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What have you eaten today? (Low carb forum)

Bed 5.4 FBG 5.9. My BGs have pretty much stabilised after 6 days but still getting the dawn rise if breakfast is delayed. However, even that rise is lots lower. I'd forgotten how much I like knowing what I'm going to eat and even Hubby isn't complaining about his slight amended versions!

B. Stuck with TAG and smoked salmon with 2 scrambled eggs. Then off to rake the boys to jujitsu.
L. Drink of coconut milk when I got back from shopping for today & tomorrow.
D. The chicken and broccoli stir fry I should have had earlier in the week. I made up the spicy, garlic mayo which surprisingly good with it and added green beans. Just water to drink. 20220122_183735.jpg
 
Mrs T 123 said:
hello & a warm welcome to @RosemaryJackson & @coby - the more the merrier that's what I say ... :happy:

Brunch - 2 scrambled cheese n eggs. Usual mug of earl grey tea

Dinner - sliced turkey breast with brussel sprouts and a little garden peas & carrots. 1 dgf orange & cranberry blondie heated up with some greek yoghurt over the top. Another mug of earl grey
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I can only have a teeny weeny little carrot and no garden peas. But okay with mushy peas - who knew even I cannot work that out!
 
Riva_Roxaban said:
I have never eaten snails
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@Riva_Roxaban, Garlic butter is traditional with snails in France. It can be utterly delicious. I doubt if the actual snails taste of much. There is a vegetarian alternative using mushrooms instead. The advantage of snails is that the shell can be filled to the brim with the melted garlic butter, which is then quaffed off as if from a tiny cup.
I once stayed in a kind of French pub, taking meals in the bar. An old French man had ordered snails and was very pleased with them. He called out to the landlady, "Madame, did you make these snails?" She replied, "Monsieur, it is God who makes the snails. I make the sauce". It was pretty clear which she thought the more important, and she was not wrong!
 
Morning everyone. Today I've had scrambled eggs for bf and am looking forward to a lamb shank plus roast butternut squash and veg for lunch and 2 Ryvitas with soft cheese and strawberry on top for tea. I was a bit wary of going low carb but have found it quite enjoyable and not as hard as I expected. Maybe I'm getting mellow in my old age!
 
Bed 6.4 FBG 5.9. Got breakfast quickly this morning so I'm waiting to see if that suppresses the dawn rise. I know what I'm having today so I'll get this done now.

B. Still on the DD schedule. TAG and Jill's cheese crusted omelette. I'd forgotten how good and filling that omelette is!
L. Nothing - I'll be off to swimming lessons with grandson.
D. Off piste but still low carb - GF Haggis from the butcher (which doesn't spike me), neeps and cauliflower mash. I'm planning on making cranachan with LC meringues & raspberries when I get back. I'll be using Monk Fruit to make the meringues and again for the small amount of toasted oatmeal I'll have to use. There's a good Nick Nairn trick I've used for years when toasting the oatmeal (I was prone to burning it). He mixes it with brown sugar. I use golden Monk Fruit. Spread on a tray and into the oven. Watch like a hawk as it caramelises quickly before the oatmeal has a chance to burn. Once it cools, a quick whizz to break it down but not too much. I never assemble until the last minute. Always just have the cream whipped, meringues crushed and the toasted oatmeal ready to layer with the raspberries. For those who like alcohol in it, soak the raspberries in a LITTLE Jack Daniels Honey bourbon and "accidentally" swirl some through the cream on assembly.
I will have my normal campari and soda too.

Edited to add adjusted burns supper photos. View attachment 53027View attachment 53028
 
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OMAD today. It will be the last of the chilli/orange/beef stew that I made a few days ago. Not sure when I'll have it. BG is a bit high again - 13.4 - not high enough to take drastic action yet but I might have to have my meal a bit earlier than intended to get it down to a more reasonable level. So far, since 4 am, only 3 cups of tea. I do take milk in my tea (full cream) so that probably helps to push BG up - of course it takes next to nothing to do that to me.

Last night I chopped up a large bowl full of cauliflower and other veggies to make my piccalilli and left them in salt water overnight, so I'd better get to that - it's ended up rather more than I intended so will have to dig out quite a few jars to store it in.
 
Alexandra100 said:
@Annb, recipe?
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I may have said it before - I am an experimental cook and rarely remember my recipes from one time to another. I'll try to keep track this time and let you know.

It certainly starts off with "Take whatever cauliflower you have left over and chop into pieces less than 1 cm cubed. Use stalks as well as the flowery bits. Chop a medium sized courgette and a couple of carrots - the same size as the cauliflower. Finely chop a couple of shallots (could use halved baby onions if you can get hold of them - I can't).

Place the whole lot into a bowl with a handful of salt and cover with cold water. Leave to stand overnight, or at least 4 or 5 hours."

