Hi all, I was told yesterday I am type 2 and have been for a while probably as kidneys have some damage ,as it’s new was not sure what to eat ,I had a banana, two crumpets, a cheese sandwich a apple and chrisps, and 3dry biscuits just now as quite hungry, hope I can get ideas of food on this site
Type 2s: What have you eaten today?
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Greetings @Kriscovid. Welcome to our forum and this thread for type 2 diabetic foodies.
We're pleased you could join us.
Gezzabelle
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Todays food will be ....
Breakfast :- LC toast and coffee
Lunch :- Bacon and avocado ..... have to say that the avocados from Iceland are superb!
Dinner :- Chicken breast with cheesey mushrooms
A sugar free jelly if needed
Snacks :- a few cashew nuts
Breakfast :- LC toast and coffee
Lunch :- Bacon and avocado ..... have to say that the avocados from Iceland are superb!
Dinner :- Chicken breast with cheesey mushrooms
A sugar free jelly if needed
Snacks :- a few cashew nuts
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LivingLightly
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LOL I read your message first time round as Iceland the country @Gezzabelle. Silly me. Most avocados are imported from Peru, Mexico and other parts of Central America during our Winter. In Summer some come from Spain.
Thank you for the tip which of course refers to Iceland the supermarket!
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I've come unstuck with avocados labelled "perfectly ripe and ready to eat." At best the flavour was disappointing.
I find it's safer to buy avocados when they're still rock hard, store them at room temperature for 3-4 days (depending on their best before date) and enjoy! Then, in the unlikely event they're not eaten right away, refrigerate until needed.
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Evening all
Friday:
Glorious weather here; warm sunshine, but puffs of fair weather cumulus cloud and a gentle breeze meant it was never uncomfortably hot.
B: Two poached eggs with a knob of butter and avocado seasoned with a good grinding of black pepper.
A wedge of Teifi (unpasteurised cow's milk cheese from Wales).
Water to swallow tablet.
Double espresso.
L: Packed lunch made with leftover ceviche.
Lettuce cups, Romano peppers, celery sticks and garden toms with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Wild blackberries foraged on the hoof to round off lunch.
Mid-afternoon: black filter coffee
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.
Friday:
Glorious weather here; warm sunshine, but puffs of fair weather cumulus cloud and a gentle breeze meant it was never uncomfortably hot.
B: Two poached eggs with a knob of butter and avocado seasoned with a good grinding of black pepper.
A wedge of Teifi (unpasteurised cow's milk cheese from Wales).
Water to swallow tablet.
Double espresso.
L: Packed lunch made with leftover ceviche.
Lettuce cups, Romano peppers, celery sticks and garden toms with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Wild blackberries foraged on the hoof to round off lunch.
Mid-afternoon: black filter coffee
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.
Gezzabelle
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That made me giggle .... so sorry for the confusion
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Evening all
Saturday:
B: Two poached eggs and two scallops topped with chopped, flat-leaf parsley and 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 red bell peppers and aubergines, moistened with double cream and topped with grated Cheddar cheese.
Steamed runner beans smothered with butter.
Salad using Romano peppers, chicory, sweet cicely, vine tomatoes, salad onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.
D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, garden tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping, topped with toasted pistachios.
Water to wash down tablets.
Saturday:
B: Two poached eggs and two scallops topped with chopped, flat-leaf parsley and 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 red bell peppers and aubergines, moistened with double cream and topped with grated Cheddar cheese.
Steamed runner beans smothered with butter.
Salad using Romano peppers, chicory, sweet cicely, vine tomatoes, salad onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.
D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, garden tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping, topped with toasted pistachios.
Water to wash down tablets.
LivingLightly
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- Type of diabetes
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LivingLightly
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- Type of diabetes
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Evening all
Sunday:
B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, all 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, cauliflower, onions, garlic and sweet red peppers.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.
D: Salad made with anchovy fillets, quail's 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 pecan halves.
