I actually make like half a dozen a hard boiled eggs some weeks and eat them throughout the week with like a whole wheat bagel or oatmeal. I'm pretty much a Type I now though and have had more lows than highs so you may want to skip the bagel if you're watching the carbs.

Also, I always take fruit with me to work, sometimes cut up and with cheese. I make little Ziploc bags of them so they're easy to grab.

You can also maybe make a bunch of steel cut oatmeal and portion them out for the week? Throw some frozen fruit on there and warm it up. Delicious.

I also buy the little 150 calorie or so portioned out nut packs, dried fruit, and hazelnut butter to throw on instant oatmeal or plain Greek yogurt.

Hope that helps a little! :-)

I've found that typical breakfast foods like oatmeal or other cereals aren't a good idea for my blood sugar levels. Fruit is another carb source I need to avoid in the morning (although I can do fruit later in the day)


While a lot of smoothie recipes are carb heavy due to the fruit, I generally rely on protein shakes - 1 scoop high quality (low sugar, high protein) whey protein and 1 c unsweetened almond milk.

Today I made grain-free protein "pancakes" that were absolutely delicious! Made extra so that tomorrow I can just pop 1 or 2 in the microwave.

Do you have any instructions for your protein pancakes, I'd be interested in trying these :happy:

Sent you a message, but then thought I should post here in case anyone else is interested

The basic recipe is
1 egg (or two egg whites)
1 scoop protein powder
Mix it up and pour small amounts onto a greased griddle.

These are more like crepes and are fairly eggy tasting. You'll need to experiment a little as many powders have a different size scoop.

There are a ton of really interesting protein powder flavors available. The other day, I used banana cream Muscle Pharm Combat powder. Their chocolate peanut butter would probably be excellent. I've always just stuck to plain ol-vanilla whey powders, but now I'm opening up a whole new world :-)

In addition to the basic ingredients, I added a sprinkle of slivered almonds and some flax meal for fiber. The batter was a bit thick by then, so I added a spoonful of plain Greek yogurt because I thought the tang would go well with the banana flavor. You could always just add a splash of water/milk/almond milk to thin the batter as well.

I didn't think they needed any sweetener, but YMMV. Flavored liquid stevia would probably be nice. OR, a squirt of DaVinci or Torrani sugar-free flavored coffee syrup

The end result tasted an awful lot like banana nut bread. It was a little bit dense, but the flavor was spot on!

I'm going to experiment some more this weekend. I want light and fluffy and I'm not quite there.

I have two ideas
1. replacing some of the flax with chia gel (chia soaked in water). Almond or coconut flour would also probably lighten things up texture-wise, but those flours are pretty calorically dense, and they aren't quite the nutritional powerhouses that chia and flax are.

2. add 1 t of baking powder. Almost positive that this will turn out to be the magic "fluffifier" ;-P