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Type 2s: What have you eaten today?

So pleased you've discovered an alternative food store @cdpm.
 
Evening all

I changed yesterday's plans to avoid additional heat and humidity in the run-up to lunch.

Wednesday:

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

L: Salad using Alaskan sockeye salmon fillets poached first thing with black peppercorns, whole salad onions and lemon juice, then refrigerated.
For lunch, combined with watercress, vine 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, celery, Romano peppers, Welsh onions, Kalamata olives, radishes and mustard cress, with a dollop aioli for dipping, topped with toasted pumpkin seeds.
Water to swallow tablets.
 
Hi all, hoping everyone is managing well.
Me and my hubby have bacon and eggs at lunch as we don’t eat breakfast and dinner will be steak, lamb or fish, or other meat. He usually has 2 different injections (1 x slow release 3x quick) and a handful of pills and I just have one pill (both type2) yet since starting a new way of eating (1/8/24) we have reversed our diabetes and are losing weight too (he has cut his slow release completely and lowered the quick one and stopped metformin) my hair is getting thicker and I’m awake earlier in the mornings, we have various health issues between us so hope to continue with this road to healing all the best
 
Good evening @Susie1961.

Congratulations. It sounds as though you're determined to improve your way of eating and have both made a good start. I take it, your husband has adjusted his doses with the help of his GP.

Once again, welcome.
 
Evening all

Thursday:

B: Two poached eggs topped with a knob of butter, avocado and four tiger prawns, all seasoned with a good grinding of 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 vine tomatoes, Padrón chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and extra virgin olive oil.
Salad made with watercress, lettuce, vine tomatoes, radishes, Romano peppers and Welsh onions, dressed with an olive oil, garlic and balsamic vinaigrette and topped with toasted almonds.
Skipped pud.
Water to drink.

D: Seafood salad using king prawns, mussels, rocket, sweet cicely, home-grown tomatoes, celery and salad onions dressed with home-made mayonnaise, made with egg, avocado oil, white wine vinegar, flat-leaf parsley, garlic and seasonings, scattered with toasted sunflower hearts and pecan halves.
Water to wash down tablets.
 
Evening all

Friday:

B: Two poached eggs with a knob of butter and avocado seasoned with a good grinding of black pepper.
A wedge of Gorwydd Caerphilly.
Water to swallow tablets
Double espresso.

Mid-morning black filter coffee.

L: Packed lunch made with leftover ceviche.
Little gem lettuce cups for scooping, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds, hazelnuts and pecans.
Water to drink.
Wild blackberries foraged on the hoof 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

Saturday:

B: Two poached eggs and two scallops with flat-leaf parsley, asparagus spears smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablets.
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 runner beans with a knob of butter.
Mixed green salad topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.

Mid-afternoon: coffee with dash of milk.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, vine tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping, topped with toasted almonds.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sauteed chestnut mushrooms and a tomato, garnished with 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 and 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 dash of milk.

D: Salad made with anchovy fillets, eggs, avocado, Padron chillies, Welsh onions, thyme and a touch of lemon juice, with a dollop of 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 four tiger prawns, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Whole sea bass baked en papillote, belly stuffed with sprigs of tarragon and garlic, drizzled with extra virgin olive oil.
A medley of baked calabrese, cauliflower, onions, leeks and sweet red peppers.
Garlic mushrooms.
Water to drink.
Skipped pud.

D: Seafood salad made with crab, brown shrimps, sweet cicely, apple peel, celery, vine tomatoes and mustard cress with a dollop of home-made aioli for dipping, sprinkled with chopped, flat-leaf parsley and toasted almonds.
Water to wash down tablets.
 
Tuesday:

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

L: Baked halloumi and sweet peppers
Hummus and salad using cucumber, salad burnet, rocket, Halkidiki and Kalamata olives. raspberries, strawberry halves and mint, dressed with olive oil, garlic, a squeeze of lemon juice and topped with toasted sesame seeds.
Skipped pud.
Water to drink.

