How to Have a Healthy, Quick Breakfast Before School (and These Recipes Are Diabetic Friendly)

Don’t send your child off to school having eaten a bowl of sugary cereal or a treat loaded with sugar. Your child’s performance at school may be directly related to what you serve them for breakfast. Try these healthy breakfast foods for your family. And these recipes are also diabetic friendly for the diabetic child. Options include Eggsclusive BLT Sandwiches which are perfect for the family who has to deal with a morning rush. Make the egg mixture the night before and refrigerate. For more speed, use the already cooked bacon. Assemble the sandwiches in the morning, as needed. The Chocolate-Banana Milkshake is a good way to please the picky eater and is also very quick and easy. It can even be consumed in the car on the way to school, if necessary. The Whole-Wheat Waffles are always a good option and can be topped with fruit or sugar-free syrup. (My grandchildren eat sugar-free syrup at my house and don’t even notice the difference between “Grandma’s syrup” and what they eat at home.)


4 hard-cooked eggs

1/2 cup chopped celery

1 1/2 tsp pimento, chopped

1/4 tsp salt

1/8 tsp pepper

1/3 cup mayonnaise

12 slices whole-wheat toast,(buttered-optional)

2 tomatoes, sliced

8 slices bacon, cooked

4 lettuce leaves

Chop the eggs fine and add the celery, pimento, salt, pepper, and mayonnaise; mix well. Spread 4 slices of toast evenly with the egg mixture. Top the egg mixture with another slice of the toast. Arrange tomatoes, bacon, and lettuce on the second slice of toast. Top the sandwiches with the final 4 slices of toast. To serve, cut each sandwich into quarters and hold together with long toothpicks.

NOTE: Warning: Remove the picks before eating to avoid choking!


2 cups milk

1 medium banana, sliced

1 tsp unsweetened cocoa

Combine the ingredients in the container of an electric blender. Process until frothy.


1/2 cup whole wheat flour

1/2 cup unbleached white flour

1 tsp baking soda

1/2 tsp cinnamon

1 egg OR 1/4 cup egg substitute

1 cup buttermilk

1 tbsp canola oil

Place whole wheat flour, unbleached white flour, baking soda and cinnamon in a medium mixing bowl. In a smaller bowl, beat the egg and add buttermilk and oil. Lightly oil and then heat your waffle iron. Stir the egg mixture into the dry ingredients just until combined. Bake the batter on the hot waffle iron. Serve with a fruit topping or sugar-free syrup.

Serves 2


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