Dedication

Let us dedicate this to our grandmothers and mothers that have written down all their wonderful recipes over the years and for their willingness to translate them for us. Smile :)

About the Author

Jenny Brown is a mother and homemaker and lives a very busy life. She is always there for friends and family.

Living with Type II Diabetes and High Blood Pressure provides a challenge at times but Jenny has sought out solutions and many ways to help the health issues she faces daily. Jenny experiments with all her recipes to make them better and to help her health concerns. Jenny is blessed to have some health care friends and a fabulous M.D. that works with her.

Jenny loves to cook and experiment with her recipes in the kitchen and make her home special.

Breakfast Recipes

“Why, sometimes I've believed as many as six impossible things before breakfast.”

― Lewis Carroll, Alice in Wonderland

Breakfast in my opinion is very important and I have proven it for myself. If I have a low carbohydrate, low saturated fat and low sugar breakfast my glucose does so very much better and I have less chance of experiencing elevated glucose readings and have consistent great glucose readings.

You probably have been frustrated when you go online to look for diabetic information whether it is recipes or anything else. The websites out there take you in circles to get you to sign up and try to force you to have to look at the ads on their sites. I don't know about you but I just want a little information and week by week I am learning what I need to know to improve my health as a type II diabetic.

A little general information needs to be put into the picture at this point. There are some general concepts that we keep in mind with all of our recipes if we are diabetic. The latest information that I have seen pretty much indicates that we need to limit our carbohydrate intake as well as our sugar or sweet intake. Carbohydrates convert into a higher glucose level and that is what is damaging our body. Literally, like sandpapering the walls of our arteries setting us up for other major health risks such as heart disease and Alzheimer's.

I am not going to take the time here but I am very leery about many of the alternative sweeteners and so I have been gradually cutting back on the sweet taste in everything I consume, and my goal is to get away from the sweet addiction. When I do use a sweetener I use Stevia or a little Trehalose which is in my opinion the best option unless we find out that they are adding horrible chemicals to the Stevia plant base. Watch out for many of the sugars that are hidden on the labels of the products we buy. Look for the "ose" Such as glucose, maltose, lactose etc.

I told my doctor that they should take each type II diabetic patient for some exercise a couple times every week and monitor their glucose. In a month I bet it will come down 10 percent or better. Mine did, and when I got slack on the exercise it went back up. It's true, as much as I hate to admit it. I hate exercising. Don't you!

I have seen 100's of breakfast recipes and I am amazed that they are recommending them as they have way too much sugar, glucose and carbohydrates. I have seen where they take out the sugar and increase the carbohydrates. Be wise and study the labels

Another thing you will notice is that I am not afraid to use a little butter. I have concluded by my own extensive research and visiting a plant that produces margarine that I will take my chances with a little butter. I will do better to put more effort into reading the labels and finding all the hidden sugar and maltose and fructose etc. Did you know about the fact that we need some of those fats, yes ok, not butter but let's be wise.

One of my favorite spices is Ceylon Cinnamon and halleluiah it has a lowing effect on our glucose. Bring on the Cinnamon, (No white sugar and cinnamon). Look for ways to use it in your dishes. They also sell capsules in the health food stores.

Easy breakfast quiche

Servings: 6

Ingredients:

1/2 lb.  Low fat Cheddar Cheese

7   slice Low carb. Bread

2 cups Skim Milk

6   eggs

1/2 tsp.  Mustard

1/8 tsp. Cayenne pepper

1 small can of Mushrooms

1/2 tsp. Chives

1/2 cup red bell pepper diced (I was told that the Red Bell Pepper has more Vitamin C)

I like to add some meat but it's up to you.

Directions:

Mix first three ingredients in a 9x13 pan. In another bowl mix remaining ingredients and pour over first three ingredients. Refrigerate at least 3 hours for the bread to absorb the egg and milk mixture. Bake covered at 325 degrees for 30 minutes and uncovered for 30 minutes. Sprinkle a little chive over the top. Serve with fresh fruit.

Next time I have 2 breakfast recipes that I am sure you will love. Jenny

Copyright 2013 Jenny Brown

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher.

Disclaimer

All the material contained in this publication is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material.

While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.

It is not meant to replace the advice of your healthcare provider.  Before adopting any new diet or exercise program, consult with your healthcare provider.  He or she can evaluate any new health regimen in light of your personal medical history.

Acknowledgements

Thank you to all the nurses that have given me pointers to help me along my way with my Type II diabetes and all their encouragement. I am so very grateful.

Thank you to all the doctors that have taken the time to go beyond the requirements and help to give us all the tools that we need to live a good life with our diabetes.

Thank you

JB