What have you eaten today? (Low carb forum)

[Andytaz]

Today breakfast cornflakes lunch had pork and lots of veg and tea time chicken and chips with bottle of squash

 

[DJC3]

Brunch today was bacon, eggs and thin slice of smoked cheese. Lots of black coffee.
Preprandial Sunday lunch champagne then slow roast belly pork with buttered cabbage. Made the usual carby accompaniments for others but I was ok - I had double meat.
A DGF salted caramel blondie with a mug of tea afterwards.

 

[Antje77]

Very proud I managed to make and eat dinner today.
I've had a couple of friends over today to work on the new fence for my new surprise goats to keep them IN my garden but OUT of my bathroom and to keep them from trampling the fence around the chicken pen because a trampled fence means escaped rabbits who then will be killed by my cute little chihuahua-like dog.

So lots of socialising and garden work, which means I'm done for at the end of the day and don't much feel like eating and even less like cooking.

But I did! Two leftover salads, one with beetroot and one spicy tomato salad with some warm goat cheese and roasted walnuts on top, with a vegetarian thing from Aldi (12 gr carbs a piece) which I somehow like in the same way I like fish fingers. A ridiculous food but still tasty

Not sure if I posted my goats in the bathroom pic already on this thread so apologies if this is a duplicate. The goats were a belated surprise birthday present I got two weeks ago, so it took a while to figure out how to keep them in their temporary pen

 

[ziggy_w]

Thanks so much for the welcome back, @Goonergal, @shelley262, @DJC3 and @maglil55. I do feel guilty disappearing like this off and on, but work sometimes gets in the way.

So, another three days of catching up...

Friday ...

Breakfast: A double decaffeinated espresso with cream and erythritol. Some salad olivieh (with cauliflower rather than potatoes).

Lunch: Nothing.

Dinner: Out for some wine, upon returning home a third of a T-bone steak with homemade sauce bearnaise and cauli rice.

 

[ziggy_w]

Saturday ...

Breakfast: A double decaffeinated espresso with cream and erythritol. A chicken wiener and half a DD keto roll with mayonnaise and smoked salmon.

Snack: About 25g of 88% chocolate. A few chicken cracklings (ordered the 1 kg package, which lasted me about a month).

Early evening: A roasted chicken leg I picked up on the way home. Later I nicked a bunless Burgerking Big King XXL -- which my husband had ordered the night before. Some dry red wine.

 

[ziggy_w]

Today ...

Breakfast: A double decaffeinated espresso with crema and erythritol. Half a DD keto roll with mayonnaise and salmon, the other half with butter and cheese.

Spent some time preparing a couple of dishes during the afternoon and and kept tasting them. Also had some rhubarb compote.

Dinner: About 80g of baba ghanoush, 80g of lupin hummus and some 80g salad olivieh. Some chicken cracklings and dry red wine.

 

[MrsA2]

B. Remains of last night's chia cream pudding thingy
Then lunch and dinner sort of went awry.
I was baking some savory keto egg muffins and cauli cheesy thingy so kept tasting and picking so skipped a proper lunch. Come dinner was still fullish so just a chicken drumstick. But then I fell into temptation of ice cream . Have managed a 50g portion staying in limits a couple of times lately, but tonight hubby served it weighed out 100g. Yep that shot me up 3 whole points. So lesson learned - just enough for a taste, no more.

 

[MrsA2]

Today ...

Breakfast: A double decaffeinated espresso with crema and erythritol. Half a DD keto roll with mayonnaise and salmon, the other half with butter and cheese.

Spent some time preparing a couple of dishes during the afternoon and and kept tasting them. Also had some rhubarb compote.

Dinner: About 80g of baba ghanoush, 80g of lupin hummus and some 80g salad olivieh. Some chicken cracklings and dry red wine.

Please, what is lupin hummus? I've never heard of it

 

[ziggy_w]

Please, what is lupin hummus? I've never heard of it

It is almost like regular hummus, but instead of using chick peas, I use lupin beans which hardly have any carbs. (Lupin beans are also known as altramuces or tremocos in Spain/Portugal -- this is the brand I use https://www.macarico.pt/pt/list-products/tremocos-39 .) These are a bit hard so need to be cooked with a bit of baking soda before pureeing them in a food processor.

Edited to include the link

 

[SlimLizzy]

late post yesterday was
31.05.2020
breakfast: 2x cwc nut granola, 2 eggs scrambled with butter.
CWC
Lunch: pate on single slice of pain kapnor toast. salad, variation on coleslaw. greek yoghurt and mixed berries.
tea and water.
more tea
dinner: made a LC mug bread and toasted it, as instructed, but not very good, even smothered with the rest of the pate seemed dry. 2 toulouse sausages ,big, fat, juicy, and very tasty. Had intended to save one for breakfast, but ate it as they were so YUMMY. Red cabbage, roast celeriac and green beans, 2 glasses of wine.
Later, frying chorizo pieces for breakfast omelette, ate a few. Who can resist crispy chorizo?
lemon tea.

@MrsA2 Please be aware lupin can be an allergen. I am fine with them, my sister is not. Some restaurants use lupin oil, which can make her very ill.
@Annb have only made mayonnaise once, used virgin olive oil and it was inedible. Must have another go. Do you think cold pressed rapeseed oil would work? Its the only other oil available atm.

