The Best Breakfast for my ‘Betes

I have a new favorite breakfast, both blood-sugar-wise and taste-wise, that I just had to write about here.

And that breakfast is: egg wraps! I take a low-carb spinach and herb tortilla, add eggs, sprinkle on some cheese, tuck in some turkey sausage or a scoop of guacamole, and wrap it all up for a totally delicious, lower-carb meal that I honestly can’t get enough of these days.

I love how surprisingly versatile this breakfast wrap is. I can lighten it by using scrambled egg whites in place of eggs with yolks, I can season it however I want (though my preference is everything but the bagel seasoning), and when I’m feeling spicy, I can add a few shakes of garlicky hot sauce for some zip. When I have fresh veggies, I’ll add those to the wrap, too, for some more color, flavor, and texture. Sprouts are really great in this kind of wrap, as is spinach or even chopped onions and peppers (I like cooking frozen ones with my eggs because they’re easy to have on hand at all times).

You’re probably wondering why I didn’t take a picture of my wonderful wraps for this posts and well…I ain’t a food blogger, I take awful food pictures! So just pretend this photo is a perfect representation of my new fave breakfast. Please and thanks. 🙂

So obviously this wrap is a winner in terms of taste, but it’s really excellent for my blood sugars, too. I don’t typically bolus for more than 15 carbs for this meal (the wrap is only 4 net carbs and everything else that I add in has negligible carb content OR I just bolus for the protein) and the low glycemic index means that I never see a blood sugar spike after eating one of my wraps. And let me be real: I love my breakfast carbs (waffles, pancakes, muffins, even cereal…omg they’re all amazing to me), but they’re a pain in the ass to bolus for properly. Even when I do nail my bolus for a high-carb breakfast item, I’m not always able to do a pre-bolus (in other words, take insulin 15-20 minutes before I eat to give it time to start working ahead of the carbs) and avoid that carb-induced spike…which means I end up skyrocketing shortly after I eat, only to level out later. That’s not the worst thing in the world, but I’d prefer to not experience any sudden blood sugar jump, period.

Need I sell the benefits of this breakfast any further?! Knowing myself, I’ll have a new morning staple before too long, but for now I’ll *wrap* up this blog post on my *eggs*cellent breakfast wrap before I get too *cheesy* with the puns…

…Okay, okay, I’ll see myself out now.

My New Favorite Low-Carb Recipe

The other night, I had two of my close girlfriends over for a couple hours of chatting and snacking. I’d thrown together a veggie tray for us to munch on and mentioned to my friends that I had tons of vegetables in the fridge that I wanted to try and use up in the next few days. They asked what I had, and I went through the list: tomatoes, snow peas, carrots, celery, peppers, and zucchini. At the mention of “zucchini”, one friend asked if I’d ever made zucchini pizza before.

My ears perked up. Zucchini pizza? I’d heard of making low-carb pizza using keto crust or even cauliflower crust, but not zucchini.

She told me how easy it was to make what she described as zucchini pizza bites: Cut up a zuke, top the slices with marinara sauce and cheese, and toss it in the oven. It was such a simple recipe that I decided to scour the Internet for ways to zest it up a bit.

That’s how I came across zucchini pizza boats, my new favorite way to consume pizza-esque food without all the guilt.

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One half is shorter than the other…because I couldn’t resist tasting my creation before snapping a pic. Oops!

Here’s how I made ’em:

  1. Preheat oven to 425 degrees. Cover a baking sheet with tinfoil – this makes clean up easier.
  2. Cut zucchini in half, lengthwise. Pat the insides dry. Place both halves onto the baking sheet.
  3. Brush olive oil on each half. Sprinkle garlic salt on top.
  4. Spoon marinara sauce (or any kind of red pasta sauce) on top.
  5. Sprinkle any kind of shredded cheese you like on top (I used a Mexican blend), followed by Parmesan cheese.
  6. Add mini pepperonis on top. Bake in the oven for 12-15 minutes or until the cheese has melted nicely on top.

And that’s it! Incredibly quick, easy, tasty, and filling. I ate these with a small serving of roasted Brussels sprouts and chicken meatballs and I was super satisfied. The best part is that I barely bolused for this meal and wound up with a fairly straight CGM graph.

I’ll definitely be prepping zucchini pizza again in the future, and maybe I’ll even add a few more carbs into the mix to see how my blood sugar fares.