The Super Diabetes Site

Tag: breakfast and brunch

  • Pumpkin Pie Overnight Oats

    Pumpkin Pie Overnight Oats

    How to Make Pumpkin Pie Overnight Oats

    When it’s pumpkin season, you have to make the most of it, so start with breakfast! These pumpkin pie overnight oats are both full of flavor and packed with fiber and protein. Plus, pumpkin contains a variety of nutrients, including vitamins A, B, and C. There are no added sugars because these oats are sweetened with zero-calorie Splenda® Monk Fruit Sweetener. Simply combine the ingredients in a jar, cover, and refrigerate overnight. When you wake up, breakfast is ready!


    8 hr prep time


    1serving


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix almond milk, Splenda Monk Fruit Sweetener packets, pumpkin, protein powder, pumpkin pie spice, chia seeds, and oats together in a small bowl. Pour into a jar, cover, and refrigerate overnight.

    2. In the morning, top with pecans and a sprinkle of cinnamon. Enjoy breakfast on-the-go!

    Fiber Focused
    Vegetarian
    No Cook
    Breakfast and Brunch
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    Nutrition facts

    1 Serving



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      36g

      13%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      30g

    • Potassium
      340mg
      7%

    Ingredients

    unsweetened vanilla almond milk
    1/2 cup

    Splenda® Monk Fruit Granulated Sweetener
    4 packet

    canned pumpkin
    1/4 cup

    vanilla protein powder
    1 scoop

    pumpkin pie spice
    1/2 tsp

    chia seeds
    2 tsp

    whole rolled oats
    1/4 cup

    Toasted Pecans
    1 tsp

    ground cinnamon
    1/8 tsp

    light vanilla yogurt (zero sugar)
    1 tsp

  • Sugar Free Yogurt Parfait with Fresh Berries

    Sugar Free Yogurt Parfait with Fresh Berries

    How to Make Sugar Free Yogurt Parfait with Fresh Berries

    This sugar-free parfait is a delicious and healthy way to start your day! Made with stevia for sweetness, plain Greek yogurt, fresh berries, and your choice of crunchy toppings, this is a delicious option for anyone looking to reduce their sugar intake. You can also try topping this parfait with chia seeds, shredded coconut, or chopped nuts. Customize it even more by swapping out for your favorite berry like raspberries or strawberries. Enjoy this healthy, easy morning meal or mid-day snack! 


    5 min prep time


    1serving


    1 parfait

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, mix Greek yogurt and SweetLeaf Sweet Drops Clear with a spoon until the mixture is a creamy consistency.

    2. Take a tall glass or small bowl for your parfait and add a layer of yogurt to the bottom. Add berries and nuts (optional) between layers of yogurt until you reach the top. Enjoy!

    3. Tip: A finished parfait stores great in the fridge for easy meal prep on the go!

    Kid Friendly
    Vegetarian
    Snacks
    One Pot
    No Cook
    Dessert
    Cooking for 1 or 2
    Breakfast and Brunch
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    Nutrition facts

    1 Serving



    • Serving Size

      1 parfait


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        15g
      • Added Sugars
        0g

        0%

    • Protein
      24g

    • Potassium
      380mg
      8%

    Ingredients

    Plain Fat-Free Greek Yogurt
    1 cup

    Fresh Blueberries
    1/2 cup

    liquid stevia sweetener
    5 drops

  • Peach & Cream Smoothie

    Peach & Cream Smoothie

    How to Make Peach & Cream Smoothie

    Peaches and cream…what a dream! Your taste buds’ dream will come true with this peaches and cream smoothie. Blend, pour, and enjoy with a friend!

     


    5 prep time


    2servings


    8 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients into a blender and blend on high until smooth. Taste and adjust for sweetness, adding another packet of sweetener if needed (sweetness of smoothie will depend on how ripe the peaches are).

    2. Pour evenly into 2 glasses, top with whipped cream, and enjoy immediately!

    No Cook
    Cooking for 1 or 2
    Beverages
    Breakfast and Brunch
    Budget Friendly
    Dessert
    Quick & Easy
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    Nutrition facts

    2 Servings



    • Serving Size

      8 oz


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      9g

    • Potassium
      340mg
      7%

    Ingredients

    Splenda® Diabetes Care Vanilla Shake
    1

    frozen peaches
    1 cup

    lemon (juice and zest)
    1/2 small

    pure vanilla extract
    1 tsp

    Splenda® Original Sweetener (optional)
    2 packet

    sugar-free whipped cream
    2 tbsp

  • Radish Toasts with Whipped Ricotta & Chives

    Radish Toasts with Whipped Ricotta & Chives

    How to Make Radish Toasts with Whipped Ricotta & Chives

    If you are a fan of avocado toast, mix things up with this radish toast! Diabetes-friendly and filling, this recipe is great to serve as breakfast or brunch. 


