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These recipes are made with lean cuts of meat, skinless chicken, seafood, fresh produce and fat sources originating in vegetables and nuts. Any butter contained in these recipes is noted as "optional." Traditionally high-sodium condiments are replaced with low/reduced sodium alternatives, such as low-sodium soy sauce.

Any carbohydrates contained in these recipes are complex carbohydrates such as whole grains. These recipes have been analyzed by our nutritionist, Eileen Vider, MS, RD, via carbohydrate counting. 1 carbohydrate serving is equal to 15 grams of carbohydrate.

If a serving of a food contains 5 or more grams of dietary fiber, which is digested differently than other carbohydrates, it has been subtracted from the total carbohydrate serving of that recipe. Carbohydrate servings for each recipe are indicated per portion.

Please note for many people, having 3 or 4 servings of carbohydrate at each meal (45-60 grams of carbohydrate) and 1 or 2 servings at snacks (15-30 grams of carbohydrate) is about right. Speak to a registered dietitian for more information.



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