My biggest problem. I don't want eggs every day; cereal and toast are not the best choices. How do I put together a good diabetes-friendly breakfast?
For breakfast, I get my carbs from fruit or veggies, and my protein rotates between eggs, fish, chicken, ham or sausage, etc. I typically go four or five days without repeating.
I tend to like plain Greek yogurt (about 8g) with fruit ... berries, canned (sugar-free) peaches, etc.
Steel-cut oatmeal is quite low on the glycemic index and is nice with a few walnuts/pecans and some fruit.
I also like an apple with peanut butter - the crunchier the better.
Steel cut oats send me ballistic. Had to give them up, and I love them. Lucky you.
I would have to concur with David. There is nothing low-glycemic from oatmeal in any form. Steel-cut is a marketing deception to make you think it's somehow "healthier." It shoots me into the 300's in under 30 mins.
Yoghurt can be risky. So much of it is loaded with sugar. I would agree that the Greek yoghurt is best, but always be sure to check the carb content. 8g or less is very good, but I've seen some versions with well over 20 or even 30g of carbs - more than the equivalent portion of Haagen Dazs ice cream!
I found many excellent almond flour recipies online. Had some almond flour pancakes last weekend that only had a couple of carbs, and they tasted great.
Try this muffin: http://www.food.com/recipe/one-minute-flax-muffin-low-carb-295649
I didn't like it with flaxmeal, so substituted almond meal and I added blueberries or raspberries. Had in in a small bowl with Greek yogurt and I reckon it makes a good substitute for cereal. You can mix all the dry ingredients overnight and add the egg in the morning just before you microwave it.
I don't care much for substitute foods or eating foods that are non-breakfast foods for breakfast, so I stick with eggs. I found you can cook eggs in an infinite variety of ways and ingredients if you take a bit of time and imagination so it doesn't feel like you're eating the same thing over and over.
I make my own yogurt. I mix half heavy cream, half whole milk and I let it ferment out for 12 hours. The result is very rich and low in carbs. Perhaps low enough that you can throw a few blueberries in a serving and still be under 6 g carbs.
Your homemade yogurt sounds delicious and easy on the carbs, too. For less ambitious culinary prep, I like the full fat Greek yogurt, Fage brand. It's more carbs at 9 grams per cup, but I can tolerate a few more carbs at breakfast.
I love eggs in their "infinite variety," too. Lately, I've been making scrambled eggs made with heavy cream, two half pieces of thick crisp bacon, with one avocado. I spice it up with three tablespoons of salsa. Sometimes I use the fresh mango and peach salsa. I don't mind the repetition, especially when my post meal BGs behave so well. I typically dose for 10 grams CHO, 30 grams protein, and 58 grams fat.
I like a cup of fat free cottage cheese with a handful of almonds and a handful of blueberries (substitute any berry or small pieces of fruit) thrown in. I find it stays with me for a while and does not spike the sugar. Sometimes I eat it for lunch.
Yeah, you really have to get the "Plain" Greek yogurt to avoid the excess carbs.
It has been a while since I cooked some steel-cut oatmeal. Perhaps I'll have a re-test ... but everything I've read says they are a 40-something on the GI. It's also true that I eat a small amount and I pace myself, rather than emptying the bowl in 15 minutes.
I may have to try that yogurt recipe!! Thanks, Brian.
I applaud cottage cheese- low carb, sticks to your ribs, provides protein and energy and never spikes. Easy. And they make 1/4 cup take aways--like yogurt--with 6 carbs.
Wow, am I glad I landed here! Looks like I can get lots of help in managing the diabetes. Thanks, all!
Dannon Lite Greek yogurt w/ a handful of low sodium peanuts works for me as well as a Glucerna shake.
Kashi original cereal is the closest to a low glycemic cereal I can tolerate.
A slice of Roman Meal whole wheat toast w/peanut butter and sugarfree jam works reasonably well too.
Eggs work but I get sick of them. I tried some Costco eggbeaters but ended up returning them. They sucked.
Cutie seedless mandarin oranges work pretty well.
I'm on 20 units of Lantus and 2500 mg of Metformin.
Ahh,to power a huge bowl or raisin brand like I did before this disease cut in...dream on. Ain't gonna happen.
I decided to test myself last night with steel-cut oats. Here's what I found:
Cooked 1/4 cup raw oats
Added about 6 strawberries and a dozen blueberries. Split it into two, so about a cup each serving.
Last night
BG at mealtime: 70
1 hr PP: 78
2 hr PP: 65
I was quite active during those 2 hours with housecleaning.
This morning:
BG at mealtime: 92
1 hr PP: 124
2 hr PP: 106
I was in the car in traffic.
Since I am least sensitive to insulin in the morning, I will usually do some intermittent fasting and skip breakfast. This really helps normalize blood sugars during the portion of the day where they fluctuate most for me, and if'ing is also very beneficial to health in general.
Hunger shouldnt be much of an issue as long as your body is adapted to burning fat for energy instead of sugar(as most diabetics should be to some extent). And it saves time and money!
If i do eat, a 4 egg omelet with all the fillings i can fit in it takes the cake!
My favorite food before T1D...reeses puffs! I would eat a heaping bowl every morning. Even a small bowl now would send me soaring 100s of points. Just shows how unhealthy cereal really is
I'm fortunate in that Raisin Bran was the least healthy I ever used to eat before T2. Kashi Original has lots of fiber and protein which slows the absorption. Now if they'd just minimize the added sugar.
I've tried the soy cereals and well...they suck also.