Vegetarian Pot Pie (1 Serving (227g))

Eat a smaller portion of the pot pie and add a large side of non-starchy vegetables such as broccoli, spinach, cauliflower, or a leafy salad with olive-oil dressing.

Choose a pot pie with a thinner whole-grain crust and a filling centered on lentils, beans, tofu, mushrooms, and vegetables; avoid pies with mashed-potato toppings or very thick pastry.

Add protein and fat to the meal, such as tofu, tempeh, eggs, plain Greek yogurt, cheese, nuts, or seeds, to slow carbohydrate absorption.

Start the meal with a salad or cooked non-starchy vegetables, then eat the pot pie rather than having it first on an empty stomach.

Avoid pairing the pie with bread, crackers, fries, sweet drinks, dessert, or large portions of fruit; choose water, unsweetened tea, or sparkling water instead.

Take a gentle 10–20 minute walk after eating, if safe for you, and use your glucose readings to identify a portion size that works better.