Type 2s: What have you eaten today?

[Rachox]

Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a phd bar.
Skipped lunch.
Mid afternoon: black coffee and an Aldi protein bar.
Dinner: ribs with broccoli and carrots.

 

[LivingLightly]

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: Mushroom and spinach frittata made with eggs, grated extra mature Cheddar, leeks, cream and oregano.
Salad using chicory, sweet cicely, celery, mint, Kalamata olives and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette, topped with roasted macadamia nuts.
Skipped pudding
Water to drink.

D: Seafood salad made with brown shrimps, king prawns, lettuce, baby plum tomatoes, celery, Halkidiki olives and Welsh onions dressed with home-made mayonnaise and topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

B: Two poached eggs with a knob of butter and avocado slices 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 baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
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, lemon verbena, Halkidiki olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

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

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and oregano, baked with sweet red peppers and aubergines, moistened with cream and topped with grated, extra mature Cheddar cheese.
Steamed runner beans smothered with 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.
Four squares, Montezuma's Absolute Black 100% chocolate.

S: Coffee with dash of milk.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, baby plum tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted almonds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

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

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears smothered with butter.
A medley of baked broccoli, onions and sweet red peppers with garlic mushrooms.
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

 

[LivingLightly]

Evening all

Yippee! Looks as though our Indian Summer has returned.

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

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

D: Seafood salad made with tiger prawns, brown shrimps, lettuce, sweet cicely, vine tomatoes, celery, Romano peppers and Welsh onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, topped with toasted almonds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Our Indian Summer has returned. We enjoyed a beautiful walk yesterday on a lovely, balmy evening.

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 chestnut mushrooms, baby plum tomatoes, spinach, oregano and cream cheese plus grated extra mature Cheddar cheese for the crust.
Salad using lettuce, celery, salad onions, Kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Water to drink.
Strawberries and Greek full-fat yoghurt.

D: Seafood salad made with king prawns, brown shrimps, lettuce, sweet cicely, vine tomatoes, celery, Romano peppers and Welsh onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, topped with toasted almonds.
Water to swallow tablets.

 

[LivingLightly]

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 red peppers,
Hummus with Kalamata olives.
Salad using cucumber, salad burnet, rocket, salad onions, raspberries, strawberry halves and mint, dressed with olive oil, garlic, a touch of lemon juice and topped with toasted sesame seeds.
Water to drink.
Skipped pud.

D Seafood salad made with crab and brown shrimps, lettuce, baby plum tomatoes, celery, Welsh onions and mustard cress, with a dollop of aioli for dipping, topped with parsley and toasted pistachios.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

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

L: Mushroom and spinach frittata made with eggs, extra mature Cheddar, leeks, double cream and oregano.
Salad using chicory, sweet cicely, celery, mint, Kalamata olives and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette, topped with roasted macadamia nuts.
Skipped pudding
Water to drink.

D: Seafood salad made with brown shrimps, king prawns, lettuce, baby plum tomatoes, celery, Halkidiki olives and Welsh onions dressed with a dollop of home-made mayonnaise for dipping, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

B: Two poached eggs smothered with butter and avocado slices seasoned with black pepper, plus a wedge of Gorwydd Caerphilly.
Water to swallow tablets
Double espresso.

Mid-morning black filter coffee.

L: Packed lunch made with leftover mushroom and spinach frittata.
Lettuce, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Wild blackberries picked 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 swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

B: Two poached eggs and scallops with chopped, flat-leaf parsley, asparagus spears smothered with butter, all seasoned with 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 extra mature Cheddar cheese.
Steamed runner beans with a generous knob of butter.
Salad using lettuce, Romano peppers, celery, 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.
Four squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, baby plum tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted almonds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

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

L: Aperitif: dry white wine
Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed French beans smothered with butter.
A medley of baked broccoli, red onions, leeks and sweet red peppers with garlic mushrooms.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Four 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 swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

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

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

D: Seafood salad made with tiger prawns, kalamari, lettuce, sweet cicely, vine tomatoes, celery, Romano peppers and salad onions dressed with an olive oil, garlic and balsamic vinaigrette, topped with parsley and toasted almonds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday:

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

L: Salmon fillets baked with broccoli, chestnut mushrooms, double cream and lemon verbena.
Steamed runner beans smothered with 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.
Water to drink.
Skipped pud.