    10 min prep time


    4servings


    1 slice of toast

    Print Recipe >

    Step-By-Step Instructions:

    1. Toast the bread under the broiler or in a toaster.

    2. Place the ricotta cheese and chives (reserve some chives for garnishing) in a blender or food processor and purée until smooth. Set aside.

    3. Carefully slice (using a mandolin if you have one) the radishes into ⅛ thick rounds.

    4. Divide the cheese and chive mixture between the 4 slices of bread and smooth into an even layer.

    5. Top the cheese with slices of radishes and any extra chopped chives. Sprinkle with pepper if desired. 

    French
    Comfort Food
    Vegetarian
    No Cook
    Appetizers
    Breakfast and Brunch
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice of toast


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      206mg
      4%

    Ingredients

    rye bread
    4 slice

    radishes (tops removed)
    2 whole

    fresh chives
    1/2 bunch

    ricotta cheese (reduced fat)
    8 oz

  • Green Smoothie Bowl

    Green Smoothie Bowl

    How to Make Green Smoothie Bowl

    If you want to start your day in a nutritious way, then having this green smoothie bowl as a complete breakfast meal is how you do it! Fresh spinach is what gives this smoothie bowl its vibrant green color. The sliced fresh fruit adds both flavor and flair. The base of the bowl is a Splenda® French Vanilla Diabetes Care Shake, which provides sweet flavor, plus protein, healthy fats, fiber, vitamins, and minerals.


    5 min prep time


    1serving


    1 bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine Splenda Diabetes Care Shake, mango, banana, spinach, and flaxseed in a blender. Blend until smooth, scraping down the sides as needed.

    2. Spoon smoothie into serving bowl and top with kiwi, strawberry, and coconut flakes. Serve immediately and enjoy.

    No Cook
    Cooking for 1 or 2
    Breakfast and Brunch
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    Nutrition facts

    1 Serving



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      360

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      51g

      19%

      • Dietary Fiber
        13g

        46%
      • Total Sugars
        24g
      • Added Sugars
        0g

        0%

    • Protein
      19g

    • Potassium
      910mg
      19%

    Ingredients

    Splenda® Diabetes Care Vanilla Shake
    1

    frozen mango (chunks)
    1/2 cup

    banana(s) (sliced and frozen)
    1/4 small

    spinach (packed)
    1/4 cup

    ground flax seed
    1 tbsp

    kiwi (peeled and sliced, for the topping)
    1

    fresh strawberries (sliced, for the topping)
    1

    unsweetened coconut flakes (for the topping)
    2 tsp

  • Breakfast Cookies

    Breakfast Cookies

    How to Make Breakfast Cookies

    A cookie for breakfast may seem taboo but not when it comes to these breakfast cookies. They are packed full of heart-healthy nutrients including omega-3s, fiber, and magnesium. Zero-calorie Splenda® Magic Baker™ Sweetener, creamy peanut butter, tart cranberries, and crunchy pumpkin seeds come together to deliver an exceptional mix of flavors and textures. Enjoy as part of a balanced breakfast or as a snack to keep you energized throughout the day!


    10 prep time


    15 min cook time


    12servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Prepare a large baking sheet by covering with parchment paper.

    2. In a medium bowl, stir together peanut butter, applesauce, Splenda Magic Baker Sweetener, flaxseed, vanilla, salt, and cinnamon until well combined.

    3. Add in oats and protein powder, stirring until incorporated. Fold in cranberries and pumpkin seeds.

    4. Scoop dough onto parchment paper 3 inches apart into large cookie-sized balls. Press each dough ball down into a cookie to shape (they won’t spread very much). Bake for 12–14 minutes, or just until golden brown around the edge.

    5. Remove and let cool. They may be enjoyed immediately, placed in an air-tight container and enjoyed within 3 days, or frozen for future easy breakfasts.

