2612568276918. Vegetarian Sample

Advantages of Being Vegetarian Sample Two-Day

Advantages of Being Vegetarian Sample Two-Day

Advantages of Being Vegetarian Sample Two-Day though the task of planning out a diabetic vegetarian menu might seem a bit daunting, with a little creativity forethought, it can be remarkably simple. “Consider the following two-day menu for some ideas and inspiration:” (“Sample Two-Day Diabetic Vegetarian Menu – WELLNISITY”)

Day One:

Breakfast: 1/2 cup melon slices “2 slices French toast (made with soy milk and cooked in vegetable oil with” (“Blogger – BREMA”)


1/4 cup chopped peaches or apricots


Four ounces enriched soymilk


Morning Snack: 1/2 cup fresh grapes 6 assorted low-fat crackers


Sparkling water


Lunch: 1 cup of mushroom barley soup with 2 ounces smoked seitan (A chewy, protein-rich food made from wheat gluten and used as a meat substitute)


1/2 cup green and wax bean salad with


2 teaspoons sesame seeds and


2 Tablespoons reduced-fat salad dressing


  8 ounces enriched soymilk


Afternoon Snack: 1/2 cup sugar-free chocolate pudding

“(You may create this at home with a sugar-free mix” (“Vegan Menu for People with Diabetes | Vegetarian Journal …”)


like Sorbet or Estee and any nondairy milk.)


Dinner: 1 cup chili with lentils with 1/4 cup prepared Textured Vegetable Protein (TVP)


over 1/3 cup of white rice


1/2 cup steamed or roasted carrots.


1/2 cup fresh pineapple slices.


Evening Snack: 1/2 cup of pretzels 8 ounces enriched soymilk


Day Two

Breakfast: 1/3 cup cranberry juice or sugar free cranberry juice cocktail


3/4 cup cooked oatmeal with

1/2 banana and



1 teaspoon vegan margarine


8 ounces enriched soymilk


Morning Snack: 3 cups low fat popped popcorn with 2 teaspoons nutritional yeast


1/2 cup of orange juice


Lunch: 6″ pita stuffed with 2 ounces meat substitute (equivalent to 2 ADA meat exchanges),



radishes, and cucumbers


1 cup shredded cabbage with


1-1/2 Tablespoons vegan mayonnaise


8 ounces enriched soymilk


Afternoon Snack: Fruit smoothie made with 8 ounces soymilk,


2 ounces of silken tofu, and


1/2 cup frozen or fresh berries, blended


Three sugar-free ginger snaps


Dinner: Baked eggplant (1/2 cup) with 1/4 cup tomato sauce


1/2 cup black beans with 1/3 cup brown rice



one medium baked apple


Evening Snack: 2 Tablespoons peanut butter on six crackers



Best Wishes, Coyalita

Behavioral Health Rehabilitative Specialist

See Tomorrow: “Sample Daily Menu for Pregnant Vegetarians”

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