What is the best diabetic breakfast recipe?

Question

What is the best diabetic breakfast recipe?

Answer 1

http://www.diabetic-recipes.com/cat_brea...

Answer 2

ORANGE JUICE

* One orange contains about 50mg of vitamin C. That is about 2/3 of our daily need.

* Fresh, homemade orange juice is an excellent source of calcium.

Ingredients

* Oranges (2 Per 8-oz. Serving)

* Drinking Glasses

* Juicers (optional)

* Paring Knives

* Slotted Spoons (for Added Pulp)

* Strainers (for Less Pulp)

Directions

Begin by tightly squeezing oranges repeatedly to soften them.

Wash thoroughly, cut into halves and remove seeds.

Proceed to step 11 if using a juicer.

Carefully cut circularly around the edge of an orange half, slightly separating the fruit and peel.

Grip the orange half tightly and squeeze directly into a glass or serving pitcher.

Continue squeezing and periodically rotating the orange in your hand until liquid is no longer produced.

Scrape the orange with a spoon and add fruit directly to the juice for additional pulp.

Put the juice through a strainer for less pulp.

Repeat with the other orange halves.

Serve and enjoy.

Follow specific machine instructions on loading and juicing oranges if using a juicer.

TIPS

* It would take about 5 oranges squeezed to make even a juice glass full of orange juice.

* A juicer will allow you to get all the juice of the orange out and an electric one is recommended.

* It is best to squeeze and drink immediately, but if you do not have the time in the morning to cut and squeeze oranges, then prepare it at night,put in a tightly sealed jar and enjoy in the morning.

* Use the skins of the orange to clean out the garbage disposal. Just put one or two in the disposal and put the disposal on an your skin will smell sweet as an orange.

Answer 3

porridge- followed by 1 portion of fruit - preferably one with a low G I  count- ie apple-  pear or banana which is not too ripe.

a must have guide for those with diabetes is the GI Food Guide.

Answer 4

I'm diabetic and I like to make a scrambled egg sandwich made with whole wheat toast and 2 egg whites and 1 egg.  It's got a protein and complex carbs to help stabilize blood sugar and prevent a big spike after eating.  But I would say that there's plenty of good breakfast ideas out there, none being "the best", just as long as you check your blood sugar and dose your insulin accordingly.

Answer 5

Breakfast Banana Split

(makes 1 serving)

1/2 medium ripe banana, peeled and cut in half lengthwise

1/4 cup nonfat cottage cheese

1 small navel orange, peeled and sectioned

1/4 cup fresh raspberries

Place banana halves in a shallow soup bowl or banana split dish. Top with cottage cheese. Arrange orange sections over and around the cottage cheese.

Puree the raspberries in a food processor or blender until smooth. Drizzle over the fruit and cottage cheese. Serve at once.

Per serving: 140 calories (3% calories from fat), <1 gram total fat (0.1 g saturated fat), 9 g protein, 27 g carbohydrates, 4 g dietary fiber, 5 mg cholesterol, 186 g sodium

Diabetic exchanges: 1 very low-fat protein, 2 carbohydrate (2 fruit)

Answer 6

First, choose a nice clean diabetic. Then gut and skin them. Crush some garlic and ...

Answer 7

Stay away from fruit, especially oranges! As I'm sure you know, they will cause your blood sugar to spike. Tomatoes and most veggies (low-starch types) are okay in moderation.

I cook eggs in a non-stick skillet, and have with whole grain toast. This is my typical breakfast. Keeps my energy up, and my blood sugar stable. As a bonus, I never even think about food till dinner time!

Check your blood sugar often, and use your insulin accordingly. Good luck and God bless.

Answer 8

Oatmeal w/ fresh berries

Lowfat Milk

Ham

More ideas here:

http://www.foodnetwork.com/food/lf_hl_di...

Answer 9

lover's milk

Answer 10

You can make this breakfast the night before. It tastes great first thing in the morning and it's also a good source of calcium.

Prep time: 2 minutes

Ingredients:

3/4 c. fruit-flavored, fat-free yogurt

1/3 c. oat bran

1/3 c. sliced peaches, canned in light syrup

1 tbsp. dried cranberries

Directions:

Layer peach slices in 16 oz. plastic cup.

Next, layer the yogurt on top of the peach slices.

Sprinkle dried cranberries on top of the yogurt.

Top with oat bran.

Serve immediately or cover and refrigerate until ready to eat.

Serves: 1

Serving size: approximately 1 1/2 cup

Nutritional analysis (per serving):

206 calories

9 g protein

0 g fat

0 g sat. fat

44 g carbohydrate

3 g fiber

4 mg cholesterol

221 mg sodium

271 mg calcium

8.2 mg iron

Diabetic exchanges:

3 carbohydrate exchanges

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Try a variety of different yogurt flavors. You can also add some nuts for extra protein.

