Millet (Cooked) (100 G), Egg Omelet (1 Large) and Break fast (1 piece)

Reduce the cooked millet portion and increase the omelet portion with non-starchy vegetables such as spinach, mushrooms, bell peppers, or tomatoes.

Add a side of lentils or chickpeas to the meal and use them to replace part of the millet rather than adding extra carbohydrate.

Choose a less processed millet preparation: cook whole grains until just tender, avoid milling it into flour or making porridge, and do not add sugar, honey, or sweet sauces.

Include healthy fat and fiber with breakfast, such as avocado, chia seeds, flaxseed, or a small handful of nuts, alongside the omelet.

Eat the omelet and vegetables first, then the lentils or millet last; keep the meal portion consistent and avoid juice or sweetened drinks.

Take a 10–20 minute easy walk or do light activity soon after breakfast, if medically appropriate.