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Type 2 Diabetes
Type 2 with Insulin
breakfast
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<blockquote data-quote="Lesleywo" data-source="post: 896503" data-attributes="member: 112692"><p>You sound a bit like me, not much of a breakfast person, never have enjoyed eating very early in the day.</p><p></p><p>I always keep some oatbran muffins in the freezer. They are high fibre and good for lowering cholesterol and usually my sugars are lower 2 hours after than they were at the start.</p><p></p><p>I make both 'sweet' ones and savoury ones.</p><p></p><p>Raisin & Walnut</p><p></p><p>2 & 1/4 C Unprocessed Oatbran</p><p>1 Egg</p><p>2T Olive Oil</p><p>1 T Baking Powder</p><p>1/2 C Chopped Walnuts</p><p>1/2 C Raisins</p><p>1 1/4 C Milk</p><p>Mixed Spice, Cinnamon</p><p>Some kind of sweetener, like Stevia or Xylitol</p><p></p><p>Spinach & Cheese</p><p></p><p>2 & 1/4 C Unprocessed Oatbran</p><p>1 Egg</p><p>2T Olive Oil</p><p>1 T Baking Powder</p><p>1/2 C Grated Cheese</p><p>1/4 C Thawed Frozen Spinach</p><p>1 1/4 C Milk</p><p>A few mixed herbs or cumin</p><p></p><p>Mix all ingredients and place in muffin tins (I use those little cardboard cupcake holders). Cook for about 15 mins at 200.</p><p></p><p>I often have one of the sweet ones with a cup of tea mid afternoon or breakfast. Or a savoury one is nice with a bowl of soup for lunch. You can substitute the raisins for raspberries/blueberries/apple etc. if the raisins upset your sugars. And I've done the savoury ones with cheese, zucchini & carrot. They are convenient in that you just defrost one when needed or you can pop one in your bag and take out with you for snack.</p></blockquote><p></p>
[QUOTE="Lesleywo, post: 896503, member: 112692"] You sound a bit like me, not much of a breakfast person, never have enjoyed eating very early in the day. I always keep some oatbran muffins in the freezer. They are high fibre and good for lowering cholesterol and usually my sugars are lower 2 hours after than they were at the start. I make both 'sweet' ones and savoury ones. Raisin & Walnut 2 & 1/4 C Unprocessed Oatbran 1 Egg 2T Olive Oil 1 T Baking Powder 1/2 C Chopped Walnuts 1/2 C Raisins 1 1/4 C Milk Mixed Spice, Cinnamon Some kind of sweetener, like Stevia or Xylitol Spinach & Cheese 2 & 1/4 C Unprocessed Oatbran 1 Egg 2T Olive Oil 1 T Baking Powder 1/2 C Grated Cheese 1/4 C Thawed Frozen Spinach 1 1/4 C Milk A few mixed herbs or cumin Mix all ingredients and place in muffin tins (I use those little cardboard cupcake holders). Cook for about 15 mins at 200. I often have one of the sweet ones with a cup of tea mid afternoon or breakfast. Or a savoury one is nice with a bowl of soup for lunch. You can substitute the raisins for raspberries/blueberries/apple etc. if the raisins upset your sugars. And I've done the savoury ones with cheese, zucchini & carrot. They are convenient in that you just defrost one when needed or you can pop one in your bag and take out with you for snack. [/QUOTE]
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