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What have you eaten today? (Low carb forum)

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: chicken satay stir fry, no noodles, just bean sprouts to kid the eye, not that that is needed these days!

2024-05-09 19.01.49.jpeg
 
Thanks for the info on Red Storm @PenguinMum it sounds right up my street.
@shelley262 what an amazing hol and your food looks delicious. I really hope that orange Lindt bar comes to the UK.
@IanBish I’ll be interested to see how the Jersey Royals affect your BG, are they chilled and reheated?today’s food:
B-2 scrambled eggs
L- Cheese and marmite in l/c seedy bread sandwich. Chocolate chia pudding.
D- A new find for me in M&S (added bonus it had a yellow sticker) Caesar Chicken Breast Kebab. Salad which included leaves from granddaughter’s school polytunnel, they grow all sorts of lovely veg. A low carb lager in the garden and handul of mixed nuts. IMG_1715280735.381898.jpg
 
Up early but held back from food as going for annual hba1c at 10.
11 2 scrambled eggs, handful hazelnuts
Dentist's
L : 2 slices cheese on toast using liv life bread. More hazelnuts.
Off to help elderly friends with one in hospital - they were 13 hours in a&e yesterday. Then 12 hours in "assessment" before bed finally found 27 hours after arrival.
I prepared with bottles of water, nut bars and 2 pack pork scratchings in my handbag. Luckily didn't need any as everything seems OK at the moment .

D: 2 slices hm lc soda bread with 3 slices garlic sausage. 2 glasses white wine. Coffee ice cream with 1 sq 85% chocolate chopped over.
 
Antje77 said:
Today will be interesting, there is a party at a restaurant owned by traditional fishermen because the place has its 12.5 year anniversary. The owners are friends, and I've worked for them for a while some years back, so I'll see what will be eaten today. May be low carb, maybe not.
Click to expand...
That was on sunday, I've been MIA.

All is well, but I really need to make a large pot of something or other before the workweek, or I'll only eat very quick meals and not much veggies.

The party was lovely, and I had lots of grilled mussels and a (very much not low carb but small) pastry thing with cockles and spinach, and a sandwich when I came home at 9 pm.
Didn't make a pic, but I did make pictures of my evening meals during the week, I just didn't get around to posting. And to be honest, they're not my best meals by a long way, but it was food and it was low carb, so here you go:

Monday: LC bread with a fried turkey egg with some kind of sausage and Muenster cheese.
1715282569881.png

Tuesday: A burger, fried onions, a small fried tomato, and broccoli. Raclette cheese on both burger and broccoli.
1715282653952.png

Wednesday: Slice of LC bread with chorizo and a LC cracker with gormas cheese (which is gorgonzola and mascarpone in alternate layers, very tasty).
1715282771995.png

Today: A burger, 3 slices of chorizo, and raclette cheese on LC bread.
1715282890371.png

Good thing I've had some cherry tomatoes and raw chicory with my lunch at work on most days, and chicory with hummus in bed as well, or I might be at risk of scurvy! :jimlad:
I'll make up for the lack of veggies tomorrow: Lidl sold 750 grams of white asparagus for only Є2,50, which I'll have with my neighbour, and I fully expect we'll finish the bag between the two of us. :hungry:

They're rather thin so I'll have lots of peels. I've never made asparagus soup before, but it may be just the thing to make for next week.
So what is your go to asparagus soup recipe, I can use some tips!
 
DJC3 said:
Thanks for the info on Red Storm @PenguinMum it sounds right up my street.
@shelley262 what an amazing hol and your food looks delicious. I really hope that orange Lindt bar comes to the UK.
@IanBish I’ll be interested to see how the Jersey Royals affect your BG, are they chilled and reheated?today’s food:
B-2 scrambled eggs
L- Cheese and marmite in l/c seedy bread sandwich. Chocolate chia pudding.
D- A new find for me in M&S (added bonus it had a yellow sticker) Caesar Chicken Breast Kebab. Salad which included leaves from granddaughter’s school polytunnel, they grow all sorts of lovely veg. A low carb lager in the garden and handul of mixed nuts. View attachment 67565
Click to expand...
Gosh that chicken looks good I need to check out that next time in M and S. Lovely to see you back on the forum you've been missed.
 
shelley262 said:
Sorry but no it isn't the German one is 100% cocoa and very low carb similar to the Montezuma bar which is 100% with orange oil.
Click to expand...
That's fine - I don't have to feel guilty about buying the five bars for Alistair in case it was depriving any of you guys. Em tells me she much prefers dark chocolate to milk choc, so he may well share them with her. I did try her with Montezuma's 100% but that was too much for her taste.
 
Antje77 said:
That was on sunday, I've been MIA.

All is well, but I really need to make a large pot of something or other before the workweek, or I'll only eat very quick meals and not much veggies.

