What have you eaten today? (Low carb forum)

[DCUKMod]

My parents know how to take care of cuts it's a tad serious, comes close to a cut when i was chopping carrots two years ago. Just keeping it dry, checking for infection, and might have GP look at it on Monday, tomorrow, if needed. I have plenty of sharp knives, if the knife was dull or dirty it would have been a lot worse. It was a very clean cut from a serrated paring knife.

I'm in total agreement that cuts from a dull knife are far worse than sharp. We have one of these for blade management, as suggested by our butcher: https://www.awesomechefknives.com/c...ducts/f-****-rapid-steel-rapid-steel-polish-1 , as a maintenance tool.

We always keep sterile skin closures at home, for quick management of those little bleeders, and for riskier stuff, and I have chain male gloves, which will certainly fend off a cut, but a chop would be something else.

 

[Quinn1066]

I'm in total agreement that cuts from a dull knife are far worse than sharp. We have one of these for blade management, as suggested by our butcher: https://www.awesomechefknives.com/c...ducts/f-****-rapid-steel-rapid-steel-polish-1 , as a maintenance tool.

We always keep sterile skin closures at home, for quick management of those little bleeders, and for riskier stuff, and I have chain male gloves, which will certainly fend off a cut, but a chop would be something else.

I get my knives sharpened professionally by a shop in town, where I purchase all my genuine knives. The cut was caused by this knife here, always kept with a blade cover on. I was cutting cauliflower, and for broccoli and cauliflower this knife is perfect. https://www.victorinox.com/global/e...ng-Knives/Swiss-Classic-Paring-Knife/p/6.7633

 

[DCUKMod]

I get my knives sharpened professionally by a shop in town, where I purchase all my genuine knives. The cut was caused by this knife here, always kept with a blade cover on. I was cutting cauliflower, and for broccoli and cauliflower this knife is perfect. https://www.victorinox.com/global/e...ng-Knives/Swiss-Classic-Paring-Knife/p/6.7633

With the tool I linked to, we just give the knives a stroke through every few times they'd are used. That keeps them well honed. We haven't needed professional sharpening since using it, although the butcher has offered to do our knives in their machine.

We love our butcher.

 

[ianpspurs]

Evening all
B: a few black coffees
L: leftover DD chicken fajita bowl. Still good.
D: a substitute meal as I ended up with more people than I’d expected to feed. Had enough store cupboard ingredients for https://www.dietdoctor.com/recipes/keto-tuna-casserole which is quick and easy and popular with everyone. Had a salad with it.
@Quinn1066 sorry to hear about your finger. I’ve ended up in A&E a couple of times for similar accidents. I find using sharp knives very satisfying but my knife skills obviously have room for improvement.

Thanks for the link to the DD tuna recipe. Julie has a visceral dislike of tuna and I would ditch the chilli but for once I can see a DD idea that I could work with even if it has a keto prefix - quite worrying really.

 

[PenguinMum]

I can never eat tuna cos that’s what my cats eat.
Yesterday had my usual LL toast and tea. Went out for a lovely meet up with three other mums I met 30 years ago when we all had our firstborns. We see each other twice yearly these days. Lunch was a chicken, bacon and avo salad, a Diet Coke and a coffee. The first coke they brought me was full sugar and though they insisted I was wrong they eventually found me a bottle of Diet Coke which is what they should have brought in the first place. Taught me a lesson to be wary of draught coke. Had supper with No 2 son again and we had lamb steak and salad and some wine and good conversation.
Mr PM back this evening and roast chicken and veg on the menu.

@Winnie-the-Pooh and @Quinn1066 hope you both feel better soon.
I noticed all the Chinese students in town yesterday wearing face masks.

 

[DJC3]

Thanks for the link to the DD tuna recipe. Julie has a visceral dislike of tuna and I would ditch the chilli but for once I can see a DD idea that I could work with even if it has a keto prefix - quite worrying really.

It is worrying! The Chili is barely noticeable, even granddaughters didn’t spot it - we all add a dollop of hot sauce on the side of the plate too.
It’s not the keto prefix that bothers me, so much as ‘casserole’ that stopped me trying it for ages.

