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The shame and stigma of type 2 diabetes

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All Diabetes Awareness Month long, I’ve agonized over what I wanted to say, or what I wanted to spread awareness about.

I’m constantly talking about diabetes, but this month, more than others, I’ve just shared more.

I’ve talked about riding the highs and lows, all over twitter, I attended DiabetesMine University innovation summit and shared some words of encouragement through Instagram.

I hate having diabetes. I’ve embraced it, but over the three years since my diagnosis, I can confidently say it sucks.

Diabetes sucks

Every type of diabetes sucks — type 1, type 2, LADA, gestational, pre. All of them.

But I can’t help but think that type 2s live with a constant state of shame and stigma.

And if we’re being real, all people with diabetes have some stigma hanging over them.

It’s usually explained pretty quickly.

“Until you’ve been on the side of stigma, it’s really hard to understand why those words cut so deeply.”

And we’ve all seen it. Maybe you’ve seen someone say:

I don’t have that type of diabetes,” or

“My diabetes wasn’t my fault,” or

“Type 2 should be called something else, because it just confuses everyone.”

Oftentimes when someone tries to explain that they don’t have type 2, they throw type 2s under the bus…and run us over with it.

It’s made to feel like type 2 diabetes is this horrible thing to be associated with.

But until you’ve been on the side of stigma, it’s difficult to understand why those words cut so deeply.

It makes me feel like garbage

It didn’t take me long to come to terms with my diagnosis.

I had the instinct to embrace it because I knew that the more I pushed it aside and pretended it didn’t exist, the longer I would jeopardize my health.

I was 26 years old, when I was diagnosed, so I found a way to make it all fit together.

And even though I don’t hide my diagnosis from anyone, and even though I lead with it, there are some days where I feel like a garbage human being.

There are days when I read comments about diabetes online, and I clench my teeth.

There are some days where I’m tired of the emotional labor that comes with defending my diagnosis, or asking people to just think about the words they use when defending theirs.

No one should live in shame about their diabetes. It doesn’t matter how you got it.

It doesn’t matter the type. It doesn’t matter what you look like or how you live. What matters is managing it as best you can. End of story.

Being type 2 doesn’t mean I’m lazy. It doesn’t mean I eat too much, it doesn’t mean I’m not trying. It’s an unfair generalization that won’t go away for people with type 2.

There are more factors than you think

“I can’t think of many other diseases where the patient is blamed for their illness.”

People often talk about how much you eat, and how much you weigh as factors for diabetes, and it’s the constant focus.

Genetics is often left out of the conversation.

So are socioeconomic factors like access to healthcare, transportation, funds for co-pays, affordable insulin, living in food deserts, how much time you can take off of work to go to the doctor, and more.

Even in the health care system, type 2s aren’t always afforded the same compassion.

Doctors can be judgemental and dismissive, or so busy that they can’t spend as much time as you need with them to answer questions.

It took a year after starting insulin before my doctor sent me to a dietitian who could explain what a carb was, or what a basal rate was, or what a bolus was.

I also never learned how to take insulin at a doctor’s office. To be fair, I didn’t ask because of the shock of it all t, but you’d think before I left that office, someone would have explained it to me.

It was 3 years before I ever got access to diabetes tech like a Constant Glucose monitor.

A few years ago, CGMs weren’t even considered for people with type 2 . The technology wasn’t a part of the standard of care.

It’s not just our own community perpetuating bad stereotypes

Even advertising perpetuates unfair myths. Sure, it’s a risk, but not everyone with diabetes loses their limbs. Also, it’s weird that he’s smiling. It’s also strange that they made this all about sugar.

Oh, and don’t worry, there are plenty of ads like it.

diabetes advertising.
What is this, even? Credit: Diabetes Association of Sri Lanka

Blame, shame and stigma are still placed on the person with diabetes.

I can’t think of many other diseases where the patient is blamed for their illness.

We are doing the best we possibly can

I think I deal with stress and anxiety every day when it comes to my diabetes. But I’m always anxious about the judgment that comes with revealing a type 2 diagnosis. I’ve shared it so many times, but I still brace for impact.

But I and others with type 2 are doing the very best we can. That’s the one positive thing I can say.

Shame, stigma, and broad-brush generalizations aside, many of us with type 2 diabetes are living full, joyful, and healthy lives.

There’s no need to shame anyone else to explain your diabetes.

And I’ll scream that from the rooftops for anyone who will listen to me.

3 Responses

  1. I feel like this everyday of my life. I’m not a overweight person and I used to eat healthy except that last month when I was diagnosed, I was craving lots of sugar and I was eating horrible food, but people always make me feel like it is all my fault, just because my weight is 145 instead 106 like I was before, some people will say “you’re not even fat, what happened?” and I just hate comments like this in general because I know how others will feel if someone say something like this to them, I even got a comment saying that maybe my diabetes was “mental” like wth? when did I woke up and though it was a good Idea to have diabetes? jeez! All I can say is…It is not your fault, it doesn’t matter if you are “obese” which btw I hate that word! I didn’t know food will damage and make your pancreas stupid because that’s what it is END OF STORY…I’m skinny with a little bit of belly and I still have type 2 diabetes so you can tell people to shut up and ask them to read more about diabetes, they don’t even have the knowledge and they think is right to judge or talk about it. It is not cool! I’m living proof of diabetes type 2 is not about “fat” in your body.

