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What have you eaten today? (Low carb forum)

Tuesday 21 June - bed 7.5 FBG 7.8

School sports day for the youngest - he got 4 firsts and a 3rd.

B. Just TAG. Running about às usual (not literally obviously)

L. Bit of crustless quiche.

D. M&S best ever prawn cocktail, poached salmon fillet, 1/2 avocado and santini tomatoes. Grenade Ice cream bar and 4 King cherries.

Gin and zero lemonade with a slice of orange.

@MrsA2 - I sympathise! I keep asking Hubby why does he feel the need to wake me on a Sunday (to ask am I OK) - My one day I don't have to be anywhere early!
 
I’m Watching your fermenting trials with interest @shelley262 and looking forward to progress reports.
Todays food was
B- overnight seeds & yoghurt
Mid morning black coffee and lovely catch up with a friend in a garden centre cafe terrace.
L- cold chicken, cream cheese and sauerkraut in SLC roll. H/m yoghurt and unsweetened rhubarb to follow.
D- sesame crusted salmon with roast veg, steamed spinach and grilled Halloumi . 2 glasses white wine.
DGF Brookie just now. I’m going to stop buying these cakes ( I must have said that 100 times) IMG_1655924328.193212.jpg
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee a carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and a food dr bar.
Dinner: broccoli and cauliflower cheese with runner beans and Brussels followed by SF blackcurrant jelly and cream.

8EEC36F2-326A-4D4A-960C-4809B20816C1.jpeg
 
Yesterday I had a job as a deckhand to bring a sailing ship from Terschelling to Stavoren, only the skipper and I, no wind, so we went under motor for a long day.
Still, it was a very nice day with a skipper I hadn't worked with before. Turned out she and I had no trouble finding stuff to talk about for 9 hours straight so we haven't been bored at all! :)

Her last group left too much food for her so todays meal was cobbled together from what I took home: broccoli, bell pepper and mushrooms with a cheesy onion sauce (colour comes from the tomato paste I added as an experiment, can recommend!) and very thin and crispy rashers of bacon. :hungry:
And enough left for tomorrow too. :)

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Bacon, two egg and cheese omelette, two slices toat and vegimite for breakfast.
Two sausage rolls for smoko with the newish Blue Care nurse, when she finished the doinng the dressing on my legs.
Slow cooker stew and veggies for lunch.
Tin of pumpkin soup and two slices of toast for supper at six.

Some pepper crackers and blue cheese watching Prime TV.
 
Talking leftovers, I had carefully saved the stalks of last week's cabbage and broccoli and cauliflower ready to make "fridge gravel" to find son had thrown them out :arghh:.
He has now been re-educated to know that , if they are in the fridge in a bag then I've not gone crazy and they are being carefully stored for a reason .

A cooking day today as I had volunteered to provide some low carb food for a social event the local WI were holding. Not only was this WI but at least 4 members are professional cake makers. No pressure then :nailbiting:
Sausage rolls in fathead dough (1st try, tasty, not very attractive and not really worth the bother. Plain sausages (95% chipolatas)would have done)
Cauliflower cheese savory (a hit, always works and goes down a treat)
Seedy crackers (again not uniform in looks but loved by most)
Rhubarb and ginger cake (another hit, used ground almonds and Truvia sweetner but only 40g to give 30 bite size pieces)
Coffee cake (another hit, used coconut flour, very runny batter gave a very moist cake)

So today I mostly ate tastings and leftovers
And 2 glasses white wine
 
MrsA2 said:
Talking leftovers, I had carefully saved the stalks of last week's cabbage and broccoli and cauliflower ready to make "fridge gravel" to find son had thrown them out :arghh:.
He has now been re-educated to know that , if they are in the fridge in a bag then I've not gone crazy and they are being carefully stored for a reason .
Click to expand...
Reminds me of when aged around 12 or so, I ‘helpfully’ threw away a pan of greasy water sitting in the kitchen, only to be told later it was in fact a pan of stock my dad had made!

Yesterday I went for the Waitrose lamb ribs. Just air fried with salt. Delicious. The day disappeared due to an unnecessarily long zoom call, so ended up with yoghurt, double cream and raspberries for ‘dinner’.
 
Been away in Padstow for the last week, household of 11 people celebrating son’s wedding. I fell into a pattern of following the white diet eating twice a day! Half the household shared a vicious little tummy bug so I stuck to a slice of white bread toast in the morning and an early supper of white fish and green veg. Mercifully neither Mr PM or I caught the bug though those affected left after two days. But we were very careful with food choices and hand hygiene just in case. Normal service starts tomo what a shock to the system that will be!
 
Broke my fast at 1 pm after we got back from the hospital appointment. I felt very hungry and made myself a 3 egg mushroom omelette. It could have been earlier, but I was unable to stand and move around, so I had to wait until I could pluck up courage to just put up with the pain and stand at the cooker - that was once the pain killers had started to kick in.

I will have a second meal today, although right now I'm pretty full. It will be bacon and sausage casserole with lots of veggies. Might even put in a few beans or perhaps peas.

