DIABETES MELLITUS– WEEKLY DIET PLAN STRATEGY

Diabetes mellitus describes a group of illness that impact how your body utilizes blood sugar level (glucose). Glucose is important to your health due to the fact that it’s an essential source of energy for the cells that comprise your muscles and tissues.

Here we discuss a weekly diet prepare for diabetes mellitus:

SUNDAY
BREAKFAST 8.00-8.30 am	1 cup prepared oatmeal + 1 cup of blueberries + 1 teaspoon chia seeds
MIDMEAL 11.00-11.30 am	Coconut water (1 glass)
LUNCH 2.00-2.30 pm	2 Chapattis + 1 cup of capsicum sbji + + salad + curd
NIGHT 4.00-4.30 pm	1 cup of sprouts salad
SUPPER 8.00-8.30 pm	2 chapattis + 1 cup of Black gram daal + salad
MONDAY
BREAKFAST 8.00-8.30 am	Sweet potato toast (2 pieces)
MIDMEAL 11-11.30 am	1 glass of fresh fruit juice
LUNCH 2.00-2.30 pm	2-3 chapattis + 1 cup moong dal + salad
NIGHT 4.00-4.30 pm	1 cup veggie soup
SUPPER 8.00-8.30 pm	2 chapattis + 1 cup of mix veg sabzi + salad
TUESDAY
BREAKFAST 8.00-8.30 am	A one-third cup of Grape-Nuts and half a cup blueberries and 1 cup unsweetened almond milk.
MIDMEAL 11.00-11.30 am	1 part of combined fruit (pomegranate, apple, beetroot and so on)
LUNCH 2.00-2.30 pm	2 chapattis + 1 cup broccoli sabzi + salad
NIGHT 4.00-4.30 pm	1 cup low fat milk with turmeric
SUPPER 8.00-8.30 pm	2 chapattis + 1/2 cup masoor dal + 1/2 cup rice + salad
WEDNESDAY
BREAKFAST 8.00-8.30 am	Dosa– 2 + Green chutney– 1 tsp
MIDMEAL 11.00-11.30 am	Water drenched almonds and walnut (4-5)
LUNCH 2.00-2.30 pm	2 -3 chapatti + 1/2 cup paneer sabji +1/ 2 cup wild rice + salad
NIGHT 4.00-4.30 pm	1 part fruit (any fruit ecpect canned fruits)
SUPPER 8.00-8.30 pm	2 chapattis + 1 cup green leafy sbzi + salad
THURSDAY
BREAKFAST 8.00-8.30 am	1 cup low-fat plain Greek yogurt sweetened with half banana mashed + 1 cup strawberries + 1 tablespoon chia seeds.
MIDMEAL 11.00-11.30 am	1 cup of wild rice flakes
LUNCH 2.00-2.30 pm	3 roti + 1/2 cup wild rice + 1/2 cup mushrooms sbji + salad
NIGHT 4.00-4.30 pm	1 cup milk with a pinch of turmeric
SUPPER 8.00-8.30 pm	2 chapattis + 1 cup moong dal + salad
FRIDAY
BREAKFAST 8.00-8.30 am	1 cup prepared oatmeal + 1 tablespoon peanut butter + 1 tablespoon chia seeds.
MIDMEAL 11.00-11.30 am	1 glass of fresh fruit juice
LUNCH 2.00-2.30 pm	2 roti + 1 cup veg pulao + 1/2 cup spinach curry
NIGHT 4.00-4.30 pm	Sprouts salad– 1 katori
SUPPER 8.00-8.30 pm	2-3 chapattis + 1 cup masoor dal + salad
SATURDAY
BREAKFAST 8.00-8.30 am	Veg vermicelli + 1 cup natural tea
MIDMEAL 11.00-11.30 am	1 part fruit (guava, apple, papaya)
LUNCH 2.00-2.30 pm	2-3 roti + 1 cup cauliflower sabji + salad + 2 tsp of mint curd chutney
NIGHT 4.00-4.30 pm	1 cup Herbal tea
SUPPER 8.00-8.30 am	2 chapattis + 1/2 cup rice + 1 cup mushroom sbji + salad

FOOD ITEMS TO BE AVOIDED

• Fine-tuned flour, rice
• Frozen pulses
• Red chillies
• Butter, hydrogenated oil, cream
• Peanuts, raisins, cashew, pistachio
• Entire milk, butter, complete fat yogurt, cheese, cream, condensed milk
• Alcohol, soft drinks, packaged soups, packaged fruit juices, sugarcane juice, cream based alcohols

FOOD ITEMS TO BE CONSUMED

• Whole, minimally processed foods
• Fiber-rich vegetables and fruits
• Complicated carbs in small amounts
• Lean protein
• Healthy fats
• Limitations sugarcoated
• Fine-tuned grains
• Follow– mediterranean, low-carb, dash, paleo, and vegetarian