Healthy Thursday: Healthy on a Budget

I love eggplant, either grilled or cut into strips and cooked with olive oil to form a mock spaghetti:

Brick ONeil

veggie vendor

Eating healthy on a budget, while having health issues-ie: diabetes, heart disease, organ transplant, etc, can be difficult but attainable.  A few hints and tips I’ve followed throughout my “Simple Healthy Fresh” cookbook series are, in fact, simple.

Increase low-carb and low-starch vegetables. Increase your intake of ‘free foods for diabetics’:

Eggplant is one. Now, don’t wrinkle that nose, eggplant is what I call a neutral vegetable, meaning it can take on any flavor and be in any dish you can think of.

Soups and salads are your friend. These can be made out of anything-especially those ‘free foods’ I mentioned earlier (including eggplant) like celery, onion, all cabbages, greens, cucumber, mushroom, radish, zucchini. With small additions of other items you can have ratatouille, gazpacho, spring/fall/winter/summer soups.

Salads for lunch, snack or dinner: Be creative with salads and ingredients. Make a slaw out of green and red cabbage-grate or use…

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