One of the downsides of a plant-based diet is that it is high in carbs and also high in sugar. I recently bought a blood sugar monitor and was quite shocked at how much my blood sugar spiked after enjoying my morning porridge.
I love my porridge. Favourite meal of the day. But shortly after eating it, I often crashed and ran out of energy. This didn’t make much sense to me, with oats being a longer-releasing energy source, but the blood sugar monitor confirmed this. I had a sharp spike within half-an-hour of eating it, then a big drop into hypoglycemia within an hour.
Typically, my blood sugars are on the low side, hovering around the 5.2-5.4 mark. I often end up hypoglycemic, so was looking for a way to better regulate things. Seeing as my biggest carb intake was breakfast, it was that meal that I had to look at. So, here it is, my recipe for a low carb, low sugar, high protein, high fibre breakfast.
INTO A SAUCEPAN SHOVE:
1/2 x tablespoon of organic oats (I include this as my blood sugars are naturally low; it isn’t necessary to the recipe)
1 x heaped tablespoon of ground almond / almond flour
1 x heaped tablespoon of shelled hemp
1 x heaped tablespoon of chia seeds
1/4 x tablespoon of flax seed
Sprinkle of cinnamon to taste
Cover with unsweetened almond milk
Mix that lot together on a medium heat. Meanwhile, into a bowl put:
Some crushed walnuts
Sprinkle of dessicated coconut
10g mixed seeds
1/4 chopped banana
You may need to add more milk or boiling water to the mix as it cooks. When it is nearly finished, put the contents of the bowl into the saucepan and mix it all together, and serve!
If you have a sweet tooth (like what I have), I highly recommend Walden Farms’ Walnut Pancake Syrup. It’s calorie/sugar/carb free and tastes goddamn delicious.
Of course, you can add/subtract ingredients to suit your own tastes.