 

[Quinn1066]

@PenguinMum I am slowly re-introducing meat, I am comfortable with tuna now, and chicken is ok, but with this "higher" for me carb way of eating I think I will leave it at that.

Today 02/02/2020
No blood glucose measurements recorded, I presume the cut on my finger and the adrenaline from last night would have effected them, no measurements tomorrow either. But after my asthma is back under control and I know weather or not I need to take more antibiotics testing will resume.

Breakfast: 50g rolled oats, 70g fresh blueberries, 20g peanut butter, 100g natural non-fat yoghurt.

Lunch: 38g sunflower sourdough, 30g plain hummus, 119g raw tomato, mustard, 16g 50% reduced fat cheese

Dinner: 2 white corn tortilla, 3 large eggs fried in 3g butter made into omelette then put on tortillas, 146g fresh cauliflower, 20g old el passo mild salsa.

Snack: 1/2 cup 2% milk, divided into coffees throughout the day.

 

[ianpspurs]

we all add a dollop of hot sauce on the side of the plate too..

Now you've just gone too far.

 

[PenguinMum]

It’s not the keto prefix that bothers me, so much as ‘casserole’ that stopped me trying it for ages.

Lol you sound like Mr PM if he thought he was eating anything called casserole or stew it would be a problem. Tell him its whatever “in sauce” no problemo!

 

[maglil55]

Thank you, @maglil55 for your very interesting recipe! Many things in there I want to try

Is there a particular reason for first separating the juice from the meat and in the end putting it back together? I was thinking to just keep everything in the same pot and add flavours (the orange sounds very interesting, I may just give that a try in other recipes as well!). What is the reason for discarding the fat from the stock? Usually fat gives a richer taste in my experience.

Separating the liquid and ox tail makes it easier to remove the solidified fat and removing the fat improves the flavour as there tends to be a lots of it. Remember the ox tail has been slow cooking in this for about 6 hours anyway and the meat was sealed first. There will be plenty flavour in it.

 

[DCUKMod]

Separating the liquid and ox tail makes it easier to remove the solidified fat and removing the fat improves the flavour as there tends to be a lots of it. Remember the ox tail has been slow cooking in this for about 6 hours anyway and the meat was sealed first. There will be plenty flavour in it.

At that point, I often find the bones liberate themselves from the meat too, which is fine by me.

 

[DJC3]

Lol you sound like Mr PM if he thought he was eating anything called casserole or stew it would be a problem. Tell him its whatever “in sauce” no problemo!

Funny how a word can make so much difference. I don’t even speak it’s name at home - I call this dish ‘tuna bake’ which I can say without shuddering. I don’t mind an actual old fashioned casserole but the DD site uses it to mean all sorts of oven baked dishes - even quiche type things- which bear no relation to what I think a casserole is. I guess it’s just the ‘2 nations divided by a common language’ thing.

 

[ianpspurs]

Funny how a word can make so much difference. I don’t even speak it’s name at home - I call this dish ‘tuna bake’ which I can say without shuddering. I don’t mind an actual old fashioned casserole but the DD site uses it to mean all sorts of oven baked dishes - even quiche type things- which bear no relation to what I think a casserole is. I guess it’s just the ‘2 nations divided by a common language’ thing.

Forget the name I am interested in the practicality. Garlic mayo probably a swap I would make. If I chose to have that as an OMAD would it be suggested I had a 1 or 2 serving size? I had a very unhelpful experience with the "personalised" DD mealplan. Once we move and the dust settles I would like to try again but some of the suggested portions are ridiculous - small to non existent - let alone requiring me to set aside all kinds of taste objections.

 

[DCUKMod]

Forget the name I am interested in the practicality. Garlic mayo probably a swap I would make. If I chose to have that as an OMAD would it be suggested I had a 1 or 2 serving size? I had a very unhelpful experience with the "personalised" DD mealplan. Once we move and the dust settles I would like to try again but some of the suggested portions are ridiculous - small to non existent - let alone requiring me to set aside all kinds of taste objections.

To be clear, I haven't done any of the Diet Doctor stuff, following any recipes. I might have freestyler around a few though.

