What do you eat for breakfast? And other food questions
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My choices are probably not very helpful regarding diabetes.
Either:
Toasted half everything bagel with tofu/scallion cream cheese OR
Toasted half Ezekiel whole-grain English Muffin with almond butter OR
Granola with almond milk OR
Croissant from Costco with fruit preserves OR
Whole-wheat toast with avocado mashPLUS
A handful of washed raspberries and blueberries
Always freshly ground/brewed coffee
If I'm feeling ambitious I'll make pancakes from a Red Mill mix.
By the way, Ezekiel or Food for Life whole grain english muffins are head-and-shoulders better than Thomas's. Much heftier and heartier, and they don't curl up in the toaster.
@RealPlayer Yes, thanks for the tip! Will definitely pick some up next time I'm at the grocery store.
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Consider overnight refrigerated rice.
Reheat before serving, of course.
The theory behind this is "resistant starch", if you'd like to look that up.I am not a breakfast person, so this is theoretical for me. Good luck!
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Thanks everyone! I’ll check out that NYT article.
@Steve-Miller Mr SK sometimes has a hard time with actual milk, he’s not completely lactose intolerant, but kind of sensitive, and milk on an empty stomach (like first thing in the morning) doesn’t sit well with him. Which is why he has been doing almond milk, when he switched to that several years ago, it really helped his tummy troubles.
But he is fine with yogurt, and Greek yogurt has more protein, so he just switched to that.
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We also have buttered toast for breakfast... usually with honey, though I'm fond of Bon Mamon bitter orange marmelade.
Also I've been mixing myself a healthier version of tuna sweetcorn melt for toast. Using:
tin of mackerel
avocado
egg
sweetcorn/mustard/herbs
with a much smaller amount of coarse grated cheese to bind and brown. -
Alpen no sugar added meusli with berries and one percent milk or steel cut oats with the same, plus maybe some nuts. That’s most days. Occasionally avocado toast or eggs and toast. Coffee always.
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I've been avoiding added sweeteners for at least 20 years. It's challenging at first--all the label reading! But I have a pretty good system now. If you are strict about avoiding added sweeteners of any kind for even a week, your body and your palate adjust, and if you try eating sugar after that it just tastes awful.
My breakfast options:
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Muesli with plain yogurt and berries. I use unsweetened coconut milk for milk. I make the muesli myself--oat flakes, rye flakes, walnuts, date pieces, sliced almonds, dried cranberries (sweetened with apple juice). I add a TB of fish oil, a TB of prebiotics powder, and a scoop of unsweetened collagen powder on my doc's directive.
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quick cook oatmeal sweetened with unsweetened apricot jam. Again I use unsweetened coconut milk to cook the oatmeal.
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Whole grain avocado toast
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cheese, mushroom, spinach omelette
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kasha, cooked in defatted chicken broth, with a whole egg stirred in at the end
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Bone broth
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smoothie: plain yogurt, berries, frozen peach slices, collagen, fish oil, prebiotics, super greens powder--all unsweetened. Mix with coconut milk.
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W wtg referenced this topic on
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I made this muesli and we both love it. Didn't have any coconut oil, so I left that out. And I added dried apricots.
https://cookieandkate.com/cherry-pecan-muesli-recipe/
Toasting the oats and pecans enhances their flavor a lot.