Sunday:
B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, all 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, cauliflower, onions, garlic and sweet red peppers.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.
D: Salad made with anchovy fillets, quail's 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 pecan halves.
Gezzabelle
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Breakfast :- LC toast & coffee
Lunch :- Poached egg on LC toast & coffee
Dinner :- Chicken breast, avocado and tomato ---
A little sugar free jelly and cream
Snacks :- a few cashews if needed
Lunch :- Poached egg on LC toast & coffee
Dinner :- Chicken breast, avocado and tomato ---
A little sugar free jelly and cream
Snacks :- a few cashews if needed
LivingLightly
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Here's hoping cottage cheese is on special offer again soon @cdpm
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Monday:
B: Two poached eggs topped with a knob of butter, avocado and four tiger prawns, seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Blue cheese stir-fry using pointed cabbage, Blue Stilton, chestnut mushrooms, onion, thyme, double cream, white wine vinegar, topped with flat-leaf parsley.
Steamed French beans and mangetout smothered with butter.
Water to drink.
D: Seafood salad made with crab, brown shrimps, lettuce, apple peel, celery, vine tomatoes and mustard cress with a dollop of home-made aioli for dipping, topped with flat-leaf parsley and toasted almonds.
Water to wash down tablets.
B: Two poached eggs topped with a knob of butter, avocado and four tiger prawns, seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Blue cheese stir-fry using pointed cabbage, Blue Stilton, chestnut mushrooms, onion, thyme, double cream, white wine vinegar, topped with flat-leaf parsley.
Steamed French beans and mangetout smothered with butter.
Water to drink.
D: Seafood salad made with crab, brown shrimps, lettuce, apple peel, celery, vine tomatoes and mustard cress with a dollop of home-made aioli for dipping, topped with flat-leaf parsley and toasted almonds.
Water to wash down tablets.
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Evening all
Cooking from scratch and avoiding UPFs works a treat for me.
Today:
B: Two poached eggs topped with a knob of butter, avocado, seasoned with a good grinding of black pepper.
A wedge of Gorwydd Caerphilly.
Water to swallow tablet.
Espresso.
L: Salmon fillets baked with calabrese, mushrooms, double cream and lemon verbena
Steamed asparagus spears garnished with a generous knob of butter.
Salad made with sweet cicely, chicory, celery, green peppers, salad onions and flat leaf parsley, dressed with olive oil, garlic and a touch of lemon juice, topped with roasted macadamia nuts.
Skipped pud.
Water to drink.
D Seafood salad using king prawns, mussels, lettuce, garden toms, Romano peppers, Kalamata olives and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pine nuts.
Water to wash down tablets.
Cooking from scratch and avoiding UPFs works a treat for me.
Today:
B: Two poached eggs topped with a knob of butter, avocado, seasoned with a good grinding of black pepper.
A wedge of Gorwydd Caerphilly.
Water to swallow tablet.
Espresso.
L: Salmon fillets baked with calabrese, mushrooms, double cream and lemon verbena
Steamed asparagus spears garnished with a generous knob of butter.
Salad made with sweet cicely, chicory, celery, green peppers, salad onions and flat leaf parsley, dressed with olive oil, garlic and a touch of lemon juice, topped with roasted macadamia nuts.
Skipped pud.
Water to drink.
D Seafood salad using king prawns, mussels, lettuce, garden toms, Romano peppers, Kalamata olives and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pine nuts.
Water to wash down tablets.
Unfortunately last I went to buy some it had increased in price by 1 dollar. So it's pretty hit and miss.
Today will be a can of pasta in sauce.
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Wednesday:
B: Two poached eggs, four tiger prawns and avocado topped with a knob of butter and seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Sweet peppers cut in half lengthwise, stuffed with feta cheese, eggs, nocellara olives, chopped mint and baked until golden on top.
