Low-Carb Side Dish Recipes

March 13, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Low-Carb Side Dish Recipes. Find some Delicious and Low-Carb Side Dish Recipes with recipes including Roasted Potatoes and Brussels Sprouts, Loaded Cauliflower Casserole, and Melting Onions. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Low-Carb Side Dish Recipes
Find healthy, delicious low-carb side dish recipes including low-carb vegetables, beans, quinoa and potatoes. Healthier recipes, from the food and nutrition experts at EatingWell.

Roasted Potatoes and Brussels Sprouts
Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you’ll come back to these roasted potatoes and Brussels sprouts again and again……

Loaded Cauliflower Casserole
You’ll never want to eat roasted cauliflower any other way once you try this tasty recipe. Bacon, sour cream and sharp Cheddar cheese coat good-for-you cauliflower in deliciousness for an easy side that will make everyone actually want to eat their vegetables……

Melting Onions
Onions lose their bite and melt in your mouth when they’re sliced and roasted with butter and fresh herbs and then tenderized further by braising in broth. Serve alongside roasted chicken or cook them in vegetable broth for an easy, elegant vegetarian side dish……

* Click the link below to get all the Low-Carb Side Dish Recipes
https://www.eatingwell.com/recipes/18449/lifestyle-diets/low-carb/side-dishes/

Diabetic Side Dish of the Week – Brussels Sprouts With Lemon-Dill Glaze

February 20, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Brussels Sprouts With Lemon-Dill Glaze. To make this week’s Dish you’ll be needing Brussels Sprouts, Cornstarch, Dillweed, Fat Free Reduced Sodium Chicken Broth, Lemon Juice, and grated Lemon peel. There’s 58 calories and 8 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Brussels Sprouts With Lemon-Dill Glaze
Can’t get enough Brussels sprouts? You’ll love this simple recipe, pairing your favorite veggie with a flavorful glaze — combining lemon and dillweed, it’s the perfect pairing for your sprouts!

Ingredients
1 pound Brussels sprouts*
2 teaspoons cornstarch
1/2 teaspoon dried dillweed
1/2 cup fat-free reduced-sodium chicken broth
3 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1. Trim Brussels sprouts. Cut an “X” in stem ends. Bring 1 cup water to a boil in large saucepan over high heat. Add Brussels sprouts; return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes, or just until tender. Drain well; return to pan. Set aside.

2. Meanwhile, combine cornstarch and dillweed in small saucepan. Blend in chicken broth and lemon juice until smooth. Stir in lemon peel. Cook and stir over medium heat 5 minutes, or until mixture boils and thickens. Cook and stir 1 minute more.

3. Pour glaze over Brussels sprouts; toss gently to coat. Serve hot.

*Note: Or, substitute 1 package (10 ounces) frozen brussels sprouts for fresh brussels sprouts. Cook according to package directions; drain.

Nutrition Information:
Calories: 58 calories, Carbohydrates: 13 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 31 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/brussels-sprouts-with-lemon-dill-glaze/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Side Dish of the Week – Creamy Brussels Sprouts

February 13, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Creamy Brussels Sprouts. To make this week’s Dish you’ll be needing Brussels Sprouts, Fat Free Sour Cream, Hot Sauce, Worcestershire Sauce, and Black Pepper. There’s 39 calories and 6 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Creamy Brussels Sprouts
Like living on the spicy side of life? You’ll love the unexpected kick of these veggies. Members of the same family as cabbage and kale, Brussels sprouts provide nutrients such as protein, iron, potassium and fiber. And with less than 20 minutes of preparation time and 7 grams of carbohydrate per serving, you won’t find a better side dish than this.

Ingredients
Preparation time: 7 minutes
Cooking time: 12 minutes.

2 cups fresh or frozen Brussels sprouts
1/2 cup fat-free sour cream
1/2 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper

Directions
Yield: 2 cups
Serving size: 1/3 cup

1 – Place Brussels sprouts in a saucepan and cover with water. Place on medium heat and cover with lid. Boil for approximately 10 minutes until tender, yet firm. Meanwhile, mix fat-free sour cream, hot sauce, Worcestershire sauce, and black pepper in a small mixing bowl. When Brussels sprouts are cooked, drain water, and return pan to low heat. Add sour cream mixture and stir an additional 2 minutes until the sauce is heated through. Serve immediately.

