Welcome to The Sidedish Blog + A Fresh Spring Stir Fry You’ll Love

Hello Healthy,

Welcome to The Sidedish Blog—a place where plant-based eating meets real life, real culture, and real flavor.

I’m Gwen—nurse, nutritionist, and your new favorite healthy food guide. I’m a Black woman who lives plant-based (with the occasional flex), and I’m here to help you eat well without giving up the soul in your food. If you’ve been looking for recipes you can trust, grocery and storage tips you’ll actually use, and nutrition advice that speaks your language—you’re home.

Even though this space is rooted in diabetes prevention and education, we’re talking full-picture nourishment here. Our approach is whole-body, whole-food, and whole-vibe. And what better way to kick off the blog than by celebrating April’s beautiful bounty with a recipe that’s easy, colorful, and good for your blood sugar?

What’s In Season Right Now?

Eating with the seasons isn’t just trendy—it’s smart. The food is fresher, tastes better, and is usually cheaper. April is packed with delicious options, including:

• Asparagus

• Carrots

• Peas

• Spinach

• Broccoli

• Strawberries

• Grapefruit

• Artichokes

• Leeks

• Radishes

This week’s recipe highlights asparagus, carrots, spinach, and peas—some of the brightest, most blood-sugar-friendly vegetables you can enjoy.

Recipe: Spring Stir Fry with Garlic Ginger Sauce

This stir fry is quick, fresh, and packed with fiber and antioxidants. It’s also gluten-free, low glycemic, and totally plant-based.

Ingredients:

• 1 cup asparagus, trimmed and chopped

• 1 cup carrots, thinly sliced

• 1 cup sugar snap peas or green peas

• 2 cups baby spinach

• 2 tablespoons olive oil or avocado oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tbsp low-sodium soy sauce or coconut aminos

• 1 tsp sesame oil (optional)

• Cooked brown rice or quinoa for serving

• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.

2. Add garlic and ginger. Sauté for 30 seconds until fragrant.

3. Add asparagus, carrots, and peas. Stir fry for 5–6 minutes until veggies are just tender but still vibrant.

4. Toss in spinach and soy sauce. Stir for another 1–2 minutes until spinach wilts.

5. Remove from heat, drizzle with sesame oil, and garnish with sesame seeds.

6. Serve hot over brown rice or quinoa.

Nutrition Breakdown (Per Serving – Without Rice)

• Calories: ~220

• Carbohydrates: ~20g

• Fiber: ~6g

• Protein: ~5g

• Fat: ~10g

• Sodium: Low (especially if using coconut aminos)

• Diabetes Note: High in fiber, antioxidants, and low glycemic load—perfect for blood sugar balance.

Kitchen Tip: How to Store Asparagus

Trim the woody ends and stand the asparagus up in a mason jar or cup with about an inch of water. Cover loosely with a produce bag and refrigerate. It’ll stay fresh up to 5 days and taste amazing.

Leftover Remix: Spring Rolls

Chop your leftover stir fry into smaller pieces and roll them up in rice paper wraps with sliced avocado. Dip in peanut sauce or coconut aminos and you’ve got lunch the next day with zero extra cooking.

Shopping Tip: How to Buy Seasonal Without Stress

Go early to your local farmers market (if you have one nearby) or check your grocery store’s weekly circulars. Look for produce that’s front and center—stores often promote what’s in season. And don’t be afraid of “ugly” vegetables—they taste just as good.

Final Thoughts

Starting this blog means everything to me. I created The Sidedish Blog because I know what it’s like to want to eat better but not see yourself in the healthy living space. This is a space for us—plant-curious, plant-based, culturally aware, real women with real lives. Whether you’re managing diabetes, trying to prevent it, or just ready to eat with intention, you belong here.

Next week, we’re talking brunch with a twist using grapefruit, radishes, and avocado toast—but make it blood sugar friendly.

See you next Friday.

With Love + Veggies,
Gwen
The Nutritionist & Nurse