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What have you eaten today? (Low carb forum)

Skipped breakfast as off to early (for me!) dance class
11:30 2 cold sausages in lettuce wraps with a little coleslaw, roasted peppers and gherkins.
3:00 2 sqs hm lc rhubarb cake with a couple of spoons of yoghurt, rhubarb and chia seed mouse on top
18:30 a leftover hash of chicken , roast peppers, buttered leeks, asparagus , olives. Added rice to the boys'. 2 sqs 85% chocolate
Off to book club in the pub, avoided alcohol by having a mint tea :angelic:
 
Annb said:
Amazingly, this time the dietician seems to have learned about diabetes. She didn't offer to refer me to anyone else and she did recommend the Diabetes UK website. Glad to hear about my weight loss over the last 2 - 3 months. Said I'm due my next HBa1c check now and will arrange it since the diabetes clinic hasn't. Also putting me on the waiting list for a weight management programme run by the local NHS but it will take a long time to come on to the top of the list. Meantime she will be happy to see me again and check how things are going. She didn't complain about low carb at all but she did say that at my weight I should be drinking 3+ litres of fluids daily, not 2. I'm even finding the 2 litres difficult.

Currently on a cup of tea, with milk (not good apparently) but at least it's fluid. Had a small spoonful of the cauli cheese while making the tea. It was cold and it's delicious. Too much fat, according to the dietician but she should just taste it! I'll heat it up shortly and have an early 2nd meal. That might mean a snack of some sort later on. Another hard boiled egg maybe.
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I went to two different dieticians but in the same clinic. One got angry at me because I had 5 (yep a whole 5) sultanas with my breakfast and my BSL peaked at a whopping 7.9 or something after breakfast, and the other told me I should have 1/2 a small packet of them because of the insulin. :banghead:
 
plantae said:
I went to two different dieticians but in the same clinic. One got angry at me because I had 5 (yep a whole 5) sultanas with my breakfast and my BSL peaked at a whopping 7.9 or something after breakfast, and the other told me I should have 1/2 a small packet of them because of the insulin. :banghead:
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I did tell the dietician that I had had a prolonged hypo on Monday and that, usually, I only take a tiny piece off of a jelly baby to bring BG back up to an acceptable level from, say, 3.5, but this time I took 4 whole jelly babies, plus a whole piece of brownie and it still stayed stubbornly low. She looked up her reference chart which said that 6 jelly babies are needed to bring BG out of hypo levels! Even the 4 was too much for my stomach so I am giving up on jelly babies and aim to go back to one boiled sweet to use as an emergency treatment. Neil had just bought me a new, large pack of jelly babies as well, but they will go to my DIL who does find them useful for the same purpose. I asked him to get a packet of some kind of boiled sweet but he came back with some chewy fruity things. The only hard, boiled things he could get were toffees. Just as well he declined those - I like toffee too much to have them around. The last boiled sweets I bought were sherbet lemons, which I do like but they stayed in the jar so long that they went horribly sticky and had to be thrown out.

Very hungry this morning so I had a slice of wholemeal toast with lots of butter. About 25 grams carbohydrate. No more carbs today - starchy ones anyway.

Later I will have hard boiled egg chopped up with a tomato, spring onion, cucumber with a little sea salt.

Later again I will have salmon with spinach.
 
Annb said:
I did tell the dietician that I had had a prolonged hypo on Monday and that, usually, I only take a tiny piece off of a jelly baby to bring BG back up to an acceptable level from, say, 3.5, but this time I took 4 whole jelly babies, plus a whole piece of brownie and it still stayed stubbornly low. She looked up her reference chart which said that 6 jelly babies are needed to bring BG out of hypo levels! Even the 4 was too much for my stomach so I am giving up on jelly babies and aim to go back to one boiled sweet to use as an emergency treatment. Neil had just bought me a new, large pack of jelly babies as well, but they will go to my DIL who does find them useful for the same purpose. I asked him to get a packet of some kind of boiled sweet but he came back with some chewy fruity things. The only hard, boiled things he could get were toffees. Just as well he declined those - I like toffee too much to have them around. The last boiled sweets I bought were sherbet lemons, which I do like but they stayed in the jar so long that they went horribly sticky and had to be thrown out.