  2. I’ve never felt ashamed or stigmatized and am very open and straightforward about my disease. I have, however, been made to feel like garbage. My marriage ended when my ex-wife found out I had diabetes. She is one of the ones who lives under the assumption that all diabetics lose their limbs and become burdens to their family and loved ones so she chose the easy way out and filed for divorce taking my daughter with her. That’s a hard pill to swallow. The fallout from that situation made a bad situation far worse and now I find that I am angry with myself. That makes it hard to want to keep on keeping on with taking care of myself as diabetes has stolen more than just my health from me. It has cost me everything I ever loved in my life. I like browsing the recipes on here. It has made me realize that I can still enjoy good food and life while taking care of myself. I made the choice to stop taking insulin, blood sugar readings, etc… My path forward is to let this disease take it’s course while doing everything I can through diet and exercise. I know my days are numbered, but I have come to terms with that. I use these recipes a lot and want you to know that what you’re doing is quite literally a lifeline for some of us out here. Go forth in your life and be bold, be brave, and never let stigma or shame rule your world when it comes to diabetes. Keep up the good work, Mila.

    1. It is not your fault and I’m in tear reading this right now. I don’t think is fair for you to blame yourself, I feel like my story of being skinny with type 2 will make you feel better. The world and even doctors will make you feel like type 2 is your fault and it is just for overweight people and it is very important that you understand that it’s not, even my endocrinologist didn’t believe I had this. He made me feel bad and like I was being a drama queen, I left a comment earlier but we need Mila to post it. I was 110 my whole life, I came to America and gain like 25 pounds so I was between 145-130 and when I had my symptoms I was 106 I was practically dying. I get stupid comments like “you’re not fat” but “that’s what you get for eating to much candy” that part was true, I used to eat a lot of candy but I used to eat healthy. Nuts, broccoli, wheat, vegan food, a lot of lettuce etc. and even eating like that I got the diagnosis of Type 2. Let me tell you, it has been the worst thing that happened to me, I’ve been a mess since then and this illness takes a lot of space in my mind and I’m constantly worry. I know how hard it is to live with it and get that constant shame from other people, even from type 1 diabetic who think they are better than us because “we brought this upon ourselves”. All I can say is, start thinking about you and stop worrying about other people, if your wife left you because of your illness let me tell you she’s not worth it, someday karma will take care of her. It was not nice for her to make you feel like this. Go talk to a therapist sometimes that helps, do a little bit of exercise everyday day, 20 minutes is not that bad when you get used to it, I promise you will feel better. It is horrible but we are warriors and we can live with it!

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Diabetes

Diabetes-Friendly Pumpkin Puree

Skip the canned stuff! Learn how to make silky-smooth, naturally sweet pumpkin purée right in your own kitchen — perfect for soups, pies, or cozy fall breakfasts. It’s low in carbs, diabetes-friendly, and oh-so-satisfying.

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Diabetes-Friendly Make-Ahead Egg, Spinach & Feta Wraps

🥗 Why This Recipe works as a great diabetes-friendly breakfast

This breakfast wrap balances protein, fiber, and healthy fats — a trio that helps slow digestion and prevent blood sugar spikes after eating. Each ingredient plays a special role in making this both delicious and diabetes-friendly:

  • Eggs: Provide high-quality protein and essential fats that help keep you full and stabilize blood glucose. Eggs are also rich in choline, which supports brain and liver health.
  • Spinach: Low in carbs but high in fiber, magnesium, and antioxidants that can improve insulin sensitivity and reduce oxidative stress.
  • Feta cheese: Adds creaminess and tang while delivering protein and calcium — both great for satiety. The saltiness also balances the sweetness of the onions and tomatoes.
  • Sun-dried tomatoes: Offer a burst of umami flavor and antioxidants like lycopene, which may support heart health. Using the oil from the jar infuses flavor without needing extra butter or added fats.
  • Onions: Bring a gentle natural sweetness when caramelized — no added sugar needed — and contain prebiotic fibers that nourish gut health.
  • Cream cheese: Helps bind the wrap together and adds richness, making the meal more satisfying. Choose a light version if you’re watching fat intake.
  • Whole grain or low-carb tortillas: These add gentle, complex carbs for energy while providing fiber to slow digestion. If you want fewer carbs, go for a low-carb or high-fiber wrap.

Together, these ingredients create a flavorful, balanced meal that hits the Goldilocks zone for energy — not too high, not too low.

If you want to add this to your meal plan, be sure to visit heygigi.app to

How to Make It

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with ½ tsp oil and line with parchment paper, leaving some overhang. Spray the parchment with another ½ tsp oil.
  2. Cook the veggies: In a large pan, heat the sun-dried tomato oil over medium heat. Add onion and cook 8–10 minutes until golden. Stir in sun-dried tomatoes, then spinach. Cook just until wilted. Season with salt and pepper.
  3. Mix the eggs: In a large bowl, whisk eggs with 1 tsp salt and ¼ tsp pepper. Stir in the spinach mixture. Pour into your baking dish, top with crumbled feta, and bake 10–15 minutes until set.
  4. Assemble the wraps: Let the egg bake cool for 2 minutes. Lift it out and cut into 5 equal pieces. Spread cream cheese on each tortilla, add an egg slice near the bottom, fold in the sides, and roll up tightly.
  5. Toast: Heat a clean pan over medium heat. Place the wrap seam-side down and cook 3–4 minutes per side until golden. You can also air-fry these.

