The Super Diabetes Site

Tag: breakfast and brunch

  • Tropical Smoothie Bowl

    Tropical Smoothie Bowl

    How to Make Tropical Smoothie Bowl

    Want the taste of an island vacation for breakfast? Get it with this tropical smoothie bowl! The base of this smoothie bowl is a Splenda® Strawberry Banana Diabetes Care Shake , which provides flavor, plus protein, healthy fats, fiber, vitamins, and minerals for a nutritious start to your day. The addition of fruit and flaxseed pumps up the nutrition even more!


    5 min prep time


    5 min cook time


    1serving


    1 Bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. For the smoothie: Combine Splenda® Strawberry Diabetes Care Shake, mango chunks, frozen strawberries, frozen banana, vanilla extract, and flaxseed in a blender. Blend until smooth, scraping down sides of blender as needed.

    2. Pour smoothie into a bowl. Top with unsweetened coconut flakes, mango chunks, and strawberry and banana slices. Enjoy immediately!

    3. Note: Add more ice if a thicker consistency is desired.

    Main Dish
    Breakfast and Brunch
    pinterestfacebooktwittermail

    Nutrition facts

    1 Serving



    • Serving Size

      1 Bowl


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      44g

      16%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        18g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      740mg
      16%

    Ingredients

    Splenda® Diabetes Care Shake (Strawberry Banana)
    8 oz

    frozen mango (chunks)
    1/4 cup

    frozen strawberries (sliced)
    1/4 cup

    banana(s) (frozen)
    1/4 small

    pure vanilla extract
    1/2 tsp

    ground flax seed
    1 tbsp

    unsweetened coconut flakes
    1 tsp

    mango (chunks)
    2

    Fresh Strawberries (sliced)
    1

    banana (fresh, sliced)
    1/4 small

  • Oat Bran Pancakes

    Oat Bran Pancakes

    How to Make Oat Bran Pancakes

    These oat bran pancakes are a classic breakfast with a healthy twist. They are made with oat bran, a whole grain that is rich in protein, antioxidants, and fiber—these nutrients help support a healthy immune system, heart, and gut. The sweet taste of these pancakes comes from zero- calorie Splenda® Granulated Sweetener. Top with fresh berries or any of your other favorite pancake toppings with no added sugars and enjoy!


    10 min prep time


    30 min cook time


    6servings


    2 Pancakes

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, stir together oat bran, flour, Splenda Sweetener, baking powder, baking soda, and salt.

    2. In another bowl, whisk together buttermilk and egg substitute. Pour egg mixture over dry ingredients.; Sstir just until ingredients are blended with no large lumps of flour.

    3. Heat a nonstick griddle or skillet over medium heat.

    4. Pour batter, about ¼ cup at a time, onto hot griddle. Cook pancakes until puffed, browned, and slightly dry around the edges. Flip over and cook other side until golden brown.

    Breakfast and Brunch
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      2 Pancakes


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      240mg
      5%

    Ingredients

    oat bran
    1 cup

    all-purpose flour
    1/2 cup

    Splenda® Granulated Sweetener
    1/4 cup

    baking powder
    1 tsp

    baking soda
    1/2 tsp

    salt
    1/8 tsp

    low-fat buttermilk
    2 cup

    egg substitute
    1/4 cup

  • Banana Chocolate Chip Mini Muffins

    Banana Chocolate Chip Mini Muffins

    How to Make Banana Chocolate Chip Mini Muffins

    These flourless banana chocolate chip mini muffins may be small in size, but they are big in nutrition! They contain potassium-rich bananas, protein-rich Greek yogurt, and high-fiber oats. Their sweetness comes from 100% natural Splenda® Stevia Sweetener! These mini muffins can be enjoyed as part of your breakfast or as a snack or dessert. The little ones in your family will love them too!


    10 min prep time


    25 min cook time


    18servings


    2 Mini Muffins

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees °F. Prepare a mini-muffin tin by spraying with non-stick cooking spray.

