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What have you eaten today? (Low carb forum)

Hi all. Busy but relaxing day wandering all over London.

OMAD day food wise and a very indulgent dinner of roast shoulder of lamb, scored, salted and smothered in garlic butter with a few sprigs of fresh rosemary. Followed up with the last piece of lemon zucchini cake and extra thick Jersey cream, an Advent calendar choccie and 22g of Hotel Chocolat 65% supermilk with hazelnuts.

Like @shelley262 will be baking tomorrow, including the herby crackers: @Tori71 and @Rachox will follow your lead and just use ground almonds.
 
Breakfast - Hi-lo toast and butter
Lunch - Ham, bell peppers stuffed with cream cheese, olives, cherry tomatoes, cucumber. Strawberries, cream and chocolate granola,
Dinner - Chicken, mushroom and pancetta casserole, sprouts, carrots and green beans.
Snacks - Packet of salt and vinegar squares and way too much chocolate!! Most of it the Montezuma stuff but that's not the point.

Managed to drop a carton of eggs, cracking three so made some pancetta and mushroom oven omelette things in a bun tin. Good for freezing.

Morrison's was hellish today. Loads of people just stood talking to friends they happened to come across mid shop, oblivious to the fact they are blocking the shelves. I am not going into another supermarket until after Christmas now!!!
 
Evening all. Thats me officially broken up from work for Xmas - may have a pink gin and diet lemonade a little later to celebrate
Breakfast - just 2 cups of tea
Brunch - sort of, we always have cafe on our last day of work so I had a full English (with the bad bits removed) so 3 sausages, 3 bacon, 2 eggs, mushrooms, a grilled tomato and then I’d asked for no beans but it got delivered with beans. I didn’t eat them but I may have had to dip my sausages in the juice (Im blaming the juice and probably cheap ‘less meaty’ sausages for a full rise of 2.0 to my BG later as my home cooked breakfast barely sees an increase of 1). But I thoroughly enjoyed it!
Dinner - tikka marinated chicken (1.7g carb for the marinade) with half a pepper and a diced tomato just to stop it being so dry
 

I have a big Kenwood with lots of attachments, including the grinding mill and food processor, but I still prefer my stainless spice grinder. With it, I know whateverrr I'm grinding isn't going to score or damage and of the containers. It is a real, real pain to switch the grinding cups though. As a result one may have been known to grind wet mixes with the dry blade and vice versa.

I bet we'd be horrified if we added up how much all these gadgets have cost over the years.

<<< don't mistake this for the face of concern.
 
I do seem to have shaken off the sore throat wheezing lurgy. Just left achy and very tired. Missed my only planned social engagement, but the friends had more lurgies than I had, so we will reconvene to cheer ourselves when every other gathering is done with and January seems to go on forever with nothing much going on.
Not unhappy though, have stayed home warm, and comfy under duvet.
Yesterday up too late for breakfast, but drank lots of mineral water. Lunch was chicken and mushroom soup, natures penicillin. Dinner spag bol without the spag. Drank ginger tea and mineral water throughout the afternoon.
Today Greek yogurt and walnuts, and coffee for breakfast. No lunch. Dinner was what I should have had for breakfast, bacon, mushrooms, eggs, coffee.
 
Now then, our LC wonder cooks. Does anyone have a stupendously delicious recipe/way of cooking red cabbage?

Ideally, I'd do it in the cauldron, but if the method isn't pressure cookerrr, I'll try to convert it, I think.
 
DCUKMod said:
Now then, our LC wonder cooks. Does anyone have a stupendously delicious recipe/way of cooking red cabbage?

Ideally, I'd do it in the cauldron, but if the method isn't pressure cookerrr, I'll try to convert it, I think.
Click to expand...
I am very old fashioned when it comes to cooking, so use the hob and a humble frying pan. Also random about precise measurements
First blanch the shredded cabbage in hot water for about 2 or 3 mins.
Fry in butter with chopped shallots. Chuck in some red wine and or balsamic vinegar, and a grating of nutmeg. Garnish with more butter.
 
DCUKMod said:
Now then, our LC wonder cooks. Does anyone have a stupendously delicious recipe/way of cooking red cabbage?

Ideally, I'd do it in the cauldron, but if the method isn't pressure cookerrr, I'll try to convert it, I think.
Click to expand...
Just eat it raw! I love coleslaw made with red cabbage
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Mid morning in Nero’s (while my daughter was at a job interview ) cappuccino and banana Carb Killa bar
Late Lunch: chicken and pistachios with cauliflower and broccoli salad followed by Greek yoghurt and raspberries.
Dinner: one beef burger with a slice of HiLo bread, coleslaw and lettuce, red cabbage and carrot salad followed by SF jelly, chia pudding and LC chocolate granola
 
Travelling day so no meals just drinks. Tea, McDonalds Latte, Starbucks Sugar free almond milk caramel latte, tea, McDonalds hot chocolate and white coffee, tea. The hot chocolate was mainly so I felt confident bg would be good for driving if Julie needed a break - obviously sweeter and high carb but I liked it.
Stopped off at a Lidl but no cocoa in sight.
 
