Cooked Mixed Vegetables (Corn, Lima Beans, Peas, Green Beans and Carrots, Fat Added in Cooking (1 Cup)

Reduce the portion of the corn, peas, and carrots, and fill more of the plate with green beans or other non-starchy vegetables such as broccoli, zucchini, cauliflower, or leafy greens.

Pair the vegetables with protein, such as eggs, chicken, fish, tofu, tempeh, or plain Greek yogurt, rather than eating them alone.

Replace part of the corn or peas with lentils, chickpeas, or black beans; start with a small serving to assess your individual response.

Use a modest amount of unsaturated fat, such as olive oil, avocado, nuts, or seeds, while avoiding sweet sauces or glazes.

Eat the vegetables after protein and a salad or other fibrous vegetables, instead of starting the meal with the higher-starch vegetables.

Take a 10–20 minute easy walk after the meal to help limit the rise.