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What have you eaten today? (Low carb forum)

Antje77 said:
I made a big (3, maybe 4 days worth) pot of slow cooked beef and onion, and enough cauliflower purée. for at least 3 days, and invited neighbour-in-the-garden for dinner.
First a beer in his trailer, and then we didn't have the patience to put the purée in the oven so we had the stew with a slice of bread. Turned out very tasty, so now I have a large pot of purée but no stew to go with it. :hilarious:

I'll turn some of the purée into zuurkoolstamppot by adding sauerkraut and smoked sausage, and I'm sure the leftover juices with still a little meat and onion from yesterdays meal will go very well with it. :hungry:

Which leaves me with too much purée still. Can you freeze cauliflower purée?

I spent a very cosy night with my neighbour, my two dogs, his dog, and my two sleepover dogs in his caravan, but the repeated mild hypos were no fun. I've had to leave the bed 3 times to treat, so during the night I had winegums, chocolate easter eggs and some bread. Poor Tale had to endure the repeated Libre alarms but hasn't complained.
When it was almost time to get up for my friday morning aqua session, the hypo alarm went off for a 4th time, and I was stupid enough to think I could snuggle up to Tale just a little bit longer before treating.
That's not how hypos work, I felt horrible enough to remind him of my glucagon nosespray in my bag, just in case. Not needed, thankfully, a couple of winegums did the trick, but it took me a long time to feel a bit like myself again, yuck!

I've already been titrating my long acting down for a while, will reduce dose more again tonight. Anyway, it was a good reminder to not get complacent with hypos, I don't think I'll make that mistake again any time soon!
Still, good food (except for all those winegums, but the easter eggs were pretty nice) and a lovely night, so all is well. :joyful:

My kefir is doing very well!
I started on saturday, first batch took 3 days, second batch 2, and the one I started yesterday was ready today.
Haven't done much experimenting yet, but so far I found I really like it with a little salt, just a hint. :hungry:
Efraïm, one of the cats, has also found out he loves kefir, and he goes completely crazy when I'm fiddling with it in the kitchen. :hilarious:

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I've frozen cauliflower puree by accident! I meant to pop into fridge but got put in freezer instead! I defrosted it and it had split with a watery liquid. I just stirred it so liquid back in puree mix and then added cheese and reheated in oven it was lovely much to my relief. Hope yours goes ok too I'm sure it will.
Wonderful hearing about your kefir success mine is currently growing at a speedier pace as it warms up a bit. Mine is also getting thicker again it's very satisfying cultivating kefir and good for us too.
 
Cholesterol results released today and LDL up even more! My HDL also up but trigs even lower than normal I'm always below 1 but now down to 0.5 my lowest unlike my ldl which is my highest at nearly 6 which pulled total up to 9 with my 2.7 hdl! This post got published by accident before I'd done my food so need to post again in a min!
Edit I've a week to get ready for the pep talk about meds to lower my ldl.
Antje77 said:
I was wondering about that, todays kefir is much thicker than the other two batches. Glad to hear it's normal!
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It's a good sign the thicker the better.
 
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B- soft boiled eggs and lc soldiers.
L- a pretty salad of things that needed eating up. H/m yoghurt, blueberries and seeds.
D- Pressure cooker beef stroganoff, sauteed courgette ribbons. Couple of glasses of 0 sugar Shiraz (14% ABV so not for the faint hearted, but great accompaniment to the meal)IMG_1710528158.074997.jpg
 
Food today
Breakfast hm kefir then two boiled eggs and LC roll
Lunch small portion of sauerkraut and kimchi with celery and LC seeded crackers then a few frozen raspberries and hm yoghurt followed by two squares of 90% chocolate
Dinner sea bass and cauliflower cheese plus an expensive but wonderful portion of early English asparagus and glass of dry white wine. Took portion of hm LC lemon cheesecake out of freezer a bit late so tasted a bit like a luxury ice cream as hadn't defrosted!
 
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DJC3 said:
I remember seeing your original reply about tenderstem broccoli and I meant to look into it later. I thought tenderstem was just traditional broccoli crossed with kale which sounds ok. Would you mind reiterating please?
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I said it wasn't all that nice. @LivingLightly may have meant that it wasn't natural, but merely bred as a new vegetable. I'm sure @LivingLightly can elaborate, though.
 
