Diabetic Recipes

Spring Vegetable Medley

(makes 6 servings)

10	ounces (300 g) thin asparagus spears, tough ends snapped off

1	tablespoon reduced-fat margarine

1	small leek, white part only, well rinsed, and thinly sliced

10	ounces (300 g) tiny fresh green beans, stems removed

6	ounces (120 g) sugar snap peas, stems ends trimmed

1/2	teaspoon (2.5 ml) salt (optional)

Fill a large nonstick skillet with 1 inch (2.5 cm) water. Add asparagus spears and cook over medium heat until tender, 3 to 4 minutes. Drain and arrange asparagus spears on a large serving plate.
Melt margarine in small skillet and add leek. Sauté until soft, about 4 minutes. Add green beans and sugar snap peas. Add salt, if using, cover, and cook until vegetables are crisp tender, about 4 minutes. Spoon over the asparagus and serve.

Per serving:	56 calories (20% calories from fat), 3 g protein, 1 g total fat (0.3 g saturated fat), 4 g dietary fiber, 0 cholesterol, 28 mg sodium
Diabetic exchanges:	1/2 carbohydrate (2 vegetable)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.