I will be adding some apple to give a bit of sweetness but avoiding actual sugar, honey or sweeteners and I will be using cider vinegar. The experiment is in the thickener and the herbs or spices. Usually I just use spices but was thinking of adding my favourite herb - basil - this time. Thinking of using linseed as well. Trial and error is the name of the game.
 
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Just had my OMAD. Took the remaining beef and added some tomato/cauli mixture from yesterday and some spiced yoghurt from a day or so ago - can't remember what I made that for - then divided it into 3 x 1 portion pie dishes. Put puff pastry tops on 2 of them and will get away with a small amount of pastry on another OMAD day. The third one I topped with frozen mashed potato and had that for my meal. Not a huge amount of potato so it is likely to be a reasonable carb level. And the theory is there for testing again (that frozen potato has a lesser effect on BG than fresh potato).

A little earlier my BG rose to 17 so I took a correction dose which depressed the level quite a bit. We'll see what happens after the potato. Couldn't find the cider vinegar but I was sure I had some so making the piccalilli making was delayed until Neil found it for me. I will make it this evening now.
 
breakfast; low carb granola, a slice of carbzone toast with butter
mocha
lunch: serrano ham with half a pot of cottage cheese and a low carb crispbread. fibre one protein bar
dinner: bacon, egg and a tiny potato skin covered in cheese. raspberries and cream, too much 90% lindt

ordered from DGF as I realised only one mince pie in freezer left! not bad to say they came start of december. never really been into cakes, even pre diabetes but thought I'd try the pecan cookies, orange choc brownies and gingerbread blondies. kept in freezer for an occasional treat, probably still be there in July!
 
B1DB408E-028B-4EA9-BC5A-C050161554AD.jpeg
Lunch one slice of fried bacon and two eggs with one slice of low carb toast followed by Greek yoghurt and a few raspberries
Dinner roast chicken with a couple of high %pork chipolatas and sprouts with splash of chicken stock with glass of dry white wine followed by DGF lc chocolate brownie warmed and served with spoon of cream.
Will be using left over chicken in a frittata tomorrow and using carcass for hm chicken stock.
 
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maglil55 said:
Bed 6.4 FBG 5.9. Got breakfast quickly this morning so I'm waiting to see if that suppresses the dawn rise. I know what I'm having today so I'll get this done now.

B. Still on the DD schedule. TAG and Jill's cheese crusted omelette. I'd forgotten how good and filling that omelette is!
L. Nothing - I'll be off to swimming lessons with grandson.
D. Off piste but still low carb - GF Haggis from the butcher (which doesn't spike me), neeps and cauliflower mash. I'm planning on making cranachan with LC meringues & raspberries when I get back. I'll be using Monk Fruit to make the meringues and again for the small amount of toasted oatmeal I'll have to use. There's a good Nick Nairn trick I've used for years when toasting the oatmeal (I was prone to burning it). He mixes it with brown sugar. I use golden Monk Fruit. Spread on a tray and into the oven. Watch like a hawk as it caramelises quickly before the oatmeal has a chance to burn. Once it cools, a quick whizz to break it down but not too much. I never assemble until the last minute. Always just have the cream whipped, meringues crushed and the toasted oatmeal ready to layer with the raspberries. For those who like alcohol in it, soak the raspberries in a LITTLE Jack Daniels Honey bourbon and "accidentally" swirl some through the cream on assembly.
I will have my normal campari and soda too.

Edited to add adjusted burns supper photos. View attachment 53027View attachment 53028
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Cranachan is not as sweet as the traditional version but still delicious. I reckon I prefer cauli mash over potato now as well.20220123_185835.jpg20220123_191443.jpg
 
Nothing for breakfast, felt crook in my gut.
Couple of hard boiled eggs and a bit of salad in low carb wraps, lemon cordial osmolax mix for smoko.
Cold meat and a mixed salad, small portion of lemon sorbet for lunch.
Two slices of cheese on toast for supper at six.
 
Frozen potato (mashed) doesn't spike my BG. In fact it dropped away to 3.5 and my Libre was yelling at me to do something about it. So I had a packet of crisps - 13 g carbs in 25 gram packet and now it's shooting up again - 9.0 and rising! But it seems pretty clear that freezing the potato does something to it chemically. Might try that again, but will be sure not to overdo it. Crisps, on the other hand, not a good idea.
 
maglil55 said:
Cranachan is not as sweet as the traditional version but still delicious. I reckon I prefer cauli mash over potato now as well.View attachment 53029View attachment 53030
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Is that just neeps with your haggis, or do you mix carrot with it? For myself, I've never been keen on swede in any form - could never get it dry enough and it always tasted "wersch" but could cope with it if there was some carrot mashed with it.
 
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