20 Easy Simple Diabetic Recipes Healthy

Hey there, home cooks! If you’re navigating the world of diabetic-friendly meals and craving simplicity without sacrificing flavor, you’re in the right place. Our roundup of 20 Easy Simple Diabetic Recipes is packed with healthy, delicious options that promise to keep things quick and satisfying. From cozy comfort foods to light and fresh dishes, these recipes are sure to inspire your next meal. Let’s dive in!

Baked Lemon Herb Chicken

Here’s a straightforward recipe for Baked Lemon Herb Chicken that’s perfect for a hassle-free dinner. Packed with flavor, it’s a crowd-pleaser that requires minimal prep.

Ingredients

• 4 chicken breasts, skin-on
• A couple of tablespoons of olive oil
• The juice of 1 lemon
• A splash of white wine (optional)
• 2 cloves of garlic, minced
• A handful of fresh thyme
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. In a bowl, mix olive oil, lemon juice, white wine, garlic, and thyme. Tip: Letting the chicken marinate in this mix for 30 minutes enhances flavor.
3. Season the chicken breasts with salt and pepper on both sides.
4. Place the chicken in a baking dish, skin side up. Pour the marinade over it.
5. Bake for 25-30 minutes or until the skin is golden and the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
6. Let it rest for 5 minutes before serving. Tip: This keeps the juices in.

Perfectly tender with a crispy skin, this dish pairs wonderfully with roasted veggies or a light salad. The lemon and thyme give it a fresh, zesty kick that’s hard to resist.

Quinoa and Black Bean Salad

You’ll love this quinoa and black bean salad for its simplicity and flavor. It’s a perfect make-ahead meal that’s both nutritious and satisfying.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• a can of black beans, drained and rinsed
• a couple of handfuls of cherry tomatoes, halved
• a splash of olive oil
• a squeeze of lime juice
• a pinch of salt
• a dash of cumin
• a handful of cilantro, chopped
• half an avocado, diced

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, toss black beans, cherry tomatoes, olive oil, lime juice, salt, and cumin in a large bowl.
4. Fluff quinoa with a fork and add to the bowl. Mix gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving.
5. Stir in cilantro and avocado just before serving. Tip: Add avocado last to prevent browning.

Here’s how it turns out: The salad is fluffy with a slight crunch, bursting with fresh and zesty flavors. Serve it in a hollowed-out bell pepper for a fun, edible bowl.

Grilled Salmon with Avocado Salsa

Outdoor grilling season calls for simple, flavorful dishes like this one. Grilled salmon topped with fresh avocado salsa is a no-fuss meal that delivers on taste and health.

Ingredients

– 4 salmon fillets (about 6 oz each)
– A couple of tablespoons of olive oil
– A pinch of salt and pepper
– 2 ripe avocados, diced
– A handful of cherry tomatoes, quartered
– A small red onion, finely chopped
– A splash of lime juice
– A handful of cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Place the salmon on the grill, skin side down. Grill for 4-5 minutes without flipping to get a good sear.
4. Carefully flip the salmon and grill for another 3-4 minutes until the fish flakes easily with a fork.
5. While the salmon cooks, mix the diced avocados, cherry tomatoes, red onion, lime juice, and cilantro in a bowl to make the salsa.
6. Let the salmon rest for a couple of minutes off the grill.
7. Top each fillet with a generous spoonful of avocado salsa before serving.

Just like that, you’ve got a dish that’s both vibrant and satisfying. The creamy avocado salsa pairs perfectly with the smoky, tender salmon. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Slow Cooker Turkey Chili

Great for those chilly evenings, this slow cooker turkey chili is a hearty, flavor-packed meal that practically cooks itself.