The party was lovely, and I had lots of grilled mussels and a (very much not low carb but small) pastry thing with cockles and spinach, and a sandwich when I came home at 9 pm.
Didn't make a pic, but I did make pictures of my evening meals during the week, I just didn't get around to posting. And to be honest, they're not my best meals by a long way, but it was food and it was low carb, so here you go:

Monday: LC bread with a fried turkey egg with some kind of sausage and Muenster cheese.
View attachment 67568

Tuesday: A burger, fried onions, a small fried tomato, and broccoli. Raclette cheese on both burger and broccoli.
View attachment 67569

Wednesday: Slice of LC bread with chorizo and a LC cracker with gormas cheese (which is gorgonzola and mascarpone in alternate layers, very tasty).
View attachment 67570

Today: A burger, 3 slices of chorizo, and raclette cheese on LC bread.
View attachment 67571

Good thing I've had some cherry tomatoes and raw chicory with my lunch at work on most days, and chicory with hummus in bed as well, or I might be at risk of scurvy! :jimlad:
I'll make up for the lack of veggies tomorrow: Lidl sold 750 grams of white asparagus for only Є2,50, which I'll have with my neighbour, and I fully expect we'll finish the bag between the two of us. :hungry:

They're rather thin so I'll have lots of peels. I've never made asparagus soup before, but it may be just the thing to make for next week.
So what is your go to asparagus soup recipe, I can use some tips!
Click to expand...
I don't use recipes for soup I have hm chicken stock in my freezer for soup ( my chicken bones slow cooked with a few herbs often for 14 hours and then strained) which I add veggies to including asparagus if available and cook in slow cooker. A short cut would be to use some instant veggie stock. As asparagus is very fibrous especially if using the ends or peels I would definitely use my stick blender to whizz it and as I do with celery soup - I'd finish it with some cream.
 

Asparagus Soup with Lemon and Parmesan​

www.onceuponachef.com

Asparagus Soup with Lemon and Parmesan - Once Upon a Chef

TESTED & PERFECTED RECIPE - This asparagus soup tastes luxurious, yet is made sans cream -- just veggies, broth and a hint of cheese.
www.onceuponachef.com www.onceuponachef.com

Servings: 4-6

Ingredients​

  • 2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
  • 3 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, peeled and smashed
  • 6 cups low-sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • ½ cup shredded Parmigiano-Reggiano
  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions​

  1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  2. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
  3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
  4. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
  5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
  6. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
  7. Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
 
Annb said:

Asparagus Soup with Lemon and Parmesan​

www.onceuponachef.com

Asparagus Soup with Lemon and Parmesan - Once Upon a Chef

TESTED & PERFECTED RECIPE - This asparagus soup tastes luxurious, yet is made sans cream -- just veggies, broth and a hint of cheese.
www.onceuponachef.com www.onceuponachef.com

Servings: 4-6

Ingredients​

  • 2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
  • 3 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, peeled and smashed
  • 6 cups low-sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • ½ cup shredded Parmigiano-Reggiano
  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions​

  1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  2. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
  3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
  4. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
  5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
  6. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
  7. Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
Click to expand...
I tried cheese in soup in Belgium on my recent holiday - never had before except for in french onion soup which has cheese topped toast floating on it which obviously I can't have now! Cheese was offered as a topping so tried it and loved it so may try it when I make my next soup - would go well with asparagus soup Id imagine.
 
Alexandra100 said:
Regrettably, I loathe the taste of sardines, even disguised in fish cakes. However you have inspired me to try again with extra mature Cheddar grated, and maybe some other strong-tasting spice. (Suggestions?)
Click to expand...
Evening @Alexandra100. Have you tried fresh Cornish sardines during their short season from July to September? I much prefer fresh sardines when available to the ubiquitous canned ones.

That said, these fish cakes made with canned sardines and cheese are tasty in a completely different way. Btw, It doesn't have to be extra mature Cheddar. Ordinary bog standard Cheddar works well plus some flat-leaf parsley. If you want to add spice, I'd suggest paprika.
 
shelley262 said:
I tried cheese in soup in Belgium on my recent holiday - never had before except for in french onion soup which has cheese topped toast floating on it which obviously I can't have now! Cheese was offered as a topping so tried it and loved it so may try it when I make my next soup - would go well with asparagus soup Id imagine.
Click to expand...
I think French onion soup is pretty good with just the cheese on top - never mind the crouton; especially if the soup is a bit spicy (either chili or smoked paprika and a good, strong cheddar).
 
Evening all

Today:

B: Two poached eggs topped with a knob of butter, avocado and three crevettes all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Walnut and mushroom roast made with onions, eggs and flax 'egg', (customary breadcrumbs omitted) garlic, stock and rosemary.
Vegetable tray bake using calabrese broccoli, cauliflower, sweet red peppers, leeks and onions drizzled with olive oil.
Carrots cut on the diagonal, onion slices and apple peel sautéed in butter.
Water to drink.
Skipped pud.

D: Seafood salad made with king prawns and brown shrimps, lettuce, Romano peppers, celery, baby plum tomatoes, Kalamata olives, flat-leaf parsley and salad onions, with a dollop of home-made aioli for dipping, topped with roasted macadamia nuts..
Water to wash down tablets.
 
A lovely sunny day working in the garden. Planted mainly veggies and a few annuals which were still needed to fill spaces in a quite new garden.
Breakfast was a weird combination of toast with pesto, spinach scrambled egg and grilled shrimp in Marie rose type sauce
Lunch, a few broccoli and cauliflower pieces in ginger dressing, yogurt, seed and nut granola, lc zucchini bread and smear of sugar free apricot jam. Too much insulin was calculated so also had to finish a bottle of maple syrup a little later. I do love maple syrup though.
Dinner, crustless yellow and red pepper quiche made with a cube of mozzarella, bit of parmesan and mainly Gruyere. Greek salad but without fresh basil.
Can you tell I’m trying, quite successfully, to empty the fridge before going on a trip
 
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