FOOD RESOURCES

MEASURMENT:

  • 1/16 Cup = 1 TBL
  • 3 tsp = 1 TBL
  • 1/8 Cup = 2 TBL
  • 1/4 Cup = 4 TBL
  • 1 Cup = 16 TBL
  • 1 Cup = 8 fluid ounces
  • 2 Cups = 1 pint
  • 4 Cups = 1 quart
  • 16 Cups = 1 gallon

¼ ½ ¾ ⅓ ⅔

🌬️♨️ = Air Fried | 🍲= Instant Pot Recipe | 🥢= Stir Fry

ENTREES

SALADS

SIDES

SOUPS

SAUCES, DRESSINGS & DIPS

SPECIALTY ITEMS

BREAKFASTS

INSTANT POT

STIR FRY

“Bobby Approved” App for phone. Scan bar code of products and get an UP/DOWN and why.

And bunches of links:

ASSORTED FOOD TOPICS

  • Glycemic Index Search (University of Sydney)
  • Making Chicken Stock at Home
    • This article explains how to simmer leftover chicken bones and trimmings with vegetables and seasonings to create a flavorful, homemade stock. Other broth/stock options are covered.
  • Resistant Starch
    • This article explains the concept of resistant starch — a type of carbohydrate that resists digestion in the small intestine and ferments in the colon — and outlines how it can support blood sugar control, gut health, and insulin sensitivity.
  • Sulforaphane
    • This page explains how sulforaphane—formed when enzymes act on compounds in cruciferous vegetables—supports antioxidant, anti-inflammatory, metabolic, and potential neuroprotective benefits, and offers practical tips (like using mustard seeds or broccoli sprouts) to boost its formation.

RECIPES (Online & Off)

  • Diabetes Food Hub
    • Diabetes Food Hub is a recipe and meal-planning website by the American Diabetes Association that offers diabetes-friendly recipes, nutrition guidance, grocery lists, and cooking classes to support healthier eating for people with diabetes or prediabetes.
  • EatingWell
    • EatingWell is a digital publication focused on healthy eating, offering thousands of recipes (often dietitian-approved) alongside articles about nutrition, wellness, and meal planning. Diabetes.
  • Hmmm… that sounds good.
    • Links to recipes that look & sound good to me.
  • Skinnytaste (web site)
    • Skinnytaste is a recipe site run by Gina Homolka offering easy, healthy, and flavorful meals across various diets (low carb, gluten-free, high protein, etc.) with a focus on real food and balanced nutrition.

COOKBOOKS

GROCERIES

FOOD TYPES

  • Beans
    • This page is a personal “index” listing many types of beans, peas, and related “exceptions” (like lentils, quinoa, seeds) that the author has tried or wishes to try, alongside brief cooking tips and notes.
  • Bread, Muffins, Crackers & Chips – Diabetic Friendly
    • The post highlights breads, muffins, crackers, and chips that can fit into a diabetes-friendly diet, favoring sourdough and sprouted grain breads, and noting blue corn tortilla chips as a lower glycemic choice. There is a Thomas Keto Mini Bagel that has only 2g Net Carbs. It also cautions against overly processed options like rice crackers, suggesting moderation and portion control while still allowing small “crunchy” add-ins like wonton strips.
  • Meats
    • This page lists and categorizes many types of meat—from red meats and poultry to seafood and wild game—as an inventory of edible animals the author considers or has encountered.
  • Nuts & Seeds
    • This page explores the health benefits of nuts and seeds, focusing on their nutrients and ability to support stable blood sugar when enjoyed in moderation.
  • Olive Oils
  • Tomatoes
  • Vinegars
    • This page explores the author’s experience with different kinds of vinegar (rice wine vinegar, apple cider flavored vinegars, red wine vinegar, etc.), shares his favorites (such as Pompeian red wine vinegar) and briefly describes the process for making vinegar at home.

FRUITS AND VEGETABLES BY SEASON

This page lays out which fruits and vegetables are in season month by month—especially for the North Carolina / East Coast region—to help readers plan what to eat fresh throughout the year.

STANDARD PLU CODES FOR FRUITS & VEGETABLES

This page presents an alphabetized master list of standard PLU (price look-up) codes for various fruits, vegetables, and produce varieties to aid in accurate identification at point of sale.

And for organizational purposes:

🥦 1. Broccoli

🥬 2. Leafy Green

🥕 3. Carrot

🧅 4. Onion

🧄 5. Garlic

🌽 6. Corn

🥒 7. Cucumber

🍆 8. Eggplant

🫑 9. Bell Pepper

🥔 10. Potato