45+ Heartwarming Sunday Diabetic Japanese Recipes to Celebrate

Japanese cuisine is renowned for its rich flavors, emphasis on fresh ingredients, and healthy preparation methods.

For individuals managing diabetes, it’s essential to incorporate meals that are not only nutritious but also supportive of stable blood sugar levels.

Luckily, Japanese cooking offers a wide range of diabetic-friendly options, many of which are naturally low in carbs, high in fiber, and rich in healthy fats.

In this blog, we’ll explore 45+ delicious and satisfying Sunday recipes that are both mindful of your blood sugar levels and your taste buds.

From savory soups and light salads to heartwarming mains and guilt-free desserts, these dishes will make your Sunday meals flavorful and diabetic-friendly.

45+ Heartwarming Sunday Diabetic Japanese Recipes to Celebrate

Eating well with diabetes doesn’t mean sacrificing flavor or tradition.

With these 45+ diabetic-friendly Japanese recipes, you can enjoy the vibrant and diverse world of Japanese cuisine while managing your blood sugar levels.

These recipes are packed with nutrient-dense ingredients like tofu, fish, vegetables, and whole grains, all carefully selected to promote balanced blood sugar.

Whether you’re looking for a light soup to start your day or a savory entrée to wrap up your weekend, these recipes will bring joy to your Sunday meals.

Enjoy the health benefits and the delicious flavors of Japan in the comfort of your own home.

Miso-Glazed Salmon with Steamed Veggies

Miso-glazed salmon is a perfect Sunday meal for individuals managing diabetes. This dish combines the umami-rich flavor of miso with the heart-healthy omega-3s of salmon. Paired with steamed vegetables, it’s a balanced meal that satisfies the palate while keeping your blood sugar levels in check. Low in carbohydrates and high in flavor, this Japanese-inspired recipe is a crowd-pleaser for the whole family.

Ingredients:

• 4 salmon fillets (about 4 oz each)
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tbsp mirin (or a sugar-free substitute)
• 1 tsp grated ginger
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup snow peas
• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix miso paste, rice vinegar, soy sauce, mirin, and grated ginger until smooth.
3. Brush the mixture generously over the salmon fillets. Place them on the baking sheet.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
5. While the salmon is baking, steam the broccoli, carrots, and snow peas for about 5 minutes, or until tender-crisp.
6. Serve the salmon with the steamed vegetables, and garnish with lemon wedges.

This miso-glazed salmon with steamed veggies is a testament to how delicious and satisfying diabetic-friendly meals can be. The harmony of flavors and nutrients ensures a meal that’s both enjoyable and health-conscious. Make this your go-to for Sunday dinners and enjoy a meal that supports your wellness journey.

Japanese Chicken and Tofu Hot Pot (Yudofu)

Yudofu, a traditional Japanese hot pot, is a warm and nourishing dish ideal for a relaxing Sunday meal. Packed with lean chicken, protein-rich tofu, and an array of vegetables, this recipe is low in carbohydrates and brimming with nutrients. Its comforting flavors and gentle heat make it an excellent choice for managing blood sugar levels while indulging in a wholesome, cozy meal.

Ingredients:

• 1 boneless, skinless chicken breast (sliced thin)
• 1 block firm tofu (cubed)
• 4 cups dashi broth (or low-sodium chicken broth)
• 1 cup Napa cabbage (chopped)
• 1 cup shiitake mushrooms (sliced)
• 1 medium carrot (sliced into thin rounds)
• 2 green onions (sliced)
• 2 tbsp low-sodium soy sauce
• 1 tbsp mirin (or sugar-free substitute)
• 1 tsp sesame oil

Instructions:

1. Heat dashi broth in a large pot over medium heat.
2. Add the chicken slices and cook for 3-4 minutes, skimming off any foam that rises to the surface.
3. Add tofu, Napa cabbage, shiitake mushrooms, and carrot to the pot. Simmer for about 10 minutes, or until the vegetables are tender.
4. Stir in soy sauce, mirin, and sesame oil. Adjust seasoning to taste.
5. Serve the hot pot in individual bowls, garnished with sliced green onions.

