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5 Must-Try Low Carb Side Dishes

Updated: Apr 24, 2021

As someone with Type 2 Diabetes, you may have gone to a gathering of family or friends a time or two feeling nervous about whether there will be foods available that are safe for your blood sugar.


Because unfortunately, not everyone understands what you are going through. And what do you do if you walk in and there's just a combo of starch and sweets? UGH.


You might think that you just can't eat socially anymore, or that it's normal to feel deprived and restricted at family events.


But it doesn't have to feel like that - in fact, it SHOULDN'T. And you don't have to settle for boring lettuce salads because you don't want to have French fries.


I'm going to share with you a variety of low-carb side dishes that will blow your taste buds away, and keep your blood sugar in range.


So that you can go to, or host, events without worrying about what you'll be able to eat.



The Side Dish Recipes



Crispy Zucchini Swirls


4 Zucchini squash

1 Tbsp olive oil

½ C grated parmesan cheese

½ tsp cayenne pepper


  1. Preheat the oven to 425F.

  2. Cut the ends off of each zucchini and cut in half. Stick a skewer through the center of each zucchini.

  3. Using a small knife at an angle, twist the zucchini away from you.

  4. Spread it out on the skewer, and drizzle with olive oil.

  5. Combine parmesan and cayenne pepper, and sprinkle over each zucchini generously.

  6. Bake for 30 minutes, flipping halfway.

  7. Dip in your favorite sauce!






Roasted Squash with Paremesan


2 yellow summer squash

1 Tbsp oil

¼ C grated parmesan cheese

Salt and pepper


  1. Preheat the oven to 425F.

  2. Cut the ends off each squash and slice into ¼ inch slices.

  3. Toss the squash in a large bowl with olive oil, salt and pepper

  4. Add parmesan and stir until combined.

  5. Roast for 22-25 minutes.





Caprese Salad


4 oz mozz balls

1 C cherry tomatoes, halved

5-8 basil leaves

1 Tbsp olive oil

2 tsp balsamic vinegar

Dash of salt and pepper


  1. Halve cherry tomatoes, chop basil leaves

  2. Mix olive oil and balsamic vinegar in a medium bowl

  3. Add tomatoes, mozz, basil and toss with oil and vinegar mixture until combined.






Roasted Buffalo Cauliflower


2 Tbsp oil

1 head cauliflower

¼ C grated parmesan cheese

⅓ C buffalo sauce (sugar free)


  1. Preheat the oven to 375F.

  2. Place buffalo sauce, butter, and oil to a microwave safe bowl. Heat 30 seconds at a time until butter is melted. Stir to combine.

  3. Add cauliflower and stir until coated.

  4. Spread cauliflower mixture on a rimmed baking sheet.

  5. Bake for 30 minutes. Sprinkle with parmesan cheese. Continue to bake 10 mins more until slightly toasted.





Egg Salad


8 hard-boiled eggs

1 chive, sliced thin

¼ C mayo

¼ C Greek yogurt

1 tsp mustard

¼ tsp salt

⅛ tsp pepper


  1. Hard boil eggs. Peel and chop.

  2. Mix mustard, mayo, chives, salt and pepper.

  3. Add the eggs to the mayo mixture and stir until combined.

  4. Serve within 2 days as a side, in a lettuce wrap, or on a sandwich.



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