4 Low Calorie Breakfasts For Diabetic Patients

For any diabetic patient, nutritional intake should be optimal. Choosing low calorie breakfasts with enough nutrients will give you energy before you leave home.

When you stop eating breakfast there are consequences, especially for diabetics. Metabolism is disturbed, insulin concentration is lowered, and blood sugar rises.

Diabetic breakfasts

To begin with, as we have said, breakfasts are essential in cases of diabetes but also for anyone. They are the first meal of the day.

A nutritious breakfast proportional to what the body needs guarantees the necessary strength to start the day happy and satisfied. Low calorie breakfasts for diabetic patients lower blood sugar after overnight fasting for eight hours.

1. Pear pancakes with ginger

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 powder (10 g)
• 1 teaspoon of ground ginger (5 g)
• 1 pinch of salt
• ¾ cup of low-fat milk (120 ml)
• 1 egg (30 g)
• ½ cup of pear finely chopped (100 g)
• Vegetable oil (required amount)

Preparation

• First, in a medium bowl , combine the flours with the brown sugar, baking powder, ginger and salt.  
• On the other hand, in a small bowl, mix the milk, the egg and the oil and stir.
• Then, add the chopped pear and continue stirring.
• The two mixtures are then blended together and stirred until a uniform, pasty consistency is achieved.
• For each pancake , spread ¼ cup of the batter evenly on a lightly greased hot pan or skillet.

• Afterwards, they are cooked on both sides until the pancakes are golden brown.
• Finally, they are served with natural jam and pieces of pears.

2. Spinach and tomato omelette

Ingredients

• 3 egg whites
• 3 tablespoons of finely chopped lean meat (60 g)
• 1 tablespoon of grated Parmesan cheese (20 g)
• ½ cup of chopped vegetables (spinach, asparagus, broccoli, mushrooms, onion, peppers, tomato, zucchini) (100 g)
• Oil

Preparation

• First, spray a frying pan with oil and fry the meat and vegetables for three minutes.
• Then add the egg whites and continue cooking.
• Then add the cheese when the eggs are just right.
• Finally, place this mixture on 2 slices of toasted whole wheat bread, spread with diet products.

3. Yogurt, fruit and vegetable smoothie

Ingredients

• ½ cup of plain nonfat yogurt (125 ml)
• ½ cup of almond milk (125 ml)
• 2 tablespoons of ground flaxseeds (30 g)
• ¾ cup of berries (blueberries, raspberries or strawberries) (100 g)

• ½ cup of spinach (30 g)
• 1 tablespoon of ground cinnamon (15 g)

Preparation

• To start, mash the spinach with a little almond milk.
• Then add the frozen berries.
• Then add the yogurt and the rest of the almond milk.
• Add the ground flaxseeds and ground cinnamon.
• To finish, mix for a couple of minutes to combine all the flavors well.

4. Whole grain orange muffins

https://www.shutterstock.com/es/image-photo/chocolate-muffins-cup-tea-184414778?src=W_H4hLhfAzJ54ZrVrSziGQ-1-2

 Ingredients

• ½ cup of whole wheat flour (100 g)
• ¾ cup 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 low-fat plain yogurt (250 ml)
• Vegetable oil (required amount)
• 1 egg
• The zest of the peel of half an orange
• 3 tablespoons of orange juice (45 ml)

Preparation

• To start with, the oven is preheated to 200 ºC.
• Then, in a large bowl we sift the flour, together with the bicarbonate, salt and cinnamon. It is necessary to sift well to eliminate any lumps that may be in the flour, and that will reduce the fluffiness of the muffins.
• Next, we add the sugar, wheat germ and raisins. We make a hole in the center.
• Afterwards, we beat the yogurt a little and add the oil, the egg, the grated orange peel and the juice.
• We pour the yogurt mixture into the hollow of the flour volcano and we will make a homogeneous dough with our hands.

• Next we will have to fill the molds, already sprayed with oil, up to ⅔ of their capacity.
• Afterwards, we bake at 180ºC for 20 minutes, or until the muffins have the best consistency. You can insert a toothpick in the center to check if they are dry, which should come out dry, without traces of cream or dough.
• Let them cool in the mold for two to three minutes and serve. In addition, this is one of the breakfasts that the whole family usually likes.