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What have you eaten today? (Low carb forum)

@DJC3

the mutts? Spoilt rotten! No3 has even been given forgiveness for a couple of puppy accidents. They have missed Mr B terribly though. It is just not the same when the pack isn’t together.

today, had a Bunless Burger King while on the road, and will have a chicken shashlik and saag paneer this evening.

after that, life will be back to normal :D
 
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Evening all. Attempt to get at least vaguely back on track today. Way too much eating been going around here for way too long.

Having skipped dinner last night (not needed due to earlier excessive consumption of almond butter and whipped cream), was hungry a bit earlier than normal today.

Brunch of remains of yesterday’s almond butter (not much!) and whipped cream, 2 Waitrose free range Cumberland sausages and 4 small rashers streaky bacon.

Snack of 1 pack of chicken crackling

Dinner was slow cooked beef short rib. Gets more delicious every time. Then a 25g bar of Aldi Moser Roth 85% chocolate.

Bought some beef shin at the butcher today. Never cooked it before. How long do people reckon in the slow cooker for a roughly half kilo piece?
 
Evening all. Attempt to get at least vaguely back on track today. Way too much eating been going around here for way too long.

Having skipped dinner last night (not needed due to earlier excessive consumption of almond butter and whipped cream), was hungry a bit earlier than normal today.

Brunch of remains of yesterday’s almond butter (not much!) and whipped cream, 2 Waitrose free range Cumberland sausages and 4 small rashers streaky bacon.

Snack of 1 pack of chicken crackling

Dinner was slow cooked beef short rib. Gets more delicious every time. Then a 25g bar of Aldi Moser Roth 85% chocolate.

Bought some beef shin at the butcher today. Never cooked it before. How long do people reckon in the slow cooker for a roughly half kilo piece?

Are you cooking it in one piece, as opposed t in slices or chunks?

I have to say, when I do shin, the butcher usually sells it in slices (although I'm positive he'd to a slab/chunk), which are about 1" thick. I usually just half or quarter the slices and go for it.

We often have this recipe, but us the IP (reduce wine&water by 50%, around 25 minutes, then leave it on keep warm far any amount of time). It's absolutely delicious, although we rarely have the sprouts. How long in the slow cooker? Were I doing it, I'd prep and start it in the morning and let it get on with itself.

https://queenketo.com/keto-beef-shin-creamed-brussels-sprouts/

A thermometer can be really useful sometimes.
 
So,having worked out some menus which may have seen me through autumn and winter the combined side effects of an alpha-blocker and an inhibitor of steroid Type II 5a-reductase seem to have blown those ideas out of the water. Both have common side effects of muscle weakness/wastage along with dizziness, weakness, feeling faint and tiredness - had all those + 3.30 waking and weight gain. Methinks more protein and time on the weights is a priority - today the tiredness and weight drove the menu. Tomorrow is 35th wedding anniversary (Duck+ maybe first wine since Boxing day) and Monday is nursey day so Tuesday looks favourite for more protein
B=tea and watching amazing rugby (kamakaze kids + Maro were awesome); L- celagne, mushrooms and some tommy k; Evening = LOTR, hot choc/cocoa and CCB 104 gms cheddar, 2 slices corned beef and 4 cherry toms. I liked the food but this seems to be a different game.
 
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Are you cooking it in one piece, as opposed t in slices or chunks?

One big piece. Declined the butcher’s offer to dice it.

I was thinking of cooking on low for about 8 hours - i.e a bit longer than short rib and a bit less than oxtail/cheek.

May have to investigate thermometers.
 
Are you cooking it in one piece, as opposed t in slices or chunks?

I have to say, when I do shin, the butcher usually sells it in slices (although I'm positive he'd to a slab/chunk), which are about 1" thick. I usually just half or quarter the slices and go for it.

We often have this recipe, but us the IP (reduce wine&water by 50%, around 25 minutes, then leave it on keep warm far any amount of time). It's absolutely delicious, although we rarely have the sprouts. How long in the slow cooker? Were I doing it, I'd prep and start it in the morning and let it get on with itself.

https://queenketo.com/keto-beef-shin-creamed-brussels-sprouts/

A thermometer can be really useful sometimes.
That recipe looks promising even for me. How many servings/people is that amount for? - only reservation is shin of beef has always seemed to be virtually inedible. Are you telling me honestly this will be ok?
 
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That recipe looks promising even for me. How many servings/people is that amount for? - only reservation is shin of beef has always seemed to be virtually inedible. Are you telling me honestly this will be ok?

That would depend how hungry you are!

We rarely have Brussels with it, as MrB's view of those is not allowable here, without burning out the profanity filter.

