Free Diabetic Breakfast Recipes Booklet!

Several years ago we discovered that my husband had Type II diabetes. Ever since then we've made a conscience effort to eat healthier foods. I'm always searching for new recipes to try out so that I can find ones that are both healthy and tasty! Here's a brand new booklet of 20 of great diabetic breakfast recipes. Personally, I can't wait to start trying them all out to find our favorites! Just click the image above to get your free copy today! 

Mexican Scrambled Eggs

Ingredients:

1  small handful cilantro leaves
2  tablespoons vegetable oil
1  small red onion, finely chopped
1/2  red bell pepper, seeded and finely chopped
1  garlic clove, finely chopped
2  tomatoes, finely chopped
4  extra-large eggs, beaten
2  scallions, finely chopped 1/2  green Chile, seeded and finely chopped
Salt and freshly ground black pepper

Directions:

In a skillet over medium heat, heat the oil and then add the red pepper, green chile, onion and garlic. Cook for about 6-8 minutes or until the onions turn golden. Stir them occasionally while cooking. Add the tomatoes and cook 3-4 minutes until the tomatoes being to soften.

Tip the eggs into the mixture and season with salt and pepper to taste. Mix together well and allow the eggs to begin to set around the edges. Mix everything again until the eggs are set.

Add the scallions and cilantro to the eggs, mixing one more time. Serve immediately. 

Mexican Apple Eggs

Ingredients:

4 tablespoons butter
1 large, ripe apple, unpeeled, cored, sliced into thin crescents
6 Eggs
2 tablespoons finely chopped parsley
Salt and pepper

Directions:

Beat the eggs together with the parsley, salt and pepper. Sautee the apples in a skillet with melted butter until they are crisp and tender. Pour the eggs into the skillet, turning the pan as they set.

Once the bottom is set, carefully turn the eggs to cook the other side of them. The eggs should remain in one piece, like a big pancake. When they are finished cooking, remove them from the pan and cut them into small wedges to serve. 

Greek Omelet

Ingredients:

1/4 cup(s) cooked spinach
4  large eggs
Freshly ground pepper, to taste
2 teaspoon(s) extra-virgin olive oil 1/2 cup(s) crumbled feta cheese
2  scallions, thinly sliced
2 tablespoon(s) chopped fresh dill

Directions:

Blend the eggs in a medium bowl with a fork. Add the feta, dill, scallions, pepper and spinach to the eggs and mix gently.

Set a rack about 4 inches away from the heat and preheat the broiler.

In a nonstick skillet heat the oil over medium heat. Pour the egg mixture in it. Reduce to medium and cook until the bottom of the omelet is a light golden color. Lift the edges of the omelet so that the uncooked egg will flow underneath of it, and cook for about 3-4 minutes.

Place the pan under the broiler and allow to cook for 1-3 minutes or until the top is set. Slide the omelet onto a serving platter and cut into wedges to serve.

French Toast

Ingredients:

2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
4 eggs
2/3 cup milk
Butter
Maple syrup

Directions:

In a shallow bowl beat the eggs, milk and cinnamon together until well blended.

Dip the slices of bread into the mix, allowing them to soak up some of the egg mixture.

Coat the skillet with either melted butter or vegetable and cook the slices of bread over medium heat. Fry the slices until golden brown, flipping once to cook both sides.

Serve the toast hot with butter and maple syrup. 

Cherry French Toast

Ingredients:

1 cup drained tart Montmorency cherries
3 Eggs
1 Loaf of challah bread, unsliced
8 ounces of cream cheese, at room temperature 1/2 Cup milk
1/2 Teaspoon cinnamon
powdered sugar, maple syrup, additional drained cherries and butter (optional)

Directions:

Cut the ends off the loaf of bread and cut it into 6 slices 1-1/2 inches in size. Cut a slice three-quarters down the middle of each slice of bread. This make the bread look like it’s separate slices, but they are actually joined at the bottom. Set the bread aside.

Mix the cream cheese and 1 cup cherries together in a small bowl. Spread the mix in the pocket of each slice of bread.

Lightly oil a griddle or skillet and heat over medium heat.

