Type 2s: What have you eaten today?

Yesterday:

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

L: Sweet peppers stuffed with feta cheese, eggs, black olives, chopped mint and baked until golden on top. Salad using chicory, Romano peppers, radishes, salad onions and mustard cress, dressed with an olive oil, oregano and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Low carb pud made with milled flax seeds, homemade granola, unsweetened almond milk and cream.
Water to drink.

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

Lunch: Curried Mung Beans, 100% whole wheat/Gram Flour flat bread w/nigella sativa & chia seeds, 2 hard boiled eggs, pat of unsalted grass fed butter. Lots of water.

Dinner: Curried mung beans, roasted aubergines (with a little beef tallow) with loads of garlic + apple cider vinegar red onions. Lemon water.

Strong black coffee with 2 squares 100% chocolate (melted in) + whipping cream.

Snack: almonds, Gouda, blackberries

Evening all

Yesterday:

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

L: Ceviche made in advance using lemon sole fillets cured with lemon juice, zest and salad onions, then combined with tomatoes, green chillies, cucumber, black and green olives, chopped coriander and olive oil. Salad made with watercress, lettuce, cherry tomatoes, radishes, Romano peppers, salad onions and black olives, topped with toasted hazelnuts and dressed with an olive oil, oregano, garlic and balsamic vinaigrette.
Raspberries with Greek-style full fat yoghurt.
Water to drink.

D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, fennel, cherry tomatoes, celery and salad onions dressed with homemade mayonnaise, using egg, avocado oil, white wine vinegar, parsley, garlic powder and seasonings, topped with toasted sunflower and pumpkin seeds. Water to swallow tablets.

Porridge made with semi-skimmed milk, mug of tea, coke zero

Coffee and cream x 2
Coffee and unsweetened almond milk
Red tinned salmon and tomato.
Beef and butter

Evening all

Yesterday:

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

L: Packed lunch made with leftover ceviche, Cheddar cheese, lettuce, cherry tomatoes, celery, Romano peppers and salad onions, dressed with an olive oil, oregano, garlic and balsamic vinaigrette, topped with toasted almonds.
Strawberries to round off lunch.
Water to drink.

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

Evening all

My husband was celebrating his birthday yesterday, so we enjoyed a slap-up lunch with family at our favourite Italian ristorante. Two of us are diabetic, but staff at this particular eatery are happy to swap the potatoes (which come as standard with some entrées) for extra portions of non-starchy vegetables; sauces are served separately, also gravies on request.

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: Aperitif: gin on the rocks with a slice of lemon.
Goat's cheese served with a pear poached in red wine, walnuts, lamb's lettuce, rocket, avocado and cucumber dressed with vinaigrette, topped with toasted pine nuts.
Monkfish positano, spinach with garlic and butter plus deep fried zucchini matchsticks.
Water to drink.
Skipped pudding,
Espresso
Brandy on the house.

D: Seafood salad made with crevettes and kalamari, lettuce, fennel fronds, cherry tomatoes, celery, Romano peppers and salad onions dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.

Evening all

Yesterday's meal plans included lunch at neighbour's outdoor party. Rather than turn up empty handed, we took a Greek salad to share.

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

L: BBQ'd sesame tofu kebabs in a lettuce wrap, corn cobs with butter and Greek salad made with red, yellow and green peppers, feta, vine tomatoes, lettuce, cucumber, Kalamata olives and oregano dressed with vinaigrette.
Coffee and cream.

D: Cheddar cheese salad made with lettuce, Romano peppers, celery, cherry tomatoes, salad onions, mint and black olives, dressed with homemade mayonnaise, topped with pecan halves and macadamia nuts roasted in butter.
Water to swallow tablets.

Evening all

Yesterday:

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

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

D Seafood salad made with king prawns and mussels, lettuce, celery, Romano peppers and salad onions dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted pumpkin seeds.
Water to swallow tablets.

@LivingLightly
Are you UK based? If so could you share which suppliers you use for your delicious ingredients?

Nothing so far.
Not even coffee.
Not feeling well today.

MrsA2 said:

@LivingLightly
Are you UK based? If so could you share which suppliers you use for your delicious ingredients?

Click to expand...

Yes, I'm based in the UK. I try to shop locally where possible.

We have a friendly fishmonger within walking distance. Thankfully, he has no plans to retire at present.

Sadly, our local greengrocer decided to call it a day recently and he is sorely missed, but there's a Waitrose supermarket nearby that carries quality organic, free range and Fairtrade produce.

I love my aromatic garden herbs and grow quite a few; I'm spoiled for choice really in the summer months.