Yudofu is a comforting and versatile dish that makes managing diabetes a flavorful endeavor. Its balanced combination of lean protein, fiber-rich vegetables, and subtle seasoning makes it an easy-to-love option for Sunday meals. Whether shared with family or enjoyed solo, this Japanese hot pot will leave you feeling nourished and satisfied.

Matcha Chia Pudding with Berries

Matcha chia pudding is a delightful Japanese-inspired dessert or breakfast option that’s diabetic-friendly. This creamy, antioxidant-rich treat combines the earthy notes of matcha with the natural sweetness of berries, offering a guilt-free indulgence. Packed with fiber and healthy fats from chia seeds, it helps maintain stable blood sugar levels while satisfying your sweet tooth.

Ingredients:

• 2 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tsp matcha powder
• 1/2 tsp vanilla extract
• 1-2 packets of stevia or monk fruit sweetener (to taste)
• 1/4 cup fresh berries (blueberries, raspberries, or strawberries)

Instructions:

1. In a small bowl, whisk together almond milk, matcha powder, vanilla extract, and sweetener until smooth.
2. Stir in the chia seeds and mix well.
3. Cover and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency.
4. Before serving, give the pudding a good stir and top with fresh berries.

This matcha chia pudding is a perfect example of how dessert can be both delicious and diabetes-friendly. The blend of flavors and textures makes it a satisfying end to any meal or a refreshing start to your Sunday morning. Incorporate this recipe into your weekly routine for a burst of energy and balanced nutrition.

Shirataki Noodles with Miso and Tofu Stir-Fry

Shirataki noodles, often referred to as “konjac noodles,” are low in carbohydrates and a perfect base for a diabetic-friendly stir-fry. This dish combines the delicate texture of Shirataki noodles with the creamy richness of tofu and the savory umami of miso. It’s a wholesome, satisfying meal that’s not only flavorful but also supports stable blood sugar levels, making it an ideal choice for a Sunday lunch or dinner.

Ingredients:

• 1 package Shirataki noodles (drained and rinsed)
• 1 block firm tofu (pressed and cubed)
• 2 tbsp white miso paste
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup sliced bell peppers (any color)
• 1/2 cup sliced zucchini
• 1/4 cup sliced green onions
• 1 clove garlic (minced)
• 1 tsp grated ginger

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes.
2. Add the garlic, ginger, bell peppers, and zucchini to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
3. Stir in the Shirataki noodles, miso paste, soy sauce, and rice vinegar. Cook for another 5 minutes, stirring well to coat everything in the miso sauce.
4. Garnish with sliced green onions before serving.

This Shirataki noodles stir-fry is an incredibly satisfying meal that brings together a delightful combination of textures and flavors. The tofu provides protein, while the Shirataki noodles are a low-calorie, carb-friendly option. With its rich umami flavor from the miso and the slight crunch of the vegetables, this dish is perfect for anyone managing their blood sugar while enjoying a savory, filling meal.

Kabocha Squash and Miso Soup

Kabocha squash, also known as Japanese pumpkin, is a low-carb vegetable packed with vitamins and fiber, making it an excellent choice for diabetic-friendly meals. Combined with the richness of miso broth, this comforting soup is perfect for a Sunday meal that warms the soul. With a balance of sweetness from the squash and umami from the miso, this soup is both nutritious and satisfying, providing essential nutrients without spiking blood sugar levels.

Ingredients:

• 2 cups kabocha squash (peeled and cubed)
• 4 cups low-sodium vegetable broth
• 2 tbsp white miso paste
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1/2 cup sliced green onions
• 1 tbsp toasted sesame seeds (optional for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the grated ginger and cook for 1-2 minutes, until fragrant.
2. Add the cubed kabocha squash to the pot and sauté for 3-4 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let the squash cook for 10-12 minutes, or until tender.
4. In a small bowl, dissolve the miso paste in a small amount of warm broth and stir to combine. Add this mixture to the pot and stir well.
5. Stir in the soy sauce and cook for an additional 5 minutes.
6. Serve the soup hot, garnished with sliced green onions and toasted sesame seeds if desired.