Storage Tips For These Wraps

Wrap individually in foil or parchment.

  • Refrigerate: Up to 3 days.
  • Freeze: Up to 3 months.
  • Reheat: Microwave for 1–2 minutes, or warm in a skillet or 350°F oven until heated through, or air fry for 10 minutes at 350ºF

💡 Diabestie Tip

If you’re using these as part of your morning routine, pair your wrap with a side of berries for extra fiber and antioxidants. You’ll get a gentle boost of natural sweetness — no blood sugar rollercoaster required

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Diabetes-Friendly Make-Ahead Egg, Spinach & Feta Wraps


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Description

Packed with protein, fiber, and flavor, they’ll help you start your day with stable blood sugars and steady energy. Plus, they freeze beautifully — perfect for busy mornings when “homemade” feels impossible.


Ingredients

Units Scale
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tbsp. oil from sun-dried tomatoes
  • 1 onion, chopped
  • 5 oz. (140g) baby spinach
  • 10 eggs
  • 3 oz. (90g) feta cheese, crumbled
  • 5 tortillas (whole grain or low-carb recommended)
  • 4 tbsp. cream cheese
Instacart Get Recipe Ingredients

Instructions

  • Prep & Preheat:
    Heat the oven to 375°F (190°C). Lightly grease a baking dish with ½ tsp oil. Line with parchment, leaving overhang. Spray with another ½ tsp oil.

  • Sauté Veggies:
    In a large pan, heat the sun-dried tomato oil over medium heat. Add onion and cook 8–10 minutes until golden. Add sun-dried tomatoes and cook for 2 minutes. Stir in spinach and cook until just wilted. Season with salt and pepper.

  • Bake the Eggs:
    In a large bowl, whisk eggs with 1 tsp salt and ¼ tsp pepper. Stir in spinach mixture. Pour into the prepared baking dish and sprinkle feta on top. Bake for 10–15 minutes, or until just set. Let cool slightly.

  • Assemble Wraps:
    Lift the baked eggs from the dish and cut into 5 equal pieces. Spread 1 tbsp cream cheese on each tortilla. Place one egg slice near the bottom, fold in sides, and roll tightly.

 

  • Toast the Wraps:
    Heat a clean pan over medium heat. Cook seam-side down for 3–4 minutes per side until golden and crisp.

  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Category: Breakfast
  • Method: Stovetop

Nutrition

  • Serving Size: 1 wrap
  • Calories: 335
  • Sugar: 3.4 g
  • Sodium: 371.2 mg
  • Fat: 20.9 g
  • Saturated Fat: 8.6 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 18.5 g
  • Cholesterol: 398.9 mg

How Glucose Guide’s 18 million item food search database helps you pick better bites and carb count accurately.

At Glucose Guide, our goal is simple: help you understand how different foods affect your blood sugar, and show you the healthy swaps that can make a real difference.

We’re not just tracking calories here—we’re building a tool that helps you connect the dots between what’s on your plate and what happens in your body.

With over 18 million foods (everything from grocery brands to restaurant favorites), our database makes logging smarter, faster, and more useful for daily diabetes management.

a collage of different foods in stacked polaroid fashion

The Importance of Logging Accuracy

When it comes to food logging, accuracy matters—but perfection isn’t the finish line.

Tracking your food helps you understand carbs, protein, fiber, and fat (all of which influence blood sugar), but you don’t need to log every crumb or obsess over flawless entries to see progress.

Consistency is where the magic happens.

Even partial logs give you valuable insights—like which snacks send your glucose on a rollercoaster or which meals keep things steady.

📊 Fun fact: Users who log at least four days in their first week are more likely to show progress toward their health goals than those who don’t. So, do your best, stay consistent, and let go of the pressure to be perfect.

And when accuracy is your priority, Glucose Guide’s barcode scanner, smart search, and (coming soon) voice logging make the process faster and less stressful.

Common Challenges (and How to Beat Them)

If you’ve ever felt unsure about portion sizes or found two wildly different entries for the same food, you’re not alone. Here are some common challenges—and ways to outsmart them:

  • Portion guesswork: A giant burrito might look like “one serving,” but nutritionally, it could be closer to two, or even three.
  • Plate illusions: Bigger plates make portions look smaller, while smaller plates exaggerate size.
  • Food variability: “Chicken salad” at one café isn’t the same as “chicken salad” at another.
  • Crowd-sourced entries: Even in an 18-million-food database, human submissions can vary.

👉 Tips for tackling this:

  • Use a scale or measuring cups occasionally to “train your eyes.”
  • Learn the go-to visuals for your staples (what one tablespoon of peanut butter actually looks like).
  • Check packaging and restaurant nutrition info when available.
  • Remember: awareness is more important than perfection.

Where All Those Foods Come From

Think of our database like a giant food library—except instead of dusty encyclopedias, you’ll find nutrition info that directly supports your blood sugar goals. We build it with:

  • Official sources: Verified nutrition databases and food labels.
  • Restaurants & brands: Everything from chain menus to grocery staples.
  • Community submissions: Add your favorites—we review for accuracy.
  • Quality control: Tech + human review keep things clean and trustworthy.

Tools That Make Food Logging and Carb Counting a Breeze

Logging should feel quick and helpful, not like homework. Here’s how we make it simple:

  • Barcode Scanner: Point, scan, done.
  • Smart Search: Find foods by brand, restaurant, or keywords (“low-carb wrap” vs. “white bread”).
  • Custom Recipes: Save your homemade meals so you can log them again without extra work.
  • Future tools: We’re working toward AI meal recognition and predictive swaps—because logging should be as easy as snapping a photo.