We'll often have it with a shredded cabbage concoction, and MrB will also often have some mash.

We can be a bit approximate when it comes to weighing, but in this hacienda, it usually does 3 portions. Me the hungry horse, MrB, plus one left over for when one of us is on our own, or MrB might have it with a jacket spud, if I really feel the need for fish. (Fish is a cruel form of Russian Roulette for him. Quite binary - perfectly fine and chipper, or full-time occupation of a small room for a long time.)

In terms of texture, it is usually well cooked and very tender. If you feel concerned, give it a little longer. I'll sometimes do the cooking, then after a while, when all the pressure has released naturally, I'll open the pot and if I want the meat softer, I'll give it just a few minutes longer.

The natural pressure release is really key for meat dishes, else they can end up tough. In the above case, where I might give it a minute or two longer the natural release is less key.

As using the pressure cooker is a modification of the original recipe, I halve the water and wine by 50%. It the sauce is a bit runny at the end, for your liking, then just saute it a bit to reduce it until a texture you prefer.

If shin is a step too far, it'd work fine with stewing or braising steak, although the sinews breaking down add to the richness.
 
That would depend how hungry you are!

We rarely have Brussels with it, as MrB's view of those is not allowable here, without burning out the profanity filter.

We'll often have it with a shredded cabbage concoction, and MrB will also often have some mash.

We can be a bit approximate when it comes to weighing, but in this hacienda, it usually does 3 portions. Me the hungry horse, MrB, plus one left over for when one of us is on our own, or MrB might have it with a jacket spud, if I really feel the need for fish. (Fish is a cruel form of Russian Roulette for him. Quite binary - perfectly fine and chipper, or full-time occupation of a small room for a long time.)

In terms of texture, it is usually well cooked and very tender. If you feel concerned, give it a little longer. I'll sometimes do the cooking, then after a while, when all the pressure has released naturally, I'll open the pot and if I want the meat softer, I'll give it just a few minutes longer.

The natural pressure release is really key for meat dishes, else they can end up tough. In the above case, where I might give it a minute or two longer the natural release is less key.

As using the pressure cooker is a modification of the original recipe, I halve the water and wine by 50%. It the sauce is a bit runny at the end, for your liking, then just saute it a bit to reduce it until a texture you prefer.

If shin is a step too far, it'd work fine with stewing or braising steak, although the sinews breaking down add to the richness.
Thanks for that. It isn't shin that is a step too far it is almost all beef outside of cheek and a very large rib joint. 250 gms of meat (original weight) sounds about right for me with not much else. Thanks for the idea
 
One big piece. Declined the butcher’s offer to dice it.

I was thinking of cooking on low for about 8 hours - i.e a bit longer than short rib and a bit less than oxtail/cheek.

May have to investigate thermometers.

Here, we have a very post, all singing and dancing thermometer - can go in the over, cal alert when whatever it's stuck in reaches a given temperature, and all that jazz, but it's a two-piece thing, and the ovenproof wire is a bit cumbersome for a quick sheck or something.

Having got fed up of it a few weeks ago, I bought one of these: https://www.nisbets.co.uk/hygiplas-easytemp-colour-coded-red-thermometer/cf913

It's a little slower than the posh job, but it's easy to use, easy to clean, folds up neatly and does a decent job. The posh job is quicker to reach the true reading, but this one is perfectly acceptable.

If you decide that's what you want, and don't have a Nisbets in your locale, don't pay the £5 delivery, as I'll be passing our nearest on on Tuesday afternoon, on my way to my DEXA scan.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee
Lunch: fry up of bacon, egg, mushrooms and two orange rapture tomatoes followed by Greek yoghurt, raspberries and macadamia and coconut keto granola.
Mid afternoon at Nero’s: chocolate brownie carb killa bar and a coconut cappuccino
Dinner: cold bbq chicken with leafy salad, coleslaw, pork scratchings and two orange rapture tomatoes followed by SF jelly, cream and LC chocolate granola.
 
It's 11.15 pm now and I have just had my first food of the day - Parma ham. It's been such a busy day that I had no time to test, or eat and I'm even a bit short on fluids.