    2. In a blender or food processor, combine the bananas, Splenda® Stevia Jar, Greek yo-gurt, eggs, and salt until smooth.

    3. Add in oats, baking powder, and baking soda, and blend again until smooth. Sprinkle in dark chocolate chips and stir in the blender with a spatula, scraping down the sides of the blender as well.

    4. Scoop batter into a mini-muffin tin, filling each 3/4 of the way full. Bake for 12 minutes, until muffins are done. Remove, let cool, and enjoy!

    5. Note: Muffins will keep in an air-tight container for up to 3 days.

    Kid Friendly
    Gluten-Free
    Breakfast and Brunch
    Budget Friendly
    Dessert
    Quick & Easy
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    18 Servings



    • Serving Size

      2 Mini Muffins


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    banana(s) (overly ripe)
    2 whole

    Splenda® Stevia Sweetener Jar
    1/2 cup

    Plain Nonfat Greek yogurt
    1 cup

    eggs
    2 whole

    Kosher Salt
    1/4 tsp

    Gluten-Free Rolled Oats
    2 1/2 cup

    baking powder
    1 1/2 tsp

    baking soda
    1/2 tsp

    Stevia Sweetened Dark Chocolate Chips
    1/3 cup

  • Avocado Egg Pizza

    Avocado Egg Pizza

    How to Make Avocado Egg Pizza

    Make mornings more EGG-citing with this easy five-ingredient breakfast pizza! It’s gluten-free, dairy-free, plant-powered, and ready in minutes, with a taste that will leave everyone at the table saying, “That’s EGG-cellent!”


    10 min prep time


    20 min cook time


    4servings


    1 Slice (1/4 Pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. Remove your CAULIPOWER® pizza crust from the box and the plastic wrapping and place on a clean surface.
    3. Heat pan, fry the eggs, and place them on the pizza crust.
    4. Top with spinach, avocado, and olive oil.
    5. Place pizza in the oven and bake for 13–16 minutes.
    6. Remove from oven, allow to cool, and serve.
    Comfort Food
    Italian
    Kid Friendly
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 Slice (1/4 Pizza)


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      20g

      26%

    • Cholesterol
      150mg

      50%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      330mg
      7%

    Ingredients

    olive oil
    2 tbsp

    eggs (sunny side up)
    3

    avocado (sliced)
    1 whole

    spinach
    1 cup

    cauliflower pizza crust
    1 whole

  • 5 Ingredient Blueberry Protein Muffins

    5 Ingredient Blueberry Protein Muffins

    How to Make 5 Ingredient Blueberry Protein Muffins

    Don’t be deceived. These 5 Ingredient Blueberry Protein Muffins may be smaller in size, but they sure are delicious! This recipe can help fit more protein into your diet by combining fresh, sweet-tart blueberries with the warm flavors of almond butter and vanilla Greek nonfat yogurt. Better yet, this recipe contains just five ingredients meaning it’s oh-so-easy to make—and take on the go.
     


    10 min prep time


    20 min cook time


    6servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375˚F. Spray 6 muffin cups with cooking spray. In large bowl, stir together banana, quinoa, nonfat yogurt and almond butter until blended. Fold in blueberries.

    2. Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until golden brown and set in center. Let cool completely.

    Sides
    Foodie
    Breakfast and Brunch
    Budget Friendly
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      227mg
      5%

    Ingredients

    banana(s)
    1

    quinoa (cooked)
    1 cup

    Greek vanilla yogurt (nonfat)
    1/4 cup

    almond butter
    1/4 cup

    blueberries (fresh)
    1 cup

  • Big Skillet Breakfast

    Big Skillet Breakfast

    How to Make Big Skillet Breakfast

    This sauté of fresh vegetables adds flavor and nutrition to breakfast, brunch, or even dinner. Not sure what to do with left over veggies? Substitute leftovers for the vegetables in this recipe and enjoy.


    10 min prep time


    30 min cook time


    4servings


    1 wedge

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Add the mushrooms and cook, stirring frequently, about 4 minutes. 

