What have you eaten today? (Low carb forum)

[Brunneria]

Has anyone made ice cream using xylitol or erythritol? If this weather continues.......

Oh yes.

Roughly 2/3rds frozen berries and 1/3rd double cream. Then i just kind of tipped in erythritol until i guessed that was sweet enough.

Berries vary so much in sweetness that exact quantities would be a nonsense.

...and blended til smooth and solid. Then eat immediately.

Basically the ice from the berries makes it solid, but the cream keeps it soft.

You do need a strong motor on the blender though, or it will burn out.

Here’s a quick vid:

 

[DJC3]

Evening all. Another grey misty start which developed into a boiling hot day about the time I was trudging the 3/4 mile uphill with a trolley full of heavy shopping.

@Brunneria and @maglil55 thank you both for your IP tips, I’ve watched the video and got the app so I’m ready to go.
@ianpspurs is the Waitrose Cornish ice cream really less carby than Oppo? I like vanilla best anyway.

B: scrambled egg and bacon
L: salmon fillet with salad greens plus avocado, walnuts and olive oil.

Went blackberrying with grandaughters and thennthey helped me make the clafoutis like @Goonergal - I agree it was lovely. Thanks to @Bubbsie for the recipe. We had it as an afternoon snack while still warm with cream.
D: was supposed to be meatza but I’m not hungry so nothing yet - may have some olives and nuts later.

@shelley262 your birthday baking looks brilliant. Hope you get spoilt rotten tomorrow.

 

[DCUKMod]

Preserved egg yolks anyone?

https://www.tastemade.com/videos/preserved-egg-yolk

I might try a couple, just to see what they're like. Grated egg yolk? Who knew?

 

[maglil55]

@marvkat all a matter of personal taste - I was starting to think it was just me that found that. Shame you didn't like it after the effort of making it but console yourself that you have made my day brighter.

I had a disaster the first time I made it but the mix just wasn't right. Got the hang of it second attempt and can mix it no problem now. Lo dough is a quicker alternative though.

 

[Goonergal]

I would love the recipe please

Here it is. I switched raspberries for blackberries and used erythritol instead of inulin. Didn’t bother adding extra sweeteners to the fruit and it was sweet enough, Also had to cook it about 15 minutes longer than it says here.

 

[maglil55]

Oh joy! I was sure the days of pancakes and maple syrup were gone. I've made ricotta pancakes before but these souffle ones are as light as a feather and oh boy do they souffle! I wondered about putting the lid on the frying pan but through the glass you can watch them rise. I wish I could get the size of my photos small enough for the site but this one is 2 pancakes in the stack. Mine rose to this level with one pancake. Sad thing is like all souffles it doesn't last so they have to be served and eaten immediately if you want them puffed up. However, I have wrapped 6 of them in greaseproof. They deflated but they still taste good and will became breakfast tomorrow with crispy bacon and a little pretendy "maple" syrup. I am totally sold on this monk fruit - no nasty after taste and so easy to work with.
The pretendy maple syrup is excellent.
I have to confess to 3 pancakes but at 1g carbs per pancake who cares? Here's the recipe link again.

I also noticed on her site something I doubt I'll make - cauliflower ice cream!

 

[maglil55]

https://thebigapplemama.com/2017/06/ricotta-souffle-low-carb-pancakes.html

 

[ianpspurs]

@ianpspurs is the Waitrose Cornish ice cream really less carby than Oppo? I like vanilla best anyway.

Having had a look at it again - no. However, since I have never seen any Oppo it matters little to me. If I am going to the lengths of weighing 100 gms the difference would be minimal and over the course of a year make perhaps 10-12 gms carb difference to me but other people may have more problem, The Waitrose Cornish is 12.2% carb

 

[jayney27]

Here it is. I switched raspberries for blackberries and used erythritol instead of inulin. Didn’t bother adding extra sweeteners to the fruit and it was sweet enough, Also had to cook it about 15 minutes longer than it says here.

Thank you I am definitely going to make this

 

[DJC3]

Having had a look at it again - no. However, since I have never seen any Oppo it matters little to me. If I am going to the lengths of weighing 100 gms the difference would be minimal and over the course of a year make perhaps 10-12 gms carb difference to me but other people may have more problem, The Waitrose Cornish is 12.2% carb

Thanks. I’ll probably stick to cream then but it’s good to know.

