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Type 2s: What have you eaten today?
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LivingLightly
Expert
Hello and welcome aboard.
You're not alone. Many of us here find beans too high in carbohydrates for diabetics to handle.
I really enjoy my meals, it must be said, and don't feel deprived with a low-carb, healthy fat [LCHF] lifestyle. It helps to focus on the many delicious foods we can safely eat and not dwell too much on high carb ingredients like beans that we really shouldn't have.
I hope reading this thread provides you with some inspiration. For more ideas, I'd have a look at the food and nutrition neighbourhood of the forum as well.
LivingLightly
Expert
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: Cheese-crusted omelette stuffed with chestnut mushrooms, baby plum tomatoes, spinach, thyme and cream cheese plus grated Cheddar for the crust.
Salad using lettuce, celery, salad onions, kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
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, finely shredded red cabbage, apple peel, celery, cherry tomatoes and mustard cress with a dollop of home-made 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 and tiger prawns, seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Cheese-crusted omelette stuffed with chestnut mushrooms, baby plum tomatoes, spinach, thyme and cream cheese plus grated Cheddar for the crust.
Salad using lettuce, celery, salad onions, kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
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, finely shredded red cabbage, apple peel, celery, cherry tomatoes and mustard cress with a dollop of home-made aioli for dipping, topped with parsley and toasted pistachios.
Water to swallow tablets.
LivingLightly
Expert
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: Prawns in garlicky white wine sauce with sun-dried tomatoes, spinach, leeks, double cream, rosemary, butter and parmesan.
Steamed asparagus smothered with butter.
Garlic woodland mushrooms.
Water to drink.
Skipped pud.
D Seafood salad using crab, brown shrimps, lettuce, baby plum tomatoes, chicory, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, mint, balsamic and garlic vinaigrette, topped with toasted pumpkin seeds.
Water to swallow tablets.
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: Prawns in garlicky white wine sauce with sun-dried tomatoes, spinach, leeks, double cream, rosemary, butter and parmesan.
Steamed asparagus smothered with butter.
Garlic woodland mushrooms.
Water to drink.
Skipped pud.
D Seafood salad using crab, brown shrimps, lettuce, baby plum tomatoes, chicory, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, mint, balsamic and garlic vinaigrette, topped with toasted pumpkin seeds.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Salmon fillets baked with broccoli, chestnut mushrooms, double cream and lemon verbena.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Strawberries and full-fat Greek yoghurt
D Seafood salad using brown shrimps, mussels, lettuce, baby plum tomatoes, celery, Romano peppers, Kalamata olives and salad onions, dressed with an olive oil, balsamic, garlic and mint vinaigrette, topped with toasted pistachios.
Water to swallow tablets.
Yesterday:
B: Two poached eggs with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Salmon fillets baked with broccoli, chestnut mushrooms, double cream and lemon verbena.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Strawberries and full-fat Greek yoghurt
D Seafood salad using brown shrimps, mussels, lettuce, baby plum tomatoes, celery, Romano peppers, Kalamata olives and salad onions, dressed with an olive oil, balsamic, garlic and mint vinaigrette, topped with toasted pistachios.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Today:
B: Two poached eggs with a knob of butter, slices of avocado and crevettes, all seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Mushroom and spinach frittata made with eggs, Cheddar cheese, onion, double cream and thyme.
Vegetable tray bake using broccoli, cauliflower, sweet red peppers and leeks.
Steamed French beans smothered with butter.
Skipped pudding.
Water to drink.
D: Seafood salad made with brown shrimps, kalamari, lettuce, baby plum toms, celery, Halkidiki olives and salad onions, plus a dollop of home-made mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
Today:
B: Two poached eggs with a knob of butter, slices of avocado and crevettes, all seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Mushroom and spinach frittata made with eggs, Cheddar cheese, onion, double cream and thyme.
Vegetable tray bake using broccoli, cauliflower, sweet red peppers and leeks.
Steamed French beans smothered with butter.
Skipped pudding.
Water to drink.
D: Seafood salad made with brown shrimps, kalamari, lettuce, baby plum toms, celery, Halkidiki olives and salad onions, plus a dollop of home-made mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs smothered with butter and avocado slices seasoned with black pepper, plus a wedge of Duckett's Caerphilly.
Water to swallow tablet.
Double espresso.