Ingredients

• 1 lb ground turkey
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• A splash of olive oil
• A couple of dashes of hot sauce (optional)

Instructions

1. Heat a splash of olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Transfer the cooked turkey to your slow cooker. Tip: Draining excess fat here keeps the chili from being greasy.
3. Add the diced onion and minced garlic to the same skillet. Sauté until soft, about 3 minutes, then add to the slow cooker.
4. Throw in the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, and cumin. Stir well to combine.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours. Tip: The longer it cooks, the deeper the flavors.
6. About 30 minutes before serving, taste and adjust seasoning. Add a couple of dashes of hot sauce if you like it spicy. Tip: Letting it sit uncovered for the last 30 minutes thickens the chili.

Full of tender turkey and beans, this chili has a rich, smoky flavor with just the right kick. Serve it over rice or with a side of cornbread for a complete meal.

Zucchini Noodles with Pesto

Vibrant and fresh, zucchini noodles with pesto is a light yet satisfying dish that’s perfect for a quick dinner. It’s a great way to enjoy summer produce with minimal effort.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• A couple of cups of fresh basil leaves
• A quarter cup of pine nuts
• A splash of olive oil
• 2 garlic cloves
• Half a cup of grated Parmesan cheese
• A pinch of salt
• A squeeze of lemon juice

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3 minutes, until golden. Tip: Stir constantly to prevent burning.
2. Blend basil, toasted pine nuts, garlic, Parmesan, and salt in a food processor until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Tip: Add a splash of water if it’s too thick.
4. Heat a large skillet over medium-high heat. Add zucchini noodles and cook for 2 minutes, just until tender. Tip: Don’t overcook; they should be al dente.
5. Toss the zucchini noodles with the pesto and a squeeze of lemon juice. Serve immediately.

Outstanding in its simplicity, the dish boasts a creamy pesto clinging to crisp zucchini noodles. Try topping with extra Parmesan or cherry tomatoes for a pop of color.

Cauliflower Rice Stir Fry

Out of all the quick, healthy dinners, this cauliflower rice stir fry is a game-changer. It’s packed with flavor and ready in minutes.

Ingredients

• 1 head of cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• A couple of garlic cloves, minced
• A splash of soy sauce
• 1 cup frozen peas and carrots
• 2 eggs, beaten
• A pinch of salt

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Make sure the pan is hot before adding the ingredients to avoid sogginess.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Toss in the riced cauliflower and frozen peas and carrots. Stir frequently for 5 minutes. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Push the mixture to one side of the skillet. Pour the beaten eggs into the other side. Scramble until fully cooked, then mix into the cauliflower.
5. Drizzle with soy sauce and add a pinch of salt. Stir everything together and cook for another 2 minutes. Tip: Taste as you go to adjust seasoning, but remember the soy sauce is already salty.

Delightfully crisp and savory, this stir fry makes a fantastic low-carb alternative to traditional fried rice. Serve it topped with a fried egg for extra protein or alongside grilled chicken for a heartier meal.

Eggplant Parmesan Lite

Whip up a lighter version of the classic with Eggplant Parmesan Lite. It’s crispy, cheesy, and guilt-free, perfect for a quick dinner.

Ingredients

– 2 medium eggplants, sliced into 1/2-inch rounds – A splash of olive oil – 1 cup of marinara sauce – A couple of garlic cloves, minced – 1/2 cup of grated Parmesan cheese – 1 cup of shredded mozzarella cheese – A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F. 2. Lay the eggplant slices on a baking sheet. Brush both sides lightly with olive oil. 3. Sprinkle a pinch of salt and pepper over the slices. 4. Bake for 20 minutes, flipping halfway, until they’re golden and tender. Tip: For extra crispiness, broil the last 2 minutes. 5. In a small pan, heat a splash of olive oil over medium. Add minced garlic, sauté for 30 seconds until fragrant. 6. Stir in the marinara sauce, let it simmer for 5 minutes. Tip: Add a pinch of red pepper flakes for a slight kick. 7. In a baking dish, layer half the eggplant slices. Spoon half the sauce over, then sprinkle half the Parmesan and mozzarella. Repeat the layers. 8. Bake for 15 minutes, until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving for easier slicing. Light and satisfying, this dish offers a perfect balance of textures—crispy eggplant meets gooey cheese. Serve it over a bed of greens for a fresh twist.