Very hungry this morning so I had a slice of wholemeal toast with lots of butter. About 25 grams carbohydrate. No more carbs today - starchy ones anyway.

Later I will have hard boiled egg chopped up with a tomato, spring onion, cucumber with a little sea salt.

Later again I will have salmon with spinach.
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BG is behaving oddly again. I took insulin before the toast, but only a small dose - just about the least my pen would dispense. I know I did have quite a lot of butter on it but I don't think that explains why my BG started to fall. By 11.45 it was 3.9 again and I decided to have my 2 hard boiled eggs chopped roughly with a fairly large tomato (that's what I had available), a chunk of cucumber and a spring onion and instead of salt, I added some mayo. I didn't take any insulin at all with such a low starting point. BG didn't budge and the Libre kept yelling at me again.

I had just received, in the post, some crystallised pineapple for baking (if Em doesn't eat it all first) so I took a slice of that to stop the drop. BG now (2 pm) is 4.8. So, it has risen by 0.9. On another day, with the same food I would be struggling to keep BG down, even with higher doses of insulin.

Next meal will have to be salmon with salad. I know I have some frozen spinach in the freezer, but I can't find it.
 
I found out that I really like chicken livers a lot!
I think the last time I had them was when my father made them, and that must have been at least ten years ago, when he was still alive.

It started in my dentists parking lot where I went through my Copy Me That account to see if I could find some inspiration for dinner while catching my breath again trying to recover from the unspeakable things the dental hygienist just did to me (she's really nice, it's just that I absolutely hate what she does).
I found @Brunneria 's recipe for chicken liver and stilton soup I saved years ago but never made, being somewhat intimidated by the chicken livers, and decided to have a go at a chicken liver dish with onions and mushrooms.
I'm still a bit doubtful of puréed chicken livers in my soup so I thought to have them as they are first, to soupify them on the last day just in case I don't like the soup. :joyful:

So monday was fried chicken livers with onions and mushrooms and a quick salad, yum!

1683724062871.png

Tuesday was the same in a smaller portion (to leave enough for the soup) with added wilted spinach and a more substantial salad, also yum!

1683724144596.png

And today will be chicken liver, mushroom, spinach and Danish Blue cheese soup, inspired by Brunneria's recipe but likely completely different. I think I'll only purée part of the ingredients to leave some bits and pieces in the soup. I expect the brown of the livers and onions and the dark green of the spinach will result in a not too appetising colour soup, but I have plenty of spring onions to cut over it to hide the colour if needed. :hilarious:
Brunneria said:
sure. It is another of my Throw Togethers. :happy:

i used chestnut, shitaki and oyster mushrooms and a pot of chicken livers, all sauteed together on a pan with butter.
Quantities adjustable, of course.
Then threw in chicken stock (cube + water) and blended it all til smooth, adding liquid til the right texture.
Plus seasoning. I used salt, pepper and a little smoked chipotle paste.
And garlic granules and dried onion powder too, but if you have fresh, then they could saute too.

I have been using onion powder more and more recently because now I hardly use any onion, it is much less phaff than remembering to buy fresh on the rare occasions I need them, or taking up freezer space with the frozen onions.

when serving the soup I crumble stilton into a bowl, ladle the soup over, micro til hot, then add a dash of cream. :wacky:
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I haven’t contributed to this thread before but have asked for advice on it. One thing I asked about was cauli rice and encouraged by others I gave it a go today. I added turmeric to it and enjoyed with my homemade chilli. I did enjoy it as well, every bit as much as do basmati rice.

I also made chia pudding yesterday and had it with some berries for breakfast this morning. It was fine and did keep me full all morning even though it didn’t feel all that substantial at the time of eating.

Heres my cauli rice.
 

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Antje77 said:
I found out that I really like chicken livers a lot!
I think the last time I had them was when my father made them, and that must have been at least ten years ago, when he was still alive.

It started in my dentists parking lot where I went through my Copy Me That account to see if I could find some inspiration for dinner while catching my breath again trying to recover from the unspeakable things the dental hygienist just did to me (she's really nice, it's just that I absolutely hate what she does).
I found @Brunneria 's recipe for chicken liver and stilton soup I saved years ago but never made, being somewhat intimidated by the chicken livers, and decided to have a go at a chicken liver dish with onions and mushrooms.
I'm still a bit doubtful of puréed chicken livers in my soup so I thought to have them as they are first, to soupify them on the last day just in case I don't like the soup. :joyful:

So monday was fried chicken livers with onions and mushrooms and a quick salad, yum!