Nutrition Information:
Calories: 39 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 39 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/creamy-brussels-sprouts/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Side Dish of the Week – Caramelized Brussels Sprouts with Cranberries

January 16, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Caramelized Brussels Sprouts with Cranberries. This week’s recipe is made using Vegetable Oil, Brussels Sprouts, Dried Cranberries, Brown Sugar, and Salt. The Dish is 105 calories and 13 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Caramelized Brussels Sprouts with Cranberries
Dried cranberries and caramelized brown sugar add a delicious and unexpected twist to these stir-fried Brussels sprouts. Simply cook the Brussels sprouts for 10 minutes, stir in the remaining four ingredients and cook for an additional 5 minutes, and enjoy!

Ingredients
1 tablespoon vegetable oil
1 pound Brussels sprouts, ends trimmed and discarded, thinly sliced
1/4 cup dried cranberries
2 teaspoons packed brown sugar
1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat oil in large skillet over medium-high heat. Add Brussels sprouts; cook and stir 10 minutes or until crisp-tender and beginning to brown. Add cranberries, brown sugar, and salt; cook and stir 5 minutes or until browned.

Nutrition Information:
Calories: 105 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 317 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/caramelized-brussels-sprouts-cranberries/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Healthy Winter Side Dish Recipes

January 16, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Winter Side Dish Recipes. Find some Delicious and Healthy Winter Side Dish Recipes with recipes including Sautéed Brussels Sprouts with Bacon and Onions, Balsamic and Parmesan Roasted Cauliflower, and Yukon Gold and Sweet Potato Mash. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Winter Side Dish Recipes
Find healthy, delicious winter side dish recipes, from the food and nutrition experts at EatingWell.

Sautéed Brussels Sprouts with Bacon and Onions
Fresh herbs, onion and bacon sauté alongside Brussels sprouts in this easy vegetable side dish recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don’t be intimidated–buy them, as they’re likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters……

Balsamic and Parmesan Roasted Cauliflower
Roasting isn’t usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor……

Yukon Gold and Sweet Potato Mash
Classic mashed potatoes get a nutrient boost with the addition of sweet potatoes. This healthy mashed potato recipe can easily be doubled, just be sure to cook the potatoes in a Dutch oven rather than a large saucepan……

* Click the link below to get all the Healthy Winter Side Dish Recipes
https://www.eatingwell.com/recipes/21161/seasonal/winter/side-dish/

Diabetic Side Dish of the Week – Roasted Vegetable Salad With Capers and Walnuts

October 3, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is a Roasted Vegetable Salad With Capers and Walnuts. To make this week’s Dish you’ll be needing Brussels Sprouts, Yukon Gold Potatoes, Salt, Pepper, Dried Rosemary, Olive Oil, Red Bell Pepper, Walnuts, Capers, and White Wine Vinegar. What a perfect side! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Vegetable Salad With Capers and Walnuts
Like Brussels sprouts? You’ll love them in this simple salad, where they pair perfectly with roasted potatoes, walnuts, and capers. And what’s more, this dish is perfect for your next potluck!

Ingredients
1 pound small Brussels sprouts, trimmed
1 pound unpeeled small Yukon Gold potatoes, cut into halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
5 tablespoons olive oil, divided
1 red bell pepper, cut into bite-size chunks
1/4 cup walnuts, coarsely chopped
2 tablespoons capers, drained
1 1/2 tablespoons white wine vinegar

Directions
Yield: 6 to 8 servings
Serving size: 1/6 of total recipe

1. Preheat oven to 400°F.

2. Slash bottoms of Brussels sprouts; place in shallow roasting pan. Add potatoes; sprinkle with salt, black pepper, and rosemary. Drizzle with 3 tablespoons oil; toss to coat. Roast 20 minutes. Stir in bell pepper; roast 15 minutes, or until tender. Transfer to large bowl; stir in walnuts and capers.

3. Whisk remaining 2 tablespoons oil and vinegar in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.

Potluck tip: To bring Roasted Vegetable Salad as a potluck dish, prepare in advance. Cover and refrigerate up to one day. Serve at room temperature at your host’s home.

Nutrition Information:
Calories: 239 calories, Carbohydrates: 24 g, Protein: 5 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 208 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/roasted-vegetable-salad-with-capers-and-walnuts/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – ROASTED BRUSSELS SPROUTS WITH TOMATOES

September 12, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is ROASTED BRUSSELS SPROUTS WITH TOMATOES. To make this week’s recipe you’ll be needing Brussels Sprouts, Hunt’s Fire Roasted Diced Tomatoes, Canola Oil, Garlic Powder, Salt, and Ground Black Pepper. There’s 75 calories and 5 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

ROASTED BRUSSELS SPROUTS WITH TOMATOES
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time. Recipe for Roasted Brussels Sprouts with Tomatoes from our Side Dishes recipe section.

