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What have you eaten today? (Low carb forum)

MrsA2 said:
Going to friends Saturday
. Have promised to take a dessert that carb eaters won't notice is low carb!
What are your best recipes please... using minimal sweetners
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Might be worth starting a thread on this.
Also, what about this one? https://www.diabetes.co.uk/forum/th...aps-recipes-anything-goes.198916/post-2636865

A cheese platter for dessert is obviously low carb as well, but they may notice...

No food so far (except for coffee with milk and two beers).
Not a planned fast, it was just that I didn't want to eat shortly before the gym and the following swim. Skinny dipping again, this time in full light, I forgot my swimming suit and figured the other swimmers wouldn't care, and decided I didn't care about the people on the road next to our swimming spot. :hilarious: I'll turn 47 in a week, and it's wonderful that apparently with age I'm getting less and less concerned with what other people think about my body. Still, I'll wear my swimming suit next time.

No particular plan on food, possibly runner beans with blue cheese, more likely eggs and cheese on low carb bread. And a generous amount of midnight snacks too.
 
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MrsA2 said:
Do you preheat the milk? And what settings on the maker please?
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Hiya I preheat my milk and then cool to around 40 when using my starter cultures but didn't when did the quick method I tried.
I used the yeo valley small pot and I used a long life litre carton of whole milk ( Sainsbury's own in this experiment as cheaper than the others on shelf) which was at room temperature. I just put the contents of the small pot of yeo valley yoghurt in pot in the maker. I then added the litre of whole long life milk - I used a small hand whisk to distribute the yoghurt through the milk. put lid on set it at 42 ( think this is temp for my new yoghurt maker which just has a yoghurt setting!) for 12 hours and went to bed! ( think it would work from 40 to 45 degrees) This morning perfect yoghurt just put in fridge to chill and wonderfully chilled by lunchtime. I'd imagine it would work with other types of live natural or Greek yoghurt too - can't see why not.
Let me know how it goes if you give it a try. I still have my original yoghurt maker which I'm still using as it has variable temps useful for yoghurt with bacteria that grow at sub 40 temps) my current new one you only need to set time not the temp it just uses standard yoghurt temp.
 
RosemaryJackson said:
Morning all. And I can say morning because it is 2.35am. I can't sleep. My eyes are really playing up. I was at the hospital for nearly 4 hours today and I have been diagnosed with cellulitis in the skin round my eyes. I thought you could only get it in your legs and arms. Atm they are gradually swellng up and by morning my right eye will be shut. It's quite painful, hot, itchy and sore. Back to the food. Monday lunch and it was 2 sausages with cabbage, carrot and 1 scoop potato after a small dish of chicken soup. I took my own dessert which is a lemon and lime mousse. Yesterday, because I was at the hospital so long, low carb was impossible. So today it's steak with a poached egg, I've gone off fried eggs. I know my fbg will be high so maybe I won't bother. Have a wicked Wednesday ;)
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This sounds awful! I’ve never heard of cellulitis in that area; how painful. I hope the hospital have given you some effective meds that’ll kick in soon.
 
MrsA2 said:
Going to friends Saturday
. Have promised to take a dessert that carb eaters won't notice is low carb!
What are your best recipes please... using minimal sweetners
Click to expand...
This is my go to its very popular with friends and keeps in fridge for a few days or can be made ahead and frozen. The only switch is using sweetner rather than sugar.

Chocolate Olive Oil Cake

Adapted from the original - www.nigella.com/recipes/chocolate-olive-oil-cake

Total cake is between 19 and 23 grams of carb. Carb count is affected by the type of cocoa or chocolate used - to work out your cake’s total carbs check the nutrition panel on the cocoa or chocolate used.

Preheat oven to 170C (150 fan) / 350F/ gas mark 5

Use a 9 inch cake tin and line with a liner, or you can divide into two one pound loaf tins.

Ingredients:

• 150mls of olive oil

• 50g of 85% cocoa chocolate (or higher: I use 100%) or cocoa powder

• 125mls boiling water (or 125mls of prepared espresso coffee if like a mocha taste)

• 150g of ground almonds

• Half a teaspoon bicarbonate of soda and a pinch of salt

• 150g of granulated or powdered sweetener (I use Erythritol, as weight is the same as sugar)

• 3 large eggs


Method

  • Melt chocolate, or weigh out cocoa powder, and then mix melted chocolate or cocoa powder with hot water ( or coffee) and put on one side to cool.
  • Separate the eggs - putting whites into a separate bowl – whisk whites with pinch of salt to soft peaks and put on one side.
  • In mixer put sweetener and egg yolks and beat for about 3 mins until it looks like a pale-primrose thickened cream, add olive oil towards the end.
  • Turn speed down and pour in choc mix – beating and scraping it down as you go.
  • Then add the ground almonds and bicarbonate of soda and beat slowly until combined.
  • Fold the whisked egg whites into the cake batter.
  • Put in the tin and bake for 40 -45 mins until the sides are set and the very centre on top looks slightly damp, but cake tester is mainly clean.
  • Let it cool on wire rack in tin initially and then take out - can be eaten warm or cold.
I have, to make it fancy in the past, whipped some cream for the top and also grated some extra chocolate onto the whipped cream topping.
 
Antje77 said:
No particular plan on food, possibly runner beans with blue cheese, more likely eggs and cheese on low carb bread. And a generous amount of midnight snacks too.
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I guessed right: A fried duck egg with the last slice of chorizo (why did I leave a single small slice of chorizo in the pack last time, it doesn't make sense?) and blue cheese on LC toast. Followed by a generous portion of cashews - but this time I watched the portion and dosed for it, should be all good. :)

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shelley262 said:
This is my go to its very popular with friends and keeps in fridge for a few days or can be made ahead and frozen. The only switch is using sweetner rather than sugar.

