Diabetes Diet - Low Carbohydrate Breakfast, Lunch

A diabetes diet for use by diabetics following a high1 to 1 1/4 pounds of salad from a grocery store salad
protein, low carbohydrate diabetes diet.bar, selecting from:
Breakfast:- lettuce
Ingredients:- red and/or green Bell pepper strips
- 6 eggs- cauliflower
- 1 ounce tofu, preferably extra firm or firm tofu, cut- broccoli
into approx. 1/4 - 3/8 inch cubes- sliced onions
- 1/4 - 1/3 cup. shredded mozzarella cheese- feta cheese, about 3 tablespoons
Seasonings:- cucumbers
- 1/2 teasp. Chesapeake Bay seasoning or Chef Paul- chicken breast slices, equivalent to about one chicken
Prudhomme's Magic seasoning;breast (5 ounces) or four ounces of imitation crab.
- 1 teasp. Montreal Chicken seasoningCombine ingredients, season with McCormick Season
- 3/4 teasp. powdered or granulated chicken bouillonAll or other seasoned salt, serve with red wine vinegar
- 6 drops Louisiana hot pepper sauceor cider vinegar (about 1 to 2 ounces).
- 8-10 drops Worcestershire sauceRed wine vinegar is suggested for improved taste and
Heat non-stick frying pan to medium heat, with some (1because red wine vinegar contains many of the
teasp.) olive oil in it. In a bowl, scramble eggs withbeneficial antioxidant constituents of red wine, without
seasonings, add tofu cubes, add mozzarella cheesethe alcohol. Apple cider vinegar also can be used.
and combine. Pour egg mixture into frying pan andA low carbohydrate diabetes diet with vinegar has
scramble, cooking until scrambled softly. Pour ontobeen shown to have a lowering effect on blood sugar.
plate and enjoy. Quantity is aimed for one man. AdjustConsume the vinegar/cheese/seasoning mixture left in
accordingly for women or smaller appetites.the bowl, at the end of eating the salad.
Lunch:The quantity is aimed for one man. Adjust accordingly
Ingredients:for women or smaller appetites.