Stubborn Carpenter
Hands chopping fresh vegetables on an oak board at the end of the workbench, beside eggs, oats and a bowl of salad
Diet

Tim's Week

The food that worked for me.

The day the doctor gave me a warning

I'm 62. I spent years as a paratrooper, and I've come through more than most people face in a lifetime. I thought I was hard to knock down.

Then my GP sat me down and told me my blood sugar was too high. Not diabetic yet, but close. Heading that way if nothing changed.

I didn't want a diet I'd quit in a fortnight. So I did what I do with a rough bit of timber. I worked at it, a little every day.

I changed what went on my plate. Fewer white carbs and less sugar. More veg, more beans and lentils, proper protein at every meal. Plain British food I could cook at the end of the bench.

And I started moving. Nothing fancy. A walk every day, and a few simple strength moves in the workshop with whatever was lying around.

At my next check-up, the numbers had come down.

I'm not selling a miracle. This is just what I eat and how I move. If it helps you, good. Pull up a stool.

My week of food

Monday

Breakfast
Porridge (40 g oats) with milk, berries and walnuts
Lunch
Chicken and bean soup, 1 slice wholegrain toast
Dinner
Baked salmon, new potatoes in their skins, broccoli and peas
Snack
Greek yoghurt

Tuesday

Breakfast
2 scrambled eggs on seeded toast, grilled tomatoes
Lunch
Tuna, mixed bean and red onion salad
Dinner
Turkey chilli with kidney beans, small portion of brown rice, side salad
Snack
An apple and a bit of cheddar

Wednesday

Breakfast
Greek yoghurt with berries, oats and seeds
Lunch
Leftover chilli in a wholemeal wrap
Dinner
Pork chop, tray-roasted peppers, courgette and onion, green lentils
Snack
A small handful of nuts

Thursday

Breakfast
Porridge with grated apple and cinnamon
Lunch
Egg and cress sandwich on wholegrain, carrot sticks
Dinner
Chicken and veg stir-fry, small portion of wholewheat noodles
Snack
Hummus and cucumber

Friday

Breakfast
Smoked mackerel on rye toast
Lunch
Lentil and veg soup (batch-cooked), 2 oatcakes
Dinner
Cod baked with tomatoes and butter beans, green beans
Snack
Greek yoghurt

Saturday

Breakfast
Lighter fry-up: grilled lean bacon, poached eggs, mushrooms, tomatoes, beans, 1 slice wholegrain
Lunch
Small jacket potato with cottage cheese and salad
Dinner
Cottage pie topped with cauliflower and swede mash, peas
Snack
Berries and yoghurt

Sunday

Breakfast
Mushroom and spinach omelette
Lunch
Roast chicken, roast veg, a few roast potatoes, greens and gravy
Dinner
Chicken and veg soup from the leftovers
Snack
An apple and a few almonds

Contains milk, eggs, fish, gluten (cereals), nuts and celery (in stock); dressings may contain mustard. Check labels if you have an allergy. Full recipes with nutrition details are on their way.

How I keep moving

  • MonBrisk walk20–30 min
  • TueWalk, then workshop strength: sit-to-stand from a stool, wall press-ups, carrying two light logs or buckets20 + 15 min
  • WedBrisk walk20–30 min
  • ThuA short walk after each main meal3 × 10 min
  • FriWalk, then workshop strength (as Tuesday)20 + 15 min
  • SatA longer walk, somewhere green if you can45 min
  • SunEasy walk and a stretch20 min

Start gently and build up. Stop if anything hurts.

← Back to Stubborn Carpenter