What to Eat Wednesday: Healthy Diabetic Swaps

Sometimes, managing your diabetic health is less about giving up on all your favorite indulgences and more about finding smarter ways to enjoy those treats.

With less potatoes and no mayo, your favorite BBQ side dish becomes diabetes-friendlySo, since maintaining a healthy diet is crucial to protecting your feet from the effects of diabetes, and giving up all your favorite meals is  terribly daunting task, I decided to share this recipe, from the American Diabetes Association, for a potato salad that uses vinegar and cauliflower substitutes to make this indulgent side dish better for your blood sugar and over all health. Hope you enjoy!

Potato and Cauliflower Salad (Serves 8)

Ingredients

  • Cooking spray
  • 4 Cups cauliflower florets, roughly chopped
  • 5 red potatoes, cut into 1 inch chunks (equals 4 cups cut)
  • 1/4 Cup balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 Tbsp. honey
  • 1/4 Cup chopped fresh parsley
  • 1/4 Cup minced red onion
  • 1 red bell pepper, seeded and diced

Instructions

  1. Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
  2. Lay cauliflower and potatoes in a single layer on the baking sheet and coat the vegetables with cooking spray. Roast for 45 minutes until vegetables are golden brown and tender.
  3. In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey and parsley.
  4. Add red onion, bell pepper and hot potatoes and cauliflower right out of the oven. Toss well to coat.
  5. Refrigerate salad until cooled (at least 1 hour). Stir again before serving.

Chef tip: Vinegar based potato salads cut down on the fat and calories in traditional potato salad and using the cauliflower in place of some of the potatoes cuts down on carbs while increasing the fiber.

Be the first to comment!
Post a Comment