Greek Yogurt Chicken Salad

Here’s a twist on the classic chicken salad that’s both creamy and tangy, perfect for a quick lunch or a light dinner.

Ingredients

• 2 cups of cooked, shredded chicken
• 1 cup of Greek yogurt
• A couple of celery stalks, finely chopped
• A handful of red grapes, halved
• A splash of lemon juice
• A pinch of salt and pepper
• 1 tbsp of Dijon mustard
• A sprinkle of chopped dill

Instructions

1. In a large bowl, combine the shredded chicken and Greek yogurt.
2. Add the chopped celery and halved grapes to the bowl.
3. Squeeze in a splash of lemon juice for that tangy kick.
4. Season with a pinch of salt and pepper, then mix well.
5. Stir in the Dijon mustard for a bit of sharpness.
6. Finish with a sprinkle of chopped dill for freshness.
7. Chill the salad in the fridge for at least 30 minutes to let the flavors meld.
8. Serve chilled on a bed of greens or between slices of whole grain bread.

Velvety smooth with a crunch from the celery and a sweet burst from the grapes, this salad is a delight. Try it stuffed in a pita for a portable meal.

Spinach and Mushroom Omelette

Spinach and mushroom omelette is a quick, nutritious breakfast that packs a flavorful punch. Sautéed mushrooms and fresh spinach come together with fluffy eggs for a satisfying meal.

Ingredients

• 3 large eggs
• A handful of fresh spinach, roughly chopped
• 1/2 cup sliced mushrooms
• A splash of milk
• A couple of tbsp olive oil
• Salt and pepper, just a pinch

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Add the sliced mushrooms to the skillet, sauté until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Throw in the chopped spinach, cook just until wilted, roughly 1 minute. Remove veggies from the skillet and set aside.
4. In a bowl, whisk the eggs with a splash of milk, salt, and pepper until well combined.
5. Add the remaining 1 tbsp olive oil to the skillet, pour in the egg mixture. Tip: Let the eggs set slightly before stirring to create layers.
6. Once the edges start to set, add the cooked mushrooms and spinach on one half of the omelette.
7. Carefully fold the other half over the filling, cook for another minute. Tip: Use a spatula to gently lift and check the bottom for a golden color.
8. Slide the omelette onto a plate, serve immediately.

The omelette is fluffy with a creamy center, the mushrooms add a meaty texture, and the spinach brings a fresh bite. Try topping it with a sprinkle of feta cheese for an extra flavor boost.

Turkey and Veggie Meatloaf

Kickstart your week with this hearty Turkey and Veggie Meatloaf, a leaner twist on the classic that doesn’t skimp on flavor.

Ingredients

• 1.5 lbs ground turkey
• a couple of eggs
• 1 cup breadcrumbs
• a splash of milk
• 1 diced onion
• 2 minced garlic cloves
• 1 cup grated carrots
• 1 cup chopped spinach
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grease a loaf pan.
2. In a large bowl, mix the ground turkey, eggs, breadcrumbs, and milk until just combined. Tip: Overmixing can make the meatloaf tough.
3. Stir in the onion, garlic, carrots, and spinach. Mix well to distribute the veggies evenly.
4. Add the ketchup, Worcestershire sauce, salt, and pepper. Combine everything gently. Tip: For extra flavor, let the mixture sit for 10 minutes before baking.
5. Press the mixture into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until the internal temperature reaches 165°F. Tip: Let it rest for 10 minutes before slicing to keep it moist.

Here’s the deal: this meatloaf is juicy inside with a slightly crispy top. Serve it with a side of mashed cauliflower for a low-carb meal that’s packed with flavor.

