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Seasonal Sides that are Easier on Your Glucose

Mmm… can you smell it? It’s the scent of delicious food wafting through the air. No matter what you celebrate, food is likely a part of the celebration.

Below are new recipes for some common side dishes and dessert that are lower in carbs and just as delicious.

 

 

Low-Carb Cauliflower ‘Stuffing’

Ingredients:

  • 4 tbsp of butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 small head of cauliflower, chopped — or 4 cups of riced cauliflower
  • 1 cup or 8 oz package of baby bella mushrooms, chopped
  • Salt and pepper to taste
  • 1/4 cup fresh chopped parsely
  • 2 tbsp fresh chopped rosemary
  • 1 tbsp fresh chopped sage
  • 1/2 cup chicken or vegetable broth

 

(SERVING SIZE: 3/4 CUP)

Directions:

  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery. Sauté until soft, ~7-8 minutes.
  2. Add cauliflower and mushrooms. Season with salt and pepper. Cook until tender, about another 8-10 minutes.
  3. Add parsley, rosemary, and sage. Stir until combines. Pour broth and cook until liquid is absorbed, about another 10 minutes.
  4. Serve and enjoy!

 

 

 

 

Nutrition per serving:
Calories: 90
Total Fat: 6 grams
Saturated Fat: 2 grams
Total Carbs: 3 grams
Protein: 6 grams

 

Spiced Sweet Potato Casserole

Ingredients:

  • 1/8 tsp ground nutmeg
  • 3/4 tsp ground cinnamon
  • 1 tbsp Truvia or Splenda
  • 3 tbsp Olive oil
  • Nonstick cooking spray
  • 1/4 tsp ground cloves
  • 2 carrots (peeled and sliced)
  • 1 sweet potato (peeled and cut into 1-inch cubes)
  • 1/3 cup pecans (chopped)

 

(SERVING SIZE: 1/2 CUP)

Directions:

  1. Preheat oven to 350 degrees. Coat a 1 1/2- to 2-quart casserole dish with nonstick cooking spray; set aside. Add water to a large saucepot until its 2/3 full. Add the sweet potato to the pot and bring to boiling over medium heat.
  2. Cook the sweet potato for 20 minutes. Add the carrots to the pot and continue to cook for 15 to 20 minutes, until vegetables are tender. Drain, reserving 1/4 cup of the cooking water, and add the vegetables to a bowl.
  3. Mash the sweet potato and carrots and the 1/4 cup reserved cooking water with a potato masher. Add 2 tbsp of olive oil, Truvia or Splenda, cinnamon, cloves, and nutmeg, and mix well. Add the mixture to the prepared casserole dish. Top the pecans and the remaining melted buttery spread.
  4. Bake the casserole, covered, for 15 minutes. Uncover and bake 10 more minutes, until the top is lightly browned.

 

 

 

Nutrition per serving:
Calories: 100
Total Fat: 6.5 grams
Total Carbs: 8.5 grams
Protein: 1 gram

Pumpkin Cheesecake Bars

Ingredients:

  • Cooking spray
  • 1 (8 ounce) package of cream cheese, softened
  • 1 (15 ounce) can of pumpkin puree
  • 5 eggs
  • 1 cup Truvia or Splenda
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

 

(16 servings)

Directions:

  1. Preheat the oven to 350 degrees. Spray an 8-inch glass baking dish with cooking spray.
  2. Place cream cheese in the bowl of a stand mixer fitted with paddle attachment; beat on high until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
  3. Bake in the preheated oven until the center is set, about 40 minutes. Cool to room temperature before serving or serve cold.

 

 

Nutrition per serving:
Calories: 83 cal
Total Fat: 6.5 grams
Total Carbs: 3.3 grams
Protein: 3.3 grams

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