Cooked Mixed Vegetables (Corn, Lima Beans, Peas, Green Beans and Carrots) (1 Cup)

Reduce the portion of corn, peas, lima beans, and carrots, and make green beans the largest part of the vegetable serving.

Add a protein source such as eggs, chicken, fish, tofu, tempeh, or plain Greek yogurt to slow absorption of the meal’s carbohydrates.

Include a small serving of healthy fat, such as avocado, olive oil, nuts, or seeds, with the vegetables.

Bulk out the meal with lower-carbohydrate vegetables such as broccoli, cauliflower, zucchini, mushrooms, spinach, or leafy salad greens.

Eat the protein and non-starchy vegetables first, then have the corn-and-bean mixture last and in a measured portion.

Take a 10–20 minute easy walk after eating, if appropriate for you, to help reduce the post-meal rise.