2/3 cup pitted dates
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 Tbsp ginger root, minced or substitute 1 tsp ground ginger
1-1/2 Tbsp olive oil
2 Tbsp flour
2 (14 oz) cans low sodium chicken broth
2-1/2 cups sliced carrots
1 tsp ground cumin
1/2 tsp curry powder
1 pinch cayenne pepper
1 pinch black pepper
1 Tbsp lemon juice

Chop dates and set aside. In a heavy saucepan, sauté onions, celery, garlic, and ginger in oil over medium heat for 3–4 minutes or until translucent. Remove from heat and stir in flour. Return to heat and cook for 1–2 minutes, then whisk in chicken broth. Stir in carrots, cumin, curry powder, cayenne, and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir in dates and simmer another 5–10 minutes, or until carrots are soft. Remove from heat and puree in a blender or food processor until smooth. Pour back into pan. Stir in lemon juice and return to cook top until thoroughly heated. Spoon into bowls and garnish with a spoonful of yogurt.

Fruit: 1
Vegetables: 2
Meat: 0
Milk: 0
Fat: 1
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

3/4 cup water
1/2 tsp curry powder
2/3 cup couscous
1 cup cubed cooked chicken breast (about 1/2 lb boneless, skinless)
1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz) garbanzo beans, drained
1/2 cup chopped red cabbage
1/4 cup thinly sliced celery
1/4 cup plus 2 Tbsp fresh orange juice
1 tsp grated orange rind
2 tsp olive oil
1/4 tsp pepper

In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken, garbanzos, cabbage, onions, and celery. Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well. Serve immediately or chill.

Fruit: 0
Vegetables: 0
Meat: 2
Milk: 0
Fat: 1
Carbs: 2
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1 tsp olive oil
1 large onion, finely chopped
1 Tbsp fresh thyme
1 Tbsp fresh basil
1 Tbsp curry powder
2 Tbsp water
4 cups total assorted sprouts: adzuki, Mung bean, lentil, pea, lima bean, and garbanzo bean, plus a tiny bit of radish sprouts for zip

Heat oil in a deep pot and sauté onion with seasonings. Add 2 Tbsp of water and stir in sprouts. Turn heat up to high and cook for 5 minutes. Serve along side grilled chicken and rice or add to your favorite sandwich.

Fruit: 0
Vegetables: 3
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp chopped fresh ginger root
2 tsp curry powder or to taste
1/2 tsp crushed, dried chilies
1/4 tsp allspice
1/4 tsp cinnamon
3 leeks, trimmed and chopped
3 potatoes, peeled and cut in 1″ chunks
1 cup low sodium tomato sauce
2 cup low sodium chicken broth
3 cup butternut squash, peeled and cubed
2 red peppers, diced
4 chicken breasts, boned

Heat oil in large saucepan or Dutch oven. Add garlic, ginger, spices and leeks. Cook a few minutes until tender. Add potatoes, tomato sauce and chicken broth. Cook 10 minutes. Add squash and peppers; cook 15 minutes or until vegetables are tender. Lightly brush chicken breasts with oil. Grill approximately 10 minutes on each side, or until juices run clear. Cut each chicken breast into 3 or 4 large pieces and add to sauce. Reheat just before serving. Sprinkle with cilantro.

Fruit: 0
Vegetables: 3
Meat: 2
Milk: 0
Fat: 1
Carbs: 1
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1 Tbsp vegetable oil
3 cups celery cut into 1/2″ pieces
1 cup sweet red bell pepper, cut into 1/2″ pieces
3/4 cup onion, cut into 1/2″ pieces
2 tsp curry powder
1-1/2 cup peeled and cored ripe pears cut into 1-1/2″ pieces
3/4 cup apple juice
1/2 tsp salt
2 cups steamed brown rice (3/4 cup uncooked)

In a large skillet heat oil until hot. Add celery, red pepper and onion; cook and stir until barely crisp-tender, about 5 minutes. Add curry powder; cook 1 minute. Add apple juice, pears and salt; simmer, covered, until vegetables and pears are tender, 2 to 3 minutes. Stir in steamed rice.

Fruit: 0
Vegetables: 1
Meat: 0
Milk: 0
Fat: 1
Carbs: 1
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.