DJC3 said:
L- a pretty salad of things that needed eating up. H/m yoghurt, blueberries and seeds.
D- Pressure cooker beef stroganoff, sauteed courgette ribbons. Couple of glasses of 0 sugar Shiraz (14% ABV so not for the faint hearted, but great accompaniment to the meal)View attachment 66760
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A lovely-looking summer lunch. I'm enjoying a couple of glasses of Shiraz too!
 
Zuurkoolstamppot with brined and boiled pork belly (zuurkoolspek, they sell it in the supermarkets around here), some fried after boiling, a small piece of smoked sausage, and yesterdays 'gravy'. :hungry:

No more hypos during the day, thankfully, but this is with a slice of low carb bread usually needing 8 units without insulin for my first meal, and only 5 units for my two Belgian beers instead of the usual 8 to 10. No insulin with the kefir, which should need a little.
I didn't take any insulin for my meal because I've already dropped to the low 5's again.
So that's only 5 units of fast acting over the whole day so far, my basal is definitely too high still. But why?

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Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and another carb killa bar.
Dinner at a type 2 friend’s who’s low carb: lamb steak in mint, LC cauliflower cheese and air fried courgette.

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A bitty day
10 ish a chicken drumstick and a bit of cheese
2 ish cheese and pate and 6 sqs 70 % chocolate. 6 because i got annoyed by something stressful and couldn't say how I felt grrr!
5 ish rhubarb, chia seeds and yoghurt

8 ish ham, quiche and coronation chicken at a quiz. Took my own cheese and dark chocolate covered nuts instead of dessert... but there wasn't a dessert so shared with my team members. 1 small glass white wine
 
RosemaryJackson said:
Morning all. I did a 22 hour fast yesterday ! Found it surprisingly easy, fully expected to be hungry and give in but I just drank more. I'm going to see how long I last today, then I'll have a chicken leg with veg. Have a nice day all.
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Congratulations @RosemaryJackson on completing a marathon fast. A splendid accomplishment!
 
DJC3 said:
I remember seeing your original reply about tenderstem broccoli and I meant to look into it later. I thought tenderstem was just traditional broccoli crossed with kale which sounds ok. Would you mind reiterating please?
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Evening @DJC3

A biotech company has flooded the UK market with 'tenderstem' which is a trademarked name for Chinese kale crossed with heaven knows what broccoli selection; a commercial secret. True to form, the owner patented the hybrid.

As a result, supermarkets no longer stock early sprouting broccoli, a far superior vegetable, IMO. You can still find proper sprouting broccoli at farmers' markets or grow your own of course.

Calabrese or heading broccoli is what greengrocers call 'broccoli' and that's a nutritious vegetable too, but it doesn't quite match the delicate flavour and texture of sprouting broccoli, IMO.
 
IanBish said:
I said it wasn't all that nice. @LivingLightly may have meant that it wasn't natural, but merely bred as a new vegetable. I'm sure @LivingLightly can elaborate, though.
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Evening @IanBish. I tried tenderstem once, never again. What a disappointment!

Calabrese or heading broccoli is what the greengrocers call 'broccoli' and that's a useful vegetable especially in Winter, but it doesn't quite match the delicate flavour and texture of sprouting broccoli varieties, IMO.
 
Evening all

Today:

B: Two poached eggs topped with a knob of butter and avocado, seasoned with black pepper plus a wedge of ewe's milk Beenleigh Blue.
Water to swallow tablet.
Double espresso.

L: Packed lunch made with leftover walnut and mushroom nut roast.
Celery sticks and baby plum tomatoes with chicory boats for scooping and a dollop of home-made mayonnaise for dipping.
Prawns and brown shrimps.
Almonds, hazelnuts and pecans.
Water to drink.

Mid-afternoon:black filter coffee

D: Smoked salmon and cream cheese salad made with lettuce, celery, baby plum tomatoes, salad onions, hummus, Kalamata olives and Romano peppers, dressed with olive oil, lemon verbena and a touch of lemon juice, topped with walnut halves.
Water to wash down tablets.
 
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