What have you eaten today? (Low carb forum)

[sueh21]

Morning all, hope all well
Yesterday
B Yog and keto granola
L Tuna,avocado salad
D Waitrose Valentines meal deal Salmon mousse with a slice of livlife and lettuce, steak, green veg medley, mushrooms and 2 chips! Half a very small pannacotta,too sweet, didn’t really need and a glass of shiraz. About 18 carbs. No spike anyway

 

[Keith Saunders]

Forgive me friends for I have sinned!

Yesterday I decided that we should have a nice takeaway, what with it being Valentines night, so we had a Thai (from a place we've never tried before). My BG testing showed 4.9 before and 7.6 2hrs after starting to eat. I was so disappointed. Not just in myself for straying, but also in the quality of the food. We won't be going back.

I''ve only had these 'Spikes' on four occassions since I started testing just over two months ago. Now I'm worried about my HbA1c test at the beginning of next month

 

[shelley262]

Forgive me friends for I have sinned!

Yesterday I decided that we should have a nice takeaway, what with it being Valentines night, so we had a Thai (from a place we've never tried before). My BG testing showed 4.9 before and 7.6 2hrs after starting to eat. I was so disappointed. Not just in myself for straying, but also in the quality of the food. We won't be going back.

I''ve only had these 'Spikes' on four occassions since I started testing just over two months ago. Now I'm worried about my HbA1c test at the beginning of next month

Your Hba1c is your average blood glycation over last three months so will include all those times overnight and before you eat. A bg of 4.9 in afternoon before eating shows your background bgs are probably good. Yes you should avoid a raise of more than 2 after a meal and the reason for regular testing is working out those things that aren't our friends so we avoid in future. Having said that a few rises while working out what you can safely eat will probably have little impact on your hba1c next month provided you are not keeping raised levels for long periods. Just see it as a learning experience as you clearly have and try not to worry about impact of a few rises above the 2 starting point. I'm sure you'll get a good improvement as you are doing so well keeping going in right direction.

 

[shelley262]

I binge watched a few you tube videos about making kefir and apparently the grains do multiply and you end up with a lot more than you need eventually, so people do give them away. People have also incorporated the grains into recipes - therre is a sort of "hummus" bean dip style one I would give a go but the grains au naturel are apparently rubbery little nodules and not pleasant to chew!

My supermarket bough stuff (just cow's milk kefir, no additives or anything) isn't fizzy at all - it tastes like a tangy yogurt. I sometimes mix it with fage 5% greek yogurt. @DJC3 thanks for the tag!

Home made kefir is also fizzy and you need to open carefully and not fill too much when fermenting.

 

[Zadis]

Morning all,beautiful day here but sooo cold.
Yesterday
B Yog, blueberries, coconut flakes
L Tuna,olives,avocado,salad
D Beef stew, celeriac mash,broccolli

Full fat yogurt, 30g nuts and a few blueberries works well for my BG in the morning.

 

[Annb]

Are you thinking of something like buttermilk, Ann? (I'll spare you my yoghurt shenanigans, as that's not what you are after.
It is legal to sell raw/unpasturised milk in England, Wales and NI, although there are conditions with which the farmer must comply. Locally, at home, we have several places with Moo Juice Sheds at the end of the farm drives. The Moo Juice Sheds contain coin and card operated Moo Juice dispensing machines - directly into your own container, or sterilised 1ltr glass bottles you can buy from a vending machine. Our most local shop also sells pasturised milk, from their vending machines.

The raw milk is utterly delicious.

Raw drinking milk

Information for anyone who is already consuming or is considering consuming raw drinking milk or raw cream.

www.food.gov.uk

Scotland has different rules: https://www.foodstandards.gov.scot/business-and-industry/industry-specific-advice/dairy#:~:text=the food chain.-,Raw milk,species farmed for its milk.https

I had thought that the change of law to make sale of raw milk illegal was right across the UK. I was already living in Scotland at the time and didn't realise it was only this country. Interesting. Thanks.

 

[Jim_AFCB]

I saw high protein rolls in the bakery section last week, they were rectangular and didn't look quite as dark as I remember the old ones being but they were definitely there. Don't know what the carb count of these were. Also didn't know if it's a regular line or if its one of those post Christmas fad lines!

Now discontinued, as I found out today when I went in to buy some for my tea. Shame, as it's only that and the HiLo (when I can get it) that I can eat without spiking my BG.

