5 Low-Calorie Breakfasts for Diabetic Patients
3 minutes
Every diabetic patient should pay special attention to his or her diet. Choosing low-calorie breakfasts that are nutritionally substantial will provide plenty of energy before heading out to start your day.
A nutritious breakfast that fits your body’s needs ensures that you’ll have the energy that you need to start the day with the right foot. Low-calorie breakfasts that are good for diabetics reduce blood sugar levels after not having eaten anything for eight hours.
In this article, we’ll take a look at some of them.
1. Pear and ginger pancakes
Ingredients
- ½ cup of all-purpose flour (100 g)
- ½ cup of whole-wheat flour (100 g)
- 1 tablespoon of brown sugar (15 g)
- 2 teaspoons of baking soda (10 g)
- 1 teaspoon of ground ginger (5 g)
- A pinch of salt
- ¾ cup of low-fat milk (120 ml)
- 1 egg (30 g)
- ½ cup of finely chopped pear (100 g)
Preparation
- First, mix the flour with the brown sugar, baking soda, ginger and salt in a medium-sized bowl.
- Then, in a small bowl, mix the milk, egg and oil together.
- Add the chopped pear and continue mixing.
- Combine the two mixtures until thick and well-combined.
- To make the pancakes, pour out ¼ cup of the mixture evenly onto a griddle or onto lightly greased hot fry pan.
- Cook the pancakes on both sides until golden brown.
- Serve with natural jam and pear chunks.
2. Spinach and tomato omelette
Ingredients
- 3 egg whites
- 3 tablespoons of a lean meat, finely chopped (60 g)
- 1 tablespoon of grated Parmesan cheese (20 g)
- ½ cup of chopped vegetables (spinach, asparagus, broccoli, mushrooms, onions, peppers, tomatoes, zucchini) (100 g)
- Oil
Preparation
- First, oil the frying pan.
- Then, stir fry the meat and vegetables for three minutes. You can use beef, pork or a combination of both.
- After, add the egg whites.
- Add the cheese when the eggs are cooked.
- Spoon the mixture onto 2 slices of toasted wheat bread, and enjoy!
3. Yogurt, fruit and vegetable smoothie
Ingredients
- ½ cup of natural fat-free yogurt (125 ml)
- ½ cup of almond milk (125 ml)
- ¾ cup of berries (blueberries, raspberries or strawberries) (100 g)
- ½ cup of spinach (30 g)
- 2 tablespoon of ground flax seeds (30 g)
- 1 tablespoon of ground cinnamon (15 g)
Preparation
- First, blend the spinach with a small amount of the almond milk.
- Then, add the frozen berries to the blender and blend.
- Mix in the yogurt and the rest of the almond milk.
- Blend in the ground flax seeds and cinnamon.
- Keep blending the mix for a couple more minutes to make sure all of the flavors mix together.
4. Whole-grain orange muffins
Ingredients
- ½ cup of whole-wheat flour (100 g)
- ¾ cup of all-purpose flour (150 g)
- 2 tablespoons of baking soda (18 g)
- A pinch of salt
- ¼ tablespoon of ground cinnamon (3 g)
- ¼ cup of sugar (50 g)
- 2 tablespoons of wheat germ (20 g)
- ¾ cup of raisins (100 g)
- 1 cup of natural low-far yogurt (250 ml)
- 1 egg
- The zest of one medium-sized orange
- 3 tablespoons of orange juice (45 ml)
Preparation
- First, preheat the oven to 200ºC.
- Sift the flour, baking soda, salt and cinnamon into a large bowl. Sifting is a crucial step for eliminating any clumps that might form in the flour that could keep the muffins from turning out spongy.
- Add the sugar, wheat germ and raisins. Make a well in the center.
- Lightly beat in the yogurt followed by the oil, egg and orange juice and zest.
- Then, pour the yogurt mixture into the well from step 3. Mix together with your hands to make a dough.
- After, fill the pregreased muffin pan about ⅔ full.
- Bake at 180ºC for 20 minutes, or until the muffins feel ready. Use a stick to poke the center to check if they’re ready. The stick should come out completely dry.
- Leave the muffins to cool in the pan for two to three minutes and serve.