Healthful Breakfast Meals 

 Healthful Breakfast Meals 

Ready for some tangy fun with a healthy punch. Yes, it is time for some exotic salads, prepared with all the flavours and taste. 



The homemade balsamic reduction is the key to this salad. Watch the vinegar as it reduces; it can burn easily.




  • ½ cup Balsamic Vinegar 
  • 1 Medium Eggplant (about 11 oz.)  
  • 1 Medium Yellow Summer Squash (about 8 oz.) 
  • 1 Medium Zucchini (about 10 oz.) 
  • ½ cup Olive Oil (Divided) 
  • ¼ teaspoon Salt  
  • ½ teaspoon Ground Pepper  
  • 6 pitted Kalamata Olives (Finely Chopped) (2 tbsp.)
  • 8 large Fresh Basil Leaves




1. Place vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool. 

2. Meanwhile, preheat grill to medium-high. 

3. Slice eggplant, yellow squash, and zucchini diagonally into 1/4-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl. 

4.  Cook the vegetables until tender, 2 to 5 minutes per side. Arrange on a platter. 

5. Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.




Look for sliced or whole jicama —it’s a root vegetable that tastes like pears. It has a mild, and refreshing flavour with a distinct crunch.



  • 1 tbsp. Extra-Virgin Olive Oil 
  • 1 clove Garlic (Minced)
  • ½ small Ripe Avocado 
  • 1 tbsp. Chopped Fresh Cilantro 
  • 1 tsp. Lime Zest
  • 1 ½ tbsp. Lime Juice 
  • ½ tsp. Honey 
  • ¼-½ tsp. Ground Chipotle Chile  
  • ½ tsp. Salt   
  • 1/4 tsp. Ground Pepper 
  • 1-2 tbsp. Warm Water



  • 1½ lbs. Heirloom Tomatoes (Halved and Sliced)
  • 5½ cups Jicama (Peeled and cut into matchsticks) 
  • 1 tbsp. Coarsely Chopped Fresh Cilantro 
  • 1 tbsp. Salted Roasted Pepita 



1. To prepare the dressing: Whisk oil, vinegar, salt, and pepper in a large bowl. 

2. To prepare salad: Add romaine, tomatoes, bell pepper, watermelon, parsley, oregano, and mint to the bowl; toss with the dressing. Top with olives and feta, gently toss again and serve immediately.


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