Peckishness can present problems for people with diabetes.
To snack or not to snack–that is the question!
One reason to eat a good breakfast is not to feel that nagging hunger mid-morning.
I have a bowl of oats, with walnuts, a teaspoon of linseeds, a prune, a dried apricot chopped, half a tub of low/no fat yoghurt, cinnamon sprinkled over and oatmilk, every morning and it’s sometimes my favourite meal of the day!
That and the two pieces of rye bread toasted and a cup of coffee take me happily through to lunch.
For me it is in the gap between lunch and dinner that peckishness kicks in–usually between 5pm-6pm.
What to do about it?
Ideally nothing–but then when dinner time comes the temptation to scoff is hard to resist.
I ease the pain with nuts. Almonds are my prefered nut at the moment–roasted with a little salt. Pistachios preceded them until my nails started to split with opening them. Both have good health properties. Eaten in moderation, one doesn’t have to feel guilty about snacking.
Home-roasted almonds
8oz/250gm almonds
1 teaspoon olive oil
fine salt
heat the oven to 180c/375f
Put the almonds in a bowl and tip the teaspoon of oil over them.
Turn them over in the oil until they are well covered.
Add a couple of sprinkling of salt and flip them over and over until the salt is well distributed.
Spread the nuts on a shallow baking tray and roast in the middle of the oven for about 10 minutes.
Robin Ellis 
I have always been bad about eating a good breakfast. Your suggestion sounds really good! Will definitely have to give it a try!
Almonds are excellent for many reasons and I’ve read that one should eat 7 a day. So now for my B&B breakfast I not only put out a few dried prunes and apricots but I also add a very small bowl of raw almonds. Your cooked ones are definitely tastier. I love your mail. Rosemary
Thanks Rosemary—walnuts are a “super food” too.
Breakfast sounds good chez toi!
Robin
Rosemary, Robin cooks his dried Agen prunes which makes them SO much nicer. He pours boiling water over them and lets them sit for an hour or so. Then he simmers them for about 20 minutes. The liquid usually makes a nice syrup.
I prefer cooked rolled oats (unlike Robin) which are really nice with the no-fat yogert and prune with a bit of juice. Then I add whatever fruit is in season.
Meredith,
My husband used to have terrible cramps in his legs at night or when he got up in the morning (referred to as a charley-horse here in the US). He began including almonds for daily snacks, keeping them on his desk and in his car. When he has cramps in his feet or legs, he can always trace it back to neglecting to eat almonds!