Cooked Green Cabbage (Fat Added in Cooking) (1 Cup) and Millet (Cooked) (100 G)

Reduce the cooked millet portion and replace part of it with extra non-starchy cooked cabbage or other low-starch vegetables; keep the millet serving consistent while you test your response.

Eat the cabbage and a protein source first, then eat the millet last. Suitable options include eggs, fish, chicken, tofu, or tempeh.

Pair the meal with a high-fiber legume such as lentils or chickpeas, and reduce the millet accordingly rather than adding the legume on top of the usual portion.

Avoid overcooking millet into a very soft porridge-like texture; cook it just until tender and consider cooling and reheating it before eating.

Use a modest amount of added cooking fat and avoid sugary sauces, sweet chutneys, or sweetened dressings with the cabbage or millet.

Take a 10–20 minute easy walk soon after the meal and use your glucose readings to identify the millet portion that keeps your rise manageable.