 

[Chook]

It is almost like regular hummus, but instead of using chick peas, I use lupin beans which hardly have any carbs. (Lupin beans are also known as altramuces or tremocos in Spain/Portugal -- this is the brand I use.) These are a bit hard so need to be cooked with a bit of baking soda before pureeing them in a food processor.

What a coincidence!!!!! I was in an Asian foods supermarket last Saturday and noticed they had glass jars of beans - butterbeans, cannellini, chickpeas and lupin beans. I've never heard of lupin beans before so didn't get any but I will next time. Do you use them for any other recipe?

Welcome back @ziggy_w

 

[Chook]

Another beautiful day - most of the local kids have gone back to school, lots of the adults have returned to work and only the birds are making any noise. Its not been this peaceful since the first week of lockdown. A lovely change from the loud noise levels over this last weekend. I think several households in this area thought that if they are being told to go back to work and to send the kids to school then why not have an end of lockdown party in their garden? And they did.... with loud music, bouncy castles, hot tubs, screaming over-tired grand children, etc.

Breakfast: the usual omelette with carb free syrup - banana this time
Lunch: the usual Actimel drink and a bit of the rubbery cheese that was subbed for the lovely cheese I did order (not impressed)
Dinner: stirfry - bean sprouts, pak choi, mangetout, spring onions and cashew nuts - I've found that Nando's normal table sauces (generally) make nice stir fry sauces so i will be experimenting with their garlic one today

 

[Annb]

@MrsA2 Please be aware lupin can be an allergen. I am fine with them, my sister is not. Some restaurants use lupin oil, which can make her very ill.
@Annb have only made mayonnaise once, used virgin olive oil and it was inedible. Must have another go. Do you think cold pressed rapeseed oil would work? Its the only other oil available atm.

I've never used rapeseed oil - it's another one of those "uncertain ingredients" that I don't have in the house - just in case Neil is exposed to it accidentally. But I know of quite a few cooks/chefs who swear by it as a basis for mayonnaise. I don't usually use the XV olive oil for mayonnaise - the taste is too strong but I find that ordinary stuff is fine.

 

[SlimLizzy]

I've never used rapeseed oil - it's another one of those "uncertain ingredients" that I don't have in the house - just in case Neil is exposed to it accidentally. But I know of quite a few cooks/chefs who swear by it as a basis for mayonnaise. I don't usually use the XV olive oil for mayonnaise - the taste is too strong but I find that ordinary stuff is fine.

thanks for informative reply will def try it sometime.

 

[SlimLizzy]

meanwhile: am searching site for molten lava mug cake recipe that uses chocolate, not cocoa anyone got one ?
Thought it was on this site.

 

[DJC3]

@SlimLizzy and @Annb I agree about the strong taste of extra virgin olive oil in mayo - yuk. I use the ‘light in colour’ olive oil but I think you’ve mentioned that you can’t get it in France SlimLizzy? I’ve also used avocado oil with good results but don’t know whether or not you can get that.
Please post your results using rapeseed oil, I’ll be interested to see.
Today I came the closest ever to breaking my low carb woe. Daughter’s partner was making lemon curd for a strawberry tart. It smelled heavenly. I used to make lemon curd a lot, I was SO tempted to put a finger in the bowl. It made me wonder if I could make it with Monkfruit sweetener. @maglil55 what do you think? I normally get the golden monkfruit but it would be worth buying the white one if it’d work. The rest of the ingredients would be fine. My mouth is watering at the thought of it.

 

[Chook]

@DJC3 I think (not 100% sure on this) that a few years ago I made some lc lemon curd using a recipe provided by @DCUKMod - whoever it was that shared it, it was gorgeous. I'm not sure why I never made it again. It was back in the day when Lidl still sold their protein rolls as i can remember having slightly warm lemon curd on a warm protein roll. Yum!!

 

[maglil55]

@DJC3 I think (not 100% sure on this) that a few years ago I made some lc lemon curd using a recipe provided by @DCUKMod - whoever it was that shared it, it was gorgeous. I'm not sure why I never made it again. It was back in the day when Lidl still sold their protein rolls as i can remember having slightly warm lemon curd on a warm protein roll. Yum!!

I have one. It's from when I adapted Nigella's lemon meringue pavlova.

www.ibreatheimhungry.com/sugar-free-lemon-curd/

@DJC3 - it's on my CMT (together with the other components of the Nigella recipe).

 

[maglil55]

@SlimLizzy and @Annb I agree about the strong taste of extra virgin olive oil in mayo - yuk. I use the ‘light in colour’ olive oil but I think you’ve mentioned that you can’t get it in France SlimLizzy? I’ve also used avocado oil with good results but don’t know whether or not you can get that.
Please post your results using rapeseed oil, I’ll be interested to see.
Today I came the closest ever to breaking my low carb woe. Daughter’s partner was making lemon curd for a strawberry tart. It smelled heavenly. I used to make lemon curd a lot, I was SO tempted to put a finger in the bowl. It made me wonder if I could make it with Monkfruit sweetener. @maglil55 what do you think? I normally get the golden monkfruit but it would be worth buying the white one if it’d work. The rest of the ingredients would be fine. My mouth is watering at the thought of it.

Monk Fruit works fine.

 

[maglil55]

Monk Fruit works fine.

@DJC3 you'll see the sense of the adapted Nigella recipe to use up the whites from all the eggs.