Healthy Easter Sunday Brunch Recipes for Keeping Steady Glucose
Easter Sunday is the day to celebrate with friends and loved ones. Spring flowers bloom, and there are a wide variety of snacks available. You may have a time trying to track glucose when balancing sweets and nutrition if taking glucose into consideration. These easy and simple recipes create a great Easter brunch choice without surprising glucose levels. Use. Monitor your real-time levels and see how each meal affects you using your SIBIONICS GS1 continuous glucose monitor (CGM). No special cooking skills needed—just good, worker- and student-pleasing food.
Appetizer: Easy Deviled Eggs
Eggs are a classic brunch food and a great source of protein. Protein delays postprandial glucose rise and makes you feel fuller longer.
Serves 6 (2 halves each)
Prep time: 30 minutes | Cook time: 20 minutes
Nutrition per serving (2 halves):
Carbs: 3 g
Fat: 8 g
Protein: 6 g
Ingredients
6 hard-boiled, medium eggs
½ tsp white vinegar
2 tsp sweet pickle relish
1 tsp Dijon mustard
½ tsp paprika
Pinch of salt and black pepper
½ small white onion, finely chopped
2½ tbsp mayonnaise
Directions:
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Boil eggs for 20 minutes. Chill in ice water, then peel.
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Halve eggs and put yolks in a bowl. Set whites on a plate.
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Combine yolks with vinegar, relish, mustard, onion, mayo, salt, and pepper until smooth.
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Fill the yolk mixture into egg whites.
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Dust with paprika and extra pepper.
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Refrigerate 30 minutes before serving.
Take a reading with your SIBIONICS GS1 to observe how this protein-filled snack levels out your glucose before enjoying the main course.
Main Dish: Zucchini Lasagna
This lighter lasagna substitutes zucchini slices for pasta, cutting carbs but giving you the creamy, cheesy goodness you're seeking.
Serves 6 (2¼""×3¼"") Prep time: 20 minutes | Cook time: 30 minutes
Ingredients
2 medium green zucchinis, sliced lengthwise
2 medium yellow zucchinis, sliced lengthwise
1 tbsp olive oil
1 lb lean ground beef (93% lean)
1 cup part-skim mozzarella, shredded
4 garlic cloves, minced
1 (28 oz) can no-salt crushed tomatoes
1 egg
1 cup part-skim ricotta cheese
¼ cup grated pecorino Romano cheese
½ tsp dried oregano
1 tsp red pepper flakes (optional)
Salt and pepper to taste
¼ cup chopped fresh parsley
6 torn basil leaves
Instructions
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Preheat oven to 400°F. Brush slices of zucchini with a small amount of olive oil.
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In a medium-high pan, brown beef until no longer pink. Drain the majority of fat, reserving just enough to cook garlic. Set beef aside.
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Sauté garlic briefly, then add half of tomatoes. Boil, then lower heat and simmer 5 minutes. Add rest of tomatoes and simmer 5 minutes longer. Season with salt, red pepper, and oregano.
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In a bowl, mix together ricotta, egg, Romano cheese, parsley, and pepper.
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Spread ½ cup sauce in bottom of 9×13" pan. Place slices of zucchini on top. Combine beef with remaining sauce. Spread half ricotta mix over zucchini, then half sauce and beef. Repeat layering. End with mozzarella and half basil.
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Bake 25–30 minutes, or until golden and bubbly. Garnish with remaining basil.
Check your SIBIONICS GS1 readings after this meal to compare how the low-carb lasagna affects your glucose compared to the appetizer.
Veggies: Zingy Grape Chicken Salad
A splash of color and crunch on your plate. Chicken protein and fiber from grapes and nuts keep your glucose in check.
Serves 6 (~2 cups each)
Prep time: 15 minutes
Nutrition per serving
Carbs: 15 g
Fiber: 5 g
Fat: 16 g
Protein: 21 g
Ingredients
2 cups shredded cooked chicken breast
½ cup halved grapes (use ¼ cup for less carbs)
⅔ cup toasted pecans (optional)
1 medium red onion, diced
3 stalks celery, chopped
6 cups chopped kale
Dressing
¼ cup + 2 tbsp Dijon mustard
½ cup nonfat plain Greek yogurt
2 tbsp lemon juice
1 tsp black pepper
2 tsp garlic powder
¼ tsp ground sage (optional)
Directions
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Whisk ingredients in dressing in a bowl.
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Toss chicken, grapes, onion, and celery together in a large bowl. Top with dressing and mix.
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Serve over kale topped with pecans.
Monitor the salad's grape glucose spikes with your SIBIONICS GS1. If you prefer, reduce the fruit quantity for less rice.
Dessert: Fudgy Black Bean Brownies
Believe it or not, black beans in brownies! The fudgy squares provide protein and fiber that slow the glucose effect of the sweet dessert.
Serves 9 (3×3" squares)
Prep time: 10 minutes | Cook time: 35 minutes
Nutrition per serving
Carbs: 43 g
Fiber: 6 g
Fat: 8 g
Protein: 5 g
Ingredients
1 (14 oz) can no-salt black beans, rinsed
2 tbsp ground flax + 6 tbsp water
½ cup cocoa powder
½ cup sugar (or sweetener of choice)
1 tbsp oil
1 tbsp almond milk
1 tsp apple cider vinegar
½ tsp baking powder
½ tsp baking soda
1 tsp instant coffee
1 cup semi-sweet chocolate chips, divided
Directions
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Preheat oven to 350°F. Grease 9×9\" pan.
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Mix flax and water; set aside.
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Mix beans, cocoa, sugar, oil, almond milk, vinegar, baking powder, baking soda, and coffee and mix until smooth. Add flax mixture; stir to mix.
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Put batter in a bowl, fold in half of the chocolate chips. Pour into pan and top with remaining chips.
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Bake 32–35 minutes until firm. Cool before slicing.
Track your SIBIONICS GS1 to see how the protein and fiber affect your glucose level compared to regular brownies. You may be able to have one without a big spike.