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What have you eaten today? (Low carb forum)

PenguinMum said:
The proof will be whether mine are too soft in the middle but if so I will do them in a flat tin as you did. I am hoping my FBG tomo allows me to eat one!
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Mrs P is now making courgette baked french fries from H and H - coating lots of courgette french fries individually in a mixture to crisp the outside is taking a very long time. May be easier for her for me to just eat lots of carbs or go back to the early days of me cooking and eating my own meals:arghh:
 
B. Scrambled egg, smoked salmon, half an avocado, black tea, black coffee
L. Small seeded flatbread filled with cream cheese, smoked salmon, capers. Salted mixed nuts
Snack. Aldi chocolate, nut and sea salt bar.
D. Indian spiced vege and fried egg. Greek yoghurt
 
Goonergal said:
Thanks @DCUKMod - that’s helpful

Update on the baking front. @shelley262 I’ve identified a new section for the recipe guide: the idiots/beginners guide for those of us who weren’t bakers/cooks pre low carb.

Now have something approximating high fibre chocolate bars in the fridge, but doubt they bear any resemblance to those originally produced by @ianpspurs . First attempt at caramel resulted in smoke filled kitchen (which in my place means smoke filled flat) followed by rapid googling for help. Not sure second attempt was actually caramel, but wasn’t up for a third go.

However, half size lemon zucchini cake in small loaf tin appears to have been successful.

Reports on both tonight.
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Now there's a thought. I could use some of the courgette glut to make a cake!
 
Me again. Sorry for stream of posts. This one is answering the question in the thread title!

A day of experimentation. Two successes, one near miss.

Lunch - M&S Serrano ham and manchego cheese rollitos.

Afternoon snack - not very caramelised high fibre chocolate bar. @shelley262 I used your recipe (minus inulin and psyllium husks) and added in some chopped almonds and macadamias and 50ml double cream with the chocolate. Got 11 bars @1.6g carbs each. Brittle rather than chewy.

Dinner - pan fried salmon in garlic and lemon butter sauce and pointed spring cabbage followed by lemon zucchini cake with extra thick double cream. Zucchini cake was a smaller one and the best yet. Halved all ingredients except the lemon, which I kept constant. Salmon based on this recipe:

https://www.cookingclassy.com/skillet-seared-salmon-with-garlic-lemon-butter-sauce/
 
ianpspurs said:
Yes to the 2 lots of inulin. The flaxseed for the bars is mixed before hand 3 tbls to 1 heaped tsp inulin and left in a jar in a dark cupboard - it goes crunchy like crumbled digestive. That mixture goes into a big bowl and the warm inulin/butter/erith then mixed in. The flaxseed never goes into the inulin mixture - the wet goes into the dry and is stirred well. That lot cools a little but would and does make flapjack at that stage. If you want the chocky bars you then add the melted chocolate.
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Right! I think I’m starting to get it now. Still dont understand the reference to lava lamps but I’m assuming its not pivotal so I will have another bash at this in a day or 2 - maybe using 1/2 quantities just in case, and I might wait to see if @shelley262 makes a successful batch with less eryth.
Thanks for your ( and Mrs P’s) patience with my questions.
 
ianpspurs said:
Mrs P is now making courgette baked french fries from H and H - coating lots of courgette french fries individually in a mixture to crisp the outside is taking a very long time. May be easier for her for me to just eat lots of carbs or go back to the early days of me cooking and eating my own meals:arghh:
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Hatsoff to Mrs P hope they are worth the effort. I am sure she goes to these lengths to keep you healthy and its really nice she joins in. Thats the reason I dont eat till 8pm with my husband each day, he’s out of the house 13/14 hours and its nice for us to eat at the same time though different dishes mind! It doesnt help my FBG I’m sure but there is a semblance of normal life to be acknowledged.
 