Why This Matters for Your Blood Sugar

Food databases aren’t just about numbers—they’re about insight. With consistent logging, you’ll start to see:

  • Patterns: Which foods cause spikes, which ones keep you stable.
  • Smart swaps: Replace a 45g carb sandwich roll with a 30g wrap and watch the difference in your glucose line.
  • Confidence: Instead of guessing, you’re making choices based on real data and your unique response.

Tips for Getting the Most Out of the Glucose Guide Database

  1. Be specific in searches. “Starbucks Iced Latte Tall” beats “latte” every time.
  2. Use the barcode scanner. Fast + accurate.
  3. Check nutrition info. If a cookie shows “2g carbs,” you know something’s off—flag it.
  4. Log consistently. Even if you don’t log every meal, steady effort reveals patterns.
  5. Explore alternatives. If your fave burger spikes you, check for a bunless or lower-carb option.

The Future of Food Tracking and Carb Counting with Diabetes

We don’t just want to help you track—we want to help you predict and plan. That’s why we’re building toward:

  • Personalized swaps: Learn from your past logs and get smarter suggestions.
  • Glucose insights: Discover how your unique body responds to foods, not just what the label says.

Because your app shouldn’t just keep up—it should help you stay one step ahead.

Glucose Guide’s Diabetes Food Journal gives you tools to learn, experiment, and thrive with diabetes. Every log is another clue in your personal blood sugar story, helping you build habits that feel good and actually work.

Your blood sugar deserves accuracy, flexibility, and maybe even a little fun—and that’s what we’re here for.

👉 Try it today: Explore the database, log your next meal, and see how your choices stack up. And if you’re ready for more, upgrade to premium for custom meal plans, smarter swaps, and deeper insights designed just for you

Crispy Parmesan Eggs: A Low-Carb, High-Protein Diabetes-Friendly Breakfast

If you’ve been around here long enough, you know I love a breakfast recipe that’s quick, comforting, and won’t send my blood sugar on a rollercoaster. These Crispy Parmesan Eggs check all the boxes.

With just three ingredients—Parmesan, eggs, and olive oil—you can whip this up in under 10 minutes.

The best part? The crispy, golden edges of cheese that make it taste almost indulgent while still being friendly to blood sugar balance.

Why I Love This Recipe for Diabetes-Friendly Eating

I’ll be honest: mornings can be chaotic.

Between juggling blood sugars, meds, and just getting everyone out the door, I need something that fuels me without fuss.

Here’s why this recipe works so well: high in protein (26 grams) to help me stay full and keep blood sugars steadier, just 1 gram of carbs per serving so I don’t see big spikes, healthy fats from eggs and olive oil for richness and satiety, and big flavor with minimal effort.

The Parmesan gets golden and crispy and chewy, almost like the edge of a grilled cheese sandwich—need I say more?

Crispy Parmesan Eggs Recipe

Nutrition per serving

  • Calories: 351
  • Carbohydrates: 1 g
  • Protein: 26 g
  • Fat: 27 g

Ingredients (Serves 1, Ready in 10 minutes)

Instructions

  1. Brush olive oil over the bottom of a 10-inch nonstick or cast-iron skillet. Heat on medium.
  2. Evenly sprinkle 2 tablespoons of Parmesan over the base. Cook for about 2 minutes, until the cheese starts to melt.
  3. Crack the eggs on top, cover, and cook for 2–3 minutes until the whites are starting to set.
  4. Uncover, turn the heat to medium-high, and cook for another 1–2 minutes until the edges are crisp. (Careful not to over-brown the cheese—crispy is good, burnt is not!)
  5. Season with salt and pepper. Sprinkle with the last tablespoon of Parmesan before serving.

Tips and Serving Ideas

  • Add avocado slices on the side for extra healthy fats.
  • Pair with a small green salad or sautéed spinach for more fiber.
  • Want a little crunch? Try one slice of whole-grain toast to round out the meal.
  • If you want to do this with fewer eggs, you’re more than welcome to scale the recipe down.
  • If you’re more of a brunch person, this recipe also scales well—just make a bigger batch in a larger skillet, and your guests will love you forever.

More Low-Carb Breakfast Recipes You’ll Love

If you enjoyed this, check out a few more ideas from the blog: Zucchini Frittata, Leek & Bacon Quiche, Resistant Starch Chicken Porridge.

Final Thoughts

This recipe is proof that simple ingredients can make a big impact—on flavor and on blood sugar management. Whether you’re managing diabetes, looking for high-protein meals, or just want something delicious in under 10 minutes, Crispy Parmesan Eggs are a win.

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parmesan eggs on a plate

Crispy Parmesan Eggs: A Low-Carb, High-Protein Diabetes-Friendly Breakfast


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No reviews

Description

This recipe is proof that simple ingredients can make a big impact—on flavor and on blood sugar management. Whether you’re managing diabetes, looking for high-protein meals, or just want something delicious in under 10 minutes, Crispy Parmesan Eggs are a win.


