Go ad-free in our community
Go ad-free in our community
@glucoseguideapp
Macro and Glucose Tracking, Meal Plans, Label Scanning & Meal Analysis in one place. Download the Diabetes Food Journal App.
Find us on the App Store
Find us on the App Store
@glucoseguideapp
Get the Diabetes Food Journal and Community app on iOS for our Ad-free experience.
Download on Google Play
Download on Google Play
@glucoseguideapp
Get the Diabetes Food Journal and Community app on Google Play for our Ad-free experience.
b l o g


Your Diabestie Podcast: Season 1, Episode 1: Hey Diabesties, I’m Mila!

Go ad-Free with
glucose guide app

Transform the way you manage diabetes with free tools and support designed just for you from a board certified health coach.

🥐 Carb estimation and analysis tools.
🍳 Cook with Confidence: Meal plans, grocery lists + carb tracking.
💡 Coaching at Your Fingertips: Expert guidance to stay on track
🤝 Join a Thriving Community: Connect with others who get it
💪 Build Your Confidence: Take charge of your health with ease
🚫 No Display Ads 

Feel supported, empowered, and in control.

Welcome to the first episode of Your Diabestie. I'm so excited to have you along this ride with me.

Share

Get every episode here!

Transcript: Season 1, Episode 1: Hey Diabesties, I’m Mila!

Mila Clarke: Welcome to the first episode of your diabetes podcast. I am Mila Clarke.

I live with Latent autoimmune diabetes in adults since 2016, and I am just super excited to actually put this first episode out into the world.

I really love being creative overall. if you know anything about my background, I am just

Mila Clarke: I’ve always doing something and the idea for this podcast came about a long time ago. 

As I was thinking about all of the support that I’ve gotten along my journey with diabetes, but also the loneliness and the shame and the stigmas that I felt about living with diabetes.

And so I wanted to create a podcast for people who feel that loneliness for people who feel like nobody gets it or they’re judged or stigmatized for something that isn’t their fault.

I just wanted to use this first episode as a way to tell you about my story and really just underscore the importance of support when it comes to living with diabetes.

And so I mentioned earlier was diagnosed with diabetes in 2016. I was 26 years old and I was just feeling off.

Mila Clarke: I felt like I was sweaty all the time. I wasn’t getting any sleep like I was getting up in the middle of the night and even during the day at work going to the bathroom probably three or four times an hour.

I felt like I could drink a gallon of water and nothing would quench my thirst. I was losing weight rapidly and at the time I was overweight and so I kind of thought of it as a good thing and so did my doctors.

But I eventually just got sick and tired of feeling sick and tired and when I went to my doctor, they tested my blood sugar and my A1C my blood sugars were at 323 milligrams per deciliter.

00:05:00

Mila Clarke: Which is super high, but A1C was over 11% and at 26 years old. That’s pretty alarming.

Right I especially thought of diabetes and at the time I was diagnosed with type 2 diabetes, so we’ll talk a little bit about my misdiagnosis.

But at the time I thought diabetes is an old person’s disease. did do? How do I have this and a lot of that sentiment was also echoed by my healthcare provider in that you’re 26 years old.

Why is this happening with you you should not be in this place. You should not be in this condition and basically you need to work harder to gain Better Health and what my doctor didn’t know and what I’d like didn’t get a chance to explain was I was already exercising for two hours a day.

I was already cutting my carbs was making all of my meals at home at the time,

Mila Clarke: 2016 juicing was really hot. So I’m juicing I’m going running.

I’m doing all of these things and being active but I am still having these severely high blood sugars and a few years prior to my diabetes diagnosis. I had gotten a diagnosis of PCOS polycystic ovarian syndrome. And so even with that in my medical history, my doctor this just seems like big insulin resistance.

You need to work harder. You need to lose weight and for me.

Mila Clarke: It was kind of like a frustrating experience to be honest because I feel like I’m already doing all the things I should be doing. why isn’t this working? And I think along the way I just felt ashamed I felt alone.

I felt like I did not have the ability to do this by myself. And so I started writing a Blog and a lot of you may know me from that blog. It’s still exists. It’s called The Hangry Woman and I started writing about the journey of overall health.

I started writing about recipes that I loved to make that really help to balance my blood sugar. I just started putting out into the world feelers because I was like, I’m 26. I want to know how I can go to the bar with my friends and still enjoy a night and still have diabetes and live well with it and it just became this

Mila Clarke: just mission for me that I didn’t want else to feel stigmatized. I didn’t want anyone else to feel alone. And I wanted everyone who was diagnosed with diabetes to feel like there’s someone on the path with them to feel like there’s somebody there ready to encourage them.

