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What have you eaten today? (Low carb forum)

shelley262 said:
Hi Ian could you share how you or your OH uses coconut flour for pastry please? Coconut flour is a bit odd as it absorbs loads of liquid so wondering how much you add and what type of liquid? Would love to know.
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We made it before we used CMT so Mrs P is searching the highways and byways for the recipe. I have noticed that the LC/Keto/Gluten free tribes are almost religious in their attachment to one or other type of flour - quite hilarious really.
 
ianpspurs said:
We made it before we used CMT so Mrs P is searching the highways and byways for the recipe. I have noticed that the LC/Keto/Gluten free tribes are almost religious in their attachment to one or other type of flour - quite hilarious really.
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Thank you no worries if she can’t find it only if it’s to hand
 
jayney27 said:
I hope you feel more positive soon. I think we need time to adjust to lots of things that this condition/diagnoses brings. I know I felt like I needed to grieve for my carefree former lifestyle, it was the first time I had needed to see a doctor and be told there was no medicine, treatment or "cure", this was very alien to me. I was/am lucky that I don't have any underlying health conditions so rarely need to go to the doctor so when this happened I was shocked, upset, angry blah blah blah
However I have found my own "cure" and more support, motivation and inspiration than any tablet or injection could provide, here, on this forum.
You will find your way back, if you want to, and when you are ready there will be people here ready to hold your hand and walk with you.
Good luck and very best wishes.
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@jayney27 Hi thanks i'm fine it was just a bad day i shouldn't have posted that.I think i was becoming obsessed with all the finger pricking so decided to cut back on some of it. Feel a lot better about that decision. Thanks for the concern.:happy:
 
Been feeling a bit guilty (since carnivoring) that I haven't been looking after Mr B's eating enough. Yes he is mainly LC, but he wants more than just meat, so:

Last night baked some of these (only instead of the ham filling used in the pic, I used chorizo and diced sun dried tomatoes).
They got the MrB seal of approval.
Hot-Ham-and-Cheese-Roll-Ups-with-Dijon-Butter-Glaze-Low-Carb-Gluten-Free-8.jpg

https://i1.wp.com/healthylivinginbodyandmind.com/wp-content/uploads/2016/06/Hot-Ham-and-Cheese-Roll-Ups-with-Dijon-Butter-Glaze-Low-Carb-Gluten-Free-8.jpg?resize=592,750&ssl=1
Excellent for packups and picnics. Good hot or cold.

Then had a bash at these. Also good, but next time I will use much more cinnamon.
Cinnamon-Twists-2.jpg

The 'pastry' mix ended up much gooier than intended (the heat? too large and egg? my incompetance?) but that may have partly been that I was out of coconut flour and ended up using just ground almonds - of which I have plenty. So went for blob shapes rather than twists, but they were delicious. May mix up a bit of monkfruit/ginger syrup for extra dipping.
https://alldayidreamaboutfood.com/wp-content/uploads/2016/01/Cinnamon-Twists-7.jpg

Then this morning (day off! yay!) I made us both bacon, sausage and WoW Herbed Baked Egg.
And frankly, I am not sure that I ever want to have another plain fried egg again, when these little pearls of delight are so easy.
bakedeggsthumb.jpg

The halogen oven was full of sausage and bacon, so I did the eggs in butter in a lidded chef's pan, with the parmesan and herbs. Dash of cream and black pepper at last minute. Sorry, these are all 'stock' internet pics - too busy eating to take my own! haha!
 
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ianpspurs said:
@DJC3 The pronounced almond flour taste and mouthfeel in savoury dishes is a big turn off for me - sweet ones mask the flavour enough to be tolerable. In a strange quirk, we made a quiche with a coconut flour base and I liked that taste. Just looked at the Lo dough quiche recipe - I personally would avoid like the plague just know the base would be a waste of resources for me.
I have no idea re the suit and fit. I am about 2ks lighter and waist is smaller. I now how to quickly shed 2 kgs with fasting for a couple of days. May wear for christenings if they happen - big deal for me but not my call.
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I agree the almond flour suits sweet dishes more.
The Lodough base was fine - its so bland it didn’t fight with the filling. I don’t know what the recipe is on their website - I never follow a quiche recipe, just add whatever filling I fancy with the egg&cream mixture.
I’m surprised you liked the coconut flour base - did your wife tell you what it was made from before or after you’d eaten it?
 
Moggely said:
@jayney27 Hi thanks i'm fine it was just a bad day i shouldn't have posted that.I think i was becoming obsessed with all the finger pricking so decided to cut back on some of it. Feel a lot better about that decision. Thanks for the concern.:happy:
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So glad you’re feeling a bit perkier today @Moggely I think its easy to become obsessed with this, it’s such a major life change.
 