Ingredients

Scale

1 tsp olive oil

3 tbsp Parmesan cheese, coarsely grated

3 eggs

Salt and black pepper, to taste

Instacart Get Recipe Ingredients

Instructions

  1. Brush olive oil over the bottom of a 10-inch nonstick or cast-iron skillet. Heat on medium.

  2. Evenly sprinkle 2 tablespoons of Parmesan over the base. Cook for about 2 minutes, until the cheese starts to melt.

  3. Crack the eggs on top, cover, and cook for 2–3 minutes until the whites are starting to set.

  4. Uncover, turn the heat to medium-high, and cook for another 1–2 minutes until the edges are crisp. (Careful not to over-brown the cheese—crispy is good, burnt is not!)

  5. Season with salt and pepper. Sprinkle with the last tablespoon of Parmesan before serving.

Notes

  • Add avocado slices on the side for extra healthy fats.
  • Pair with a small green salad or sautéed spinach for more fiber.
  • Want a little crunch? Try one slice of whole-grain toast to round out the meal.
  • Add a little hot sauce or salsa for good kick.
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 317
  • Sugar: 0.7 g
  • Sodium: 2827.4 mg
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Carbohydrates: 1.6 g
  • Fiber: 0 g
  • Protein: 24.5 g
  • Cholesterol: 568.8 mg

💌 If you make this recipe, tag me @thehangrywoman on Instagram—I’d love to see your crispy creations!

🥒 Diabetes-Friendly Zucchini Frittata (Low Carb, High Protein)

A fiber-rich, blood sugar-friendly dinner that’s as nourishing as it is delicious—this Zucchini Frittata is perfect for anyone managing diabetes or looking to stabilize their energy throughout the day.

When I think about the kinds of meals that keep me feeling full, satisfied, and balanced, a frittata almost always comes to mind. It’s quick, it’s flexible, and it checks all the boxes for blood sugar–friendly eating: protein, fiber, and healthy fats.

This zucchini frittata is one of those recipes that proves simple doesn’t mean boring. With just a few ingredients—zucchini, eggs, a little cheese, and shallots—you get a dish that’s rich in protein, light on carbs, and full of flavor. It makes an easy breakfast, a quick lunch, or even a light dinner paired with a side salad.

Finished Frittata on a table with a white background. Bowls of cheese, greek yogurt and zucchini surrounding.

Why I Recommend This Zucchini Recipe for People With Diabetes

As a nutritionist living with diabetes, I always look at food in terms of balance—not restriction. Here’s why this recipe works well:

  • Zucchini adds volume and fiber without much carbohydrate, which helps prevent big spikes in blood sugar.
  • Eggs bring protein and healthy fats, which slow digestion and keep you fuller longer.
  • Cheddar cheese adds protein and calcium, while also making the dish more satisfying.
  • Olive oil contributes heart-healthy fats that support satiety and steady energy.

When you pair these ingredients together, you get a nutrient-dense meal that feels comforting and indulgent while still being aligned with diabetes-friendly eating patterns.

If you’re curious about how different foods can impact your blood sugar, you might also enjoy my post on pairing carbs with protein and fiber—it breaks down exactly why this kind of balance works.

Nutrition Per Serving

  • Calories: 367 kcal
  • Carbohydrates: 9 g
  • Protein: 22 g
  • Fat: 27 g

Serves 3 | Total Time: 45 minutes | Gluten-Free | Low-Carb | High-Protein

Ingredients

  • 2 medium zucchinis, coarsely grated
  • 1 shallot, diced
  • 6 large eggs
  • 3.4 fl oz (100 ml) whole milk
  • 2.8 oz (80 g) cheddar cheese, grated
  • 1 tbsp olive oil, divided (½ tbsp for pan, ½ tbsp for baking dish)
  • Salt and black pepper, to taste

Optional for serving: Greek yogurt and fresh chives

Instructions

  1. Prepare the zucchini
    Wash and coarsely grate the zucchini. Place it in a mesh sieve, sprinkle lightly with salt, and let sit for 10 minutes. This helps draw out excess water so your frittata isn’t soggy. Use your hands or a clean towel to squeeze out as much liquid as possible.
  2. Cook the vegetables
    Preheat your oven to 340°F (170°C). Heat ½ tbsp olive oil in a pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the zucchini and sauté for another 6 minutes.
  3. Mix the eggs
    In a large bowl, whisk the eggs and milk. Season with salt and pepper. Stir in the cheese and cooked zucchini mixture.
  4. Bake the frittata
    Brush a baking dish or casserole pan with the remaining olive oil. Pour in the egg mixture and bake for 25–30 minutes, or until the center is set and the top is lightly golden.
  5. Serve
    Slice and serve warm. For a little extra protein and creaminess, add a spoonful of Greek yogurt and sprinkle with fresh chives.

Tips From My Kitchen

  • Make it your own: You can easily swap cheddar for mozzarella, feta, or goat cheese.
  • Add more protein: Crumbled turkey sausage, bacon, or smoked salmon work beautifully here.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Warm gently before serving.
  • Pairing suggestion: I love this with a leafy side salad or roasted veggies for an easy, balanced dinner.

If you’re looking for more meal prep inspiration explore my guide on making a healthy diabetes meal plan.

Final Thoughts

Meals like this zucchini frittata remind me that eating with diabetes doesn’t mean giving up comfort food—it means leaning into meals that satisfy both your taste buds and your body. With its balance of protein, healthy fats, and fiber, this recipe is a simple way to nourish yourself while keeping blood sugars steady.

👉 If you’re looking for another variation, check out my Zucchini Tomato Frittata recipe.

For more quick weeknight dinners, you might also like my diabetes-friendly chili recipe.

