IDEAS

Based on your design brief, you should have a clear idea of what your final product will look like at
the end. Using the scores, you gave to the existing products in the inquiry and analysing task,
which dish came up as the highest ranking product, after all your analysis was conducted? You can
now further develop this recipe/product to come up with your design specification.

Developing Ideas

Design specification: complete this in relation to your product (day menu):

Colour, overall look, finish, what look are you trying to achieve? etc
Aesthetics
The food will be very vibrant as well as appealing. Food will have a “fresh” look and look like it from a magazine. With us using
different ways of cutting and grating to give a specific look and feel to the dish.

Cost Is there a maximum cost for making your product?

No, however we will not be using expensive food products.
e.g., caviar, anchovies, etc.

Customer Who is it for? Consider different aspects e.g. What is the target user’s age, gender, cultural and socio-economic
background? How will these factors influence your product?
A 15-year-old girl with a middle eastern background who has type 2 diabetes. This influences the product with needing to
incorporate different things like spices and techniques so the flavours and feel of the dishes are what she is used to.
How will the design directly or indirectly affect, and be affected by the environment? What sustainability factors do you
Environmental
considerations need to consider when planning, preparing and production of your product?
We will base our ingredients and resources from local farms and small businesses and will prep our vegetables and
ingredients with minimal amount of water if needed to save water while cleaning the products that need to be cleaned
thoroughly and well.
What are your considerations for taste, spell, appearance, colour, and texture of your final product?
Sensory
properties We are aiming to create meals that encourage the customer to eat healthy and foods that are suitable for diabetes.
We want to create a menu that is colourful and encouraging and clear with the ingredients and number of calories each meal
contains.
What must it do? What is its purpose?
Function
The purpose is to create a fun, yummy diabetic friendly all-day menu for our customer who is a middle eastern teenager that
is not too picky about her food.
What resources are required to make the product?
Manufacturing
The following resources we need are:
- Kitchen - Dairy Products
- Internet - Cooking Equipment
- Recipe books
- Vegetables
- Fruits
Are there limitations as to how the product can be created?
Yes, the product will not be able to have any nuts and eggs due to the restrictions of the school kitchens.
How much time is needed to create the product?
2 school periods (just under two hours)
 Are there any nutritional considerations for your target audience?
Nutrition
information - Limiting carbohydrates with added sugars or refined grains
- Eating carbohydrates from fruits, vegetables, homemade food and whole grains
What are the diet considerations for the client?
The clients should avoid the following in there food:
- Fried meat
- White bread
- Deep fried fish
- Sugar sweetened beverages
- Rice
- Pasta sweetened breakfast cereals
- Processed and packaged snacks
What components will you need to declare as allergens when catering for your target audience?
Declaration of
Allergens We will need to look at our clients medical history to determine whether they have any food allergies or other dietary
requirements (that doesn’t relate to diabetes).
What safety factors (e.g., 4C’s) need to be incorporated into the production of your product?
Safety
Cleaning after ourselves and making sure our ingredients are clean
- Cooking them by the instructions and until ready to eat
- Cross contamination making sure our raw meats and other ingredients are separate e.g. chopping boards, bowls,
knives, etc.

Are there any special ingredients that are associated with your diet related condition?
Materials/
Ingredients We would preferably like to include lots of the following ingredients in our recipes because they are the foods preferred for
people with diabetes:
- Fatty Fish
- Avocados
- Eggs
- Chia Seeds
- Beans
- Greek Yogurt
- Broccoli

Size What “human factors” need to be considered?

Some human factors that need to be considered are:
- cooking it properly
- client’s medical issues
- allergies
What anthropometric data needs to be considered?
- Maintaining client’s weight
This stage should stretch your imagination. Using everything you have decided
in your design specification,
draw and annotate 4 possible options for your solution.
Student name: Baaran Olime

Breakfast:
Ingredients:
 One slice of sourdough bread, toasted
 Half an avocado
 One egg
  Fresh herbs (parsley, thyme, or basil) for topping

Instructions:
1. Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop
the metal rims (outer rim only) of two mason jar lids into the pot so they are lying flat on the bottom.
When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover
the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
2. While the eggs are cooking, toast your sourdough and smash half your avocado on your toast. When
the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I
do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle
with chia seeds, salt, pepper and fresh herbs.

