These Diabetes-Friendly Recipes From WW Will Appeal To Anyone

We took a glamor to WW, the company formerly known as Weight Watchers, recently. When we asked a writer to review the WW app, he ended up losing 10kg in four months.

We love it more So far we’ve heard about WW features for people with diabetes – that’s about 20% of people in the UK, if you include those with prediabetes. If a person with type 2 diabetes joins WW, their personal score will be set up to encourage them to eat foods that will have less impact on their blood sugar, such as lean proteins, legumes and healthy fats.

There are also plenty of healthy, diabetes-friendly recipes you can try, like these two recipes from daily cookbook By WW, shared exclusively with Fitness Trainer. The first, the turkey tzatziki burger with zucchini fries, replaces the bun with lettuce, and the combination of herbs and tangy pickled onions ensures it’s still full of flavor.

Fair warning: The second recipe requires an air fryer. If you don’t already have one, you may be persuaded to buy one as soon as your eyes feast on the seasoned corn rib.

Tzatziki turkey burger with courgette fries

429 calories per serving

Ingredients (serves four)

  • 45 g whole wheat bread
  • 500 gm minced turkey breast
  • 150gm light feta cheese, crumbled
  • ½ teaspoon dried mint
  • ½tbsp dried oregano
  • tablespoon cumin seeds
  • 40g pitted black olives, finely chopped
  • 1 small red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon aloe vera syrup
  • 3 tablespoons flour
  • 750gm zucchini, cut into sticks
  • 1 tablespoon olive oil
  • 4-8 large lettuce leaves

for tzatziki

  • 200gm fat free natural greek yogurt
  • 150gm cucumber, seeded and grated
  • ½ teaspoon dried mint

method

  1. Mix bread into crumbs in a food processor, then put in a bowl to mix with turkey, mint, oregano, cumin seeds, olives, and half of the feta cheese. Season and mix everything together well, then shape it into four small pieces.
  2. Mix the red onion, vinegar, and agave syrup in a small bowl, and set aside. In another small bowl, mix the tzatziki ingredients and season to taste.
  3. Preheat oven to 220°C/200°C with a fan/gas mark 7 and line a large baking tray with baking paper. In a large mixing bowl, whisk together flour with 3 tablespoons cold water to make a smooth mixture, then season well. Add the zucchini, toss to coat, then place on a baking tray and bake for 10 minutes.
  4. Meanwhile, heat the oil in a non-stick skillet over medium to high heat. Add the pancakes and cook for two to three minutes on each side, until golden. Flip the fried zucchini and place it on another baking sheet. Bake the zucchini and pancakes for 10-15 minutes, until the pancakes are cooked through and the fried zucchini is crispy. Season the potatoes as desired.
  5. Drain the onions and add a little pickling liquid to the tzatziki, if desired. Cover the patties with lettuce leaves and serve them with tzatziki, the remaining crumbled feta cheese and red onion, with french fries on the side.

Seasoned corn feathers

239 calories per serving

Ingredients (serves two)

  • 2 corn on the cobs (about 130 grams each)
  • 1 tablespoon sunflower oil
  • 1 teaspoon smoked paprika
  • 50gm fat free natural greek yogurt
  • ½ crushed and squeezed lemon

method

  1. Carefully cut the bottom off of each corncob so that it stays flat. Standing one piece up on its cut end, insert a very sharp knife into the middle of the top of the cob and carefully cut it in half lengthwise, using a sawing motion. Repeat with another piece of bread.
  2. Place each piece of bread on a cutting board, cutting side up. Cut through the heart lengthwise, so you can cut each half into two or three “ribs.” Each rib should be about three to four corn kernels wide.
  3. In a large bowl, mix oil and paprika, seasoning well. Add the ribs and using your hands to stir them into the oil mixture until evenly coated.
  4. Heat the air fryer at 200°C. Arrange the corn ribs in the basket in a single layer if possible. Air-fry for 8-10 minutes until the ribs are wrinkled and the grains are golden—if you want them crisp, cook for the full 10 minutes.
  5. Meanwhile, combine yogurt, lemon peel and juice, and season with freshly ground black pepper to taste. Serve corn ribs with yogurt sauce.

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