10 Diabetes-Friendly Brunch Recipes Just in Time for Mother’s Day

Published on
By : dLife Editors

1. Scrambled Eggs With Vegetables

Scrambled egg

Ingredients:

  • 4 large organic eggs
  • 1/2 Red, 1/2 yellow and 1/2 green sweet bell peppers (You can use 1/4 each if you prefer)
  • Handful of mushrooms
  • Handful of spinach
  • 1/2 yellow or red onion
  • Salt and pepper to taste
  • Whole grain English Muffin

Instructions:

  1. Scramble the eggs in a separate bowl, remove the yolk or half the yolks if you prefer
  2. In a large skillet, saute the onion, peppers, and mushrooms in olive oil.
  3. After the vegetables are coated in oil, add in the egg mixture.
  4. Let the eggs cook and add salt and pepper to taste.
  5. After the eggs have cooked, add in the coarsely chopped spinach.
  6. Serve scrambled eggs on a toasted whole grain English muffin.

2. Sugar-Free Or Plain Yogurt Parfait

plain yogurt

Ingredients:

  • Sugar-free, plain yogurt, or Greek Yogurt (5 oz.)
  • ¼ Cup granola
  • 1 Cup berries (1 cup)
  • 1 Tablespoon nuts of your choice

Instructions:

  1. Add yogurt to your favorite fancy cup or bowl
  2. Add all the fixings
  3. Enjoy this cool and light way to start your special day

3. Whole Grain Belgium WaffleWaffle

Ingredients:

  • 2 1/4 cups Whole wheat all purpose flour. You can also add in some Almond flour.
  • 1 Tablespoon Baking Powder
  • 3 Tablespoons Sugar
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1/2 Cup Vegetable Oil
  • 2 Cups Milk
  • 1 Teaspoon Vanilla Extract

Instructions:

  1. Preheat your waffle iron, spray with non-stick cooking spray and set aside.
  2. In a large bowl whisk together the flour, baking powder, sugar, and salt.
  3. In a medium bowl beat the egg whites with a hand blender
  4. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
    Add the egg yolk mixture to the dry ingredients and mix well. Fold in the egg whites.
  5. Pour the batter onto your hot waffle iron and cook
  6. Serve immediately with your favorite toppings.

4. Low Carb Morning Glory Muffins

Muffin

Ingredients:

  •  Cooking Spray
  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Flax Meal
  • 3/4 cup Whole Wheat Pastry Flour
  • 2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 3 Large Eggs
  • 1/2 cup Coconut Cooking Oil
  • 1/4 cup Melted Butter
  • 1 Medium Grated Apple
  • 1 cup Grated Raw Carrot
  • 3/4 cup Unsweetened Coconut Flakes
  • 2 Raw Bananas
  • 2 tbsp Molasses
  • 2 tsp Vanilla

Instructions:

  1. Preheat oven to 350 degrees.
  2. Spray two mini muffin pans (each making 24 mini muffins) with cooking spray.
  3. Sift the dry ingredients together in a large bowl.
  4. In a separate large bowl, beat eggs, add coconut oil, cooled melted butter, grated apple and carrot, mashed bananas, molasses, and vanilla. Mix well.
  5. Add the dry ingredients to the wet and mix just until combined.
  6. Fill each muffin cavity to the top.
  7. Cook for 18 minutes or until an inserted toothpick comes out clean

5. Whole Grain Breakfast Burrito

Burrito

Ingredients:

  • 3 Tablespoons vegetable oil
  • 1 Chopped green chili
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 package whole grain or Ezekiel tortillas for burritos
  • 2 Cups shredded Mexican cheese blend (8 oz)

Instructions:

  1. In a large bowl, beat eggs, green chiles, salt, and pepper until well blended.
  2. In the same skillet over medium-high heat, stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
  3. To assemble burritos, spoon a line of eggs down the center of each tortilla.
  4. Try adding egg whites with cheese (1 oz.) and vegetables like onions and peppers.
  5. Wrap it up in a whole grain or Ezekiel tortilla.
  6. Top with salsa and avocado slices.

