FRUIT AND VEGETABLES
Red onion: Thinly slice and use in
salads, stir-fries or pasta dishes.
Herbs: Finely chop and add to salad
dressings or sauces. Put whole into
salads or use on sandwiches as an
alternative to salad leaves.
Eggplant: Chop and throw in with
sweet potato, onion, zucchini, olive
oil and garlic. Serve with a roast and
steamed green beans.
Capsicum: Great in salads and pasta
sauces, or chargrill and then slice
and use on your sandwiches.
FROZEN
Peas: Add to frittatas, pasta sauces,
vegetable curries and salads.
CHILLED
Sour cream: Use in soups or baking.
Feta: Crumble into pasta, salads,
frittatas or over roast vegetables.
nutrition info
Left: PER SERVE 1805kJ,
protein 17g, total fat 14.5g
(sat. fat 4.5g), carbs 48g,
fibre 13g, sodium 431mg- Carb exchanges 3¼
- GI estimate low
Below: PER SERVE 1778kJ,
protein 37g, total fat 9.1g
(sat. fat 2.7g), carbs 43g,
fibre 6g, sodium 522mg- Carb exchanges 3
- GI estimate low
- Gluten-free option
Roasted beet,
pumpkin and
barley salad
Beets and pumpkins
and pears, oh my!
see recipe, page 57 >>Asian-style meatballs
with soy ginger sauce
A little bit salty, a little bit tangy;
this meal will rock your tastebuds.
see recipe, page 58 >>52 JULY/AUGUST 2017 diabetic living