We Buy Diabetic Test Strips-Houston, Texas

04/01/2026

04/01/2026

Ingredients

3 tablespoons olive oil
1 lb sweet potatoes, cubed
1 medium yellow onion, chopped
3 tbsp Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 tsp ground turmeric
1 cup red lentils, rinsed
3 cups low-sodium vegetable stock
2 tsp sea salt
1 (13-ounce) can full-fat coconut milk
1 (5oz) bag baby spinach
1/2 lime, juiced
Cilantro, for serving

Method
1. In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

2. Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, and turmeric, and cook until fragrant, about 1 minute.

3. Add the lentils, stock, salt, and browned sweet potatoes to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 7 to 13 minutes.

4. Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced, and the lentils are creamy and falling apart, 15 to 20 minutes. Stir in spinach and cook until wilted. Remove from heat, stir in the lime juice, and top with cilantro. Enjoy!

Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

04/01/2026

Makes 2 servings!
Ingredients

2 tbsp extra virgin olive oil�
4 oz shiitake mushrooms thinly sliced�
1/2 cup onion, thinly sliced�
2 bundles baby bok choy, sliced in half lengthwise�
1 inch fresh ginger, chopped or grated�
2 cloves garlic, chopped or grated�
4 cups low sodium vegetable broth�
3 tbsp low sodium soy sauce or tamari �
1 tbsp rice vinegar�
1 tbsp sriracha�
1/2 block firm tofu cut in squares�
2 squares Millet and Brown Rice Ramen Noodles (I use Brand)
1/2 cup corn�sesame seeds, green onion & chili crunch for topping

1. Heat the olive oil in a pot over medium heat. Add the mushrooms, onion, garlic, and ginger, and cook until tender, about 3-5 minutes.�
2. Add the bok choy to the pot. Cook 1-2 minutes per side or until slightly charred and wilted. �
3. Add the broth, soy sauce, rice vinegar, and sriracha. Add the noodles and bring to a boil. Lower heat and simmer until noodles are soft and fully cooked, stirring occasionally. about 4 mins. Stir in the tofu and corn and remove from heat. �
4. Serve with sesame seeds, green onion, and chili sesame oil. Enjoy warm!

04/01/2026

Ingredients
1 cup thick plant-based yogurt (I’m using plain & simple thick & creamy coconut yogurt)�4 oz vegan feta (I’m using )�Zest and juice from 1 lemon
1/4 tsp sea salt�1 tbsp agave or pure maple syrup�seeds from 1 pomegranate�1/3 cup raw pistachios, chopped�1/2 cup fresh parsley, chopped�1/4 cup fresh mint, chopped�sprinkle of ground sumac, za’tar, or smoked paprika �extra virgin live oil drizzle�
fresh veggies, pita, sourdough, or crackers, for dipping! I’m using gf crackers!

1.Add the plant-based yogurt and feta, lemon zest, lemon juice, sea salt, and agave or maple to a food processor and blend until smooth.

2.Spread the creamy dip to a board or plate and sprinkle evenly with pomegranate seeds. Add the chopped pistachios, parsley, and mint evenly all over.

3.Top with a prinkle of sumac, za’tar, or smoked paprika and a generous drizzle of olive oil.

04/01/2026

04/01/2026

Vegan + GF Rasta Pasta
Ingredients


6 oz dry gluten-free pasta such as Organic Brown RIce Penne Pasta
2 tbsp of olive oil
1/2 cup onion chopped
3 garlic cloves chopped
6 oz Mushrooms
2 scallion sliced
3 bell peppers red, yellow/orange, and green, all sliced
1/4 cup of warm pasta water saved from draining the pasta or veggie broth
1 small tomato chopped
3 tbsp jerk seasoning
1 tsp turmeric
1 can coconut milk
2 tbsp nutritional yeast
Sprinkle of thyme

Instructions

1. Cook pasta as directed on the box. Reserve 1/4 cup of pasta cooking water, then drain in a colander and set aside.�
2. On medium heat, heat the olive oil and saute the onion, garlic, mushrooms, scallion, sea salt until soft, about 5 to 7 minutes�
3. Add the bell peppers to the pan, pour in the 1/4 cup of pasta water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.
4. Increase the heat to medium and stir in the tomato and jerk seasoning.�
5. Add the pasta, turmeric, and coconut milk into the skillet and stir all of the ingredients together.�
6. Continue to cook for 4-5 minutes.�
7. Finally, stir in the nutritional yeast and continue to cook for another 2 minutes.�
8. Garnish with thyme & enjoy!

04/01/2026

04/01/2026

https://lowcarbtips.org/weight-loss-guide-for-beginners-step-by-step-meal-plan-pbd1/

04/01/2026

04/01/2026

Free Meal Plan: https://lowcarbtips.org/weight-loss-guide-for-beginners-step-by-step-meal-plan-pbd1/

04/01/2026

04/01/2026