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What have you eaten today? (Low carb forum)

ziggy_w said:
Thanks so much for your welcome back messages, @Goonergal, @shelley262, @DJC3 and @maglil55. It feels really good to be here again.

@shelley262 -- The clafoutis sounds wonderful. Do you have a recipe for it?
@DJC3 -- Funny you noticed this. I wasn't really even aware myself of having more dinner-like foods for breakfast. This probbly happened during the time that I spend so many hours at work and not having much time to eat till I got home at 10 p.m. Having lots of protein for breakfast seemed to have kept me full a lot longer. Good to see you are doing well.
@maglil55 -- The carrot-zucchini cake is actually really just a traditional carrot cake adjusted for carbs. So, I have been substituting half of the carrots with zucchini to reduce the carb content, using erythritol instead of sugar, macadamia oil instead of vegetable oil and almond flour instead of regular flour. The other ingredients were eggs, cream cheese and walnuts, which are okay anyway. The reduced carb version doesn't really seem to affect my blood sugars at all, however the slices I have are generally small. Happy to share the recipe if anyone is interested.

This is what I had today:

Breakfast: Two double decaffeinated espressos with cream and erythritol

Lunch: Two scrambled eggs with shrimp, lamb's lettuce with a olice oil-lime-orange oil dressing and feta cheese, Greek yoghurt with about 5 strawberries.

Snack: A small slice of the carrot-zucchini-cake.

Dinner: About 100g of lamb, one avocado with salt and some mini-asparagus fried in butter and olive-oil. About 100g of chocolate-hazelnut Oppo ice cream (Yeah -- they finally have it in Germany, thanks for the recommendation everyone.) A glass of dry red wine.
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Carrot/zucchini- please do provide rough quantities. I may try it with Monk Fruit sweetener which I'm becoming very fond of.
 
maglil55 said:
Carrot/zucchini- please do provide rough quantities. I may try it with Monk Fruit sweetener which I'm becoming very fond of.
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Hi @maglil55,

You've been really doing well with your blood sugars, I have noticed. This is really a wonderful achievement. Congratulations.

How have you done it? I remember that half a year ago they were a bit higher.

Is monk fruit different from erythritol? How does it taste? Does it impact your blood sugars?

Here is the recipe for carrot cake:


Carrot cake (BBC)

Ingredients
For the cake
• 4 eggs, at room temperature
• 200ml/7fl oz oil (I use a nut oil such as walnut, macadamia), plus a little extra oil for the tin
• 125g/4.5 oz carrots and 125g/4.5 oz zucchini, coarsely grated
• 100g/3½oz walnut pieces, plus a few extra for decoration
• zest only of one lemon or orange (I use lemon or orange rind oil, no carbs and really quick)
• 200g/7oz almond flour (or alternatively walnut flour, contains more carbs though).
• 2 tsp mixed spice (cinnamon, nutmeg, cloves, allspice, vanilla)
• 1/2 package of baking powder
• 1 tsp baking soda
• a pinch of salt
• 200g/7oz erythritol or other sweetener

For the frosting
• 150g/5½oz unsalted butter, at room temperature
• 45g/3 tbsp erythritol
• 300g/10½oz full fat cream cheese

Directions
- Preheat oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.
- Break the eggs into a bowl, and lightly whisk using a fork.
- Add the oil to the eggs and whisk again.
- Add the grated carrots, zucchini, walnut pieces and lemon/orange zest.
- In a separate bowl, sift the flour, mixed spice, baking powder, baking soda and salt. Stir in the erythritol.
- Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
- Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼ hrs, until the cake has risen and is golden-brown all over.
- Remove the cake from the oven and set aside in the tin to cool for 10-15 mins, then turn the cake out and leave to cool completely on a wire rack.
- While the cake cools, make the frosting. Place the butter in a large bowl with erythritol, beat it for 2-3 minutes until light and creamy, then beat in the cream cheese until smooth.
- Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. Refrigerate for half an hour to an hour. It’s now ready to serve.
 
Last edited:
Hi, really late posting, I have just got back from a wedding reception.
Strange day today regarding food but here goes,
Nothing first thing as I had early hair appointment, had a coffee at the salon
Home late morning and made a kind of bullet proof coffee, cream and coconut oil
Quick snack of cream cheese 2 cherry tomatoes and some cucumber before going to do a food shop
Coffee with cream and a PhD bar
D lo dough pizza topping was cheese, onion, tomato and salami slices
Didn’t eat at the wedding reception just had a glass of wine, however got an attack of the munchies when I got home so I have just eaten livlife toast with peanut butter, no doubt I will pay for this in the morning but as I’ve already said today life is for living and it felt great tucked up in bed with toast, just like the old days ;)
 
ziggy_w said:
Hi @maglil55,

You've been really doing well with your blood sugars, I have noticed. This is really a wonderful achievement. Congratulations.

How have you done it? I remember that half a year ago they were a bit higher.

Is monk fruit different from erythritol? How does it taste? Does it impact your blood sugars?

