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What have you eaten today? (Low carb forum)

Went to a friend’s house for dinner last night, she’s type 2 too so understands my way of eating and made a lovely peanut butter chicken with cauli rice dish. I have the recipe so will post a pic when I make it.
Today:
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and an Aldi protein bar.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner: salmon and cream cheese on a low carb roll with coleslaw.

2023-09-30 18.47.29.jpeg
 
Evening all

Today:

B: Two poached eggs and scallops with chopped, flat-leaf parsley, asparagus spears smothered with butter, all seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and sage, baked with sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed runner beans with a generous knob of butter.
Salad using lettuce, Romano peppers, celery, vine tomatoes, Welsh onions, mint and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, baby plum tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted almonds.
Water to swallow tablets.
 
Breakfast: Cold spiced chicken thigh.

2nd meal: will be baked fingers of haddock with a nut crumb and a repeat of the braised shredded Brussels sprouts which were so good yesterday that I have to do it again. Brassicas, but leaves rather than flowers and they don't seem to do me any harm - as long as I don't have too much. I braised them in butter and a little orange juice - not enough to put BG up, in fact it fell by a small amount after last evening's meal.
 
With only 4 perfect cooking apples on our 2yr old tree, I made the long awaited apple pie for my husband. While I was making the pastry and preparing the apples, I nibbled on the skin. Was delighted to discover that the skin is so good for us.

1696173174074.png

Link

Today's food, breakfast was two rashers of back bacon, fried egg, with poached mushrooms.
Coffee with cream
G&T with 20 almonds
Coffee with cream
Apple skin
Rib-eye steak, lettuce, celery, and half an apple salad with mayo.
Might have 2 squares of 90% chocolate later.

Carbs so far coming in under 12!
 
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JenniferM55 said:
With only 4 perfect cooking apples on our 2yr old tree, I made the long awaited apple pie for my husband. While I was making the pastry and preparing the apples, I nibbled on the skin. Was delighted to discover that the skin is so good for us.

View attachment 63446

Link

Today's food, breakfast was two rashers of back bacon, fried egg, with poached mushrooms.
Coffee with cream
G&T with 20 almonds
Coffee with cream
Apple skin
Rib-eye steak, lettuce, celery, and half an apple salad with mayo.
Might have 2 squares of 90% chocolate later.

Carbs so far coming in under 12!
Click to expand...
Another fan of Apple peel here it's also food for good gut bacteria. I often have some of the peel of a sharp green English Apple while OH has the actual apple. But only eat when in season and not every day.
 
@Annb I like the thought of the shredded braised sprouts. Do you just put them in the bottom of a low oven? I have sautéed shredded sprouts in butter and enjoyed that.
@JenniferM55 thanks for the link, I know @shelley262 has been including Apple peel in her diet for a while for the health benefits. I can’t resist eating the flesh too so try to make 1 apple last a few days by cutting a slice and putting lemon juice on the rest to keep.
@saky your cheesecake looks delicious!
Todays food, incorporating a bit of veg to ease ne out of carnivory without ( hopefully!) too much gut protestation:
B- pancake ( 1 egg beaten with 30g mascarpone) topped with crispy bacon.
L- few walnuts, prosciutto, cheddar and a gherkin.
D- Roast venison haunch with broccoli and green beans, gravy made by whisking mascarpone into the meat juice. IMG_3407.jpg
 
Hi All
So yesterday usual brekkie of slice LC toast and copious tea.
Lunch didnt happen because I unexpectedly met up with old friend for coffee and lasted three hours.
Supper was Indian t/a so Tandoori King Prawns and cauli bhajee.
Today same brekkie.
Went to sons and had a casual lunch of lovely salads, cheese and salmon (not for me as many of you know I’m not a fan, can deal with smoked salmon canapes but not if it was laid out on a plate!).
Didnt feel we needed supper back home except cheese for me on the last two Bath Olivers.
 
Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, garnished with chopped, flat-leaf parsley and seasoned with black pepper.
Water to swallow tablets
Espresso.

