Diabetes Diet - Low Carbohydrate Breakfast, Lunch

A diabetes diet for use by diabetics following a high protein, low carbohydrate diabetes diet.
Breakfast:
Ingredients:

• 6 eggs
• 1 ounce tofu, preferably extra firm or firm tofu, cut into approx. 1/4 - 3/8 inch cubes
• 1/4 - 1/3 cup. shredded mozzarella cheese

Seasonings:

• 1/2 teasp. Chesapeake Bay seasoning or Chef Paul Prudhomme's Magic seasoning;
• 1 teasp. Montreal Chicken seasoning
• 3/4 teasp. powdered or granulated chicken bouillon
• 6 drops Louisiana hot pepper sauce
• 8-10 drops Worcestershire sauce

Heat non-stick frying pan to medium heat, with some (1 teasp.) olive oil in it. In a bowl, scramble eggs with seasonings, add tofu cubes, add mozzarella cheese and combine. Pour egg mixture into frying pan and scramble, cooking until scrambled softly. Pour onto plate and enjoy. Quantity is aimed for one man. Adjust accordingly for women or smaller appetites.Lunch:
Ingredients:
1 to 1 1/4 pounds of salad from a grocery store salad bar, selecting from:

• lettuce
• red and/or green Bell pepper strips
• cauliflower
• broccoli
• sliced onions
• feta cheese, about 3 tablespoons
• cucumbers
• chicken breast slices, equivalent to about one chicken breast (5 ounces) or four ounces of imitation crab.

Combine ingredients, season with McCormick Season All or other seasoned salt, serve with red wine vinegar or cider vinegar (about 1 to 2 ounces).
Red wine vinegar is suggested for improved taste and because red wine vinegar contains many of the beneficial antioxidant constituents of red wine, without the alcohol. Apple cider vinegar also can be used.
A low carbohydrate diabetes diet with vinegar has been shown to have a lowering effect on blood sugar. Consume the vinegar/cheese/seasoning mixture left in the bowl, at the end of eating the salad.
The quantity is aimed for one man. Adjust accordingly for women or smaller appetites.

by Ken B - Writing to assist others who are diabetic.