Another day of my food with associated numbers.
For breakfast, like most days, 2 eggs and a coffee. I miss my eggs when I change my menu.
![](https://diabeti.st/wp-content/uploads/2023/06/65383f1c-55f7-4d46-a053-7078cd9a5b61.jpg)
I took my blood pressure in the morning and got 114/81. Fairly good. It goes up a bit with stress.
Then for lunch, I had avocado and (cold) pasta salad. Since I’ve reintroduced pasta in my diet, I have it sometimes. But always in reasonable quantities.
![](https://diabeti.st/wp-content/uploads/2023/06/IMG_20230605_120541.jpg)
Mid-afternoon, my wife brought me her latest experiment to make healthy crisps. She used up leftover egg wraps (essentially crepes) that she baked until crisp in the oven. It works quite well.
![](https://diabeti.st/wp-content/uploads/2023/06/IMG_20230605_152739.jpg)
Then for dinner, I had diabetes friendly leek quiche. The base is made of chickpea flour and butter (180g of flour and 60g of butter makes 4 mini ones). It behaves exactly like a normal quiche base.
![](https://diabeti.st/wp-content/uploads/2023/06/IMG-20230306-WA0002.jpg)
For desert I had “chocolate” (0 sugar, 0 calorie) strawberries. One of the rare times I have fruit.
![](https://diabeti.st/wp-content/uploads/2023/06/IMG_20230605_181820.jpg)
Finally, later on, because it’s now quite hot I had homemade frappuccino.
![](https://diabeti.st/wp-content/uploads/2023/06/IMG_20230529_140922.jpg)
Overall, my glycaemia was well controlled during the day.
![](https://diabeti.st/wp-content/uploads/2023/06/day-of-food-270623-485x1024.jpg)