12 Healthy Diabetic Breakfast Ideas to Fuel Your Week




9. Strawberry Shortcake Chia Pudding

Why is that everything seems better with layers? Cakes, parfaits, fall-weather clothing? Adding one layer atop the other just adds an element of decadence and comfort.

This layed, low-carb strawberry parfait appears as a complete indulgence, but we promise it’s low in sugar. Made with fresh fruit, chia seeds, almond milk, and shredded coconut, it’s a morning treat you won’t want to miss.

DESCRIPTION
This delicious and simple recipe makes the perfect summertime breakfast or dessert. It’s kid-friendly and easy to make in large batches for your healthy meal prep, too! It’s Paleo, vegan, and has no added sugar.

INGREDIENTS

  • 1 can light coconut milk (full-fat will also work, just avoid any weird added ingredients in either)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup + 2 tablespoons chia seeds
  • 4 scoops Vital Proteins Collagen Peptides (optional)*
  • 1 cup raw macadamia nuts
  • 1/3 cup shredded coconut
  • dash fine sea salt
  • 1 lb fresh strawberries, thinly sliced, 3-4 whole ones reserved for garnish

INSTRUCTIONS

1. In a medium bowl, mix coconut milk, almond milk, chia seeds, and collagen powder, if using. Stir well, cover, and let sit in the fridge for 2 hours or overnight.
2. To make shortcake, place macadamia nuts, shredded coconut, and sea salt in food processor and pulse until it forms a crumble consistency. Be careful not to over process, or you’ll end up with a nut butter.
3. Slice strawberries very thinly, reserving 4 whole ones for garnish.
4. After removing chia pudding from the fridge, stir well. In 3 pint-sized mason jars or 4 smaller ones, layer ingredients starting with the chia pudding, then strawberries, then the shortcake crumble. End with a nice mound of shortcake crumble at the top with a whole strawberry for garnish. If using for grab-and-go, screw on a lid. Enjoy!

10. Breakfast Tomatoes 

Here’s one low-carb hack we never saw coming: Using vegetables as a serving utensil. We’ve seen entire lasagnas stuffed in bell peppers, a BLT piled high in a halved avocado, and a whole taco smashed inside a zucchini.

This diabetic breakfast continues with the veggie-vessel theme by stuffing entire egg whites and yolks into a roasted tomato.

These tasty breakfast tomatoes are stuffed with eggs and baked in the oven until the tomatoes are just tender and the egg whites are fully cooked.

Ready in about 30 minutes, this is a great breakfast to make on weekends. And as long as the eggs are fully cooked, you can keep the leftovers too.

I don’t know about you, but I LOVE stuffing eggs inside various foods, then baking them. These egg dishes are typically very easy to make, but they look quite impressive.

These tomatoes are wonderful for brunch. They are so delicious, and they also look very pretty. I quite enjoy them, so I make them regularly, for my family and also when we host friends for brunch.

INGREDIENTS

You’ll only need a few simple ingredients to make these delicious breakfast tomatoes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Tomatoes: Medium-sized, nice and red, but not too ripe.

Olive oil spray: I love olive oil and use it often. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point.

To season: I use kosher salt, black pepper, garlic powder, and dried thyme.

Small eggs: I typically use large eggs in my recipes. But here you want to ensure that the eggs fit inside the tomatoes.

Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded, although shredded works too if that’s all you have.

Chopped parsley: Used mostly for garnish, so you can skip it if you don’t have any on hand.

INSTRUCTIONS

Making these breakfast tomatoes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Prep the tomatoes. Start by cutting the tomatoes in half and scooping the pulp and seeds out.

Spray them with olive oil and season them.

Break the eggs into a small ramekin, then slide as much as will fit into the tomato halves.

Top with the parmesan and bake for about 20 minutes at 400°F.

Garnish with parsley and serve.

EXPERT TIP

Ideally, you should use small eggs when making this recipe, to ensure that the entire egg fits inside the tomato half.

However, small eggs are fairly difficult to find these days. The standard seems to be large eggs. So simply break the eggs into a small bowl, and carefully discard some of the egg whites.

 




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