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Type 2s: What have you eaten today?

So far today...
Breakfast: small slice hm 100% rye bread, boiled egg, 4 cherry tomatoes raw, 1/2 tsp Dijon mustard and coffee with plant milk.
Snack: 2 small hm salmon patties and 1 tsp miso in hot water to drink.
 
Evening all

Yesterday:

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

L: Cheese-crusted omelette stuffed with mushrooms, cherry tomatoes, spinach, oregano and cream cheese plus grated Cheddar cheese for the crust. Salad using lettuce, watercress, celery, salad onions, black olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Strawberries and Greek full-fat yoghurt.
Water to drink.

D: Seafood salad made with tiger prawns, brown shrimps, lettuce, sweet cicely, vine tomatoes, celery, Romano peppers and salad onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, topped with toasted almonds.
Water to swallow tablets.
 
Hi folks, hi livinglightly :)
Breakfast I had bacon,tomatoes and mushrooms.
Through the day I had dairylea dunker tubes, keto chocolate. Diet Coke and 2 teas.
This evening I went to Nando’s with my granddaughter and two great grandchildren and had half a chicken, salad and coleslaw. 2 Fanta zeros and 1 Diet Coke.
 
Evening all

Yesterday:

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

L: Salmon fillets baked with broccoli, mushrooms, cream and flat leaf parsley. Steamed asparagus spears garnished with a generous knob of butter. Mixed green salad made with sweet cicely, chicory, celery, fennel, green peppers, salad onions and chervil, dressed with olive oil, garlic and a touch of lemon juice, topped with toasted pistachios.
Skipped pud.
Water to drink.

D: Seafood salad using brown shrimps, mussels, lettuce, cherry tomatoes, celery, Romano peppers, black olives, salad onions and mustard cress, with a dollop of homemade mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:
Friends, one of whom is type 2 diabetic like me, joined us for lunch.

B: Two poached eggs garnished with a knob of butter, slices of avocado and tiger prawns all seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.

L: Melanzane alla parmigiana, (aka aubergine parmigiana) using aubergine slices without breading or flour, passata, mozzarella, Parmesan, olive oil, oregano, garlic and seaonings. I tossed some breadcrumbs with a little olive oil plus grated Parmesan and sprinkled on top before baking. (That way, I could serve the topping to those who could handle breadcrumbs, but omit the topping from my own portion and finish with extra Parmesan instead.) Basil, IMHO, works best torn on to the dish at the last minute.
Mixed salad made with watercress, chicory, Romano peppers, radishes, salad onions, basil and black olives, dressed with an olive oil, basil and balsamic vinaigrette and topped with toasted pistachios.
Skipped pud.
Water to drink.

D: Seafood salad made with crevettes, lettuce, fennel, cherry tomatoes, celery and salad onions with a dollop of homemade mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Evening all

One of my go-to recipes, when family and friends with different food preferences are joining us for lunch, is walnut and mushroom nut roast. It can be prepared and cooked in advance and it's equally nice hot with gravy and a selection of veggies in season or cold with salad. Best of all, it's enjoyed by vegetarians and meat-eaters alike.

Once the ingredients are combined, I use extra eggs and flax 'egg' to bind the mixture, so the customary method using high-carb breadcrumbs and a roux made with wheat flour are not needed.

Yesterday:

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

L: Walnut and mushroom nut roast made with onions, eggs and flax 'egg', garlic, stock and rosemary ie. no breadcrumbs or roux. Vegetable traybake with broccoli, cauliflower, red peppers, courgettes and onions.
Raspberries and Greek full-fat yoghurt.
Water to drink.

D: Seafood salad using king prawns and mussels, lettuce, fennel, Romano peppers, celery, chervil, cherry tomatoes and salad onions, a dollop of homemade mayonnaise for dipping, topped with toasted pistachios.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado seasoned with black pepper and a wedge of Berkswell ewe's milk cheese.
Water to swallow tablets
Espresso.

L: Packed lunch made with leftover walnut and mushroom nut roast, lettuce, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise.
Almonds, hazelnuts and brazils.
Strawberries to round off lunch.
Water to drink.

D: Smoked salmon and cream cheese salad made with lettuce, fennel, celery, vine tomatoes, sweet cicely and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs and scallops topped with chopped, flat-leaf parsley, asparagus spears with a generous knob of butter, all seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.

L: Tuna steaks rolled in chopped celery and thyme, baked with red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese.
Salad using watercress, chicory, avocado, radishes, sweet cicely, salad onions, mint and black olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Water to drink
Skipped pudding,
Two squares, Montezuma's Absolute Black 100% cocoa chocolate bar.

D Seafood salad made with tiger prawns and mussels, lettuce, fennel, Romano peppers, celery, cherry tomatoes, salad onions with homemade mayonnaise for dipping and topped with toasted pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

We had planned a celebration picnic lunch at a favourite nature reserve, so took marinated olives and pesto sauce to share and made portable sesame tofu kebabs in lettuce wraps. Unfortunately, the weather was indifferent (not cold but blustery) so, following our scheduled wildlife safari, we decamped to my cousin's home where we dined al fresco on her sheltered patio. As a result, we probably spotted fewer birds, but ate better, it must be said. My cousin is an excellent cook!

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a tomato, garnished with flat-leaf parsley and seasoned with a grinding or two of black pepper.
Water to swallow tablets
Espresso.

L; Aperitif: gin on the rocks with half a slice of lemon.
Grilled sesame tofu kebabs in a lettuce wrap.
Prawns picante.
Caprese skewers using baby plum tomatoes, mozzarella, basil leaves and oregano with extra virgin olive oil and balsamic vinaigrette.
Marinated olives and pesto sauce.
Strawberries and cream.
Water to drink.
Espresso.
Cognac

D: Salad made with anchovy fillets, eggs, avocado, celery, Romano peppers and salad onions with a dollop of leftover pesto sauce for dipping, topped with toasted pistachios and chopped parsley.
Water to swallow tablets.
 
