What do you eat for breakfast? And other food questions
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I don’t know if I mentioned this, but earlier this year, Mr. SK was diagnosed as pre-diabetic. It is likely at least partly connected to genetics, he’s not overweight and doesn’t drink alcohol but both of his parents have type-two diabetes. So we’ve been slowly trying to make changes to how we eat. It’s hard because his preference would be to have white rice with practically every meal, but white rice is the worse. So he’s cut that down, and adds barley to it when he does make it. Next up is to figure out how to eat pasta without eating pasta…
We’re also trying to find all the items with lots of added sugar and get rid of those. For example, for years, he’s been eating cereal with almond milk for breakfast. I don’t drink the almond milk and I never realized he was buying the kind that is sweetened. So even though his cereal had very little added sugar (something like only 1g), the almond milk had something like 13g. Yikes! So he switched from almond milk to plain Greek yogurt for his cereal.
Well, now I’m look at my cereals. I like to mix All Bran and a granola cereal. Well, wouldn’t you know, All Bran has 9g of sugar. And of course the granola has like 12g. I’m not eating a full serving size of either, but still, that’s a lot. So I thought I would switch to Fiber One, well that has artificial sweetener in it. (Besides all the other concerns about artificial sweeteners, I get migraines and I just avoid all artificial sweeteners as a rule bc some of them are said to trigger migraines). So Fiber One is out. Dang it.
Cereal with yogurt is so easy, but the more I look at the nutrition labels, the more I think, maybe this isn’t the best thing to be eating every single day…
So, what do you eat for breakfast?
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We use the unsweetened Vanilla Almond Breeze - I think that is 3g./serving.
I eat the same just about every day - a grain free low sugar granola and muesli mix with the above almond milk and kefir (I liked that kefir has multiple probiotic strains) with a bunch of cut up fruit and berries soaked over night. In the morning I add a generous spoonful of cottage cheese.
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FWIW, porridge mix (jumbo oats mixed with Flahahans seeded oats) add water and microwave for 2-3 minutes.
Then I add berries, usually blue/rasp/blackberries. And a small unripe banana. And/or craisons, walnuts, satsumas.More useful might be the breakfast of a diabetic neice
4eggs, 3 slices of quality salami, cream cheese and half a grapefruit
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@Rontuner said in What do you eat for breakfast? And other food questions:
We use the unsweetened Vanilla Almond Breeze - I think that is 3g./serving.
I’ll tell Me SK about that. But he switched to plain Greek yogurt, which has more protein, so that’s probably better for him at this point.
a grain free low sugar granola and muesli mix
Is this a product you buy? What’s it called? Maybe I can find it.
a bunch of cut up fruit and berries soaked over night.
What do you soak them in?
I should try kefir, I don’t know if I’ve ever had it.
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@AndyD said in What do you eat for breakfast? And other food questions:
FWIW, porridge mix (jumbo oats mixed with Flahahans seeded oats) add water and microwave for 2-3 minutes.
Then I add berries, usually blue/rasp/blackberries. And a small unripe banana. And/or craisons, walnuts, satsumas.That sounds yummy!
More useful might be the breakfast of a diabetic neice
4eggs, 3 slices of quality salami, cream cheese and half a grapefruit
This also sounds good, although I try not to eat salami too often (for health reasons, I love it though)
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I don’t always eat breakfast, but my usual options are avocado toast with a poached egg, or Bob’s Red Mill gluten free muesli. The regular muesli is good, too. Mr. AM uses unsweetened soy milk. And Grape Nuts, with fresh blueberries.
Do you know that cooling starches (rice, pasta) may make them better for your blood sugar? Here’s a story from NYTimes, gift link
We generally have brown rice instead of white rice, which is better, too. I only use white rice for congee, because brown congee is gross.
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I have cooked cereal for breakfast. I rotate amongst these four daily so I don’t get tired of any particular one: Oat meal, grits, quinoa, and cream of wheat. All of them contain no added sugar. I use evaporated milk instead of half and half. I think evaporated milk tastes better.
Some soy milk brands have no added sugar. Check the ingredients list on the carton.
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For me breakfast is beans and brown rice (fiber, protein), tomatoes and/or avocado on whole wheat, or cottage cheese with either salsa or some type of fruit.
As for pasta, try the ones made from chickpea flour. I think they’re very good. The whole wheat ones are also good
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Overnight oats are great when I remember to make them. I like that I can control the amount of sugar in them. Unsweetened applesauce adds some sweetness with enough fiber to offset the natural sugar. Try mushing up your own.
Lots of recipes on line. Keeps in the fridge for several days. Serve hot or cold.
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Is there a reason why everyone seems to prefer processed milk substitutes to regular cows milk?
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My breakfast is quite varied. Usually involves some sort of toast (a slice of whole grain or English Muffin). Always real butter and whole milk and coffee.
Typical:
An egg on a slice of toasted whole grain w/ butter.
Buttered whole grain slice of toast with a banana.
Whole grain buttered toast w/ marmalade.Now & then:
Pancakes w/ butter & maple syrup.
Two eggs over easy & whole grain toast.
French toast w/ maple syrup.Occassionally:
Two eggs with corned beef hash and buttered toast.
Oatmeal sweetened w/ a teaspoon of sugar.In the summer I often make my own granola based on rolled oats.
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I think in general if you avoid ultra-high processed foods you'll improve your diet a lot. As far as specific items, I tend to be on high alert for salt more than I am sugar, but I have potential hypertension issues.
@Bernard 's breakfast choices sound a lot like mine. Especially the real butter, whole milk, and coffee! I just got an order from Brands of Britain and there were several marmalades included...
Around here it's usually a piece of toast (whole grain or homemade sourdough) with a slice of prosciutto and/or cheese, or maybe a sliced HB egg. I've done avocado toast or just some guacamole if I have extra from a previous dinner.
Alternatively, oatmeal with a spoon of lingonberry preserves and chopped pecans.
Sourdough buttermilk waffles are a backup; I make a bunch when I need to use up starter. They freeze and reheat well.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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I have overnight oats. I make them on Sunday in five mason jars for the week ahead. Rolled oats, unsweetened, cashew milk, a dash of salt. Then add whatever flavourings. Right now I’m really into banana, natural peanut butter, vanilla, cinnamon, and a bit of maple syrup (which you could of course leave out). A lot of people add chia seeds for extra whatever chia seeds have that’s good for you. I don’t like them so I leave them out.
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Steve - MrsTuner doesn't metabolize dairy very well, so I've switched to alternatives as well - I drink mostly water, so just use it in cereal and sometimes coffee.
As to the details of the breakfast (cold) mix...
Red Mill "old country style muesli" mixed with some grain free granola (I've been trying a few) 1/4 cup total is serving size. Add Almond milk/kefir (I like a thick mix, so not a whole lot) Cut fruit and berries on top. The liquid soaks in overnight - adjust with liquid and or cottage cheese in the morning.
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@Steve-Miller Because of Gerd I switched between soy milk and oat milk.
Stomach is better now and I am trying skim milk.
Milkfat is hard to digest.
Diary gets a bad rep due to its animal origin. I don't agree. I do drink organic milk.Tried Country Crock plant butter. I like it.
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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.
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@RealPlayer Thanks for the heads up! We use either Ezekiel bread or other legume bread that’s like it. I didn’t know they made English muffins, too. That would be great to add to the rotation.