Lunch:
Pesto Pasta Colourful Hay
Ingredients:
 1/3 cup of parmesan cheese, cut into cubes
 ¼ cup olive oil
 1 bunch of parsley
 1 bunch of basil
 Salt, to taste
 3 cloves of garlic
 San Remo Vegeroni Spirals, 375g
 300mL of light thickened cream
 2 Chicken breasts (cut into pieces), cooked

Instructions:
1. Cook pasta according to packaging instructions.
2. Place the cheese, olive oil, parsley, basil, salt and garlic in a food processor or blender until combined.
3. Place the chicken and pesto on low medium heat on a pan. Add the cream to the mixture and
combine until cream is evaporated.
4. Strain your pasta and mix with chicken pesto mixture until all pasta is fully coated.
5. Enjoy!

Melon Fruit Salad

Ingredients:
 ¼ Fresh watermelon
 ½ Fresh rock melon
 ½ Fresh honeydew melon
 Bunch of fresh mint

Instructions:
1. Scoop your watermelon, rock melon and honeydew into balls.
2. Combine all the melon balls into a bowl.
3. Garnish with fresh mint and serve!

Chocolate Goats
Ingredients:
 250g of dark chocolate melts, melted
 One packet of pretzel rods
 A handful of pretzels
 Eye candy decorations / Melted white chocolate (to draw eyes)
Instructions:
1. Place your melted dark chocolate in a tall glass. Place one of your pretzel rods into the chocolate until
¾ of it is covered in chocolate. Once you have finished, lift the pretzel rod and shake off any excess
chocolate. Place on a baking sheet and decorate with pretzels and pipe on eyes. Place in the fridge for
30mins – 1 hour. Serve and enjoy!

Dinner
Ingredients:
 San Remo No 18 Penne 500g
 2 tbsp olive oil
 1 clove garlic – crushed
 2 x 400g tins peeled tomatoes, chopped
 2 tbsp stuffed olives, sliced
 1 tbsp parsley, chopped
 ½ capsicum, finely diced
 1 tsp basil leaves
 ½ tsp chilli powder (or to taste)
 1 tsp sugar
 Salt & pepper to taste
 Parmesan cheese, to serve

Instructions:
1. On medium heat, heat olive oil in a saucepan. Fry garlic until brown, stir frequently.
2. When brown add tomatoes, olives, parsley, capsicum, basil and chilli. Season with sugar, salt and
pepper. Bring to boil and simmer gently for 15 minutes.
3. Cook pasta according to packet directions. Drain well and return to pot.
4. Add ¾ of the sauce and gently stir it through, serve hot topped with the remaining sauce, sprinkled
with Parmesan cheese, and garnished with basil or parsley leaves.

Snack:
Ingredients:
 Sweet potatoes, red or golden beets, zucchini, summer squash, taro, rutabaga, white potatoes, or a
combination thereof

 Fine sea salt

 Avocado oil

Instructions:
1. Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
2. Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for
taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.

For Veggies with High Water Content (beets, zucchini, summer squash):
 3. Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow
to sweat out excess moisture for 15 minutes.
4. When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared
baking sheets in one layer, then brush or spray with avocado oil.
5. Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans
(including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10
minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others-
remove those as they finish.

For Veggies with Low Water Content (sweet potatoes, taro, rutabaga, white potatoes):
6. Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat.
Make sure all sides of each slice are well-coated.
7. Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with the sea salt.
8. Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans
(including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10
minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others-
remove those as they finish.

Student name: Lama Tawfik

 Me n u SUITABLEFOR
DIABETICS
MAIN MEALS
Br eakf ast : t oast ed muesli
Lunch:mor occan spiced meat balls
Dinner :Wint er St ir Fr y

SNACKS
Dipping Plat t er
Gr anola Snack Bar s
Sweet Pot at o baked chips

DESSERTS
Fr uit Tar t s
f r uit salad
Apple, Car r ot Muff ins

Breakfast:
Ingredients:
 1 cup raw oats
 1 tablespoon of olive oil
 ½ teaspoon ground cinnamon
 100g unsalted almonds
 low fat yogurt
 strawberries
 raspberries
 blueberries

Instructions:
1. Spread oats out on a baking sheet and bake at 180°C for 8-10 mins. Carefully toss oats with oil,
cinnamon and almonds and return to the oven for another 10 mins. Leave to cool before serving
scattered on low-fat plain yoghurt and berries.

