"A Full Day of Low-Carb Meals for Type 2 Diabetes (What I Cook for My Husband)"
When my husband was diagnosed with type 2 diabetes, our kitchen didn’t exactly need a dramatic makeover — I’d been low-carb for years. But for him, some old favorites quietly disappeared: the bread basket, pasta nights, and those sugary snacks that loved him a little too much.
Now he eats like I do: colorful veggies, healthy fats, and zero-sugar desserts that keep him smiling. We’re on a mission to send his diabetes into remission without medication — just real, nourishing food. Every meal is a step toward healing, giving his body the space to repair and thrive after years of being pushed in the wrong direction.
This post isn’t a rigid meal plan or medical advice. It’s simply a peek into one day in our real kitchen, with meals that help keep his blood sugar steady while still feeling like food worth looking forward to.
Why I Cook Low-Carb for My Husband’s Type 2 Diabetes
Carbohydrates break down into glucose, and for someone with diabetes, that can cause sharp blood sugar spikes. By reducing carbs and balancing them with protein, fiber, and healthy fats, we’ve seen his readings become more stable — and his energy last longer.
It hasn’t been about deprivation. It’s been about discovery — finding recipes that are naturally satisfying, simple to prepare, and yes… sometimes downright indulgent.
For more swap inspiration, I’ve shared my go-to list in 10 Low-Carb Foods Every Woman Should Eat for Steady Blood Sugar.
Our Rhythm: Two Meals a Day
He eats twice a day now, just like me. I’ve been doing intermittent fasting for seven years and love it, so his first meal is around 11:30 a.m., and dinner is at about 5 p.m. when he gets home. No grazing in between — if he wants a snack, it happens right after a meal, along with dessert.
Each plate is packed with protein, fresh greens tossed in my homemade dressing, a helping of optional steamed veggies, and a sweet treat that won’t spike blood sugar.
Our goal is simple: put his diabetes into remission without medication — just through real, healthy eating. We want to give every organ, and his entire system, the chance to recover from years of daily damage caused by the diet he’d followed for far too long.
My Morning “Chop-Chop Time”
I wake up at 5 a.m. — it’s just who I am. Don’t feel like you have to. I use that quiet time for my workout and a few “me” things before the day begins.
These days, that routine includes what I call chop-chop time. I chop about 10 cups of fresh greens and veggies — organic romaine, mixed greens, arugula, cucumber, celery, onion, and whatever else I spot in the fridge. No dressing yet — that way I can portion it out later: three cups for him, two for me. The big bowl goes back in the fridge, and the homemade dressing waits on the side, ready for action.
What a Full Day Looks Like in Our Kitchen
11:30 am First Meal:
He used to be the kind of guy who couldn’t leave the house without eating something — and by “something,” I mean gas station donuts, a Coke, or whatever else looked good at 4 a.m. on his way to work. Now? He waits until 11:30 a.m. to eat, and he does it without a hint of hunger.
Work can still be stressful, but he handles it differently now. Before leaving home, he takes his morning supplements with one cup of Ballerina Farm Vanilla protein (Not sponsored)— which we’ve already tested and found doesn’t cause a significant insulin spike. That’s it. Then, he patiently waits until 11:30 a.m., when I bring him his first meal of the day: three cups of salad with my homemade dressing, a serving of protein — today it was cod with green beans — plus some cheese and salami as a snack, and a slice of sugar-free blueberry cheesecake for dessert.
We’ve been following this routine for three weeks now. Before I deliver his meal, I check his blood sugar — it’s consistently between 117 and 124. So far, so good… it’s working beautifully.
We check his blood sugar two hours after each meal, and since the second week post-diagnosis, it’s been steady between 103 and 116.
I’m not sure if these blood sugar numbers are “perfect” yet, but I do know they’re a world away from 360. You can read the full story of how he was diagnosed in my post.
What’s for Dinner?
5:00 pm Dinner Time
You might be wondering why we eat dinner so early. Well, I’ve learned that the earlier we eat, the better we sleep. When we go to bed without our organs working overtime to digest food, we can actually slip into a deep, restful sleep — and that’s exactly what we aim for every night. Adding a bit of healthy fat to the meal helps keep hunger away, making it easier to go longer without eating.
Tonight’s dinner was mashed cauliflower, beef, three cups of fresh salad greens with my homemade dressing, and — yes, blueberry cheesecake again. It’s just that good.
That 30-minute walk works wonders for lowering his blood sugar, especially when it creeps up after a meal. An extra 30 minutes would tip him into full-on fat-burning mode. But after a long workday, an hour of walking just isn’t his style. Therefore, we keep it for weekends, when we have the time and the right mindset.
Final Thoughts
Type 2 diabetes doesn’t have to be a lifelong sentence. A diet rich in sweets and refined carbs can wear down the body over time, but with the right changes—intermittent fasting, cutting sugar, and focusing on real, nourishing foods—it’s possible to turn the tide. Some people put their diabetes into remission without medication, avoiding the side effects that so often come with it.
Of course, everybody is different, and results can vary. You can read more about our personal experience in How We Reversed Our Type 2 Diabetes in Just Two Weeks—No Medication, Full Success.
But in the end, it comes down to a choice: a healthy, vibrant life with your family… or the fleeting pleasure of food while living with diabetes. Not everyone is willing to make that trade, and I talk about this more in The Hardest Part of Reversing Type 2 Diabetes Isn’t the Diet.
My husband traded sugar for health, cravings for energy, and gas station donuts for real meals… and he hasn’t looked back. Three weeks in, his blood sugar is steady, his energy is up, and our kitchen is proof that healthy can still be delicious.
Quick note: I’m not a doctor—just sharing what’s been working for us. Everyone’s body is different, so please talk to your healthcare provider before making any big changes to your diet, fasting routine, or diabetes plan.
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