Monday, March 11, 2013

diabetic "cereal"~

I wrote a while back about missing granola. I was diagnosed with type 1 diabetes when I was 27, so it was hard to give up some of those favorite morning foods---that, let's face it, are not really that awesome for anybody to be eating, considering all the sugar and lack of protein. Technically then, cereal's not a great choice for breakfast in general. ;)

Having said that, a lot of us like it. For breakfast, for a snack, for a pre or post-exercise snack. It's quick, filling, and yumm-eee. So I made this recipe recipe last year that I've been munching on when I want cereal for breakfast because it's so much better for you and is a) healthy b) lower carb and c) long-burning---so it's filling and will not spike your blood sugar the way that most "cereals" do.

1/4 c unsweetened coconut
1/4 c almond flour
1 Tbs ground flax meal
1 Tbs chia seeds
2 Tbs shelled hemp seeds
1 Tbs raw cacao nibs
1/4 c dried cranberries
~1/2 c unsweetened vanilla almond milk (or as much as you like for cereal...I like mine a little "porridgy" instead of too wet)

As you can see, even my toddler loves it, haha)

Approximately 30 grams carbohydrate for this recipe, which makes 1 bowl of cereal. I just bolus straight up for it, but am also working on trying an 85/15 combo bolus approach that seems to be better since it is indeed low-glycemic and burns slower in your system.

Mix 'em up and voilá! You have some yummy cereal that is seriously good for you from all the fiber, healthy fats, antioxidants, essential fatty acids, and protein from the hemp seeds and almond flour---with a nice, tart kick from the cranberries. Also, the beauty of this recipe is how flexible it is---just make sure you know the carb counts of your substitutes in case it changes the total carb count drastically.