And so that really became my mission with my blog and my Instagram and my YouTube channel. I really just wanted people to have ease of access to education.

I wanted people to know that they were not alone and that they were not the only ones going through this thing and I wanted people to know

Mila Clarke: diabetes isn’t your fault and it is hard to get that out of your head. It is so difficult to understand and realize that there is not anything that you did wrong here. But you do have an opportunity to change your health you do and diabetes makes you a healthier person people scoff at that people laugh at that when I say that people are like how can diabetes make you a healthier person?

It’s because you are paying way more attention to your health probably than anyone, And There’s no competition in chronic illness in the ways that we deal with chronic illness. However, I think when you think about having a progressive illness like diabetes one where you can do every single thing, right and you can still end up with complications where you can

Mila Clarke: In the manage your health manage your time manage your body manage your wellness and still come out with an adverse effect on the end. I don’t think people realize just how jarring that is and just how jarring that realization is. for me really just thinking overall about the journey to where I am today starting in 2016 with a misdiagnosis getting rediagnosed with a lot of which is a slow progressive form of type 1 diabetes just before my 30th birthday and

00:10:00

Mila Clarke: I don’t know it was one of those things where it was like nobody should have to do this alone. Nobody should have to do this alone.

And so I felt like I wanted my own space to be able to tell my own story. I wanted the ability to be able to talk to My listener one-on-one and just let you know that I’m here for you. And when I say that it’s not empty. It doesn’t mean that I want anything from you. It doesn’t mean that this is a tit for tat relationship that you do something for me. So I do something for you. No genuinely, I am here for I’m here for what you need. I am here ready to answer your questions. I am here to help I am in this awesome transition of my life.

Mila Clarke: Where I love Communications is my background. I’m a journalist by trade by study mostly a writer. So, podcasting is new for me. But I do video often and for me, I wanted to do more I felt like all of the ways that I was treated like s*** in the Healthcare System. I didn’t want to happen to anyone else.

I didn’t want that to be somebody’s starting point somebody’s story and I wanted people with diabetes to always know that they have somebody with them that someone’s got their back and that person is me and I will have your back to the end.

Mila Clarke: just believe it when I say it, my ultimate goal in everything that I do is to ensure that people with diabetes have the tools the resources and the accountability that we all need to be able to live our best lives with diabetes and All that I feel like I can do to make that a reality is to keep sharing and to keep encouraging people and to keep letting people know that I am here for them. So that’s why I started this podcast. That is why I decided that I wanted to be here truly in my experience with diabetes. I have just been

Mila Clarke: think I’ve been through the ringer. I think I’ve had probably a very typical experience in the healthcare system if we’re being honest, and that’s exactly why I’m becoming a registered dietitian.

I’m going back to school for nutrition. I am just trying to be an overall more helpful person because I feel like people diabetes deserve it. say but care we deserve the ability to walk into a healthcare provider’s office and not be ashamed.

We deserve the ability to understand our numbers. We deserve the ability to be able to get to a place with our health that we want to get so we can be happy and we can be healthy and we can be here for our kids and our grandkids and we can be here for our pets and we can be here for our loved ones our spouses our friends and

Mila Clarke: We live a life without burden, but we also live a life that is connected and that has friendship built into it because diabetes is the club that nobody wants to join. But once you’re in the club you kind of realize that there’s value in all of the people that you will meet and all of the people who have your back.

So in this podcast what you’ll find is, basically my friends and I talking about diabetes, whether they are friends of mine who’ve known me for my whole life and they don’t have diabetes but they’ve seen me go through this process or whether they’re friends that I met because I had diabetes because I was in a place where I just wanted friendship from people and I have gained some amazing friendships met some amazing people know so much more about diabetes because of all of the people that you’ll meet on this podcast.

Mila Clarke: I think something that is also really really important to me here is that we talk authentically and openly about diabetes. So we’re going to talk about embarrassing stuff or stuff that feels off-limits. We’re gonna talk about sex. We’re gonna talk about what it’s like when you get sick with diabetes and you’re throwing up and you were just Icky.

We’re gonna talk about the hard stuff. We’re gonna talk about the good stuff and nothing is off limits here. And I think the great thing about this space is that nothing is off limits and we’re talking here as diabetes.

So I know that this episode is short. I know that it’s just an intro. I just wanted to give you a little bit more background about what this podcast would be like and I also just wanted you to know that someone is here for you. Someone has your back. It’s me. I’ve got your back and you’ve got this.

00:15:00

Mila Clarke: Love, your diabestie.