    2. Add the mushrooms and cook, stirring frequently, about 4 minutes. Add the tomatoes and cook until the tomatoes lose most of the moisture. 

    3. Add the tomatoes and cook until the tomatoes lose most of the moisture. Add the spinach and cook for about a minute more.

    4. Add the spinach and cook for about a minute more. 

    5. Whisk together the spicy seasoning, egg whites, eggs, and water. Reduce the heat to medium and add the eggs. Let the eggs cook, without stirring until they begin to cook around the edges. 

    6. Use a spatula and turn the egg mixture and cook until almost set. Remove from the heat; allow to stand for the eggs to complete cooking from the residual heat. 

    7. Sprinkle with feta. Cut into four wedges for serving.

    Low Sodium
    Veggie Rich
    Low Carb
    Vegetarian
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 wedge


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      12g

    • Potassium
      390mg
      8%

    Ingredients

    olive oil
    2 tsp

    onion(s) (chopped)
    1 cup

    white (button) mushrooms (sliced)
    1 1/2 cup

    grape or cherry tomatoes (quartered)
    1 cup

    spinach (fresh, coarsely chopped)
    2 cup

    seasoning (salt-free, extra-spicy)
    1/2 tsp

    egg whites
    3 large

    eggs
    4 large

    water
    1 tbsp

    feta cheese (lower-fat)
    2 tbsp

  • Shakshuka with Red Peppers and Goat Cheese

    Shakshuka with Red Peppers and Goat Cheese

    How to Make Shakshuka with Red Peppers and Goat Cheese

    Shakshuka is an Eastern Mediterranean dish of eggs poached in a flavorful tomato sauce. It’s the ultimate all-purpose meal—it’s quick and easy to make, it’s great for breakfast, lunch, or dinner, and it all comes together in one pan for minimal cleanup. This can be a whole meal on its, or you could serve it with a side salad or whole wheat pita to sop up the sauce.


    15 min prep time


    15 min cook time


    4servings


    1 slice (with 2 eggs)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 425 degrees.
    2. Heat the olive oil over medium-high heat in a large oven-proof skillet. Add the onion and sauté for about 3 minutes, until translucent. Add the garlic, red pepper and spices and sauté until the red pepper is soft (about 2 minutes).
    3. Add the crushed tomatoes and the spinach. Sauté for 2 minutes. Turn off the heat.
    4. Using a wooden spoon, create 8 wells in the pan of veggies. Crack an egg into each well. Put the skillet in the preheated oven and bake for about 7 minutes or until the eggs are set.
    5. Remove from the oven and crumble the goat cheese on top while still warm. Cut into 4 equal slices (with 2 eggs each) to serve.
    Fiber Focused
    Low Carb
    Mediterranean
    Dinner
    Gluten-Free
    Lunch
    Vegetarian
    One Pot
    Breakfast and Brunch
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 slice (with 2 eggs)


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      380mg

      127%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      910mg
      19%

    Ingredients

    olive oil
    1/2 tbsp

    small yellow onion (diced)
    1

    garlic (minced)
    2 clove

    red bell pepper (diced)
    1/2

    paprika
    1/2 tsp

    Sea salt
    1/8 tsp

    black pepper
    1/8 tsp

    canned crushed tomatoes
    1 (28-oz) can

    baby spinach
    3 cup

    eggs
    8

    goat cheese
    1/4 cup

  • Low Carb Apple Spice Muffins

    Low Carb Apple Spice Muffins

    How to Make Low Carb Apple Spice Muffins

    These low carb muffins are made with coconut and almond flours instead of wheat flour (which makes them gluten-free, too), and they are sweetened with erythritol, a low-calorie sugar alcohol. The result is scrumptious muffins with only 9 grams of carbohydrate and no added sugar! These are perfect for meal prepping or a grab-and-go breakfast. They are also freeze well for longer storage—just thaw at room temperature or toast them in the oven for a warm treat!