DCUKMod said:
Now then, our LC wonder cooks. Does anyone have a stupendously delicious recipe/way of cooking red cabbage?

Ideally, I'd do it in the cauldron, but if the method isn't pressure cookerrr, I'll try to convert it, I think.
Click to expand...

YES!

Chop red cabbage up like coleslaw
Chop onion up like coleslaw
Chop a cooking apple up into cubes
You decide the proportions based on carb preferences

Place in IP with min liquid and a dash of cider vinegar, and 1 chicken stock cube

Then add the magic: your combo of cinnamon, clove, garlic, 5spice, and anything you like.
I go heavy on the cinnamon and vinegar.
And as much butter as you feel you want. Ideally, you want enough butter to give a v thin glossy sheen on every slice.
Obviously, I would add half a tonne.

Then cook for appropriate ‘cabbage time’ as per any IP cabbage recipe.

This is all an evolution of a Delia Smith recipe in one of her earlier cookbooks. I’ve been making it for 30 years.

Of course she added demerera sugar too.

It can also be cooked on a hob, in a big lidded pan. Braised really slowly. Or in a slow cooker.
 
Hello all,

Today ...

Breakfast: Two double decaffeinated espressos with cream and erythritol. Boillabaisse and a piece of flatbread with butter. Lamb's lettuce with Caesar's dressing and parmesan.

Late lunch: A baked chicken thigh, a piece of ocean perch.

Dinner: Platter of assorted cheeses, olives, and pickled gherkins.
 
I'm very late tonight. Another unintentional OMAD. Bed 6.5 FBG 5.6.
I awoke congested but it's improved as the day went on. Last school run of the year but just No 1. No 2 still couldn't go as they have to stay off 48 hrs when they've been sick. He was quite recovered though and demanding scotch broth. I meantime was taking an eternity to get through traffic to a supermarket where there was space to park.
B. Tassimo Americano grande with a dash of cream.
L. Nothing
D. Casseroled GF pork chipolatos with a load of veg and veg chips. Scoop of halo top and raspberries. And that's it.
 
@maglil55 I do hope that this very minute you are sleeping off the congestion! And that the young numbers will stay well! Hugs to everybody else who's been sick, too!!!! I can't keep up with this place....
Bfast 1/2 avocado, boiled egg, coffee with soy and cream
Lunch 3 tall stalks celery, 8 cherry tomatoes, piece of my new recipe flax bread with about 2 tbsp peanut butter.
4:00 decaf with soy and cream. More cream.
Here's where it got complicated:
5:30 have to eat something bc I'm going to work for a short rehearsal. 3 cups spinach wilted in olive oil, with a few tbsp of a yogurt vinaigrette I made in September and it's still good. All that vinegar preserved it I guess.
7:00 rehearsal. Clearly I didn't eat enough! Argued in front of choir with my friend the boss organist/choir director/bell conductor. Not good. Very hungry. Frustrated bc I'd spent 3 hours cutting and taping the music to a manageable size for a music stand. Made some mistakes because I hadn't had time to actually learn the music. Known mistakes, can learn music. Was dismissed to go home, whew! 8:00 til 9:00 1/2 cup slices raw almonds YUMMY! to take pills with. Feeling a little better. Haven't been sleeping well for days, no idea what's going on.
So, aside from frustration (thanks for pretending to read all that ) and weird timing of final meal, a good food day.

Good morning all folks across the pond, and goodnight all stateside folks!
 
Not eating much at the moment - rushing around trying to organise funeral stuff ...

... but yesterday's food

Breakfast: 'muesli' (few oats, desiccated coconut, seeds and nuts) plus blueberries, with coconut milk. Tea.

Lunch: pate and one piece wholemeal toast, olives, cheese and nuts. SF jelly.

Carb killa bar in the afternoon

Dinner - chicken fajitas (with lo dough, not a wrap). SF jelly

Plucked up courage to call Dr's today about blood tests - HBA1C is back down to 39 which I think is good news. The receptionist (do they take lessons in making people worry?) said I just had to have a routine appointment or phone appointment about .... my cholesterol and liver function! What now?

When I asked what my cholesterol is, its 4.9 which is not high as far as I'm aware. Also they didn't ask for fasting bloods. Sigh. Oh well, I suppose that's one thing sorted out!
 
Evening all.

Absolutely stuffed. Baking day today - couple of things for Xmas (herby crackers and raspberry clafoutis) and a very tasty dessert for today.

Lunch was the small amount of lamb left over from yesterday’s dinner plus 2 herby crackers (didn’t quite get them right but still tasty) with butter.

Mid-afternoon snack of small piece of this cake: https://lowcarbyum.com/keto-flourless-chocolate-cake/ with extra thick Jersey cream. Pic is a tea plate / tea spoon. Used a 15cm tin and have got 8 portions from it. Very rich and intense flavour - used Hotel Chocolat 100% buttons and a small amount of erythritol.

Dinner was beef short rib with more of the cake and cream.

 
Cocoa in Lidl is in a box quite low down in baking section if ever you are in Lidl again!
 
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