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Type 2s: What have you eaten today?

Today:

B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper. Water to swallow tablets, followed by an espresso.

L: Packed lunch made with leftover mushroom and spinach frittata, a wedge of Caerphilly, nuts and salad dressed with an olive oil and balsamic vinaigrette.
Strawberries to round off lunch. Water to drink.

D: Smoked salmon and cream cheese salad made with lettuce, fennel fronds, celery and cherry tomatoes dressed with olive oil and a touch of lemon juice and topped with toasted pumpkin seeds. Water to swallow tablets.
 
Yesterday:

B: Two poached eggs, scallops and asparagus spears with a generous knob of butter and some chopped flat-leaved parsley, all seasoned with one or two grindings of black pepper.
Water to swallow tablets, followed by an espresso.

L: Tuna steaks rolled in chopped celery and oregano, baked with sweet peppers and aubergines, covered in cream and topped with grated Cheddar cheese. Salad made with watercress, cherry tomatoes, radishes, salad onions, avocado and black olives, dressed with an olive oil and balsamic vinaigrette.
Skipped pudding,
Water to drink.

D: Seafood salad made with tiger prawns and mussels, lettuce, fennel, Romano peppers, celery, cherry tomatoes, salad onions, dressed with olive oil and a touch of lemon juice and scattered with almonds and macadamia nuts roasted in butter.
Water to swallow tablets.
 
Yesterday:

One of my go-to recipes, when family members are joining us for lunch, is walnut and mushroom nut roast. It can be prepared and cooked in advance (I made this one the previous Thursday) and it's equally nice hot with a selection of veggies or cold with salad. Best of all, it's enjoyed by vegetarians and meat-eaters alike.

Once the ingredients are combined, I use extra eggs, flax 'egg' and stock to bind the mixture, so the customary methods using high-carb breadcrumbs and/or wheat flour are not needed.


B: Two eggs scrambled in butter with a generous dollop of double cream, sauteed chestnut mushrooms and a tomato, garnished with chopped, flat-leaf parsley and seasoned with one or two grindings of black pepper. Water to swallow tablets, followed by an espresso.

L: Walnut and mushroom nut roast made with leeks, eggs and flax egg, garlic and rosemary. Vegetable traybake with broccoli, cauliflower, red peppers and leeks, Mixed green salad of lettuce, watercress, chicory dressed with an olive oil and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Bank holiday pud made with cream cheese, double cream, lemon juice, vanilla extract and erythritol decorated with raspberries and lemon zest. Water to drink.

D: Cheeses board, fruit and nuts with salad made from lettuce, Romano peppers, celery, salad onions, cherry tomatoes, black olives, dressed with an olive oil and balsamic vinaigrette with garlic and mint.
Water to swallow tablets.
 
Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablets, followed by espresso.

L: Courgetti alla puttanesca made with anchovies, black olives, capers, canned tomatoes, garlic, olive oil, butter, parsley and spiralized courgettes. Steamed French beans garnished with a knob of butter.
Raspberries and Greek-style full fat yoghurt.
Water to drink.


D: Crab salad made with lettuce, fennel fronds, celery and cherry tomatoes dressed with olive oil and a touch of lemon juice, topped with toasted pumpkin seeds.
Water to swallow tablets.
 
Yesterday:

B: two poached eggs, scallops and slices of avocado topped with a knob of butter and seasoned with black pepper.
Water to swallow tablets, followed by espresso.

L: Salmon fillets baked with broccoli, mushrooms, cream and parsley. Steamed asparagus spears garnished with a generous knob of butter. Mixed green salad made with lettuce, sweet cicely, chicory, and green peppers, dressed with olive oil, garlic and a squeeze of lemon juice, topped with toasted pistachios.
Skipped pud. Water to drink.

D Blue Stilton with lettuce, cherry tomatoes, celery, Romano peppers, black olives and salad onions, dressed with an olive oil, balsamic, garlic and mint vinaigrette, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablets followed by espresso.

L: Cheese-crusted omelette stuffed with mushrooms, cherry tomatoes, spinach, oregano and cream cheese plus grated Cheddar cheese for the crust. Salad using lettuce, watercress, celery, salad onions and black olives, dressed with an olive oil and balsamic vinaigrette, garlic and mint, topped with pecan halves.
Low carb pudding made with milled flax seeds, home made granola, unsweetened almond milk and cream.
Water to drink.

D: Seafood salad made with crevettes, lettuce, fennel fronds, tomatoes, celery and salad onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, topped with toasted almonds.
Water to swallow tablets.
 
Yesterday:

B: Two poached eggs topped with a knob of butter, scallops and slices of avocado seasoned with black pepper. Water to swallow tablets followed by espresso.

L: Spinach and goat's cheese pie, using almond flour, sesame seeds, oat fibre, butter and an egg for the pie crust and spinach, garlic, nutmeg, sliced goat's cheese and grated Cheddar for the filling. Salad made with lettuce, watercress, celery, salad onions and black olives, dressed with an olive oil and balsamic vinaigrette, garlic and oregano, topped with toasted pistachios.
Skipped pudding. Water to drink.

