D
Deleted member 208503
Guest
3 tablespoons smooth peanut butter
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Type 2s: What have you eaten today?
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LivingLightly
Expert
Hello and welcome to the forum. We're pleased you could join us.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs topped with a knob of butter, slices of avocado and crevettes, seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.
L: Crustless quiche using broccoli, red peppers, onion, eggs, cream and parmesan cheese.
Salad made with watercress, chicory, oregano, cherry tomatoes, radishes, salad onions and black olives, topped with toasted pistachios and dressed with an olive oil, garlic and balsamic vinaigrette.
Skipped pud.
Water to drink.
D: Seafood salad made with brown shrimps, mussels, lettuce, fennel fronds, celery, Romano peppers, salad onions and mustard cress, with a dollop aioli for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
Yesterday:
B: Two poached eggs topped with a knob of butter, slices of avocado and crevettes, seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.
L: Crustless quiche using broccoli, red peppers, onion, eggs, cream and parmesan cheese.
Salad made with watercress, chicory, oregano, cherry tomatoes, radishes, salad onions and black olives, topped with toasted pistachios and dressed with an olive oil, garlic and balsamic vinaigrette.
Skipped pud.
Water to drink.
D: Seafood salad made with brown shrimps, mussels, lettuce, fennel fronds, celery, Romano peppers, salad onions and mustard cress, with a dollop aioli for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
LivingLightly
Expert
Evening all,
Yesterday:
B: Two poached eggs topped with a knob of butter and avocado seasoned with black pepper plus a hunk of Caerphilly.
Water to swallow tablets.
Espresso.
L: Salmon fillets baked en papillote with mushrooms, spinach, black olives, lemon zest, sprigs of thyme, sage leaves and butter.
Steamed asparagus spears with a generous knob of butter.
Green salad using lettuce, sweet cicely, chicory, cucumber, green peppers and thyme, dressed with an olive oil, garlic and balsamic vinaigrette and topped with toasted almonds.
Raspberries with full-fat Greek yoghurt.
Water to drink.
D: Seafood salad made with prawns, mussels, rocket, fennel, cherry tomatoes, celery and salad onions with homemade mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
Yesterday:
B: Two poached eggs topped with a knob of butter and avocado seasoned with black pepper plus a hunk of Caerphilly.
Water to swallow tablets.
Espresso.
L: Salmon fillets baked en papillote with mushrooms, spinach, black olives, lemon zest, sprigs of thyme, sage leaves and butter.
Steamed asparagus spears with a generous knob of butter.
Green salad using lettuce, sweet cicely, chicory, cucumber, green peppers and thyme, dressed with an olive oil, garlic and balsamic vinaigrette and topped with toasted almonds.
Raspberries with full-fat Greek yoghurt.
Water to drink.
D: Seafood salad made with prawns, mussels, rocket, fennel, cherry tomatoes, celery and salad onions with homemade mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
LivingLightly
Expert
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: Cheese-crusted omelette stuffed with mushrooms, cherry tomatoes, spinach, oregano and cream cheese plus grated Cheddar cheese for the crust.
Salad using rocket, chicory, celery, salad onions, mint and black olives, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Skipped pud.
Water to drink.
D: Seafood salad made with brown shrimps, mussels, lettuce, fennel, cherry tomatoes, celery and salad onions with homemade aioli for dipping, topped with toasted pistachios.
Water to swallow tablets.
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: Cheese-crusted omelette stuffed with mushrooms, cherry tomatoes, spinach, oregano and cream cheese plus grated Cheddar cheese for the crust.
Salad using rocket, chicory, celery, salad onions, mint and black olives, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Skipped pud.
Water to drink.
D: Seafood salad made with brown shrimps, mussels, lettuce, fennel, cherry tomatoes, celery and salad onions with homemade aioli for dipping, topped with toasted pistachios.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Usual weekday breakfast; two poached eggs with a knob of butter, slices of avocado and crevettes, seasoned with black pepper.
Water to swallow tablets
Espresso.
L: Roasted cauliflower tabbouleh using goat's cheese, salad onions, tomatoes, flaked almonds, flat-leaf parsley, mint, olive oil and lemon zest, topped with toasted pistachios.