View attachment 60837

Tuesday was the same in a smaller portion (to leave enough for the soup) with added wilted spinach and a more substantial salad, also yum!

View attachment 60839

And today will be chicken liver, mushroom, spinach and Danish Blue cheese soup, inspired by Brunneria's recipe but likely completely different. I think I'll only purée part of the ingredients to leave some bits and pieces in the soup. I expect the brown of the livers and onions and the dark green of the spinach will result in a not too appetising colour soup, but I have plenty of spring onions to cut over it to hide the colour if needed. :hilarious:
Click to expand...
I like liver of all sorts, as did my mother, but her favourite was chicken livers. I never got around to tasting it on its own - it was always part of some other dish and now I can't get them at all. Must ask Neil if he can, at least, get me some lamb's liver, if there's still no chicken liver available.
 
Annb said:
BG is behaving oddly again. I took insulin before the toast, but only a small dose - just about the least my pen would dispense. I know I did have quite a lot of butter on it but I don't think that explains why my BG started to fall. By 11.45 it was 3.9 again and I decided to have my 2 hard boiled eggs chopped roughly with a fairly large tomato (that's what I had available), a chunk of cucumber and a spring onion and instead of salt, I added some mayo. I didn't take any insulin at all with such a low starting point. BG didn't budge and the Libre kept yelling at me again.

I had just received, in the post, some crystallised pineapple for baking (if Em doesn't eat it all first) so I took a slice of that to stop the drop. BG now (2 pm) is 4.8. So, it has risen by 0.9. On another day, with the same food I would be struggling to keep BG down, even with higher doses of insulin.

Next meal will have to be salmon with salad. I know I have some frozen spinach in the freezer, but I can't find it.
Click to expand...
Are you relying only on the Libre readings @Annb, or are you doing a stab check? I've discovered that the Libre can be "iffy" sometimes when going low or high. If you are getting no symptoms, it could be the reading is off.

I still do a stab check if the reading is unusually high or low.
 
Breakfast/Lunch: couple of ham slices, scrambled egg and a few tomato slices.

Dinner: sausages(Asda cheddar and bacon), cauli mash, onion ‘gravy’ (more of a reduced oxo with some onions, really cooked down)

Dinner was a bit of a treat really as I’m not sure why but even tiny amounts of onion spike me so I cut about a quarter of onion then diced finely. I’m hopeful the blood sugar gods will be gracious. I wonder if onion power would have the same effect.
 
maglil55 said:
Are you relying only on the Libre readings @Annb, or are you doing a stab check? I've discovered that the Libre can be "iffy" sometimes when going low or high. If you are getting no symptoms, it could be the reading is off.

I still do a stab check if the reading is unusually high or low.
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Yes I do check with a fingerprick test and it is usually around 1 or 2 points out - lower than the fingerprick. On Monday, I didn't check. I was undoubtedly right into a hypo and I just concentrated on trying to feel better without alarming my brother and SIL and delaying their departure to catch their boat. Today and yesterday I have been checking and it has been pretty well spot on - within a whole point anyway.
 
Outlier said:
You might find that finely-sliced spring onions would do the job for you. I started by using just the green bits for me (husband kindly ate the white bits) and as my BG reduced, started using the white bits as well, with no discernable rise in BG.
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Oh I’ll give this a go. My BG definitely doesn’t like red or white onion.. small amounts really push my levels up which is a shame as I love both.

I’ll try some spring onion instead and might have a go with some onion powder - will do some testing with both :)
 
@IBEX82 're onions I only used to be able to tolerate the green stems of spring onions or a sprinkle of dried onion or lots of chives chopped or green bits of leeks to give a dish an onion flavour but over time I now can eat some onion but only smallish amounts.
Today's food
Early before heading out for day small portion of kefir
Lunchtime two boiled eggs I'd taken out with me
Dinner starter of salad with a dressing of ACV and olive oil and some AVC in soda. Main meal pulled pork, hm hummus and LC wrap with small glass of red wine followed by lemon LC cake and some squares of 100% chocolate with decaffeinated coffee.
 
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