What have you eaten today? (Low carb forum)

[Chook]

Hmmmmm, I think an 800 calorie per day re-think might be in order. I fainted at work yesterday. I had been checking my BG regularly and it was fine - so I have no idea why I fainted. I wasn't particularly hungry, I didn't feel ill or tired - or anything really, except stressed! I had been very, very active with running up and down stairs as most of our residents have come down with tummy bugs and/or heavy colds and I was the only person on shift able to administer medication - so all that activity might have caused it. I don't know.

It doesn't really matter what caused it though as my Manager believes the 800 calorie diet was the culprit and has told me (and rightly so) that by fainting I pose a danger to our residents. So I'm going to carry on with the 800 calorie Blood Sugar diet on my days off and increase my calories to 1200 on working days and see how it goes. In his book Michael Mosley says you can get the same results if you eat more calories per day, its just slower fat loss - and that both he and the ND suggest 800 cals because going that low gives quick results. Its the getting rid of the fat around the pancreas and liver thats important. So I'll just have to be a bit more patient.

Today (work day) FBG: 5.4

Breakfast: Nothing
Lunch: Roast chicken in Loyd Grossman Puttanesca Sauce, Zero noodles and asparagus, mangetout and broccoli
Work meal: Cold chicken, bag of salad leaves, cherry tomatoes, cucumber, spring onions, Hellmans Mayo.
Supper: Lidl Turkish Yoghurt, 20g Lidl 90%

 

[Rosbif]

Hi all, it's been quite a challenging week with lots of work and lots of carbs floating around... Friends came over Sunday with a lovely cream gateau (eek) to share with us, since it's still difficult for my husband to go anywhere.

Trying to keep it together and build up a repertoire of dishes. What helps me is sauces! French cuisine is great for those (butter sauce, shallot sauce, sauce vierge, etc...). Last night had lamb chops with steamed mangetout, wax beans and garlic and thyme sauce (dead easy: cream, white wine, garlic and thyme, no cornflour...) Sauces are definitely where it's at if you want to liven up steamed veg and plain meat/fish. I only really used to make sauces for carby dishes, so this is a change.

Have a lovely weekend!

 

[debrasue]

Hmmmmm, I think an 800 calorie per day re-think might be in order. I fainted at work yesterday. I had been checking my BG regularly and it was fine - so I have no idea why I fainted. I wasn't particularly hungry, I didn't feel ill or tired - or anything really, except stressed! I had been very, very active with running up and down stairs as most of our residents have come down with tummy bugs and/or heavy colds and I was the only person on shift able to administer medication - so all that activity might have caused it. I don't know.

It doesn't really matter what caused it though as my Manager believes the 800 calorie diet was the culprit and has told me (and rightly so) that by fainting I pose a danger to our residents. So I'm going to carry on with the 800 calorie Blood Sugar diet on my days off and increase my calories to 1200 on working days and see how it goes. In his book Michael Mosley says you can get the same results if you eat more calories per day, its just slower fat loss - and that both he and the ND suggest 800 cals because going that low gives quick results. Its the getting rid of the fat around the pancreas and liver thats important. So I'll just have to be a bit more patient.

Today (work day) FBG: 5.4

Breakfast: Nothing
Lunch: Roast chicken in Loyd Grossman Puttanesca Sauce, Zero noodles and asparagus, mangetout and broccoli
Work meal: Cold chicken, bag of salad leaves, cherry tomatoes, cucumber, spring onions, Hellmans Mayo.
Supper: Lidl Turkish Yoghurt, 20g Lidl 90%

Wow, @Chook - that's a bit scary! Although I imagine that it was down to the fact that you had a particularly stressful and active day. Take good care of yourself - you know best what you can cope with. x

 

[debrasue]

I'm going to try one with a fried egg for breakfast tomorrow.....

Yep, that worked well as a breakfast dish, especially as - following a night in the fridge - the No-tella showed great reluctance to leave the jar this morning! It's probably for the best though, as I detect a bit of an obsession thing going on (pass me that crowbar......).

 

[Rosbif]

Omg I "tried" the 90% green & blacks one, yuck I've still got that and the Lindt 70% in the fridge. It's the bitterness of them both I can't seem to tolerate

It's an acquired taste for sure! Try letting a small piece melt on your tongue and try to savour the different aromas ;-) It's nice savoured slowly. Although saying that, if I could trade it for milk or white chocolate with no health percussions then I would!!

 

[Rosbif]

Today was easy as I'm in the groove, tomorrow night I'm entertaining - that will be hard, but with a bit of research ..

Chorizo in red wine
Home made Smoked mackerel pate - toasted sourdough (won't have that)
3 hour cooked pork belly (marinating in the fridge), tendersweet broccoli with lemon and chilli, potatoes (won't have them either!)
Cheese board with low carb crackers

All washed down with a nice tasty red

So maybe entertaining, the one aspect at really worried me when my 'what can I eat' process started won't be so bad

That all sounds absolutely nom!

 

[Rosbif]

I find for cauli, broccoli and the like that steaming is better than boiling, if I want to do anything with the resulting veg. If my steamer is being used for something else, and I want the aforementioned cauli or broccoli, I drain it as much as I can then put it straight back into the still hot pan, and put it back onto the cooker top for a moment or two, without heat under it. The residual heat of the pan can help evaporate some of the remaining water.

My steamer has become my best friend since going low carb. It isn't a steamer appliance as such but a saucepan with a steamer basket and lid. I've bought an extra basket so it has two tiers now. Use it nearly every day.

