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Type 2s: What have you eaten today?

L: leftover chicken kebab from last night, 10 mixed green and black olives with feta cheese in olive oil, small piece of cheddar cheese.
D: minced Pork patties (burgers) between 2 chaffle made with mozzarella, 1 egg, 1/4 cup oat flour, 1/4 tsp xanthan gum! 1 whole egg.
 
aylalake said:
L: leftover chicken kebab from last night, 10 mixed green and black olives with feta cheese in olive oil, small piece of cheddar cheese.
D: minced Pork patties (burgers) between 2 chaffle made with mozzarella, 1 egg, 1/4 cup oat flour, 1/4 tsp xanthan gum! 1 whole egg.
Click to expand...
Hello and welcome. It's nice to have another new face on board.
 
Evening all

Yesterday:

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

L: Salmon fillets baked with broccoli, mushrooms, double cream and lemon verbena.
Steamed runner beans smothered with butter.
Salad made with chicory, celery, green peppers, salad onions and mint, dressed with olive oil, garlic and a touch of lemon juice, topped with roasted macadamia nuts.
Water to drink.
Skipped pud.

D Seafood salad using crab, mussels, lettuce, baby plum tomatoes, sweet cicely, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pistachios.
Water to swallow tablets.
 
11am: Mug of hot water with a Knorr Chicken stock cube dissolved in it, chunk of fresh lime, and a tablespoon of ACV
L: A seeded bread roll from LowcarbFood.com filled with ham, lettuce, small piece of cheese, mayo. (Absolute game changer!)

D: casserole made with Chicken breast, cubed, diced courgette, green, red and yellow peppers, mushrooms, onion, and aubergine, 6 tsps Philadelphia plopped around the dish, 2 T double cream poured over, topped with 2 T finely grated Parmesan.
 
Last edited:
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 tablet.
Espresso.

L: Courgetti alla puttanesca made with anchovies, Kalamata olives, capers, canned tomatoes, garlic, olive oil, butter, basil and spiralised courgettes.
Steamed French beans smothered with butter.
Raspberries and Greek full-fat yoghurt.
Water to drink.

D: Seafood salad made with brown shrimps and mussels, lettuce, Romano peppers, celery, baby plum tomatoes, parsley and salad onions, with a dollop of home-made 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 tablet.
Espresso.

L: Mushroom and spinach frittata made with eggs, extra mature Cheddar, leeks, double cream and thyme.
Salad using chicory, sweet cicely, celery, mint, Kalamata olives and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette, topped with roasted macadamia nuts.
Water to drink.
Skipped pudding.

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

Here, the hot, sunny June and wet July produced a bumper crop of wild blackberries; perfect for rounding off a packed lunch on the hoof. What's more, the berries were ripe and ready for picking earlier than usual. Numbers are beginning to dwindle now though and it looks as though the season is set to end shortly.

Yesterday:

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

L: Packed lunch made with leftover mushroom and spinach frittata.
Lettuce, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made 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 chicory, 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 with chopped, flat-leaf parsley, asparagus spears smothered with butter, all seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and sage, baked with sweet red peppers and aubergines, moistened with cream and topped with grated, extra mature Cheddar cheese.
Steamed runner beans smothered with butter.
Salad using lettuce, Romano peppers, mint, 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.
Four squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, baby plum tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted pumpkin seeds.
Water to swallow tablets.
 
LivingLightly said:
Evening all

Yesterday:

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

L: Courgetti con sugo di melanzana made with aubergines, celery, carrot and onion, oregano, passata, garlic, butter and spiralised courgettes, finished with grated Parmesan cheese.
Salad using lettuce, Romano peppers, celery, salad onions and Kalamata olives, dressed with an olive oil, oregano, garlic and balsamic vinaigrette, topped with toasted almonds and pecan halves.
Water to drink.
Raspberries and Greek full-fat yoghurt.

D: Seafood salad made with brown shrimps, mussels, lettuce, celery, baby plum tomatoes and mustard cress with a dollop of home-made aioli for dipping, topped with flat-leaf parsley and toasted pistachios.
Water to swallow tablets.
Click to expand...

This is very inspiring - LivingLightly. You have great culinary skills. Possibly hard to emulate myself (cost and no dexterity). But something to work towards. Thank you.
 