D: Seafood salad using crab, brown shrimps, lettuce, vine tomatoes, celery and salad onions with home-made aioli for dipping and topped with toasted sunflower and pumpkin seeds.
Water to wash down tablets.
 
Wednesday:

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

L: Cheese-crusted omelette stuffed with chestnut mushrooms, baby plum tomatoes, spinach and cream cheese plus grated extra mature Cheddar cheese for the crust.
Salad using lettuce, watercress, celery, salad onions, Kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Skipped pud.
Water to drink.

D: Seafood salad made with tiger prawns, brown shrimps, sweet cicely, vine tomatoes, celery, Romano peppers, mustard cress and salad onions dressed with olive oil and a touch of lemon juice, parsley and garlic, topped with toasted almonds.
Water to wash down tablets.
 
Evening all

Thursday:

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: Ceviche made first thing using lemon sole fillets cured with lemon juice, zest and Welsh onions, then combined with vine tomatoes, Padron chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and extra virgin olive oil.
Salad made with watercress, home-grown tomatoes, radishes, Romano peppers and Welsh onions, dressed with an olive oil, oregano, garlic and balsamic vinaigrette and topped with toasted almonds.
Skipped pud.
Water to drink.

D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, garden tomatoes, celery and salad onions dressed with home-made mayonnaise, using egg, avocado oil, white wine vinegar, flat-leaf parsley, garlic and seasonings, scattered with toasted sunflower and pumpkin seeds.
Water to wash down tablets.
 
Evening all

Friday:

B: Two poached eggs with a knob of butter and avocado seasoned with a good grinding of black pepper.
A wedge of Gorwydd Caerphilly.
Water to swallow tablet.
Double espresso.

L: Packed lunch made with leftover Ceviche.
Little gem lettuce cups, Romano peppers, celery sticks and home-grown tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds, hazelnuts and pecans.
Water to drink.
Wild blackberries foraged on the hoof 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.
 
Lentil soup
Very bad tummy lately for eating
( Not sure if I can say this but I was asked on this thread about if there were community gardens where I live and yes but it cost quite a bit you need rent, seeds--- everything to take part)
 
cdpm said:
Lentil soup
Very bad tummy lately for eating
( Not sure if I can say this but I was asked on this thread about if there were community gardens where I live and yes but it cost quite a bit you need rent, seeds--- everything to take part)
Click to expand...
Since diagnosis some 20 years ago @cdpm, I've had to ditch lentils because their carb content pushed my blood glucose up to unacceptable levels.

Your experience may be different. I hope it settled without further gastric distress.
 
Evening all

Saturday:

B: Two poached eggs and two scallops topped with chopped, flat-leaf parsley, asparagus spears with a generous knob of 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 sage, baked with sweet 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.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, vine tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted pistachios.
Water to wash down tablets.
 
Evening all

Sunday:

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 a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine
Whole sea bass baked en papillote, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears smothered with butter.
A medley of baked calabrese, red onions, leeks and sweet red peppers.
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, lemon verbena and a touch of lemon juice, with a dollop of aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
Homemade beet and potato soup. With 4 beets, 2 potatoes, 1 onion, 1 tablespoon each of black pepper and garlic powder, 2 chicken bouillon cubes, 5 cups of water.
It was not very good!!!
 
Evening all

Bank Holiday Monday:

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

L: Cheese-crusted omelette stuffed with sliced chestnut mushrooms, garden tomatoes, baby spinach leaves, oregano and cream cheese plus grated extra mature Cheddar cheese for the crust.
Salad using watercress, celery, salad onions, Kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Raspberries and Greek full-fat yoghurt.

Mid-afternoon tea with a slice of lemon.

D: Cold buffet made with assorted cheeses and seafood.
Salad using lettuce, vine tomatoes, sweet red, orange and yellow peppers and celery boats, dressed with olive oil and a squeeze of lemon juice, curly parsley and garlic, topped with toasted almonds.
Beetroot and feta salad.
Water to wash down tablets.
 
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