filly
Well-Known Member
- Messages
- 3,178
- Location
- East Midlands
- Type of diabetes
- Type 2
- Treatment type
- Diet only
- Dislikes
- Spicy food which is too hot. Nasty people who have no idea on your life journey but feel the need to comment and be cruel.
Yum YumI finally enjoyed my food again after a week of covid!
LC wrap with shawarma, onion, bell pepper, raw endive and a mayonnaise based sauce with mustard, hot sauce, and Branston. (I didn't have any garlic left, hence no garlic sauce.)
View attachment 68268
Thanks for the tip @DJC3. Certainly interested in a 15% reduction on Montezuma's Absolute Black, even if it's for one weekend only.Montezuma’s have 15% off Absolute Black this weekend if anyone is interested. It’s rare there’s a discount in this range. View attachment 68271
When appetite returms @ANTJE 77, it's a sure sign you're on the road to recovery.. If you can contemplate that spicy Middle Eastern creation, I reckon your digestive system is in fairly good condition.I finally enjoyed my food again after a week of covid!
LC wrap with shawarma, onion, bell pepper, raw endive and a mayonnaise based sauce with mustard, hot sauce, and Branston. (I didn't have any garlic left, hence no garlic sauce.)
View attachment 68268
Had to Google Beenleigh blue, sounds deliciousEvening all
Today:
B: Two poached eggs topped with a knob of butter and avocado, seasoned with black pepper plus a wedge of ewe's milk Beenleigh Blue.
Water to swallow tablet.
Double espresso.
L: Packed lunch made with leftover walnut and mushroom roast.
Celery sticks and baby plum tomatoes with lettuce cups for scooping and a dollop of home-made mayonnaise for dipping.
Prawns and brown shrimps.
Almonds and brazils.
Water to drink.
Mid-afternoon: black filter coffee
D: Smoked salmon and cream cheese salad made with rocket, celery, baby plum tomatoes, salad onions, Halkidiki olives and Romano peppers, dressed with olive oil, fennel and a touch of lemon juice, topped with pecan halves.
Water to wash down tablets.
Yes, Beenleigh Blue is a star @MommaE. Now made in Totnes, Devon, it was created by illustrious cheesemaker, Robin Congdon, who also pioneered the first blue goat's cheese to be made in England, Harbourne Blue, using milk from his own herd. Both are magnificent cheeses, but Beenleigh is my favourite.Had to Google Beenleigh blue, sounds delicious
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