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When I had GD (Gestational Diabetes), my most feared meal of the day was breakfast. This was due to my metabolism being a little sluggish in the mornings, and so it was hard for my body to eat 2 servings of complex carbs, 2 servings of protein and 1 serving of fat and make my 1 hr. numbers afterwards. On top of this I also developed gluten intolerance alongside with the GD (it all went away post-partum), so anything with wheat was off limits to me. After many tries, these became my go-to breakfasts:
Poached eggs with garlic minted peas
2 poached eggs (boiled in water until the yolk is no longer runny)
1 garlic clove
1 cup of frozen peas
4 mint leaves, shredded with your hands or cut in little strips
1/2 lemon
1 TBSP olive oil
Salt and Pepper
Put the oil in a small pan under medium heat. Once it’s hot, crush the garlic and cook until pale golden. Toss the frozen peas and cook until tender. Add the mint and stir a couple of times. Turn the heat off and use a splash of lemon on top. Season with salt and pepper to taste. Serve the two poached eggs on top of the minted peas.
Oat Bran Pancakes
2 TBSP oat bran
2 TBSP plain yogurt (use Chobani, which has 23 gr of protein per cup)
1 egg
1 tsp truvia (this is made with stevia leaves and it’s deemed safe for pregnancy)
splash of vanilla
Ground cinnamon
Cooking spray or a non-stick pan
1 TBSP almond butter
Combine the oat bran, yogurt, truvia, vanilla and cinnamon in a bowl. In another bowl beat the egg with a fork to create some bubbles in the egg whites. Fold in the beaten egg into the oat bran mixture.
Heat the pan under medium-low heat. Spray the cooking oil. Drop the batter in heaping tablespoons and cook until the pancakes start to bubble. Turn and finish cooking.
Serve with almond butter or peanut butter on top.
Corn with Ricotta cheese and cinnamon
1 cup of frozen or fresh corn kernels
1/2 cup ricotta cheese (my favorite is Polly’o)
2 TBS slivered almonds
pinch of cinnamon
If using frozen corn, warm it up according to package directions. Combine with the rest of the ingredients and enjoy!
You can also do this breakfast substituting the ricotta cheese for cottage cheese, and the corn for peas or pumpkin cubes. If using peas, skip the cinnamon.