Leave a Reply

Your email address will not be published. Required fields are marked *

Another serving?

Diabetes-Friendly Fluffy Egg White Omelet with Prosciutto and Asparagus

If you’ve ever had an omelet so fluffy it felt like biting into a cloud — you’ll love this one.

This Fluffy Egg White Omelet is proof that simple ingredients can create something totally satisfying. It’s one of my go-to breakfasts when I want to keep things light, protein-rich, and quick (because who has time for a complicated morning?).

If you’re watching saturated fats in your diet, this recipe also allows you the ability to add in fats to your taste.

Egg whites are naturally low in carbs and fat, and when whipped, they create that dreamy, souffle-like texture.

The asparagus adds a crisp, springy bite, and the prosciutto? Salty, savory, and indulgent without going overboard on calories. A sprinkle of Parmesan ties it all together with a hint of nuttiness.

Why This Recipe Works for Blood Sugar Balance

This breakfast balances lean protein and fat, which helps slow digestion and keeps you feeling full longer — meaning less of a blood sugar spike after eating. With just 2 grams of carbs per serving, it’s perfect for anyone watching their glucose levels or easing into a lower-carb morning routine.

Pair it with a side of fresh berries or half an avocado for a little extra fiber and healthy fats — both of which support smoother post-meal glucose curves.

Blood Sugar Benefits by Ingredient

IngredientBenefit for Blood SugarWhy It Matters
Egg whitesPure protein, no carbsHelps stabilize blood sugar and support muscle repair without affecting glucose levels.
ProsciuttoLow in carbs, adds flavorProvides satiating fat and protein, reducing cravings and quick spikes.
AsparagusNon-starchy vegetable rich in fiberSlows digestion, promotes fullness, and may help improve insulin sensitivity.
Parmesan cheeseFat + protein comboSlows carb absorption and adds umami flavor with minimal lactose.
ChivesContains antioxidantsAdds flavor without sodium or sugar, and supports overall inflammation balance.
Olive oil & butterHealthy fatsHelp delay glucose release into the bloodstream and keep you satisfied longer.

Ingredients

  • 2 slices prosciutto (0.7 oz / 20g), torn
  • 2 tsp unsalted butter
  • 3 egg whites
  • ½ tsp chives, finely chopped + extra for garnish
  • 2 tbsp Parmesan cheese, shredded
  • 1 oz (30g) asparagus, thinly sliced

Directions

  1. Heat 1 tsp olive oil in a small nonstick pan. Cook the asparagus until soft, then add prosciutto for 30 seconds. Remove and set aside.
  2. Melt butter in the same pan over low heat.
  3. Whisk egg whites with chives, salt, and pepper until frothy. Pour into the pan. Stir gently for about 10 seconds, then stop.
  4. Cover with a lid and cook for 2–3 minutes until the top looks just set.
  5. Add asparagus, prosciutto, and Parmesan to one side. Fold the omelet over and cook 30 seconds more.
  6. Slide onto a plate, garnish with extra chives, and serve warm.

Nutrition Facts (Per Serving)

EnergyCarbsProteinFat
306 kcal2 g37 g15 g

Recipe Details

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Diabetes-Friendly Fluffy Egg White Omelet with Prosciutto and Asparagus


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

This breakfast balances lean protein and fat, which helps slow digestion and keeps you feeling full longer — meaning less of a blood sugar spike after eating. With just 2 grams of carbs per serving, it’s perfect for anyone watching their glucose levels or easing into a lower-carb morning routine.


Ingredients

Scale

2 slices prosciutto (0.7 oz / 20g), torn

2 tsp unsalted butter

3 egg whites

1/2 tsp chives, finely chopped + extra for garnish

2 tbsp Parmesan cheese, shredded

1 oz (30g) asparagus, thinly sliced

Instacart Get Recipe Ingredients

Instructions

  • Heat 1 tsp olive oil in a small nonstick pan. Cook the asparagus until soft, then add prosciutto for 30 seconds. Remove and set aside.

  • Melt butter in the same pan over low heat.

  • Whisk egg whites with chives, salt, and pepper until frothy. Pour into the pan. Stir gently for about 10 seconds, then stop.

  • Cover with a lid and cook for 2–3 minutes until the top looks just set.

  • Add asparagus, prosciutto, and Parmesan to one side. Fold the omelet over and cook 30 seconds more.

 

  • Slide onto a plate, garnish with extra chives, and serve warm.