Evening folks. Seems like the bars have created a few issues but we all know the truth is not the truth and caramel is not caramel that is just the fake news media - No collusion:arghh: Mrs P did not make any bread today and I did an OMAD (as a hatter).
Menu: Lots of tea - even by my standards no idea how much but definitely linked to all the flaxseed bread trials. Beef, Pork and Lamb mince ragu with tomato and mushrooms. Baked Courgette French Fries from Hemsley squared - very fiddly to prepare but the tweaked coating is a keeper. Golden linseed ground in a Nutribullet is the way forward (coating also had grated parmesan) dipping each courgette fry in egg then rolling in the mix is not:arghh:
MOBGA ( Make our bars great again):angelic:
 
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DJC3 said:
Right! I think I’m starting to get it now. Still dont understand the reference to lava lamps but I’m assuming its not pivotal so I will have another bash at this in a day or 2 - maybe using 1/2 quantities just in case, and I might wait to see if @shelley262 makes a successful batch with less eryth.
Thanks for your ( and Mrs P’s) patience with my questions.
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With birthday party May be a few days will see how goes
 
Hi all on this caramelgate day - you thought talk of trumps possible impeachment was exciting who knew!
Breakfast scrambled eggs and usual morning coffee with inulin
Lunch 5 seeded crispbreads- new batch these are lovely and thin (a bit of patience rolling) so only 0.25g of carb each with tin mackerel with olive oil followed by a chocolate caramelgate bar - delicious
Dinner 2 lamb loin chops with buttered cauliflower followed by one small clafoutis with Greek yoghurt
 
SamJB said:
Tesco high protein bread...Wow! What is the carb content?
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10g - just over 1g sugars and 2.3g fibre. 88 calories per slice. I'm fine with one slice - 2 sends the BGs up. It's nice tasted and I just make sure I only have very low carb items with it. Handy when I can't be bothered making a lower carb version.
It's part of their finest range.
 
Goonergal said:
Just tried one. Not bad - a bit on the sweet side even though I used 100% chocolate drops. Think the erythritol will need reducing. Slight caramel taste coming through but no chewy toffee like texture. Pic attached with a bonus pic especially for @ianpspurs

Any tips on the making caramel front would be welcome.
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Monk Fruit makes good caramel but that is pricey too. Cheapest I've found it is £8.99 a pack for the Lakanto golden classic.

https://mydiet-shop.co.uk
 
Bed 5.3 FBG was also 5.3 and pretty stable 4's during The day again. Miserable day. I don't mind rain but it was that horrible drizzly stuff that goes right through you. Got a load of ironing done though.
B. Tassimo Americano grande with a dash of cream. Slice of Tesco's High Protein bread with Lurpack and 2 scrambled eggs.
L. Nothing Aqua followed by a trip to recycling then Costco with son.
D. Costco do the tastiest GF sausages so dinner was something we hadn't had in ages Sausage, egg and chips. My chips were of course celeriac. In the continuing experimentation to get celeriac chips crispy when oven cooked tonight's coating was avocado oil, curry powder and ground rock salt. Chucked in a Ziploc with the chips and shook until coated. ( try it with the courgette chips @ianpspurs. You'll have to remove excess when you remove them for cooking but it works. I used The same method with egg dipped aubergine chips a few days ago).
Got to say I liked the taste but still not crisp. Will try @ianpspurs linseed/parmesan combo next.
Also had a Breyers protein vanilla choc ice. Slight caramel nutty taste to it.

Seems to be a caramel day.
 
@maglil55 the monkfruit caramel looks like it has possibilities.
I’m exhausted after caramelgate!

B: Halloumi, wilted spinach and a poached egg. Coffee and cream.

L: Hot smoked salmon fillet with salad of leaves avocado red pepper and flaxseed with a spoonful of daughter’s vegetarian style dip ( equal quantities cream cheese and yogurt with a squeeze of lemon juice and seasoning)

MAS one of version 2 of the caramel choc bars. Still a long way to go here - Only 2g carb and didn’t raise bg but far too much erythritol for my taste.

D: chicken thighs done in IP with celeriac and broccoli. Seemed a bit boring til I read your post @Goonergal and copied the sauce from your salmon dish - I reduced the chickeny liquid left in the IP then whisked in a big knob of butter - lovely! Really lifted the meal.
2 glasses of red wine and a small bit of brie with 2 of @shelley262 crackers (0.5g carbs for 2 for the quantity I made)

Tomorrow will be caramel free I think.
 
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