    Breakfast and Brunch
    Dessert
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        7g
      • Added Sugars
        3g

        6%

    • Protein
      11g

    • Potassium
      230mg
      5%

    Ingredients

    reduced-fat peanut butter
    1 cup

    unsweetened applesauce
    1 cup

    Splenda® Magic Baker™ Sweetener
    1/2 cup

    ground flax seed
    2 tbsp

    vanilla extract
    1 tsp

    kosher salt
    1/4 tsp

    ground cinnamon
    1 1/2 tsp

    quick cooking oats
    2 cup

    vanilla protein powder
    2 scoops

    dried reduced-sugar cranberries
    1/2 cup

    pumpkin seeds
    1/2 cup

  • Cheesy Savory Oatmeal

    Cheesy Savory Oatmeal

    How to Make Cheesy Savory Oatmeal

    These savory oats are so good you’ll want them for breakfast, lunch, and dinner! This diabetes-friendly recipe showcases the versatility of oatmeal in a new and fresh way. Creamy avocado, eggs, and cheese come together with bell pepper and carrot in this filling one-bowl meal.


    10 min prep time


    30 min cook time


    6servings


    3/4 cup oats + ~1/2 cup cooked eggs + 1/6 avocado

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    Step-By-Step Instructions:

    1. Heat 1 tablespoon extra-virgin olive oil over medium heat. Stir in the oats and stir until fragrant, about 2 -3 minutes. Add the water and salt and cook over medium low heat for 20 minutes, stirring occasionally until most of the liquid is absorbed.

    2. While the oats are cooking, heat 1 teaspoon of olive oil in a medium skillet. Add the carrots and

    3. Take the oats off the heat and mix in the carrots, pepper and cottage cheese, stir well.

    4. In the skillet used to cook the vegetables, add the remaining teaspoon of olive oil and heat over medium heat. Stir in the egg substitute and pepper and cook, stirring until the eggs are light and fluffy. Remove from heat.

    5. Place ¾ cup of the oatmeal mix in a bowl. Top with ½ cup of the eggs and a few slices of avocado. Drizzle with sriracha and sprinkle with a bit of Monterey Jack cheese. 

    Comfort Food
    Easy Pantry Recipes
    Breakfast and Brunch
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup oats + ~1/2 cup cooked eggs + 1/6 avocado


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      444mg
      9%

    Ingredients

    olive oil (divided)
    1 tablespoon & 2 teaspoons

    steel cut oats
    1 cup

    water
    4 cup

    salt
    1/8 tsp

    carrots (shredded)
    1/2 cup

    red bell pepper (small diced)
    1 whole

    low-fat cottage cheese (unsalted)
    1/2 cup

    egg substitute
    1 1/2 cup

    black pepper
    1/8 tsp

    avocado (sliced into fourths)
    1 large

    sriracha
    1 tsp

    Monterey Jack or pepper jack cheese (reduced-fat shredded)
    2 tbsp

  • Breakfast Pizza

    Breakfast Pizza

    How to Make Breakfast Pizza

    Breakfast + pizza. Is there any better duo? Try a cauliflower pizza crust as a base in this veggie-packed egg scramble recipe. Whether you’re whipping it up for a tasty breakfast or using it as a “I want breakfast for dinner,” recipe, you’re sure to love every bite!


    15 min prep time


    35 min cook time


    4servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook turkey bacon according to package instructions. Let cool then tear or chop into pieces. Set aside.

    2. Preheat oven to 425 degrees F.

    3. Meanwhile, sauté onions, peppers, and collard greens in olive oil over medium high heat until softened, 10 minutes. Add chopped spinach. Stir to incorporate and cook until wilted.

    4. In a bowl, beat eggs and egg whites. Into the same sauté pan with the onions and peppers, add eggs and mix into the vegetables. Cook until they are softly scrambled, meaning they are not fully cooked. They will finish cooking in the oven.

    5. Remove from heat and add turkey bacon pieces and ½ cup cottage cheese. Mix well.

    6. Remove the CAULIPOWER Plain Pizza Crust from the freezer and spread the cottage cheese on like you would a pizza sauce. Spread to the edges for best flavor.

