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Message: <blockquote data-quote="shelley262" data-source="post: 2486303" data-attributes="member: 455169">[ATTACH=full]53302[/ATTACH] [ATTACH=full]53303[/ATTACH]Lunch as photo - made another hm chicken liver pate and had a portion of it with seeded crackers,cucumber, celery, pepper and beetroot kimchi followed by a few raspberries and my new hm yoghurt which worked and is so much tastier in my view than the commercial stuff but is helping me to put back friendly bacteria - some varieties are just not in commercial yoghurt as this one needs body temp for 36 hours to survive and multiply whereas commercial ones are fermented generally for a few hours at a higher temp so only some of the bacteria survive this -the more hardy ones!Dinner venison meatballs in hm passata and 10g of lc high protein pasta and glass of red followed by one of my hm lemon and lime jelly creams - plus,couldn’t resist a spoon of my new creamy yoghurt.Plus still drinking my clove green tea I’m a convert to this now.[USER=193971]@ianpspurs[/USER] good to see you on the thread. I definitely, like you, prioritise protein these days and it works well for me, I feel, as a method.  I’m sure that a few years ago I did not eat enough protein but hadn’t understood just how much I needed each day to keep muscle integrity as I age.[USER=550046]@Outlier[/USER] welcome to the thread and hope you enjoy using it to record your food I know I find it really helpful</blockquote>

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