Avocados (1 Avocado, Ns As To Florida Or California), Mushrooms (1 Cup, Pieces Or Slices), Lettuce (1 Cup, Shredded Or Chopped), Carrots (1 Cup, Chopped), Beets (1 Cup), Sauerkraut (Low Sodium, Canned) (1 Cup), Quinoa (100 G), Cooked Lentils (1 Cup), Black Olives (1 10 Small), Sweet Potato (Without Skin, Cooked, Boiled) (100 G) and Extra Virgin Olive Oil (1 Tablespoon)

Reduce the portions of quinoa, boiled skinless sweet potato, beets, and carrots, and distribute them across meals instead of eating several of these starchier foods together.

Prioritize a larger base of lettuce, mushrooms, avocado, black olives, sauerkraut, and extra virgin olive oil; use lentils as the main carbohydrate-containing component.

Keep cooked lentils to a moderate portion and pair them with avocado, olive oil, olives, or a protein source such as eggs, tofu, fish, Greek yogurt, or chicken to slow absorption.

Choose either quinoa or sweet potato as the main starchy item in a meal rather than combining both; replace the other with more non-starchy vegetables such as broccoli, cauliflower, spinach, zucchini, cucumber, or peppers.

Eat the vegetables, olives, avocado, and protein first, then lentils and the starchy item last; avoid blending or pureeing the meal, which can make it digest faster.

If the rise persists, take a gentle 10–20 minute walk after the meal and review portions using your own post-meal glucose readings.