L: Aperitif: dry white wine
Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed French beans smothered with butter.
A medley of baked broccoli, red onions, leeks and sweet red peppers with garlic mushrooms.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Four squares, Montezuma's Absolute Black 100% chocolate.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, lemon verbena and a touch of lemon juice, with a dollop of aioli for dipping, topped with pecan halves.
 
Yesterday out for much of day
Breakfast before going out - one mushroom, egg and slice of bacon with one slice of LC toast, then small slice of apple and some Apple peel - a lovely sharp local cox
Late dinner lamb curry and LC roti and gin with soda water.

Today
Out with friends for coffee so no breakfast as not hungry especially as ate late yesterday
Lunch one keto roll, some unpasteurized cheese, kimchi and sauerkraut followed by a few garden berries and yoghurt and a couple of 90% of chocolate squares
Dinner chicken roasted and served with cauliflower cheese and glass of dry white wine followed by LC brownie
 
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Saturday
5 am breakfast: 2 scrambled eggs
9 yoga
11 covid and flu jabs
11:30 chunk of cheese
14:30 ham hock and egg salad bowl from lidl. Very light on the ham
8 out at a quiz. Carb eaters were fivena burger ina bun and sausages and beans. I took 2 chicken drumsticks and 2 boiled eggs. Did have a mini ice cream for pud.
Half a bottle red wine

Sunday
Skipped breakfast.
Long day doing tough cleaning
14:00 2 eggs mayo and a bit of chicken on salad
18:00 delivered curry. I had chicken tikka, the meat from a passanda and a bit of lamb jeera, dry spinach and garlic, roasted cauliflower, all followed by a bit of camzola and cheddar..
The carbies had rice and samosa and crumble and apple tart for pud, with custard.
One of the others is type 2 , docs have just doubled his metformin as his hba1c was 70. He had also had chocolate biscuits and a roll and cake at lunchtime. :banghead:
 
DJC3 said:
@Annb I like the thought of the shredded braised sprouts. Do you just put them in the bottom of a low oven? I have sautéed shredded sprouts in butter and enjoyed that.
Click to expand...

I call it braising, but it's not truly braising (ie, not the way I would braise meat - browning in oil or butter and then adding stock before cooking in the oven). I start off with a large knob of butter, add my shredded veg and soften in the butter, then add a little liquid, cover and cook on a medium heat on the hob until I can hear the veg frying - so all the liquid has cooked away. That's it done. I don't know what to call the method if not braising.

The Brussels sprouts I cut into slices - they break up into shreds as they cook.

It was an experiment using orange juice as the liquid - just because I had bought orange juice for some young visitors and they wanted tea, so I had to use up the orange juice. Orange and butter work very well with Brussels sprouts, I have to say.
 
Hello again! Long time since I posted. Have had an horrendous couple of months but hopefully it is all back to normal. My bg readings are high so I have to see my doctor to see what to do. Not keen on going on Insulin tho, so I'm having to be a lot stricter with my diet. Especially after what happened to my daughter. I have found some small tins of tuna at 5g of carbs each so one is ideal for bf. Lunch is 2 sausages with veg and tea, 2 boiled eggs. I'm writing everything down and counting carbs so fingers crossed that I've found the way back.
 
RosemaryJackson said:
Hello again! Long time since I posted. Have had an horrendous couple of months but hopefully it is all back to normal. My bg readings are high so I have to see my doctor to see what to do. Not keen on going on Insulin tho, so I'm having to be a lot stricter with my diet. Especially after what happened to my daughter. I have found some small tins of tuna at 5g of carbs each so one is ideal for bf. Lunch is 2 sausages with veg and tea, 2 boiled eggs. I'm writing everything down and counting carbs so fingers crossed that I've found the way back.
Click to expand...
Good to see you back Rosemary. Sometimes we have to be really strict about the amount of carbs to get back under control. I am in the same position. I was referred to a Counterweight class in Stornoway which uses the old recommended portions of veg, protein and carbs, with emphasis on carbs. I tried to ignore their advice and just carried on with my own ideas (if I don't look as though I'm making an effort, I will get even less help from the hospital than I do now). Even so, since joining that class I have put on weight and my BG has gone up. That's even with insulin. Sometimes it has been in the high teens. So I'm taking myself in hand and making sure to cut right back on the carbs - as close to zero as I can get. Doing that, I realise that I have actually been letting the carbs creep up, mainly because I have been doing a lot of baking for other people (and it has to be checked, of course).

