AliB
Well-Known Member
I usually start the day with an apple or two, Terry has a pear and sometimes a banana (he's borderline but not diagnosed Diabetic as yet). Terry used to have cereal (muesli) for breakfast, but he seems ok with the fruit (although he does sneak a bikkie or two with his morning cuppa). I have never been able to cope with cereal - I love it, but it doesn't love me.
Another thing that is relatively low-carb that I sometimes have for breakfast is two or three rice cakes topped with protein of some kind - a high meat pate, ham, soft cheese, hard cheese, egg, fish (I like tinned mackerel mixed with a little mayo - Terry likes sardines with a little balsamic vinegar), any combination you like.
Eggs, any way you like, bacon, high meat sausages (I get them from M & S because I like their Premium 93% pork gluten-free bangers when we do have them - maybe once a week or a fortnight for a treat and not that much more expensive than good bangers from any other store at £2.29 for eight).
I try and fit us in some salad every day if I can, either for lunch or with dinner so that we get really good nutrition and enzymes (they are destroyed in cooked food). Bear in mind that although iceberg lettuce is very popular it actually carries the lowest nutrition of all the salad leaves.
If we've had a good lunch I will only do a light dinner - perhaps a cheese, ham or fish salad or a stir fry with onion, mushrooms, grated carrot, cabbage, pak choi if I have any, courgette, maybe some chopped bacon or chicken - whatever I have available.
I get a big bag of french beans from Lidl most weeks and that does the two of us for two meals - tonight I just had two chicken drumsticks that I had cooked the night before with a good serving of beans (I did Terry a baked potato in the microwave but even he doesn't always have potato or any other starch. We often don't bother with potato (I would only have a tiny bit anyway if I have any at all) and have just a selection of different veggies. We don't eat pasta as the GF pasta is horrible, and if we have rice it is always brown whole grain (again, I only have a little, but a bit more of whatever is with it).
Sometimes I make a curry with meat or chicken, onions, veggies, coconut, yogurt, tomatoes, etc., and serve that with a little rice. If you can fill your hubby up with veggies rather than starchy stuff he will be much better for it. Cooked ones are good and raw even better.
Meat and two/three veg including potato or other stuff with rice or pasta is just yet another habit after all. We are told that our meals need to be balanced - but what is balance after all? The Inuit eat virtually all meat, fish and fat with a little fermented food for good digestive support and hardly anything in the way of veg or fruit except for some blueberries when in season. Those on tropical islands eat mainly fruit. All their diets are perfectly balanced and give them what they need.
What throws the balance out, is replacing good wholesome natural foods with nutrient-devoid processed rubbish, stodge and starch. Where an occasional slice of stoneground wholewheat bread (not the dyed 'wholemeal' stuff) may not break the 'bank' if your hub's Blood Sugar can take it, it is the sheer quantity of the stuff that is consumed all day every day by the majority in our Western Hemisphere that is doing so much damage.
Gluten intolerance is actually on a very rapid increase as people finally twig the cause of their issues - many, particularly those with digestive problems are probably, although they don't realise it, are suffering because of it. Not all get digestive issues though - it can masquerade as all sorts of health issues and may well be a precursor to Diabetes (along with sugar and pasteurised dairy), because gluten in some form or other is in virtually everything processed! Fillers in many things, thickeners, rusk in processed meat products, Dextrose as sweetening agents, Barley Malt Extract, Hydrolysed Protein, you name it, gluten is hidden away in so much stuff - apart from the M & S ones, you'd be hard-pressed to find any sausages that don't contain it, for instance.
People have existed for millenia on good wholesome food but these days everything has to be meddled with. They can't keep their fingers out of anything. Sugar for the masses is a relatively modern provision - that too has created a lot of problems - it gives the body nothing of benefit and actually robs it to our detriment. There is a world of difference between chewing on a bit of sugar beet and eating refined sugar.