This Kabocha Squash and Miso Soup is a heartwarming and nutrient-packed dish that’s perfect for a Sunday meal. The kabocha squash provides a rich, sweet flavor that pairs beautifully with the savory miso broth. This soup is a great way to incorporate more fiber into your diet while managing blood sugar levels, making it a comforting yet healthy option for anyone with diabetes.

Japanese Cucumber and Seaweed Salad

This Japanese cucumber and seaweed salad, or “Sunomono,” is a light, refreshing dish that’s perfect as a side for any meal. Made with crispy cucumber, hydrating seaweed, and a tangy dressing, it’s not only low in calories but also helps manage blood sugar levels. This simple and quick salad is packed with antioxidants and nutrients, making it an excellent choice for a Sunday meal that won’t leave you feeling heavy.

Ingredients:

• 2 medium cucumbers (thinly sliced)
• 1/2 cup dried wakame seaweed (rehydrated)
• 2 tbsp rice vinegar
• 1 tsp low-sodium soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp stevia or monk fruit sweetener (optional)
• 1 tsp sesame seeds (optional for garnish)
• 1 tsp sliced red chili (optional for heat)

Instructions:

1. Place the thinly sliced cucumbers in a large bowl and sprinkle with a pinch of salt. Let them sit for 10 minutes to release excess water.
2. In a separate bowl, mix the rice vinegar, soy sauce, sesame oil, and sweetener (if using) to create the dressing.
3. After 10 minutes, squeeze any excess water from the cucumbers and add them to the dressing.
4. Add the rehydrated seaweed and toss everything together.
5. Garnish with sesame seeds and chili slices before serving.

This Japanese Cucumber and Seaweed Salad is a fantastic, light side dish that complements any main course. The crispness of the cucumber combined with the savory seaweed and tangy dressing offers a satisfying, guilt-free way to enjoy a delicious side dish. It’s low in carbs, full of flavor, and perfect for helping you maintain balanced blood sugar levels, making it a must-try for any diabetic-friendly Sunday meal.

Grilled Teriyaki Chicken with Cauliflower Rice

This Grilled Teriyaki Chicken with Cauliflower Rice is a flavorful and low-carb dish that’s perfect for a Sunday meal. The teriyaki sauce, made with low-sodium soy sauce, ginger, and garlic, adds a savory depth to the grilled chicken, while the cauliflower rice serves as a light and nutritious alternative to regular rice. This dish is not only diabetes-friendly but also full of protein, fiber, and essential vitamins, ensuring that you stay satisfied without spiking your blood sugar levels.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey (or stevia as a sugar alternative)
• 1 tbsp grated ginger
• 1 clove garlic (minced)
• 1 medium head of cauliflower (grated into rice-sized pieces)
• 1 tsp olive oil
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional for garnish)
• Sliced green onions (optional for garnish)

Instructions:

1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, and garlic to make the teriyaki marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes to marinate.
3. While the chicken marinates, heat a large skillet over medium heat. Add olive oil and sauté the cauliflower rice for 5-7 minutes until tender. Season with salt and pepper to taste.
4. Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken for 5-7 minutes per side, or until fully cooked.
5. Serve the grilled chicken over the cauliflower rice and garnish with sesame seeds and sliced green onions.

Grilled Teriyaki Chicken with Cauliflower Rice is a wonderfully satisfying meal that combines the flavors of Japanese teriyaki with the health benefits of cauliflower rice. This low-carb, protein-packed dish is perfect for those looking to manage their blood sugar levels while still enjoying a delicious and hearty meal. It’s a flavorful and filling choice that’s sure to become a Sunday dinner staple.

Japanese-Style Eggplant and Tofu Stir-Fry

This Japanese-style eggplant and tofu stir-fry is a quick, nutritious, and diabetes-friendly dish that’s perfect for a healthy Sunday lunch or dinner. The combination of tender eggplant, crispy tofu, and savory soy-based sauce creates a rich, umami-packed flavor profile. The dish is low in carbs and provides a great source of plant-based protein and fiber, making it a fantastic option for those managing blood sugar levels.

