My breakfast is more nutritious. Generally, I will mix it like this: 250 ml of pure milk, 300 g of cool vegetables, Chinese cabbage, wax gourd, spinach, onions and so on. These are all vegetables that sugar friends can safely eat. Boil them in boiling water and add some balsamic vinegar and sesame oil.

Of course, diabetics may wish to choose suitable seasonal vegetables according to their own tastes and seasons, such as spring oil wheat vegetables, Chinese cabbage, Chinese toon, Chinese cabbage and so on. , are all delicious.

At the same time, I will also have a small bowl of fat tofu soup for breakfast. The staple food is generally 55g purple potato and 25g finger yam, which is also suitable for people who love sugar. Remember not to overdo it. Purple sweet potato has low calorie and strong satiety, but its carbohydrate is not low, but its GI value is lower than that of flour and rice, which delays absorption and is also beneficial to sugar people to delay postprandial hyperglycemia and postprandial hypoglycemia.

If you are not used to eating purple potatoes, you can use starchy foods such as potatoes, taro, sweet potatoes and peanuts instead.

I usually choose to eat miscellaneous grains porridge for lunch. There are many kinds of miscellaneous grains used, such as black beans, soybeans, red beans, white lentils, big peas and flower beans * * * 150g, which are washed and soaked in water 10 hour in advance. 30g of peanut, 30g of lotus seed, 30g of corn residue, 30g of coix seed, 30g of oat and 30g of kudzu root, washed and soaked in water 4 hours in advance; Soak 40g of Ginkgo biloba seed coat in water for detoxification 4 hours in advance, wash 40g of chestnut seed coat, wash red dates 10g, peel iron stick yam 100g, cut into hob pieces, wash 50g of japonica rice, wheat kernels and rhubarb rice, add water to the pressure cooker, boil over high fire, reduce the fire pressure10min, and turn off the fire.

It seems complicated, but as long as you do it a few times, it's nothing special. This is mainly to ensure nutrition and not to let blood sugar rise too much.

My non-staple food, usually mixed with vegetarian dishes, was prepared at noon today: broccoli 150g was torn into small flowers, washed with running water, soaked in light salt water10min, black fungus 15g soaked in water, Pleurotus eryngii 100g sliced, and carrot 100g sliced.

Broccoli in the middle of the water (take it out as soon as the water boils) Add a little base oil to the pot, stir-fry shallots, ginger and garlic, then stir-fry broccoli, carrots, Pleurotus eryngii and auricularia, season with salt and take out.

I usually have a simple dinner, because I don't exercise much at night, and I often eat jiaozi or noodles.

I ate six steamed dumplings with mushroom meat, a plate of fried bitter chrysanthemum, half a tomato, about 150g, and a small bowl of cold black fungus, mulberry and medlar.

Bitter chrysanthemum is a good food for diabetics. Bitter chrysanthemum contains protein, high dietary fiber, calcium, phosphorus, zinc, copper, iron, manganese and other complete trace elements, as well as vitamins B 1, B2, C, carotene, nicotinic acid and so on. In addition, it also contains chemicals such as wax alcohol, choline, tartaric acid and picroside.

Bitter chrysanthemum contains vitamin C and carotene, which are 2. 1 and 2.3 times that of spinach respectively. There are various amino acids in the tender leaves of Sonchus oleraceus, and the proportion of amino acids is appropriate.

But it is best not to eat bitter chrysanthemum with onions, which will affect the absorption of nutrients. No other similar food has been found so far.