6. Bloody Mary Mocktail Recipe

Bloody Mary Mocktail Recipe

Ingredients:

  • 3 Fresh Tomatoes
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Salt
  • 1 tsp Worcestershire Sauce
  • 1 tsp Chopped Fresh Basil
  • 1/2 tsp Celery Seeds
  • 4 Fresh Green Onions

Instructions:

  1. In blender, place tomatoes, lemon juice, salt, Worcestershire sauce, basil, and celery seeds.
  2. Process until smooth.
  3. Refrigerate until ready to serve.
  4. Serve over ice. Garnish with green onion and a slice of lemon

7. Cottage Cheese And Pineapple

Cottage cheese

Ingredients:

  • Your favorite cottage cheese (1/2 cup)
  • Some whole grain crackers (6)
  • Pineapple chunks (¾ cup)

Instructions:

  1. Add all the ingredients to your favorite fancy bowl.
  2. Serve as a side to your brunch

8. Smoked Salmon Spinach Frittata

Smoked Salmon Spinach Frittata Recipe

Ingredients:

  • 4 Eggs
  • 2 tbsp Whole Milk
  • 1 pinch Black Pepper
  • 1 tbsp Fresh Chives
  • 1 tbsp Fresh Dill Weed
  • 3 1/2 oz Smoked Salmon
  • 1 cup Fresh Baby Spinach
  •  Cooking Spray

Instructions:

  1. Cut salmon into small bits. Tear spinach leaves into small pieces.
  2. In a small bowl, whisk milk, eggs, pepper, chives, and dill. Add salmon and spinach.
  3. Coat large skillet with cooking spray and heat over medium.
  4. Add egg mixture. Cook for one minute.
  5. Cover and continue to cook for several minutes until eggs are set and spinach is wilted.

9. Open-Faced Mushroom Omelet

Open-Faced Mushroom Omelet Recipe

Ingredients:

  • 2 tsp Unsalted Butter
  • 1 Medium Shallot minced (or 1/2 small onion)
  • 1/2 cup Sliced Mushrooms
  • 2 Eggs
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 1 tbsp Cream
  • 2 Teaspoon Chopped Parsley
  • 1/8 cup Grated Gruyere

Instructions:

  1. In a small skillet, heat butter over medium heat until melted and bubbly. Add shallots and mushrooms. Cook for five minutes.
  2. In a small bowl, whisk eggs, salt, pepper, cream, and parsley until well blended.
  3. Add egg mixture to skillet, cover, and cook 2-1/2 minutes, adding grated cheese for the final minute.
  4. Transfer to a serving plate

10. Spiced Fruit Salad

Spiced Fruit Salad Recipe

Ingredients:

  • 3/4 cup Cold Water
  • 2 pinches Coriander Seeds
  • 1 Whole Clove
  • 1/8 tsp Chinese Five-Spice Powder
  • 1 tsp Lemon Zest
  • 1 tsp Lime Peel Zest
  • 1/2 tsp Fresh Ginger Root
  • 1 tbsp Fresh Lime Juice
  • 1 Mango
  • 1 Kiwi

Instructions:

  1. In a medium saucepan, combine water, coriander seeds, clove, five-spice powder, lemon and lime zest, ginger, and lime juice.
  2. Bring to boil over high. Reduce heat to low, and simmer for 10 minutes to create a syrup.
  3. Remove and set aside to cool.
  4. Peel mango and slice lengthwise, parallel to the pit on both sides, into large pieces. Slice each piece into several strips crosswise.
  5. Peel kiwi. Cut in half, then into thin wedges.
  6. Divide the fruit equally between four dessert bowls.
  7. Strain reserved syrup and divide equally between bowls.
  8. Cover salad with plastic wrap.
  9. Chill at least 3 hours.

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