Diabetic Seniors

A healthy diabetic breakfast is they key to a good diet.

Since young children, we’ve been told that breakfast is the most important meal of the day. The same is true for diabetics. A nutritional diabetic breakfast fuels the body and sets the tone for the remainder of the day. Breakfast for diabetics helps to control blood sugar and give the body a renewed supply of glucose.

If you’re a diabetic, breakfast is a critical element to feeling good throughout the day. Because it’s the first meal of the day, breakfast for diabetics restores glucose in the body from the night before. Your body is without food for approximately 7-10 hours during the wee hours of the morning; therefore, you should replenish it with a nutritional breakfast. For diabetics, however, eating the right foods is essential to good health.

Certain breakfast foods are extremely harmful to a diabetic. An ideal diabetic breakfast consists of low-glycemic foods that keep the blood sugar low for a few hours afterward. While protein is the better diabetic breakfast choice over refined grains like white bread, donuts and sugary cereals, whole grains like barley, rye and oats have been proven to be an effective breakfast for diabetics.

If you’re a diabetic and unsure of what you can eat for breakfast, below is a list of nutritional diabetic breakfast foods

No-Fuss Healthy Diabetic Breakfast Foods

• Hardboiled egg

• Tomato juice

• Canadian bacon

• Sliced cheese

• Plain yogurt

• Whole grain waffle with peanut butter

• Meal-replacement drink with no sugar added

• High-protein, low-carb drinks

• Cooked eggs with salsa

• Cottage cheese

• Scrambled eggs with vegetables

• Turkey sausage with sautéed vegetables

• Eggs Benedict

• French toast with sugar-free syrup

If you have a little extra time on the weekends to cook a scrumptious diabetic breakfast, try out the following recipes:

Scrambled Eggs Benedict

Servings: 4

Ingredients:

4 thin slices reduced-sodium ham (about 1/4 lb.)
1 cup low-sodium chicken broth
3 tablespoons unsalted margarine
2 tablespoons flour
1 tablespoon lemon juice
1/8 teaspoon (plus a pinch) black pepper
1 large egg
4 large egg whites
2 tablespoons skim milk
2 English muffins, split
2 tablespoons minced parsley

Instructions:

Preheat the oven to 350 degrees F. Wrap the ham slices in aluminum foil, place in the oven, and heat for 10 minutes. In a small saucepan, heat the chicken broth until it just starts to simmer. Meanwhile, melt 2 tablespoons of the margarine in another small heavy saucepan over moderate heat. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the hot chicken broth and the lemon juice; bring to a simmer and cook, stirring, for 2 minutes or until the sauce has
thickened. Stir in 1/8 teaspoon of the pepper.

In a small bowl, beat together the egg, egg whites, skim milk and the pinch of black pepper. Melt the remaining tablespoon of margarine in a heavy 10-inch skillet over low heat, add the egg mixture, and cook, stirring often, for 4 to 5 minutes or until the eggs are set. While the eggs are cooking, toast the muffins, then place a slice of ham on top of each half. Place 1/4 of the scrambled eggs on top of each slice of ham, spoon the sauce over all, and sprinkle with the parsley.

* Note: To reduce the sodium by 200 milligrams, replace the ham with chicken or turkey.

Apple Biscuits

Servings: 8

Ingredients:

5 jumbo refrigerated biscuits, cut into quarters
1/4 cup margarine, melted
30 packets Equal sweetener (or 3 tablespoons Equal for Recipes or 1 1/4 cups Equal Spoonful)
2 1/2 tablespoons cinnamon
2 medium Granny Smith apples, peeled, cored, sliced 1/4″ thin circles, and cut in half
3 tablespoons apple juice concentrate, thawed

Instructions:

Roll biscuit quarters into melted margarine. Coat biscuit pieces with combined Equal and cinnamon. Arrange biscuits in 8-inch round cake pan. Stand 8 apple halves around the edge. Fill in remaining apple slices between the biscuit quarters. Sprinkle any remaining margarine and Equal/cinnamon mixture over top. Drizzle thawed apple juice over the top.

Bake at 375 degrees for 20 to 25 minutes until golden brown and apples are tender.

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