Answer 11

*Quick Lemon Bread

1 cup Granulated SugarLike

1/2 cup ButterLike Baking Butter, softened

1/2 cup large egg whites, lightly beaten

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup skim milk

1 1/2 teaspoon grated lemon peel

Lemon Glaze:

1/3 cup Granulated SugarLike

4 1/2 tablespoons fresh lemon juice

In a large bowl, mix SugarLike, ButterLike, and egg whites until smooth. Add remaining muffin ingredients and mix until flour is incorporated into batter. Pour batter into a vegetable sprayed and floured 5- X 9-inch loaf pan.

Bake in a 350°F oven 45 to 50 minutes, until a toothpick inserted in center comes out clean.

As soon as bread is done, prepare glaze. Leaving loaf in pan, use a long slender skewer to poke numerous holes all the way to bottom of loaf.

In a small pan, combine SugarLike and lemon juice. Cook over medium heat, stirring constantly until SugarLike is dissolved. Remove from heat. Slowly drizzle over top of loaf so that glaze soaks into bread. Let bread cool in pan on rack for 15 minutes, then turn out onto rack to cool completely.

*Mini Breakfast Quiches

4 oz diced green chilies

2 oz diced pimentos, drained

3 cups precooked white rice

2 egg substitute equivalents

1/3 cup skim milk

1/2 tsp cumin

1 dash salt and pepper

1 cup low-fat cheddar cheese

Preheat the oven to 400 degrees. In a large mixing bowl, combine the chilies, pimentos, rice, eggs, milk, cumin, salt, pepper and 1/2 cup of the cheese. Spoon mixture evenly into muffin cups and sprinkle with remaining cheese. Bake for 12 to 15 minutes or until set. Carefully remove the quiches from the pan, arrange on a platter and serve.

*Apricot, Oat, and Wheat Germ Waffles (8 waffles)

     Non-stick cooking spray

     1/2 cup of oat bran

     1/2 cup of wheat germ

     1/2 cup of all-purpose flour

     2 teaspoons of baking powder

     2 teaspoons of packed brown sugar

     1 cup of fat-free milk

     1 egg

     1 tablespoon of vegetable oil

     1/2 cup of finely chopped, unsweetened dried apricots

Spray a waffle iron with a non-stick spray and preheat it. Combine the oat bran, the wheat germ, the flour, the baking powder, and the brown sugar. Add the milk, the egg, and the vegetable oil and stir until the mixture is smooth. Stir in the dried apricots. Measure 1/4 cup of batter for each 4-inch waffle.

Cook the waffles until they are golden brown and serve immediately.

*Cornmeal Mush (Diabetic)

4 cups water

1 cup yellow cornmeal

1/4 teaspoon salt

1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™

Butter-flavored vegetable cooking spray

Maple-Flavored Syrup, heated

Heat water to boiling in large saucepan; gradually stir in cornmeal and salt. Reduce heat and simmer, stirring frequently, until mixture is thickened, about 10 minutes; stir in Equal®.

Pour cornmeal mixture into greased loaf pan, 7 1/2 x 4 x 2-inches. Cool to room temperature; chill until firm, 3 to 4 hours, or overnight.

Remove cornmeal from pan; cut into slices. Spray large skillet with cooking spray; heat over medium heat until hot. Cook cornmeal slices over medium to medium-low heat until browned, 3 to 4 minutes on each side. Serve with Maple-Flavored Syrup. Makes 4 servings

*Easy Sticky Buns

1 packet Butter Buds Mix, dry

1/4 cup hot water

3 tablespoons packed light brown sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons chopped walnuts

1 package (7.5 ounces) refrigerated biscuits

Preheat oven to 375°F. Spray an 8-inch round baking pan with nonstick cooking spray.In a small bowl, combine the Butter Buds, water, brown sugar, and cinnamon. Pour into the prepared pan. Sprinkle with nuts. Arrange the biscuits in a single layer on top of the nuts.Bake 15 to 20 minutes or until well browned. Immediately invert onto a serving plate.

*Apple and Cranberry Turnovers (Serves 10)

     1 medium apple, peeled, cored, and diced

     2 Tablespoon of dried cranberries

     1 Tablespoon of sugar (Optional)

     1/4 Tablespoon of cinnamon

     2 Tablespoon of water

     1 (7.5 oz) pack of reduced-fat buttermilk biscuits

Preheat oven to 400°. Spray a baking sheet with non-stick spray coating and set aside. In a small microwave-safe bowl, combine the apple, cranberries, sugar, and cinnamon. Stir and add the water. Cover and microwave on HIGH power for 3 minutes, stopping and stirring once during microwaving then cool. Working on a non-stick spray-coated surface, make three-inch flat round biscuits.