 

[debrasue]

It's an acquired taste for sure! Try letting a small piece melt on your tongue and try to savour the different aromas ;-) It's nice savoured slowly. Although saying that, if I could trade it for milk or white chocolate with no health percussions then I would!!

Ahhhhhhhhhh, milk chocolate.... droooooooool. Nope, can't go there - get thee behind me, Satan!

 

[mo53]

@debrasue fantastic! Your celeriac cake sounds fabulous! I'm going to go on a celeriac hunt on Monday. You are brilliant at working these things out . Thank you

 

[debrasue]

@debrasue fantastic! Your celeriac cake sounds fabulous! I'm going to go on a celeriac hunt on Monday. You are brilliant at working these things out . Thank you

Awww, thanks @mo53! I do enjoy cooking and experimenting... I'm not great at following recipes; I'm more of a "bung it in and see what happens" type of cook, but most things turn out OK and occasionally something luscious turns up!
I'd never tried celeriac before this. I had it in my mind that it tasted of aniseed, which I'm not fond of, so I never tried it. I have no idea where I got that from! Now I have tried it, though, I'm very enthusiastic, because I think I can do all sorts of things with it - it seems very versatile. Maybe we should start a new thread: What's the most innovative thing you've done with celeriac? LOL

 

[mo53]

@debrasue the new celeriac sounds a great idea. I had a celeriac slaw in a restaurant which was tasty

 

[debrasue]

B: Cauleriac cake, fried egg, sausage, a genteel splodge of ketchup
L; Raspberries & cream
D: (will be) Barbecued pork steak, chicken breast, salad, and - maybe, just maybe I'm gonna risk a piece of garlic bread. drooooooool.....
Thereafter, there's strawberries and cream if anyone wants a pudding - I'm not noble enough to offer 'em something I can't have!

 

[Brunneria]

B: 2 x coffeencream
Then I kind of got distracted and busy, and forgot all about food until 3.30! when my knees went a bit wobbly while gardening, so I had
L: Lidl roll with lashings of butter and a smear of Roses Lemon and Lime marmalade
D: Chicken Shashlik, saag paneer and brinjal bhaji followed by 2 squares 70%

 

[muzza3]

Hi All
What a weekend. My daughter home for her Hens Night so BH has been baking and I have been passing around Cheesecakes, Chocolate mint slices, Chocolate caramel slices, Rum Balls, Carrot Cup cakes etc. and took not a one. But the week was very disrupted diet wise
S Milk Coffee
B Sausage x2 Egg Tomato and 2 x Low Carb Toast
L 2 x Slices Vintage Tasty Cheese
S 1 x 25g peanuts
S 1 x 30g Crisps

Calories 1156
Carbs 62g

 

[GeoffersTaylor]

Yesterday...
B - McDs
D - "Heck" 97% pork sausage in a cauli tortilla
S - coffee, cream, booze

 

[amgrundy]

Was it good? Ive gone back to my 70% very happy with that but always open to ideas! x

Hi TracyG Yes it was not too bad, but I bought today from Tesco 90% Lindt Excellence Cocoa this is good.

 

[amgrundy]

Yesterday Saturday
B poached egg 1 slice of burgen bread and 2 cheddar cheese cubes
L Dessert bowl of a handful of raw oats Turkish greek yogurt 5 blueberries more yogurt and topped with Linseed and gogi berry seeds from Aldi / 1 plum
S 1 pkt of pork crunch
D Hmemade butternut squash soup with half a lidl roll / no sugar jelly with cream and raspberries

 

[debrasue]

B: Scrambled egg, mushrooms, 2 sausages
L: Raspberries & cream, coffee with whole milk, macaroon
D: (will be) Lamb, cauleriac cake, cheesy courgettes, broccoli, cabbage, minted gravy
S: Melon, spoonful of No-tella
(1450 cals/36.2g carbs - one of my Gold Star days!)

Who knew macaroons were so easy to make? Almond flour, 00 stevia, egg whites, baking powder. 30 cals/0.4g carbs each and perfect when you're craving a biscuit with that cup of coffee!

 

[Rosbif]

Today: coffee, half a grapefruit, pork scratchings, a mandarin, and a few bounty truffles (without the chocolate coating) - it's been that kind of lazy day!

This evening: roast chicken, steamed carrot, mangetout and waxbeans. I'll make a sauce by deglazing the roasting pan (with the addition of white wine, chicken stock, and shallots).
I've just made the mixture for @Chook 's chocolate truffles, which is cooling off in the fridge. In addition to the brandy, I added a few drops of orange flavouring.

The battery on my codefree has died on me after a month or so of use, I feel a bit lost, lol. Will try to replace it tomorrow and if that, too, doesn't last long then I'll contact the supplier.

 

[debrasue]

Today: coffee, half a grapefruit, pork scratchings, a mandarin, and a few bounty truffles (without the chocolate coating) - it's been that kind of lazy day!

This evening: roast chicken, steamed carrot, mangetout and waxbeans. I'll make a sauce by deglazing the roasting pan (with the addition of white wine, chicken stock, and shallots).
I've just made the mixture for @Chook 's chocolate truffles, which is cooling off in the fridge. In addition to the brandy, I added a few drops of orange flavouring.

The battery on my codefree has died on me after a month or so of use, I feel a bit lost, lol. Will try to replace it tomorrow and if that, too, doesn't last long then I'll contact the supplier.

Wassat? @Chook has a recipe for chocolate truffles? I haven't seen that.............