Ingredients:

• 1 medium eggplant (sliced into rounds)
• 1 block firm tofu (pressed and cubed)
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic (minced)
• 1 tbsp hoisin sauce (optional for sweetness)
• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds (optional for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove tofu from the skillet and set aside.
2. In the same skillet, add the sliced eggplant, ginger, and garlic. Sauté for 5-7 minutes until the eggplant becomes tender.
3. Stir in soy sauce, rice vinegar, hoisin sauce (if using), and cooked tofu. Cook for an additional 3-4 minutes, ensuring the tofu is coated in the sauce.
4. Garnish with sliced green onions and toasted sesame seeds before serving.

This Japanese-Style Eggplant and Tofu Stir-Fry is a delicious, light dish that’s perfect for those with diabetes. The eggplant’s savory flavor pairs perfectly with the crispy tofu and tangy soy-based sauce, making it a comforting and satisfying meal. Packed with plant-based protein and fiber, it’s an ideal choice for keeping blood sugar levels stable while still enjoying a flavorful meal.

Soba Noodles with Avocado and Cucumber Salad

Soba noodles, made from buckwheat, are a traditional Japanese noodle that provides a gluten-free and low-glycemic alternative to regular pasta. Paired with creamy avocado, refreshing cucumber, and a light sesame dressing, this Soba Noodles with Avocado and Cucumber Salad is a perfect Sunday meal that is both satisfying and healthy. This dish is high in fiber and healthy fats, helping to maintain steady blood sugar levels while providing essential nutrients.

Ingredients:

• 8 oz soba noodles (100% buckwheat)
• 1 ripe avocado (sliced)
• 1 medium cucumber (thinly sliced)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp sesame seeds
• 1 tbsp chopped cilantro (optional for garnish)

Instructions:

1. Cook the soba noodles according to package instructions. Once cooked, drain and rinse under cold water to cool.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger to make the dressing.
3. In a large mixing bowl, combine the cooled soba noodles, sliced avocado, and cucumber.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with sesame seeds and chopped cilantro before serving.

Soba Noodles with Avocado and Cucumber Salad is a refreshing and wholesome meal that’s perfect for a diabetic-friendly Sunday lunch. The soba noodles provide fiber and essential minerals, while the avocado adds healthy fats to keep you feeling full and satisfied. This simple yet flavorful dish helps maintain steady blood sugar levels, making it a light and nourishing choice for a balanced meal.

Salmon Teriyaki with Steamed Vegetables

Salmon teriyaki is a simple yet flavorful dish that offers a perfect balance of protein, healthy fats, and umami. This diabetes-friendly recipe uses a homemade low-sodium teriyaki sauce to marinate the salmon, and it’s paired with lightly steamed vegetables like broccoli and carrots. Rich in omega-3 fatty acids and vitamins, this meal is both heart-healthy and ideal for managing blood sugar levels while delivering a tasty and satisfying experience.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or stevia (for sweetness)
• 1 tsp sesame oil
• 1 clove garlic (minced)
• 1 tsp grated ginger
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 tbsp sesame seeds (optional for garnish)
• Sliced green onions (optional for garnish)

Instructions:

1. In a small bowl, whisk together soy sauce, rice vinegar, honey (or stevia), sesame oil, garlic, and ginger to create the teriyaki marinade.
2. Place the salmon fillets in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 30 minutes to marinate.
3. While the salmon marinates, steam the broccoli and carrots for about 5-7 minutes until tender but still vibrant in color.
4. Heat a grill pan or skillet over medium heat. Cook the marinated salmon fillets for 4-5 minutes per side or until cooked through.
5. Serve the salmon fillets on a plate alongside the steamed vegetables. Garnish with sesame seeds and sliced green onions if desired.

Salmon Teriyaki with Steamed Vegetables is a well-rounded, nutrient-rich meal that’s perfect for those managing diabetes. The salmon is an excellent source of healthy omega-3 fats, and the steamed vegetables provide fiber and essential vitamins without added sugars or carbs. With a light, homemade teriyaki sauce, this dish is flavorful and satisfying, making it a perfect choice for a Sunday dinner that promotes both heart health and blood sugar balance.

