Rhubarb Scones

This is a fantastic summer breakfast idea. Up here in the Midwest, rhubarb is growing rapidly and (at least in my house) sometimes there aren't enough recipes to use it up. I really enjoy cooking with rhubarb because it has almost no carbohydrates and it's so easy to grab out of the garden. These light scones are simply to make and delicious to eat! So without further adieu: 

Rhubarb Scones:

Scone Ingredients:

- 2 large stalks rhubarb, thinly sliced crosswise
- 7 tbsp Splenda (divided)

- 2 1/2 cups almond flour
- 1/2 cup golden flax seed meal
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp butter, melted
- 1/2 cup chopped, toasted pecans (optional)

Topping Ingredients:
- 1 tsp Splenda
- 1/4 tsp cinnamon

Instructions:
1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. In a medium bowl, toss together sliced rhubarb with 3 tablespoons of the Splenda. Let sit.

Step 2

3. In a large bowl, combine almond flour, flax seed meal, remaining Splenda, baking powder, and salt. Stir in eggs and melted butter until dough just comes together.
4. Stir in rhubarb mixture and chopped pecans until well distributed.
5. Turn dough out onto prepared baking sheet and form into a rectangle about 1 inch thick (should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.
6. Gently lift scones and spread around baking sheet so they have room to rise. Bake 25 to 28 minutes, or until golden brown and just firm to the touch.

Step 5

Step 6

7. In a small bowl, combine Splenda and cinnamon. Lightly sprinkle over hot scones and let sit 15 minutes.

Nutrition Information:Serving Size: 1
Serves: 12
Carbohydrates: 7.6 grams
Fiber: 4.3 grams

I found this recipe from my new favorite blog entitled: All Day I Dream About Food. The writer's recipes are low in carbohydrates and gluten free. I encourage you to check it out! :)

Fluffy High-Fiber, Low-Fat Pancakes

One issue that I have when looking for breakfast options is getting filled up enough. As we have already established, breakfast is an important meal and gives you energy for the entire day. So it is vital that your breakfast is high in protein and other nutritious goodness!

I tried this recipe for pancakes and was pleasantly surprised. It is high in fiber, protein, and lowish in carbs. :) Also, they are very filling! I hope you enjoy!

Yield: 8 Pancakes (4 Servings)

Ingredients

• 1 cup low-fat (1 percent fat) buttermilk
• 1/2 cup quick-cooking rolled oats
• 2/3 cup miller's bran (unprocessed, uncooked wheat bran)
• 1 large egg, or 1/4 cup egg substitute
• 1/4 cup whole wheat flour
• 2 teaspoons sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Combine the buttermilk, oats, and bran in a large bowl. Let stand 5 minutes. Add the egg and beat until blended.
2. In a small bowl, mix the whole wheat flour, sugar, baking soda, and salt until blended. Add to the bran mixture and blend until all the flour is moistened.
3. Prepare a hot skillet or griddle with non-stick pan spray. Pour in about 1/4 cup batter for each pancake. Cook about 3 minutes, or until bubbles form on the top and the edges are dry. Turn and cook the pancakes about 2 minutes more.

Nutritional Information: (Per Serving)

- Calories: 163

- Protein: 8 grams

- Sodium: 462 mg

- Cholesterol: 55 mg

- Fat: 3 grams

- Carbohydrates: 24 grams

- Exchanges: 1 1/2 Starch, 1/2 Fat

Starting the Morning Off Right

If you are anything like me, you love mornings and you love breakfast. Since recently discovering that I have diabetes, I have been trying different recipes and experimenting with various foods to see which ones work the best for me at breakfast time. I'll share with you some things that I have found I enjoy. These tips and suggestions are not only for my fellow diabetics out there. Living with diabetes is all about getting into a healthier lifestyle. And, as it is important that we all learn more about our health, anyone is welcome to take these tips as some food for thought. ;)

There are countless options for breakfast. Sometimes I love to spend time and make pancakes, muffins, coffee cake, and so on. But other mornings, I just need to get the carbs in me as soon as possible! Either way, you know what works for you. I'll be sending some recipes I like for the more time consuming breakfast preparations in the coming days and weeks. So now, let's focus on the quick-but-filling morning meals.

I'm a cereal lover and am used to eating whatever is in my cupboard. But, having diabetes has taught me to study the labels a little closer and find out how these seemingly similar cereals differ. Two tips:

1. Check the serving size: You may assume that one serving size fits all cereals...not true. In fact, a lot of cereals are tricky in that one may be 1/2 cup serving, another 3/4 cup, and others still 1cup. Get used to checking the serving size before you look at the Carbohydrate count.
2. Check the carbs: Make sure that the carb count is reasonable and healthy considering whatever dietary plan you are on. For my nondiabetic friends, check the sugar and even the fat. You may be surprised. There are plenty of fat-free cereals in stores now, so why put some unneeded fat in our bodies so early in the morning? ;) 

Usually for me, my cereal counts as two starches. I am allowed three at breakfast, so I always have one remaining. Here's where it gets yummy! This is one of my favorite quick breakfast treats. I get 12-grain, low carb bread. (8 carbs per slice)  (2 slices = 1 starch) I toast them, then I put fat-free cream cheese on both. (1 tablespoon of fat-free cream cheese = FREE FOOD) I still need to get a fruit in with my morning meal. So I will slice 2-3 strawberries (it depends on the size) and put them on my cream cheese covered toast. This is a surprisingly filling treat! And I get my last starch and fruit taken care of. 

Okay, breakfast would not be complete without...coffee, of course! It was a great moment in the hospital when I was told that coffee was a FREE FOOD! *Sigh of relief* I make my regular coffee and put sugar free, carb free (well, there's like 1 gram) Hazelnut creamer in and I'm set to go. 

Let's recap: I've got my cereal which is fat-free and low-sugar, my two slices of fresh strawberry and cream cheese toast, and a lovely cup of hot coffee. Now I am ready to face the day and tackle whatever exciting plans God has in place! I hope that this has helped to give you some ideas to start the morning off right!

"This is the day that the Lord has made. Let us rejoice and be glad in it!" ~Psalm 118:24