vegetables

It can hardly get any simpler than wrapping a beet in foil, and baking it for an hour. But, what a reward. Join Toby as she prepares this brightly colored vegetable for dinner this week.

If you can dump and stir then you can handle this wonderful roasted carrot recipe. One key to eating healthier is to keep the joy of eating in the equation- dishes like this do just that.

Join Toby as she prepares a fabulous recipe from Hypertension Cookbook for Dummies by fellow Registered Dietitian’s Roseanne Rust and Cindy Kleckner. Corn off the grill, chipotles in adobo sauce, and fresh thyme make this low sodium dish perfect for a summertime dinner, and you’ll find this side dish paired with Chipotle Fish Tacos on Tuesday evening’s menu this week.

Potatoes can be a challenge to effective diabetes management. One issue is that potatoes have a high glycemic index, meaning the glucose stored in a potato’s starch is liberated quickly during digestion and quickly raises blood glucose levels. But the biggest challenge is our concept of portion size when thinking about potatoes. We may picture a baked potato the size of a small football as being “just right”, but a portion size of white potato that’s one carb choice (15 grams carbohydrate) is 3 ounce. That’s about one fourth a medium potato – a 12 ounce white potato is 60 grams carbohydrate.

Potatoes are too healthy to ignore, however. One strategy to create a potato dish with a more generous portion size is to combine potatoes with mild tasting nonstarchy vegetables, and that’s exactly what Chef Lindsey Singleton has done in this recipe. Join Toby as she prepares Potato and Eggplant Stew, and you’ll see how this modification can keep potatoes in a healthy, diabetes-friendly diet.

Given up potatoes? Don’t do that! Join Toby as she prepares this delicious way to keep potatoes in your diet. After all, potatoes are healthy, and we don’t believe in deprivation.