L: Packed lunch made with leftover mushroom and spinach frittata.
Chicory, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Strawberries to round off lunch.
D: Smoked salmon and cream cheese salad using lettuce, vine tomatoes, lemon verbena, Kalamata olives and mustard cress, with home-made mayonnaise, topped with toasted pine nuts.
Water to swallow tablets.
Yesterday:
B: Two poached eggs smothered with butter and avocado slices seasoned with black pepper, plus a wedge of Duckett's Caerphilly.
Water to swallow tablet.
Double espresso.
L: Packed lunch made with leftover mushroom and spinach frittata.
Chicory, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Strawberries to round off lunch.
D: Smoked salmon and cream cheese salad using lettuce, vine tomatoes, lemon verbena, Kalamata olives and mustard cress, with home-made mayonnaise, topped with toasted pine nuts.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs and scallops 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 rosemary, baked with sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% chocolate.
D: Seafood salad made with tiger prawns and brown shrimps, avocado, cucumber, baby plum tomatoes, mint, salad onions and Halkidiki olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to swallow tablets.
Yesterday:
B: Two poached eggs and scallops 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 rosemary, baked with sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% chocolate.
D: Seafood salad made with tiger prawns and brown shrimps, avocado, cucumber, baby plum tomatoes, mint, salad onions and Halkidiki olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, garnished with 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 asparagus spears smothered with butter.
A medley of baked broccoli, red onions, leeks and sweet red peppers with 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, salad onions, lemon verbena and a touch of lemon juice, with a dollop of aioli for dipping, topped with walnut halves.
Water to swallow tablets.
Yesterday:
B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, garnished with 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 asparagus spears smothered with butter.
A medley of baked broccoli, red onions, leeks and sweet red peppers with 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, salad onions, lemon verbena and a touch of lemon juice, with a dollop of aioli for dipping, topped with walnut halves.
Water to swallow tablets.
LivingLightly
Expert
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 Carbonara made with chestnut mushrooms, eggs, double cream, Parmesan, nutmeg, butter and spiralised courgettes, topped with extra Parmesan and parsley.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.
D: Seafood salad made with brown shrimps, mussels, lettuce, finely shredded red cabbage, apple peel, celery, baby plum tomatoes, salad onions, kalamata olives and mint, with a dollop of home-made aioli for dipping, topped with toasted pistachios.
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 tablet.
Espresso.
L: Courgetti alla Carbonara made with chestnut mushrooms, eggs, double cream, Parmesan, nutmeg, butter and spiralised courgettes, topped with extra Parmesan and parsley.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.
D: Seafood salad made with brown shrimps, mussels, lettuce, finely shredded red cabbage, apple peel, celery, baby plum tomatoes, salad onions, kalamata olives and mint, with a dollop of home-made aioli for dipping, topped with toasted pistachios.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday
B: Two poached eggs with a knob of butter, slices of avocado, seasoned with black pepper and a wedge of Teifi.
Water to swallow tablet.
Espresso.
L: Salmon fillets baked en papillote with mushrooms, spinach, Kalamata olives, lemon zest, sprigs of thyme, sage leaves and butter,
Steamed asparagus and French beans smothered with butter.
Water to drink.
Low carb pud using milled flax seeds, home-made granola, unsweetened almond milk and double cream.
D Seafood salad using crab, brown shrimps, lettuce, baby plum tomatoes, chicory, Romano peppers, Halkidiki olives, mint and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pumpkin seeds.
Water to swallow tablets.
Yesterday
B: Two poached eggs with a knob of butter, slices of avocado, seasoned with black pepper and a wedge of Teifi.
Water to swallow tablet.
Espresso.
L: Salmon fillets baked en papillote with mushrooms, spinach, Kalamata olives, lemon zest, sprigs of thyme, sage leaves and butter,
Steamed asparagus and French beans smothered with butter.
Water to drink.
Low carb pud using milled flax seeds, home-made granola, unsweetened almond milk and double cream.
D Seafood salad using crab, brown shrimps, lettuce, baby plum tomatoes, chicory, Romano peppers, Halkidiki olives, mint and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pumpkin seeds.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
An old friend is celebrating her birthday this coming Sunday; mine was last Friday. In the past, we've taken it in turns to cook a celebration dinner somewhere between the two birthdays, but this year we decided on a slap-up lunch at a favourite eatery.