Ingredients

1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt’s Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 – Heat oven to 425F.
2 – In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 – Spread mixture in single layer on large shallow baking pan.
4 – Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
NOTES:
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.

Recipe Yield: Yield: 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-brussels-sprouts-with-tomatoes

Diabetic Dish of the Week – Beef Tenderloin with Roasted Vegetables

January 19, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Beef Tenderloin with Roasted Vegetables. To make this week’s recipe you’ll be needing Beef Tenderloin Roast, Dry White Wine, Reduced Sodium Soy Sauce, Garlic Cloves, Rosemary Leaves, Dijon Mustard, Dry Mustard, Potatoes, Brussels Sprouts, and Baby Carrots. Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Beef Tenderloin with Roasted Vegetables
This hearty recipe combines tender, juicy beef with the delicious flavors of potatoes, Brussels sprouts, and baby carrots!

Ingredients
1 beef tenderloin roast (about 3 pounds), trimmed of fat
1/2 cup chardonnay or other dry white wine
1/2 cup reduced-sodium soy sauce
2 cloves garlic, sliced
1 tablespoon fresh rosemary leaves
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 pound small red or white potatoes, cut into 1-inch pieces
1 pound Brussels sprouts
1 package (12 ounces) baby carrots

Directions
Yield: 10 servings
Serving size: 1/10 of total recipe (without gravy)

1 – Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard, and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.

2 – Preheat oven to 425°F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Place potatoes, Brussels sprouts, and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat. Cover vegetables with foil; roast 30 minutes. Stir.

3 – Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.

4 – Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.

5 – Stir vegetables; continue roasting if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.

Nutrition Information:
Calories: 326 calories, Carbohydrates: 24 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 546 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-tenderloin-roasted-vegetables/

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Diabetic Side Dish of the Week – Brussels Sprouts With Lemon Crumbs

December 27, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Brussels Sprouts With Lemon Crumbs. To make this week’s Dish you’ll be needing Brussels Sprouts, Butter, Soft Whole Grain Bread Crumbs, Lemon Peel, Non Stick Cooking Spray, Sugar, Salt, and Pepper. The Dish is 89 calories and 10 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Brussels Sprouts With Lemon Crumbs
Featuring the time-tested combination of Brussels sprouts and lemon, this low-carb side dish is easy to throw together in a few minutes and is a great complement for chicken or pasta.

Brussels Sprouts With Lemon Crumbs

Ingredients
1 pound Brussels sprouts, trimmed and halved lengthwise
2 teaspoons butter
1/4 cup soft whole-grain bread crumbs, toasted
1 teaspoon grated lemon peel
Nonstick cooking spray
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield:
4 servings

Serving size:
about 3/4 cup

1. Steam Brussels sprouts in steamer basket over boiling water 7 minutes, or until tender.

2. Meanwhile, melt butter in small skillet over medium heat. Add bread crumbs and lemon peel; mix to combine.

3. Heat large skillet coated with nonstick cooking spray over medium heat. Add Brussels sprouts; sprinkle with sugar, salt and pepper; cook, turning sprouts as they brown, 5 minutes, or until lightly browned. Transfer to serving plates; sprinkle with bread crumbs.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 234 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/brussels-sprouts-with-lemon-crumbs/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Caramelized Brussels Sprouts with Cranberries

November 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Caramelized Brussels Sprouts with Cranberries. This week’s recipe is made using Vegetable Oil, Brussels Sprouts, Dried Cranberries, Brown Sugar, and Salt. The Dish is 105 calories and 13 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Caramelized Brussels Sprouts with Cranberries

Caramelized Brussels Sprouts with Cranberries
Dried cranberries and caramelized brown sugar add a delicious and unexpected twist to these stir-fried Brussels sprouts. Simply cook the Brussels sprouts for 10 minutes, stir in the remaining four ingredients and cook for an additional 5 minutes, and enjoy!

Ingredients
1 tablespoon vegetable oil
1 pound Brussels sprouts, ends trimmed and discarded, thinly sliced
1/4 cup dried cranberries
2 teaspoons packed brown sugar
1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat oil in large skillet over medium-high heat. Add Brussels sprouts; cook and stir 10 minutes or until crisp-tender and beginning to brown. Add cranberries, brown sugar, and salt; cook and stir 5 minutes or until browned.

Nutrition Information:
Calories: 105 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 317 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/caramelized-brussels-sprouts-cranberries/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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