Notes

Pair it with a side of fresh berries or half an avocado for a little extra fiber and healthy fats — both of which support smoother post-meal glucose curves.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 306
  • Sugar: 1.3 g
  • Sodium: 1782.2 mg
  • Fat: 15.5 g
  • Saturated Fat: 8.2 g
  • Carbohydrates: 2.2 g
  • Fiber: 0.6 g
  • Protein: 37.6 g
  • Cholesterol: 78.9 mg

More Diabetes-Friendly Recipes

hangry woman coaching call to action image

Diabetes-Friendly Pumpkin Puree

If there’s one ingredient that screams fall vibes louder than pumpkin spice lattes, it’s pumpkin purée.

Grabbing a can from the store is convenient (just double check to make sure it’s pumpkin puree, and not pumpkin pie filling!), making it yourself means you get to control the flavor, texture, and freshness.

Plus, you skip out on any added sugars or preservatives that can sneak into pre-made versions — a win for blood sugar balance!

Pumpkin is naturally rich in fiber, vitamin A, and potassium, all of which support healthy digestion and help your body maintain steady glucose levels.

Research suggests that eating foods high in fiber (like pumpkin!) can improve post-meal blood sugar control by slowing down digestion and glucose absorption.

So whether you’re prepping for a cozy pie, a creamy soup, or a smoothie that tastes like fall in a glass, here’s how to make it from scratch.

Pumpkin Puree on a trivet around fall flavors

Ingredients & Benefits

Ingredients
Pumpkin4 lbs. (1.8 kg), deseeded and halvedNaturally low in carbs and calories, high in beta-carotene and fiber. Helps support stable glucose levels.
Water (for stovetop method)Enough to cover pumpkin chunksKeeps the purée soft without adding calories or fat.

That’s it! No added sugar, no fillers — just pure, wholesome pumpkin goodness.

There are two methods for making your puree. I find them both easy to do, but depending on your kitchen setup, one way may be easier than the other.

Oven Method

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Remove the pumpkin stem. Cut the pumpkin in half and scoop out the seeds and fibers (you can roast the seeds later for a crunchy snack!).
  3. Place the halves flesh-side down on the prepared baking sheet.
  4. Roast for 30–45 minutes, or until a knife slides in easily.
  5. Let cool for about an hour. Scoop out the flesh and blend until smooth.

Stovetop Method

  1. Peel, deseed, and chop the pumpkin into chunks.
  2. Boil in water for 20–25 minutes, until tender.
  3. Drain well and let it cool slightly.
  4. Blend until smooth in a food processor or blender.

Storage Tips

  • Store in an airtight container in the fridge for up to 1 week.
  • Freeze in ½-cup portions for up to 3 months — perfect for smoothies or recipes that call for “just a bit.”

Diabestie Tip

Homemade pumpkin purée has about 7g of carbs per serving with no added sugar, making it a smart and satisfying base for your favorite fall dishes. Pair it with a protein source (like Greek yogurt, nuts, or eggs) to balance your blood sugars even more.

Try It In:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Puree on a trivet around fall flavors

Diabetes-Friendly Pumpkin Puree


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

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.


Ingredients

Units Scale
  • 4 lbs pumpkin (deseeded and sliced into smaller chunks)
  • Water – Enough to cover the chunks of pumpkin.
  • Optional – pumpkin spice, or ground black pepper
Instacart Get Recipe Ingredients

Instructions

Oven Method

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

  2. Remove the pumpkin stem. Cut the pumpkin in half and scoop out the seeds and fibers (you can roast the seeds later for a crunchy snack!).

  3. Place the halves flesh-side down on the prepared baking sheet.

  4. Roast for 30–45 minutes, or until a knife slides in easily.

  5. Let cool for about an hour. Scoop out the flesh and blend until smooth.

Stovetop Method

  1. Peel, deseed, and chop the pumpkin into chunks.

  2. Boil in water for 20–25 minutes, until tender.

  3. Drain well and let it cool slightly.

  4. Blend until smooth in a food processor or blender.

Notes

Store in an airtight container in the fridge for up to 1 week.

Freeze in ½-cup portions for up to 3 months.

Save and roast the seeds for a delicious snack.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Basics, Meal Prep
  • Method: Oven or Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 39
  • Sugar: 3.7 g
  • Sodium: 5.7 mg
  • Fat: 0.3 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 9.2 g
  • Fiber: 3.3 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
parmesan eggs on a plate

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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

🥒 Zucchini Frittata (Low Carb, High Protein)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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.

Before you go…

join my free community.

Ad-free recipes, bookmark your favorites, free live learning events, get special deals and discounts on Nutrition Assistant, and free coaching opportunities. Why not?

Healthy, tasty foods!

Sign up for good-for-you recipes!

Secured By miniOrange