written by Lauren Murphy, SIU School of Medicine
The bad news: By 2050, researchers predict that 1 in 3 Americans will have diabetes. Currently, about 1 in 10 Americans live with diabetes.
The good news: Healthy eating can prevent type 2 diabetes and help manage all types of diabetes.
Dr. Michael Jakoby, endocrinologist at SIU School of Medicine, doesn’t recommend a particular diet for diabetic individuals, but suggests people choose the diet they will most likely stick to.  And what’s easier than sticking to a diet that has terrific food like this?
In honor of American Diabetes Month this November, below are three quick, easy and delicious meal ideas to try from the American Diabetes Association.
Want more help managing your diabetes? Join SIU School of Medicine diabetes educators and Dr. Jakoby on November 5 for “I Can Stick with It,” a free program designed to help patients get the most out of their meds and learn the importance of monitoring the disease. For more info, click here: http://www.siumed.edu/news/Releases%20FY15/StickWithItDiabetes_Oct-17-14.html
Breakfast: Fruit & Almond Smoothie (serves 2)
Ingredients:
1 cup original almond milk
1 cup frozen strawberries and peaches
1-3.5 oz. berry-flavored Greek yogurt
Instructions: Combine all ingredients in a blender and puree until smooth and thick.

Lunch:  Mediterranean Turkey Wrap (serves 4)
Ingredients:
8 tablespoons hummus
4 whole-wheat wraps, heated
12 ounces no-salt added, deli-style turkey
½ large cucumber, peeled and diced (about 1 cup)
2 roma tomatoes, diced (about 1 cup)
¼ cup reduced-fat, crumbled feta cheese
4 green olives, diced
Instructions: Spread 2 tablespoons hummus on wrap. Top with 3 ounces turkey, ¼ cup cucumber, ¼ cup tomatoes, 1 tablespoon feta cheese and 1 diced olive. Fold wrap to close.
Repeat step 1 for remaining 3 wraps.

Dinner: Slow-cooker Chicken Fajita Burritos (serves 8)
Ingredients:
1 pound skinless, boneless, chicken strips
1 green pepper, sliced
1 red pepper, sliced
1 medium onion, sliced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ cup salsa
1/3 cup water
1-15-oz can black beans, rinsed and drained
8 large low-carb tortillas
1 cup plus 2 tablespoons reduced-fat, shredded cheddar cheese
Instructions:
1. Place chicken breast strips in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.
2. Cover and cook on low for 6 hours or until done. Shred chicken with fork, if needed.
3. Serve ½ cup chicken and bean mixture on each tortilla and top with 2 tablespoons cheese. Fold into a burrito. – See more at: http://www.diabetes.org/mfa-recipes/recipes/2013-08-slow-cooker-chicken-fajita.html#sthash.aSCR8ibJ.dpuf
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