Miso-Glazed Grilled Eggplant

Miso-glazed grilled eggplant offers a smoky, umami-packed flavor that’s ideal for a diabetes-friendly side dish or light main. The miso glaze, made with low-sodium miso paste and other savory ingredients, adds depth to the grilled eggplant’s rich texture. This dish is low in carbs and high in fiber, providing a healthy and satisfying way to enjoy eggplant while keeping blood sugar levels in check.

Ingredients:

• 2 medium eggplants (sliced into 1-inch thick rounds)
• 2 tbsp low-sodium miso paste
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp low-sodium soy sauce
• 1 tsp grated ginger
• 1 tsp honey or stevia (optional for sweetness)
• 1 tbsp sesame seeds (optional for garnish)
• Fresh cilantro (optional for garnish)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the miso paste, rice vinegar, sesame oil, soy sauce, ginger, and honey (if using) to create the miso glaze.
3. Brush both sides of the eggplant slices with the miso glaze and let them sit for a few minutes to absorb the flavor.
4. Place the eggplant slices on the grill and cook for 3-4 minutes per side, until grill marks appear and the eggplant is tender.
5. Garnish with sesame seeds and fresh cilantro before serving.

Miso-Glazed Grilled Eggplant is a delectable, low-carb side dish that provides both savory flavors and healthy nutrients. The miso glaze imparts a rich umami flavor, making this dish an irresistible addition to any Sunday meal. The eggplant’s fiber content aids digestion and supports stable blood sugar, while the sesame oil adds healthy fats, making this recipe an ideal choice for those managing their blood sugar levels.

Japanese Zucchini and Tofu Pancakes (Okonomiyaki)

Okonomiyaki is a savory Japanese pancake, and this diabetes-friendly version is made with zucchini and tofu. This recipe uses low-carb ingredients like zucchini, tofu, and a small amount of whole wheat flour to keep it healthy and light. Packed with plant-based protein and fiber, these pancakes are great for controlling blood sugar and providing a fulfilling meal, perfect for a Sunday brunch or dinner.

Ingredients:

• 2 medium zucchinis (grated)
• 1/2 block firm tofu (pressed and crumbled)
• 1/4 cup whole wheat flour (or almond flour for lower carbs)
• 1 egg (or egg substitute)
• 1 tbsp low-sodium soy sauce
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1/4 cup chopped green onions
• 1 tbsp low-sodium soy sauce (for dipping)
• 1 tsp rice vinegar (for dipping)

Instructions:

1. In a large bowl, combine the grated zucchini, crumbled tofu, whole wheat flour, egg, soy sauce, and grated ginger. Mix until the ingredients are well combined.
2. Heat sesame oil in a large skillet over medium heat. Spoon portions of the batter into the skillet, flattening them slightly into pancake shapes.
3. Cook for 3-4 minutes per side, until golden brown and crispy on the edges.
4. In a small bowl, mix the soy sauce and rice vinegar to create a dipping sauce.
5. Serve the pancakes warm with the dipping sauce on the side.

Japanese Zucchini and Tofu Pancakes (Okonomiyaki) are a fantastic low-carb, high-protein meal that’s both satisfying and diabetic-friendly. The zucchini provides a light texture while the tofu adds protein and creaminess, making these pancakes a hearty yet healthy choice for any meal. Paired with a savory dipping sauce, they are a perfect option for those looking to enjoy a flavorful, blood sugar-stable dish on a Sunday.

Japanese Shrimp and Avocado Salad

The Japanese Shrimp and Avocado Salad combines succulent shrimp with creamy avocado and crisp vegetables, tossed in a tangy sesame dressing. This light, refreshing salad is packed with healthy fats, protein, and fiber, making it a perfect choice for those managing diabetes. It’s low in carbohydrates, providing a filling meal that helps stabilize blood sugar levels without sacrificing flavor. This dish is ideal for a light and nutritious Sunday lunch or dinner.

Ingredients:

• 12 large shrimp (peeled and deveined)
• 1 ripe avocado (diced)
• 1 small cucumber (thinly sliced)
• 1/4 cup shredded carrots
• 1 tbsp sesame oil
• 1 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp grated ginger
• 1 tsp sesame seeds
• 1 tbsp chopped cilantro (optional for garnish)
• 1 tbsp lime juice (optional)

Instructions:

1. Cook the shrimp: Heat a non-stick skillet over medium heat, add a little sesame oil, and sauté the shrimp for 2-3 minutes on each side until pink and fully cooked. Remove from heat and set aside to cool.
2. In a large bowl, combine the diced avocado, cucumber, shredded carrots, and cooled shrimp.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, ginger, and lime juice (if using).
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with sesame seeds and cilantro before serving.