In a bowl, beat the eggs and milk together. Dip the stuffed slices of bread into the egg mix, coating all sides. Place the coated slices in the pan and sprinkle them with cinnamon. Cook these slices until they are a golden brown color. Turn them once to cook the other side.

Place the cooked slices onto the cutting board. Cut each piece diagonally in halves. Sprinkle the slices with powdered sugar and cherries if desired. Can be served with maple syrup and butter. 

Fig Bircher Muesli

Ingredients:

2 1/2cups natural muesli
1 1/2 cups apple juice
1 cup reduced-fat plain yoghurt
3/4 cup reduced-fat milk
3/4 cup chopped dried figs
2 tablespoons honey
1/4 cup slivered almonds, toasted
3 fresh figs, quartered

Directions:


Mix the muesli, yogurt, apple juice, dried figs, milk and honey together in a medium bowl. Cover this and refrigerate it overnight.


Spoon the mixture into bowls, sprinkle with nuts and top with fresh figs to serve.

Feta and Spinach Omelet

Ingredients:

2 cups lightly packed fresh baby spinach
1/4 cup crumbled feta cheese (1 ounce)
2 Eggs
1/8 teaspoon salt
Dash ground black pepper
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil or canola oil

Directions:

Whisk the eggs, salt and pepper together in a small bowl and set aside. Lightly coat an 8-skillet with nonstick cooking spray and preheat it over medium heat. Add the mushrooms and onions to the skillet, cooking until tender. Remove the vegetables and set aside.

Add 1 tsp of oil to the skillet. Add half of the egg mixture to skillet, stirring gently with a wooden or plastic spatula. Stir this continuously until it resembles small pieces of eggs that are surrounded by liquid. Stop stirring the eggs and let them cook for about 30-60 seconds, or until the eggs are set.

Spoon half of the mushroom mix on one side of the cooked eggs. Top with 1 cup of spinach and 1 tbsp of feta cheese. Loosen the omelet from the skillet and fold the unfilled side of the omelet over. Cook for an additional minute, or until the spinach has started to wilt. Remove the finished omelet. Covering it to stay warm. Repeat to make additional omelets.

Sprinkle them with the feta cheese to serve. 

Cinnamon Logs

Ingredients:

1 Tablespoon ground cinnamon
1/2 cup melted butter or margarine
1 loaf thinly sliced white bread
1 8oz. Pkg. cream cheese, softened
1 egg white
1/2 cup powdered sugar
1 cup sugar

Directions:

Trim the crust from the slices of bread and roll to ¼ inch thick.

Beat the cream cheese, egg white, and powdered sugar together with an electric mixer set on medium speed until smooth. Spread this evenly on one side of bread. Roll the bread up to form the logs.

Mix the granulated sugar and cinnamon together in a shallow dish. Dip the logs in melted butter and then roll them in the sugar mix. Place the sugared logs on a lightly greased baking sheet and bake for 15 minutes at 350 degrees. Cool on a wire rack. 

Cinnamon and Raisins Oatmeal

Ingredients:

1 cup quick oats or rolled oats
3 - 4 cups cold water (depending on how creamy or thick you like it)
1/4 t salt
4 Tbsp raisins
1/2 tsp cinnamon

Directions:

Place all of the ingredients in a 2-quart saucepan and bring it to a boil, stirring occasionally. Reduce the heat and simmer until it is thick and creamy, or about ten minutes. Stir it a few times while cooking.

If you prefer non-creamy oatmeal then boil the water first and then add the oats to it. 

Cheese Grits

Ingredients:

3-3/4 cups water
1 large egg
1 cup shredded Monterey Jack cheese
1/4 teaspoon black pepper
1 cup quick cooking grits
1 teaspoon salt
1/4 teaspoon minced garlic
1/2 cup milk

Directions:

Preheat oven to 400 degrees.

In a 2 quart sauce bring some water to a boil. Mix the dry ingredients together in a small bowl. Stirs the grit into the boiling water and add the garlic. Stir constantly while cooking for about five minutes or until it has thickened and is bubbly. Cover and continue to cook over a very low head for an additional 3-5 minutes.

Grease a 1-1/2 quart baking dish lightly.

Beat the milk and egg together in a small bowl. Fold this mixture and ½ cup of cheese into the grits. Pour the grits into the baking dish and top with cheese. Bake this dish in the oven for 25-30 minutes or until the cheese is browned and started to bubble. 