DJC3 said:
I agree the almond flour suits sweet dishes more.
The Lodough base was fine
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Not the filling - cooking the Lo dough would make it an inedible waste for me. I imagined a no pastry quiche on a Lo dough kiddie. I will only ever use these as wraps I can tolerate them that way.
Re the coconut pastry, I knew what was being used - basically if I don't find recipes or watch like a hawk I won't eat it. The texture/mouthfeel was much closer to traditional version, There was a sweet taste to it and we felt it may be good for the rare times when I want dessert - Normandy apple pie with an inulin glazing was in my mind.
@Brunneria love the pictures and food looks amazing. I have looked at some of the recipes and know that personally I will love the idea and not the reality - I am learning the hard way about the triumph of expectation/hope over reality for me and other people's taste
 
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ianpspurs said:
Not the filling - cooking the Lo dough would make it an inedible waste for me. I imagined a no pastry quiche on a Lo dough kiddie. I will only ever use these as wraps I can tolerate them that way.
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I’m the opposite! I really didn’t like the wrap. I nearly threw the second bit of Lodough away before trying the quiche.
 
ianpspurs said:
Not the filling - cooking the Lo dough would make it an inedible waste for me. I imagined a no pastry quiche on a Lo dough kiddie. I will only ever use these as wraps I can tolerate them that way.
Re the coconut pastry, I knew what was being used - basically if I don't find recipes or watch like a hawk I won't eat it. The texture/mouthfeel was much closer to traditional version, There was a sweet taste to it and we felt it may be good for the rare times when I want dessert - Normandy apple pie with an inulin glazing was in my mind.
@Brunneria love the pictures and food looks amazing. I have looked at some of the recipes and know that personally I will love the idea and not the reality - I am learning the hard way about the triumph of expectation/hope over reality for me and other people's taste
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Ianspurs, are you implying you watch your wife cook, to ensure she complies to your requirements?
 
DCUKMod said:
Ianspurs, are you implying you watch your wife cook, to ensure she complies to your requirements?
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Not implying ....
Also, just made ersatz bulletproof coffee - used butter, added inulin no cream or other stuff. Like the results taste wise.
 
ianpspurs said:
Not implying ....
Also, just made ersatz bulletproof coffee - used butter, added inulin no cream or other stuff. Like the results taste wise.
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Blimey - If I supervised my OH's every culinary move I'd soon be in the hot seat, full time, and as far as he's concerned, recipes are a rough guide.
 
DCUKMod said:
Blimey - If I supervised my OH's every culinary move I'd soon be in the hot seat, full time, and as far as he's concerned, recipes are a rough guide.
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We have virtually Polar opposite tastes and for about 2 years I would only eat what I cooked or made myself which Mrs P took as an affront. This is not perfect but causes far more harmony. In a sense it brings as together more after 36 years often seeing each other for maybe 4 hrs a day except for holidays.
 
Hello, just stalking for now............ fascinating info here. Do you have a dictionary to refer to though as I cant understand half of the abbreviations. What is IP for example? and also WoW?
 
cowbag said:
Hello, just stalking for now............ fascinating info here. Do you have a dictionary to refer to though as I cant understand half of the abbreviations. What is IP for example? and also WoW?
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Hi @cowbag IP was one I struggled with at first. It is short for Instant Pot (part of the Catechism here) and WoW is for World of Warcraft - what that actually is I have no idea. Hope that helps.
 
For those of you with a courgette/zucchini glut, I came across a couple of interesting looking recipes.

https://www.delish.com/cooking/recipe-ideas/recipes/a58198/bacon-wrapped-stuffed-zucchini-recipe/

Really like the look of these. No nutritional info (will need to work it out) but I don't see anything in there that will cause problems.

https://www.delish.com/cooking/recipe-ideas/a22575410/bacon-zucchini-fries-recipe/

This is just a variation on @jayney27's halloumi fries. I also noticed they do it with avocado too.

(I'm having a keto recipe rake).
 
cowbag said:
Hello, just stalking for now............ fascinating info here. Do you have a dictionary to refer to though as I cant understand half of the abbreviations. What is IP for example? and also WoW?
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Oops! Sorry. And welcome! :D

IP= Instant Pot
https://www.ibreatheimhungry.com/35-best-low-carb-paleo-instant-pot-recipes/
It is basically an electronic pressure cooker, but the reality is much better than that sounds. I call it the Magic Cauldron.

WoW = World of Warcraft.
I got my husband the Official World of Warcraft recipe book from Amazon a few weeks ago, as a joke.
Then when it arrived I was amazed at the deliciousness of the recipes, most of which are easily adjusted for Low Carb.
It will be Beer Basted Boar Ribs next, I think. The recipe says it will take 3 hours in the oven. Pah! I spit on the slowness of ovens. It will be a quarter of that in the IP, and taste nicer too.
 
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