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What have you eaten today? (Low carb forum)

well, run completed...curry cooked...should i..did i...

yep,
(i think the french call it le petit déjeuner, (technically the first meal of the day)
but i found using a small plate in the evening meal deceives my eyes AND stomach.....)

So i can now say, from my own experience, cauliflower rice, is an acceptable substitute for rice
(not QUITE as nice, but it fills a role ).

So first home cooked curry since Dx..
first 'Rice' substitute...

got mince for tomorrow, making cottage/pie with a swede top.
(any good recipes links gratefully received )

So now with that first foray into deepest diabetic kitchen so far,
and that fantastic cookbook, you guys posted up @shelley262 (?)

i'm thinking....maybe i won't starve to death after all...LoL

good sleep all.
 

All I can say is Yum!
 
Morning all. Catching up on yesterday.

It was almost an OMAD day, save for a few nibbles on the remaining packet of Whisps from last summer’s US visit. For those not in the know they are the most fabulous baked cheese snack:

https://www.whisps.com/

Dinner was at one of those Brazilian bbq places where the meat just keeps on coming and coming and coming. Superb. And to top it I was presented with a unique birthday cake. Succumbed to just a couple of small pieces of 100% and 85% chocolate.

 

What a fantastic ‘cake’
 
@Goonergal that meat cake must definitely be the first carnivore cake I’ve ever seen absolutely amazing and absolutely perfect for you have a great day.
Yesterday’s menu:
Breakfast bacon and egg
Late Lunch a few bits of cheese,nuts and hotel choc buttons and square of 91% choc
Dinner out for dinner a range of meat and salad and a couple of glasses of dry red wine followed by a hotel Chocolat going nuts choc and square of 85% choc
Bit more chocolate than usual today but really enjoyed it bit of a treat day.
 
Missed a few days somehow....anyway here goes
Friday breakfast; 1 slice HiLo toast butter, usual 2 mugs strong Tea before Ai can truly face the day.
Lunch: was meant to be cauliflower soup I made on Wed but because kitchen was cold enough I had left it covered on back of hob. To my surprise when I lifted the lid it was bubbling stone cold. Am an experienced maker of soup though never made cauli soup before (James Martin recipe nothing complicated). Anyway that freaked me out so threw it out and dashed out for replacement as friend was dropping in to share. Oh the shame! Anyone know what the science is? Why a few bubbles kept rising to the surface. It was witches brew!
Supper: Baked cod loin with terryaki sauce and stir fried veg.

Yesterday made the Tom Kerridge Lamb Shank Madras which took most of the morning because I had to dash to Waitrose for two more shanks as son and friend decided to join us. I didnt stick to the spices but adapted somewhat, also added a chopped green chilli and a chopped green pepper. It took 4 hours to cook but the house smelt fragrant and warming. Son turned up with large tub Fage 5% (he knows my spicing so well) and large bag of Bombay Mix of which I had more than I should. Oh the shame of it. The lamb curry was unctious and went down a storm.

Btw we dont do desserts here much. OH likes a helping from a large bowl of mixed fruit in fridge and fruit yogurt.
 
Yesterday late to bed and forgot to post:
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: Chinese style pork with cauliflower and broccoli salad followed by Greek yoghurt, chocolate granola and raspberries.
Mid afternoon: banana Carb Killa bar and black coffee.
Dinner: Brazilian meat carvery and salad followed by a few bits of dark chocolate.
 
I suspect there was some fermentation going on with the bubbles. I'm assuming you took the soup to the pre blend stage and hadn't added the cream? Although it was common in the restaurants to keep the stock pots going I must admit once the base soup had cooled I'd get it away into a fridge. I don't mind keeping it in a cool kitchen for a few hours if it's going to be eaten later that day. Anything else it's packed and into the fridge.
Back to your bubbles though. My grandmother used to do fermented veggies - mainly cauliflower hence my thought that your soup pot had started a fermentation process. I would have been inclined to smell first then taste a tiny amount to see if it was off.
Glad the curry was a success. I think that Tom Kerridge recipe is one of the best.
 
