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What have you eaten today? (Low carb forum)

Madisons said:
Late breakfast/lunch: While prepping, bunch of celery sticks and cucumbers in a cilantro-olive oil garlic dip. Had to have 2 grape tomatoes with it! Then ready was: Usual Portobellin mushroom, red pepper, dandelion greens omelette, along with 1 low-carb toast with aged white cheddar and 5 grape tomatoes and basil. Dessert: Bowl of pressed cottage cheese with few raspberries and handful of pumpkin seeds and a tsp of nut butter mixed in with cinnamon and coconut oil. How can I be still starving??? I must be doing something wrong. Everyone here eats such small portions and have such great portion control. How do you guys do it please? Right now drinking a matcha green tea to suppress any more hunger cravings...
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Can I suggest you have a look at Diet Doctor diet doctor.com ? You'll notice on here meals that pop up like DD crusted omelette.
Many if us here kicked off using the Diet Doctor 2 week keto challenge. It's come a long way since then @DJC3 and myself did their 10 week challenge last year. They have complete meal plans and I found knowing what I was going to have helped a lot. The 2 week challenge is free (as is a number of their recipes) but you subscribe to get full functionality. Try the free trial.

I found it was too much food and had to reduce portions. It's easy as well as you only cook once a day as whatever you have for dinner you cook enough to have it for lunch next day as well. I don't count breakfast as cooking as it's straightforward.

The main thing is, after a few days I was never hungry. I still subscribe as they have so many permutations with the recipes and really useful articles/videos.
 
maglil55 said:
What else is in the coating?
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Just the ‘11 secret herbs and spices’! can’t remember them all offhand, but I know there was paprika, mustard powder, celery salt, s&p. They are supposed to be mixed with flour for the coating and then of course deep fried but this recipe is for the airfryer. The chicken is soaked in buttermilk and patted dry before coating. I’ll post the recipe if it turns out ok.
 
Antje77 said:
Thanks!
I'm going to see if I can buy such a cut around here, it looks amazing!
My 'slow cooker' is of the old fasioned type, running on lamp oil, so not sure what 'high' on a slow cooker is. Would this be the very occasional 'blub' in the pot?

This is my slow cooker.
(Oxtail I made last year, in the bathroom to keep it safe from dogs and cats, and the bathroom can be closed.)
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We don't slow cook our pork or bacon hocks. For the bacon variant (much, MUCH deliciousness) we might give the joint a quick boil to remove some of the salt from curing, but once drained, just score the rind and roast in a slow oven until the meat is cooked, then if necessary boost the oven until the crackling is skyscraper magnificent.

Pork hock the same, only no boiling, but remove the hock from the oven after about 15-20-ish to score the rind -way, way easier than when cold, pre-cooking.

One thing I would comment is that there are plenty tendinous elements to the joints, so carving is more anatomical that slices, and there is quite a bit of "waste" from those bits, but, just save the bones and bits and create stock from whatever isn't scoffed.

Pork - 8/10. Bacon/Gammon = 12/10.
 
Yesterday last breakfast at the B&B which was what I had all week, scrambled eggs, grilled mushroom and portobello mushroom all cooked perfectly. Then 5 hour drive home and small bag salted peanuts in the car. Yesterday evening ordered Indian t/a Chicken Shaslik and cauli Bhajee and one popadom for me. End of holiday week.
Today. Brekkie of slice HiLo toast, lots of tea. Lunch will be rollitos and spoon cheesy coleslaw. Mr PM has asked for a meaty few days after a fishy week! Tonight chilli (small portion) with cauli rice.need a wine free week, might slip the occasional gin in which suits me better.
 
Had post operative check first thing and my 6 stitches removed feels so much better - ones especially in roof of mouth very painful- and healing well, next operation on Nov 5th. Avoided breakfast as too nervy!
Lunch - once over procedure - two eggs scrambled in butter with a slice of hm lc buttered bread. Followed by a few home grown raspberries with 0% fage yoghurt.
Mid pm three squares of 90% choc and a few salted macadamia nuts
Dinner pulled pork with salad and a warmed low carb tortilla (4g of carb per tortilla) really enjoyed this - followed by warmed DGF ginger cake sprinkled with rum and warmed served with 0%fage yoghurt.
Planning tomorrow to make a large new low carb loaf for following week - I slice and freeze - and also a slow cooked passata using my large crop of home grown plum tomatoes. Will do passata slowly tomorrow - cool and then cook slowly again the following day using some high fat local grass fed beef mince for dinner Wednesday and Thursday.
 
shelley262 said:
Had post operative check first thing and my 6 stitches removed feels so much better - ones especially in roof of mouth very painful- and healing well, next operation on Nov 5th.
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Glad to hear your stitches are out and you are recovering well xx
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and Carb Killa bar.
Skipped lunch.
Mid afternoon: black coffee and chocolate chia pudding.
Dinner: ribs with broccoli, Brussels and a couple of baby carrots followed by SF blackcurrant jelly, cream and LC nutty granola.
I am currently eating a commercially produced keto granola, as I have run out of my home made one, and currently don’t feel well enough to stand long enough to make it :( However it is very tasty and has nice big chunky pieces of nuts in it :hungry:

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AndBreathe said:
We don't slow cook our pork or bacon hocks. For the bacon variant (much, MUCH deliciousness) we might give the joint a quick boil to remove some of the salt from curing, but once drained, just score the rind and roast in a slow oven until the meat is cooked, then if necessary boost the oven until the crackling is skyscraper magnificent.
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Mmmmm! Perhaps next time they will get roasted, these were intended for pea and ham soup but no dried peas again,so just some veggies were added. :D
 
Two egg and cheese omelette, two bbq sausages, tomatoes for breakfast.
Tub of chobani 15% protein greek yoghurt, glass of lemon / lime cordial with a scoop full of OsmoLax in it for smoko.
Steak and salad for dinner.
A toasted cheese and onion low carb sandwich, sugar free orange jelly, couple of spoon fulls of two fruits for supper at six.
 