Chocolate Olive Oil Cake

Adapted from the original - www.nigella.com/recipes/chocolate-olive-oil-cake

Total cake is between 19 and 23 grams of carb. Carb count is affected by the type of cocoa or chocolate used - to work out your cake’s total carbs check the nutrition panel on the cocoa or chocolate used.

Preheat oven to 170C (150 fan) / 350F/ gas mark 5

Use a 9 inch cake tin and line with a liner, or you can divide into two one pound loaf tins.

Ingredients:

• 150mls of olive oil

• 50g of 85% cocoa chocolate (or higher: I use 100%) or cocoa powder

• 125mls boiling water (or 125mls of prepared espresso coffee if like a mocha taste)

• 150g of ground almonds

• Half a teaspoon bicarbonate of soda and a pinch of salt

• 150g of granulated or powdered sweetener (I use Erythritol, as weight is the same as sugar)

• 3 large eggs


Method

  • Melt chocolate, or weigh out cocoa powder, and then mix melted chocolate or cocoa powder with hot water ( or coffee) and put on one side to cool.
  • Separate the eggs - putting whites into a separate bowl – whisk whites with pinch of salt to soft peaks and put on one side.
  • In mixer put sweetener and egg yolks and beat for about 3 mins until it looks like a pale-primrose thickened cream, add olive oil towards the end.
  • Turn speed down and pour in choc mix – beating and scraping it down as you go.
  • Then add the ground almonds and bicarbonate of soda and beat slowly until combined.
  • Fold the whisked egg whites into the cake batter.
  • Put in the tin and bake for 40 -45 mins until the sides are set and the very centre on top looks slightly damp, but cake tester is mainly clean.
  • Let it cool on wire rack in tin initially and then take out - can be eaten warm or cold.
I have, to make it fancy in the past, whipped some cream for the top and also grated some extra chocolate onto the whipped cream topping.
Click to expand...

Oh goodness! This brings back memories, I agree it’s delicious, I haven’t made it for ages.
 
jpscloud said:
Hello all, posting a little early as today went carbiferous quite badly. Actually that started last night - I got very carb-withdrawal ish but I have a cold following from a fluey episode, so it could be that making me a bit crazy as well. Long story short almost half a packet of carr's water biscuits vanished down my gob. Then the macadmia nuts I'd ordered from Amazon arrived and I ate a few - it took four before I realised they were really rancid. They were not cheap and I was so disappointed! Will order from the supermarket next time.
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Evening @jpscloud. If temporarily unavailable locally, I buy macadamia nuts from Buy Wholefoods online. Nuts from this firm are always top quality, service fast and efficient.
 
Morning all. Cellulitis swellings are going down and headache not quite so bad. The eyelids are crusty so are just a bit uncomfortable. @DJC3, the hospital rushed a prescription to my local chemist and I got anti-biotics and anti-histamines. I had never heard of it round the eyes either and I asked him if he was sure! The pain actually comes from the headache. It's called peri-orbital cellulitis and I looked it up online and it seems to be quite common. Never too old to learn something new! Yesterdays meal was sausage, eggs and tomatoes. For tea, some ham, cheese and beetroot. Today I will have 2 air-fried chicken legs and perhaps a tin of salmon for tea. Have a good day all.
 
RosemaryJackson said:
Morning all. Cellulitis swellings are going down and headache not quite so bad. The eyelids are crusty so are just a bit uncomfortable. @DJC3, the hospital rushed a prescription to my local chemist and I got anti-biotics and anti-histamines. I had never heard of it round the eyes either and I asked him if he was sure! The pain actually comes from the headache. It's called peri-orbital cellulitis and I looked it up online and it seems to be quite common. Never too old to learn something new! Yesterdays meal was sausage, eggs and tomatoes. For tea, some ham, cheese and beetroot. Today I will have 2 air-fried chicken legs and perhaps a tin of salmon for tea. Have a good day all.
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Pleased that your are on the road to recovery lets hope you are back to normal asap. I find it reassuring when something is more common than you think Id certainly never heard of it until you had it!
 
RosemaryJackson said:
Morning all. Cellulitis swellings are going down and headache not quite so bad. The eyelids are crusty so are just a bit uncomfortable. @DJC3, the hospital rushed a prescription to my local chemist and I got anti-biotics and anti-histamines. I had never heard of it round the eyes either and I asked him if he was sure! The pain actually comes from the headache. It's called peri-orbital cellulitis and I looked it up online and it seems to be quite common. Never too old to learn something new! Yesterdays meal was sausage, eggs and tomatoes. For tea, some ham, cheese and beetroot. Today I will have 2 air-fried chicken legs and perhaps a tin of salmon for tea. Have a good day all.
Click to expand...
Happy for you that it seems to be getting better now & good that the hospital rushed the meds. I had never heard of it either, so you're right, never too old to learn.

Dinner will be belly pork, hopefully with crispy crackling & ratatouille.
 
We are coming to the end of our winter stay so it’s a case of using up “ fridge gravel.”
Yesterday, Breakfast corned beef, yellow pepper, onion, egg
Lunch, bit of steak, blue cheese dressing lettuce
Dinner, local shrimp, lettuce to replace fries and garlic butter from my fav place. Also needed to finish another bottle of light beer, so I did.
 
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