Salad made with cucumber, salad burnet, rocket, salad onions, raspberries, strawberry halves and mint, dressed with olive oil, garlic, and a touch of lemon juice, topped with toasted sesame seeds.
Skipped pud.
Water to drink.
D: Seafood salad made with brown shrimps and mussels, lettuce, Romano peppers, celery, cherry tomatoes and salad onions, with a dollop of homemade aioli for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
Yesterday:
B: Usual weekday breakfast; two poached eggs with a knob of butter, slices of avocado and crevettes, seasoned with black pepper.
Water to swallow tablets
Espresso.
L: Roasted cauliflower tabbouleh using goat's cheese, salad onions, tomatoes, flaked almonds, flat-leaf parsley, mint, olive oil and lemon zest, topped with toasted pistachios.
Salad made with cucumber, salad burnet, rocket, salad onions, raspberries, strawberry halves and mint, dressed with olive oil, garlic, and a touch of lemon juice, topped with toasted sesame seeds.
Skipped pud.
Water to drink.
D: Seafood salad made with brown shrimps and mussels, lettuce, Romano peppers, celery, cherry tomatoes and salad onions, with a dollop of homemade aioli for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs with a knob of butter and avocado slices, plus a wedge of Caerphilly.
Water to swallow tablets
Double espresso for much needed oomph.
L: Packed lunch made with leftover cauliflower tabbouleh, lettuce, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise.
Almonds and hazelnuts.
Wild blackberries to round off lunch.
Water to drink.
D: Smoked salmon and cream cheese salad made with sweet cicely, mung bean sprouts, vine tomatoes and mustard cress, dressed with olive oil, parsley and a squeeze of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.
Yesterday:
B: Two poached eggs with a knob of butter and avocado slices, plus a wedge of Caerphilly.
Water to swallow tablets
Double espresso for much needed oomph.
L: Packed lunch made with leftover cauliflower tabbouleh, lettuce, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise.
Almonds and hazelnuts.
Wild blackberries to round off lunch.
Water to drink.
D: Smoked salmon and cream cheese salad made with sweet cicely, mung bean sprouts, vine tomatoes and mustard cress, dressed with olive oil, parsley and a squeeze of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
We were engaged in an insect-finding foray for most of the morning. The weather wasn't conducive to the picnic we had in mind, so some of us retired to a favourite watering hole for a pub lunch.
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: Aperitif: gin on the rocks.
Ploughman's lunch: Blue Stilton and salad. ( I swapped pickles and chutney with friends, in return for some Farmhouse Cheddar. No takers for my bread though. We were each served with what looked like half a loaf!)
Skipped pudding,
Water to drink.
Coffee and cream.
D Seafood salad made with tiger prawns and mussels, lettuce, Romano peppers, celery, cherry tomatoes and salad onions with homemade mayonnaise for dipping and topped with walnut halves.
Water to swallow tablets.
Yesterday:
We were engaged in an insect-finding foray for most of the morning. The weather wasn't conducive to the picnic we had in mind, so some of us retired to a favourite watering hole for a pub lunch.
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: Aperitif: gin on the rocks.
Ploughman's lunch: Blue Stilton and salad. ( I swapped pickles and chutney with friends, in return for some Farmhouse Cheddar. No takers for my bread though. We were each served with what looked like half a loaf!)
Skipped pudding,
Water to drink.
Coffee and cream.
D Seafood salad made with tiger prawns and mussels, lettuce, Romano peppers, celery, cherry tomatoes and salad onions with homemade mayonnaise for dipping and topped with walnut halves.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
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: Baked whole sea bass, belly stuffed with French tarragon and garlic, drizzled with olive oil.
Asparagus spears with butter and a medley of broccoli, leeks, and red peppers with garlic.
Raspberries and Greek full-fat yoghurt.
Water to drink.
Two squares Montezuma's Absolute Black 100% chocolate.
D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, thyme and a touch of lemon juice, with a dollop of aioli for dipping, topped with toasted pistachios and chopped chervil.
Water to swallow tablets.
Yesterday:
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: Baked whole sea bass, belly stuffed with French tarragon and garlic, drizzled with olive oil.
Asparagus spears with butter and a medley of broccoli, leeks, and red peppers with garlic.
