When I stopped to look at this banner, I thought, “Oh, what pretty and vibrant colors!” The more vibrant the color of the fruit or vegetable, the more healthy it is for us! Why are fruits and vegetables so important?
Whether it is fruits or vegetables, fresh is always best. Make sure you wash everything thoroughly before you eat it! Some fruits & veggies need to be organic – the ones with a thin skin. Those with a thicker skin that will protect the inside don’t need to necessarily be organic. I try to buy organic apples, for instance – because I rarely peel an apple – in fact, I never peel an apple. I always eat the skin, so I want to know it’s safe. It costs a little more, but I think it’s worth it – at least I hope it is.
Even though fruit should be eaten with extreme caution if you’re diabetic because of natural sugar, there are a few that get the green light because they are lower in carbohydrates. I’ll probably never get to eat grapes or fresh cherries again, but as I said a few days ago, my apricots are considered low in carbohydrates. I’m still dancing on a cloud over that news… lol. Here’s a handy list of fruits and the carbohydrate count and calories.
Vegetables are less tricky and we can afford to use them with wild abandon! Again, if I’m buying an avocado, for instance, it doesn’t have to be organic because the skins on them are so thick and act as a natural protection for the inside of the avocado. Thin skinned veggies like carrots, I try to buy organic.
I’m the first to admit I would refuse to eat a salad with no dressing on it, but if I can add about 2 Tablespoons of my lemon-poppy dressing, I will eat it with no problem! If there is just a little bit of not so good mixed with the best and most nutritious foods, that makes it palatable. Here’s a list of vegetables – just click on the one you want to use and it will tell you how many carbohydrates it has.
I like to put fresh baby spinach in a bowl and top it with sliced radishes, strawberries or pears, feta cheese and a few pecans. Then I top it with my Lemon poppy-seed Salad Dressing. Here’s the recipe:
LEMON POPPY-SEED SALAD DRESSING
makes 4 servings
1 WW point per serving
2 Tbs. Honey Tree sugar-free honey *
2 Tbs. Splenda
3 Tbs. apple cider vinegar
2 Tbs. olive oil
1/2 c. plain no-fat Greek yogurt
1/4 c. low-fat mayonnaise
1 1/2 Tbs. poppy seeds
1 Tbs. lemon juice (I like fresh squeezed, but the bottled stuff is okay too)
1 Tbs. low-fat milk
Whisk all ingredients together. Chill in fridge for at least 1 hour before serving.
*Our local Walmart recently stopped carrying Honey Tree sugar-free honey – sigh. When we go out-of-town, we stop at the Walmart stores along the way and stock up – or… the Honey Tree company sells their products on Amazon. We love the internet!
I know it’s a bit pricy – but it keeps my D happy… and if D is happy – everyone’s happy! 🙂