💡 Tips for Blood Sugar Success

  • Salt and drain your zucchini before cooking to prevent excess moisture and sogginess.
  • Use full-fat dairy for better blood sugar control and satiety.
  • Store leftovers in an airtight container and enjoy within 3 days for a ready-to-go, balanced meal.

❓ FAQs for this Zucchini Frittata

Can I make this dairy-free?

Yes! Substitute the milk with unsweetened almond or soy milk, and omit the cheese or use a plant-based alternative.

Is this keto-friendly?

Absolutely. With only 9g of carbs per serving and high protein/fat content, this fits into most keto meal plans.

Can I freeze the frittata?

Yes, freeze individual slices in airtight containers for up to one month. Reheat in the oven or microwave before serving.

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🥒 Zucchini Frittata (Low Carb, High Protein)


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Description

This zucchini frittata is one of those recipes that proves simple doesn’t mean boring. With just a few ingredients—zucchini, eggs, a little cheese, and shallots—you get a dish that’s rich in protein, light on carbs, and full of flavor. It makes an easy breakfast, a quick lunch, or even a light dinner paired with a side salad.


Ingredients

Units Scale
  • 2 medium zucchinis, coarsely grated
  • 1 shallot, diced
  • 6 large eggs
  • 3.4 fl oz (100 ml) whole milk
  • 2.8 oz (80g) cheddar cheese, grated
  • 1 tbsp olive oil, divided (1/2 tbsp for pan, 1/2 tbsp for baking dish)
  • Salt and black pepper, to taste
  • Optional for serving: Greek yogurt and fresh chives
Instacart Get Recipe Ingredients

Instructions

  1. Prepare the zucchini. Wash and coarsely grate the zucchini. Place it in a mesh sieve, sprinkle lightly with salt, and let sit for 10 minutes. This helps draw out excess water so your frittata isn’t soggy. Use your hands or a clean towel to squeeze out as much liquid as possible.
  2. Cook the vegetables Preheat your oven to 340°F (170°C). Heat ½ tbsp olive oil in a pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the zucchini and sauté for another 6 minutes.
  3. Mix the eggs In a large bowl, whisk the eggs and milk. Season with salt and pepper. Stir in the cheese and cooked zucchini mixture.
  4. Bake the frittata Brush a baking dish or casserole pan with the remaining olive oil. Pour in the egg mixture and bake for 25–30 minutes, or until the center is set and the top is lightly golden.
  5. Serve Slice and serve warm. For a little extra protein and creaminess, add a spoonful of Greek yogurt and sprinkle with fresh chives.
Zucchini Frittata will have you fed for DAYS! #diabetesdiet #diabetesbreakfast #shorts #breakfast

Notes

  • Make it your own: You can easily swap cheddar for mozzarella, feta, or goat cheese.
  • Add more protein: Crumbled turkey sausage, bacon, or smoked salmon work beautifully here.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Warm gently before serving.
  • Pairing suggestion: I love this with a leafy side salad or roasted veggies for an easy, balanced dinner.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6th frittata
  • Calories: 152
  • Sugar: 1.2 g
  • Sodium: 557.8 mg
  • Fat: 11.5 g
  • Saturated Fat: 4.4 g
  • Carbohydrates: 2 g
  • Fiber: 0.1 g
  • Protein: 10 g
  • Cholesterol: 199.4 mg

How to Make a Healthy Diabetic Meal Plan That You Will Actually Stick To

If you’re living with diabetes—or caring for someone who is—knowing what to eat can feel overwhelming. A well-structured diabetic meal plan can make a significant difference in managing the condition effectively.

There’s so much information out there, and it’s not always easy to tell what’s right for you.

The good news? You don’t need to follow a complicated or restrictive diet to keep your blood sugar balanced. A smart diabetes meal plan focuses on whole, nutrient-dense foods that help keep glucose levels steady throughout the day.

In this guide, we’ll walk you through the best foods for diabetes, how to build balanced meals, and tips to help you plan with confidence.

Plus, you’ll learn how the free Glucose Guide app can make your daily meal planning easier than ever.

What Are the Best Foods for Diabetes?

Here’s the simple answer: foods that help keep blood sugar stable, support energy, and keep you feeling full. That usually means meals that are:

Top Diabetes-Friendly Food Groups:

✅ Non-Starchy Vegetables – Broccoli, spinach, zucchini, cauliflower, bell peppers

Why: Low in carbs, high in fiber, full of antioxidants

✅ Lean Proteins – Chicken breast, tofu, eggs, salmon, lentils

Why: Helps slow blood sugar spikes and keeps you satisfied

✅ Whole Grains (in moderation) – Quinoa, farro, oats, brown rice

Why: Higher in fiber than refined grains, leading to a gentler glucose rise.

✅ Healthy Fats – Avocado, olive oil, chia seeds, almonds

Why: Supports heart health and slows digestion of carbs

✅ Low-Glycemic Fruits – Berries, green apples, pears

Why: Provide natural sweetness and fiber without a big sugar spike

❌ Limit or Avoid: – Sugary drinks – White bread and pastries – Fried foods – Processed snacks with hidden sugars

How to Build a Balanced Plate for Diabetes

The Plate Method is one of the easiest ways to eat in a balanced way. Your Glucose Guide Diabetes Food Journal Dashboard always has this available for reference:

🟩 ½ Plate Non-Starchy Veggies

🥩 ¼ Plate Protein

🍚 ¼ Plate Fiber-Rich Carbs (or healthy fats)

Example Meal:
Grilled chicken breast
Steamed broccoli and roasted peppers
Small portion of quinoa with olive oil

This method helps you portion carbs wisely while loading up on nutrients that support better blood sugar control.

