"Unlucky Charms"...Breakfast Cereals? What's your perfect breakfast?


#101

I’m making two loaves of my low-carb bread today and was thinking about trying those Nanaimo bars! I’m in a baking mood today since it’s dark and pouring rain outside. I’ll look up the recipe and see if I have everything I need…

My next adventure is going to be exploring how I can use psyllium husk in cooking or baking. I’ve come a long way considering a year ago I’d touched my oven all of three times in the past five years…


#102

If I am home, my all-time favourite is thin gruel boiled in water with peanuts and finished with a spoon of cold cream or butter. It is more salty than anything and warms you nicely on a cold day. I eat it at lunch time, though, because I like my intermittent fasting routine and exercise before eating. It’s perfect after physical activity when my BG wants to plummet. I can cover it with a single shot of post-meal Rapid in that scenario.


#103

coffee. Breakfast of champions. My T1D kid eats oatmeal pretty often and has great success with that most days.


#104

Sounds great. I will give it a try. Thank you!


#105

Outside of something that Oliver asks for more of, I have absolutely no idea what gruel is. Can you enlighten me? Thank you in advance!


#106

Next batch of LC Nanaimo Bars I make, I’ll deliver a bunch to your doorstep if you PM me your address. (You’re practically spitting distance from me, after all.)


#107

Gruel is just porridge with less oats, i.e. more water so it’s cheap and so it became a staple fed to orphans in the past… but it also makes it lower carb! :blush:


#108

Thanks for that explanation. I had only ever seen this word in the context of poverty and deprivation. Your use of the word, gruel, in a positive way, was unusual.


#109

Bring them to Thursday Night Trivia. But, fair warning: you’d better bring enough for everybody. :laughing: :laughing: :laughing:


#110

I have a family history of high cholesterol, and have “borderline” high cholesterol for a diabetic. According to my metabolic specialist (an MD who specializes in lipidology, Type 2 diabetes, and weight loss, none of which are actually my problem haha), who does help with my diet, the fats in egg yolks are not to be missed, even for most people with high cholesterol. I don’t know if that applies to everyone, but she is absolutely certain it applies to me.

For what it’s worth, since I switched to a high “good” fat diet, with an enormous quantity of whole eggs (I eat 4-8 eggs per day), my total cholesterol and triglycerides have dropped, and my HDL has gone up. That has been a consistent trend over six months as I’ve controlled my BG, reduced my carb intake, and ridiculously upped my dietary cholesterol and fat intake. Eggs, salmon, fish oil (the super-high Omega 3 stuff), flax seed, olive oil, and coconut oil have become my go-tos along with chicken and green veggies.


#111

The entire diet/cholesterol/CVD model is coming under increasing scrutiny. Much of it turns out to be based more on politics than science. Depending on how deep your interest in the subject goes, there are some very good books out there, written by knowledgeable people and based on conscientious study.

Speaking just from personal experience, when I switched to a LCHF diet, my lipids dropped like a rock.


#112

. . . and that bacon I just finished off was truly delicious. :laughing:


#113

It’s the hot cereal that I love the most that doesn’t agree with my numbers. If I eat cold cereal like Cheerios or Chex and bolus I don’t have any problems.


#114

Since having cancer twenty years ago I have eaten breakfast but all I can choke down in the morning is porridge. Since my T1 diagnosis in January my porridge is Chia porridge. I pre-soak 1 TBS chia seeds and 3 TBS of oatmeal. in the AM I add 3 TBS of oat bran, grind and add 3 TBS of flax and add .5 C of frozen cranberries. When it is cooked I add dollops of my homemade harissa and fermented chopped hot peppers, olive oil and grated parmesan cheese. The chia si are finer than carb but should be soaked so it down’t soak up liquid in your gut but the whole meal is around 43 carbs. I make the chia porridge extra wet, more gruel-ish and I’m good for six hours or more before I have to eat again and no big BG spikes. When I travel the cooked oatmeal at hotels is killer if I don’t keep the portions down.


#115

Two eggs, two small pieces of my homemade spelt toast, one slathered with peanut butter and my morning cup of tea with almond milk. Every day. I love it.


#116

I’d be interested in seeing the recipe for that toast. we are always glad to get new recipes posted here in the forum.


#117

It’s easy enough that my 13 year old daughter makes a 6 loaf batch every week.

Here is for one loaf:

Mix together and let sit till bubbly:
1/2 cup luke warm water with 2 Tablespoon raw honey and 1 scant T or one packet of fast acting yeast

Add 1.5 cups whole or white spelt flour: mix and again, let sit till bubbles form (this is called a sponge).

Mix together in a separate bowl then add to sponge with 2 cups whole spelt flour (for bread machine, also add 1-2 T wheat gluten):
2 Tablespoon each
apple cider vinegar
olive oil and
soy lecithin granules
1 1/4 teaspoon sea salt

Knead no more than 5 minutes or the minimal amount of gluten in the spelt flour will break down too much. Add flour as needed to get a smooth dough.

Turn into an oiled bowl and cover till doubled (30-45 minutes, depending on how warm it is)
Punch down and allow to raise again.
Form into a loaf and place in an oiled bread pan.
Cover and allow loaf to double in size.
Preheat oven, while loaf of rising, to 350 degrees.
Bake 25-30 minutes or until golden brown and has a hollow sound when the you tap the top.
Remove from pan right away and cool completely on a cooling rack. Wrap in plastic wrap or store in an air tight container once cool to prevent from drying out and becoming hard.

Spelt is an old grain that is more water soluble and has less gluten than wheat and so the body can use it better. I find it does not stay with me, raising my sugars, like wheat.


#118

I forgot to add that you mix another 1/2 cup warm water with the lecithin, olive oil and apple cider vinegar. This recipe requires one whole cup of water, and I divide it (with the yeast sponge) to help the lecithin to soften before I add it to the dough.


#119

Isn’t diabetes the disease of deprivation? :wink:


#120

I used to love cereal, peanut butter and jelly sandwiches and graham crackers and milk. Some of those I brought into my type one life in 1978 and I was good for many years. My A1 C’s have been in the sixes since I started getting A1c 20+ years ago. I have made a lot of changes since then, including going on a pump 18 years ago, going lower carb at least 10 years ago, and even lower carb in the past five years. Nothing changes except I feel more and more deprived, as someone said here!!!:wink:

I eat about 100 g of plain Fage yogurt with a tablespoon of walnuts and a teaspoon each of flaxseed and hemp seed. Some days I spike in the mornings some days I don’t. If I add blueberries that’s usually too much. If I eat eggs and bacon for breakfast I can spike. I really can’t imagine going to not eating breakfast but after reading some of these post that may be my next thing. Ugh.