Burrito with Avocado and Soy Cheese

Ingredients:

1/2 onion, diced
2 cloves garlic, minced
1/2 block firm or extra-firm tofu, chopped into cubes
2 tbsp olive oil
1/2 tsp turmeric
1 tsp soy sauce
2 tomatoes, chopped
salt and pepper to taste
grated soy cheese, about 1/2 cup
1 avocado, sliced thin
ketchup or hot sauce, to taste

Directions:

In the olive oil, sauté the garlic, tofu and onion until tender. Next add the turmeric, the soy sauce and the tomatoes to the skillet and cook for a couple of more minutes, or until the tofu has turned a light golden brown color. Season this with salt and pepper generously. Remove the skillet from the heat.

Spoon about a ¼ cup of the tofu mixture into each tortilla. Sprinkle some soy cheese over the filling, and add the avocado slices. Ketchup or hot sauce can also be added if desired. Wrap the tortillas tightly to form the burritos.  

Tasty Thursday Breakfast Edition!

Looking for some great breakfast recipes? Check these out for a tasty way to start your day! Be sure to visit the other blogs linked in this post :) 

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Thanks, Clair's Freebies! ~ When I was younger I can remember my mom making us cinnamon rolls almost every weekend. While I often take the shortcut by purchasing the Philsbury ones...I sometimes make it a special weekend and make my own too! Here is the recipe that I have!

Eileen's Pancake Recipe

Ingredients

3 cups all-purpose flour
2 tablespoons and 1 teaspoon baking powder
2 teaspoons salt
2 tablespoons white sugar
2-1/2 cups milk
2 egg
1/4 cup and 2 tablespoons butter, melted
1 Tsp Cinnamon
2 tsp pure vanilla

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Thanks, Feisty Frugals!

Cherry French Toast

Ingredients:
1 cup drained tart Montmorency cherries
3 Eggs
1 Loaf of challah bread, unsliced
8 ounces of cream cheese, at room temperature 1/2 Cup milk
1/2 Teaspoon cinnamon
powdered sugar, maple syrup, additional drained cherries and butter (optional)

Directions:
Cut the ends off the loaf of bread and cut it into 6 slices 1-1/2 inches in size. Cut a slice three-quarters down the middle of each slice of bread. This make the bread look like it’s separate slices, but they are actually joined at the bottom. Set the bread aside.
Mix the cream cheese and 1 cup cherries together in a small bowl. Spread the mix in the pocket of each slice of bread.
Lightly oil a griddle or skillet and heat over medium heat.
In a bowl, beat the eggs and milk together. Dip the stuffed slices of bread into the egg mix, coating all sides. Place the coated slices in the pan and sprinkle them with cinnamon. Cook these slices until they are a golden brown color. Turn them once to cook the other side.
Place the cooked slices onto the cutting board. Cut each piece diagonally in halves. Sprinkle the slices with powdered sugar and cherries if desired. Can be served with maple syrup and butter.

Thanks, Tianna's Coupon Cafe! ~ The cherry’s can be replaced with another fruit if desired. Personally, I prefer strawberries =D

Banana Strawberry Freezer Jam

Ingredients
1 cup bananas, mashed ( approx. 2 large)
3 cups strawberries, mashed ( about 3 1/2 lbs)
1 1/2 cups sugar ( or more to taste)
1 (1 5/8 ounce) packages freezer jam pectin ( Use Ball Fruit Jell Freezer Jam Pectin or similar)

Directions
Combine mashed bananas and strawberries in medium bowl; set aside.
Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
Ladle jam into freezer jars, leaving 1/2 inch headspace.
Let jam stand to thicken, not to exceed 30 minutes.
Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
Yield: 5 - 8 oz. jars

Thanks, Coupon Savvy Sarah!

Thick Strawberry Smoothie

6 large strawberries
1/2 cup strawberry (or vanilla) yogurt
1/2 cup frozen vanilla yogurt
1/2 cup milk

Blend strawberries and milk together until well-blended. Add frozen yogurt and regular yogurt. Whip slightly until just blended to keep smoothie thick

Thanks Lynchburg Coupon Mama!