Spoon about 2 tablespoons of the mixture into the centre of the biscuit. Fold the biscuit in half over the filling, making a turnover. Seal the edges by pressing closed with fingers, then with the tines of a fork. Lay the biscuits on the prepared baking sheet. Prick the top of each turnover with the fork tines.Bake for 10 minutes, until the tops of turnovers begin to brown. Serve hot.

*Baked Potato Pancakes

      Canola oil cooking spray

     6 medium Yukon Gold potatoes, peeled

     2 large carrots, scraped

     1/4 cup all-purpose flour

     1/4 cup flat-leaf parsley, finely minced

     1/4 cup green onion, finely chopped

     2 large eggs, beaten

     1 Tbsp. canola oil

     1/2 tsp. salt

     1/2 tsp. freshly ground black pepper

     reduced-fat sour cream or applesauce (optional)

Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.

Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.

*Manhattan Special Bagel with Sun-Dried Tomato Spread

(makes 2 servings)

1 cup 176 g) fat-free ricotta cheese

4 sun-dried tomatoes, soaked in warm water for 10 minutes and drained

3 tablespoon (45 ml) thinly sliced scallion

2 tablespoons (30 ml) finely minced parsley

1 tablespoon (15 ml) fresh lemon juice

2 3-ounce (90 g) bagels, split

The night before, place the ricotta cheese in a fine sieve set over a bowl. Cover and refrigerated to drain.Finely mince soaked sun-dried tomatoes and mix with scallion, parsley, and lemon juice. Cover and refrigerate overnight.Next morning, combine drained ricotta (discard any liquid in the bowl) and sun-dried tomato mixture. Transfer mixture to a pretty serving bowl and supply a decorative spreader.Lightly toast the bagels: cut into quarters, and arrange in a basket.

*Fresh Peach Muffins

      1 cup peeled, chopped fresh ripe peaches

     1 teaspoon fresh lemon juice

     1 cup all-purpose flour

     1 cup whole wheat flour

     1/4 cup sugar

     1 tablespoon baking powder

     1/2 teaspoon mace

     1/4 teaspoon salt

     1 large egg, or 1/4 cup egg substitute

     1/4 cup canola or corn oil

     1 cup fat-free milk

Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.

Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.

Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened.

Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

*Hot Couscous Breakfast

1/4 tsp Orange peel, grated

1 oz Uncooked couscous (dry precooked semolina)

1/2 oz Toasted almonds, sliced

1 tbsp Half-and-half

In small saucepan combine 1/4 cup water and the orange peel and bring to a boil; remove from heat and stir in couscous. Cover and let stand for 5 minutes.Transfer couscous to serving bowl; top with almonds and half-and-half. You could also sprinkle some cinnamon on top, if you like.

*Eggs Creole

1 tablespoon Margarine; reduced-calorie

2 teaspoon A-p flour;

1 cup Skim milk;

1 cup Green pepper; chopped

1 cup Onion; chopped

1 cup Tomato soup; undiluted commercial

1 teaspoon Worcestershire sauce

6 Hard-cooked eggs; coarsely chopped

Vegetable cooking spray

2 tablespoon Soft breadcrumbs;

Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric blender or food processor; process until smooth. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender. Add soup and Worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt casserole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is throughly heated

*Breakfast To Go

1 ½ cup Sliced bananas

1 cup Nonfat milk

½ cup Plain nonfat yogurt

¼ cup 100% bran flakes

1 teaspoon Vanilla extract

2 teaspoon Sugar

½ cup Ice

1 dash Cinnamon; or nutmeg

Combine all ingredients in a blender and process on medium speed until smooth.Garnish with cinnamon or nutmeg.You can substitute strawberries, peaches, or other fresh fruit for the bananas if you like.

*Apple Bulgur Breakfast

1/3 cup Dried apple rings

1/4 cup Heaped bulgur

2/3 cup Cup natural yogurt =OR=-

2/3 cup Fromage frais

1/4 cup Milk

A little artifical sweetener (optional)

Mix the apple and bulgur in a bowl, then stir in the yogurt or formage

frais and half the milk. Cover and set aside for 30 minutes, or

until the bulgur is softened and swollen. The grain should still have

some bite, although it can be left covered in the refrigerator

overnight. Stir well and add extra milk necessary to make the

mixture creamy. The mixture can be sweetened with artificial

sweetener if liked.

Very the fruit, if you like, or add fresh fruit to the plain soaked

bulgar.

ENJOY :-)

Answer 12

Anything but stay off CARB.