• Guest, the forum is undergoing some upgrades and so the usual themes will be unavailable for a few days. In the meantime, you can use the forum like normal. We'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

Antje77 said:
How doyou make this dip?
It sounds absolutely delicious, and while I don't have brie in my fridge at the moment I do have some other soft cheeses that might do the job, :hungry:
Click to expand...
I didnt make it... I spotted it in my local garden centre. It's just in a little jar and more of a mayonnaise consistency. There's a few recipes out there for a homemade dip and I think I'll try one soon!
 
I'm going to try to reproduce the gingery sauce of yesterday and have it with some haddock for my 2nd meal today.

Breakfast was some slices of cheddar and some smoked salmon that I found in the fridge, while searching for ham.
20 units of Humalog kept BG down to 6.5. A month or so ago I would have been taking 60 units before breakkfast.
 
Tuesday 21 March - bed 8 FBG 7.3. Just when you think days, and now evenings, can't get any busier! The youngest grandson has basketball club for 1 hour after school. Meantime it's his parent's evening, so I can go home for 20 mins, then pick up Mum & Dad, drop them at school, go back to collect grandson, go back for Mum & Dad and then home to make dinner! All while negotiating the multiple road works.

B. TAG and 2 M&S crackers with whipped cheese.

L. Bit of crustless quiche

D. 2 GF tomato sausages, fried egg, GF Black pudding, and 4 santini tomatoes.

@DJC3 - Now even more roadworks have appeared, and they are around the school areas. It's an absolute nightmare, and they are not even fixing the potholes.
 
maglil55 said:
I love smoked trout. I like the taste of mackerel too, but there are too many bones for my liking.
Click to expand...
Do you mean fresh mackerel or smoked?

Removing bones from fresh mackerel is fairly straight forward if you are using fillets - just lay them flat on a board and cut a V shape right down the line of pin bones and lift it out - there won't be any more bones in the flesh. If using smoked mackerel fillets, the same applies, but it is a bit harder and you may have to waste a bit more of the fish. I often just cut the smoked fillets in half, lengthwise, cutting out the line of pin bones. It is a bit wasteful, but it is quick.

I have seen a video somewhere of cutting the flesh around the tail of a gutted, but not opened up, mackerel, cutting the head off behind the gills (diagonal cut) and, holding the fish down on a board, pulling the tail and the spine out, still attached to all the bones. Must try it next time I can get hold of some fresh mackerel.
 
So today has usual brekkie of slice LC toast, cooled and spread with copious grassfed butter, as always, and copious Tea.
Lunch was small can of salmon and small avocado (neither favourites of mine) but LC and the fridge is getting bare.
Supper will be two Green Cuisine plant burgers baked and topped with two Portobello mushrooms.
 
9ish before going out for day kefir with lemon zest
1.30 picnic of two boiled eggs and low carb cake
5ish steak with mushrooms and salads with small glass of red wine followed by some frozen raspberries and chopped Apple peel mixed with yoghurt.
 
B: some of yesterday's leftover frittata, mushrooms, bacon and 1 real pancake.
No notable rise of bg. Just 6 up to 8 where it stayed for about 3 hours. Length a bit concerning but then there was stress involved too.
3pm cup of mint tea.
17:00 hm lc hot chocolate drink
18:30 2 lidl soufflé thingies from the freezer, with a little extra cheese on top. 2 sqs lc chocolate thingies from the freezer.
Fancying a glass of well deserved wine, but trying to see effect of supper on libre. Maybe later
 
2 Fried eggs on 2 slices of smoked cheese for breakfast.
L- Tin of salmon, h/m mayo, grated celeriac and cherry toms. DGF cake.
Dinner- brisket cooked in a low oven all day in red wine, garlic and onions. Broccoli and spring greens. DGF white choc& raspberry heart.

On Saturday it’s Dennis’ birthday and granddaughters think he should have a party. They’ve planned games ( musical statues, treasure hunt, pass the parcel!) and a dog friendly cake. They found me a recipe which contains peanut butter, eggs, carrots etc so I bought ingredients today, having carefully avoided nut butters for months. I had 1 spoonful …and now the jar is 1/3 gone!
 
saky said:
View attachment 59956
Lunch- spicy spinach paste, shredded tofu fry, brinjal fry, raw cabbage leaves, prawns fry, handful of but a(walnuts, pea nuts, cashews)
Click to expand...

Your dishes always look so good.

Today I had a kitchen nightmare, was sautéing collard greens and onion, threw a little mixed peppers in, then some radish and fennel, and a little spring onion I just went to put some Italian seasoning in, just a little, have a BIG 190g pot of Schwartz I got on offer.

Someone... probably me, must not have secured the lid (sometimes I take a pinch instead of shaking it all over the place, plus then moisture doesn't get in it) and I just poured an inedible amount of mixed herbs over my food that I was just about to tuck into after a hard days fixing things around the house that have been on the list a while (started around 9am, finished around 10pm) - was so hungry too,

I did try washing it in a colander but nope, because used oil it just made a mess instead. had to reckon myself, not get upset and start again.

Just finished but it was rushed, wont post a pic as the greens were a little overdone and the plum tomatoes I threw in last minute not done at all. was hungry so I demolished it regardless.

could do with a coffee but unless I want to be awake at 4am, I'd better just have a tea instead.

cup of tea in the bath sounds like a winner.
 
Another experiment today - sardines in oil without insulin. I'm trying to get some idea of just how low I can go these days without insulin. Hot water to drink so that I don't mess up the experiment with tea and milk. The fish were just small sild, not big, oily pilchard/sardines. There will, of course, be plenty calories but shouldn't be any carbs.

Thinking about proper meals later - a small can of sardines won't keep me going all day.

Edit: 7.7 before sardines. 8.6 11/2 hours later. Not quite no effect, but not bad. Could do that with a minimum of insulin, or even none. Another experiment tomorrow.
 
Last edited:
Just about ready for my cleaner to come, so now I can think about food.

Breakfast: will be cold meat and cheese. Not gone off bacon and eggs, but need a rest from it.
2nd meal: will be lamb chops with cabbage.

Made plenty of the ginger and garlic sauce yesterday. It went very well with the fish, which was just steamed. I realised after eating it that I'd missed out chives. It really needed the chives to make it really good. I didn't have any fresh chives, so I'd used dried ones in the first batch, so I added lots of dried chives to the rest of the sauce and have packed it away for later use. It has quite a lot of garlic in it and lots of ginger as well as some celeriac and some onion, butter, chicken stock and tomato puree.
 
Annb said:
Do you mean fresh mackerel or smoked?

Removing bones from fresh mackerel is fairly straight forward if you are using fillets - just lay them flat on a board and cut a V shape right down the line of pin bones and lift it out - there won't be any more bones in the flesh. If using smoked mackerel fillets, the same applies, but it is a bit harder and you may have to waste a bit more of the fish. I often just cut the smoked fillets in half, lengthwise, cutting out the line of pin bones. It is a bit wasteful, but it is quick.

I have seen a video somewhere of cutting the flesh around the tail of a gutted, but not opened up, mackerel, cutting the head off behind the gills (diagonal cut) and, holding the fish down on a board, pulling the tail and the spine out, still attached to all the bones. Must try it next time I can get hold of some fresh mackerel.
Click to expand...
Smoked. Every time I've tried it, there are bones galore. I'm one of these people who, if I find a bone, is immediately put off eating anymore.
Weirdly, I also love a Dover Sole, but in that case, I prefer to get it on the bone and do my own filleting once it's cooked.
Mackerel, I'm afraid, has been the source of too many bones for my mind to accept it.
 
Back
Top