Add some healthy low-calorie and low-carb recipes in your diabetics diet plan menu before touring anywhere that keep you fit.

Going on holiday travel may be a big struggle for someone who is suffering for diabetics diseases. Traveling with diabetes requires a little advance planning. Diabetes shouldn’t stop you from doing the things you want to do. If you want to travel, and you have diabetes, you must plan ahead carefully about your healthy have to list some healthy recipes for diabetics during travel.Living with diabetes can be a challenge, but these tasty and healthy recipes make it easier, and the whole family can enjoy them as well. Some easy & healthy diabetes recipes for brunch, side dishes and dinners are healthy ways to keep your blood sugar in check. Whether you’re diabetic or simply trying to eat more healthfully, these diabetes-friendly recipes are low in carbs and calories. Check out listed healthy recipes for diabetics diet plan, are below:

Healthy Diabetic Diet Plan Recipes

Chargrilled fish with green chilli

Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft. Stir in the ginger and mustard seeds for 30 seconds or until aromatic. Stir in the coconut for 1-2 minutes or until light golden. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.Preheat a barbecue grill or chargrill on high. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork. Divide the steamed vegetables among plates. Top with the fish and a spoonful of the coconut mixture.

Snacks Recipes

Diabetic Living’s dietitians scoured the supermarkets to find the most nutritious packaged snacks, and a panel of taste-testers (including people with diabetes) ranked the treats. From chips and dip to cookies and popcorn, see which snacks were awarded the Diabetic Living What to Eat Seal of Approval.

Chard & Feta Tart

Travel tips for diabetes diet

Travel tips for diabetes diet

Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired tart. The cracker like crust is quite sturdy so you can serve this as finger food at your next party or alongside a mixed green salad for a light supper.

Quinoa salad with chickpeas

Salad recipes are so healthy and it may beneficial for a diabetics patient.


Preheat oven to 200°C. Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Spray with oil and season with pepper. Roast for 10 minutes. Add the tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Meanwhile, heat the olive oil in a medium saucepan over medium heat. Stir in the garlic and cumin for 30 seconds or until aromatic. Add the quinoa and water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.
Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl. Toss gently to combine. Divide among bowls and drizzle with extra virgin olive oil and vinegar. Top with basil leaves.

Elise’s Sesame Noodles – Diabetics Recipe

This recipes can take place in your healthy diabetics diet plan.
Sesame noodles may help you to reduce diabetics problems.Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.
Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Scallop and Asparagus Alfredo

This is an exotic dish that is an ideal pick for travelling.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. Cook pasta according to package directions, adding asparagus for the last 3 minutes of cooking time. Drain and keep warm.
In a large skillet melt butter over medium-high heat. Add scallops and garlic. Cook for 4 to 5 minutes or until scallops are golden brown, turning once. Remove scallops from skillet and put them with the pasta mixture to keep warm. Whisk evaporated milk into the drippings in the skillet. Turn heat to medium-low. Add cream cheese, Parmesan cheese, lemon juice, and lemon-pepper seasoning. Cook and stir until heated through and cheeses are melted. Add cooked pasta and asparagus to the skillet; toss to coat. Divide pasta mixture between two dinner plates. Top with the cooked scallops. If desired, garnish with parsley.