Diabetes-Friendly Meal Ideas (No Complicated Recipes!)

Here are a few simple meal ideas you can rotate throughout your week:

  • 🌞 Breakfast: – Greek yogurt with chia seeds and raspberries – Scrambled eggs with spinach and a slice of whole grain toast – Overnight oats with cinnamon, almond milk, and walnuts
  • 🥗 Lunch: – Quinoa salad with grilled chicken, cucumbers, and lemon-olive oil dressing – Turkey lettuce wraps with hummus and sliced veggies – Lentil soup with a side of mixed greens
  • 🍲 Dinner: – Baked salmon with roasted Brussels sprouts and a small sweet potato – Stir-fried tofu with bok choy and brown rice – Chicken fajita bowl with cauliflower rice, avocado, and black beans
  • 🍓 Snack Ideas: – Handful of almonds – Veggie sticks with hummus – Cottage cheese with a few blueberries

Why Meal Planning Matters (Especially with Diabetes)

Meal planning isn’t just about being organized—it’s one of the most powerful tools for managing blood sugar. It can help you:

  • Avoid last-minute, high-carb choices
  • Make grocery shopping easier
  • Stay full and satisfied throughout the day
  • Better understand how food affects your glucose


But meal planning can feel overwhelming… and that’s exactly where Glucose Guide comes in.

Take the Guesswork Out of Meal Planning with Glucose Guide

If you’re ready to simplify your food choices and manage your blood sugar with confidence, try Glucose Guide Diabetes Food Journal—a free app built just for people with diabetes.

Glucose Guide Helps You:

  • Explore a growing library of Healthy Diabetic Meal Ideas
  • Use the Plate Method with helpful visuals
  • Build a Weekly Diabetic Meal Planner from scratch or let the app create one for you
  • Learn from your meal trends over time

Premium Features for More Flexibility:

  • Get a fully personalized Meal Plan with just a few taps
  • Swap in foods you love with easy drag-and-drop editing
  • Adjust your plan based on cravings, routines, or blood sugar trends

Whether you like full control or prefer a plan made for you, Glucose Guide adapts to how you like to eat. 🖐️ Download Glucose Guide for free and try meal planning the smart way.

Final Thoughts

The best foods for diabetes are simple, wholesome, and satisfying. By focusing on fiber-rich carbs, lean proteins, and plenty of veggies, you’ll be able to manage your glucose and enjoy your meals, too. And with tools like Glucose Guide, you don’t have to figure it out alone.

Chia & Cottage Cheese Pudding Diabetes-Friendly Recipe

This Chia & Cottage Cheese Pudding is more than just a creamy, satisfying breakfast or snack—it’s a smart choice for blood sugar balance. Packed with protein, fiber, and healthy fats, it helps slow glucose absorption, curb cravings, and promote steady energy. Perfect for people managing diabetes, prediabetes, or insulin resistance.

Quick Recipe Facts

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes (requires chilling)
  • Total Time: 1 hour 5 minutes (including minimum chill time)
  • Yield: 2 servings
  • Method: No-cook, refrigerator-set
  • Cuisine: Modern, Health-Focused

Ingredients

  • 12.6 oz. (360g) full-fat cottage cheese
  • 4 fl oz (120ml) whole milk
  • 3½ tbsp. (48g) chia seeds
  • 2 tbsp. (42g) honey
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 2.5 oz. (74g) blueberries (fresh or frozen)

How This Recipe Supports Blood Sugar Balance

Let’s break down the blood sugar benefits of each ingredient:

  • Cottage Cheese:
    High in casein protein, which digests slowly, helping to stabilize post-meal glucose. Also provides calcium and probiotics (if using cultured).
  • Chia Seeds:
    One of the best plant-based sources of fiber and omega-3s. The gel-like texture they form slows digestion and reduces glycemic impact of the meal.
  • Whole Milk:
    Adds creaminess and healthy fat for better satiety and slower glucose absorption.
  • Honey (in moderation):
    Although a sugar, honey has a lower glycemic index than white sugar. Combined with protein and fiber, its impact is blunted.
  • Blueberries:
    Rich in antioxidants and polyphenols, which may improve insulin sensitivity. Lower in sugar compared to tropical fruits.
  • Vanilla + Salt:
    Natural flavor enhancers that allow you to use less sweetener overall without sacrificing taste.

Together, these ingredients provide a balanced macronutrient profile—26g protein, 22g fat, and 33g carbs—that supports stable blood glucose and sustained energy.

Estimated Cost Per Serving

IngredientApprox. Cost (USD)
Cottage cheese (360g)$2.00
Whole milk (120ml)$0.25
Chia seeds (48g)$0.80
Honey (42g)$0.50
Blueberries (74g)$0.75
Vanilla, salt (small amt)$0.10

➡️ Total Cost for 2 Servings: ~$4.40
✅ Cost Per Serving: ~$2.20

Instructions

  1. Combine cottage cheese, milk, chia seeds, honey, vanilla extract, and a pinch of salt in a bowl.
  2. Mix well until fully combined. Let sit for 5–10 minutes so chia seeds begin to absorb liquid.
  3. Stir again, cover, and refrigerate for at least 1 hour (or overnight for thicker texture).
  4. Divide into two bowls or jars, and top with blueberries before serving.