    7. Spread the egg mixture on top of the cottage cheese. Sprinkle scallions evenly over the pizza.

    8. Bake directly on the oven rack for 15 minutes, or until the crust is crispy.

    Veggie Rich
    Comfort Food
    Breakfast and Brunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      140g

      179%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      120mg

      40%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      17g

    • Potassium
      420mg
      9%

    Ingredients

    cauliflower pizza crust
    1 whole

    turkey bacon, lower in sodium
    3 slice

    olive oil
    2 tbsp

    onion(s) (chopped)
    1 med

    red bell pepper (chopped)
    1 med

    black pepper
    1/4 tsp

    collard greens (stemmed, chopped, and cleaned)
    large bunch

    spinach (chopped)
    1 cup

    eggs (beaten)
    2 large

    egg whites (beaten)
    3 large

    green onion (scallion)
    2 stalks

    cottage cheese (divided)
    1 cup

  • Strawberry Cream Cheese French Toast Casserole

    Strawberry Cream Cheese French Toast Casserole

    How to Make Strawberry Cream Cheese French Toast Casserole

    Strawberry cream cheese French toast casserole is the perfect kidney-friendly dish to serve at your next breakfast or brunch. This make-ahead casserole will feed a crowd.
     


    25 min prep time


    10 hr cook time


    12servings


    1 piece

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together eggs, creamer, and maple syrup. Pour mixture over the bread cubes. Press bread gently with the back of a spoon to moisten completely. Cover and chill 8 hours or overnight.

    2. Coat a 9 x 13-inch baking dish with cooking spray. Cube the bread and cream cheese. Slice the strawberries.

    3. Place half of the bread cubes in the dish. Layer the cream cheese cubes and 1 cup strawberries over the top of the bread. Top with remaining bread cubes.

    4. To prepare the sauce, toss the sugar with remaining strawberries. Let stand for 20 minutes, stirring occasionally. Pour the mixture into the blender and blend until smooth. Transfer the sauce to a small saucepan. Add butter and simmer over medium heat for about 5 minutes, stirring occasionally.

    5. Preheat the oven to 350 degrees F. Bake the casserole uncovered until golden brown, about 45 to 50 minutes.

    6. Remove the casserole from the oven and cool for 5 minutes. Cut into 12 servings and serve with warm strawberry sauce. (1 piece should be 2-1/4 inches by 3 inches.)

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Breakfast and Brunch
    Budget Friendly
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    Nutrition facts

    12 Servings



    • Serving Size

      1 piece


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        5.4g

        27%
      • Trans Fats
        0.1g

    • Cholesterol
      165mg

      55%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        2g

        4%

    • Protein
      11g

    • Potassium
      230mg
      5%

    Ingredients

    Texas toast style bread
    12 slice

    light cream cheese (cold)
    12 oz

    Fresh Strawberries
    2 cup

    eggs
    9 large

    fat-free half-and-half
    1 1/2 cup

    sugar-free maple-type syrup
    1/3 cup

    no calorie granulated sugar substitute (sucralose original)
    3/4 cup

    unsalted butter
    2 tsp

  • Mashed Sweet Potato Breakfast Bowl

    Mashed Sweet Potato Breakfast Bowl

    How to Make Mashed Sweet Potato Breakfast Bowl

    You’ve likely had mashed sweet potatoes, but have you ever thought about having them for breakfast? This uniquely delicious mashed sweet potato breakfast bowl is a nutritious way to start your morning! Sweet potatoes are packed with nutrients like vitamin A, vitamin C, B vitamins, and fiber. The toppings include blueberries, yogurt, and flaxseeds, which boost the nutrition even more! And to top it all off, this breakfast bowl is sweetened with zero-calorie Splenda® Original Sweetener Packets.


    15 min prep time


    1 hr, 15 min cook time


    4servings


    1 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35–45 minutes. Set aside to cool for 10 minutes.

    2. Reduce oven temperature to 375 degrees F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 packets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10–15 minutes. Set aside and let cool completely.

    3. Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 packets of Splenda Sweetener, almond butter, and vanilla together until smooth.

    4. Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining packet of Splenda Sweetener. Serve and enjoy.

    Main Dish
    Breakfast and Brunch
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      6mg

      2%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g
      • Added Sugars
        1g

        2%

    • Protein
      9g

    • Potassium
      440mg
      9%

    Ingredients

    sweet potatoes
    2 med

    old-fashioned rolled oats
    1/4 cup

    Splenda® Original Sweetener (divided)
    6 packet

    olive oil
    1/2 tsp

    ground cinnamon
    1/4 tsp

    almond butter (no salt or no-salt-added)
    1 tbsp

    pure vanilla extract
    1 tsp

    blueberries
    1/2 cup

    Plain Nonfat Greek yogurt
    1 cup

    unsweetened toasted coconut flakes
    2 tbsp

    whole flax seeds
    1 tbsp