Evening all

Yesterday:

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

L: Baked whole sea bass, belly stuffed with French tarragon and garlic, drizzled with olive oil.
Asparagus spears with butter, garlic mushrooms and a medley of broccoli, leeks, and red peppers.
Raspberries and Greek full-fat yoghurt.
Water to drink.

D: Seafood salad made with king prawns, brown shrimps, lettuce, celery, cherry tomatoes and mustard cress, with a dollop of homemade aioli, topped with toasted almonds.
Water to swallow tablets.
 
LivingLightly said:
Evening all

Yesterday:

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

L: Baked whole sea bass, belly stuffed with French tarragon and garlic, drizzled with olive oil.
Asparagus spears with butter, garlic mushrooms and a medley of broccoli, leeks, and red peppers.
Raspberries and Greek full-fat yoghurt.
Water to drink.

D: Seafood salad made with king prawns, brown shrimps, lettuce, celery, cherry tomatoes and mustard cress, with a dollop of homemade aioli, topped with toasted almonds.
Water to swallow tablets.
Click to expand...
Can I come and eat at yours!? :) My menu looks rubbish compared to yours. Could you give me your recipe for homemade aioli please
 
MissMuffett said:
Can I come and eat at yours!? :) My menu looks rubbish compared to yours. Could you give me your recipe for homemade aioli please?
Click to expand...
Wow! Thanks for the compliment.

You'll need 3-4 cloves of garlic, 120 mls extra virgin olive oil and half a tsp sea salt flakes.
(If fresh garlic is not available, you can substitute garlic powder).

Peel and crush the garlic or grate it very finely.
Put the olive oil, grated garlic and salt in a measuring jug and blend with an immersion or stick blender until thick and smooth.
Half quantities work out well.
 
Evening all

Yesterday:

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

L: Sweet peppers, stuffed with feta cheese, eggs, olives, chopped mint and baked until golden on top. Salad using chicory, sweet cicely, Romano peppers, radishes and salad onions, dressed with an olive oil, oregano and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Low carb pud using milled flax seeds, home made granola, unsweetened almond milk and cream.
Water to drink.

D: Seafood salad made with crab, brown shrimps, lettuce, fennel, cherry tomatoes, celery, salad onions and mustard cress, dressed with olive oil, a squeeze of lemon juice, parsley and garlic, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

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

L: Salmon fillets baked with broccoli, mushrooms, cream and lemon verbena.
Steamed asparagus spears garnished with a generous knob of butter.
Green salad made with lettuce, sweet cicely, chicory, green peppers, mint and salad onions, dressed with olive oil, garlic and a touch of lemon juice, topped with macadamia nuts roasted in butter.
Skipped pud.
Water to drink.

D Seafood salad using brown shrimps, mussels, lettuce, cherry tomatoes, celery, Romano peppers, black olives and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with parsley, toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
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 tablets.
Espresso.

L: Mushroom and spinach frittata made with grated Cheddar cheese, eggs, onion, cream and oregano.
Green salad using lettuce, chicory, sweet cicely, celery, mint and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette, topped with cashews roasted in butter.
Skipped pudding
Water to drink.

D: Greek salad made with red, yellow and green peppers, feta, vine tomatoes, lettuce, cucumber and Kalamata olives, dressed with oregano vinaigrette, topped with walnut halves.
Water to swallow tablets.
 
LivingLightly said:
Wow! Thanks for the compliment.

You'll need 3-4 cloves of garlic, 120 mls extra virgin olive oil and half a tsp sea salt flakes.
(If fresh garlic is not available, you can substitute garlic powder).

Peel and crush the garlic or grate it very finely.
Put the olive oil, grated garlic and salt in a measuring jug and blend with an immersion or stick blender until thick and smooth.
Half quantities work out well.
Click to expand...
Thank you that‘s great :)
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado, seasoned with black pepper and a wedge of Caerphilly.
Water to swallow tablets.
Espresso.

L: Packed lunch made with leftover mushroom and spinach frittata, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise for dipping.
Almonds, hazelnuts and pecans.
Wild blackberries to round off lunch.
Water to drink.

D: Smoked salmon and cream cheese salad made with lettuce, fennel, celery, mustard cress and vine tomatoes, dressed with olive oil and a touch of lemon juice, topped with toasted pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs and scallops topped with chopped, flat-leaf parsley, asparagus spears with a generous knob of butter, all seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.

L: Tuna steaks rolled in finely chopped celery and oregano, baked with red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese.
Salad using watercress, chicory, avocado, radishes, salad onions, mint and black olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with macaadamia nuts roasted in butter.
Skipped pudding,
Water to drink.

D Seafood salad made with tiger prawns and mussels, lettuce, fennel, Romano peppers, celery, cherry tomatoes, salad onions with homemade mayonnaise for dipping and topped with toasted pine nuts.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a tomato, garnished with chopped flat-leaf parsley and seasoned with a grinding or two of black pepper.
Water to swallow tablets
Espresso.

L: Baked whole sea bass, belly stuffed with French tarragon and garlic, drizzled with olive oil, accompanied by asparagus spears with butter and a medley of broccoli, onions, and red peppers with garlic.
Raspberries and Greek full-fat yoghurt.

D: Salad made with anchovy fillets, eggs, avocado, fennel, Padrón chilli, thyme and a touch of lemon juice, with a dollop of aioli for dipping, topped with toasted pistachios and chopped chervil.
 
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