Breakfast for Diabetics

brownchristian

Any ideas for a quick healthy breakfast for a diabetic. I have been eating the lower sugar oatmeal but I am trying to increase my calorie intake and everything I read says I should be eating more for breakfast. I don't have time in the mornings to cook a meal so I need some quick ideas.

kbglazier

I boil alot of eggs on Sunday so that I can have them for salads, breakfast, snacks...whatever. Then I can grab them all week long. They are a great low cal-high protein breakfast, with a piece of whole grain toast or an apple. I also like cottage cheese with fresh blueberries but I don't know what that would do to your sugar.

epappas09

for any diabetic-- fiber is your best friend

try a large bowl of FIBER ONE cereals with low fat milk or unsweetened soy milk. Add some blueberries or other fruit to enhance the flavor with natural healthy sugars rather than highly processed ones!

feistygirl09

Hi

I like to make my oatmeal w skim milk instead of water & add raisins to it. That adds a healthy dose of vit d & iron :happy:

July24Lioness

for any diabetic-- fiber is your best friend

try a large bowl of FIBER ONE cereals with low fat milk or unsweetened soy milk. Add some blueberries or other fruit to enhance the flavor with natural healthy sugars rather than highly processed ones!

I disagree with this statment 1000000%.

The need for fiber is a huge myth. For most people, fiber is a irritant to the bowels, intestines and colon.

http://www.youtube.com/watch?v=_yTOMQr-Qss

July24Lioness

I am diabetic and I eat a higher fat and moderate protein breakfast.

Keeps me full and satisfied until almost the early afternoon. There is no longer a need for a mid morning snack.............

Blood sugar is stabilizing too.

mrd232

A good, fast, high protein, low carbohydrate breakfast : Crustless quiche cups.

6 eggs
3/4 cup heavy cream (you can also use less cream and 2 more eggs if you'd like)
bacon, ham, or sausage - crumbled into small pieces
peppers, diced
onions, diced
1 clove garlic, minced
black pepper & salt to taste

Beat eggs until smooth, add cream. Next, fold in the remainder of the ingredients. Place in a greased muffin pan. Bake at 350 for 25 minutes or until edges are golden brown.

Keeps for about one week in the fridge. I like to pack them in ziplocs and take them with me to go.