Great Ways To Start Your Day And All These Recipes Are Diabetic Friendly, Too!

Whether you prefer muffins, French toast, or a Breakfast Smoothie, these recipes are all diabetic-friendly but tasty enough for the whole gang to enjoy! Try these recipes for Cocoa Muffins, Lemon Poppy Seed French Toast or the Healthy Breakfast Smoothie. Yummy; your day is off to a good start!

HEALTHY BREAKFAST SMOOTHIE
Remember, cinnamon is a blood sugar stabilizer and should be used in everything it can be!

1 cup fat-free milk or low-fat soy milk
6-oz fat-free plain yogurt
2 tbsp walnuts
2 tbsp flaxseed meal
1/2 cup blueberries (or other berries of your choice)
sprinkle of ground cinnamon

Pour the milk into the container of a blender. Add the yogurt, walnuts, flaxseed, and blueberries. Sprinkle with the cinnamon. Blend the mixture for 15 seconds until thick and smooth.
1 serving of approximately 385 calories, 45 g carbs, 22 g pro, 6 g fiber, 1 g sat fat, 16 g total fat

COCOA MUFFINS
1 1/2 cups bran cereal
1 1/4 cups nonfat milk
2 egg whites, lightly beaten
2 tbsp butter, melted
1 cup all-purpose flour
1/4 cup whole-wheat flour
3 tbsp unsweetened cocoa powder
1/3 cup Splenda granulated
1 tbsp baking soda

Preheat oven to 400 degrees.
Line 10 muffin cups with paper liners or spray with nonstick cooking spray; set aside.

In a mixing bowl blend the cereal with the milk. Stir in the egg whites and butter. Blend in the flours, cocoa, Splenda, and baking soda, stirring just until blended.

Spoon the batter by heaping 1/2 cupful into each of the prepared baking cups. Place in center of oven and bake at 400 degrees for 15 to 20 minutes or until muffins are golden brown and a wooden toothpick inserted into the center of muffins comes out clean.

Allow muffins to cool for 5 minutes in the pan. Remove muffins to cool completely on a wire rack.

LEMON POPPY SEED FRENCH TOAST
2 large eggs
1 egg white
1/3 cup low-fat milk
1/2 tsp poppy seeds
2 tsp grated lemon rind
6 slices whole-wheat bread, halved diagonally
Canola oil

In a large shallow dish combine the eggs, egg white, milk, poppy seeds, and lemon rind. Whisk mixture to combine.

Place the bread into the egg mixture in the dish, turn to coat both sides until egg mixture is absorbed.

Heat a large nonstick skillet coated with canola oil over medium heat. Cook a couple of bread slices at a time, turning only once. Cook approximately 2 to 3 minutes per side until lightly browned. Repeat until all the bread has been cooked.

Serve topped with sugar-free or low-sugar topping of your choice.

Yield: 4 servings

Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com