Simple 7-Day Spring Meal Plan for Better Blood Sugar, Created by a Dietitian

Say hello to the flavors of spring in this simple meal plan for better blood sugar.

Credit: Jen Causey/Hannah Hufham. EatingWell design.

This 7-day plan is set at 1,800 calories, with modifications for 1,500 and 2,000 calories.
Each day provides at least 93 g of protein and 28 g of fiber to support healthy blood sugar.
This plan prioritizes lean proteins, healthy fats and complex carbs with plenty of fiber.

By the time spring arrives, many of us are ready to put our slow cookers away and welcome some brighter flavors. Spring is such a beautiful season (hello, flowers!), but it can also be a busy time. In this seven-day simple spring meal plan for better blood sugar, we’ve incorporate some fresh flavors of the season while keeping healthy blood sugars in mind. We chose meals that have simple ingredient lists and about 30 minutes or less of active cooking time, plus included meal-prep tips throughout to make this routine fit into busy lifestyles. Whether you currently have diabetes or prediabetes or are looking to reduce your risk, this meal plan can work for most people.

DAYS
1
2
3
4
5
6
7

MEALS
Breakfast: Egg in a Hole Peppers with Avocado Salsa
——-
Lunch: Cucumber-Chicken Green Goddess Wrap
——-
Dinner: Sheet-Pan Honey-Mustard Salmon & Vegetables
Breakfast: Lemon-Blueberry Granola
——-
Lunch: Chopped Salad with Chickpeas, Olives & Feta
——-
Dinner: Cheesy Asparagus Chicken Cutlets
Breakfast: Lemon-Blueberry Granola
——-
Lunch: Chopped Salad with Chickpeas, Olives & Feta
——-
Dinner: Baked Flounder with Fresh Lemon Pepper
Breakfast: Lemon-Blueberry Granola
——-
Lunch: Chopped Salad with Chickpeas, Olives & Feta
——-
Dinner: Honey-Garlic Chicken Casserole
Breakfast: Lemon-Blueberry Granola
——-
Lunch: Chopped Salad with Chickpeas, Olives & Feta
——-
Dinner: Baked Eggs in Tomato Sauce with Kale
Breakfast: Lemon-Blueberry Granola
——-
Lunch: Arugula & Cucumber Salad with Tuna
——-
Dinner: Za’atar-Roasted Chicken with Chickpeas
Breakfast: Egg in a Hole Peppers with Avocado Salsa
——-
Lunch: Arugula & Cucumber Salad with Tuna
——-
Dinner: Creamy Pesto Shrimp with Gnocchi & Peas

DAILY TOTALS
Calories: 1790; Protein: 99 g; Fat: 81 g; Carbs: 178 g; Sodium: 1,891 mg
Calories: 1781; Protein: 125 g; Fat: 65 g; Carbs: 181 g; Sodium: 1,563 mg
Calories: 1790; Protein: 133 g; Fat: 67 g; Carbs: 176 g; Sodium: 1,641 mg
Calories: 1781; Protein: 125 g; Fat: 63 g; Carbs: 191 g; Sodium: 1,620 mg
Calories: 1780; Protein: 132 g; Fat: 64 g; Carbs: 181 g; Sodium: 1,738 mg
Calories: 1809; Protein: 101 g; Fat: 86 g; Carbs: 172 g; Sodium: 1,487 mg
Calories: 1820; Protein: 93 g; Fat: 92 g; Carbs: 172 g; Sodium: 1,777 mg

Day 1

Daily Totals: 1,790 calories, 81g fat, 18g saturated fat, 99g protein, 178g carbohydrates, 37g fiber, 1,891mg sodium.

Breakfast (390 calories)

“Egg in a Hole” Peppers with Avocado Salsa

4.4

Serve with 1 medium banana

Lunch (406 calories)

Cucumber-Chicken Green Goddess Wrap

4.8

Serve with 1 cup sliced strawberries

Dinner (573 calories)

Sheet-Pan Honey Mustard Salmon & Vegetables

4.6

Serve with ¾ cup cooked quinoa

Snacks

Cottage Cheese–Berry Bowl

5.0

¼ cup unsalted dry-roasted shelled pistachios and 1 medium apple (271 calories)

Make it 1,500 calories: Omit banana at breakfast and pistachios at P.M. snack.

