Courage at Twilight: Cold Cereal for Breakfast

Typically, I turn to cold cereals for breakfast during the work week.  It is fast and easy and delicious, and I am often running late.  But I avoid the high-sugar refined-flour cereals and opt for granolas and whole-grain varieties.  On the weekends, I enjoy cream of wheat or rolled oats or multi-grain hot cereals, sweetened with stevia extract and enriched with cream, raisins, diced apples, or spices (such as, cardamom, fennel, lavender flowers, or ginger).  For Dad, all the grocery-store-shelf cereals are high-sugar, anathema to his diabetes.  Understandably, he sometimes cannot resist, and eats them anyway, aching for something delightful and sweet.  Dad makes sure I shop the cereal aisle at the grocery store, so I have breakfast options.  I have attempted to find lower-sugar cereals for him that still are tasty and interesting.  After I bring the week’s groceries into the house, I carefully open all the box-top flaps, without tearing them, and cut off a corner of all the cereal bags, all this to avoid later finding the box tops destroyed and the bags torn vertically askew.  Wanting to find something Dad could enjoy that would not kill him, I shopped online for sugar-free high-protein cereals, and found some promising candidates, sweetened with stevia and monk fruit.  Of course, most of them exceeded $11 a box—heavy sigh.  I ordered some I found on sale for $7 a box, which seemed a bargain next to $11.  My brother’s cereal of choice is the Ezekiel brand: high in protein and fiber, with zero sugar, which he enhances with frozen blueberries and sweetens with organic stevia extract.  I tried Ezekiel once and liked it well enough when sweetened and soaked in milk for 20 minutes to tenderize the whole rolled grains and flakes.  But Dad thought it akin to shredded cardboard.  We’ll give the HighKey keto protein cereals a chance, and go from there.

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