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What have you eaten today? (Low carb forum)

DJC3 said:
Breakfast today was h/m yoghurt with blackberries picked on my morning walk.
Lunch:
0f71f1af0314b96e16f70e0859b5a503.jpg

chicken and avocado salad.
Dinner was delicious grass fed picanha steak with chimichurri ( herbs from my garden - I don’t have green fingers so I’m ridiculously pleased by this) and roast veg.
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Some culinary herbs are really easy @DJC3 and worth the trouble. No need for green fingers.

I tend to stick to perennials; sage, thyme, rosemary and bay are reliable in Winter and mint varieties are pretty resilient. Bees love oregano flowers, but you'll get fewer leaves if you allow the plants to flower. French tarragon is not completely hardy, so best grown in a container and moved under glass in Winter.
 
Rachox said:
My eating was exactly the same as yesterday, I think my meal plans must seem boring to others but I know what controls my weight and blood sugars and I’m a creature of habit so it suits me!
pic of todays dinner:

View attachment 69672
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I tend to rotate the same tried and tested, diabetic-friendly meals quite a bit @Rachox. Although my pool of recipes changes through the year as and when new ingredients come into season, there is quite a lot of repetition with just the occasional experiment every once in a while.
 
Breakfast fried some garden tomatoes in olive oil and served on low carb toast with a fried egg
Lunch hm hummus with a few olives, garden tomatoes, nuts, celery, piece of comte cheese and two low carb seeded crackers followed by the peel of a local apple.
Dinner hm chicken curry with low carb roti and a gin with soda water.
 
Evening all

Today:

B: Two poached eggs and two scallops, plus asparagus spears smothered with 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 sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed runner beans with a knob of butter and toasted pine nuts.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Seafood salad made with king prawns and mussels, avocado, garden tomatoes, salad onions and Kalamata olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to wash down tablets.
 
Breakfast two high pork content pork chipolatas with mushrooms cooked in olive oil and a fried egg
Lunch last of hm hummus with celery, olives a few garden tomatoes and nuts
Dinner roast chicken with salads - including a lovely home made coleslaw made from finely chopping some organic celery and red cabbage with a small amount of a local apple, walnuts, toasted Black sesame seeds, juice of small lemon and Olive oil.
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shelley262 said:
Breakfast two high pork content pork chipolatas with mushrooms cooked in olive oil and a fried egg
Lunch last of hm hummus with celery, olives a few garden tomatoes and nuts
Dinner roast chicken with salads - including a lovely home made coleslaw made from finely chopping some organic celery and red cabbage with a small amount of a local apple, walnuts, toasted Black sesame seeds, juice of small lemon and Olive oil.
View attachment 69680
Click to expand...
Three wholesome meals @shelley262 and that home-made slaw sounds delicious.
 
Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and garden tomatoes, 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 broccoli, 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 walnut halves.
 
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