B: 5% fage with seeds and raspberries
2 back to back exercise classes!
L: 2 small bits of cold lamb, some pate on cucumber slices. A piece of lc rhubarb and ginger cake from the freezer, reheated and topped with fage 5%
Feeling tired and grotty this afternoon so fell asleep. Not much better when woke up so cooked spaghetti and meatballs for the boys. Ended up with 1 meatball, 1 tiny bit of pate and a large glass of wine.
Nose now streaming and sneezing.
 
DJC3 said:
Just the ‘11 secret herbs and spices’! can’t remember them all offhand, but I know there was paprika, mustard powder, celery salt, s&p. They are supposed to be mixed with flour for the coating and then of course deep fried but this recipe is for the airfryer. The chicken is soaked in buttermilk and patted dry before coating. I’ll post the recipe if it turns out ok.
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In which case oat fibre should be fine. Sounds like it's just a binder.
 
Annb said:
Have you tried making pea and ham soup with frozen peas? It's not quite the same as using dried peas, but it is very good.
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Now my head is saying "Pea and ham, from a chicken? Now that's clever!".
I may never forget that ad.
 
A bit out of things for the last 2 days. A very old (and very elderly) friend was coming for a brief visit to Stornoway with his daughter and granddaughter, so we were arranging an actual face to face meet-up for yesterday. Also coming along was one of our other friends who had his 69th birthday yesterday - last time they met was when he was a young, newly wed) so I was asked to make a birthday cake - first actual celebration cake I've made in about 2 years! Don't know why the whole thing made me so tired, but it did - even with Neil driving me there and back, I was shattered and still am. I didn't have any of the cake so I hope it was OK.

Yesterday I had bacon and eggs for breakfast, and the same today.

Yesterday I had a small bowl of some very nice soup, made by another friend for us all to share. Couldn't get the name of it but it was a Persian soup made with dried beans and lots of herbs and spices. I've asked for the recipe and will try to replicate it myself - one small bowl shouldn't be too much carbohydrate. Came home with half a dozen tea bags of Yogi tea which was pressed on me when I commented how much I enjoy cardamom tea.

Today I will be making a kind of meat and vegetable hash with the bits and pieces of left-over meat in the fridge. The main veg will be butternut squash but I have no carrots - there were none to be had when Neil went shopping yesterday. I do have quite a lot of green things though, so it should be OK. Actually, I also have some pulp left from making the tomato soup, which I was loath to throw out, so that might find its way into the hash as well. That's where the last of my carrots went.
 
MrsA2 said:
B: 5% fage with seeds and raspberries
2 back to back exercise classes!
L: 2 small bits of cold lamb, some pate on cucumber slices. A piece of lc rhubarb and ginger cake from the freezer, reheated and topped with fage 5%
Feeling tired and grotty this afternoon so fell asleep. Not much better when woke up so cooked spaghetti and meatballs for the boys. Ended up with 1 meatball, 1 tiny bit of pate and a large glass of wine.
Nose now streaming and sneezing.
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Like for the food you managed; hugs for what I hope is just a short lived cold. Rest, fluid and get waited on.
 
Monday bed 7.2 FBG 6.8 - Start of the school run week again but, I have a long weekend coming up! Off Friday & Monday. One of my neighbours passed away this morning too. Myloma, same cancer as the first brother I lost. Like my brother he eventually had to stop treatment as it left him with no quality of life. One day they may find a cure.

B. TAG and 2 slices of SLC toast with coronation chicken.
L. Nothing.
D. Leftover bits of one of yesterday's duck legs with slice of ox tongue, 4 of these mini German sausage, slice of wafer thin roast beef, coleslaw, waldorf salad, santini tomatoes. Grenade ice cream.
 
Breakfast one egg fried in butter and slice of lc bread toasted
Lunch smoked salmon pate on fresh hm lc bread and butter followed by DGF ginger cake with 0%yoghurt fage
Dinner roast lamb with salad followed by DGF raspberry bakewell with a few raspberries from garden
Busy day again so planning feet up and a glass of dry white wine when OH gets home later.
 
Luckily whatever it was making me grotty yesterday mostly passed through today. Just needed a sneaky afternoon nap.

B:, on the run, an avocado and a bit of cheddar
L: 2 boiled eggs on 90 sec bread roll
D: 97% heck sausages cooked in casserole with cabbage and radishes. Finished up some 5% fage with walnuts
 
Bed 8.2 FBG 7.9 - Absolutely no idea why. Nothing I'd eaten would have caused it and I don't feel unwell. Even my "early warning" system of my legs are fine so nothing is lurking.
Grandson increased his afternoon time at school again so we're now only 65 mins short of a full day. I've suggested he sticks the rest if this week then increase again next week after the long weekend. We'll certainly be back full time before the October week.

B. TAG and 2 slices of SLC toast with the last of the coronation chicken.
L. Nothing
D. Leftovers again. 3 slices Danish salami, 2 slices wafer thin roast beef, slice corned beef and slice of ox tongue. Coleslaw, 4 santini tomatoes, 4 mini mozzarella and 1/2 avocado. My new batch of SLC bread arrived so I had a slice of bread and butter too! Question now is do I have a SLC not cross bun or a Grenade ice cream? Decisions, decisions.

Welcome back @shelley262 and glad you're feeling better @MrsA2.
 
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