Raspberries and Greek full-fat yoghurt.
Water to drink.
Two squares Montezuma's Absolute Black 100% chocolate.
D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, thyme and a touch of lemon juice, with a dollop of aioli for dipping, topped with toasted pistachios and chopped chervil.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs topped with a knob of butter, slices of avocado and crevettes all seasoned with 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 macadamia nuts roasted in butter.
Skipped pudding,
Water to drink.
D: Seafood salad made with tiger prawns and mussels, lettuce, Romano peppers, celery, cherry tomatoes and salad onions with homemade mayonnaise for dipping and topped with toasted pine nuts.
Water to swallow tablets.
Yesterday:
B: Two poached eggs topped with a knob of butter, slices of avocado and crevettes all seasoned with 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 macadamia nuts roasted in butter.
Skipped pudding,
Water to drink.
D: Seafood salad made with tiger prawns and mussels, lettuce, Romano peppers, celery, cherry tomatoes and salad onions with homemade mayonnaise for dipping and topped with toasted pine nuts.
Water to swallow tablets.
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns all seasoned with black pepper.
Water to swallow tablets.
Espresso.
L: Baked halloumi and sweet peppers
Hummus and salad using cucumber, salad burnet, rocket, raspberries, strawberry halves and mint, dressed with olive oil, garlic and a touch of lemon juice, topped with toasted sesame seeds.
Low carb pud made with milled flax seeds, homemade granola, unsweetened almond milk and cream.
Water to drink.
D: Seafood salad using crab, brown shrimps, lettuce, cherry tomatoes, celery and salad onions with homemade aioli for dipping and topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
Yesterday:
B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns all seasoned with black pepper.
Water to swallow tablets.
Espresso.
L: Baked halloumi and sweet peppers
Hummus and salad using cucumber, salad burnet, rocket, raspberries, strawberry halves and mint, dressed with olive oil, garlic and a touch of lemon juice, topped with toasted sesame seeds.
Low carb pud made with milled flax seeds, homemade granola, unsweetened almond milk and cream.
Water to drink.
D: Seafood salad using crab, brown shrimps, lettuce, cherry tomatoes, celery and salad onions with homemade aioli for dipping and topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
Mallyman
Well-Known Member
I started eating Muesli on Holiday a couple of weeks ago. It was nice and filling. So I bought a shed load of items to make my own muesli.
All types of nuts inc. Pine nuts and coconut flakes
Freeze dried fruit
Banana chips
Spelt flakes
Rolled oats and barley
Spelt/Psyllium flakes
Bran flakes
Wheat Germ
Various seeds inc. Sesame, Flax, Chia, Sunflower, Pumpkin
Chopped dates.
I use oatmilk at home and a spoonful of honey and it is absolutely awesome.
Why I never did it before I do not know. The tastes explode. One second nutty, next fruity. Lots of fiber and protein. Fat too but I fast, exercise and eat generally low carb. It keeps me full until evening meal. The amount mixed is about 60 portions.
All types of nuts inc. Pine nuts and coconut flakes
Freeze dried fruit
Banana chips
Spelt flakes
Rolled oats and barley
Spelt/Psyllium flakes
Bran flakes
Wheat Germ
Various seeds inc. Sesame, Flax, Chia, Sunflower, Pumpkin
Chopped dates.
I use oatmilk at home and a spoonful of honey and it is absolutely awesome.
Why I never did it before I do not know. The tastes explode. One second nutty, next fruity. Lots of fiber and protein. Fat too but I fast, exercise and eat generally low carb. It keeps me full until evening meal. The amount mixed is about 60 portions.
Attachments
LivingLightly
Expert
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: Salmon fillets baked with broccoli, mushrooms and cream.
Steamed asparagus spears with a generous knob of butter.
Green 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 toasted almonds.
Skipped pud.
Water to drink.
D: Seafood salad using king prawns, mussels, lettuce, cherry tomatoes, celery, Romano peppers, chervil, Kalamata olives and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pistachios.
Water to swallow tablets.
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: Salmon fillets baked with broccoli, mushrooms and cream.
Steamed asparagus spears with a generous knob of butter.
Green 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 toasted almonds.
Skipped pud.
