I couldn’t find them, either.
I also use Calorie Countdown milk 3 (carbs) and Special K Protein Plus cereal 9 (carbs),my other options are 4lb fresh strawberries chopped with splenda added over short cake, I send off and buy Carbquick which has 90% less carbs than Bisquick (2 carbs per 1/3 cup mix) this stuff taste great but has 14 grams of fiber so I make a whole pan at once by mixing 3cups Carbquick I cup low fat Bisquick, mix with Calorie Countdaow milk instead of water and add a little splenda. Fresh short cake for the week. Also Maple Grove Farms has 6 carb pancake mix and sugar free syrup.Then there’s bread Sara Lee Delighful only 90 cal per two full size slices and 14 carbs or Essentials light english muffins.
I send off via the web to Netrition.com and order Carbquick and Maaple Farms and many other products, they seem to have the best prices and only charge $4.95 for shipping no matter the size of the order. My 1AC was 7.2 when I started and by my 6 month followup it was 6.0
Good luck and happy hunting for better new produces
I know this thread is so old but I just had to say that I LOVE almond milk! I just discovered it and I’m totally hooked. A while back I told you about the Calorie Countdown milk but I’ve completely switched over to Almond Breeze unsweetened almond milk - yum!
I have shakes when there’s no time for breakfast or lunch.
I use protein powder (whey isolate protein powder or hemp protein powder–very low carbs & lots of protein to keep hunger away), unsweetened almond milk (2 carbs per 8 oz), unsweetened cocoa powder & no carb stevia powder. Of course, use whatever flavoring you like.
Stay away from agave. It’s highly processed & has a higher percentage of high fructose syrup than that used in soda. A whole of marketing bs behind ridicously expense & unhealthy agave syrup.
If there’s time (not usually), I eat almond flour pancakes. On weekends, I make a lot of cheese muffins or nut muffins using almond flour & golden flaxseed meal & freeze them. They’re 3-5 carbs each.
seeing as I DON’T cut carbs… my advice won’t be overly helpful, but i love a bagel with cream cheese with a banana in the morning. 75 carbs of deliciousness
P.S.
Here’s info about agave syrup https://forum.tudiabetes.org/topics/agave-syrupalert
Not healthy at all.
On mornings when I don’t have time to cook, I eat a lot of the high-protein, low-sugar bars that are marketed to body builders. Whey protein powder shakes with added egg whites (the fake kind in a box, not real raw ones) can be surprisingly filling. I was never one to fill up on liquids like smoothies, but all the protein takes a while to digest. But when I have time to make a full meal, I’ll usually make an enormous omelet. Or crepes made out of egg, flax meal, and almond butter and filled with ricotta and blueberries.
My preferred breakfast(s)
First breakfast - a whey protein shake (with milk)
Second breakfast - Free range cheese omelette with a side of sausage and either a slice of toast or a half cup of oatmeal (steel cut).
Breakfast is an important meal of the day, particularly for a type 2. I find that I have a serious Darn Phenomenon problem. Eating proper breakfast is a key way that I manage my morming blood sugar. And actually, my protein shake is when I get right out of bed and it stops my blood sugar from rising further, somehow creating an insulin surge that resets things. Also, since I am on Byetta, my second breakfast is a Byetta meal and is “supposed” to contain carbs, I target 15-20 g.
I usually have some oatmeal, usually something with some fruit in it like an Apples & Cinnamon, and a meal replacement shake for breakfast.
We use 1/2 cup whole cream, with a scoop of protein powder (1g CHO) DaVinci SF syrup (any flavor) and ice. You could also use the greek yogurt or tofu with this if you need some carbs.
Also, we make spaghetti squash oatmeal: 1/2 cup cooked spaghetti squash, 1-2 TBSP cream, cinnamon, butter, DaVinci SF syrup (optional). You can make in microwave or on stovetop and process together with wooden spatula while cooking. Also, my husband will mix 1 scoop of protein powder with water and then add to the oatmeal. My daughter who is T1 gets sick of eggs.
There is also a recipe I have gotten out of a book for Ricotta Pie, which is basically ricotta cheese, eggs, cheese and ham and pepperoni, but we use protein du jour. It is in The Diabetes Diet, by Dr. Richard Bernstein.
Hi Gerri, will you share your recipes for the pancakes and muffins?
Michelle
Here there are, Michelle. Hope you like them!
Pancakes
You also grate veggies (squeeze out the water) & add to the pancake batter to make veggie pancakes.
1 cup almond flour (or golden flaxseed meal, or a combo of both)
2 eggs, beaten
1/4 cup water (or seltzer to make them fluffier)
1/4 tsp salt
sweetener (omit if using for veggie pancakes)
Mix together & cook.
Makes six, 4’’ pancakes.
Each has 1 gram carbs, 2 grams fiber, 6 grams protein, 155 calories total.
If you use granular Splenda, the carb count will be higher.
Muffins
(Endless variations on what could be added–poppy seeds, lemon extract, banana extract, maple extract, walnuts, etc. You can omit the spices & sweetener, add grated cheese, parsely, garlic powder, etc. to make cheese muffins.)
1 1/4 cups golden flax seed meal (or almond flour, or half & half of each)
2 teaspoons baking powder
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Artificial sweetener equal to 3/4 cup sugar (I use zero carb stevia powder & less than the recommended equivalent of 3/4 cup)
4 large eggs, beaten
1/4 cup virgin coconut oil
1/2 cup water
1 Tablespoon vanilla
1/2 cup chopped pecans
Preheat oven to 350 F. Grease a muffin tin very well, or use cupcake liners for no clean up.
Mix the dry ingredients together & then add the rest of them.
Let batter stand 10 minutes, then put into the muffin pan & bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.
Each muffin contains 3 grams effective carbohydrate plus 5 grams fiber.
If you use granular Splenda, the carb count will be higher.
Thank you Gerri! Can you tell me if you use the virgin coconut oil for a reason, rather than, canola or basic oil, other than olive oil?
Michelle
I eat muffets!!! They are the 100% shredded whole wheat thingys! no sugar, no salt…looks like a bale of hay! LOL I use vanilla soy milk and fresh berries to sweeten… I get made fun of at the breakfast table everymorning but it actually is pretty good! I used to eat eggs every morning… but my colesterol went up so I limit my eggs to once a week now.