Here is a quick and easy breakfast recipe that mixes vitamin rich pomegranate seeds with ground flax seeds (a plant source of omega 3 fatty acids). When pomegranates aren’t available, I substitute with blueberries, or finely diced pieces of apple.  See my blog for more on pomegranates and diabetes. Ingredients: 1 container (6 oz.) of Plain yogurt (I like Stonyfield’s Organic Whole Milk yogurt) 1 heaping tablespoon of ground flax seeds 3 tablespoons of pomegranate seeds Preparation: Mix it all up and enjoy. Serves: 1 Carbohydrates...

We’ve all heard the saying that breakfast is the most important meal of the day.  In the period before my diagnosis, I began to hate breakfast.  In those days I’d usually eat a mug full of cereal or toast a bagel, and then, although I’d just woken up, my body was exhausted, and I had to do everything I could not to crawl back into bed.  It took some time, but I realized the food I was eating was making me tired.  Although I didn’t know I had diabetes, and didn’t know the exhaustion that overwhelmed me was connected to...