D: Seafood salad using king prawns, mussels, lettuce, baby plum tomatoes, chervil, Romano peppers, Kalamata olives and Welsh onions, with a dollop of home-made aioli for dipping, topped with toasted pine nuts.
Water to swallow tablet.

 

[LivingLightly]

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.

Yesterday:

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

L: Walnut and mushroom nut roast made with onions, eggs and flax 'egg', garlic, stock and rosemary (so the customary breadcrumbs and a roux made with wheat flour are omitted).
Vegetable tray bake using broccoli, cauliflower, sweet red peppers, courgettes and leeks.
Steamed runner beans smothered with butter.
Raspberries, blackberries, blackcurrants and Greek full-fat yoghurt.
Water to drink.

D: Seafood salad made with king prawns, kalamari and mussels, lettuce, Romano peppers, celery, baby plum tomatoes, parsley and salad onions, with a dollop of home-made aioli for dipping, topped with toasted pistachios.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Yesterday, we enjoyed a slap-up lunch with friends to celebrate my HbA1c test results. (I know, I know, normal folk go out to dinner to celebrate their birthdays, anniversaries, exam results etc.) One of us is gluten-intolerant, but staff at this particular eatery are happy to swap the potatoes (which come as standard with some entrées) for extra portions of non-starchy vegetables; sauces are served separately, also gravies on request, so diabetes and gluten-intolerance can be accommodated.

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

L: Aperitif: gin on the rocks with a slice of lemon.
Goat's cheese served with pear poached in red wine.
Lamb's lettuce, rocket, avocado and cucumber dressed with vinaigrette, topped with walnuts and toasted pinoli.
Monkfish Palermitano using sweet red peppers, sun-dried tomatoes, mushrooms, passata and garlic.
Spinach with garlic and an insane amount of butter plus deep fried zucchini matchsticks.
Steamed broccoli, carrots and French beans.
Water to drink.
Skipped pud.
Espresso.
Brandy on the house.

D: Seafood salad made with king prawns and kalamari, lettuce, baby plum tomatoes, celery, Romano peppers and salad onions dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Our Indian Summer has returned here in the south of England.

Yesterday:

B: Two poached eggs smothered with butter and avocado slices seasoned with black pepper, plus a wedge of ewe's milk Beenleigh Blue.
Water to swallow tablet.
Double espresso.

Mid-morning black filter coffee.

L: Packed lunch made with leftover walnut and mushroom roast.
Lettuce, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
King prawns and brown shrimps.
Water to drink.
Wild blackberries picked 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, mint and a touch of lemon juice, topped with toasted pine nuts.
Water to swallow tablet

 

[LivingLightly]

Evening all

Our Indian Summer has returned here in the south of England.

Yesterday:

B: Two poached eggs and scallops with chopped, flat-leaf parsley, asparagus spears smothered with butter, all seasoned with 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 cream and topped with extra mature Cheddar cheese.
Steamed runner beans smothered with 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.
Four squares, Montezuma's Absolute Black 100% chocolate.

S: Tea with dash of milk (gave me something to do with my hands, while OH tucked into refreshments, none of which were diabetic-friendly).

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, baby plum tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Another glorious, sunny day here in the south of England.

Yesterday:

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 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 French beans smothered with butter.
A medley of baked broccoli, red onions, leeks and sweet red peppers with garlic mushrooms.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Four 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 home-made aioli for dipping, topped with pecan halves.
Water to swallow tablets.

 

[LivingLightly]

Evening all

Glorious weather once again here in the south of England.

Yesterday:

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

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

D: Seafood salad made with tiger prawns, brown shrimps, lettuce, vine tomatoes, celery, sweet yellow peppers Halkidiki olives and salad onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, topped with toasted almonds.
Water to swallow tablets.