Lunch:
Ingredients:
 450g minced lean beef
 1 onion, finely chopped
 2 garlic cloves
 30g parsley
 1 tablespoon ground cinnamon
 1 teaspoon all spice
 Salt and freshly ground black pepper
 Vegetable oil
 400g baby onions, peeled
 1 cup beef stock
 1 bay leaf
 1 tablespoon fresh coriander
 1 tablespoon fresh mint

Instructions:
1. Place the mince, onions, garlic, parsley, egg, allspice, cinnamon, salt and pepper into a large mixing
bowl.
2. Mix together (using your hands) until all ingredients are well combined. Roll into golf ball sized
meatballs. Heat a little vegetable oil in a large pan and fry meatballs in batches until golden brown.
3. Remove and set aside. Using the same pan, heat a little more oil and fry the onions until golden
brown (about 10 mins).
4. Add the beef stock, bay leaf and meatballs. Bring to a simmer, cover with lid and cook over a very low
heat for about 20 mins. Remove the lid and simmer for a further 20 mins.
5. Garnish with the chopped herbs and serve with brown rice and roasted vegetables

Dinner:
Ingredients:
 2T canola oil
 1 onion
 2 garlic cloves chopped
 1 tablespoon grated ginger
 1 chilli, finely chopped
 3 large carrots, thinly sliced
 2 cups broccoli florets
 1 cup cabbage, shredded
 3 chicken breasts, cut into strips
 2 cups shredded spinach
 Juice of 1 lemon

Instructions:
1. In a large frying pan, heat oil and fry onion, garlic, ginger, chilli and carrots together.
2. Add broccoli and continue to fry for about 5 mins. Next, add the cabbage, then the chicken, and
finally the spinach.
3. Once everything is cooked, season with lemon juice and Worcestershire sauce.

Snack #1:
Ingredients:
 Hummus
 Yogurt & cucumber
 Carrots, cut thinly
 Celery, cut thinly
 Cherry tomatoes
 Edamame
 Cucumber, cut thinly

Instructions:
1. Serve hummus with yogurt and cucumber, the carrots, celery, cherry tomatoes, edamame and
cucumber.

Snack #2:
Ingredients:
 1 cup butternut squash puree
 ½ cup of honey
 1 cup raw oats
 1 cup bran cereal
 ½ packet chopped almonds
 1 grated apple

Instructions:
1. Preheat oven to 190°C.
2. Slice the sweet potatoes into rounds (as thin as possible).
3. Drizzle over the olive
4. oil and toss until lightly coated.
5. Place onto an oven tray
6. and season with salt and pepper.
7. Pick the thyme leaves and sprinkle on top.
 8. Roast in oven for about 20 to 30 mins or until golden brown and crisp

Snack #3:
Ingredients:
 1 cup butternut squash puree
 ½ cup of honey
 1 cup raw oats
 1 cup bran cereal
 ½ packet chopped almonds
 1 grated apples

Instructions:
1. Preheat oven to 180°C.
2. Mix all the ingredients together.
3. Spread the mixture into a baking tray.
4. Cook for 20 to 25 mins, until lightly golden.

