When the temperature begins to rise and we start spending more time outdoors, we know that picnic, potluck, and cookout/barbecue season is just around the corner. It’s also a great time to try some new diabetes-friendly recipes.
People living with type 1 diabetes (T1D) spend a lot of time thinking about food—managing carb counts, keeping snacks on hand—but this doesn’t mean our community can’t enjoy the spreads at summer gatherings.
We asked you for your favorite summer picnic, potluck, and barbecue diabetes-friendly recipes and you delivered!
Below, see the crowd-pleasing, diabetes-friendly recipes including appetizers, dips, salads, and sweet treats we collected. Bon appétit!
NO COOKING NEEDED
Perfect for when it’s too hot to cook
100% Plant-Based Mediterranean Lentil Salad
Ingredients for the Salad:
- 1 cup dry green lentils
- 1 English cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, diced
- ½ cup fresh mint, chopped
- 1 can hearts of palm, chopped
Ingredients for the Dressing:
- 1/3 cup olive oil
- 2 limes, juiced
- 2 cloves garlic, mashed
- 1 tablespoon Dijon mustard
- 1½ teaspoons sea salt
- 1 teaspoon ground black pepper
Directions:
Start by preparing your lentils; rinse and drain your lentils thoroughly, then add them to a saucepan with three cups of water and a generous pinch of sea salt. Bring the lentils to a boil, then once they’re boiling, cover the pan, reduce the heat to “low”, and let your lentils simmer for about 25 minutes. While your lentils are simmering, prepare the rest of your salad. Wash and chop your cucumber, tomatoes, red onion, hearts of palm, and mint, and set them aside. Then, in a separate bowl, add all of your dressing ingredients together and whisk them to combine. Taste and adjust salt and pepper levels as needed / desired.
Once your lentils are finished, strain the water from them and rinse them with cold water to cool. Then, add your cooled lentils to a large bowl along with the rest of your vegetables. Finally, pour your dressing on top and toss to fully combine. Once your salad is done, serve it right away, or store any leftovers in an airtight container, in the fridge, for up to one week. Enjoy!
Provided by Jill Waller
Creamy Knorr® Spinach Dip
Ingredients:
- 1 envelope Knorr Vegetable Soup and Dip Mix
- 8 oz. mayonnaise
- 16 oz. sour cream
- 10 oz. frozen spinach, thawed and squeezed dry
- 2 scallions, chopped
Directions:
Combine/mix all ingredients together in large bowl. Refrigerate several hours or overnight. Serve with vegetables (baby carrots, broccoli florets, grape tomatoes, etc.)
Provided by Marie Raiguel; recipe created by Knorr®
Aunt Shannon’s Zesty, Irresistible Black Bean and Corn Salsa
Ingredients:
- 2 cans of golden corn, drained
- 2 cans of black beans, rinsed and drained
- 2 cans of diced tomatoes with green chilies, undrained
- 1 medium red onion, diced
- 1 large bunch fresh cilantro, rinsed and chopped
- Zest and juice of 2-3 limes
- Salt and pepper to taste
- 2-3 tbsp cumin powder (or more to taste)
Directions:
Combine/mix all ingredients together in a large bowl and refrigerate until cold. Pair with your favorite nacho chips and enjoy.
Provided by Maura Johnson
Savory Summer Side Salad
Ingredients:
- 1 red onion, chopped
- 1 pint cherry tomatoes, sliced in halves
- 1 avocado, pitted and cut into 1/4 inch pieces
- 1 can of black beans, drained and rinsed
- 1 can of fresh cut, whole kernel corn, drained
- Oil and balsamic vinegar to taste
- Ground black pepper to taste
- 1 pinch of salt
Directions:
Combine/mix all ingredients in a bowl. Serves six as a side dish. Double all ingredients to serve 12. Keeps well refrigerated for a day, travels well. Enjoy!
Provided by Francesca Lito
COOKING NEEDED
For when you don’t mind cooking a bit
Easy Bacon-Wrapped Asparagus Bunches
Ingredients:
- 1lb asparagus
- 1lb thick cut bacon
- Your seasoning of choice
Directions:
Wrap one slice of bacon around three Asparagus stalks. Season with your choice of seasoning. Cook on grill until asparagus is tender or cook in oven on a pan at 350 degrees for about 20 minutes.
Provided by Peyton Cameron
Classic Peach Crisp
Ingredients:
- 1 package of frozen peach slices (bag says 3 cups) Don’t thaw.
- ½ cup butter
- ½ cup brown sugar
- 1 cup flour
Directions:
Lightly butter, 9″ x 9″ glass pan, and then put frozen peaches in pan. Mix softened butter, brown sugar, and flour until crumbly. Sprinkle topping on peaches. Bake at 400 degrees for about 40 minutes. Let cool about 5 minutes. Serve with fresh whipped cream. Enjoy!
Provided by Jeannie Pierce
Chocolatey, Peanut Buttery Protein Bites
Ingredients:
- 2 cups creamy almond butter
- 1½ cups organic honey or agave
- 2½ cups Chocolate flavor Arbonne protein powder*
- 1½ cups brown Rice Krispies (found in organic section of grocery or health food store)
- 1½ cups gluten free oats
Directions:
Melt almond butter and organic honey/agave in microwave for 40 seconds and then stir.
Add in Arbonne protein powder, brown Rice Krispies, and oats. Mix up with hands. Roll into small balls. Place balls on wax-paper or parchment paper-lined tray and place in fridge for at least an hour. After balls have chilled, remove from tray and place in big bowl. Refrigerate. Enjoy.
*Arbonne Pea Protein Shake mix Simply1 line has 20g of vegan protein, less than 1g of sugar, and 3g of carbs per serving.
Provided by Bek Hoskins
Explore the diabetes-friendly recipes we’ve shared in the past:
Summertime Diabetes-Friendly Recipes for Family and Friends
Kid Approved T1D Friendly Recipes
The Type 1 Diabetes Digital Recipe Box
Explore additional diabetes-friendly recipes at the ADA and Diabetes Food Hub website.