B: Two poached eggs with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Aperitif: gin on the rocks with a slice of lemon.
Scallops sautéed in butter with garlic and parsley, served wih lamb's lettuce, rocket, cucumber and tomato dressed with vinaigrette.
Water to drink.
Roast pheasant with steamed carrots, broccoli and French beans.
Spinach with garlic and butter plus deep fried zucchini matchsticks.
Affogato con espresso.
Espresso
Brandy on the house.
D: Seafood salad made with brown shrimps, mussels and kalamari, lettuce, baby plum tomatoes, celery, Romano peppers, mint and salad onions dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted almonds.
Water to swallow tablets.
Yesterday:
An old friend is celebrating her birthday this coming Sunday; mine was last Friday. In the past, we've taken it in turns to cook a celebration dinner somewhere between the two birthdays, but this year we decided on a slap-up lunch at a favourite eatery.
B: Two poached eggs with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Aperitif: gin on the rocks with a slice of lemon.
Scallops sautéed in butter with garlic and parsley, served wih lamb's lettuce, rocket, cucumber and tomato dressed with vinaigrette.
Water to drink.
Roast pheasant with steamed carrots, broccoli and French beans.
Spinach with garlic and butter plus deep fried zucchini matchsticks.
Affogato con espresso.
Espresso
Brandy on the house.
D: Seafood salad made with brown shrimps, mussels and kalamari, lettuce, baby plum tomatoes, celery, Romano peppers, mint and salad onions dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted almonds.
Water to swallow tablets.
LivingLightly
Expert
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.
Double Espresso.
L: Walnut and mushroom nut roast made with onions, eggs and flax 'egg', garlic, vegetable stock and rosemary.
Vegetable tray bake using broccoli, cauliflower, red and yellow sweet peppers, leeks.
Steamed French beans smothered with butter.
Water to drink.
Skipped pud.
D: Seafood salad made with king prawns 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 pistachios.
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 tablet.
Double Espresso.
L: Walnut and mushroom nut roast made with onions, eggs and flax 'egg', garlic, vegetable stock and rosemary.
Vegetable tray bake using broccoli, cauliflower, red and yellow sweet peppers, leeks.
Steamed French beans smothered with butter.
Water to drink.
Skipped pud.
D: Seafood salad made with king prawns 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 pistachios.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs topped with a knob of butter, slices of avocado, seasoned with black pepper and a wedge of Teifi.
Water to swallow tablet.
Espresso.
L: Packed lunch made with leftover walnut and mushroom nut roast.
Lettuce, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise.
Almonds, hazelnuts.
Water to drink.
Strawberries to round off lunch.
D: Smoked salmon and cream cheese salad made with chicory, celery, baby plum tomatoes, salad onions, mint and mustard cress, dressed with olive oil and a touch of lemon juice, 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, seasoned with black pepper and a wedge of Teifi.
Water to swallow tablet.
Espresso.
L: Packed lunch made with leftover walnut and mushroom nut roast.
Lettuce, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise.
Almonds, hazelnuts.
Water to drink.
Strawberries to round off lunch.
D: Smoked salmon and cream cheese salad made with chicory, celery, baby plum tomatoes, salad onions, mint and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
I m doing keto more or less.
had too many carbs the other day. felt dizzy
LivingLightly
Expert
Hello and welcome to the thread. We're pleased you could join us.
It looks as though you've replied to a poster who hasn't been seen here for several months. You'll find lots more recent posts on this thread and in the food, nutrition and recipes neighbourhood of the forum.
LivingLightly
Expert
Welcome to the forum. It's nice to have another new face on board.
LivingLightly
Expert
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 rosemary, baked with sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% chocolate.
D: Seafood salad made with tiger prawns and brown shrimps, avocado, cucumber, baby plum tomatoes, mint, salad onions and Halkidiki olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to swallow tablets.
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 rosemary, baked with sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% chocolate.
D: Seafood salad made with tiger prawns and brown shrimps, avocado, cucumber, baby plum tomatoes, mint, salad onions and Halkidiki olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Today:
B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and baby plum tomatoes, 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 asparagus spears smothered with butter.
A medley of baked broccoli, 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, salad 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.
Today:
B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and baby plum tomatoes, 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 asparagus spears smothered with butter.
A medley of baked broccoli, 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, salad 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.