So, breakfast today was bacon and egg. Unfortunately, DIL arrived just as I was grilling the bacon to collect a cake I had made for her to take to work and I took my eye off the bacon. I had found that my last pack of bacon was right on its use by date, so thought I would just grill the whole pack and use the extra to chop up and add to "braised" cabbage later today. I ended up with a kitchen full of smoke, fire alarms shrieking throughout the house and very charred bacon. I did salvage enough bits to have for breakfast though and there are a couple of rashers left for crumbling over my cabbage later on.

2nd meal will be that cabbage and something out of the freezer which looks like beef mince with mushrooms - no label left on it, of course.

Edit: now that it has thawed a bit, I realise that it isn't beef at all, it looks to be mushrooms with some kind of lentil. Odd, I don't remember ever making anything like that. Not sure whether to use it or not - lentils are a bit high carb.
2nd Edit: just realised - it is Neil's mushrooms with TVP. Definitely shan't be eating it. Just hope Neil can use it. Also took out of the freezer some butter chicken. Maybe just have that and forget about the cabbage.
 
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Catch up time again! Saturday 30 September - bed 6.4 FBG 7.2. Despite no jujitsu as wee fellow is knackered with all his swimming, this was a very busy morning. DIL wanted to go to the Fort, so that required a visit to various shops. We're getting a taxi to tonight's restaurant so I can have a drink for a change

B. TAG with salami, chorizo, scramoza, slice of GF toast, cheese triangle.

L. Nothing

D. Out for belated grandson's birthday. Campari and soda, salt and pepper squid with aioil. Rack of lamb done with parma ham, exotic mushrooms, and a red wine jus (delicious). Above ground veggies. White wine spritzer with soda. Affogato café (small scoop of ice cream). Amazingly, the highest my BGs went was 7.2!
 
DJC3 said:
@Annb I like the thought of the shredded braised sprouts. Do you just put them in the bottom of a low oven? I have sautéed shredded sprouts in butter and enjoyed that.
@JenniferM55 thanks for the link, I know @shelley262 has been including Apple peel in her diet for a while for the health benefits. I can’t resist eating the flesh too so try to make 1 apple last a few days by cutting a slice and putting lemon juice on the rest to keep.
@saky your cheesecake looks delicious!
Todays food, incorporating a bit of veg to ease ne out of carnivory without ( hopefully!) too much gut protestation:
B- pancake ( 1 egg beaten with 30g mascarpone) topped with crispy bacon.
L- few walnuts, prosciutto, cheddar and a gherkin.
D- Roast venison haunch with broccoli and green beans, gravy made by whisking mascarpone into the meat juice. View attachment 63449
Click to expand...
I shred sprouts and stir-fried in butter with spring onion, pancetta, pine nuts, and plenty of black pepper. I only use a little butter, then add some vegetable stock if it needs softened more (although I usually half the sprouts if I'm doing that).
It's one of the few ways my lot will eat sprouts as they call them "shrunken cabbages."
 
Sunday 1 October bed 7 FBG 7.1. Son wants to go shopping and no swimming lesson as the wee fellow has come down with a cold.

B. TAG and my mix of salami, chorizo, scramoza, cheese triangle, and GF bread. Benecol dairy free.

L. Nothing.

D. Campari and soda. I made a fish pie. A mix of salmon, cod loin, scallops, tiger prawns, mussels, green beans, onion, samphire, mushrooms. It was topped with cauliflower cheese. I made the sauce with gruyere, cream, and black pepper. It thinned in the oven due to liquid coming off some of the fish. It didn't spoil the taste, though. I had asparagus on the side. CC Little chocolate pot with raspberries and blackberries. 20231001_182825.jpg
 
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