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Type 2s: What have you eaten today?

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: 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, onions 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 aioli for dipping, topped with walnut halves.
 
Evening all

Yesterday:

B: Two poached eggs with a knob of butter and avocado slices seasoned with black pepper, plus a wedge of Teifi.
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 lettuce, watercress, avocado, cherry toms, celery and sweet cicely, dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted almonds.
Skipped pud.
Water to drink.

D: Seafood salad made with king prawns, mussels, chicory, Romano peppers, Welsh onions, Kalamata 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 tiger prawns, seasoned with black pepper.
Water to swallow tablets
Espresso.

L: Crustless quiche using broccoli, red peppers, onions, eggs, cream and pecorino.
Salad made with watercress, chicory, oregano, cherry toms, 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 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 first thing using 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, 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 toms, celery and salad onions with a dollop of homemade mayonnaise for dipping, 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 and hazelnuts.
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 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, vine tomatoes, Welsh onions, mint 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.
 
Evening all

More often than not, lunch is our main meal of the day. We find we sleep better at night following a light supper. Yesterday's menu included our favourite Sunday lunch-for-two whenever there is only my husband and myself to consider; baked whole sea bass, belly stuffed with garden herbs and garlic, drizzled with olive oil, accompanied by vegetables in season.

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

L: Aperitif: dry white wine
Baked whole sea bass, belly stuffed with sprigs of French tarragon plus garlic and drizzled with olive oil.
Steamed asparagus spears with butter and a medley of baked broccoli, leeks, mushrooms and red peppers with garlic.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, thyme leaves and a touch of lemon juice, with a dollop of aioli for dipping, topped with walnut halves.
 
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: Aperitif: dry white wine
Melanzane alla parmigiana, (aka aubergine parmigiana) using aubergine slices without breading or flour, passata, mozzarella, parmesan, olive oil, oregano, and garlic.
I tossed some breadcrumbs with a little olive oil plus grated parmesan and sprinkled on top before baking. (That way, I could serve the topping to those who can handle breadcrumbs, but omit it from my own portion and finish with extra parmesan instead.) Basil, IMHO, works best torn on to the dish at the last minute.
Salad made with watercress, chicory, Romano peppers, radishes, salad onions and Kalamata 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, brown shrimps, 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.
 
Kat100 said:
Homemade Alpen ....with almond milk unsweetened

Lentil tomato and red pepper soup ... One bread roll

One small kitkat

Tonight will be
Cauliflower cheese , roast carrots and green beans ...
Click to expand...
Hodid you make your soup?
 
Sylvia Fleet said:
How did you make your soup?
Click to expand...
Hello and welcome to the forum. We're pleased you could join us.

It looks as though you've replied to a poster who hasn't been seen here for many years. You'll find lots of recent posts on this thread and in the food, nutrition and recipes neighbourhood of the forum.
 
Evening all

Yesterday:

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


L: Salmon fillets baked with broccoli, mushrooms, cream and lemon verbena.
Steamed asparagus spears topped with a generous knob of butter.
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 toms, chervil, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pine nuts.
Water to swallow tablets.
 
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, chicory, celery, salad onions, Kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Water to drink.
Strawberries and Greek full-fat yoghurt.

D: Seafood salad made with tiger prawns, brown shrimps, lettuce, sweet cicely, vine tomatoes, celery, Romano peppers, mustard cress and Welsh onions dressed with olive oil and a touch of lemon juice, parsley and garlic, plus toasted almonds.
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.
Salad using chicory, sweet cicely, celery, mint, Kalamata olives and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette, topped with roasted cashews.
Skipped pudding
Water to drink.

D: Seafood salad made with brown shrimps, mussels, lettuce, cherry toms, celery, Halkidiki olives and Welsh onions dressed with home-made mayonnaise, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs with 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 spinach and mushroom frittata.
Lettuce, Romano peppers, celery sticks and cherry toms with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
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 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 double cream and topped with grated Cheddar cheese.
Steamed runner beans with a knob of butter.
Salad using lettuce, Romano peppers, vine tomatoes, Welsh onions, mint 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 home-made aioli for dipping and topped with toasted pistachios.
Water to swallow tablets.
 
Evening all

Yesterday's meal plans included a late lunch at an outdoor party. We took corn cobs and a Greek salad to share.

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

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

D: Salad using anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, thyme leaves and a touch of lemon juice, with a dollop of 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: Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears with butter.
A medley of baked broccoli, leeks, sweet red peppers and mushrooms with garlic.
Water to drink.
Raspberries and Greek full-fat yoghurt.

D: Seafood salad made with mussels, brown shrimps, lettuce, cherry toms, celery, Romano peppers and Welsh onions dressed with olive oil and a touch of lemon juice, parsley and garlic, 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 crevettes all seasoned with black pepper.
Water to swallow tablets.
Espresso.

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

D Seafood salad made with brown shrimps and mussels, lettuce, cherry toms, celery, salad onions and mustard cress, with a dollop o home-made aioli for dipping, topped with parsley and toasted pistachios.
Water to swallow tablets.
 
Evening all

Today:

My husband listened to the forecast and decided we would have 'gazpacho' weather today. (My better half seems to enjoy preparing gazpacho as long as we don't press him to make it too often). With English tomatoes at their best now, it sounded like an excellent plan. With another scorcher in prospect here, I made ceviche to avoid unwanted heat in my kitchen in the run-up to lunch.

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

L: Appetiser: gazpacho
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 chicory, cherry toms, radishes, Romano peppers and Welsh onions, dressed with an olive oil, oregano, garlic and balsamic vinaigrette and topped with toasted almonds.
Water to drink.
Skipped pud.

D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, cherry toms, celery and salad onions dressed with home-made aioli for dipping and topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
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