Simple Cabbage Salad (Gluten-Free) Introduction: Embrace the satisfying crunch of cabbage in this gluten-free and refreshingly simple cabbage salad. Tossed with a zesty dressing, this recipe is not only delicious but also free from gluten, making it an ideal choice for those with dietary preferences or restrictions. Ingredients: 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon Dijon mustard 1 tablespoon honey 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground pepper 8 cups shredded green cabbage (from 1 small head) Directions: In a large bowl, whisk together lemon juice, olive oil, parsley, Dijon mustard, honey, garlic powder, salt, and pepper. Ensure the ingredients are well combined. Add shredded green cabbage to the bowl and toss thoroughly to coat the cabbage with the dressing. Allow the salad to stand for 10 minutes, allowing the flavors to meld. Toss the cabbage again, ensuring an even distribution of the dressing. Serve immediately for a crisp texture or refrigerate for up to 1 hour before serving, allowing the flavors to intensify. Note: This Simple Cabbage Salad recipe is gluten-free, providing a delightful option for those seeking a flavorful and crunchy salad without compromising dietary preferences. Enjoy the freshness! Ground Beef & Potatoes Skillet (Gluten-Free) Introduction: Indulge in the hearty flavors of this one-pan wonder that combines seasoned ground beef, diced potatoes, and a colorful array of vegetables. The wholesome ingredients come together effortlessly in a single skillet, offering a delicious meal without the fuss and perfect for a gluten-free lifestyle. Ingredients: 3 tablespoons extra-virgin olive oil, divided 1 pound 90% lean ground beef 2 teaspoons ground cumin 3/4 teaspoon salt 1/4 teaspoon ground pepper 3 medium Yukon Gold potatoes, diced (1/2-inch) 1 medium yellow onion, chopped 1 yellow bell pepper, diced (1/2-inch) 1 poblano pepper, diced (1/2-inch) 2 cloves garlic, minced 1 bunch lacinato kale, stemmed and roughly chopped 2 plum tomatoes, cored and diced (1/2-inch) 1 scallion, thinly sliced crosswise (optional) Directions: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef, cumin, salt, and pepper; cook until evenly browned, about 6 minutes. Transfer beef to a paper-towel-lined plate using a slotted spoon; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until caramelized and tender, about 20 minutes. Transfer potatoes to the plate with the beef. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper, and poblano; cook until tender, about 6 minutes. Add garlic; cook until aromatic, about 1 minute. Add kale and tomatoes; cook until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with sliced scallions, if desired. Enjoy this gluten-free, one-pan delight that marries savory beef with perfectly cooked vegetables. Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Gluten-Free) Introduction: Elevate the humble chicken cutlet with this gluten-free recipe that brings double the deliciousness. Sun-dried tomatoes, steeped in flavorful oil, play a dual role in this healthy dinner idea. The oil is used for sautéing the chicken, while the tomatoes contribute to the rich cream sauce. Enjoy this flavorful dish without the worry of gluten. Ingredients: 1 pound chicken cutlets 1/4 teaspoon salt, divided 1/4 teaspoon ground pepper, divided 1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar 1/2 cup finely chopped shallots 1/2 cup dry white wine 1/2 cup heavy cream 2 tablespoons chopped fresh parsley Directions: Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through (165°F internal temperature), about 6 minutes total. Transfer to a plate. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high, add wine, and cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium, stir in cream, chicken juices, and the remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes. Return the chicken to the pan, turning to coat with the sauce. Serve the gluten-free chicken cutlets topped with the sauce and a sprinkle of chopped parsley. Enjoy a delicious, gluten-free dining experience! Low-Calorie Baked Blueberry & Banana-Nut Oatmeal Cups Introduction: Savor the perfect blend of muffins and oatmeal with these delectable Baked Blueberry & Banana-Nut Oatmeal Cups. Packed with the nutty essence of pecans, the natural sweetness of blueberries, and the wholesome goodness of bananas, these moist cups are an ideal grab-and-go snack or breakfast. Plus, they're low in calories, making them a guilt-free treat to enjoy anytime. Ingredients: 3 cups rolled oats 1 ½ cups low-fat milk 2 ripe bananas, mashed (about 3/4 cup) ⅓ cup packed brown sugar 2 large eggs, lightly beaten 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon vanilla extract ½ teaspoon salt 1 cup