Tori71
Well-Known Member
- Messages
- 417
- Type of diabetes
- Treatment type
- Tablets (oral)
I used this: https://www.lakeland.co.uk/15602/Ni...4064!&ef_id=XDPb5AAABMJxARTS:20190107230820:s
But instant espresso powder works well too and is cheaper. I add cocoa for the chocolate flavour.
Hi how about having two or three smaller meals ie incorporate your snacks into your food plan as long as you carb count the total and also squeeze them up as much as you can time wise to give your body a break? Where possible I only eat within as short a window as possible. Several people I gather seem to find it easier to delay eating in am then have a brunch and early dinner. However it really is all about what works for you. When I first started I did strict OMAD for a whole month with not even cream just water, black tea and black coffee but had a lot of fat to lose so didn’t feel hungry. I got my ketones up and became fat adapted quite quickly. Now I feel hungry and have no weight to lose I find that my mainly three small meals works for me. I also still monitor my ketones weekly and they are still motoring along for me at a lower level despite increasing amount of carbs a little bit. So this may change over time for you depending if you’ve weightto lose or not! Good luck hope you work it out.Cheers @Goonergal .
Kind of how I see it and similar goals.
Think I have the idea that the pancreas has worked hard the last few years pumping away, I figure less to do gives it a rest.
Hence the Omad, idea .
But if I'm honest, I do feel a little ropey, ( not hungry mind, ) if I go too long without food
I'm taking that as a sign, my bodies kicking off about it, and I hope getting retrained to scavenge for food within my system .
Ginuary! I love it.
Glad you like the gin, I'm always a bit worried when I recommend a recipe just in case others think it's awful!
Apparently, there is now something called VeganuaryI prefer your description.
Oh yes, guilty as charged on that one!Great, I'l give it a go.
Not allowed in Lakeland as I try to buy the entire shop
I do shanks the same way - high temperature seal and sear and then slow cook. Tom Kerridge has a wonderful recipe for lamb shank madras. His is oven cooked but I did ours in the slow cooker. It is a seriously good curry.Hi all. Can’t believe the weekend is almost over.
Well, another OMAD day. Absolutely ages since I’ve been able to do that so regularly.
Dinner was lamb shank. First time ever cooking one - eaten many in restaurants but never prepared one myself. Used some left over fat from yesterday’s short rib for the initial cooking at a high temperature and then added butter, salt, a little garlic and some sprigs of rosemary before slow cooking. The butter/fat mixture turned into a delicious sauce to pour over the top. Still peckish so had half a bag of pork crunch and 45g extra thick Jersey cream.
Lots of tea with cream too - went for a coffee with a few of my walking football team mates after today’s session and had 2 pots of tea and 2 of Costa’s little pots of cream. Enjoying another one now.
It was white toast that alerted me to the fact something was wrong although I thought I was coeliac not diabetic. I was shocked to discover how much sugar was in white bread.Thank you. I will just try a few...I miss my beans so I'd settle for 5 haha. And to think just before Christmas I was eating a whole 400gram tin on white toast!!!! It's a whole new learning curve.
How did you do with the Apple pie? I still can't touch pastry although I've tried for ages to work out a substitute but all failed so far.I must have a go at making LC cocoa - I've got all the ingredients.
Todays menu is
Breakfast: Bulletproof coffee
Lunch: Little chunk of cheese
Dinner: two trout fillets fried in butter with a squeeze of lemon with mini stirfry of broccoli, asparagus, red pepper and courgette (I will have about 160g)
Drinks: Morning: couple of huge mugs of black decaff coffee, Afternoon: Asda apple pie and custard tea, Evening: still water
Great results @Boo1979 - well done.Today has been a day disrupted by my diabetes annual check at the hospital, so
Breakfast - a low carb brownie and a coffee with lactofree cream
Lunch - nothing
Mid afternoon - a celebratory pit stop at my local curry house where a cheeky meat samosa & some rather nice lamb kebabs with a salad and a delightful combo of chill & mint sauces were consumed
Dinner - Im stuffed so probably nothing
The scores on the doors from my review led the consultant to declare that I was probably their healthiest patient. He did look a little perplexed when I told him what I eat and that 1/2 a portion of rice would happily raise my sugars into significant double figures.