Roasted Brussels Sprouts with Balsamic Glaze

Sometimes, the simplest dishes bring the most joy. Roasted Brussels sprouts with balsamic glaze is a perfect example, turning a humble veggie into a caramelized, tangy delight.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, just a pinch of each
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• A splash of water

Instructions

1. Preheat your oven to 400°F. This high heat is key for getting those crispy edges.
2. Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Make sure they’re in a single layer for even roasting.
3. Roast for 20-25 minutes, stirring halfway, until they’re golden and crispy on the outside.
4. While the sprouts roast, mix balsamic vinegar, honey, and a splash of water in a small saucepan over medium heat. Simmer for 3-5 minutes until it thickens slightly. Tip: Keep an eye on it to prevent burning.
5. Drizzle the glaze over the roasted Brussels sprouts right before serving. Tip: A little goes a long way, so start with half and add more if needed.
6. Toss gently to coat. Serve immediately for the best texture and flavor.

These sprouts are a mix of crispy and tender, with a sweet and tangy glaze that’s irresistible. Try topping them with toasted almonds or crumbled bacon for an extra crunch.

Butternut Squash Soup

Perfect for chilly evenings, this butternut squash soup is creamy, comforting, and packed with flavor. Pair it with crusty bread for a satisfying meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• a couple of carrots, chopped
• 1 onion, diced
• a splash of olive oil
• 4 cups of vegetable broth
• a pinch of salt and pepper
• 1/2 cup of heavy cream
• a sprinkle of nutmeg

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash and carrots with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes until the veggies are tender and slightly caramelized.
4. While roasting, sauté the onion in a large pot with a bit more olive oil until translucent.
5. Add the roasted veggies and vegetable broth to the pot. Bring to a boil.
6. Reduce heat and simmer for 10 minutes to let the flavors meld.
7. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, a regular blender works—just blend in batches.
8. Stir in the heavy cream and nutmeg. Heat through for another 2 minutes. Tip: For a lighter version, substitute coconut milk for heavy cream.
9. Adjust seasoning with more salt and pepper if needed. Tip: A dash of cayenne pepper can add a nice kick.

You’ll love the velvety texture and the sweet, nutty flavor of this soup. Try topping it with roasted pumpkin seeds for an extra crunch.

Cucumber and Tomato Salad

Outstanding for those sweltering summer days, this Cucumber and Tomato Salad is crisp, refreshing, and ridiculously easy to throw together.

Ingredients

• 2 cups of diced cucumbers
• 1 cup of cherry tomatoes, halved
• A quarter cup of red onion, thinly sliced
• A splash of olive oil
• A couple of tablespoons of red wine vinegar
• A pinch of salt and pepper
• A handful of fresh basil leaves, torn

Instructions

1. Grab a large mixing bowl.
2. Toss in the diced cucumbers and halved cherry tomatoes.
3. Add the thinly sliced red onion to the bowl. Tip: Soak the onion in cold water for 10 minutes beforehand to mellow its bite.
4. Drizzle with a splash of olive oil and a couple of tablespoons of red wine vinegar. Tip: The ratio of oil to vinegar should be about 3:1 for the perfect balance.
5. Sprinkle a pinch of salt and pepper over the top. Tip: Always add salt just before serving to keep the cucumbers crisp.
6. Gently toss everything together until well combined.
7. Finish by scattering torn fresh basil leaves over the salad.

Yummy with a satisfying crunch from the cucumbers and a juicy burst from the tomatoes, this salad pairs beautifully with grilled chicken or as a standalone light lunch. Try serving it on a platter with feta cheese crumbled over the top for an extra flavor kick.

