Add more veg into your day with this diabetes-friendly meal plan that puts plants at the center.
Pictured Recipe:Farro Salad with Arugula, Artichokes & Pistachios
Trying to eat moreplant-based?
Start with a solid foundation.
This meal plan prioritizes fruits, veggies, and whole grains, with just enough meat and dairy forbalance.
How to Prep Your Meals:
Prepare these ingredients before Day 1 to save time at mealtimes.
Cook farro for the week.Rinse 34 cup farro and combine with 212 cups water in a medium saucepan.
Remove from heat and stir in 1 Tbsp.
Let cool, then refrigerate.
Makes 214 cups cooked farro.
You’ll use 112 cups in dinner on Day 1, and 34 cup in lunch on Day 2.
Roast veggies.Preheat oven to 425F.
Toss 3 cups small cauliflower florets (11 oz.)
Cut 3 large red bell peppers into 1-inch pieces; toss with 112 tsp.
Cut 2 large green bell peppers into 1-inch pieces; toss with 1 tsp.
Roast until browned, about 35 minutes.
Let cool, then transfer each vegetable to a separate airtight container and refrigerate.
You’ll use these vegetables throughout this meal plan.