Make it 2,000 calories: Add ¼ cup unsalted dry-roasted almonds as an evening snack.

Day 2

Daily Totals: 1,781 calories, 65g fat, 14g saturated fat, 125g protein, 181g carbohydrate, 31g fiber, 1,563mg sodium.

Breakfast (401 calories)

Lemon-Blueberry Granola

4.4

Serve with 1 cup nonfat plain strained Greek-style yogurt
½ cup blueberries

Lunch (475 calories)

Chopped Salad with Chickpeas, Olives & Feta

4.9

Serve with 3 oz. cooked chicken breast
1 small pear

Dinner (457 calories)

Cheesy Asparagus Chicken Cutlets

4.9

Serve with 1 serving Crispy Lemon-Herb Roasted Potatoes

Snacks

1 medium apple and 1 Tbsp. almond butter (193 calories)
½ cup nonfat plain kefir and ½ cup blackberries (76 calories)
1 cup edamame, in pods (179 calories)

Make it 1,500 calories: Omit almond butter at A.M. snack and omit evening snack.

Make it 2,000 calories: Increase to 3 Tbsp. almond butter at A.M. snack.

Meal-Prep Tips

Make Lemon-Blueberry Granola to have for breakfast throughout the week.
Prepare Chopped Salad with Chickpeas, Olives & Feta to have for lunch on Days 2 through 5.

Day 3

Daily Totals: 1,790 calories, 67g fat, 14g saturated fat, 133g protein, 176g carbohydrate, 36g fiber, 1,641mg sodium.

Breakfast (401 calories)

1 serving Lemon-Blueberry Granola
Serve with 1 cup nonfat plain strained Greek-style yogurt
½ cup blueberries

Lunch (475 calories)

1 serving Chopped Salad with Chickpeas, Olives & Feta
Serve with 3 oz. cooked chicken breast
1 small pear

Dinner (597 calories)

Baked Flounder with Fresh Lemon Pepper

5.0

Serve with 1 serving White Bean & Veggie Salad
1 thin (½-oz.) slice whole-wheat baguette

Snacks

1 cup edamame (in pods) and ½ cup blackberries (210 calories)
½ cup nonfat plain kefir and 1 medium orange (107 calories)

Make it 1,500 calories: Omit edamame at A.M. snack and pear at lunch.

Make it 2,000 calories: Add ¼ cup unsalted dry-roasted almonds as an evening snack.

Day 4

Daily Totals: 1,781 calories, 63g fat, 14g saturated fat, 125g protein, 191g carbohydrate, 28g fiber, 1,620mg sodium.

Breakfast (401 calories)

1 serving Lemon-Blueberry Granola
Serve with 1 cup nonfat plain strained Greek-style yogurt
½ cup blueberries

Lunch (475 calories)

1 serving Chopped Salad with Chickpeas, Olives & Feta
Serve with 3 oz. cooked chicken breast
1 small pear

Dinner (438 calories)

Honey-Garlic Chicken Casserole

4.5

Snacks

1 medium apple and 2 tsp. almond butter (160 calories)
1 cup edamame (in pods) and 1 medium bell pepper, sliced (216 calories)
1 cup nonfat plain kefir (90 calories)

Make it 1,500 calories: Omit edamame at P.M. snack and omit evening snack.

Make it 2,000 calories: Add ¼ cup unsalted dry-roasted almonds as an evening snack.

Day 5

Daily Totals: 1,780 calories, 64g fat, 14g saturated fat, 132g protein, 181g carbohydrate, 30g fiber, 1,738mg sodium.

Breakfast (401 calories)

1 serving Lemon-Blueberry Granola
1 cup nonfat plain strained Greek-style yogurt
½ cup blueberries

Lunch (475 calories)

1 serving Chopped Salad with Chickpeas, Olives & Feta
Serve with 3 oz. cooked chicken breast
1 small pear

Dinner (440 calories)

Baked Eggs in Tomato Sauce with Kale

4.5

Serve with 1-oz. slice whole-wheat baguette

Snacks

1 serving Cottage Cheese-Berry Bowl (170 calories)
¾ cup nonfat plain kefir and ¾ cup blackberries (114 calories)
1 cup edamame, in pods (179 calories)

Make it 1,500 calories: Omit pear at lunch and omit evening snack.