Grilled Shrimp Skewers

Easy to make and perfect for summer, these grilled shrimp skewers are a crowd-pleaser. They’re juicy, flavorful, and ready in minutes.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon of smoked paprika
• Salt, just a pinch
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. In a bowl, mix the shrimp with garlic, olive oil, lemon juice, smoked paprika, and salt. Let it marinate for 10 minutes.
3. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer.
4. Grill the skewers for 2-3 minutes on each side, until the shrimp are pink and opaque.
5. Tip: Don’t overcrowd the skewers to ensure even cooking.
6. Tip: Keep an eye on the grill; shrimp cook fast and can go from perfect to overdone in seconds.
7. Tip: Serve immediately for the best texture and flavor.

Light and smoky with a hint of lemon, these skewers are a hit. Try serving them over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Lentil and Vegetable Stew

Make this hearty lentil and vegetable stew for a comforting meal that’s both nutritious and easy to prepare.

Ingredients

• 1 cup dried green lentils
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• A splash of apple cider vinegar
• Salt and pepper, to your liking
• A couple of fresh parsley leaves, chopped

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. Heat olive oil in a large pot over medium heat.
3. Add onion, carrots, and celery. Cook for 5 minutes until softened.
4. Stir in garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
5. Pour in vegetable broth and add lentils. Bring to a boil.
6. Reduce heat to low. Simmer for 25 minutes, stirring occasionally.
7. Add diced tomatoes and apple cider vinegar. Simmer for another 10 minutes.
8. Season with salt and pepper. Tip: Taste as you go to adjust seasoning.
9. Garnish with fresh parsley before serving. Tip: Let it sit for 5 minutes to thicken.
10. Serve hot. Tip: Pair with crusty bread for a complete meal.

Enjoy the stew’s rich, smoky flavors and tender lentils. It’s even better the next day as the flavors meld together. Try topping with a dollop of yogurt for a creamy contrast.

Stuffed Bell Peppers with Lean Ground Turkey

Zesty and wholesome, these stuffed bell peppers are a weeknight lifesaver. Packed with lean ground turkey and vibrant veggies, they’re as nutritious as they are delicious.

Ingredients

• 4 large bell peppers, any color
• 1 lb lean ground turkey
• 1 cup cooked quinoa
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 small onion, diced
• 1 can (14.5 oz) diced tomatoes, drained
• a handful of fresh spinach, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. Heat a splash of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Add the ground turkey to the skillet. Cook until no longer pink, breaking it up as it cooks, about 5 minutes.
5. Stir in the quinoa, diced tomatoes, spinach, oregano, salt, and pepper. Cook for another 2 minutes until everything is well combined.
6. Fill each bell pepper with the turkey mixture, packing it down slightly.
7. Sprinkle the shredded mozzarella on top of each pepper.
8. Bake in the preheated oven for 25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
9. Let them cool for a couple of minutes before serving to avoid burning your mouth.

Yieldingly tender peppers with a hearty, cheesy filling that’s bursting with flavor. Try serving them over a bed of greens for an extra veggie boost.

Broccoli and Cheese Stuffed Chicken

Kickstart your dinner with this Broccoli and Cheese Stuffed Chicken, a dish that’s as satisfying to make as it is to eat. Perfect for a weeknight yet fancy enough for guests, it’s a win-win.

Ingredients

• 2 boneless, skinless chicken breasts
• A cup of chopped broccoli florets
• A half cup of shredded cheddar cheese
• A splash of olive oil
• A couple of garlic cloves, minced
• A teaspoon of paprika
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Slice a pocket into each chicken breast, careful not to cut through. Tip: A sharp knife makes this easier.
3. In a bowl, mix broccoli, cheese, garlic, paprika, salt, and pepper. Stuff this mix into the chicken pockets.
4. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden. Tip: Don’t move it too much to get a good crust.
5. Transfer skillet to the oven. Bake for 20 minutes or until chicken hits 165°F internally. Tip: Use a meat thermometer for accuracy.

Unbelievably juicy inside with a crispy exterior, this dish pairs wonderfully with a light salad or roasted potatoes for a hearty meal.

