First I hate the word “diabetic” proceeding anything, but hey, I use it here to be able to say that. Second, there’s nothing special about food for people with diabetes. I never eat low sugar or low fat anything. I eat healthy real food that has little to no sugar and healthy fat.
When I used to answer that childhood question – “If you were stranded on a desert island and could only have a few things to eat what would they be?” I would have told you Greek plain yogurt and peanut butter. I could never understand why of all the things they put in yogurt today, peanut butter is still glaringly not one of them.
These days, however, I would slightly amend that request. I’d want what I typically eat for breakfast when I’m not intermittent fasting. I’d want Brown Cow plain yogurt with its incredible creamy top (like the cream that floats to the top of fresh milk) and almond butter (inexpensively purchased from Costco) and tahini (pulverized sesame seeds) which I get from the middle eastern store 1.5 miles away from my home. But I think it can be found in most supermarkets.
I do add some nuts but I’ll skip the nuts since I don’t want to tax whoever is being kind enough to give me some food on this desolate desert island I have somehow found myself on.
These days if I could ask for one more edible it would be chia seed pudding. Of course it’s one food, but does have several ingredients as you can see above: a can of full fat coconut milk, chia seeds, liquid stevia, unsweetened cocoa powder and cinnamon. I mistakenly left the vanilla out of the picture. I mix it all in that yellow pint-sized container and voila in about an hour in the fridge it’s pudding.
My chia recipe – It really doesn’t get much easier. Fill the container with as much coconut milk as it will hold, most, but not all of this 13.5 oz can, add 4 or 5 tbs of chia seeds. I like 4 so the pudding is not so thick, a few drops of stevia depending how sweet you like it, a teaspoon of vanilla and a handful of blueberries. Today they came out of my freezer. The cocoa powder and cinnamon are optional.
Of course you can really play around with what you add after the coconut milk and chia seeds. Add nuts, different fruits, sometimes I cut a dried prune into the mix. Some people replace the coconut milk with almond or soy milk but I feel the coconut milk has particularly healthy benefits as a short chain fatty acid whatever, whatever… The chia seeds are high in omega 3 antioxidants and fiber, you get anti inflammatory benefits from the cocoa powder and cinnamon seems be a wonder drug with many benefits ascribed to it including lowering blood sugar (which I can’t say I’ve ever noticed) and reduced risk of heart disease.
Now, you do deserve a prettier picture of the pudding than I’ve supplied above along with recipe variations —