If you have a big appetite, the do a bigger batch. As I read it, many of DD's recipes seem leftover friendly in that a recipe is often mentioned as being for dinner, then next day's lunch. If the straightaway, next day thing doesn't appeal, you couldn't likely freeze some?

 

[ianpspurs]

To be clear, I haven't done any of the Diet Doctor stuff, following any recipes. I might have freestyler around a few though.

If you have a big appetite, the do a bigger batch. As I read it, many of DD's recipes seem leftover friendly in that a recipe is often mentioned as being for dinner, then next day's lunch. If the straightaway, next day thing doesn't appeal, you couldn't likely freeze some?

Thanks. Not at all keen on leftovers, certainly not frozen. I'm pretty sure I would have no problem eating the whole thing. If those quantities /4 are what I "should" eat things are far worse than I thought unless they are part of a 3 meal day but breakfast doesn't usually figure for me. Maybe I should just focus on the macros/ratios not the weights?

 

[maglil55]

@Chook - fantastic results! Well done you. @shelley262 - you too on the cholesterol. @Brunneria - gorgeous doggie. Your pics got collective "awwwws" from the two grandsons.
@DJC3 & @Annb - I have more than a few UFOs in my freezer as Hubby dubbed them (unidentified frozen objects). Labels ain't what they used to be. Back to this week's food.
Wednesday - bed 6.1 FBG 5.2
B. TAG with ADOC
L. Sticking to DD today. Remains of the chicken parmesan on its own - no cabbage.
D. Hubby at the football so I had the seafood salad again which doesn't suit him. Mix of a few prawns, smoked salmon, lettuce, chopped cucumber & santini tomatoes, 1/2 avocado, 3 walnuts, anchovies (they needed finishing) and garlic mayo. It's a substantial salad and one of the nicer DD salads.

Thursday 30 January - bed 7.3 FBG 7.0. Legs were bad and I awoke snuffly so it appeared something was brewing. I got the good old Frist Defence out, took a paracetamol and went off to Aqua. It was a really busy day. From going to Aqua I was mostly out and about transporting family to different places until I eventually got home at 6pm!

B. TAG with ADOC.
L. Nothing - at Aqua then rushing here, there and everywhere.
D. Another very likeable DD offering - pork chop & cabbage casserole. I didn't bother with the parmesan butter as the cabbage casserole is creamy and delicious.
https://www.dietdoctor.com/recipes/keto-pork-chops-cabbage-casserole. To be honest, the photo doesn't do it justice. I'm even beginning to like cabbage again. I had 6 cherries later.

@PenguinMum - I've been in two Icelands and neither have the cauliflower rice back in. M&S have packs in with their stir fry deals and I've bought them, split them into small ziplocks and freeze to have some in reserve. There's too much in one bag for a single portion.

 

[ianpspurs]

@Chook - fantastic results! Well done you. @shelley262 - you too on the cholesterol. @Brunneria - gorgeous doggie. Your pics got collective "awwwws" from the two grandsons.
@DJC3 & @Annb - I have more than a few UFOs in my freezer as Hubby dubbed them (unidentified frozen objects). Labels ain't what they used to be. Back to this week's food.
Wednesday - bed 6.1 FBG 5.2
B. TAG with ADOC
L. Sticking to DD today. Remains of the chicken parmesan on its own - no cabbage.
D. Hubby at the football so I had the seafood salad again which doesn't suit him. Mix of a few prawns, smoked salmon, lettuce, chopped cucumber & santini tomatoes, 1/2 avocado, 3 walnuts, anchovies (they needed finishing) and garlic mayo. It's a substantial salad and one of the nicer DD salads.

Thursday 30 January - bed 7.3 FBG 7.0. Legs were bad and I awoke snuffly so it appeared something was brewing. I got the good old Frist Defence out, took a paracetamol and went off to Aqua. It was a really busy day. From going to Aqua I was mostly out and about transporting family to different places until I eventually got home at 6pm!

B. TAG with ADOC.
L. Nothing - at Aqua then rushing here, there and everywhere.
D. Another very likeable DD offering - pork chop & cabbage casserole. I didn't bother with the parmesan butter as the cabbage casserole is creamy and delicious.
https://www.dietdoctor.com/recipes/keto-pork-chops-cabbage-casserole. To be honest, the photo doesn't do it justice. I'm even beginning to like cabbage again. I had 6 cherries later.