BG was pretty high, despite having no food - 12.9 before I went out and 11.4 by the time we got back. Since taking Humalog and eating it has dropped to 6.5 though. Happy with that.
 
MrsA2 said:
Talking leftovers, I had carefully saved the stalks of last week's cabbage and broccoli and cauliflower ready to make "fridge gravel" to find son had thrown them out :arghh:.
He has now been re-educated to know that , if they are in the fridge in a bag then I've not gone crazy and they are being carefully stored for a reason .

A cooking day today as I had volunteered to provide some low carb food for a social event the local WI were holding. Not only was this WI but at least 4 members are professional cake makers. No pressure then :nailbiting:
Sausage rolls in fathead dough (1st try, tasty, not very attractive and not really worth the bother. Plain sausages (95% chipolatas)would have done)
Cauliflower cheese savory (a hit, always works and goes down a treat)
Seedy crackers (again not uniform in looks but loved by most)
Rhubarb and ginger cake (another hit, used ground almonds and Truvia sweetner but only 40g to give 30 bite size pieces)
Coffee cake (another hit, used coconut flour, very runny batter gave a very moist cake)

So today I mostly ate tastings and leftovers
And 2 glasses white wine
Click to expand...

Lucky WI. All sounds wonderful.
I’m intrigued by ‘fridge gravel’.
 
11:30 after PT session h/m yoghurt and seeds.
12:30 Brie, sauerkraut and a few prawns.
3:15 salami, cheddar cheese, few nuts.
17:00 ham and eggs. Was supposed duck breasts and stir fry. veg but I’m unexpectedly having to go out . Duck is in sous vide @maglil55 so will crisp up in airfryer tomorrow.
 
DB896AC4-658A-4EF6-841A-1BA69E6C995D.jpeg
A few fermenting projects today - photo is of today’s cultured vegetables, OH isn’t keen on cabbage so am trying a mix of the veg he loves and also going for naturally sweeter produce to hopefully convert him to kimchi. This one has three apples mixed with lemon zest and chopped ginger then mixed with raw grated organic beetroot and thinly sliced celery all in a brine. Will taste in 3 days and if ready will be moved to fridge where it can live for up to 9 months. Although the fruit and veg used are higher in sugar than others I use this high sugar content should reduce to almost zero as the live bacteria grow and eat the sugar as part of fermentation. In addition apple peel in particular is wonderful food for the gut bacteria Akkermansia - which promotes a thicker moucous lining that protects the whole gut and also helps other good bacteria to flourish.
@DJC3 ive also been experimenting with producing yoghurt just from room temperature organic uht milk - just mixing in a few teaspoons of inulin to the starter yoghurt to add some thickness and it’s not as thick as the one using cream and scalding milk and cream first but it’s not too thin - work in progress will let you know. My kefir grains are still being activated hopefully will be useable tomorrow.
10ish my overnight hm yoghurts with seeds served with a few berries
1ish spoon each of kimchi and sauerkraut with cheese and lc seeded crackers followed by more hm yoghurts, some chopped apple peel and berries and 100% chocolate
5ish lamb chops served with sauerkraut and tomato and basil salad with glass of red wine followed by more hm yoghurts and a few berries- my first garden raspberries this year.
 
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This evening's meal was based upon butcher's pigasaurus chops. They are so named (by us) because they are huge, and cut very thick so that they cook well enough surrounding the bone, but don't become dry. MrB has been perfecting his cooking of these (in the airfryer) for a while.

Well, this evening I am delighted to announce perfection and the best crackling EVER. Not just best pork chop crackling, but best pork crackling - EVER. It was tall, fluffy, cut with a knife, but the fat had rendered beautifully.

Needless to say there were no photographs!

He can make that again. My hero. :happy::happy:
 
Goonergal said:
Is he willing to share his methodology? Butcher near me has chops fitting that description!
Click to expand...

From the maestro:

- Trim c80% of the fat (with rind attached) off. Leave some fat on the meat to help retain moisture.
- Put chops into the AF, directly on a shelf. Put the pre-crackling on another shelf, directly above the chops (so that it bastes the chops along the way).
- Cook at 105 for c90 minutes.
- Remove the chops, tent then in foil, leaving to finish cooking and rest.
- Leave rhe pre-crackling in the oven, but turn the heat up to 180c. c15 minutes later the crackling is ready.
- It's all ready to be served when you are ready to eat it.

All timings are approximate. The man cooks by ear (yes, I know that doesn't make sense).
 
AndBreathe said:
From the maestro:

- Trim c80% of the fat (with rind attached) off. Leave some fat on the meat to help retain moisture.
- Put chops into the AF, directly on a shelf. Put the pre-crackling on another shelf, directly above the chops (so that it bastes the chops along the way).
- Cook at 105 for c90 minutes.
- Remove the chops, tent then in foil, leaving to finish cooking and rest.
- Leave rhe pre-crackling in the oven, but turn the heat up to 180c. c15 minutes later the crackling is ready.
- It's all ready to be served when you are ready to eat it.

All timings are approximate. The man cooks by ear (yes, I know that doesn't make sense).
Click to expand...

Thanks! I feel a trip to the butcher coming on.
 
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