    8 min prep time


    25 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 350 degrees F. Spray a muffin tin with cooking spray.
    2. In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, salt. In another medium bowl, combine the oil, eggs, and almond milk.
    3. Pour the wet ingredients into the dry ingredients and mix. Add the apple and stir.
    4. Fill the muffin tins. Bake for 20-25 minutes or until a fork or toothpick comes out clean.
    5. To freeze: let the muffins cool completely, then remove them from the muffin pan. Arrange them in a single layer on a sheet pan and freeze for at least 2 hours. Once they are frozen solid, store them together in a freezer-safe ziptop bag. Or, wrap each muffin well in aluminum foil to store individually.
    Low Sodium
    Low Carb
    Breakfast and Brunch
    Foodie
    Vegetarian
    Snacks
    Gluten-Free
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      180mg
      4%

    Ingredients

    avocado oil cooking spray
    1

    almond flour
    2 cup

    coconut flour
    1/2 cup

    erythritol or other sugar substitute
    1/2 cup

    baking powder
    1 tsp

    ground cinnamon
    2 tsp

    ground nutmeg
    1/2 tsp

    ground cloves
    1/4 tsp

    avocado oil
    1/4 cup

    large eggs
    4

    unsweetened vanilla almond milk
    1/2 cup

    small apple (peeled, cored, and finely diced)
    1

  • Berry Almond Oatmeal

    Berry Almond Oatmeal

    How to Make Berry Almond Oatmeal

    Start your morning right with a warm bowl of this delicious Berry Almond Oatmeal! Healthy, super filling and easily made in under 10 minutes, this oatmeal recipe is such a favorite because it’s full of protein and fiber, includes no added sugars, and just tastes so good!

    This oatmeal is sweetened with blueberries and Splenda Sweetener instead of added sugar to reduce the carbs and calories. There are so many different variations you can try with this recipe, too—apple cinnamon, peanut butter and banana, add strawberries, throw in nuts or chia seeds—experiment and make your mornings your own!


    5 min prep time


    5 min cook time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, bring water to a boil. Stir in oats and salt. Cook over medium heat, stirring occasionally, 5 minutes. Stir in sweetener, fruit, almonds, and extract.

    2. Notes: For creamier oatmeal substitute milk for water (this will change the nutrition information per serving).

    Fiber Focused
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    One Pot
    Quick & Easy
    Vegan
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g
      • Added Sugars
        1g

        2%

    • Protein
      7g

    • Potassium
      220mg
      5%

    Ingredients

    water
    2 cup

    old-fashioned rolled oats
    1 cup

    salt
    1/4 tsp

    Splenda® Original Sweetener
    3 packet

    fresh or frozen blueberries
    1/4 cup

    sliced almonds
    2 tbsp

    almond extract
    1/4 tsp

  • Cinnamon French Vanilla Overnight Oats

    Cinnamon French Vanilla Overnight Oats

    How to Make Cinnamon French Vanilla Overnight Oats

    These delicious cinnamon overnight oats are a simple, healthy, protein-packed breakfast and can be a great low-prep staple for your whole family—it takes just 5 minutes to prepare the night before! The recipe uses a Splenda® Diabetes Care Shake instead of milk, which provides flavor, plus added fiber, healthy fats, vitamins, and minerals for a nutritious start to your day. 


    8 hr prep time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine oats, chia seeds, and cinnamon.

    2. Add Splenda Diabetes Care Vanilla Shake and vanilla extract to oat mixture. Stir until combined.

    3. Divide the oat mixture evenly between two containers with lids. Cover and place in the refrigerator overnight.

    4. Top each container with half the apple slices before serving.

    Low Sodium
    Fiber Focused
    Kid Friendly
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      47g

      17%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      400mg
      9%

    Ingredients

    quick cooking oats
    1 cup

    chia seeds
    1 tsp

    ground cinnamon
    1/2 tsp

    Splenda® Diabetes Care Vanilla Shake
    1 (8-oz) bottle

    vanilla extract
    1/2 tsp

    apple (sliced)
    1