Sample Two-Day Diabetic Vegetarian Menu

 Sample Two-Day Diabetic Vegetarian Menu

Breakfast: half cup melon slices
2 slices French toast (made with soy milk and cooked in vegetable oil with
1/four cup chopped peaches or apricots
four ounces enriched soymilk
Morning Snack: half of cup contemporary grapes
6 assorted low-fats crackers
Glowing water
Lunch: 1 cup mushroom barley soup with
2 ounces smoked seitan (A chewy, protein-wealthy meals comprised of wheat gluten and used as a meat substitute)
half cup inexperienced and wax bean salad with
2 teaspoons sesame seeds and
2 Tablespoons decreased-fats salad dressing
eight ounces enriched soymilk
Afternoon Snack: half of cup sugar-free chocolate pudding
(You might create this at dwelling with a sugar-free combine
like Sorbee or Estee and any nondairy milk.)
Dinner: 1 cup chili with lentils with
1/four cup ready Textured Vegetable Protein (TVP)
over 1/three cup white rice
half of cup steamed or roasted carrots
half of cup contemporary pineapple slices
Night Snack: 1/2 cup pretzels
eight ounces enriched soymilk
Day two
Breakfast: 1/three cup cranberry juice or
sugar free cranberry juice cocktail
three/four cup cooked oatmeal with half banana and
1 teaspoon vegan margarine
eight ounces enriched soymilk
Morning Snack: three cups low fats popped popcorn with
2 teaspoons dietary yeast
1/2 cup orange juice
Lunch: 6" pita filled with 2 ounces meat substitute (equal to 2 ADA meat exchanges),
lettuce, radishes, and cucumbers
1 cup shredded cabbage with
1-half of Tablespoons vegan mayonnaise
eight ounces enriched soymilk
Afternoon Snack: Fruit smoothie made with
eight ounces soymilk, 2 ounces silken tofu, and
half cup frozen or recent berries, blended collectively
three sugar-free ginger snaps
Dinner: Baked eggplant (half of cup) with
1/four cup tomato sauce
1/2 cup black beans with 1/three cup brown rice
one medium baked apple
Night Snack: 2 Tablespoons peanut butter on 6 crackers