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Type 2s: What have you eaten today?

It's good to know there are some diabetic-friendly foods like bacon that you find irresistible @ChrisT2.

I really enjoy my meals, it must be said, and don't feel deprived with a LCHF lifestyle. It helps to focus on the many delicious foods we can safely eat and not dwell too much on those high carb 'goodies' that we really shouldn't have.

It takes time to reach that happy state, but I'm willing to bet that, a few months down the line, you'll find many more low carb foods that you enjoy just as much.
 
Evening all

Yesterday:

B: Two poached eggs with butter, avocado and three crevettes seasoned with a good grinding of 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 calabrese, cauliflower, sweet red peppers and leeks.
Steamed French beans smothered with butter.
Skipped pudding.
Water to drink.

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.
 
Evening all

I like the mild aniseed flavour and scent of sweet cicely which is easy to grow and seems to thrive in this Summer's persistent wet weather..

Yesterday:

B: Two poached eggs with a knob of butter and avocado 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.
Little Gem lettuce cups, 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 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 wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs and scallops, asparagus spears smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Tuna steaks rolled in finely chopped celery and oregano, baked with red peppers and mushrooms, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans topped with a knob of butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Seafood salad made with king prawns and brown shrimps, avocado, baby plum tomatoes, salad onions and Kalamata olives with home-made aioli for dipping and topped with roasted macadamia nuts.
 
Evening all

Sunday:

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 French tarragon and garlic, drizzled with olive oil.
Steamed samphire topped with a knob of butter.
Baked calabrese, leeks, onions, garlic and sweet red 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, 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 wash down tablets.
 
Evening all

Monday:

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: Courgetti alla carbonara made with chestnut mushrooms, eggs, double cream, Parmesan, nutmeg, butter and spiralised courgettes, topped with extra Parmesan and flat-leaf parsley.
Steamed French beans and mangetout smothered with butter.
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 home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
Evening all

My kitchen faces north so stays cool most of the Summer. That said, this morning was warm and oppressive and I changed today's menu to avoid additional heat and humidity in the run-up to lunch.

Tuesday:

B: Two poached eggs topped with a knob of butter, avocado and a good grinding of black pepper plus a wedge of Leckford washed-rind cheese.
Water to swallow tablets.
Espresso.

L: Salad using Alaskan wild salmon fillets poached first thing with black peppercorns, salad onions and lemon juice, then refrigerated.
For lunch, combined with lettuce, watercress, avocado, baby plum tomatoes, 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, lettuce, celery, Romano peppers, Welsh onions, Kalamata olives and mustard cress, with a dollop of home-made aioli for dipping, topped with toasted pumpkin seeds.
Water to wash down tablets.
 
LivingLightly said:
I see @cdpm. I thought Timbits and DQ blizzards were items you had eaten.
Click to expand...
A dq blizzard is kind of like an ice cream sundae bought at Dairy Queen. A sort of fast food place.
Timbits are tiny little donuts that look like the piece out of a donut hole. Bought at Tim Hortons restaurant.
 
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