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Type 2s: What have you eaten today?

Hello @George54 and welcome to the thread. We're pleased you could join us.

Logging my food intake here, it must be said, helps to keep me incentivised, especially when BG readings drift upwards due factors beyond my control like infection.

Have the best day you can and keep safe,
LivingLightly
 
Evening all

Yesterday:

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

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

D: Seafood salad made with tiger prawns, brown shrimps, lettuce, sweet cicely, vine tomatoes, fennel, Romano peppers, mustard cress and salad onions dressed with olive oil and a touch of lemon juice, parsley and garlic, topped with toasted almonds.
Water to swallow tablets.
 
Evening all

Yesterday:

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

L: Salmon fillets baked with broccoli, mushrooms and cream.
Steamed asparagus spears garnished with a generous knob of butter.
Green salad made with sweet cicely, chicory, celery, green peppers, salad onions and flat leaf parsley, dressed with olive oil, garlic and a touch of lemon juice, topped with roasted macadamia nuts.
Skipped pud.
Water to drink.

D: Seafood salad using king prawns, mussels, lettuce, cherry tomatoes, fennel, Romano peppers, chervil, Kalamata olives and Welsh onions, dressed with an olive oil, balsamic and garlic vinaigrette and topped with toasted pumpkin and sunflower 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: Crustless quiche using broccoli, red peppers, onions, eggs, cream and pecorino cheese.
Salad made with watercress, chicory, oregano, cherry tomatoes, Welsh onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with walnut halves.
Skipped pud.
Water to drink.

D: Seafood salad made with brown shrimps, mussels, lettuce, celery, Romano peppers, salad onions and mustard cress, with a dollop of homemade aioli for dipping, topped with toasted pistachios.
Water to swallow tablets.
 
Evening all


Yesterday:


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


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


D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, cherry tomatoes, celery and salad onions dressed with homemade mayonnaise for dipping and topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs with a knob of butter and avocado slices seasoned with black pepper, plus a wedge of Gorwydd Caerphilly.
Water to swallow tablets
Double espresso.

L: Packed lunch made with leftover Ceviche.
Lettuce, Romano peppers, celery sticks and cherry toms with a dollop of homemade mayonnaise for dipping.
Almonds, hazelnuts and pecans.
Water to drink.
Wild blackberries 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 swallow tablets.
 
Evening all

Yesterday:

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

L: Tuna steaks rolled in finely chopped celery and sage, baked with red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese.
Steamed runner beans with a knob of butter.
Salad using lettuce, chicory, vine tomatoes, Welsh onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Strawberries and Greek full-fat yoghurt.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, cherry tomatoes, salad onions and Halkidiki olives with homemade aioli for dipping and topped with toasted pistachios.
Water to swallow tablets.
 
PeterBrodbeck said:
Hey there, LivingLightly! Your meal choices are seriously impressive and mouth-watering. I totally get the struggle with those BG readings going rogue, especially when life throws us curveballs like infections. Logging your food intake sounds like a smart move to stay on track. Your seafood salads are making me hungry, and that homemade aioli? Yum! Keep rocking those delicious and healthy meals, and remember, we're all in this together. Stay safe and keep that positivity shining!
Click to expand...
Wow! Thanks for the compliment.

I'm always on the lookout for new, mouthwatering recipes and this forum provides lots of inspiration. It's important to enjoy our low-carb lifestyle, otherwise we'd never stick to it, would we?
 
Evening all

Yesterday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a tomato, garnished with flat-leaf parsley and seasoned with a grinding or two of black pepper.
Water to swallow tablets
Espresso.

L: Packed lunch made with leftover tuna.
Lettuce, Romano peppers, celery sticks and cherry toms with a dollop of homemade mayonnaise for dipping.
Prawns and brown shrimps
Almonds, hazelnuts and pecans.
Water to drink.
Wild blackberries picked on the hoof to round off lunch.

D: Greek salad made with red, yellow and green peppers, feta cheese, vine tomatoes, lettuce, cucumber, Halkidiki and Kalamata olives, dressed with oregano vinaigrette and topped with walnut halves.
Water to swallow tablets.
 
Evening all

Yesterday:

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

L: Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears with butter and a medley of baked broccoli, leeks, and red peppers with garlic.
Water to drink.
Raspberries and Greek full-fat yoghurt.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, thyme leaves and a touch of lemon juice, with a dollop of homemade aioli for dipping, topped with pecan halves.
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: 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, oregano and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.

D: Seafood salad made with brown shrimps, mussels, lettuce, cherry toms, celery and Welsh onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

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

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado plus a wedge of Gorwydd Caerphilly, seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.

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

D: Seafood salad made with king prawns, mussels, lettuce, Romano peppers, Welsh onions, Kalamata olives and mustard cress, with a dollop of 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 tiger prawns seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Mushroom and spinach frittata made with eggs, grated Cheddar cheese, onion, cream and oregano.
Green salad using watercress, chicory, sweet cicely, celery and Welsh onions, dressed with an olive oil, balsamic, garlic and mint vinaigrette, topped with roasted cashews.
Water to drink.
Skipped pud.

D: Seafood salad made with brown shrimps and mussels, lettuce, cherry tomatoes, Halkidiki olives, Romano peppers, salad onions and mustard cress, with a dollop of homemade mayonnaise for dipping, topped with pecan halves.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs with a knob of butter and avocado slices seasoned with black pepper, plus a wedge of Gorwydd Caerphilly.
Water to swallow tablets
Double espresso.

L: Packed lunch made with leftover mushroom and spinach frittata.
Lettuce, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise for dipping.
Almonds and hazelnuts.
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 swallow tablets
 
Evening all

Yesterday:

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

L: Tuna steaks rolled in finely chopped celery and sage, baked with red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese.
Steamed runner beans with a knob of butter.
Salad using lettuce, Romano peppers, chicory, vine tomatoes, Welsh onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, cherry tomatoes, salad onions and Halkidiki olives with homemade aioli for dipping and topped with toasted pistachios.
Water to swallow tablets.
 
Woke up, did my fitness and measured 106mg this morning. (5.9)
Had my Muesli for breakfast. Went to the gym and did weights.
Had the last 2 Cauliflower fritters with Tzatziki for a late lunch
This evening is Mixed Meat Chili with mixed Beans (Turkey, Lamb and Beef mince)
Going to try some cauliflower rice tonight. See how it works. I've got some Basmati rice pre cooled in the fridge just in case. I'll just rinse it in boiling water and be good.
 
Evening all

Yesterday's plans included a family picnic. I made a vegetarian pie to pass round. My husband looked at the forecast and decided we would have 'gazpacho' weather. (My better half's a dab hand at gazpacho, which he learnt to make as a young man on secondment overseas). It's a refreshing pick-me-up especially welcome in sweltering, hot weather such as we experienced here in June. Thankfully, temperatures did not reach those heights, but once the wind abated, it was hot and humid.

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 black pepper.
Water to swallow tablets
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, eggs, sliced goat's cheese and a little grated Cheddar for the filling.
Salad made with cucumber, salad burnet, salad onions, rocket, raspberries, strawberry halves and mint, dressed with olive oil, garlic, a squeeze of lemon juice and topped with toasted sesame seeds.
Gazpacho to drink.

D: Seafood salad made with king prawns, brown shrimps, lettuce, sweet cicely, Romano peppers, celery, cherry tomatoes, Welsh onions, oregano and Kalamata olives with a dollop of homemade mayonnaise, topped with pecan halves.
Water to swallow tablets.
 
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