Here is the recipe for carrot cake:


Carrot cake (BBC)

Ingredients
For the cake
• 4 eggs, at room temperature
• 200ml/7fl oz oil (I use a nut oil such as walnut, macadamia), plus a little extra oil for the tin
• 125g/4.5 oz carrots and 125g/4.5 oz zucchini, coarsely grated
• 100g/3½oz walnut pieces, plus a few extra for decoration
• zest only of one lemon or orange (I use lemon or orange rind oil, no carbs and really quick)
• 200g/7oz almond flour (or alternatively walnut flour, contains more carbs though).
• 2 tsp mixed spice (cinnamon, nutmeg, cloves, allspice, vanilla)
• 1/2 package of baking powder
• 1 tsp baking soda
• a pinch of salt
• 200g/7oz erythritol or other sweetener

For the frosting
• 150g/5½oz unsalted butter, at room temperature
• 45g/3 tbsp erythritol
• 300g/10½oz full fat cream cheese

Directions
- Preheat oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.
- Break the eggs into a bowl, and lightly whisk using a fork.
- Add the oil to the eggs and whisk again.
- Add the grated carrots, zucchini, walnut pieces and lemon/orange zest.
- In a separate bowl, sift the flour, mixed spice, baking powder, baking soda and salt. Stir in the erythritol.
- Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
- Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼ hrs, until the cake has risen and is golden-brown all over.
- Remove the cake from the oven and set aside in the tin to cool for 10-15 mins, then turn the cake out and leave to cool completely on a wire rack.
- While the cake cools, make the frosting. Place the butter in a large bowl with erythritol, beat it for 2-3 minutes until light and creamy, then beat in the cream cheese until smooth.
- Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. Refrigerate for half an hour to an hour. It’s now ready to serve.
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I've been very strict with carbs and I've lost more weight. Also trying not to stress (but not easy with all the family illness as you know). I've also got a new gym so I've upped the Aqua fit and gym sessions although I have a niggling shoulder injury. My BGs can still go up when illness is setting in although not as bad as previously.
Monk Fruit sweetener has been a fairly recent introduction for me. I came across it on a site where there are some rather good Keto Asian recipes www.betterthanbreadketo.com
The monk fruit I use is the Lakanto. There's golden classic which is like a brown sugar and also a white granulated. Very little effect on the BGs. Interestingly it makes wonderful caramel which should interest you. They also make a maple syrup substitute from monk fruit.
I had an experiment going not so long ago as I found a Keto instant pot recipe for creme brulee. Monk Fruit did caramelise with a blow torch but the clear winner for the toffee crack (thanks to @ianpspurs) was inulin. You would never know it was not a 'normal' creme brulee. Monk Fruit wins hands down for caramel though.
Keto sticky toffee pudding is next but how Keto I can get it will be a challenge!
 
@ianpspurs or any other peeps that have experimented with the CCBs. Do they keep well? At room temperature or in the fridge? I’m off on holiday w/c 3rd Sept and thought they’d be good to take with me to keep my seed intake up, but this afternoon is the only real time slot I have to make them, busy week ahead, including an overnight stay in Birmingham! ;)
 
B. One slice of quiche and green tea. L.Cheese and almond bread homemade . D.Egg, as not hungry and green tea, for after maybe a 90% choc, one square.
 
Rachox said:
@ianpspurs or any other peeps that have experimented with the CCBs. Do they keep well? At room temperature or in the fridge? I’m off on holiday w/c 3rd Sept and thought they’d be good to take with me to keep my seed intake up, but this afternoon is the only real time slot I have to make them, busy week ahead, including an overnight stay in Birmingham! ;)
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CCBs keep very well in the fridge IMHO they improve if kept there before eating. We wrap them in foil and I eat them on longer journeys.
 
ianpspurs said:
CCBs keep very well in the fridge IMHO they improve if kept there before eating. We wrap them in foil and I eat them on longer journeys.
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Brilliant, I don’t have enough plain 85% dark chocolate so I’m going to use some Green and Blacks with ginger to make up the correct amount!
 
DJC3 said:
Look what arrived today @ianpspurs. No idea how that happened!
View attachment 28267
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@Goonergal whatever you do don’t buy this - it’s a 2.5 kg bag!
I’ve just opened it to try one or two of the buttons, and must have been back into the kitchen a dozen times since, for some excuse or other - and had ‘just one or 2 more’! They are seriously addictive, and smoother I think than the Hotel Chocolat ones.
 
DJC3 said:
@Goonergal whatever you do don’t buy this - it’s a 2.5 kg bag!
I’ve just opened it to try one or two of the buttons, and must have been back into the kitchen a dozen times since, for some excuse or other - and had ‘just one or 2 more’! They are seriously addictive, and smoother I think than the Hotel Chocolat ones.
Click to expand...

It comes to something when 100% chocolate is moorish! I’m just getting over eating 2 CCBs for dessert with lunch. Not a good idea - felt like a sugar hit without the sugar. Had to have something savoury to counter act. Thankfully gave the rest to a friend this morning.
 
Goonergal said:
It comes to something when 100% chocolate is moorish! I’m just getting over eating 2 CCBs for dessert with lunch. Not a good idea - felt like a sugar hit without the sugar. Had to have something savoury to counter act. Thankfully gave the rest to a friend this morning.
Click to expand...

I know! Who’d have thought it! I certainly wouldn’t this time last year, but I could honestly eat loads of these now.
 
Ive been busy cooking this afternoon :)
I’ve made CCBs, I found some Green and Blacks 85% so although I think the G&Bs with ginger would have tasted nice it would have raised the carb count significantly. They are in the fridge setting as I type, but I did scrape the bowl, into my mouth and it tastes good :hungry: I even braved making my own caramel :happy: Thanks for the recipe @ianpspurs or was it Mrs P?
I’ve also made a batch of LC chocolate granola as you all know I won’t be eating it for breakfast (!) but I like to add a dessert spoonful to my desserts to keep my seed intake up :)
 
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