Blueberry-Stuffed French Toast

Ingredients:


4 eggs
1/2 cup orange juice
1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar
8 slices Italian bread (1-1/4 inches thick)
1 teaspoon grated orange peel
Dash salt


Blueberry Orange Sauce:

1/8 teaspoon salt
1/4 cup orange juice
1/4 cup water
1-1/2 cups orange segments
1 cup fresh or frozen blueberries
3 tablespoons sugar
1 tablespoon cornstarch
1/3 cup sliced almonds.

Directions:

Preheat oven to 400 degrees.

Mix the blueberries and 2 tbsps of sugar together in a small bowl. Cut a small pocket into the side of each slice of the bread. Next fill the pockets with roughly about 3 tbsps of the blueberry mix. 

Whisk the eggs, orange peel, salt, orange juice and remaining sugar together in a shallow bowl. Being careful not to squeeze out the filling, dip both sides of the bread into the egg mixture. Place the filled and dipped slices in a greased baking dish and bake for 7 minutes on each side.

While the toast is cooking you can make the sauce. Mix the sugar, cornstarch and salt together in a small saucepan. Bring this mix to a boil and cook until thickened, about 1-2 minutes. Reduce the heat and stir in the oranges and blueberries. Cook this for another 5 minutes or until it’s completely heated.

Serve with the French toast, and sprinkle them with the almonds. 

Blueberry Buttermilk Pancakes

Ingredients:

1 cup self-rising flour
1 egg, lightly whisked
2 cups buttermilk
Butter
1 cup fresh blueberries
maple syrup

Directions:


Sift the flour to remove any clumps into a large bowl. Make a well in the center of the flour and add the egg and buttermilk. With a fork, mix this together until just combined.
Heat a non-stick frying pan over medium heat and brush it with the melted butter. Pour three 2 tbsp portions of the batter in the skillet. Place a few blueberries over each of the pancakes. Allow to cook for 2-3 minutes, or until bubbles appear in the top of the pancakes. Flip them and cook for a few minutes or until they are golden brown.
Transfer the cooked pancakes to a plated and cover them with foil to keep warm. Repeat this process with the remaining batter three more times to make 12 blueberry pancakes.
These can be served with blueberries, maple syrup and butter. 

Blue Oatmeal

Ingredients:

1.5 cup water
1/2 tbsp unsweetened  dry Cocoa powder,
1/2 cup unsweetened frozen blueberries 1 cup 100% Natural Whole Grain oatmeal
2 tbsp Flax Seed Meal (ground flax)
2 tsp Brown Sugar

Directions:

Boil the water in a pan. Take all of the dry ingredients and mix them together. Once mixed add this to the boiling water. Reduce the heat and cook for about 2-3 minutes, or until the desired consistency has been reached. Once finished cooking stir in the frozen blueberries. 

Baked Olives and Eggs

Ingredients:

1/8 Teaspoon coarse salt
2 Eggs
2 Tablespoons heavy cream
2 Pitles green olives, Chopped into 2 or 3 pieces
1/16 Teaspoon Freshly ground black pepper
3 Tablespoons toasted breadcrumbs

Directions:

Preheat oven to 375F.

Crack the two eggs into a gratin dish. Be careful not to break the egg yolks. Drizzle cream over the eggs, and scatter bits of the olives around them. Salt and pepper to taste. Bake the eggs in the oven for about 6 minutes or until the whites have to eggs have set, but the yolks are still loose.

Sprinkle the breadcrumbs over the dish and serve while it’s still hot. 

Apple Pecan Pancakes

Ingredients:

1 1/2 cups soy milk
1/2 cup soft (silken) tofu
1/3 cup vegetable shortening
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups flour
2 1/2 tsp baking powder
2 apples, chopped
1/3 cup pecans, chopped
Frying oil

Directions:

Place all of the ingredients except the pecans and apples in a blender and pulse until all of them are blended. You can also finely chop the apples and mix the ingredients together by hand.

Fold the pecans into the mixture. Next, start dropping the mixture in large spoonfuls onto a skilled that has been lightly oiled. Cook the pancakes for a couple of minutes, until bubbles start to appear on the top. Flip the pancakes over and cook until they are light golden brown color.