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Type 2s: What have you eaten today?

Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and baby plum tomatoes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with sprigs of fennel fronds and garlic, drizzled with olive oil.
Steamed asparagus spears topped with a knob of butter.
Baked calabrese broccoli, cauliflower, leeks, onions, garlic and Romano peppers.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, 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 wash down tablets.
 
cdpm said:
I guess because I should only be having soft foods and alot of times even tiny pieces can be too dry and I eat it anyway.
Click to expand...
I see. That makes sense @cdpm, but don't be too hard on yourself. You're coping with so many restrictions.
 
You can't go wrong @cdpm with eggs, cooked any way you like them, cottage cheese, yoghurt and home-made soups, until your mouth has recovered and you're on the mend.

If you can hang in there @cdpm and keep to a low ... ish carb lifestyle then, barring illness or injury, your blood glucose levels should steadily improve. That takes time, as I think you realise. It's not something that can be achieved overnight. Slow and steady wins the race.
 
Evening all

Yesterday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and baby plum tomatoes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with sprigs of fennel fronds and garlic, drizzled with olive oil.
Steamed asparagus spears topped with a knob of butter.
Baked calabrese, cauliflower, leeks, garlic and Romano peppers.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, 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 wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, avocado and three crevettes, seasoned with a good grinding of 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, Welsh onions and mustard cress, 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, shredded red cabbage, apple peel, celery, thyme and baby plum tomatoes with a dollop of aioli for dipping, topped with roasted macadamia nuts.
Water to wash down tablets.
 
I have went low carb due to my recent type 2 diagnosis.
Its been really hard giving up my old favourites!

This morning I had bacon with 2 eggs.
 
Sounds amazing!
 
Evening all

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

B: Two poached eggs topped with butter and avocado seasoned with black pepper plus a wedge of goat's milk Gouda.
Water to swallow tablet.
Espresso.

L: Ceviche using haddock fillets cured with lime juice, zest and salad onions, then combined with tomatoes, Padrón chillies, cucumber, Kalamata olives, chopped coriander and olive oil.
Salad made with watercress, lettuce, baby plum tomatoes, radishes, Romano peppers, Welsh onions and nocellara olives, topped with toasted almonds and dressed with an olive oil, oregano, garlic and balsamic vinaigrette.
Skipped pud.
Water to drink.

D: Seafood salad made with brown shrimps, king prawns, rocket, fennel fronds, celery, cherry tomatoes and mustard cress, with a dollop of home-made aioli, topped with toasted pumpkin seeds.
Water to wash down tablets
 
Evening all

Yesterday:

Another scorcher in prospect here in London, so had made ceviche to avoid unwanted heat in my kitchen at lunchtime.

My oregano will soon be in flower; great for the bees, not so good for culinary purposes. Chervil and sweet cicely are coming along nicely.

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

Leftover ceviche made with haddock fillets cured with lime juice, zest and salad onions, then combined with tomatoes, Padrón chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and olive oil.
Salad using rocket, lettuce, baby plum tomatoes, radishes, Romano peppers, Welsh onions and olives, topped with toasted pistachios and dressed with an olive oil, oregano, garlic and balsamic vinaigrette.

D: Seafood salad made with crab and mussels, lettuce, Romano peppers, celery, baby plum tomatoes, Halkidiki olives and salad onions, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
Evening all

Thursday:

By lunch-time it was too hot to cook, so I made salads, making the most of culinary herbs from the garden

B: Two poached eggs with knob of butter, avocado and three crevettes seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Leftover ceviche made with haddock then combined with tomatoes, Padrón chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and olive oil.
Salad using chicory, sweet cicely, baby plum tomatoes, radishes, Romano peppers, Welsh onions and capers, topped with toasted pistachios and dressed with an olive oil, garlic and balsamic vinaigrette.
Water to drink.
Skipped pud.

D: Seafood salad made with mussels and brown shrimps, lettuce, Romano peppers, celery, baby plum tomatoes, Kalamata olives, oregano and salad onions, with a dollop of home-made aioli for dipping, topped with roasted macadamia nuts..
Water to wash down tablets.
 
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