Diabetic Diet Zone

For breakfast eat bran flakes with artificial sugar sweetener and perhaps 1/2 orange or 1/2 apple.

for lunch have a chicken sandwich

for dinner have turkey kielbasi or turkey sausage and frozen vegetables

You could buy the book "Sugar Busters" and it will tell you what to eat.

I have Diabetes 2 This is a sample of what my dietician would recommend.
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Here s a three day one.

Three Day Meal Plan

Here’s a sample of the meals you’ll find on thebestlife.com. This plan works out to approximately 1600 calories. To find a plan tailored to your calorie needs, turn to the menu plans in The Best Life Diet or join TheBestLife.com.

You can mix and match these meals—for instance have Day 1 breakfast with Day 3 lunch and Day 2 dinner.

DAY 1

BREAKFAST

Best Life Cheerios Mix with strawberries, almonds, and nonfat milk
A nice mix of textures and super-high in fiber.

Ingredients:
1/2 cup Cheerios
2/3 cup Weetabix Crispy Flakes&Fiber
1/4 cup All-Bran Original

Directions:
Combine and serve.

To make in bulk, combine 4 1/2 cups Cheerios, 6 cups Weetabix Crispy Flakes&Fiber (the entire 12-ounce box), and 2 1/4 cups All-Bran. Ladel out 1 and a heaping third cup per serving.

Nutritional Values
Calories: 184
Saturated Fat: 0 g
Calcium: 119 mg
Sodium: 312 mg
Fiber: 12g
Total Carbs: 46g
Protein: 7g
Total Fat: 2g
Cholesterol: 0mg

In your cereal bowl:
Almonds, 2 tbsp
Best Life Cheerios Mix, 1 serving
Milk, nonfat, 1 cup
Strawberries, 1 cup, halves

SNACK

Calcium Creamsicle

In a blender, combine:
8th Continent Soymilk, Vanilla, 1 cup
Orange Juice, Calcium Fortified, 1/2 cup

LUNCH

Chicken sandwich and a banana

Toast:
Bread, whole wheat, 2 slices

Spread with mayo. Fill with chicken, cheddar, and veggies:
Hellmann’s Light Mayonnaise, 2 tsp
Pulled from a rotisserie chicken, light meat, 1/2 cup
Cabot 75% Reduced Cheddar, 1 oz
Romaine Lettuce , 3 LeafsOnions, red, 1 thin slice
Red Ripe Tomatoes, 2 slice, medium (1/4" thick)

Serve with a:
Banana

DINNER

Lean Cusine Spa Cuisine Salmon with Basil served with sliced tomatoes and grapes

Lean Cuisine Spa Cuisine Salmon with Basil, 1 meal

Serve with sliced tomatoes drizzled with oil and vinegar:
Balsamic Vinegar, 1 tsp
Olive Oil, 2 tsp
Red Ripe Tomatoes, 6 slice, medium (1/4" thick)

And:
Grapes, 1 cup, seedless

TREAT

Caramel Popcorn, 3/4 cup

DAY 2

BREAKFAST

Fried egg with whole wheat toast, served with berries and nonfat milk

Fry:
Egg, 1 large

In:
Margarine, Zero g Trans Fat, 2 teaspoons

Serve with:
Bread, whole wheat, 1 slice spread with one teaspoon margarine

And:
Raspberries, fresh or frozen and thawed, 1 cup
Milk, nonfat, 1 cup

SNACK

Low fat yogurt and almonds drizzled with maple syrup

Combine:
Almonds, plain, 1 tbsp
Low fat, plain yogurt, 1/2 cup
Maple Syrup, 1 tsp

LUNCH

Peanut butter, banana, and honey sandwich served with nonfat milk

Toast:
Bread, whole wheat, 2 slices

Fill sandwich with peanut butter, honey, and sliced banana:
Banana, fresh, 1/2 fruit, sliced
Honey, 2 tsp
Peanut Butter, 1 1/2 tbsp

Serve with:
Milk, nonfat, 1 cup

DINNER

Chicken Cacciatore with mushrooms served with a side of zucchini

Chicken Cacciatore with Mushrooms, 1 serving

Served over:
2/3 cup cooked Barilla Plus penne (1/3 cup dry) and sprinkled with one tablespoon Parmesan cheese

Served with steamed zucchini spritzed with lemon juice:
Zucchini, 1 cup, sliced

TREAT

Ginger Snaps, 90 – 100 calories (about 3) and a cup of tea (herbal, black or green)

DAY 3

BREAKFAST

On-the-Go Grub

• Almonds, plain, 1 tablespoon
• Banana
• One Fiber One Chewy Bar, any flavor
• Milk, nonfat, 1 cup (pour into a thermos or grab a small, 8-oz. carton)

SNACK

Strawberry-Vanilla Soymilk Shake

In a blender, combine:
8th Continent Soymilk, Vanilla, 1 cup
Strawberries, frozen, unsweetened, 3/4 cup

LUNCH

Chickpea salad served with Wasa crispbread

For the salad: toss ingredients with a splash of white wine vinegar and ground pepper:

Beans, canned, low sodium, chickpeas, 3/4 cup
Hard Boiled Egg, 1 large egg, chopped
Olive Oil, 2 tsp
Onions, sweet, 1/4 cup finely chopped
Parsley, fresh, 1 tsp
Red Ripe Tomatoes, 1 cup, chopped

Serve with crispbread:
Wasa Crispbread, Multigrain, 2 pieces

And a:
Tangerine, 1 fruit

DINNER

Steak Wrap with Roasted Onions and Peppers served with a salad

Steak Wrap with Roasted Onions and Peppers, 1 serving
Steak Wrap with Roasted Onions and Peppers

Ingredients:
16 oz eye round steak sliced thin
4 multi grain Flatout flatbreads
1 large sweet onion sliced
2 sweet peppers- red, orange or yellow
8 teaspoons guldens mustard

For the marinade:
1/4 c lemon juice
1/4 c cider vinegar
1/4 c olive oil
1/4 cup chopped parsley and Italian parsley

Directions:
1.Mix marinade ingredients and place in a shallow dish, add sliced meat and if it is not covered by marinade stir often (you can let marinate at room temperature while you prepare other ingredients or in the refrigerator for up to 4 hours)
2.Preheat 1 very large or 2 large skillets over medium flame
3.Lightly coat onions with oil spray and put in hot pan, stir and cook for 3 minutes, add peppers and continue t
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