Soup varies around the following:
2Ltr pan, filled to about 2/3 with veg, mostly onion but including some chopped leak, carrot, garlic, garden peas, etc, you get the idea.
Very little olive oil, like 10-15ml on a low heat to gently fry the onions and other veg till it starts to soften. Important not to use much oil cos if you do, it will seperate and float to the top when the soup is cool and in its seperate containers. Its Ok, but doesn't look good, so minimum oil.
So once the veg is slightly softened I add about 1.5Ltr of water, leave about an inch from the top edge of your pan, as you will bring it to a light simmer.
After this, I add 2 or 3 Kalo, very low salt, veg stock cubes.
I sometimes add a tuna steak, or hadock fillet, chopped, and usually add fresh chilli, finely chopped.
Bring to a simmer, you judge when its had enough, but usually no longer than 10-15 mins, just keep an eye on it and make sure the meat, if you add any, is cooked through, etc.
When its still warm, but not hot, I decant the soup into lock-n-lock 800ml containers as they fit in my bag for work. They're not full, I just dish it out equally and I guess I'm having about 500ml of soup for lunch. By the time they're cooled a slight vacuum has formed inside.
I stand them in the fridge and grab one on my way out the door to work in the AM.
I think thats the soup.
Stir fry:
About one onion per person (depending on the size of the onion), chopped, one carrot, half a pepper per person, a few stalks of celery, all finely sliced or chopped, oh, and some chilli, if thats your thing. Maybe some garden peas too.
Again, only about 15ml of olive oil, gently fry the veggies
I usually add a fillet of haddock, or a few rashers of bacon, chopped, bacon has its fat removed.
Cook veggies and meat together, I add a dash of white balsamic vinegar and some fresh ground black pepper, then once I can see the meat is cooked through, I add the beansprouts and wait until they've reached my preferred state of cooked.
All this is done on a relatively low heat. Using hi heat just rushes things and means I'm more likely to burn stuff 
Serve in a bowl, dress with a few splashes of soya-source, low salt, of course.
I hope this is Ok by iDave...
I think this complies with what iDave has described.
I'm going to resarch more recipes using pulses/legumes.
I can source wild venison and other game meats, but I prefer fish.
For me, following iDave's advice will mainly mean cutting out the white carbs, bread, pasta, potatoes.
I haven't eaten much fruit recently, just got out of the habit of doing so, so thats not an issue.
I do really like cheese, but its not a global-killer for me not to eat it, so no dairy should be Ok with me too.
I'm not anticipating that this will be difficult, and as iDave points out, there is still one day in 7 when you can eat what you want.
Cool !.
Lets see how this works out 
S.
EDIT: Wow !, quite a few posts since I started mine.
Yeah, no tomato I reckon cos it is a fruit.