Water to drink.
D: Seafood salad using king prawns, mussels, lettuce, cherry tomatoes, celery, Romano peppers, chervil, Kalamata olives and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pistachios.
Water to swallow tablets.
LivingLightly
Expert
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 watercress, chicory, sweet cicely, celery and salad onions, dressed with an olive oil, balsamic, garlic and mint vinaigrette, topped with cashews roasted in butter.
Low carb pudding using milled flax seeds, homemade granola, unsweetened almond milk and cream.
Water to drink.
D: Seafood salad made with brown shrimps and mussels, lettuce, cherry tomatoes, Halkidiki olives, Romano peppers, salad onions and mustard cress, with a dollop of homemade mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
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 watercress, chicory, sweet cicely, celery and salad onions, dressed with an olive oil, balsamic, garlic and mint vinaigrette, topped with cashews roasted in butter.
Low carb pudding using milled flax seeds, homemade granola, unsweetened almond milk and cream.
Water to drink.
D: Seafood salad made with brown shrimps and mussels, lettuce, cherry tomatoes, Halkidiki olives, Romano peppers, salad onions and mustard cress, with a dollop of homemade mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
D
Deleted member 208503
Guest
2 cups of beef barley soup
With the beef pieces taken out (meat intolerance)
With the beef pieces taken out (meat intolerance)
LivingLightly
Expert
Evening all
Yesterday:
B: Two poached eggs with a knob of butter and avocado seasoned with black pepper, plus a wedge of Teifi.
Water to swallow tablets
Double espresso.
L: Packed lunch made with leftover mushroom and spinach frittata.
Lettuce, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise for dipping.
Tiger prawns and brown shrimps.
Almonds and hazelnuts.
Water to drink.
Wild blackberries to round off lunch.
D: Smoked salmon and cream cheese salad made with sweet cicely, vine tomatoes, chervil, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.
Yesterday:
B: Two poached eggs with a knob of butter and avocado seasoned with black pepper, plus a wedge of Teifi.
Water to swallow tablets
Double espresso.
L: Packed lunch made with leftover mushroom and spinach frittata.
Lettuce, Romano peppers, celery sticks and cherry tomatoes with a dollop of homemade mayonnaise for dipping.
Tiger prawns and brown shrimps.
Almonds and hazelnuts.
Water to drink.
Wild blackberries to round off lunch.
D: Smoked salmon and cream cheese salad made with sweet cicely, vine tomatoes, chervil, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.
LivingLightly
Expert
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 sage, baked with red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese.
Steamed French beans with a knob of butter.
Salad using lettuce, chicory, vine tomatoes, Welsh onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Water to drink.
Strawberries and Greek full-fat yoghurt.
Two squares, Montezuma's Absolute Black 100% chocolate.
D Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, cherry tomatoes, salad onions and Halkidiki olives with homemade aioli. for dipping and topped with toasted pistachios.
Water to swallow tablets.
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 sage, baked with red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese.
Steamed French beans with a knob of butter.
Salad using lettuce, chicory, vine tomatoes, Welsh onions and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Water to drink.
Strawberries and Greek full-fat yoghurt.
Two squares, Montezuma's Absolute Black 100% chocolate.
D Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, cherry tomatoes, salad onions and Halkidiki olives with homemade aioli. for dipping and topped with toasted pistachios.
Water to swallow tablets.
LivingLightly
Expert
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 black pepper.
Water to swallow tablets.
Espresso.
L: Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears with butter and a medley of baked broccoli, onions, and red peppers with garlic.
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, thyme leaves and a touch of lemon juice, with a dollop of homemade aioli for dipping, topped with walnut halves.
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 black pepper.
Water to swallow tablets.
Espresso.
L: Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears with butter and a medley of baked broccoli, onions, and red peppers with garlic.
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, thyme leaves and a touch of lemon juice, with a dollop of homemade aioli for dipping, topped with walnut halves.
Nothing as yet , have had an infection since 2014 in my Abdomen still infected , painfun to eat and digest food , will be taking high Effervescent Pain relief , then eat a light sandwich at about 10:30 if able to stand to cook . have so many problems living on my own and being High Risk Disabled , do not want to keep calling out my assist Team , for minor Problems