 

[filly]

Coffee and cream x 2
Coffee and unsweetened almond milk
Berries and cream
Corned Beef and tomatoes
Brie
Porchetta and tomatoes

 

[Annb]

Breakfast: Fairly early today - it's leg bandaging day so I had to go out. I was up anyway, or rather, I didn't sleep. Went to bed, didn't sleep, got up at 0120, did some bits and pieces on the laptop, 0410, went to bed, didn't sleep, got up at 0500. Shower, dress, and plenty of time to make food. It was an odd sort of omelette. I had this idea of making a flat omelette base and topping it with sliced tomato, grated cheese and chunks of mozzarella. Once the omelette was nearly done, I put the toppings on and put a lid on and left it to cook.

It was OK but could be improved because the Cheddar that I used was too strong and then the topping just slid off when I tipped the pan to get the omelette onto the plate. There's not much choice of cheeses here and I would have used Gruyere or Emmental if I had any left, but there was none in the shops, so Cheddar it was.

Just done my Zoom exercise class to make my back and legs even more sore - most of it anyway. It was cut short wqhen the internet failed.

Breakfast should have been sufficient food for the whole day, but because it was so early, it wasn't. Cabbage, an onion and half a carrot with some egg calls. Might even add some bacon.

That'll be 2 full meals in a day. Just greedy! But today, I need it. Cold, tired and sore. Definitely comfort eating but I'm going to do it anyway.

 

[ravensmitten]

Those rolled-up omelettes are a bit of a faff, but, as long as you have the right shape of pan (oblong) they're not difficult to make. I've made them with chopped up green leaves, but not with sausages wrapped in them. Think I'd prefer it without.

I made a sort of modified version today, I ended up chopping it up as it failed and fell to bits, so I ended up with a strange scrambled egg vegetable mix with sausages in it. Was quite nice actually, but nothing like how well presented it was in the video, of course because I wasn't really following the recipe at all or the method, so I won't hold anyone else responsible for that but me.

Dentist didn't reckon too much going on in mouth but to speak to GP anyway in case it's not related, didn't seem bothered by saliva gland, but had a good look around and took an x-ray there. They did refer me for an unrelated thing and said one of the old gnashers did need to come out as would be too hard to save it/root dieing a bit/dark area above tooth on x-ray. This would involve having to have a new plate made up, as there was nothing for my old partial denture to grab on to then.

Can see it costing a few quid, ah well such is life, better than keeping a rotten tooth in, and have to do the plate or I'll be going around looking like a mad pirate! arrrr!

 

[ravensmitten]

Home made kefir is also fizzy and you need to open carefully and not fill too much when fermenting.

Mrs Mitten sometimes had this thing on the shelf which was living, it started to take over because it was growing and wanted to walk across the kitchen.

I think that might have been a sour dough starter, or something else fermenting, rather than kefir, my goodness it whiffed after a while.

She did do kefir once but it got forgotten about and I had to deal with the aftermath.

Bless her, cause the intention is there, its the time, effort and out of sight out of mindedness with things like that and being busy, that when they get left for a bit longer than they should or moved somewhere due to space and then forgotten its a bit disheartening.

I can't talk because I'm the plant murderer in the relationship.

 

[ravensmitten]

About 1962 to1965, Tom used to make a fermented milk "drink" but I can't remember what it was called. It was just cow's milk (unpasteurised - it was legal to sell it then) which was left in a bowl at room temperature and stirred every once in a while. I think it took about 3 days to develop the required sour/sweet flavour. Then some could be used to start the next batch, which if I remember rightly, took less time to reach the required stage for use.

Does anyone know what that was or if it can be made with pasteurised milk?

I'm not sure on the English word for it as I think there are a few things that refer to buttermilk but aren't the same thing at all, maybe soured milk.

Your post made be think of a dear Irish friend and Bainne géar, as Gaeilge springs to mind. I think like clàbair in Scotland. . rather than bláthach, similar to what might be lait ribot in france, a cultured buttermilk.

might it be anything like that?

Edit: found a link to the clábair

Clabber (food) - Wikipedia

en.wikipedia.org

With the rise of almost universal pasteurization of milk and the regulation of commercial sales of raw milk, the making of clabber virtually stopped because the bacteria needed to clabber the milk is killed through the pasteurization process.[2] Buttermilk is the commercially available pasteurized product closest to clabber.[2] A somewhat similar food can be made from pasteurized milk by adding vinegar or lemon juice to fresh milk, which causes it to curdle.[3]

Although I seem to remember it being consumed at various stages of thickness, and it would be topped up with fresh milk to keep it going.

