Food ideas with photos

Ah.... They are plums! That was my first thought but it didn't seem right so I thought maybe mushrooms and then I had the idea that they must be the bottom off aubergines... Interesting combination.
Do you do the muffins in the oven? Not sure I could justify putting it on for something like that.
 
I did them as a batch the other day, and ate these cold from the fridge. Sometimes I microwave whatever egg thing I've made for breakfast to warm it up.

Tbh I mostly had the plums as I keep meaning to eat them, then being full or picking other carbohydrate sources with my tea! So thought maybe I should try them with breakfast where I don't tend to have many carbs.
 
I quite like fruit and meat so the salami egg muffins and the plums together is probably something I would enjoy but I accept not everyone is weird like me. 🙄 Hope you enjoyed it.
 
Very much!
 
A plate, piled high with ham salad for me again tonight. 1/3 large bag of mixed salad leaves, 2 inches of cucumber, 2 small yellow salad tomatoes from the poly tunnel, a quarter of a yellow pepper, dressed with balsamic vinegar with 2 medium thick slices of home cooked ham., Then the whole plate full was dressed with half an apple grated and some grated smoked cheddar and some mixed seeds all mixed up together with a little white wine vinegar (stops the apple going brown and I have developed a real taste for the sharpness of vinegar since I gave up sugar)..... and topped off with a big dollop of cheese coleslaw. It was delicious and probably about 20g carbs and I am stuffed!
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Cous cous
Salad - celery, tomato, carrot, cucumber. Loads of parsley. Capers and jalapenos. Lemon juice and olive oil dressing.
Baked Tofu - tomato, soy sauce, herbs, paprika and chili flakes.

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Lettuce soup (made with potato salad as it needed using up) with some homecooked ham. 34g carbs

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Broccoli bake (again potato salad used in the "cheese sauce"), bolognese sauce and a small slice of toast. Approx 36g carbs (I also had 2 squares of dark mint chocolate which added another 10g carbs to the overall meal)

Didn't have breakfast yesterday as I had a lie in.
 
Chilli.
Tortilla chips, with nacho cheese, hot salsa, cheese and chilli.

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Todays lunch, Turkey Chilli Con Carne with added veg - rice in this hasnt raised my sugar levels so fingers crossed this one is OK for me chilli.jpg
 
notmez said:
Cous cous
Salad - celery, tomato, carrot, cucumber. Loads of parsley. Capers and jalapenos. Lemon juice and olive oil dressing.
Baked Tofu - tomato, soy sauce, herbs, paprika and chili flakes.

View attachment 22598
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That looks delicious, I may have to steal this recipe 🙂
 
Jenny65 said:
That looks delicious, I may have to steal this recipe 🙂
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The tofu was firm tofu drained and pressed then pat dry.
In a plate / bowl mix all the marinade ingredients.

2-3table spoons of tomato passata. - when ever I open passata and I know I need some for another meal I put some in a jar and leave it in the fridge for the next day.

Splash of oil. About 1tsp of soy sauce. Some dried mixed herbs and paprika and chilli flakes. No salt needed but do add pepper.. I might also have added a bit of lemon or lime juice. Mix it all up and you'll be left with something that looks like brown sauce / BBQ sauce but a bit thinner. Throw the tofu in there make sure it's all coated and then leave covered while the oven warms up. (Or make in advance and leave covered in the fridge until ready)

Put the tofu on a baking tray but don't throw away the sauce from the bowl. bake for 15 mins at 200. Turn over brush with more of the sauce and bake for another 15 mins..

Couple of tricks. If you like a slightly chewy texture once you turn off the oven, leave for a bit longer with the door cracked open another 5-10 mins. Until everything else you are doing is ready. (The extra time kind of dries it out a bit more and leaving the door slightly open just so it didn't burn while waiting for my wife to get home)

If you plan in advance - drain press and cut the tofu. Freeze. Defrost in the fridge overnight and then press again. then marinade for at least an hour. This is great but seriously who has the time to plan that far in advance?

Once it's out of the oven some fresh herbs I like parsley and a squeeze of lemon/lime.

If you go back a couple of weeks you'll see a similar photo with a Indian dry rub on the tofu instead of a wet one. That was nice too but I used big chunks of tofu not as small as this.

Hope you like it.
 
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notmez said:
The tofu was firm tofu drained and pressed then pat dry.
In a plate / bowl mix all the marinade ingredients.

2-3table spoons of tomato passata. - when ever I open passata and I know I need some for another meal I put some in a jar and leave it in the fridge for the next day.

Splash of oil. About 1tsp of soy sauce. Some dried mixed herbs and paprika and chilli flakes. No salt needed but do add pepper.. I might also have added a bit of lemon or lime juice. Mix it all up and you'll be left with something that looks like brown sauce / BBQ sauce but a bit thinner. Throw the tofu in there make sure it's all coated and then leave covered while the oven warms up. (Or make in advance and leave covered in the fridge until ready)

Put the tofu on a baking tray but don't throw away the sauce from the bowl. bake for 15 mins at 200. Turn over brush with more of the sauce and bake for another 15 mins..

Couple of tricks. If you like a slightly chewy texture once you turn off the oven, leave for a bit longer with the door cracked open another 5-10 mins. Until everything else you are doing is ready. (The extra time kind of dries it out a bit more and leaving the door slightly open just so it didn't burn while waiting for my wife to get home)

If you plan in advance - drain press and cut the tofu. Freeze. Defrost in the fridge overnight and then press again. then marinade for at least an hour. This is great but seriously who has the time to plan that far in advance?

Once it's out of the oven some fresh herbs I like parsley and a squeeze of lemon/lime.

If you go back a couple of weeks you'll see a similar photo with a Indian dry rub on the tofu instead of a wet one. That was nice too but I used big chunks of tofu not as small as this.

Hope you like it.
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Thank you, really appreciate this, will let you know how I get on
 
Image

Peri peri chicken with minty crushed peas, spicy rice, sprouts and beans - 456 calories and 55 carbs, but I had only a yoghurt and berries for breakfast which was 17 carbs, so as long as I stick to under 130g carbs and 1200 cals a day my levels are continuing to fall 🙂 Hope everyone else is having a good day
 
Linda McCartney sausages. Tomato, peas, butter beans and spinach curry.
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notmez said:
What's one of those. Not something I've heard of.
Oh. Just looked it's like a low fibre diet?
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It is basically low fibre. He had appendicitis despite having his appendix out 55 years ago and the surgeon thinks there could have been a bit left behind which perforated but he also has Crohn's so the low residue diet is to allow the bowel to heal. Nothing to do with diabetes.
 
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Breakfast yesterday, a few slices of chorizo fried and 2 eggs fried in the fat released by the chorizo

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And for lunch I had a whole vintage red cheddar and roasted garlic cheese bake with a few melba toast thins
 
I need to rethink eating habits for sure, when I do 'low carb' it's all bacon and eggs! :( I'm amazed at some of the pics on this thread. I showed them all to my brother and he was very impressed with your weight loss @Jenny65 and so am I. Very inspiring.

My tomato harvest. I ate the lot for breakfast. Maybe used a tad too much olive oil. TOMS IMG_20221026_190559.jpg
 
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Spinach, rocket & coconut soup (from the freezer hence the tub, decided to save the dishwasher the extra work if I had transferred it to a bowl), homemade honey roast ham and some melba toast thins. Total approx 23g carbs (15 of those in the melba toasts)
 
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