I thought the cooking for tomorrow would be easy enough to manage but I did have Em here for much of the day and she had to be amused (and wanted to try the cupcakes I was making so I ended up making a batch for her to taste and take home with her). Neil tried to amuse her by asking her to help put some pillows and quilts into the loft for storage but it ended up with him in the loft, Em half way up the ladder and me shuffling backwards and forwards with the packages to hand them to her. Didn't save me any time at all. Luckily Mum got off work a bit early and came to pick her up (just in the middle of a hide and seek session). Somehow I've managed to make a big pot of lentil soup (not planned but had a special request), macaroni cheese with cheesy pastry discs, (bought a bottle of ketchup to go with it since it's aimed at children, 36 cupcakes (3 flavours) and a tray full of little egg mayo sandwiches - oh and I did remember to take the spicy veg out of the freezer. It's all on the kitchen table, packed and ready to go and, to be honest it doesn't look like much for all the effort. It will have to do though and I don't think anyone will dare to complain.

So, with that all finished, I remembered that I ought to put something inside myself. I do have a nice steak in the fridge which I was going to have but couldn't be bothered and just opened a packet of Parma ham. I wonder what that will do to my BG.
 
Almost lunchtime now since I have to go out early to set up my food offerings in Stornoway. Just realised that I am also supposed to be running a "workshop" for the children on World Citizenship, focussing on racism. Haven't prepared anything for that specific point but have done the basics of the World Citizenship. I think I can probably wing it - get them to do all the work, which is what I used to do with my students, just guiding the conversation. I do know the stuff - just haven't marshalled it all together.

So, I didn't bother, once again, with the steak and just made a quick sausage casserole - inspired by an old cast iron pan which Neil found in the loft yesterday. My late husband bought it for me in Sweden on one of his trips there, quite a few years ago now. Sausages, green pepper, a small piece of onion lurking in the veg drawer in my fridge, some red cabbage, some chopped ginger and some tomatoes. Probably too many carbs, but I won't eat much of it. I'm actually not hungry and my BG is high (it was 21 last night and still 13.2 this morning) but, going out for several hours would be foolish without food inside me. I don't think there will be much there that I can have although I ought to try to drink even if it's just the disgusting Stornoway water (even worse than our own tap water)!
 
Working backwards again
26-10-19
Breakfast two portions of nut granola.
Separated by about two hours.
Lunch mushroom, stilton and scrambled egg mess. Tea
Several teas and coffees.
Dinner out.
Pâté with fig chutney and ciabatta. Several very small slices. Mixed seafood stew with vegetables. Did ask them to leave out the chips and bread, but got chips anyway. Did eat some. No dessert. Wine
Bedtime tea

25-10-19
Breakfast: nut granola and my brother made me a delicious cheese omelette.
Lunch: half a can of tomato soup.
Later small Apple and 2 big chucks of cheese. Not much food in the motorhome.
Dinner. Waitrose meal. Salmon mousse. Tiny piece of toast with it. Pork shoulder and mixed vegetables. Wine (too much)
Later several chunks of stilton.
Sat up talking and drinking with Son1 until 4am.
 
Hello all,

I don't know if anyone else has been experiencing this -- but I have noticed that I've been a lot hungrier lately. While for the last half year (since keeping track of it on cronometer) I have usually been undereating by a significant amount, for the last two to three weeks I have eaten a lot more. Carbs have pretty much stayed the same though.

Have also missed a couple of days posting, so will start with yesterday.

Breakfast: Two double decaffeinated espressos with cream and erythritol.

Lunch: A three-egg omelette with cheddar. Lamb's lettuce with an olive-oil-balsamic-vinegar-lime dressing and feta cheese. A package of chicken cracklings. A small low-carb brownie square (gone now).

Snack: Another package of chicken cracklings.

Late night snack: Two glasses of red wine and two more packages of chicken cracklings.

Edited to add the "der" to undereating. Didn't really make sense before.
 
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Have been away for weekend as a house guest so things have gone a bit awry (cant spell any more). Supper Friday was a large cod from the fish and chip shop which was great quality all fish and minimal batter so took the 6.8 fbg on Sat. Last night becauseit was Strictly in PJs night it was a case of “prick and ping” so I brought down a supermarket Chicken Shislak which I had with tenderstem broccoli mini pack also pinged. Back home now and had goats cheese salad (tiny) for lunch and will have sirloin steak with a friedtomato and yet more tenderstem brocolli tonight.
Its easier being away when you buy your food and you can have more control IMO but so lovely to stay with friends but there is a degree of “fitting in” even if they do know you now eat differently.
 
Today was all about the occasion rather than the food - don't think my body knows if it is on its arm or its elbow just now. B=tea. L= duck, broccoli and celeriac dauphinoise and 150 mls red wine - that was my celebration for 35 years wedding anniversary; E= hot chocolate (almond milk and unsweetened cocoa) and .5 CCB. Did have a coffee with Arla soya cream mid morning. Close to what Julie had so she is happy ( no guilt as she likes duck and a glass of wine) and all is good, if a little hungry.
 
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