The soup sounds lovely, going to have to give that a try.
Enjoy your break away!Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: roast chicken, one small roast potato, one tiny parsnip, mixed veg and gravy thickened with flax, followed by SF jelly, cream and LC chocolate granola.
Mid afternoon: raspberry chia pudding and black coffee.
Tea at ILs: cold meat, cheese and salad buffet followed by .... you’ve guessed it one Jaffa cake!
I’m off on my holibobs tomorrow, I’m taking a few low carb treats from Xmas, that I’ve kept in the freezer, to keep me on the straight and narrow for the coffee shop and bakery visits by the rest of the mob!
Went to a Diabetes Workshop today and was very pleasantly surprised.
It was organised by the local CCG and run by a local GP who was very switched on about Lchf.
She talked about the need for patients to be proactive and not assume their medication would cure them, and how important it was to know your HbA1c ( nobody else there knew theirs)
She told us not to drink fruit juice, even the ones labelled ‘no added sugar’ or eat ‘healthy’ cereal bars and generally talked a lot of sense about carbs, saying they all break down to sugar and they aren’t essential for energy!
It got a bit confused at the end when she said people should look at the packets and check fat content but all in all it wasn't a waste of time and I managed to spout on a bit about this forum which she seemed very supportive of. Wow!
@ianpspurs so sorry this is dragging on- I hope it resolves very soon! Codeine is No Fun.
Re the THM and sprouting grain flour— we have a bread brand here called Ezekiel 4:9 Bread. It is made of living sprouts of the grains mentioned in that verse, but the carbs on the label are very high and the fiber negligible. I’ll be following this discussion, as the products sound similar?
Please save some of that Christmas chocolate for mee-eee!!!
@DJC3 I don’t know where I’m going to find celeriac, or hazelnuts for that matter, but that soup does sound delicious enough to go hunting for those items. After my kids give me an immersion blender for my bday.
@Rachox HAVE FUN!!!! (Look at me, I figured out what “holibobs” meant and feel I deserve a prize!)
Bfast 1/2 avocado, egg, decaf/soy/cream
Lunch took Mom out to Panera w Mr ZF. Forgot to order dressing on the side so didn’t eat much salad. Tuna “salad” (more like slop) sandwich, my half just tuna and lettuce/tomato. Fairly nasty. Decaf/1/2+1/2.
On return home chunk swiss cheese
Supper greens, cuke, toms, lots of leftover quiche, very small piece of my bread.
We are going to stay up for the eclipse tonight. Totality starts 11.41 so at 11:43 I’m under the covers immediately!
@dunelm , hope there is no recurrence..not pleasant, did you ever find out reason ?.
No reason that I could think of.
As a war pensioner, I get a whole body MOT each year which includes the complementary luxury invasive pokes, prods and a take home album of tasteless photos and compromising X-rays.
Will be bringing it up though, so to speak, at my next visit to the GP practice bewilderment team.
Thanks for the info.@dunelm and @zauberflote
First I agree with what the USA words for celeriac and hazelnuts are. DIL said celeriac was not something you came across often in the US and if you did she probably wouldn't have known what to do with it.
I do have my concerns about sprouting grain flour. Certainly the blend I looked at had fibre amounts around 11g per 100g but carbs at around 70g seem seriously high to me too. I was about to discard it but kept coming across comments that it behaves like vegetables and doesn't spike so I feel another experiment coming on if I can get everything (or a close version) that the THMs use as the bread looks amazing. If it spikes then so be it but since they claim that the THM way stabilises BGs got it give it a go since the caveman site I mentioned also made the point that they would not regard some of these recipes as low carb but they seem to fulfill the brief of no BG spike.
Will keep you posted.
DIL said they called them filberts in Minnesota but in Illinois it was Hazel or ground nuts. Didn't know nuts had different names in different states. Nutella is made from hazelnuts.@DJC3 I’d looked up celeriac, but have never seen it in a produce department. I don’t think hazelnuts are filberts— we used to get those in our Christmas in-shell nut mix and I hated them as a child, but I love Nutella and Mozartkugel. Maybe pecans would do; I love them and they are very buttery. The eclipse was way cool, but here the clouds rolled in right before totality
@dunelm adding myto your description! Sorry you have to deal with it!!
Happy to have you as guinea pig @maglil ! After my next-and-decisive HbA1c test next month, I may give our Ezekiel bread a run. Although... I like my own better!and already know it’s practically on the “negative spike” scale for me usually.
Oh good. Will await your findings on the sprouting grain flour. Sounds promising.
I do like the roasted celeriac but it needs more mouths than just me and Mrs Miggins.
Great tip, many thanksIt freezes well, peel and chop into roastie size lumps and chuck in a bag in the freezer, then you can just take out what you need. I cook it from frozen.
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