Tools You’ll Need

Serving Suggestions

  • Add a spoonful of nut butter or chopped nuts/seeds for extra fat and crunch.
  • Serve with a hard-boiled egg for a more complete meal.
  • Great as a post-workout snack or afternoon pick-me-up.

Tips for Success

  • Want a smoother pudding? Blend before chilling.
  • For lower carbs, reduce honey or swap with monk fruit or stevia.
  • Can’t do dairy? Use plain Greek yogurt or unsweetened plant-based yogurt.

FAQs

Can I make this dairy-free?
Yes! Use plain unsweetened almond milk + coconut yogurt or plant-based cottage cheese alternatives.

Is this suitable for keto?
It’s moderate in carbs. For strict keto, reduce or omit the honey and use a keto-friendly sweetener.

How long can I store it?
Up to 4 days in the fridge. The texture may thicken over time—just stir before serving.

Need Help With Carb Counting or Meal Planning?

✨ If you’re managing diabetes, prediabetes, or insulin resistance, having a reliable tool for carb tracking, meal planning, and finding supportive community makes a big difference.

👉 Download the Glucose Guide App — your all-in-one tool for:

  • 🧮 Easy carb counting
  • 🥗 Blood sugar-balanced meal inspiration
  • 🤝 Supportive diabetic community
  • 📈 Personalized insights to help you stay on track

📲 Tap here to get started

Recipe Highlights

Blood Sugar Friendly: Balanced with protein, fiber, and healthy fats to support stable glucose levels.
High Protein: 26g of protein per serving—great for satiety and blood sugar control.
Rich in Fiber: Chia seeds provide soluble fiber to slow digestion and reduce blood sugar spikes.
Naturally Sweetened: Just 2 tbsp of honey per 2 servings, plus optional swaps for low-carb diets.
No Cooking Required: Just mix, chill, and enjoy!
Perfect for Meal Prep: Keeps up to 4 days in the fridge—ideal for grab-and-go breakfasts.
Gluten-Free & Customizable: Easily adapted for low-carb, dairy-free, or keto preferences.
Cost-Effective: Only ~$2.20 per serving!

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Chia & Cottage Cheese Pudding Diabetes-Friendly Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

This Chia & Cottage Cheese Pudding is more than just a creamy, satisfying breakfast or snack—it’s a smart choice for blood sugar balance. Packed with protein, fiber, and healthy fats, it helps slow glucose absorption, curb cravings, and promote steady energy. Perfect for people managing diabetes, prediabetes, or insulin resistance.


Ingredients

Units Scale
  • 12.6 oz. (360g) full-fat cottage cheese
  • 4 fl oz (120ml) whole milk
  • 3 1/2 tbsp. (48g) chia seeds
  • 2 tbsp. (42g) honey
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 2.5 oz. (74g) blueberries (fresh or frozen)
Instacart Get Recipe Ingredients

Instructions

  1. Combine cottage cheese, milk, chia seeds, honey, vanilla extract, and a pinch of salt in a bowl.
  2. Mix well until fully combined. Let sit for 5–10 minutes so chia seeds begin to absorb liquid.
  3. Stir again, cover, and refrigerate for at least 1 hour (or overnight for thicker texture).
  4. Divide into two bowls or jars, and top with blueberries before serving.

Notes

Can I make this dairy-free?

Yes! Use plain unsweetened almond milk + coconut yogurt or plant-based cottage cheese alternatives.

Is this suitable for keto?

It’s moderate in carbs. For strict keto, reduce or omit the honey and use a keto-friendly sweetener.

How long can I store it?

Up to 4 days in the fridge. The texture may thicken over time—just stir before serving.

  • Prep Time: 5
  • Category: Breakfast
  • Method: No-cook
  • Cuisine: Modern, Health-Focused

Nutrition

  • Serving Size: 1 serving
  • Calories: 396
  • Sugar: 28.8 g
  • Sodium: 1841.7 mg
  • Fat: 14.8 g
  • Saturated Fat: 3.9 g
  • Carbohydrates: 41.3 g
  • Fiber: 8.7 g
  • Protein: 25.9 g
  • Cholesterol: 31.5 mg
About Mila

Hi! I'm Mila.

I’m a board certified health and wellness coach and a public health nutritionist with a Master’s degree in Applied nutrition.

I live with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

Picture of Mila Clarke, MS, NBC-HWC

Mila Clarke, MS, NBC-HWC

Mila Clarke is a Board Certified Health and Wellness Coach, an author, self-taught cook, nutritionist and Integrative Nutrition Diabetes Health Coach, diabetes advocate and founder of Hangry Woman and The Glucose Guide App. Hangry Woman aims to take away the shame and stigma that comes with a diabetes diagnosis and covers topics like diabetes management, cooking, and self-care from the perspective of someone living with the chronic condition. Her book –– The Diabetes Food Journal –– Is one of the most sought after diabetes self-management tools for patients. Her online community – Glucose Guide – offers affordable health coaching, hundreds of diabetes-friendly recipes and community peer support. Mila has been featured by CNN, The New York Times, Eat This Not That, USA Today, Good Housekeeping and WebMD. She contributes to Healthline, The Washington Post, DiaTribe, and EatingWell Magazine. Mila lives in Houston, Texas with her Miniature Poodle, Noodle.

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