fresh blueberries ½ cup chopped toasted pecans Directions: Preheat the oven to 375°F. Coat a muffin tin with cooking spray. In a large bowl, combine oats, milk, mashed bananas, brown sugar, beaten eggs, baking powder, cinnamon, vanilla extract, and salt. Gently fold in blueberries and chopped toasted pecans. Divide the mixture evenly among the muffin cups, filling each about 1/3 cup. Bake until a toothpick inserted into the center comes out clean, approximately 25 minutes. Cool in the pan for 10 minutes, then transfer the oatmeal cups onto a wire rack. Serve warm or at room temperature. Reheat in the microwave for about 40 seconds for a quick and convenient breakfast. Low-Calorie Benefits: Rolled Oats: A high-fiber, low-calorie base for sustained energy and satiety. Low-Fat Milk: Provides essential nutrients with fewer calories than whole milk. Bananas: Natural sweetness without excessive calories, offering potassium and vitamins. Blueberries: Low in calories and rich in antioxidants for added flavor and health benefits. Toasted Pecans: Nutty richness with moderate calorie content for a satisfying crunch. Enjoy these guilt-free oatmeal cups as a delightful, low-calorie addition to your breakfast routine! Diabetes-Friendly Salmon Couscous Salad Introduction: Indulge in a diabetes-friendly culinary experience with this nutritious Salmon Couscous Salad. Crafted with health in mind, this salad features wholesome ingredients to keep blood sugar levels steady while satisfying your taste buds. Utilizing precooked or leftover salmon makes this dish convenient and efficient. Ingredients: ¼ cup sliced cremini mushrooms ¼ cup diced eggplant 3 cups baby spinach 2 tablespoons white-wine vinaigrette, divided (see Tip) ¼ cup cooked Israeli couscous, preferably whole-wheat 4 ounces cooked salmon ¼ cup sliced dried apricots 2 tablespoons crumbled goat cheese (1/2 ounce) Directions: Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside. Toss spinach with 1 tablespoon plus 1 teaspoon vinaigrette and place on a 9-inch plate. Toss couscous with the remaining 2 teaspoons vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese. Diabetes-Friendly Features: Lean Protein: Salmon provides high-quality protein without excessive saturated fat, aiding in blood sugar management. Leafy Greens: Spinach is a low-carbohydrate, high-fiber vegetable, promoting digestive health and steady blood glucose levels. Whole-Grain Couscous: The use of whole-wheat Israeli couscous offers complex carbohydrates with added fiber, supporting better glycemic control. Mushrooms and Eggplant: These vegetables add texture, flavor, and essential nutrients without significantly impacting blood sugar levels. Balanced Dressing: The homemade white-wine vinaigrette offers a delightful taste without excess sodium or refined sugars. Tip: Create a quick white-wine vinaigrette by whisking together 2 tablespoons white-wine vinegar, 1/8 teaspoon each of salt and pepper, and slowly incorporating 1/4 cup extra-virgin olive oil until blended. Extra dressing can be refrigerated for up to 5 days. Bring to room temperature before using. Diabetes-Friendly Quinoa Deli Salad Introduction: Enjoy the delightful flavors of a deli salad without compromising your health. This quinoa deli salad is thoughtfully crafted to be diabetes-friendly, incorporating nutrient-rich ingredients and mindful portions to ensure satisfaction without excessive sodium. It's not only a tasty dinner option but also a perfect choice for a delicious and balanced lunch the following day. Ingredients: 3 cups coarsely chopped Bibb, Boston, or butterhead lettuce ¼ cup thinly sliced red bell pepper 2 tablespoons red-wine vinaigrette, divided (see Tip) ¼ cup cooked quinoa ½ cup canned low-sodium chickpeas, rinsed ¼ cup drained canned artichoke hearts, quartered 1 slice low-sodium deli ham, diced (1 oz.) 2 tablespoons shredded low-moisture, part-skim mozzarella cheese (1/2 oz.) Directions: Toss the lettuce and red bell pepper with 1 tablespoon plus 1 teaspoon of vinaigrette. Place the mixture on a 9-inch plate. Toss the cooked quinoa and chickpeas with the remaining 2 teaspoons of vinaigrette. Place this mixture on top of the lettuce and pepper. Top the salad with artichokes, diced ham, and shredded mozzarella. Diabetes-Friendly Features: Limited Sodium: The recipe is mindful of sodium intake, crucial for individuals managing diabetes and promoting heart health. Quinoa and Chickpeas: High-fiber quinoa and protein-packed chickpeas contribute to a slower rise in blood sugar levels. Vegetable Variety: Bell peppers and lettuce provide essential vitamins and minerals with minimal impact on blood glucose. Lean Protein: Low-sodium deli ham adds protein without excessive saturated fat. Modest Cheese Portion: