We've decided to cut down on carbs (bread, pasta, rice, cereal, cake) and pack a lot more veg into our meals. I'll still make bread and cakes, but we'll certainly eat less of them and I'll use mostly wholemeal flour - I already use less sugar in cakes, have done for a couple of years, but will cut the quantity even further. We will have rice or pasta no more than once a week, and it will be brown or wholewheat.
We're having less meat nowadays, bulked out with pulses, barley and veg, but I'm going to make sure we eat even more veg. We've been having a lot of homemade soups for lunch, but didn't fancy soup today as it's not cold and is very sunny. So husband's having tinned mackerel and salad for his lunch, I'm having half a mango, a small piece of Brie, some home pickled cucumber slices and a rye crispbread. For dinner we're having a crustless quiche - roasted butternut squash, leek, mushroom & Stilton - with homemade coleslaw and vegetable salad. When we were kids Mum used to buy potato salad and vegetable salad in tins, do you remember those? I really liked the veg one, oddly as I didn't really like veg! But I think the fact that it was covered in some sort of mayo dressing disguised the fact that it was actually veg. Well, it occurred to me this morning that I could use the frozen diced mixed veg we have....just cook and drain it, leave it to cool, then mix with some herbs and creamy low fat blue cheese dressing. So that's about 10 different veggies with the quiche and sides, all in one meal.
Tomorrow we'll have the rest of the quiche with salad for lunch, then pork chops with baked sweet potato wedges, and more coleslaw/veg salad for dinner.
We don't often eat puddings, but I've got 2 punnets of blueberries picked up for 25p each yesterday...I was going to mix them with the last couple of our home grown apples and top with crumble. However, we'll do without the crumble, I'll just stew the fruit and we'll have some with a splash of Elmlea tonight (if we've any room after dinner)...the rest we'll have with Greek yogurt for breakfasts the next few days. I don't use sugar when stewing fruit, except perhaps for rhubarb and then only a little. I've got used to sharp tastes, husband might have a teaspoonful of sugar on his though.