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Go Fish? Back-up Plan

H

HR-Guy

Well-Known Member
Messages
67
Type of diabetes
Type 2
Treatment type
Tablets (oral)
My backup plan just in case time is limited and I am starving is tinned yellow fish tuna or herring. Some weeks I must admit I will eat this three to four times over a seven day period. What is your back-up plan for a quick go to meal or snack? Just looking for some ideas to keep life a bit more interesting.

Thanks
 
Nuts
 
A quick meal? Scramble 2 x eggs in the microwave, whilst a slice of HiLo bread toasts in the toaster straight from the freezer. Takes around three minutes
 
4 egg omelette does it for me, cheese, salt and pepper on a hot plate.
 
Salami and cheese
Bag of pork crackling
Smoked salmon and cream cheese
 
Cold meat such as corned beef, sometimes ham and egg, But never Spam, I also like tinned fish such as pilchards or mackerel I often have tinned mackerel or pilchards with scrambled egg .
 
I usually have a couple of hard boiled eggs in the fridge, I can eat them alone or add some mayo/salad cream for a sandwich.
I also keep some tinned salmon in cupboard, again to make a sandwich with mayo.
Avocados and cooked chicken drumsticks are good too.
 
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I keep a bag good quality pork scratchings in the car for long journeys.
 
I love pork scratching's - just cannot always purchase them but is about the only thing I really enjoy. I snack on nuts whilst at work. When in need of something for a dessert - a cream filled eclair - I peel off the paste/chocolate and eat it - on occasions I use some sugar free chocolate melted and spoon on top then chill in fridge. I needed a 'sweet' treat that did not pack too high a punch.
 
Places, like Amazon will often be able to deliver in bulk, for example: https://www.amazon.co.uk/Pub-Origin...8467055&sr=8-2&keywords=pork+scratchings+bulk

I'm not suggesting that particular brand, just showing an example of how you might be able to keep a stock in.
 
HR-Guy said:
Thanks Hotpepper, I love olives, I think I eat too many at times.
Click to expand...
I am uncertain how carborific olives are. The jars of green olives in brine that I buy say 0g carb per 100g, but many carb counting sites give them many more carbs than that. I believe 0 per 100 could mean 0.9, but that is still pretty low. What do other olive eaters think?
 
I prefer pitted black olives, usually with a glass or two of wine. The carb content is low, and counterbalanced by the dietary fibre.

 
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