Hba1c 43 ( up a tad on last year when they halved my meds ), cholesterol - total 5.6, Hdl 1.8 ratio 3.1 everything else in the normal / ideal range
Was always one of my favourites to make and I'd spend ages decorating the pastry. I made puff pastry once (Just to prove to myself I could) but I'm wondering now if that labour intensive method would work with Almond flour to produce a flaky pastry since its the fatty layers that produce the rise? Maybe one for half term holidays.Hi all. Today’s menu as follows:
Brunch -after 2 mile walk to hospital for HbA1c blood test was a cheese omelette and coffee&cream
Dinner- Mr Cs birthday choice of Beef Wellington ( I took the pastry off my portion and swerved the gravy) with buttered greens ( found in fridge, but daughter told me later they were for the guinea pig!) green beans and roast celeriac. Glass of preprandial Champagne and glass of Chateauneuf du Pape with it. Very happy with how it turned out, so was Mr C happily. View attachment 30487
I find making it with Sainsbury's full fat coconut milk gives you such a solid Chia pudding that any flavouring doesn't make it runny. I use 3,5 tablespoons Chia to 1 can coconut milk. I've tried other brands but Sainsburys full fat (own brand) is the only one that produces the solid Chia. I stock up with cans any time I'm in as they have a bad habit with deliveries of sending the low fat one and it doesn't work.Thanks, that’s excellent, I was wondering how to add a decent amount of coffee flavour without making it too runny.
Was always one of my favourites to make and I'd spend ages decorating the pastry. I made puff pastry once (Just to prove to myself I could) but I'm wondering now if that labour intensive method would work with Almond flour to produce a flaky pastry since its the fatty layers that produce the rise? Maybe one for half term holidays.
Yes - I saw that too and I see M&S have jumped on the bandwagon with a vegan range. Had a look but still too carby for me.Ginuary! I love it.
Glad you like the gin, I'm always a bit worried when I recommend a recipe just in case others think it's awful!
Apparently, there is now something called VeganuaryI prefer your description.
Reminds me of one of my many trips to Dobbies (which Hubby always comes to as it is plant buying) and Hubby's horror when he saw Lakeland had opened there. One of the assistants in Lakeland asked why he looked so glum and he said it was his worst nightmare - my two favourite places in one place!Great, I'l give it a go.
Not allowed in Lakeland as I try to buy the entire shop
Ahhh. I thought you were managing to tolerate real apple pie.@maglil55 It's a fruit tea - Asda has got a range of weird but nice ones... rhubarb and custard, chocolate orange, apple pie and custard, lemon meringue. I've tried them all - threw away the chocolate orange variety as really disgusting. The lemon meringue is my favourite at the moment - how they get the meringue flavour in it without adding sugar is a mystery....
The Sainsbury cocoa and coconut one I'm having today is quite nice - like a weak bounty bar flavour.
Will do - 5 weeks to half term.Could you let me know how you get in with it if you do decide to make it. Mr. C has been after me to make him his favourite York slice and I did think about the possibility of making it with a fat head type dough but can't work out how to keep the pastry supple enough to create the layers. I did try but found the dough cracks at low temperatures and the butter between the layers melts if I kept the dough warm enough to keep pliable .....
Ahhh. I thought you were managing to tolerate real apple pie.
P.S. how's Jack doing?
I do shanks the same way - high temperature seal and sear and then slow cook. Tom Kerridge has a wonderful recipe for lamb shank madras. His is oven cooked but I did ours in the slow cooker. It is a seriously good curry.
www.bbcgoodfood.com/recipes/lamb-shank-madras
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