Post by goz on Feb 4, 2018 3:21:14 GMT
Breakfast:
On awakening I have a cup of English Breakfast tea with milk and xylitol the size of Texas.
I have three breakfasts that I alternate.
1. Dark rye toast with butter and Vegemite and a home grown lightly fried egg on top with fresh ground pepper.
2. Small amount of bacon, onion and fresh tomato with fresh herbs in a 2 egg omelette.
3. Toasted muesli with unsweetened Greek yoghurt with fresh fruit chopped or frozen berries in winter.
Lunch:
I sometimes have leftovers microwaved or combine them especially left over veges.
Main lunch is a high fibre white bread sandwich with a protein ( ham, cheese, canned or smoked salmon or left over roast lamb) 'buttered' with fresh avocado, loaded with salad ( often home grown in summer) of shredded lettuce, Lebanese cucumber, sliced fresh tomato, canned or fresh sliced beetroot and either mustard pickles or mayo.
Dinner suggestions: say in 1 week.
1. Home made spaghetti bolognaise made from fresh beef and pork mince, home grown oregano, basil and parsley with a green salad with such additions as avocado, black olives, sun dried tomatoes, fresh tomatoes, cucumber, green or red onion and bean sprouts. Dressing is made simply with virgin oliveoil and balsamic vinegar.
2. Fresh or frozen white fish filet usually either Basa or Hake baked in the oven with butter and lemon juice, boiled new potatoes and either a salad as above or one or two fresh green steamed vegetables such as home grown zucchini, silverbeet or frozen peas and fresh asparagus steamed.
3. Large jacket baked red potatoes cut in half and loaded with chilli beans, sour cream, shredded cheeses, diced fresh tomato and cucumber and red onion, lettuce chopped green and red capsicum and topped with salsa.
4. Baked leg of lamb spiked with chunks of garlicand herbs such as rosemary with baked potatoes ( in oliveoil) two kinds of baked sweet potato, baked pumpkin and parsnip and a green vegetable all with home made gravy from the dripping of the roasted meat. Home made mint sauce.
5.Satay sausages with brown rice, the satay spicy peanut sauce moistening the rice with frozen packet of mixed Asian vegetables.
6. Pizza chicken. You get boneless thigh chicken fillets and place them in a baking dish and add everything that you like on your pizza. For me this is tomato sauce, garlic, black olives, red and green capsicum fresh Italian herbs and three cheeses...shredded cheddar, mozzarella and parmesan. Cook in over for 35-40 mins.
7. Fried pork fillets with mashed potatoes,or even mashed sweet potato home made applesauce, mashed potatoes and a couple of green vegetables,. My green veges include, cauliflower, cabbage, silverbeet spinach, green beans, zucchini, broccholi, Brussel sprouts, eggplant fried though it is not green and frozen ones. Not a fan of kale though it can be smuggled in with something else.
We try to eat at least one fish meal and one vegetarian meal a week.
On awakening I have a cup of English Breakfast tea with milk and xylitol the size of Texas.
I have three breakfasts that I alternate.
1. Dark rye toast with butter and Vegemite and a home grown lightly fried egg on top with fresh ground pepper.
2. Small amount of bacon, onion and fresh tomato with fresh herbs in a 2 egg omelette.
3. Toasted muesli with unsweetened Greek yoghurt with fresh fruit chopped or frozen berries in winter.
Lunch:
I sometimes have leftovers microwaved or combine them especially left over veges.
Main lunch is a high fibre white bread sandwich with a protein ( ham, cheese, canned or smoked salmon or left over roast lamb) 'buttered' with fresh avocado, loaded with salad ( often home grown in summer) of shredded lettuce, Lebanese cucumber, sliced fresh tomato, canned or fresh sliced beetroot and either mustard pickles or mayo.
Dinner suggestions: say in 1 week.
1. Home made spaghetti bolognaise made from fresh beef and pork mince, home grown oregano, basil and parsley with a green salad with such additions as avocado, black olives, sun dried tomatoes, fresh tomatoes, cucumber, green or red onion and bean sprouts. Dressing is made simply with virgin oliveoil and balsamic vinegar.
2. Fresh or frozen white fish filet usually either Basa or Hake baked in the oven with butter and lemon juice, boiled new potatoes and either a salad as above or one or two fresh green steamed vegetables such as home grown zucchini, silverbeet or frozen peas and fresh asparagus steamed.
3. Large jacket baked red potatoes cut in half and loaded with chilli beans, sour cream, shredded cheeses, diced fresh tomato and cucumber and red onion, lettuce chopped green and red capsicum and topped with salsa.
4. Baked leg of lamb spiked with chunks of garlicand herbs such as rosemary with baked potatoes ( in oliveoil) two kinds of baked sweet potato, baked pumpkin and parsnip and a green vegetable all with home made gravy from the dripping of the roasted meat. Home made mint sauce.
5.Satay sausages with brown rice, the satay spicy peanut sauce moistening the rice with frozen packet of mixed Asian vegetables.
6. Pizza chicken. You get boneless thigh chicken fillets and place them in a baking dish and add everything that you like on your pizza. For me this is tomato sauce, garlic, black olives, red and green capsicum fresh Italian herbs and three cheeses...shredded cheddar, mozzarella and parmesan. Cook in over for 35-40 mins.
7. Fried pork fillets with mashed potatoes,or even mashed sweet potato home made applesauce, mashed potatoes and a couple of green vegetables,. My green veges include, cauliflower, cabbage, silverbeet spinach, green beans, zucchini, broccholi, Brussel sprouts, eggplant fried though it is not green and frozen ones. Not a fan of kale though it can be smuggled in with something else.
We try to eat at least one fish meal and one vegetarian meal a week.
