What’s your absolutely favorite low carb meal/snack?

Favorite meals for me would be:
1) Steak, Eggs & Green Veg
2) Chicken Madras & Cauliflower rice

Snack/Small meals
1) Stir fries
2) Poached or Scrambled eggs
3) Omelette

Small snack wise Id say mixed nuts, small amounts of co-op 85% dark chocolate, pork scratching's, fridge raiders (or similar small protein bags), yoghurt, popcorn (obv not sweet or coated), jerky, hard boiled eggs etc.

CoreyCharman said:

I’m very newly diagnosed and I’m already getting so worn out with my same old low carb foods that I’m eating. Any good substitutions that you found taste good?

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Hi @CoreyCharman , welcome to the forum.

Like @EllieM said, getting good at dosing for all kinds of foods can be very useful. But low carb can make diabetes management easier. It's up to you to find your own way, and what suits you.

If you like ideas on what to eat on low carb, have a look at this thread: https://www.diabetes.co.uk/forum/threads/what-have-you-eaten-today-low-carb-forum.75781/page-3187

Great idea for a thread as I haven't figured out my favourite lo carb food though could be fridge raiders. I tend to have scrambled eggs most days and love that and also love roast chicken. In fact if I have a roast dinner but skimp on the carby stuff that would be amazing!

For snacks: Cheese (though I find I need some bolus overnight if I snack on it in the evening), salted mixed nuts, edamame beans, mixed seeds, ham, salami, olives, plain greek yoghurt

85 or 90% chocolate. Just a 10g square goes a long way at only 4 or 5 g of carbs.
Break into 8 or 9 small pieces and let each melt slowly on the tongue mmmm!

As someone with Type 1, I gave up on low carb as it was much harder to calculate insulin dose for. I needed to include the protein into the insulin calculation and, for me, different proteins had different insulin to protein ratios
Sticking with "normal" meals and snacks with carbs is far far easier when I only have to consider a consistent insulin to carb ratio

To be honest I don’t snack. Anything that goes in my mouth raises my levels and has to be injected for, so I don’t bother. As long as I’m eating a satisfying healthy meal during the day that will do.

In Response said:

As someone with Type 1, I gave up on low carb as it was much harder to calculate insulin dose for. I needed to include the protein into the insulin calculation and, for me, different proteins had different insulin to protein ratios
Sticking with "normal" meals and snacks with carbs is far far easier when I only have to consider a consistent insulin to carb ratio

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And for me, as a T1 as well, dosing for high carb foods makes it much harder to get it right, so I usually stick to low carb to make my life easier.
Together, @In Response and I are perfect proof that no one size fits all, we all have to find what works best for us.

What an excellent thread....

Yes - so this is one of the topics that teases out the difference between T1 and T2 - I've seen from a few sources recently that one of the worst things for Diabetes management is calling two totally opposite conditions types of the same thing...

But - high cocoa chocolate and thick double cream has become my new fave comfort snack...
and I find that I'll always have some Brie, or Salami, or Pâté on the go. It always used to be carrots, but I now view a spoonful of pâté as being much better for me than a carrot... how bizarre...

but for T2 who can hold down very low insulin levels, it's still difficult to break the idea that high fat food does not mean putting on weight.

and also - trying to reduce the urge to snack overall - in the sense that any food stimulates some insulin, so learning to not snack is part of the regime of LFHC and intermittent fasting - for health benefit over and above blood glucose control... (my focus being on reducing insulin resistance by maintaining low insulin levels)

My favourite is roast gammon.
With eggs, fried in goose fat
With mushrooms, onions, toms, in a frying pan reduced to soft.
P!ace over the gammon and eggs.
Wow!
And
Chicken curry, usually tandoori.

Whatever you cook as a low carb meal, it's important to cook fresh, what you cook in, such as good fats.
And beware of the oils and bad fats.