Hope you had a wonderful Birthday break and celebration. X
 
I keep meaning to ask the Thai chef at our local Thai restaurant how on earth she cooks my cauliflower rice. I'm fine with a lot of Thai dishes but noodles or rice is of course a no no so I always take cauli rice with me which she stir fries for me to have with my mains. She does it brilliantly!
 


Happy Birthday
 
@Chook - I was going to get the Aldi halloumi chips (must be popular as they limit you to 2 bags) until a couple on here were not complimentary about them. So I've stuck to making my own which to be honest takes little effort and you can use a good halloumi.
 
Has anyone got a good idea on how to stop this flippin' Dawn Phenomenon? Last night 's bed time BG was 4.5 and first thing this morning it was 7.3!!!! (This is fairly typical.). I spend all day struggling to get it down then next morning i start all over again. Like Groundhog Day (but without Bill Murray, snow or a large rodent).

Today...

Breakfast: Grilled bacon and luxury scrambled eggs

Lunch: Nothing

DInner: Roast chicken, cauliflower, broccoli, sausagemeat stuffing (a speciality of Mr C), gravy and (depending on BG) a roast potato

Pudding: Greek yoghurt, chia seeds, pecan nuts

Drinks: Morning: black decaff coffee, Afternoon: water, Dinner and evening: red wine

Snackette: Square of chocolate

Edited for typo
 
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Thank you for the good idea. i do like halloumi but i usually rinse the salt off first so i could do the same to make 'chips'.
 
I've always found it takes its own merry time to depart. When I fell "off the wagon" it took about 6 months for DP to go. Trouble is it returns - I get ill , back comes DP to stay a while. I get stressed (loads of that last year) back comes DP for an unwelcome visit. I've just stopped fretting about it now as it was getting me nowhere.
 
@maglil55 Weirdly when I started testing and low carbing again (after my recent year of denial detour) my FBG was about the same level as for the rest of the day (which was very high - but FBG was no higher). It was only when the low carbing kicked in and the other finger prick tests in the day were getting lower and lower that it was obvious I was getting DP yet again.

I did think about asking the DN if i could go back on the slow acting insulin just to bring the FBG down but that would affect me all day and all night and put back on the weight I've struggled to lose.
 
Bed 6.2 FBG 5.7. I still have a niggling sore throat but it's getting better. Lovely family day out yesterday. Despite the intention to go to Nando's ended up in Frankie & Bennys as Nando's was packed with youngsters and waiting time for a table plus time to get food was estimated at minimum 1 hr which would have been a rushed meal. Plenty I could eat in F&B's too.
B. Tassimo Americano grande with a dash of cream.
L. 3 water biscuits with tuna.
D. Bunless burger with cheese and salad. Got some coleslaw out of a huge portion which we were sharing and a few sweet potato chips. Must say their sides are too much for 1. Enjoyed it though and the fact you can swap out your bun and fries. Diet Pepsi.
Then off to Bohemian Rhapsody. Loved it but must admit to feeling a bit sad too. I'd even watch it again though. I remember Queen coming on at Live Aid - best act of the day.
Off to swimming lessons with the boys now. Will catch up on today's food later.
 
Probably done for food today except for maybe something to console or celebrate later. Hope you all have good days.
Breakfast: Much tea was drunk 1 tsp inulin in first 1.5 pint mug
Brunch: Cocoa - soya milk and 1 tsp inulin
Lunch: Twice cooked IP Oxtail stew including stock made therein, mushrooms and star anise; celeriac and swede mash; fitted my criteria for a spiffing meal perfecty - bowl food, filling, could eat with a spoon
Evening meal: If I eat it will be @dunelm's flaxseed cracker and gaucamole
The kitchen staff keep putting wine in stews and casseroles (while I exercise or walk dogs), ostensibly to use up opened bottles. The real reason is to wreck my dry JAMuary. I’m sticking to my own definition/facts which is very trendy these days. Toodle pip old beans.
 
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That close!
 
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