Scrambled Eggs a la Provencale Diabetes Breakfast including Scrambled Eggs and Low Glycemic ToastAre you looking for a healthy diabetes breakfast you can whip up in just 10 minutes? This satisfying and  delicious breakfast is the perfect start to your day and fits into your diabetes diet plan.

But what makes this diabetes breakfast so good at stabilizing blood sugar and warding off diabetes? It provides an excellent source of protein – 17 grams! – plus only 13 grams of low glycemic, slow digesting carbohydrates. It’s also moderate in healthy fats, providing 8 grams of monounsaturated fats (MUFAs) from olive oil that have been found to balance blood sugar and reduce belly fat. And that’s exactly what you should be looking for on a diabetes diet plan!

In fact, research shows that monounsaturated fats at breakfast time are a real benefit for diabetes.  A recent study published in the Journal of the American College of Nutrition found that a MUFA-rich diet improves fasting insulin levels in insulin- resistant subjects. What’s more, eating a breakfast rich in virgin olive oil decreased the post-meal rise in blood sugar and insulin, while increasing the beneficial HDL cholesterol compared to a carb-rich breakfast.

So dig in!

 

Sprouting Grain Toast with Organic Butter

Active Time: 5 minutes  |   Total Time: 5 minutes

Serves 1

Ingredients

1 slice Ezekiel 4:9® Sprouting Grain Bread
2 pat organic, grass-fed butter

Preparation

Lightly toast bread.
Spread on butter.
Serve.

Nutrition Information Per Serving

152 calories, 8.6 g fat, 5.1 g saturated fat, 2.1 g monounsaturated fat, 0.3 g polyunsaturated fat, 15 g carbohydrate, 0.01 g sugar, 4.1 g protein

 

Scrambled Eggs a la Provencale

Active Time: 10 minutes  |   Total Time: 10 minutes

Serves 4

Ingredients

8 large organic eggs
1/4 cup Amy’s LIS Tomato Basil Pasta Sauce
1 Tbsp extra virgin olive oil
1 Tbsp slivered fresh basil

Preparation

Beat the eggs in a bowl.
Add the tomato sauce and whisk together.
Heat a heavy saucepan or safe nonstick skillet over low heat and add the olive oil. When oil begins to shimmer pour in the egg mixture.
Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a wooden spoon or spatula, until the eggs are just set.
Stir in the basil.
Serve.

Nutrition Information Per Serving

180 calories, 13.7 g fat, 3.6 g saturated fat, 6.4 g monounsaturated fat, 1.7 g polyunsaturated fat, 1.5 g carbohydrate, 1.2 g sugar, 12.7 g protein

 

diet plan Diabetes Breakfast including Scrambled Eggs and Low Glycemic Toast

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