• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Type 2s: What have you eaten today?

Evening all

Sunday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, topped with flat-leaf parsley and seasoned with a good grinding of black pepper.
Water to swallow tablet.
Double espresso

L: Aperitif: dry white wine
Baked whole sea bass, belly stuffed with sprigs of tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears smothered with butter.
A medley of baked calabrese, onions, and sweet red peppers.
Water to drink.
Skipped pud.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
Last edited:
Last night I had lamb/chicken curry with leftovers from a restaurant roast on Sunday! I put a tin of cherry tomatoes, half a chopped courgette and onion and garlic then served it with cauliflower rice. Lovely!
 
Clase said:
Last night I had lamb/chicken curry with leftovers from a restaurant roast on Sunday! I put a tin of cherry tomatoes, half a chopped courgette and onion and garlic then served it with cauliflower rice. Lovely!
Click to expand...
Good evening @Clase and welcome back to this thread for type 2 diabetic foodies.
It's good to see you here again.
 
Evening all

Monday:

B: Two poached eggs topped with a knob of butter, avocado and three crevettes all seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Cheese-crusted omelette stuffed with chestnut mushrooms, garden tomatoes, spinach, oregano and cream cheese plus grated Cheddar cheese for the crust.
Salad using lettuce, celery, salad onions, Kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Skipped pud.
Water to drink.

D: Seafood salad made with tiger prawns, brown shrimps, sweet cicely, vine tomatoes, celery, Romano peppers and salad onions dressed with olive oil and a squeeze of lemon juice, flat-leaf parsley and garlic, topped with toasted almonds.
Water to wash down tablets.
 
Evening all

Tuesday:

B: Two poached eggs topped with a knob of butter and avocado, seasoned with a good grinding of black pepper.
A wedge of Teifi (an organic, unpasteurised cow's milk cheese from Wales).
Water to swallow tablet.
Espresso.

L: Packed lunch using Alaskan sockeye salmon fillets poached with black peppercorns, whole salad onions and lemon juice.
Combined with vine tomatoes, avocado, celery and sweet cicely, dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted pistachios.
Water to drink.

D Seafood salad using king prawns, mussels, lettuce, home-grown tomatoes, flat leaf parsley, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pine nuts.
Water to wash down tablets.
 
Yesterday was--
1 can of pasta
1 can of chili
Maybe a total of 3 cups of food. ( my goal is 4 at the most of measured by the cup foods.)
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, avocado and three crevettes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Sweet peppers, stuffed with feta cheese, eggs, kalamata olives, chopped mint and baked until golden on top. Salad using chicory, sweet cicely, Romano peppers, radishes and salad onions, dressed with an olive oil, thyme and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.

D: Seafood salad made with crab, brown shrimps, garden tomatoes, celery, salad onions and mustard cress, dressed with olive oil, a squeeze of lemon juice, flat leaf parsley and garlic, topped with toasted sunflower hearts.
Water to wash down tablets.
 
Evening all

Still humid here in London.

Yesterday:

B: Two poached eggs topped with a knob of butter, avocado and three crevettes, seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Ceviche made first thing using lemon sole fillets cured with lemon juice, zest and Welsh onions, then combined with vine tomatoes, Padron chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and olive oil.
Salad made with watercress, garden tomatoes, radishes, Romano peppers and Welsh onions, dressed with an olive oil, mint, garlic and balsamic vinaigrette and topped with toasted almonds.
Water to drink.

D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, garden tomatoes, celery and salad onions with a dollop of home-made mayonnaise, using egg, avocado oil, white wine vinegar, flat-leaf parsley, garlic
and seasonings, scattered with toasted pistachios.
 
Yesterday's ---
200 grams bag of salt reduced potato chips
The only thing good was that they were salt reduced (and of course the taste!)
 
cdpm said:
Yesterday's ---
200 grams bag of salt reduced potato chips
The only thing good was that they were salt reduced (and of course the taste!)
Click to expand...
Greetings @cdpm. Are Canadian potato chips the same as potato crisps in the UK?
My digestive system cannot handle spuds, but at least yours were salt-reduced and haven't caused gastric issues.
 
Evening all


Yesterday:

B: Two poached eggs with a knob of butter and avocado seasoned with a good grinding of black pepper,
A wedge of Gorwydd Caerphilly (made with unpasteurised, raw cow's milk}.
Water to swallow tablet.
Double espresso.


L: Packed lunch made with leftover ceviche.
Lettuce cups, Romano peppers, celery sticks and tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds, hazelnuts and pecans.
Water to drink.
Wild blackberries picked on the hoof to round off lunch.


D: Smoked salmon and cream cheese salad made with sweet cicely, vine tomatoes, lemon verbena, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to wash down tablets.
 
Back
Top