What to Eat Wednesday: Oatmeal for Me!

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This hearty breakfast is a great first entry for your diabetic food diaryIf you are living with diabetes, you have most likely been told to keep a food diary so you can keep track of all the calories, carbs and sugars you ingest each day. Have you ever found that a bad start in the morning just throws your whole day off track?

I know I find it hard to stick to my diet when I’ve already snuck in some gummy bears before 11, which is why I love this hearty, savory breakfast recipe from The American Diabetes Association: it will start you off on the right track and keep you full and satisfied for hours to come. Let me know how you like it, won’t you?

Savory Mediterranean Oats

Ingredients

1 cup low-sodium vegetable broth
4 large sun-dried tomato halves, not oil-packed, thinly sliced (do not rehydrate)
Pinch sea salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
1/2 cup old-fashioned rolled oats
1 Tbsp minced fresh chives
3 Tbsp plain fat-free Greek yogurt
1 Tbsp thinly sliced fresh basil
1 Tbsp crumbled soft goat cheese

Instructions

  1. Bring the broth, sun-dried tomatoes, salt, and pepper to a boil in a small saucepan.
  2. Stir in the oats and chives, and reduce heat to medium. Stir, until the oats are fully cooked, about 5 minutes. Remove from the heat and stir in the yogurt. Adjust seasoning.
  3. Transfer to a bowl, sprinkle with the basil and goat cheese, and serve.
Dr. Andrew Schneider
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Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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