Gestational diabetes recipes
baked cod with roasted vegetables (gestational diabetes)
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13 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
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I personally use and love these products in my kitchen. I only recommend what I trust!
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Pregnancy is such a unique and special time, isn't it? I remember when I was pregnant with my first child, the sheer excitement and anticipation were overwhelming. But then came the unexpected diagnosis of gestational diabetes. Talk about a curveball! It felt like suddenly, all my favorite foods were off-limits, and meal planning became a minefield. This recipe is born out of that experience – a simple, satisfying meal that kept my blood sugar in check and didn’t sacrifice flavor. I hope it brings you the same comfort and nourishment it brought me back then. Plus its just darn good eats!
The beauty of this dish lies in its simplicity and adaptability. Cod is a fantastic source of lean protein, crucial for both your growth and your baby’s development. Roasting the vegetables brings out their natural sweetness, enhancing their flavor without the need for added sugars or unhealthy fats. Feel free to swap out vegetables based on what’s in season or what you have on hand. Broccoli, bell peppers, zucchini – they all work wonderfully! And don't worry if you think you can't cook, you totally can. It took me like three tries to learn how to bake a potato, and now im like, a cooking superstar...almost!
Required Equipments
- Baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Measuring spoons
- Measuring cups
Baked Cod with Roasted Vegetables (Gestational Diabetes): Frequently Asked Questions
Baked Cod with Roasted Vegetables (Gestational Diabetes)
This Baked Cod with Roasted Vegetables recipe is a delicious, nutritious, and gestational diabetes-friendly meal, packed with lean protein and fiber-rich vegetables to help manage blood sugar levels effectively.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This ensures even cooking of both the cod and vegetables.
- Prepare the vegetables: Wash and chop 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 cup of broccoli florets into bite-sized pieces. Uniform sizes help them cook evenly. This is a step you can do ahead of time, makes life so much easier!
- Season the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the vegetables are evenly coated with the oil and spices.
- Arrange the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
- Bake the vegetables: Roast the vegetables in the preheated oven for 20 minutes. Roasting time may vary slightly depending on your oven, so keep an eye on them. You're looking for them to be tender-crisp. The key to really good rosted veggies is not over crowding the pan, or they will steam instead of roast and get mushy!
- Prepare the cod: While the vegetables are roasting, pat 4 (4-ounce) cod fillets dry with paper towels. This helps them get a nice sear.
- Season the cod: In a small bowl, mix together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of dried thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Brush the cod: Brush the mixture evenly over the cod fillets. The lemon juice adds brightness, and the thyme complements the flavor of the fish.
- Add the cod to the baking sheet: After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Create space between the vegetables and place the seasoned cod fillets on the same baking sheet.
- Bake the cod and vegetables: Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature of the cod should reach 145°F (63°C).
- Garnish and serve: Remove the baking sheet from the oven. Garnish the baked cod and roasted vegetables with fresh parsley or a squeeze of lemon juice. Serve immediately. I love adding a sprinkle of red pepper flakes for a little kick!
📝 Notes
- Feel free to substitute the vegetables with other low-carb options like asparagus, Brussels sprouts, or cauliflower.
- Adjust the seasoning to your preference. A pinch of red pepper flakes adds a nice kick.
- Ensure the cod is cooked through to an internal temperature of 145°F (63°C) for food safety.
- For extra flavor, marinate the cod in the lemon-herb mixture for up to 30 minutes before baking.
🍎 Nutrition
Calories: 250 kcal
Protein: 30 g
Fat: 8 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 60 mg
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Nourishing your body during pregnancy, especially with gestational diabetes, isn't about restriction; it's about intentional choices that support both you and your baby.
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