Deviled eggs. (I'm a T2, though.)
I wish I had more suggestions for you. I'm off the eggs, so I've pretty much quit eating breakfast. This is also a good bread, although expensive. Its pretty filling. I usually cant eat more than two pieces, even if I want to. I guess if you can only eat a few carbs, make 'em heavy hitting carbs. http://www.foodforlife.com/about_us/ezekiel-49
I tend to eat the high fiber Quaker oatmeal in cinnamon swirl and I've never had blood sugar issues that I know of, but I might be the weirdo here that can actually eat some form of cereal here without issues. I also like whole wheat english muffins or toast with peanut butter for breakfast. I usually drink coffee with a little bit of creamer or those little bottled light frappucinos they sell that have like 12 carbs in them. I don't eat big rich breakfasts so that probably is why I don't have issues.
I find eggs to be my best breakfast option. I eat them almost every day. I stay full, my blood sugar doesn't spike, maybe with a whole wheat tortilla. Anytime I eat some cereal, low sugar, or steel cut oats, I do get spikes. I avoid most simple carbs. I have been avoiding fruit and dairy in the morning. An alternate option for me is an almond milk smoothie with "Amazing Meal", which is a low carb, raw, meal replacement powder. I try alternate foods like soup for breakfast sometimes. Chia pudding is quick and easy, soak some chia seeds with milk of choice, and add some spices and stevia or alternate sweetener. I wish I could figure out what to eat, and incorporate more variety....looking forward to suggestions from others.
Good suggestions meee. I do these too--especially spinach and mushrooms. Sometimes if I get tired of eggs, I do egg white omelettes to give a different flavor. Also different cheeses and herbs give eggs different flavors.
ame e. - Some of my friends do breakfast casseroles in slow cookers or in the oven on the weekends to eat for the week--I haven't done that yet. I'm an easy-peasy kind of girl--nothing complicated.
You are describing very high-carb, low-protein and fat breakfasts. If your BGs are stable afterwards, you've either got lots of endogenous insulin capability, perhaps paired with at most modest insulin resistance, or you're an absolute wizard at pre-bolusing, super-bolusing, and/or similar techniques.
Had to chuckle reading your reply niccolo. Someone can just walk by me with a muffin, pancakes, or a breakfast sandwich and I think my BG would spike. :-)
wow, lucky you, wish I could eat that, lol! I love oatmeal and english muffins.
thanks Kate, those sound great too. I take so long to get myself going that I need something pre-made ahead of time, maybe I will try one of the casseroles. I make the pancakes on one day, a big batch then nuke them for the next few days. The eggs have to be done fresh mostly though- it takes about 10-15 minutes maybe, but then sometimes I have to leave the dishes for later if I'm going to work. If I nuke the eggs it's faster but then it's hard to clean the dish and nuked eggs are just not that great imo. I should try a slow cooker again. I think I still have a small one.
I'm with you Chaya. My mom does instant grits every other morning and doesn't faze her BGs. The alternate mornings she has an over easy egg and toast. I could never eat that for breakfast.
Looking back at my childhood, I think I was always 'borderline' diabetic because cereal never filled me like other kids--I had to have bacon and eggs or sausage and eggs---some type of protein. If I ate cereal, I was hungry again within an hour. And OJ was like an addiction--I could drink an entire jug.
The family doctor had mom switch me to cranberry or grape juice for my anemia and I didn't have that same "craving" for them as I did OJ.
Yeah, I made an effort to write that in dry, clinical language, but what I really wanted to say is, HOLY CRAP, YOU CAN EAT A BOWL OF SUGARED OATMEAL AND NOT HAVE YOUR BGS SPIKE??? Whew, sorry for that interruption, now back to clinical Niccolo again.
But seriously, it's always amazed me how carb-heavy many normal breakfasts are...pancakes, muffins, orange juice, toast, jam, fruit, etc. This kind of carb-loading may be toxic to diabetics, but it's hard to argue it's good for non-D folks, either. And don't start with the whole, "but I though oatmeal was a health food because it contains some fiber" or "but orange juice has Vitamin C, surely that must make it different from other sugar-waters like Coke?" thing.
Bagels are seriously my D kryptonite. It doesn't matter how I bolus for them, they always send me sky rocketing. So now I just avoid them entirely unless I am going on a very long bike ride. Here is a recipe I found recently that is completely changeable to your tastes. It's low carb but satisfying.
http://thelowcarbreview.blogspot.com/2013/04/swedish-breakfast-buns.html This is the basic recipe. Last week I added some cheddar cheese and jalapeno peppers and used them as a bun for turkey burgers. Next week I think I am going to add some bananas and chopped walnuts and have them toasted with some butter for breakfast. My husband is gluten sensitive so this suits both of us. I found the psyllium husk powder at my local health food store and the rest of the ingredients I had in house.
I have made the recipe many times and not once has it actually turned into a "dough" that I was able to roll. The best method I have discovered is to let the mixture sit for 10 minutes and then just scoop 4 mounds onto a silicone baking sheet.
Congrats on your CGM - I have found Dexcom to be incredibly illuminating.
Thanks for posting this Clare, it looks delicious. I'm going to try it, I'm afraid to even try a real bagel. Don't psyllium husks have gluten though? I've always reacted badly to them in fiber substitutes.
Psyllium husk powder is completely gluten free. Hubby has not reacted to it at all and he is really sensitive. http://glutenfreerecipebox.com/is-psyllium-husk-gluten-free/
It's such a simple recipe and the net carb count is ~ 5 per roll depending on what you add to them. I'll have to figure out how much to add with the bananas. I'm also considering using dried cranberries and orange zest. The basic recipe is a good base for other flavors.
Thanks, good to know that.. I have to check that out again because my former gp told me to try metamucil for ibs and it gave me severe runs not long after taking it. I just can't tolerate it at all, but I haven't tried it for years. Now I use citrucel for the opposite problem. Sounds delicious! I can't wait to try these.
The recipe is so malleable I don't think it matters much if you use psyllium husk powder or some other form of fiber - or use more flax. You may have to experiment to get the consistency you like but the basic recipe comes out tasting good regardless of the form of fiber employed.
I was thinking that too, but I found some psyllium husk gluten free at wholefoods so I'll try that first and see if it upsets me or not.
I made a batch last night and used bananas, walnuts, dried cranberries, and a sprinkle of cinnamon. The fruit added come carbs making it 12 net grams instead of 4 but I had one as a snack last night and it was delicious toasted with some butter. I'll continue testing it out with other add-ins and see how it comes out. I'm glad you found gf php (psyllium husk powder) is a difficult word to type :).
wow, sounds great! I'm going to try to make them tomorrow if I have time, my mouth is watering just thinking about them, lol. It is still puzzling to me how this can be gluten free? I thought psyllium was made from wheat since it has a pic of what looks like wheat on the front, however this one I found said it is gluten free.
I hope they come out well. I'm having one for breakfast this morning. Psyllium husks are part of the seed of the plantago plant not wheat. http://en.wikipedia.org/wiki/Psyllium_seed_husks