Make it 2,000 calories: Substitute 1 serving White Bean & Avocado Toast for the baguette at dinner and add 1 medium orange to evening snack.

Day 6

Daily Totals: 1,809 calories, 86g fat, 16g saturated fat, 101g protein, 172g carbohydrates, 36g fiber, 1,487mg sodium.

Breakfast (401 calories)

1 serving Lemon-Blueberry Granola
Serve with 1 cup nonfat plain strained Greek-style yogurt
½ cup blueberries

Lunch (363 calories)

Arugula & Cucumber Salad with Tuna

4.6

Serve with 1 large pear

Dinner (512 calories)

Za’atar-Roasted Chicken with Chickpeas

4.8

Serve with 1 serving Garlicky Green Beans

Snacks

1 medium apple and 2 Tbsp. almond butter (291 calories)
¼ cup unsalted dry-roasted almonds and 1 clementine (241 calories)

Make it 1,500 calories: Omit almond butter at A.M. snack and omit pear at lunch.

Make it 2,000 calories: Add 1 serving Cottage Cheese-Berry Bowl as an evening snack.

Day 7

Daily Totals: 1,820 calories, 92g fat, 15g saturated fat, 93g protein, 172g carbs, 33g fiber, 1,777mg sodium.

Breakfast (390 calories)

1 serving ”Egg in a Hole” Peppers with Avocado Salsa
Serve with 1 medium banana

Lunch (363 calories)

1 serving Arugula & Cucumber Salad with Tuna
Serve with 1 large pear

Dinner (398 calories)

Creamy Pesto Shrimp with Gnocchi & Peas

4.6

Snacks

1 medium apple and 2 Tbsp. almond butter (291 calories)
1 serving Cottage Cheese-Berry Bowl (170 calories)
¼ cup unsalted dry-roasted almonds (206 calories)

Make it 1,500 calories: Omit pear at lunch and omit evening snack.

Make it 2,000 calories: Add 1 serving Massaged Kale Salad to dinner.

Frequently Asked Questions

​​Is it OK to mix and match meals if there is one I do not like?

 

Can I eat the same breakfast or lunch every day?

 

Why is there not a modification for 1,200 calories?

 

How many carbohydrates should I eat per day?

 

Strategies to Help Improve Blood Sugar 

Here are some tried-and-true ways to help improve blood sugar management:

Reduce Carbohydrates: While there is no one-size-fits-all approach to managing diabetes, research links a reduced carbohydrate intake with better blood sugar levels.3 Prioritizing carbohydrates that are high-fiber, such as whole grains, beans, lentils and most fruits and vegetables, can help improve blood sugar.4 It’s also helpful to spread carbohydrates evenly throughout the day between all meals and snacks, instead of eating one high-carb meal, which may cause blood sugar spikes.
Increase Physical Activity: Regular exercise is helpful for both managing and preventing type 2 diabetes. The American Diabetes Association recommends people aim for at least 150 minutes a week of moderate-intensity exercise, such as a brisk walk. Shorter bursts of exercise are effective, too. Walking for just two to five minutes after a meal can significantly reduce blood sugar levels.5 Wondering how to get started? Check out our 30-Day Walking Plan to Help Lower Your Blood Sugar Levels.
Prioritize Protein: For more stable blood sugar levels, it’s recommended to have a protein source at every meal and most snacks.6 While meat and poultry are great sources of protein, they’re not the only ones. Eggs, beans, lentils, Greek yogurt, tofu and soy, kefir, nuts and seeds are also great sources of protein. Having a good source of protein alongside nonstarchy vegetables and a high-fiber carb source at most meals can help support healthy blood sugar levels.

How We Create Meal Plans

Registered dietitians thoughtfully create EatingWell’s meal plans to be easy-to-follow and delicious. Each meal plan meets specific parameters depending on the health condition and/or lifestyle goal it is targeting and is analyzed for accuracy using the nutrition database, ESHA Food Processor. As nutritional needs differ from person to person, we encourage you to use these plans as inspiration and adjust as you see fit.