 

[DJC3]

Here it is. I switched raspberries for blackberries and used erythritol instead of inulin. Didn’t bother adding extra sweeteners to the fruit and it was sweet enough, Also had to cook it about 15 minutes longer than it says here.

@jayney27 I found the recipe very forgiving. I dont have weighing scales here in Cornwall so I just guesstimated most of the quantities and I didn’t have vanilla extract - it was still lovely. I also used eryritol ( around 3 soupspoonfuls!) Mine didn’t take that long, in fact it was quite datk brown after 30 mins - I’m not really used to the oven here.

 

[DJC3]

https://thebigapplemama.com/2017/06/ricotta-souffle-low-carb-pancakes.html

Copied me that!
Thanks, they look lovely.

 

[marvkat]

@marvkat all a matter of personal taste - I was starting to think it was just me that found that. Shame you didn't like it after the effort of making it but console yourself that you have made my day brighter.

Ha ha no definitely not just you!

 

[Rachox]

Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: chicken Caesar salad, ham and orange cherry tomatoes, followed by strawberries and cream.
Mid afternoon: coffee with a dash of milk and a PhD peanut bar.
Dinner at Jamie’s Italian, really recommend it for low carb choices and excellent nutritional info on website. I had Chicken Al Mattone (grilled free-range chicken breast, Jamie’s herby almond pesto, rocket and lemon) with a Caprese salad (Tomatoes, mozzarella & basil) followed by coffee with double cream all for a carb count of 6g for the whole meal

 

[Dr Snoddy]

Oh yes.

Roughly 2/3rds frozen berries and 1/3rd double cream. Then i just kind of tipped in erythritol until i guessed that was sweet enough.

Berries vary so much in sweetness that exact quantities would be a nonsense.

...and blended til smooth and solid. Then eat immediately.

Basically the ice from the berries makes it solid, but the cream keeps it soft.

You do need a strong motor on the blender though, or it will burn out.

Here’s a quick vid:

Thanks Brunneria!

 

[jayney27]

@jayney27 I found the recipe very forgiving. I dont have weighing scales here in Cornwall so I just guesstimated most of the quantities and I didn’t have vanilla extract - it was still lovely. I also used eryritol ( around 3 soupspoonfuls!) Mine didn’t take that long, in fact it was quite datk brown after 30 mins - I’m not really used to the oven here.

Hi, thank you, I am going to have a go tomorrow so will let you know how it goes

 

[shelley262]

Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: chicken Caesar salad, ham and orange cherry tomatoes, followed by strawberries and cream.
Mid afternoon: coffee with a dash of milk and a PhD peanut bar.
Dinner at Jamie’s Italian, really recommend it for low carb choices and excellent nutritional info on website. I had Chicken Al Mattone (grilled free-range chicken breast, Jamie’s herby almond pesto, rocket and lemon) with a Caprese salad (Tomatoes, mozzarella & basil) followed by coffee with double cream all for a carb count of 6g for the whole meal

Before going low carb used to go to Jamie’s Italian and had various pasta options just hadn’t remembered that they do grills - should have really as our hols in Italy were really easy to be low carb with grills on offer in so many places. It’s now on my list thank you.

 

[Moggely]

B. poached eggs. L. Green tea. D quiche and egg salad.

 

[Goonergal]

Happy birthday @shelley262 hope you’re enjoying yourself.

Have totally worn myself out today with a long swim and an even longer walk. Food was:

Breakfast - none

Lunch - 42g bag salted almonds

Dinner - @maglil55 I made the sesame chicken. Really enjoyed them. Used chicken chunks but think I’d use the mini breast fillets next time. Served with sour cream and followed up with more of yesterday’s clafoutis with extra thick Jersey cream.

Looking forward to bed.

 

[shelley262]

Hi all I had a good birthday despite our eldest having a bad day - so he wasn’t able to join in and go out with us - planning a celebration with him later in week when he’s better. We went to carvery for lunch so easy to choose carefully.
Breakfast bacon, egg and sausage
Lunch pork, turkey, cabbage, broccoli and cauliflower followed by birthday cake - choc olive oil cake with a few strawberries and cream and glass of prosseco
Dinner small chicken salad and one small slice birthday cake with yoghurt
Hot day likely tomorrow again so I’m hoping to take mum for a swim or at least a little paddle! Looks like it will start cooling down after that so taking opportunity while can.