RobynV said:
This is very inspiring - LivingLightly. You have great culinary skills. Possibly hard to emulate myself (cost and no dexterity). But something to work towards. Thank you.
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 vine tomato, sprinkled with chopped, flat-leaf parsley and seasoned with black pepper.
Water to swallow tablet.
Espresso.

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

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, 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 tiger prawns, seasoned with a grinding or two of black pepper.
Water to swallow tablet.
Espresso.

L: Courgetti con sugo di melanzana made with aubergines, celery, carrot and onion, passata, garlic, rosemary, butter and spiralised courgettes, finished with grated Parmesan.
Salad using lettuce, chicory, Romano peppers, celery, salad onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette, topped with toasted almonds and pecan halves.
Water to drink.
Raspberries and Greek full-fat yoghurt.

D: Seafood salad made with brown shrimps, mussels, lettuce, finely shredded red cabbage, apple peel, celery, baby plum tomatoes and mustard cress with a dollop of aioli for dipping, topped with parsley and toasted pistachios.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs with a knob of butter, slices of avocado, seasoned with black pepper and a wedge of Berkswell ewe's milk cheese.
Water to swallow tablet.
Espresso.

L: Salmon fillets baked with broccoli, mushrooms, double cream and lemon verbena.
Steamed French beans smothered with butter.
Salad made with chicory, celery, green peppers, salad onions and halkidiki olives, dressed with olive oil, garlic and a touch of lemon juice, topped with roasted macadamia nuts.
Water to drink.
Skipped pud.

D: Seafood salad using crab, brown shrimps, lettuce, baby plum tomatoes, last of the sweet cicely, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, balsamic and garlic vinaigrette, 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 tiger prawns, all seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Sweet red peppers, stuffed with feta cheese, eggs, Kalamata olives, chopped mint and baked until golden on top.
Salad using chicory, Romano peppers, radishes, celery, vine tomatoes and salad onions, dressed with an olive oil, lemon verbena and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Low carb pud using milled flax seeds, home-made granola, unsweetened almond milk and double cream.

D: Seafood salad made with brown shrimps, mussels, lettuce, finely shredded red cabbage, apple peel, celery and baby plum tomatoes with a dollop of home-made aioli for dipping, topped with parsley and toasted pumpkin seeds.
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 tablet.
Espresso.

L: Walnut and mushroom nut roast made with onions, eggs and flax 'egg', garlic, stock and rosemary.
Vegetable tray bake using broccoli, cauliflower, sweet red peppers and leeks.
Steamed French beans smothered with butter.
Water to drink.
Strawberries and Greek full-fat yoghurt.

D: Seafood salad made with king prawns and kalamari, lettuce, Romano peppers, celery, baby plum tomatoes, lemon verbena and salad onions, with a dollop of home-made aioli for dipping, topped with toasted pistachios.
Water to swallow tablets.
 
Evening all

Our planned fungus foray was cancelled due to the inclement weather but, after a late start, we managed to forage a few wild blackberries to round off our lunch.

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado, seasoned with black pepper and a wedge of Harbourne Blue goat's milk cheese.
Water to swallow tablet.
Espresso.

L: Packed lunch made with leftover walnut and mushroom nut roast, lettuce, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise.
Almonds, hazelnuts.
Wild blackberries to round off lunch.
Water to drink.

D: Smoked salmon and cream cheese salad made with lettuce, celery, baby plum tomatoes, salad onions and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesteday:

B: Two poached eggs and scallops with chopped, flat-leaf parsley, asparagus spears smothered with butter, all seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and sage, baked with sweet red peppers and aubergines, moistened with double cream and topped with grated, extra mature Cheddar cheese.
Steamed French beans smothered with butter.
Salad using lettuce, Romano peppers, Welsh onions, cherry tomatoes, mint and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and mussels, avocado, cucumber, baby plum tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

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

L: Aperitif: dry white wine
Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed French beans smothered with butter.
A medley of baked broccoli, red onions, leeks and sweet red peppers with garlic chestnut mushrooms.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Four squares, Montezuma's absolute black 100% chocolate.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, lemon verbena and a touch of lemon juice, with a dollop of aioli for dipping, topped with walnut halves.
Water to swallow tablets.
 
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