Breakfast

Hi
I would say Try it and then test afterwards to see what happens. We are all different and what may raise your BG may not effect me. As others say your BG tester is your BEST friend

It is very hard to get to grips with what you can and can not tolerate, after 9 months i am only just getting to grips with it myself and learnt a lot of new food i may not have tried before diagnosis.

Good luck

Brian

Hi John,

All cereals that are made from wheat are high in carbohydrate and carbs will convert 100% into glucose. The only real difference between the various cereals is that some have a lower GI than others. The low GI ones convert into glucose slower than the high GI ones, but all the carb becomes glucose and increases your blood sugar just the same. Oat based cereals (like porridge, Oatabix, etc) have slightly less carb per serving than wheat cereals, but are still on the high side.

When you say you don't like eggs, is than in all forms, scrambled, fried, boiled, poached? If so then how about a breakfast of bacon, tomato and mushrooms? That would contain very little carb, so to accompany it how about a slice of low carb bread like Burgen (around 11g per slice), Nimble or Weightwatchers (both around 9g per slice).

I'm sure some of our more imaginative foodies like Fergus can come up with some other ideas for appetising, egg-free, low carb breakfasts.

It sounds like you need to get to grips with low carb baking.

You will be amazed at the lovely muffins, biscuits and cheesecakes you can have for breakfast.


Here are a couple of great sites:


http://www.carb-lite.au.com/

http://fittv.discovery.com/fansites/blaine/blaine.html

Blaine's chocolate swirl cheesecake is fantastic. Okay, it takes all afternoon to make but it is splendid and will last you nearly a week.

A chocolate swirl cheesecakes lasts you a week?

Are you 'avin a larf?

wiflib

No Wiflib !

I have been reading about all the wagon loads of quality street, mince pies and beer you have all been stuffing down since Christmas Eve and I am almost embarrassed to say that I didn't do any of that. Why? Because I was working and doing my tax accounts. BORING ! But murder with a hangover. Because I don't have diabetes and could stuff myself with sweet stuff if I wanted to I don't seem to get the urge to do it. I had a mince pie at the start of December and that has been that. No cake, no chocolates, no shortbread, no nothing. I think there is something about forbidden fruit that makes it terribly hard to resist. I just can't be bothered. Mind you, I am right in the middle of my winter misery syndrome and that could be "helping".

The cheesecake is great but everyone else can only have a small piece and Steven gets the rest.

He has a ferocious dawn phenomenon so I always have low carb baking for him in the morning. Often this is sloshed down with liberal quanities of double cream.

Hi ninja,

Breakfast is probably the toughest meal to make on a low-carb diet, and if you don't do eggs it'll be tougher still!
How about low-carb pancakes?
Blend 100g cream cheese with 2 eggs (sorry!). Add 1 tbsp soya protein isolate (try Holland & Barratt), 1/2 tsp of baking powder and a wee bit of salt, mix it and you have a very low carb pancake mix to which you can add fried mushrooms, or just lots of butter. Make them in a small omelette pan with a little butter or oil just a you would a normal pancake - hot and quick.

Enjoy,

fergus

Just for the record, my favourite is fruit (usually blueberries) and yoghurt. If i'm in the mood for a fry-up, I have portobello mushroom grilled with grated cheese on top and a couple of rashers of bacon. Oh drat, now I'm hungry again! Macanuts here I come!

Dear Ninja
Not having eggs does make breakfast difficult. All commercial b/fast cereals, including All Bran and Shredded Wheat, are high carb. Holland and Barrett do stock a low carb crispbread. You could try that with a bit of sliced cold meat or cheese. Lidl do a fantastic whipped creamy cheese dip/spread, flavoured with herbs or garlic, which is morning bliss on crispbread.
It's late now, but tomorrow, I'll put up a recipe for a Czech speciality dip/spread, which is a bit different. Look out for it as "pink cheese"

This is a low carb bread recipe from Dr Bernstein's forum. I made this last night. It is a bit more like a plain cake than bread in texture. You can toast this, make sandwiches with it or put cheese on it and toast it. I used 250g marscarpone instead of the cheese they suggest and it worked out fine. My oven took 50 mins. I have a little pointy gagdet thing for testing cakes from Lakeland Limited and this makes testing easier. I used to use cocktail sticks. When they come out clean your baking is done.


Note that it calls for dry cottage cheese which we can buy easily here (in Canada), but I understand that it can't be found in many parts of the USA. Ginny suggested using softened cream cheese instead, but others have apparently made it with regular cottage cheese filtered through cheese cloth. Here's the recipe; I make three loaves at a time and freeze it.

LOIS LANG’S LOW CARB BREAD

2 ½ cups blanched almond meal
¼ cup butter – melted
1 cup dry curd cottage cheese
1 teaspoon baking soda
1 teaspoon baking powder (I add a teaspoon of baking powder as well, although the recipe doesn't call for it.)
¼ teaspoon salt
3 eggs
Sweetener (equivalent of 1 teaspoon sugar); optional

Preheat oven to 350 degrees F.

In a large bowl, mix melted butter, cottage cheese, baking soda, and salt; add eggs one at a time, beating or mixing well between each egg; then add almond meal.

Grease a loaf pan (about 4 x 8 inches) generously with butter and coat bottom with almond meal (or spray with non-stick cooking oil). Pour batter into pan, smoothing top.

Bake at 350 F for about one hour (see note below) until lightly browned on top. Check by inserting a metal kitchen knife. It will come out clean when bread is done.

Remove from oven and run a metal spatula around the sides of the pan, pressing gently against the loaf to loosen at the corners and bottom of the pan.

Remove bread from pan and cool on a wire rack.

NOTE: The original recipe says to bake for about an hour. That would be much too long in our oven. Watch it carefully after 40 minutes – it takes between 40 and 45 minutes for us.

Hi Ninja,

Do you like Fish? I ate Smoked Makerel(warmed)with a knob of butter and squirt of lemon this morning. Could also try Smoked Salmon/Prawns or any other combo. I have only been low carbing for a few weeks now and it is quite difficult to get off the cereals, toast and ' normal breakfast foods ' .

Good luck.

Following on from Fletch
How about the old time classic breakfast>>>>>>>>>>>>*kippers!* The "boil in the bag" kind are quick and easy.
I have them sometimes and all I have to do is to keep the cat off the kitchen table.

Fletch said:

Hi Ninja,

Do you like Fish? I ate Smoked Makerel(warmed)with a knob of butter and squirt of lemon this morning. Could also try Smoked Salmon/Prawns or any other combo. I have only been low carbing for a few weeks now and it is quite difficult to get off the cereals, toast and ' normal breakfast foods ' .

Good luck.

Click to expand...

Agreed, I often have smoked salmon, also kippers, mackerel, bloaters etc. and sometimes bacon or turkey bacon along with lashings of salad and not too many carbs.

I don't quite understand why Weetabix are recommended but not Special K, that seems backwards, it's one of the few cereals that some people *can* do at breakfast time (not me though)