D: Seafood salad made with king prawns and mussels, lettuce, fennel, Romano peppers, celery, cherry tomatoes, salad onions, dressed with an olive oil and balsamic vinaigrette and scattered with with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Hi, jumbo oats slow the release. Cook them for the same time as normal oats. Or eat them uncooked and unsoaked with yogurt. Takes longer to break them down in the digestive tract.
 
plantae said:
I’ll be trying that [courgetti alla puttanesca] for sure!
Click to expand...

It's my low carb version of spaghetti alla puttanesca; a classic Italian recipe made with pasta, usually spaghetti.

The origin of its name seems buried in a somewhat murky past, Some say the dish was invented in the brothels of Naples, so the aroma wafting from the kitchen would entice potential … er, clients. Others believe it was the recipe enjoyed most by the ladies themselves, especially popular as it could be thrown together in a hurry in amongst their busy schedules. A more prosaic explanation is that its name is purely descriptive; it's a rough and ready concoction.
 
Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablets, followed by espresso.

L: Packed lunch made with leftover spinach and goat's cheese pie, almonds, hazelnuts, lettuce, Romano peppers, celery and tomatoes dressed with an olive oil and balsamic vinaigrette.
Strawberries to round off lunch. Water to drink.

D: Smoked salmon and cream cheese salad made with lettuce, fennel fronds, celery, cress and cherry tomatoes dressed with olive oil and a touch of lemon juice and topped with toasted pumpkin seeds.
Water to swallow tablets.
 
Yesterday:

B: Two poached eggs, scallops and asparagus spears with a generous knob of butter and some chopped flat-leaf parsley, all seasoned with one or two grindings of black pepper.
Water to swallow tablets, followed by espresso.

L: Tuna steaks rolled in chopped celery, thyme and sage, baked with sweet peppers and aubergines, covered in cream and topped with grated Cheddar cheese. Salad made with watercress, cherry tomatoes, radishes, salad onions, avocado and black olives, dressed with an olive oil and balsamic vinaigrette.
Skipped pudding, Water to drink.

D Seafood salad made with tiger prawns and mussels, lettuce, fennel, Romano peppers, celery, cherry tomatoes, salad onions, dressed with olive oil plus a touch of lemon juice and topped with roasted almonds.
Water to swallow tablets.
 
Today's menu included our favourite Sunday lunch-for-two whenever there is only my husband and myself to consider; baked whole sea bass stuffed with garden herbs, garlic and lemon slices or zest, accompanied by vegetables in season.

B: two eggs scrambled in butter with a generous dollop of double cream, sauteed chestnut mushrooms and a tomato, garnished with chopped flat-leaf parsley and seasoned with one or two grindings of black pepper.
Water to swallow tablets, followed by espresso.

L: Baked whole sea bass, belly stuffed with fennel fronds, lemon slices and garlic, drizzled with olive oil and accompanied by asparagus spears topped with butter, broccoli and leeks.
Low carb pudding made with milled flax seeds, home made granola, unsweetened almond milk and cream.
Water to drink.

D: Cheddar cheese salad made with lettuce, Romano peppers, celery, salad onions, cherry tomatoes, black olives, dressed with an olive oil and balsamic vinaigrette with garlic and mint, scattered with pecans and macadamia nuts roasted in butter
Water to swallow tablets.
 
Yesterday:

B: Two poached eggs, slices of avocado and tiger prawns garnished with a knob of butter and seasoned with one or two grindings of black pepper.
Water to swallow tablets, followed by espresso.

L: Melanzane alla parmigiana, (aka aubergine parmigiana) using aubergine slices without breading or flour, passata, mozzarella, parmesan, olive oil, oregano, garlic and seaonings. I tossed some breadcrumbs with a little olive oil plus grated parmesan and sprinkled on top before baking. (That way, I can serve the topping to those who can handle breadcrumbs, but omit the topping from my own portion and finish with extra parmesan instead.) Basil, IMHO, works best torn on to the dish at the last minute. Mixed salad made with watercress, chicory, Romano peppers, radishes, salad onions and black olives, dressed with an olive oil, basil and balsamic vinaigrette and topped with toasted pistachios.
Skipped pud. Water to drink.

D: Seafood salad made with crevettes, lettuce, fennel fronds, cherry tomatoes, celery and salad onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, scattered with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Yesterday:

B: Two poached eggs, scallops and slices of avocado topped with a knob of butter and seasoned with black pepper.
Water to swallow tablets, followed by espresso.

L: Salmon fillets baked en papillote with mushrooms, spinach, black olives, lemon zest, sprigs of thyme, sage leaves and butter, accompanied by steamed asparagus spears garnished with a generous knob of butter. Mixed green salad made with lettuce, sweet cicely, chicory, and green peppers, dressed with an olive oil, garlic, thyme and balsamic vinaigrette and topped with toasted almonds.
Raspberries with Greek-style full fat yoghurt.
Water to drink.

D: Seafood salad made with prawns, mussels, lettuce, fennel fronds, cherry tomatoes, celery and salad onions dressed with olive oil and a touch of lemon juice, parsley and garlic, scattered with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
started with oatmeal with raspberries and blueberriesfo4 breakfast
Indian curry with 50gr brown rice for lunch

, 2 boiled eggs with onion couple small tomatoes and beetroot for tea and might have a digestive biscuit with a cup of tea later
 
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