How to eat complex carbs safely! ⬇️ I left you the recipes below 🤗💕 One of our biggest resolutions for 2026 is continuing to prevent Type 2 diabetes while enjoying real food, including complex carbs like quinoa and chickpeas! Many of us fear carbs when managing glucose, but the secret isn't cutting them out completely; it’s about "dressing" them. The Balance: To blunt the insulin spike, try not to eat a carbohydrate "naked" (by itself). Instead, build your bowl using this formula to slow down digestion: 1. Fiber (The Base): Veggies create a mesh in the stomach. 2. Protein (The Satiety): Keeps you full and stabilizes energy. 3. Healthy Fats (The Buffer): Slows down how fast sugar hits the blood. 4. Complex Carbs: The energy source! IN THIS BOWL: 🥣 The Carbs: Quinoa & Chickpeas (Rich in inherent fiber) 🥗 The Fiber: Cucumber, Tomatoes, Red Onion, Parsley 🍗 The Protein: Chicken Breast 🫒 The Fats: Kalamata Olives, Olive Oil, Greek Yogurt This combo turns a potential glucose spike into a steady wave of energy. 🥗Mediterranean Quinoa Bowl ⬇️ Ingredients Quinoa: 1 1/2 cups washed quinoa 3 cups low sodium chicken broth Pinch of salt Salad: Chopped cherry tomatoes Chopped cucumber Chopped fresh parsley Canned chickpeas, washed Thinly sliced red onion Salt Black pepper Lemon juice Olive oil Chicken: Fresh chicken breast Paprika Salt Black pepper Garlic powder Olive oil Extras: Kalamata olives Greek yogurt Chopped fresh parsley Fresh lemon juice Instructions: 1. Cook quinoa in chicken broth with a pinch of salt until liquid is absorbed. 2. Mix tomatoes, cucumber, parsley, chickpeas, and onion in a bowl. Season with oil, lemon juice, salt, and pepper. 3. Season chicken with paprika, garlic powder, salt, and pepper. Pan sear in olive oil until cooked, then slice. 4. Top quinoa and salad with chicken, Greek yogurt, olives, parsley, and a final drizzle of olive oil and lemon juice. —---------- 💕Cauliflower and Chickpea Salad ⬇️ Ingredients For the oven: 1 head of cauliflower, cut into small florets 1 can (15 oz) chickpeas, drained and dried 1/2 red onion, cut into thick slices 2 tbsp olive oil 1/2 tsp Garlic powder 1/2 tsp Paprika 1/8 tsp Ground coriander 1/8 tsp Turmeric Salt and pepper to taste For the salad: 1/3 cup pomegranate seeds 1/3 cup sliced almonds 1/4 cup finely chopped mint leaves 1/3 cup chopped parsley Dressing: 1/4 cup extra virgin olive oil or tahini 2 tbsp lemon juice Instructions 1. Mix the cauliflower, chickpeas, and onion with the olive oil and seasonings. 2. Spread them on a baking sheet and roast at 400°F for 20-25 minutes. 3. Remove from the oven and add the pomegranate seeds, almonds, mint, and parsley. 4. Add the olive oil (or tahini) and lemon juice, mix well, and serve. - @yaidymakes