The reason for a healthy eating plan for those diagnosed with type 2 diabetes is to help to make your everyday dining easier and to also help to:

• reduce and stabilize your insulin and blood sugar levels
• gain or maintain a healthy body weight
• achieve normal cholesterol and triglyceride levels
• achieve a blood pressure reading lower than 140/80 mm/HG

The best healthy eating plan is one that includes food choices which adequately cover your known nutritional requirements for:

• vitamins
• minerals
• anti-oxidants
• essential amino acids
• essential fatty acids
• fiber
• protein
• low-glycemic index (low-GI) carbohydrates

Eating more plant foods and adequate animal protein will generally help your type 2 diabetes control.
Some carbohydrates aren't even listed in the glycemic index because they don't include enough carbs to affect your blood sugar levels.
This list of foods includes:

• artichokes, asparagus,
• broccoli
• cabbage, raw carrots, cauliflower, celery, celery root, cucumber
• eggplant, endive
• fennel
• green beans
• kale
• lettuce
• mushrooms, mustard greens
• okra, onions
• parsley, pea pods, peppers
• radicchio, radishes
• sauerkraut, scallions, spinach, squash (summer)
• tomatoes
• turnip greens, turnips
• water chestnuts, watercress
• zucchini

Other foods also very low in carbohydrates (low-GI), with a "0" glycemic index, include:

• avocados...
  even though they have a "0" GI factor, they are considered a fat and a suitable serving size would be a quarter of a small avocado
• nuts and seeds...
  these too are fats and one tablespoon of seeds or six to ten nuts is recommended as a serving size

The proportion of carbohydrates, protein and fat varies in a healthy eating plan for a person with type 2 and depends on many factors.
These include both physical and medical needs, therefore it is important to have an individual consultation with an Accredited Practising Dietitian who specializes in type 2 diabetes.
The dietitian will also take into account all your needs, which will include your food likes and dislikes.