Shredded low-moisture, part-skim mozzarella enhances flavor without contributing excessive calories or sodium. Tip: Create a quick homemade red-wine vinaigrette by whisking together 2 tablespoons red-wine vinegar, 1/8 teaspoon each of salt and pepper, and slowly incorporating 1/4 cup extra-virgin olive oil until blended. Extra dressing can be refrigerated for up to 5 days. Nutrient-Rich Tomato Soup with Beans & Greens Introduction: Transform ordinary canned tomato soup into a hearty and wholesome meal in just 10 minutes! Garlicky kale and creamy white beans add depth and nutritional value to this quick and satisfying lunch or dinner option. This recipe is designed to be diabetes-friendly, emphasizing low-sodium choices and incorporating nutrient-rich ingredients. Ingredients: 2 (14 ounce) cans low-sodium hearty-style tomato soup 1 tablespoon olive oil 3 cups chopped kale 1 teaspoon minced garlic ⅛ teaspoon crushed red pepper (Optional) 1 (14 ounce) can no-salt-added cannellini beans, rinsed ¼ cup grated Parmesan cheese Directions: Heat the tomato soup in a medium saucepan according to package directions; simmer over low heat while preparing the kale. In a large skillet over medium heat, heat olive oil. Add kale and cook, stirring, until wilted, approximately 1 to 2 minutes. Stir in minced garlic and crushed red pepper (if using), cooking for an additional 30 seconds. Combine the sautéed greens and beans into the soup, simmering until the beans are heated through, around 2 to 3 minutes. Divide the soup evenly among 4 bowls. Serve each portion topped with a sprinkle of Parmesan. Diabetes-Friendly Features: Low-Sodium Soup: Choose a low- or reduced-sodium tomato soup with no more than 450 mg sodium per serving, supporting heart health. Leafy Greens: Kale adds essential vitamins and fiber without significantly affecting blood sugar levels. Beans for Sustained Energy: Cannellini beans provide a protein and fiber boost, promoting stable blood sugar. Healthy Fats: Olive oil contributes healthy monounsaturated fats, beneficial for cardiovascular health. Moderate Parmesan Topping: A modest amount of Parmesan adds flavor without excess salt, complementing the dish. Quick and Delicious 10-Minute Tuna Melt Introduction: This variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo's place in the salad—along with crunchy celery, roasted red bell peppers, and scallions—for a satisfying lunch with less saturated fat. Ingredients: 1 5-ounce can no-salt-added water-packed tuna, drained 1 small celery stalk, chopped 2 tablespoons chopped jarred roasted red pepper 1 scallion, minced 3 tablespoons low-fat plain Greek yogurt 1 teaspoon Dijon mustard ¼ teaspoon ground pepper 4 teaspoons mayonnaise or softened butter 4 slices whole-grain bread 2 slices sharp Cheddar cheese Directions: Stir tuna, celery, roasted red pepper, scallion, yogurt, mustard, and pepper together in a medium bowl until well blended. Spread 1 teaspoon mayonnaise (or butter) on one side of each slice of bread. Flip 2 of the slices and top each with half of the tuna mixture, 1 slice cheese, and another slice of bread, mayonnaise-side up. Heat a large skillet over medium heat. Place the sandwiches in the pan and cook, turning once, until the cheese is melted and the bread is golden, 3 to 5 minutes per side. Serve immediately. Diabetes-Friendly Features: Low Saturated Fat: Substitute low-fat Greek yogurt for mayonnaise to reduce saturated fat intake. Whole-Grain Bread: Opt for whole-grain bread for stable carbohydrates, aiding in blood sugar management. Vegetables and Protein: With celery, roasted red pepper, and tuna, it provides a balanced mix of vegetables and protein, helping control blood sugar. Portion Control: The recipe emphasizes moderate ingredient quantities, aligning with diabetes dietary principles. Linguine with Creamy White Clam Sauce Overview: Indulge in the delightful flavors of Linguine with Creamy White Clam Sauce, featuring ripe tomatoes, fresh basil, and tender clams. This quick and healthy pasta dish not only satisfies your taste buds but is also diabetes-friendly, offering a balance of wholesome ingredients. Ingredients: 8 ounces whole-wheat linguine 1 16-ounce container chopped clams (thawed if frozen) or two 10-ounce cans whole baby clams 3 tablespoons extra-virgin olive oil 3 cloves garlic, chopped ¼ teaspoon crushed red pepper 1 tablespoon lemon juice ¼ teaspoon salt 1 large tomato, chopped ¼ cup chopped fresh basil, plus more for garnish 2 tablespoons heavy cream or half-and-half Directions: Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice, and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat. Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired. Diabetes-Friendly Features: Whole-Wheat Linguine: Incorporating whole grains provides complex carbohydrates, promoting steady blood sugar levels. Fresh Ingredients: Ripe tomatoes and basil contribute natural flavors without added sugars, enhancing the nutritional profile. Lean Protein: Clams offer protein without excessive fat, supporting a balanced meal for those managing diabetes. Moderate Portions: The recipe emphasizes portion control, a crucial aspect of diabetes management. Low-Sodium Option: Choosing fresh or frozen clams lowers sodium content compared to canned, aligning with dietary considerations for diabetes. Salmon-Stuffed Avocados Overview: Embrace a heart-healthy and diabetes-friendly meal with these Salmon-Stuffed Avocados. Featuring canned salmon, rich in omega-3 fatty acids, and avocados for a dose of wholesome fats, this no-cook dish is not only nutritious but also a convenient addition to your diabetes-friendly recipes. Ingredients: ½ cup nonfat plain Greek yogurt ½ cup diced celery 2 tablespoons chopped fresh parsley 1 tablespoon lime juice 2 teaspoons mayonnaise 1 teaspoon Dijon mustard ⅛ teaspoon salt ⅛ teaspoon ground pepper 2 (5-ounce) cans salmon, drained, flaked, skin and bones removed 2 avocados Chopped chives for garnish Directions: In a medium bowl, combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper. Mix well. Add the drained and flaked salmon to the bowl and mix thoroughly. Halve the avocados lengthwise, remove pits, and scoop about 1 tablespoon of flesh from each avocado half into a small bowl. Mash the scooped-out avocado flesh with a fork and stir it into the salmon mixture. Fill each avocado half with about 1/4 cup of the salmon mixture, mounding it on top of the avocado halves. Garnish with chopped chives if desired. Suitable for Diabetics: This recipe is a diabetes-friendly choice as it incorporates nutrient-dense ingredients. Avocados offer healthy fats and fiber, while Greek yogurt provides protein without added sugars. The omega-3 fatty acids in salmon contribute to heart health, making it a balanced and delicious option for individuals managing diabetes. Quick Lemon Chicken Pasta Overview: Indulge in the fresh and flavorful delight of this Quick Lemon Chicken Pasta, a rapid and nutritious dinner option. Utilizing rotisserie chicken, spiralized zucchini, and the brightness of lemon, this dish is a delectable full meal ready in just 10 minutes! Ingredients: 2 teaspoons extra-virgin olive oil 1 cup spiralized zucchini (see Tip) 1 cup baby spinach ½ cup shredded skinless rotisserie chicken breast ⅛ teaspoon salt ⅛ teaspoon ground pepper ½ cup cooked whole-wheat spaghetti 2 tablespoons grated Parmesan cheese 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon toasted panko breadcrumbs (see Tip) Directions: Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve. Tips: Make your own zucchini noodles with a spiralizer; you'll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department. To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you'll use to prepare the rest of the recipe. Suitable for Diabetics: This recipe is light, low in calories, and an excellent choice for individuals with diabetes. Combining spiralized zucchini and whole-wheat spaghetti provides fiber and complex carbohydrates. The addition of lemon juice enhances the flavor without compromising blood sugar levels. Diabetes-Friendly One-Pan Chicken & Cabbage with Rice Overview: Indulge in the delightful flavors of this One-Pan Chicken & Cabbage with Rice—a tasteful and diabetes-friendly dish. Crafted with a balance of wholesome ingredients, this recipe ensures a delicious and nourishing experience for individuals managing diabetes. Ingredients: 2 1/4 cups reduced-sodium chicken broth 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 teaspoon chopped fresh oregano, plus more for garnish 2 tablespoons extra-virgin olive oil, divided 3/4 teaspoon salt, divided 1/2 teaspoon ground pepper, divided 4 (6-ounce) bone-in, skin-on chicken thighs 1 small head green cabbage (about 16 ounces), cut into 6 (1 1/2- to 2-inch-thick) wedges 1 cup brown basmati rice 1/4 cup crumbled feta cheese Lemon wedges for serving (optional) Directions: Preheat oven to 350°F. Whisk broth, lemon juice, mustard, oregano, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl until combined. Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-sides down; cook until the skins are golden brown and crispy, about 6 minutes. Transfer the chicken to a plate. Add cabbage wedges to the pan; cook until slightly charred and beginning to become tender, 2 to 3 minutes per side. Transfer to a separate plate. Reduce heat to medium; cook rice, stirring constantly, until toasted and fragrant, about 1 minute. Stir in the broth mixture until evenly combined. Nestle the cabbage wedges and the chicken, skin-sides up, in a single layer in the rice mixture. Bring to a boil over medium-high heat. Remove from heat and cover with a tight-fitting lid. Transfer to the oven and bake until the liquid is absorbed, the rice is tender, and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, about 45 minutes. Remove the lid; bake until the chicken skins crisp up slightly, about 6 minutes. Top evenly with feta. Garnish with oregano and serve with lemon wedges, if desired. Diabetes-Friendly Benefits: This diabetes-friendly recipe incorporates brown basmati rice, a low-glycemic index option that helps regulate blood sugar levels. The chicken provides lean protein, and the cabbage contributes fiber and essential nutrients. The recipe is thoughtfully designed to maintain a balance between flavors and nutritional requirements, making it a wholesome and diabetes-conscious choice for a satisfying meal. Diabetes-Friendly Chicken Noodle Soup with Spinach & Parmesan Overview: Delight in the comforting flavors of Chicken Noodle Soup with Spinach & Parmesan, a diabetes-friendly recipe that balances taste and nutritional benefits. This soup is thoughtfully crafted to cater to the dietary needs of individuals managing diabetes, ensuring a delicious and wholesome meal. Ingredients: 2 tablespoons extra virgin olive oil 2 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper 1/3 cup dry white wine 6 cups low-sodium chicken broth 1/4 teaspoon salt 1/4 teaspoon ground pepper 1/2 cup whole-wheat small elbow pasta 2 cups shredded cooked chicken breast 1 (5-ounce) package baby spinach 1/2 teaspoon lemon zest 2 tablespoons lemon juice 1/3 cup finely grated Parmesan cheese Directions: Cook oil, garlic, and crushed red pepper in a medium saucepan over medium-high heat, stirring constantly until fragrant and sizzling, about 2 minutes. Stir in wine; cook, stirring once, until reduced by half, about 2 minutes. Stir in broth, salt, and pepper. Cover and bring to a boil over high heat. Add pasta; cook, stirring occasionally, until al dente, about 6 minutes. Remove from heat. Add chicken and spinach; stir until the spinach is wilted, about 1 minute. Stir in lemon zest and lemon juice. Divide the soup among 4 shallow bowls; sprinkle with Parmesan. Diabetes-Friendly Benefits: This Chicken Noodle Soup is tailored for individuals managing diabetes. The whole-wheat pasta provides complex carbohydrates, promoting stable blood sugar levels. The addition of lean shredded chicken ensures a protein boost without excess saturated fats. Spinach, rich in fiber and essential nutrients, contributes to a balanced meal. The soup's flavor is elevated with a touch of white wine, garlic, and Parmesan, making it a satisfying and diabetes-conscious choice for a nourishing meal. Diabetes-Friendly Veggie Fajitas: High in Fiber, Bursting with Flavor Overview: Indulge in the rich and vibrant flavors of these Diabetes-Friendly Veggie Fajitas, designed to be a nutritious and fiber-packed delight. Packed with sweet bell peppers, red onions, and wholesome black beans, these fajitas not only satisfy your taste buds but also cater to the dietary needs of individuals managing diabetes. Ingredients: 2 tablespoons extra-virgin olive oil 4 small multicolored bell peppers, thinly sliced 1 large red onion, thinly sliced 1 (15-ounce) can no-salt-added black beans, rinsed 2 tablespoons water 1 tablespoon ground cumin 1 tablespoon chili powder 2 teaspoons smoked paprika 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/4 cup chopped fresh cilantro, plus cilantro leaves for garnish 1/4 cup lime juice 12 (6-inch) corn tortillas, warmed 1/3 cup crumbled cotija cheese 2 small avocados, thinly sliced Directions: Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until tender and slightly charred, about 12 minutes. Stir in black beans, water, cumin, chili powder, paprika, salt, and pepper; cook, stirring often, until the beans are heated through, and the spices coat the vegetables, about 4 minutes. Remove from heat; stir in cilantro and lime juice. Divide the flavorful mixture among tortillas; top with cotija and avocado. Garnish with cilantro leaves, if desired. Diabetes-Friendly Benefits: These Veggie Fajitas are a diabetes-friendly delight, offering a total of 16 grams of fiber per serving. The high-fiber content aids in blood sugar management by slowing down the digestion and absorption of carbohydrates. The colorful array of vegetables provides essential nutrients without compromising on flavor. Opting for whole-grain corn tortillas further contributes to better blood sugar control. This delicious and fiber-rich recipe is a smart choice for individuals with diabetes, offering a delightful way to savor the flavors while supporting overall health.