious and delicious, is not that difficult if you know the tricks. Here are several lunch ideas for diabetics.

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There are three important factors in creating lunch ideas for diabetics. One, it must be low in GI index. Two, it must be nutritious and delicious. Three, it must be easy to prepare. If you have a busy lifestyle, the third factor can be the most important factor in lunch ideas for diabetics. The easier the menu is to prepare, the more chance for you to be successful in maintaining a healthy low GI diet.

lunch ideas for diabetics lunch ideas for diabetics

Here are some lunch ideas for diabetics, broken down into two parts. The first part is the sample menus that you can choose from, and the second is the direction how to prepare a couple of them as ideas. These menus are chosen for its simplicity, so you will have no problem in preparing them yourself with your own creativity, or with the help of the internet if you choose to do so. There are many variations online and you can find them easily with a few simple clicks on any search website.

Lunch ideas for diabetics – menu samples

Lentil Bruschetta

Vegetable Chilli Bowl

Beans With Tomatoes and Sage

Grilled Chicken On Sweet Potato Salad

Parsley, Butter Bean, And Cherry Tomato Stew

Chickpea Burgers

Minestrone Soup

The above menu is good for one week, and you can switch them up and make variations as you please. Once again they are safe lunch ideas for diabetics, and they are easy to find on the internet. As a sample, below is the recipe and how to make the first 2 menus above.

Lentil Bruschetta

Ingredients:

1 cup red lentils, rinsed

1 bay leaf

3 tbsp olive oil

1 garlic clove crushed

1 red bell pepper chopped

1 tbsp paprika

1 loaf sourdough bread

½ cup grated Romano cheese

How to make:

Cover lentils in a saucepan with water and add the bay leaf, boil then simmer for 15 minutes. Drain and remove the bay leaf.

Heat oil in a frying pan and sauté the garlic and bell pepper for about 5 minutes, stir in paprika, then mix in the lentils.

Spread the lentils onto the toasted sourdough bread, sprinkle with cheese, and grill or bake for a few minutes so the cheese will melt. Serve immediately.

Vegetable Chilli Bowl

Ingredients:

1 tbsp olive oil

2 onions, chopped

3 garlic cloves, chopped

2 bell peppers, chopped

2 zucchini, cut into cubes

1 tbsp chilli powder

1 tbsp ground cumin

1 can diced tomatoes

1 can red kidney beans

1 can chickpeas

¼ tsp salt

Pinch of pepper

½ cup coriander leaves

2 tbsp lemon juice

How to make:

Heat oil in frying pan, sauté onion, garlic, and bell pepper for 5 minutes, then add zucchini for another 3 minutes.

Add chilli powder, cumin, tomatoes, kidney beans, and chickpeas. Season with salt and pepper. Cover and cook over low heat for 10 minutes. Stir in the parsley, coriander, and lemon juice.

Serve hot.

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