Student name: Sophia Akkari

Breakfast:
Ingredients:
  ¼ cup whole milk, preferably organic

 1 cup full-fat plain yogurt, preferably organic

 Mixed berries, such as raspberries, blueberries, blackberries, and red currants

 1/2 cup honey; more as needed

Instructions:
1. Affix a thermometer to the side of a medium Dutch oven or other heavy-duty pot. Heat the milk over
medium-low heat to 195°F, stirring occasionally. Remove the pot from the heat and wait until the
temperature drops to 110°F, stirring frequently to help the temperature drop quickly and to prevent a
skin from forming on top. Remove the thermometer, then whisk the yogurt into the milk until well
combined. Position a rack in the center of the oven. Cover the pot, drape a kitchen towel over the
pot, and transfer to the oven. Turn the oven light on, and let sit undisturbed for 8 hours or up to
overnight.
2. Remove the pot from the oven, and transfer to the refrigerator. Leave the yogurt in the refrigerator
for 5 hours or up to overnight. You can eat the yogurt like this (it will be good refrigerated for up to 10
days) or make Greek-style yogurt. For Greek style, place a cheesecloth-lined mesh strainer over a
bowl. Without scraping the bottom of the pan, transfer the yogurt to the strainer, and let it drain,
refrigerated, for 2-1/2 to 3 hours. Discard or reserve whey for other use. Store the yogurt in the
refrigerator in a large resealable container for up to 5 days. Whisk before serving.
3. To assemble the dessert, set out 8 shallow bowls, and dollop 1/2 cup of the yogurt into each. Divide
the berries among the bowls, and top with a drizzle of honey.

Lunch:
Ingredients:
 1 cup of greens
 1 cup of tomatoes, carrots, or sweet peppers
 ⅔ cup of cooked quinoa
 1 tablespoon of your salad dressing of choice

Instructions:
1. Start with 1 cup of greens, such as spinach, kale, or romaine lettuce.
2. Add in another cup of non - starchy veggies, like carrots, tomatoes, or sweet peppers.
3. Then add ⅔ cup of cooked quinoa, which will provide a bit of protein.
4. Finally, drizzle 1 tablespoon of your salad dressing of choice over everything. Mix everything together

Dinner:
Ingredients:
 1 tablespoon kosher salt
  2 teaspoons ground cinnamon
 ½ teaspoon ground allspice
 ½ teaspoon ground pepper
 ¼ teaspoon ground cloves
 3-3 1/2 pounds beef chuck roast, trimmed
 2 tablespoons extra-virgin olive oil
 1 medium onion, chopped
 3 cloves garlic, sliced
 1 cup red wine
 1 (28 ounce) can whole tomatoes, preferably San Marzano
 5 medium carrots, cut into 1-inch pieces
 2 medium turnips, peeled and cut into 1/2-inch pieces
 Chopped fresh basil for garnish

Instructions:
1. Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
2. Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per
side. Transfer to a 5- to 6-quart slow cooker.
3. Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their
juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to
the slow cooker along with carrots and turnips.
4. Cover and cook on High for 4 hours or Low for 8 hours.
5. Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables,
garnished with basil, if desired.

Snack:
Ingredients:
 Hummus
 carrots
 bell peppers
 celery
 tomatoes

Instructions:
1. Grab a serving plate and grab a small dipping bowl. Fill the dipping bowl with hummus and add the
veggies on the serving plate. Enjoy!
Student name: Hannah Mohammed-Ali
Breakfast:
Ingredients:
 1 cup gluten-free all-purpose flour
 1 tablespoon ground flaxseed (flax meal)
 2 teaspoons baking powder
 2 teaspoons ground cinnamon
 ¼ teaspoon salt
 2 tablespoons maple syrup (or sugar or honey)
 1 teaspoon vanilla
 ¼ cup unsweetened applesauce
 1 cup milk (or a non-dairy substitute)

Instructions:
1. Grease a pan and preheat over medium heat.
2. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the
liquid into the dry ingredients, stirring continuously, and the rest ¼ cup at a time to avoid a runny
batter. Mix until you get the lumps out of the batter.
4. On your pan, begin to cook the pancakes, using about ¼ cup of the batter for each one.
5. Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2
minutes. Remove from the griddle and serve.

