"1. My husband has diabetes type 2 so unfortunately some whole foods will spike his blood sugar into unsafe levels, i.e. 200+. A few examples are potatoes, oats, wheat flour, and apples. Luckily there are several healthy grains he can eat without any problems, such as quinoa, brown rice, and chickpeas. We're still in the process of testing to determine safe and unsafe foods for him at this time. The only high fat food he eats regularly is tofu in his breakfast scramble, prepared with a lot of veg, and this because it does not spike his blood sugar. He does not eat any oils nor do I ever use any in my kitchen."
Have you tried Kasha (buckwheat)? If he can't do oatmeal, he might like that for breakfast sometimes. You could go either savory or sweet.http://www.whfoods.com/genpage.php?tnam ... ce&dbid=11
If your husband does well with chickpeas, you might also try a scramble made with chickpea/garbanzo bean flour (besan). You can doctor it up with whatever flavors and vegs you like just as you would with a tofu scramble. I just experimented with a simple version this morning and had chickpea scramble tacos with salsa for breakfast. I actually didn't scramble the mix, leaving it solid like an omelette. You can see one person's scramble here: http://www.craftster.org/forum/index.php?topic=389001.0
She used oil in her pan, but I used my green pan and no oil. I began my omelet with sauteeing 1/4 cup each onion and bell pepper over medium heat, and I think the onion also helps keep the batter from sticking. I mixed 1/2 cup chickpea flour, 1/8 tsp Indian black salt (eggy taste), a bit of black pepper and 3/4 cup water to make the (thin) batter, then I poured that over the sauteed vegs. After a minute or so, when it began to set (look dry), I covered the pan and let it cook 3 minutes. Then I slid the omelette out on a plate and flipped it back into the pan, covered it, and cooked 3 more minutes. Then I cooked it a minute or so uncovered. (Have to make sure chickpea flour cooks because it will taste beany/icky raw.) I slid the omelette onto a plate and cut it in half. I made two tacos with one half, using corn/wheat tortillas and chunky salsa.
Now I'm full, and there's half of a chickpea omelette sitting in my kitchen with no place to go. Guess I'll send it to leftover heaven.