Evening all

Yesterday:
Another scorcher in prospect here, so made ceviche first thing to avoid unwanted heat in my kitchen at lunchtime.

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

L: Ceviche using haddock fillets cured with lime juice, zest and salad onions, then combined with tomatoes, green chillies, cucumber, black and green olives, chopped coriander and olive oil. Salad made with watercress, lettuce, cherry tomatoes, radishes, Romano peppers, salad onions and black olives, topped with toasted almonds and dressed with an olive oil, oregano, garlic and balsamic vinaigrette.
Raspberries with Greek-style full fat yoghurt. Water to drink.

D: Seafood salad made with brown shrimps, king prawns, lettuce, fennel fronds, celery, cherry tomatoes and mustard cress, with a dollop of homemade aioli, topped with toasted pumpkin seeds.
Water to swallow tablets

Evening all

Yesterday:

My kitchen faces north so stays relatively cool most of the Summer. All the same, I changed today's plans to avoid additional heat and humidity in the run-up to lunch.

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

L: Salad using salmon fillets poached first thing with black peppercorns, salad onions and lemon juice, then refrigerated. For lunch, combined with lettuce, watercress, avocado, tomatoes, celery and sweet cicely, dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted almonds and walnuts.
Skipped pud.
Water to drink.

D: Seafood salad made with king prawns, mussels, lettuce, fennel fronds, celery, Romano peppers, salad onions, black olives and mustard cress, with a dollop aioli for dipping, topped with toasted pumpkin seeds.
Water to swallow tablets.

Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado and brown shrimps, seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.

L: Crustless quiche using asparagus, broccoli, red peppers, leeks, eggs, cream and parmesan cheese. Salad made with watercress, chicory, oregano, cherry tomatoes, radishes, salad onions and black olives, topped with toasted pistachios and dressed with an olive oil, garlic and balsamic vinaigrette.
Skipped pud.
Water to drink.

D: Seafood salad made with crevettes, mussels, lettuce, fennel fronds, celery, Romano peppers, salad onions and mustard cress, with a dollop aioli for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.

Evening all

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
Espresso.

L: Packed lunch made with leftover crustless quiche, lettuce, Romano peppers, celery and tomatoes dressed with an olive oil and balsamic vinaigrette. plus almonds and walnuts
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, topped with toasted pumpkin seeds.
Water to swallow tablets.

Evening all

Yesterday:

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

L: Tuna steaks rolled in chopped celery and oregano, baked with red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese. Salad using watercress, chicory, avocado, radishes, salad onions and black olives, dressed with an olive oil and balsamic vinaigrette and topped with macaadamia nuts roasted in butter.
Skipped pudding,
Water to swallow tablets.

D Seafood salad made with tiger prawns and mussels, lettuce, fennel, Romano peppers, celery, cherry tomatoes, salad onions, dressed with aioli for dipping and topped with toasted pumpkin seeds.
Water to swallow tablets.

Evening all

Yesterday:

French tarragon is not fully hardy and its seeds are sterile, so when my plants didn't make it through the Winter, I ordered replacements. Our supplier slipped up and sent lemon verbena, a herb I'd never grown. What a happy accident! I 've already harvested a few leaves for salads and it was an instant hit with family. Worked well in today's lunch too.

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
Espresso.

L: Baked whole sea bass, belly stuffed with lemon verbena and garlic, drizzled with olive oil;, asparagus spears with butter and a medley of broccoli, leeks, and red peppers with garlic.
Low carb pudding using milled flax seeds, whole sesame seeds, homemade granola, unsweetened almond milk and cream.

D: Blue Stilton salad made with lettuce, Romano peppers, celery, salad onions, cherry tomatoes and black olives, a dollop of homemade mayonnaise with garlic and mint for dipping, topped with pecan halves and macadamia nuts roasted in butter
Water to swallow tablets.

Yesterday:

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

L: Baked halloumi and sweet peppers, a small portion of hummus and salad using cucumber, salad burnet, rocket, salad onions, raspberries, strawberry halves and mint, dressed with olive oil, garlic, a touch of lemon juice, topped with toasted sesame seeds.
Skipped pud.
Water to drink.

D Seafood salad made with crevettes and mussels, lettuce, fennel fronds, tomatoes, celery, salad onions and mustard cress, with a dollop of aioli for dipping, topped with parsley and toasted pistachios.
Water to swallow tablets.

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado seasoned with black pepper and Caerphilly.
Water to swallow tablets
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 touch of lemon juice, topped with macadamia nuts roasted in butter.
Skipped pud.
Water to drink.

D: Seafood salad using brown shrimps, mussels, 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.