This Japanese Shrimp and Avocado Salad is a delicious and light meal that offers a perfect balance of flavors and textures. The combination of tender shrimp and creamy avocado, along with the refreshing vegetables, creates a meal that is both satisfying and healthy. It is rich in healthy fats and protein while being low in carbs, making it ideal for those looking to manage their blood sugar levels while enjoying a tasty, nutritious dish.

Chicken Katsu with Cabbage Slaw

Chicken Katsu is a popular Japanese dish that typically involves breaded and fried chicken, but this diabetic-friendly version is made with a healthier twist. Instead of deep frying, the chicken is baked, and a light, crunchy cabbage slaw is served alongside it. This dish is a low-carb, high-protein meal that offers plenty of flavors without spiking blood sugar levels. It’s perfect for a satisfying Sunday meal that’s both indulgent and healthy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour (for breading)
• 1/4 cup grated Parmesan cheese
• 1 egg (beaten)
• 1 tbsp olive oil
• 2 cups shredded cabbage
• 1 small carrot (shredded)
• 1/4 cup low-fat mayonnaise
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. For the chicken, combine almond flour, Parmesan cheese, salt, and pepper in a shallow dish. Dip each chicken breast into the beaten egg, then coat with the almond flour mixture.
3. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 2-3 minutes on each side, just to brown them. Then transfer the chicken to a baking sheet and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. While the chicken bakes, prepare the cabbage slaw by mixing shredded cabbage, shredded carrot, mayonnaise, rice vinegar, Dijon mustard, salt, and pepper in a bowl. Toss well to combine.
5. Serve the baked chicken katsu with a generous portion of cabbage slaw on the side.

Chicken Katsu with Cabbage Slaw is a delicious and healthier take on the traditional Japanese comfort food. The baked chicken provides lean protein, while the cabbage slaw adds a crunchy and tangy contrast. With the use of almond flour for breading and a light, homemade dressing for the slaw, this dish is a perfect diabetic-friendly option that still delivers on flavor, making it an excellent choice for a Sunday dinner.

Tofu and Mushroom Miso Soup

Tofu and Mushroom Miso Soup is a warm, soothing Japanese dish packed with plant-based protein and rich umami flavor. The miso broth, made from low-sodium miso paste, is both light and hearty, while the tofu and mushrooms provide texture and nutrition. This simple, flavorful soup is low in carbs, full of fiber, and rich in antioxidants, making it an ideal meal for those with diabetes looking to enjoy a comforting and healthy dish.

Ingredients:

• 1 block firm tofu (cubed)
• 1 cup mushrooms (sliced, shiitake or button mushrooms work well)
• 4 cups water
• 2 tbsp low-sodium miso paste
• 1 tbsp low-sodium soy sauce
• 1/2 tsp grated ginger
• 1 green onion (chopped)
• 1 tsp sesame oil (optional)

Instructions:

1. In a medium pot, bring water to a simmer over medium heat.
2. Add the mushrooms and grated ginger to the pot and cook for 5-7 minutes until the mushrooms are tender.
3. In a small bowl, mix the miso paste with a bit of warm water to dissolve it, then stir it into the pot.
4. Add the cubed tofu and soy sauce to the soup and let it simmer for another 2-3 minutes, allowing the tofu to warm through.
5. Drizzle with sesame oil (optional) and garnish with chopped green onions before serving.

Tofu and Mushroom Miso Soup is a light, nourishing meal that offers a wealth of flavor with minimal carbohydrates. The tofu provides a source of plant-based protein, while the mushrooms add texture and essential nutrients. With the umami-rich miso broth, this soup is perfect for those looking to control blood sugar levels without compromising on taste. It’s a warm, comforting dish that works wonderfully as a starter or a light meal on a Sunday evening.

Note: More recipes are coming soon!