Salad using chicory, Romano peppers, radishes, salad onions and mustard cress, dressed with an olive oil thyme and balsamic vinaigrette and topped with roasted macadamia nuts.
Low carb pudding made with milled flax seeds, home-made granola, unsweetened almond milk and double cream.
D: Seafood salad made with crab, king prawns, lettuce, fennel, garden tomatoes, celery and salad onions dressed with olive oil, a squeeze of lemon juice, flat-leaf parsley and garlic, scattered with toasted sunflower hearts and pumpkin seeds.
B: Two poached eggs, four tiger prawns and avocado topped with a knob of butter and seasoned with black pepper.
Water to swallow tablet.
Espresso.
L: Sweet peppers cut in half lengthwise, stuffed with feta cheese, eggs, nocellara olives, chopped mint and baked until golden on top.
Salad using chicory, Romano peppers, radishes, salad onions and mustard cress, dressed with an olive oil thyme and balsamic vinaigrette and topped with roasted macadamia nuts.
Low carb pudding made with milled flax seeds, home-made granola, unsweetened almond milk and double cream.
D: Seafood salad made with crab, king prawns, lettuce, fennel, garden tomatoes, celery and salad onions dressed with olive oil, a squeeze of lemon juice, flat-leaf parsley and garlic, scattered with toasted sunflower hearts and pumpkin seeds.
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Evening all
Thursday:
B: Two poached eggs with a knob of butter, avocado and three crevettes, with a good grinding of black pepper.
Water to swallow tablet.
Espresso.
L: Packed lunch of mushroom and spinach frittata, made with eggs, chestnut mushrooms, spinach, Cheddar cheese, onion, double cream and thyme.
Salad using chicory, celery, mint, Kalamata olives and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette, topped with roasted almonds.
Water to drink.
D: Seafood salad made with brown shrimps, king prawns, vine tomatoes, celery, Halkidiki olives and salad onions dressed with home-made mayonnaise for dipping, topped with roasted macadamia nuts.
Water to wash down tablets.
Thursday:
B: Two poached eggs with a knob of butter, avocado and three crevettes, with a good grinding of black pepper.
Water to swallow tablet.
Espresso.
L: Packed lunch of mushroom and spinach frittata, made with eggs, chestnut mushrooms, spinach, Cheddar cheese, onion, double cream and thyme.
Salad using chicory, celery, mint, Kalamata olives and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette, topped with roasted almonds.
Water to drink.
D: Seafood salad made with brown shrimps, king prawns, vine tomatoes, celery, Halkidiki olives and salad onions dressed with home-made mayonnaise for dipping, topped with roasted macadamia nuts.
Water to wash down tablets.
Last edited:
LivingLightly
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That's a big jump in cost! @cdpm. Ricotta cheese is diabetic friendly and may be more economical.
I hope the pasta settled without causing gastric distress.
LivingLightly
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Evening all
Friday:
B: Two poached eggs topped 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 mushroom and spinach frittata.
Celery sticks and baby plum tomatoes with lettuce cups for scooping and a dollop of home-made mayonnaise.
Prawns and brown shrimps.
Almonds, hazelnuts. and walnuts.
Water to drink.
D: Smoked salmon and cream cheese salad made with rocket, celery, baby plum tomatoes, salad onions, Nocellara olives and Romano peppers, dressed with olive oil, lemon verbena and a touch of lemon juice, topped with pecan halves.
Water to wash down tablets.
Friday:
B: Two poached eggs topped 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 mushroom and spinach frittata.
Celery sticks and baby plum tomatoes with lettuce cups for scooping and a dollop of home-made mayonnaise.
Prawns and brown shrimps.
Almonds, hazelnuts. and walnuts.
Water to drink.
D: Smoked salmon and cream cheese salad made with rocket, celery, baby plum tomatoes, salad onions, Nocellara olives and Romano peppers, dressed with olive oil, lemon verbena and a touch of lemon juice, topped with pecan halves.
Water to wash down tablets.