 

[shelley262]

Hi all lovely and springlike here this morning but sadly rain now back !
A two meal day although had my usual small kefir with my supplements before heading out
Lunch ate in this order - beetroot kimchi with added Apple cider vinegar then sauerkraut with tumeric root then cheeses and LC seeded crackers

Dinner pork goulash with cauliflower mash. Enjoyed cauliflower mash so much last week - using @coby s blender suggestion that this week cooked and pureed a whole cauliflower and then reheated one portion topped with some grated cheese in oven, to serve with pork - rest in fridge for next time.also had glass of red wine

 

[Margarettt]

Today's menu

Skipped breakfast

Lunch- fried beansprouts with smoked salmon , spinach and cherry tomatoes (soy sauce helped with the whole chinese take out thing)

Dinner- They had macaroni cheese and garlic bread so I had a portion of low carb penne with the (keto) cheese sauce and two slices of heylo seeded bread with some garlic paste on. Followed by a sugar free jelly and a small apricot.

 

[MrsA2]

Forgot all about breakfast.
Went to Opticians. New glasses ordered, and an overdraft!!
Scouted round the small Waitrose and found Heck 97% sausages reduced, and a liv life loaf reduced.
L: a bacon sandwich using liv life. A nut bar. Probably too many carbs for one meal, but I'm not testing currently.
Still full but might eat a sausage or 2 soonish.

 

[Annb]

I'm not sure on the English word for it as I think there are a few things that refer to buttermilk but aren't the same thing at all, maybe soured milk.

Your post made be think of a dear Irish friend and Bainne géar, as Gaeilge springs to mind. I think like clàbair in Scotland. . rather than bláthach, similar to what might be lait ribot in france, a cultured buttermilk.

might it be anything like that?

Edit: found a link to the clábair

Clabber (food) - Wikipedia

en.wikipedia.org

Although I seem to remember it being consumed at various stages of thickness, and it would be topped up with fresh milk to keep it going.

Clabber (claibair) sounds very much like the drink that Tom used to make. So, it has to be raw milk - that makes sense. I like the idea of kefir but am alarmed by stories of the brew taking over the house. I wouldn't get through much at a time, so maybe not. Yoghurt perhaps. I can make that but don't - it's easier just to buy a tub at the supermarket.

 

[Rachox]

Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a phd bar.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner: cheese and mushroom omelette.

 

[maglil55]

Monday 5 February - bed 7.4 FBG 7.8. 10 days behind and over 200 posts to read! @DJC3 - the beef was excellent. So much so that we had it again today.

B. Just the one slice of SRSLY toast with cheese and onion. TAG. After school run, I was off to Aqua so I was pushed for time.

L. A couple of squares of Lindt 90%

D. Exactly the same as Sunday. The sirloin, celeriac dauphinoise, green beans/sprouts & horseradish. Scoop of vanilla with raspberries.

This was the last week of school before the break so there was a load of schoolwork to get through.

Tuesday 6 February - bed 7.8 FBG 7.

B. TAG. 2 slices of SRSLY toast with ox tongue and coleslaw. Benecol dairy free.

L. Two M&S cheesy crackers, one with port salut, the other with wensleydale and cranberries.

D. A seafood mix in a white wine sauce. CC little chocolate pot with raspberries.

This was another cleaning day & a recycling visit.

Wednesday 7 February - bed 7.8 FBG 7. Boys here as usual for dinner.

B. TAG and 2 slices of SRSLY toast with pate. Benecol dairy free.

L. Nothing

D. I had prawns needing used, so it was a prawn salad with Marie Rose, lettuce, avocado, tomatoes, and wensleydale.

Boys were having pasta.

 

[RosemaryJackson]

I made a sort of modified version today, I ended up chopping it up as it failed and fell to bits, so I ended up with a strange scrambled egg vegetable mix with sausages in it. Was quite nice actually, but nothing like how well presented it was in the video, of course because I wasn't really following the recipe at all or the method, so I won't hold anyone else responsible for that but me.

Dentist didn't reckon too much going on in mouth but to speak to GP anyway in case it's not related, didn't seem bothered by saliva gland, but had a good look around and took an x-ray there. They did refer me for an unrelated thing and said one of the old gnashers did need to come out as would be too hard to save it/root dieing a bit/dark area above tooth on x-ray. This would involve having to have a new plate made up, as there was nothing for my old partial denture to grab on to then.

Can see it costing a few quid, ah well such is life, better than keeping a rotten tooth in, and have to do the plate or I'll be going around looking like a mad pirate! arrrr!

don't know whether to give you a hug or a laugh! Maybe both?

 

[maglil55]

I seem to remember my Mum doing soufflé omelette, filled with jam/ fruit.
Where the white is whisked up first, then the yolks folded through. Think the filling was warmed separately. That could work with berries perhaps?

We had a discussion about souffle omelettes a while back. My mum certainly made them with warmed jam in them. I much preferred a savoury version. Following that last discussion, I made one for breakfast (savoury not sweet). What I do like is that they are so light to eat.