Lunch:
Ingredients:
 2 large sundried tomato wraps (minimum 10-inch round or oval shape)
 2 slices Monterey Jack cheese
 6 ounces oven-roasted turkey deli slices
 ⅓-½ cup carrots, shredded
 ¼-⅓ cup cucumbers, thinly sliced
 ¼-⅓ cup red onion, thinly sliced
 6 slices avocado
 ½ cups mixed greens

Instructions:
1. Prepare chipotle mayonnaise by mixing minced chipotle pepper and mayonnaise together in a small
bowl. Spread each wrap with desired amount of mayonnaise.
2. Place half the cheese and turkey in centre of each wrap, then top each with half the carrots,
cucumbers, onion, avocado and greens.
3. Fold one end of wrap over centre ingredients, tucking edge around ingredients and pressing together
tightly.
4. Roll entire wrap and secure with a toothpick. Refrigerate any remaining chipotle mayonnaise.
Dinner:
Ingredients:
 1 tablespoon garlic, minced
 1 tablespoon dried rosemary
 1 tablespoon dried oregano
 1 tablespoon dried basil
 1 tablespoon olive oil
 1 tablespoon lemon juice
 4 fillets salmon
 1 large zucchini, chopped
 1 cup mushrooms (75 g), sliced
 1 yellow bell pepper, sliced
 1 container of cherry tomato (470 g), halved
 olive oil, to taste
 salt, to taste
 pepper, to taste

Instructions:
1. Preheat oven to 400°F (200°C).
2. Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
3. Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of
herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
4. Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of
the pan, then drizzle with olive oil, salt, and pepper to taste.
5. Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.

Snack:
Ingredients:
 1 (15 ounce) can chickpeas (garbanzo beans), drained
 2 tablespoons olive oil
 1 pinch garlic salt, or to taste
 1 pinch cayenne pepper, or to taste
 1 pinch salt, or to taste

Instructions:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. Blot chickpeas with a paper towel to dry them.
3. Toss chickpeas and olive oil in a bowl. Season to taste with garlic salt, cayenne, and salt and toss
again.
4. Spread chickpeas on a rimmed baking sheet.
5. Roast in the preheated oven until browned and crunchy, 30 to 40 minutes; watch carefully to avoid
burning them.
For each of the ideas you came up with, fill in the positives, negatives, and
interesting things about each one. Include potential improvements.

Recipe Plus Minus Interesting/

design Improvements
- Recipes and - The chocolate goats in Improvement: You can change
ingredients are the lunch bento box the chocolate goats to dark
Menu 1 suitable for diabetic aren’t very suitable for chocolate instead so it’s less
diet requirements the diabetic diet unhealthy and more suitable for
(Lama their diet
evaluates)

- Demonstrates many - The menu can be Separate each of the meals to

options with having
Menu 2 different types of
meals to help the
(Hannah customer have a meal
evaluates) to fit their tastes.
confusing with the make it clear to the
customer/reader will reader/customer.
think all the meals
come in one.

- The breakfast sounds - Turnips may not be For the dinner, I think you need
nutritious and appealing for a lot of to add some rice and substitute
Menu 3 colourful people to turnips for another vegetable.
- Lunch fits the best - With the dinner, I think
(Baaran with the diabetics you need to add a little
evaluates) needs carb

- Snack is related to the - An improvement for
diabetic’s this menu is that maybe
requirement’s; the make the dinner and
Menu 4 snack sounds lunch more suitable for
nutritious and fun to diabetics, the breakfast
(Sophia eat could also be changed
evaluates) because it doesn’t suit
the diet requirements
and it has too much
sugar for a diabetic
Make this menu more suitable for
diabetics like the dinner,
breakfast and lunch I think it has
to much fat and sugar for a
diabetic so therefore it wouldn’t
be as healthy as it needs to be I
also think the design of the menu
should be more fun and colourful
to suit the ages we chose
Evaluate designs against the design specification: (Test and explain your final
choice)

Give a score for each design based on how well it meets the design specification
rating them worst to best, 1 being worst, 4 being best.

Design Specification Menu 1 Menu 2 Menu 3 Menu 4

Baaran’s Lama’s Sophia Ak’s Hannah’s

Aesthetics

Cost

Customer

Environmental Considerations

Sensory Properties

Function

Manufacturing

Nutrition Information

Declaration of Allergies

Safety

Materials/Ingredients

Size

Result: Baaran’s Menu

Which product/recipe are you taking forward? Why?
Describe the product with the highest score you take forward. Compare and contrast with
the requirements and consider potential improvements you could make to line up better
with the design specification.