Anyway, back to the menu thing - just a little way down the main index page in the low-carb forum I am pretty sure there is a thread on 'what do you eat' or something like that and quite a few have posted on there so you might be able to pick up some more good ideas.
Another thing that is relatively low-carb that I sometimes have for breakfast is two or three rice cakes topped with protein of some kind - a high meat pate, ham, soft cheese, hard cheese, egg, fish (I like tinned mackerel mixed with a little mayo - Terry likes sardines with a little balsamic vinegar), any combination you like.
Eggs, any way you like, bacon, high meat sausages (I get them from M & S because I like their Premium 93% pork gluten-free bangers when we do have them - maybe once a week or a fortnight for a treat and not that much more expensive than good bangers from any other store at £2.29 for eight).
I try and fit us in some salad every day if I can, either for lunch or with dinner so that we get really good nutrition and enzymes (they are destroyed in cooked food). Bear in mind that although iceberg lettuce is very popular it actually carries the lowest nutrition of all the salad leaves.
If we've had a good lunch I will only do a light dinner - perhaps a cheese, ham or fish salad or a stir fry with onion, mushrooms, grated carrot, cabbage, pak choi if I have any, courgette, maybe some chopped bacon or chicken - whatever I have available.
I get a big bag of french beans from Lidl most weeks and that does the two of us for two meals - tonight I just had two chicken drumsticks that I had cooked the night before with a good serving of beans (I did Terry a baked potato in the microwave but even he doesn't always have potato or any other starch. We often don't bother with potato (I would only have a tiny bit anyway if I have any at all) and have just a selection of different veggies. We don't eat pasta as the GF pasta is horrible, and if we have rice it is always brown whole grain (again, I only have a little, but a bit more of whatever is with it).
Sometimes I make a curry with meat or chicken, onions, veggies, coconut, yogurt, tomatoes, etc., and serve that with a little rice. If you can fill your hubby up with veggies rather than starchy stuff he will be much better for it. Cooked ones are good and raw even better.
Meat and two/three veg including potato or other stuff with rice or pasta is just yet another habit after all. We are told that our meals need to be balanced - but what is balance after all? The Inuit eat virtually all meat, fish and fat with a little fermented food for good digestive support and hardly anything in the way of veg or fruit except for some blueberries when in season. Those on tropical islands eat mainly fruit. All their diets are perfectly balanced and give them what they need.
What throws the balance out, is replacing good wholesome natural foods with nutrient-devoid processed rubbish, stodge and starch. Where an occasional slice of stoneground wholewheat bread (not the dyed 'wholemeal' stuff) may not break the 'bank' if your hub's Blood Sugar can take it, it is the sheer quantity of the stuff that is consumed all day every day by the majority in our Western Hemisphere that is doing so much damage.
Gluten intolerance is actually on a very rapid increase as people finally twig the cause of their issues - many, particularly those with digestive problems are probably, although they don't realise it, are suffering because of it. Not all get digestive issues though - it can masquerade as all sorts of health issues and may well be a precursor to Diabetes (along with sugar and pasteurised dairy), because gluten in some form or other is in virtually everything processed! Fillers in many things, thickeners, rusk in processed meat products, Dextrose as sweetening agents, Barley Malt Extract, Hydrolysed Protein, you name it, gluten is hidden away in so much stuff - apart from the M & S ones, you'd be hard-pressed to find any sausages that don't contain it, for instance.
People have existed for millenia on good wholesome food but these days everything has to be meddled with. They can't keep their fingers out of anything. Sugar for the masses is a relatively modern provision - that too has created a lot of problems - it gives the body nothing of benefit and actually robs it to our detriment. There is a world of difference between chewing on a bit of sugar beet and eating refined sugar.
Anyway, back to the menu thing - just a little way down the main index page in the low-carb forum I am pretty sure there is a thread on 'what do you eat' or something like that and quite a few have posted on there so you might be able to pick up some more good ideas.