Avocado and Egg Toast

Uncomplicated yet utterly satisfying, this Avocado and Egg Toast is your go-to breakfast that’s both nutritious and delicious. Perfect for those mornings when you need something quick but don’t want to compromise on taste.

Ingredients

• 2 slices of your favorite bread
• 1 ripe avocado
• 2 eggs
• A splash of olive oil
• A pinch of salt and pepper
• A couple of red pepper flakes (optional)

Instructions

1. Heat a non-stick pan over medium heat and add a splash of olive oil.
2. Once the oil is hot, crack the eggs into the pan. Cook for about 3 minutes for runny yolks, or longer if you prefer them set.
3. While the eggs cook, toast the bread until golden and crisp.
4. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.
5. Season the mashed avocado with a pinch of salt and pepper, and a couple of red pepper flakes if you like it spicy.
6. Spread the mashed avocado evenly on the toasted bread slices.
7. Once the eggs are done, place one on each slice of avocado toast.
8. Serve immediately for the best experience.

Rich in flavors and textures, this dish combines the creaminess of avocado with the richness of eggs. Try topping it with a drizzle of hot sauce or a sprinkle of feta cheese for an extra kick.

Spaghetti Squash with Marinara Sauce

Easy to make and packed with flavor, this spaghetti squash with marinara sauce is a healthy twist on a classic. Perfect for a quick dinner that doesn’t skimp on taste.

Ingredients

• 1 medium spaghetti squash
• A couple of cups of your favorite marinara sauce
• A splash of olive oil
• A pinch of salt and pepper
• A handful of fresh basil leaves
• A sprinkle of grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the cut sides with a splash of olive oil and season with a pinch of salt and pepper.
4. Place the squash halves cut side down on a baking sheet. Roast for about 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash roasts, heat the marinara sauce in a small pot over medium heat until warm, about 5 minutes.
6. Once the squash is done, use a fork to scrape the flesh into strands. Tip: Let it cool for a few minutes to make handling easier.
7. Divide the squash strands between plates. Top with the warm marinara sauce.
8. Garnish with a handful of fresh basil leaves and a sprinkle of grated Parmesan cheese. Tip: Fresh basil adds a bright flavor, so don’t skip it!
9. Serve immediately. Tip: For an extra kick, add a pinch of red pepper flakes to the marinara sauce while heating.

Al dente squash strands mimic pasta’s texture, making this dish a satisfying alternative. The sweet marinara and fresh basil create a vibrant flavor profile. Try serving it with a side of garlic bread for a complete meal.

Berry and Almond Butter Smoothie

Ultra-simple and packed with flavor, this smoothie is your go-to for a quick, nutritious boost. Just blend and go.

Ingredients

• 1 cup frozen mixed berries
• 2 tbsp almond butter
• 1 cup almond milk
• A splash of vanilla extract
• A couple of ice cubes

Instructions

1. Grab your blender and toss in the frozen mixed berries.
2. Add the almond butter right on top of the berries.
3. Pour in the almond milk, ensuring it covers the berries for easier blending.
4. Drop in a splash of vanilla extract for that extra flavor kick.
5. Throw in a couple of ice cubes to thicken the smoothie.
6. Blend on high for about 30 seconds, or until the mixture is smooth and no berry chunks remain.
7. Tip: If the smoothie is too thick, add a bit more almond milk and blend again.
8. Tip: For a creamier texture, use frozen bananas instead of ice cubes.
9. Tip: Taste and adjust the almond butter if you prefer a stronger nutty flavor.
10. Pour into your favorite glass and enjoy immediately.

Silky smooth with a rich berry and nutty flavor, this smoothie is perfect for a quick breakfast or post-workout refreshment. Try topping it with granola for an added crunch.

Conclusion

Sharing these 20 Easy Simple Diabetic Recipes Healthy is our way of helping you enjoy delicious meals without the stress. Each recipe is a testament to how tasty and straightforward diabetic-friendly cooking can be. We’d love for you to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!