We are going forward with Baaran’s Menu because it’s colourful and creative. She also got
the most votes and everyone is happy with her menu. We are going to do her lunch bento
box from the menu.

1. How did you come up with the products?

Answer: I decided to create a bento box because I wanted our client to feel that having
diabetes doesn’t restrict and eating according to your dietary requirements doesn’t have to
be dull and unappetizing.
2. Did something influence your thinking?
Answer: Yes, I would see these videos on TikTok of these mothers making bento boxes for
there kids lunches and the reaction of the kids was so cute and they looked so happy that I
thought why not make a bento box fit for a diabetic?
3. Do you think your target audience would like the dishes?
Answer: Yes! This bento box is farm themed and who doesn’t like a cute looking lunch? It
not only looks cute and cool but, the dishes we picked out are some classics that everyone
would love!
 Final product!
In the space below sketch and explain in detail your final choice of product
to be made. You can be as creative as you like and include details,
measurements, finishings/decoration/garnish, look of the final product,
colour, ingredients. layers(if any) and how it is to be served etc

Sophia Akkari:
Hannah:
Lama:
Baaran:
 Final recipe name:
Bento Box pesto pasta colourful hay with a melon salad, cheese wheel and chocolate goats
For diet related health condition:
Diabetes
Ingredients Health requirements Quantity How to prepare Nutritional needs/benefits Tools/uten
sils

Pesto Pasta: For dairy products such as 1/3 cup of 1. Cook pasta Pesto pasta has skin Pan
milk and cream, it is parmesan cheese, according and health
recommended by dietitians cut into cubes to benefiting Chopping
packaging
that you substitute it for a micronutrients like Board
instructions
low fat or non-fat option. ¼ cup olive oil . vitamin A, C, and E.
2. Place the While basil has anti- Knife
1 bunch of cheese, inflammatory
parsley olive oil, properties, olive oil Blender
parsley,
helps reduce diabetes
basil, salt
1 bunch of basil and garlic and CVD risk. Medium pot
in a food
Salt, to taste processor Strainer
or blender
3 cloves of garlic until Bowl
combined.
3. Place the
San Remo chicken Wooden
Vegeroni Spirals, and pesto spoon
375g on low
medium Kettle
heat on a
300mL of light
pan. Add
thickened cream the cream
to the
2 Chicken breasts mixture
(cut into pieces), and
combine
cooked
until cream
is
evaporated
.
4. Strain your
pasta and
mix with
chicken
pesto
mixture
until all
pasta is
fully
coated.
5. Enjoy!
Melon Salad: The recommended Quarter of Scoop your It helps with Melon
Watermelon, requirement for diabetics watermelon melon using a maintaining energy scoop
Rockmelon, says that the fruits they melon scoop until within cells and
Honeydew should be eating includes Half a honeydew all of the melons controlling blood Knife
oranges, melon, berries, are finished. Mix glucose levels.
apples, bananas, and grapes. Half a rockmelon and enjoy! Chopping
board

Bowl
Cheese A registered dietitian Erin One packet of No preparation It has high protein Scissors
Wheel Palinski-Wade recommends Babybel cheese needed! and low
Mini Babybel Cheese. She carbohydrate
says, “This fun snack is 100% content.
real cheese and a good source
of calcium and protein.”
Chocolate For dairy, the dairy product 250g dark 1. Place your Dark chocolate can Glass bowl
goats should preferably be low fat chocolate melts, melted improve insulin
milk
or non-fat. melted sensitivity, or how Saucepan
chocolate
in a tall well insulin works in
One packet of glass. Place the body. This, in Knife
pretzel rods one of your turn, may help
pretzel control blood sugar. Baking tray
rods into
Handful of
the
regular pretzels chocolate Spoon
until ¾ of it
Eye candies / is covered
melted white in
chocolate (for chocolate.
Once you
eyes) have
finished, lift
the pretzel
rod and
shake off
any excess
chocolate.
Place on a
baking
sheet and
decorate
with
pretzels
and pipe
on eyes.
Place in the
fridge for
30mins – 1
hour. Serve
and enjoy!