@PenguinMum - I've been in two Icelands and neither have the cauliflower rice back in. M&S have packs in with their stir fry deals and I've bought them, split them into small ziplocks and freeze to have some in reserve. There's too much in one bag for a single portion. View attachment 38294View attachment 38295

Liked the sound of the pork (not chop) and cabbage BUT - followed the link. 900/6 = 150 gms? That pork chop looks much bigger (really small/tea plate in photo?) and just how much cream, cream cheese and sour cream is in that casserole?. I notice the macros are similar to the Tuna dish. It seems I have so much work to do on my tastes to achieve what others have - seemingly all eating keto. It is quite depressing. I'm not trying to be querulous I am just utterly bewildered by this keto stuff. What is the cabbage even doing there, surely it would be best to just go carni if that is a veg option?

 

[maglil55]

@Chook - yet more gorgeous doggies. I'm assuming Jack is the one on the right with the "butter wouldn't melt" look in his eyes? Nor passed some other replies to the cooking of ox tail. Glad to see we all agree - cook long and slow. There are a few that produce jellied stocks. There are odd occasions I retain the fat - one being poultry fat. Chicken skins in cooked in poultry fat adds to their flavour.
Friday 31 January - my BGs continue to be a bit higher than usual but my legs are still iffy and still a bit sniffy. Bed 7.4 FBG 7.3.
B. TAG with ADOC.
L. Nothing - after the school run I was straight to physio which was both agony and relief for my iffy legs. Then straight back to knock together Macaroni & bits (veggie ones) for the boys lunch. Pick up from school, lunch for them then off to swimming for a couple of hours (no moany women this week).
D. Ate a couple of slices of German sausage while waiting on dinner. Tonight I had the DD pizza omelet with a salad of lettuce, tomato, 1/2 avocado, roasted peppers and mayo.
Another TAG with ADOC.

A small Skyr Isey yoghurt from M&S - vanilla. Son tells me there is one with apples which is low carb but they'd run out. Got to say though it was seriously good.

 

[maglil55]

Liked the sound of the pork (not chop) and cabbage BUT - followed the link. 900/6 = 150 gms? That pork chop looks much bigger (really small/tea plate in photo?) and just how much cream, cream cheese and sour cream is in that casserole?. I notice the macros are similar to the Tuna dish. It seems I have so much work to do on my tastes to achieve what others have - seemingly eating keto. It is quite depressing. I'm not trying to be querulous I am just utterly bewildered by this keto stuff. What is the cabbage even doing there, Surely it would be best to just go carni if that is a veg option?

I tend not to weigh. I use DD recipes as a guide but not necessarily follow them to the letter. The pork chop I just used a normal sized pork chop as there is nothing to bother about carb wise. The cabbage casserole I did follow the recipe but it was a tad too creamy. It's time in the oven reduced the wetness but I get why they made it so creamy because of the oven time. I'll just judge it next time as it did come out with a glorious, golden, cheesy topping. Just needs a bit less wetness.
I've found with DD it tends to be too much food and at times too creamy. I say this as a person who loves creamy sauces so for me to find them too creamy is quite something. Like @DJC3 & @Goonergal I'm reducing my cream consumption much as I like it.

 

[ianpspurs]

I tend not to weigh. I use DD recipes as a guide but not necessarily follow them to the letter. The pork chop I just used a normal sized pork chop as there is nothing to bother about carb wise. The cabbage casserole I did follow the recipe but it was a tad too creamy. It's time in the oven reduced the wetness but I get why they made it so creamy because of the oven time. I'll just judge it next time as it did come out with a glorious, golden, cheesy topping. Just needs a bit less wetness.
I've found with DD it tends to be too much food and at times too creamy. I say this as a person who loves creamy sauces so for me to find them too creamy is quite something. Like @DJC3 & @Goonergal I'm reducing my cream consumption much as I like it.

Thank you for that. Seeing as you like cream and find their recipes too creamy does confirm my gut reaction to many of their recipes.. A little more hopeful after that post. Still not liking the pork chop idea.