A guide to healthy eating
Tips to control portion sizes:
- Employing smaller plates and bowls
- Measuring out portions until one can judge by eye
- Being aware of nutrition labels to know serving sizes
- Not taking seconds unless still genuinely hungry
Living well with diabetes is possible, and people master it with ease with the right foods, portion control, lifestyle changes, regular exercise, and medications whenever warranted.
Diabetes meal planning does not spell deprivation – it focuses on adequate and balanced nutrition, regulation, consistency, muscle strength, and empowerment. By adhering to diabetes meal planning and dietary recommendations, one can navigate the condition and prevent long-term diabetes-related complications.
Knowing what nutrients your body requires, selecting high-quality ingredients, and eating attentively can empower you to take control of your health. Consistency, balance, and individualized guidance from a registered dietitian or diabetes educator can help you stay healthy and flourish.
APPROXIMATE WEEKLY HYPOCALORIC DIET BASED ON NATIONAL CUISINE
breakfast
lunch
dinner
Monday
- Flaxseed porridge with fruit puree
- Green buckwheat flour crackers
- Rosehip decoction
- Soup with meatballs on the second broth
- Salad with fresh cucumber and greens
- Rice cakes
- Baked Potatoes with Herbs and Butter
- Baked Turkey Fillet
- Broccol
- Fresh Greens
Tuesday
- Hercules on water with banana
- Chicory with rice milk
- Turkey broth with rice noodles
- Buckwheat bread with avocado
- Stewed cabbage with rabbit
- Cornbread
- Pear compote
Wednesday
- Buckwheat with olive oil
- Bread with turkey liver pate
- Green tea
- Lentil puree
- Turkey nuggets
- Bread
- Quinoa
- Boiled beef tongue
- Fresh cucumber
- Olives
Thursday
- Corn porridge with rice milk and mashed currants
- Steamed beef cutlets
- Fresh herbs
- Durum pasta with olive oil
- Baked turkey
- Buckwheat bread
- Salad of fresh vegetables and greens
- Homemade compote of dried apples and pears
Friday
- Chickpea flour omelette with broccoli and green beans
- Tea
- Stewed potatoes with beef
- Buckwheat bread
- Fresh cabbage and cucumber salad, dressed with flaxseed oil
- Zucchini pancakes with natural yogurt and herbs
- Baked turkey
- Morse
Saturday
- Red lentils with boiled egg
- Tea from frozen currants and gooseberries
- Buckwheat with beef and vegetables
- Bread
- Ryazhenka
- Cauliflower and Broccoli Puree
- Steamed Turkey Meatballs
- Fresh Cucumber and Microgreens Slices
Sunday
- Pear galette
- Cottage cheese
- Chicory with rice milk
- Potato casserole with ground beef
- Bread
- Sliced fresh cucumber, olives and fresh herbs
- Beef medallions baked in the oven with zucchini
- Bread
- Kefir