Back to school – it has a whole different meaning for d-parents. As we begin to think about the many things needed to foster a great school experience, meetings with teachers and nurses, preparing supply boxes, reviewing 504 plans, etc., let’s not forget about the power of breakfast.
Breakfast is almost a dirty word when it comes to diabetes, isn’t it? It’s said to be the most important meal of the day but boy, oh boy, can it destroy blood sugars and set you and/or your child up for a roller coaster of a day. Having had type 1 for 30 years and being the mother of a 12-year-old son diagnosed a little over two years ago, I have a unique perspective of seeing both sides. I know how that roller coaster physically drains you like no other and leaves you feeling lousy. I also know that parental pain you get in the pit of your stomach when you see your child’s CGM graph looks like a mountain range or you hear it alarm for the one millionth time!
This desire to avoid the pitfalls of diabetes led me to try low carb breakfasts, and my son and I have had success. Low carb breakfasts? Am I talking about bacon and eggs? Well yes, but let’s face it ̶ we all know that most school mornings barely allow time for teeth brushing, let alone bacon and eggs. Here are three kid approved, low-carb, make ahead breakfast recipes that you can have ready to go.
1. Double Chocolate Fudge Muffins: These are favorites of my entire family and don’t have to be limited to breakfast! It’s like eating chocolate cake without the sugar spike! In fact, these are so good that my son brought them in for his class to celebrate his 2nd diaversary (Yes, we believe diaversaries absolutely should be celebrated! It’s another year of kicking D’s butt and that needs to be honored!). His class LOVED them! The recipe can be found online here, at My Keto Kitchen – Recipes. My own tips for this recipe: use Swerve sweetener for the erythritol. It doesn’t have the aftertaste like most artificial sweeteners and use Lily’s sugar-free chocolate chips. While they’re not entirely sugar-free, they taste great and won’t spike sugars.
2. Pancakes: Low carb doesn’t mean you have to settle for flat pancakes. These fluffy pancakes have the same texture as traditional ones minus the sugar spike. Just be sure to use sugar free syrup with them. Let me tell ya, they have come a long way with sugar free syrups! I remember being a kid and trying it – YUCK! That is not the case anymore! My kids love sugar free syrup (and they don’t know how lucky they are to have missed out on the bad ones, lol). These pancakes can be personalized too! My daughter loves cinnamon in hers while my son prefers chocolate chips (those Lily’s chocolate chips come into play here too!) These can be frozen and thrown in the toaster or microwave for those busy school mornings. The recipe can be found online here.
3. Make-ahead Breakfast Sandwiches: A few years ago leading up to school starting I found a lifesaver in the recipe found here. Having these in the freezer was extremely helpful, however, I thought they were off the table for those of us trying to eat low-carb. Then I discovered another lifesaver: Carbquik. Think Bisquik, but with less carbs. I followed the recipe on the back of the box and made biscuits. Then, I followed the recipe in the link above (minus a few things like green onions and Cayenne pepper. We keep our eggs simple, lol.) I now have a bag full of breakfast sandwiches coming in at two net carbs each! As you can tell from the recipe, you can use the leftover eggs to make burritos, but we haven’t had much luck with low carb tortillas.
So there you have it ̶ three breakfast recipes to help ease your school mornings and keep you/and or your child out of the blood sugar roller-coaster fog. Now if someone could just help with this anxiety I’m having about sending my baby to middle school!