maglil55
Expert
- Messages
- 6,626
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
It is rather good isn't it?
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: roast chicken, one small roast potato, mixed veg and gravy thickened with flax, followed by SF jelly, cream and LC chocolate granola.
Mid afternoon: coffee chia pudding and black coffee.
Tea at ILs: cold meat, cheese and salad buffet followed by one Jaffa cake.
Wasn’t me but I did talk about lasagne sheets made from psyllium husks from diet dr recipe see@shelley262 (I think it was her, but definitely someone on this thread, probably @maglil55 if not Shelley) posted a recipe for pasta using low carb ingredients. Didn’t note it as pasta’s not something I miss, but hopefully someone else did.
I think there are a 100 ways to make chia! I use a mixture of Greek yoghurt, almond milk and cream. I like the sharpness and creaminess of the yoghurt. Some just use all almond milk and others use coconut milk (not to my taste TBH). I messed about with the ratios to get quite a solid, mousse like texture. I don't like it frogspawny and tapioca like! It definitely benefits from sitting overnight in the fridge. For flavourings, I add some sweetener to taste and various natural flavourings (almond extract, vanilla, orange, lemon, coffee, etc). Lakeland have a good range and so do some of the supermarkets. I sometimes add some almond butter, or cocoa to make it chocolate flavoured. I often serve it with defrosted berries (or chia jam) and usually done flaked toasted almonds. Just play about with flavours and taste as you go! I love thinking up new flavours!How do you make your chia puddings? Mine are always a bit flavourless
Oh, I forgot to mention that my husband has joked that I should publish a book called "100 Ways with Chia Pudding".I think there are a 100 ways to make chia! I use a mixture of Greek yoghurt, almond milk and cream. I like the sharpness and creaminess of the yoghurt. Some just use all almond milk and others use coconut milk (not to my taste TBH). I messed about with the ratios to get quite a solid, mousse like texture. I don't like it frogspawny and tapioca like! It definitely benefits from sitting overnight in the fridge. For flavourings, I add some sweetener to taste and various natural flavourings (almond extract, vanilla, orange, lemon, coffee, etc). Lakeland have a good range and so do some of the supermarkets. I also sometimes add some almond butter, or cocoa to make it chocolate flavoured. I often serve it with defrosted berries (or chia jam) and usually done flaked toasted almonds. Just play about with flavours and taste as you go! I love thinking up new flavours!
Have been looking at online recipes - most are suggesting rice flour + potatoe star + eggs, but that’s not gunna be any good for my low carb - so I ended up on Sainsbury’s online checking out the red lentil or chickpea pastaso will buy a few packets of that n see what I can find at amazon - like chickpea flour or summit.
Do you have any ideas or is that why ur pasta maker is still in the box
@shelley262 (I think it was her, but definitely someone on this thread, probably @maglil55 if not Shelley) posted a recipe for pasta using low carb ingredients. Didn’t note it as pasta’s not something I miss, but hopefully someone else did.
I have absolutely no idea how to go about making a low carb pasta to go through this inhabitant of the cupboard under my stairs.
My sister in law gave me the pasta maker saying 'I know you can't eat carbs, but you could eat home made pasta, right?'
I think she was re-gifting it.
It was gnom-gnom that had the low carb pasta recipeThank you - will follow that up - why I can’t find diabetic pasta recipe is crazy - how do diabetic Italians cope? Yes I do miss it, mainly as I cook family meals breakfast lunch n dinner - and Italian food - lasagne/bolognaise/meatballs are a regular - for last two months I’ve not cooked it as I can’t put myself through that - used to eat it dent with Parmesan - hmmm. Running out of ideas n winter months calling for warm dinners - like Shepard’s pie and chicken pie - maybe I’ll look for a pastry recipe too. Thank you for reply.
Thank you - will follow that up - why I can’t find diabetic pasta recipe is crazy - how do diabetic Italians cope? Yes I do miss it, mainly as I cook family meals breakfast lunch n dinner - and Italian food - lasagne/bolognaise/meatballs are a regular - for last two months I’ve not cooked it as I can’t put myself through that - used to eat it dent with Parmesan - hmmm. Running out of ideas n winter months calling for warm dinners - like Shepard’s pie and chicken pie - maybe I’ll look for a pastry recipe too. Thank you for reply.
It was gnom-gnom that had the low carb pasta recipe
https://www.gnom-gnom.com/grain-free-keto-pasta/
I have a pasta machine with loads of cutters so making the different pasta will be quite simple. Note though you don't boil this pasta - you cook it in butter.
Some acceptable ready made pasta are Enjoy Cuisine and I also like oomi noodles for speed - I've had more than a few oomi noodle Bolognese or Carbonara.
@Chook beat me to it there with toppings for Shepherds pie - I also top with a celeriac mash on its own some or cheesy cauliflower mash.Thank you - will try it out.
Have been researching on Amazon - like the look of Almond/chickpea/ketto flour. A baking day is looming!
Hope you get lots of use from ur pasta maker !
Slowly the low carb world is opening up to me - I really do appreciate bought food recommendations as, “trail and error”, on the tastebuds after being in the kitchen an hour or two can be very frustrating - so many of the health food products tastes wild n wacky and usually if seaweed!
Oh, I forgot to mention that my husband has joked that I should publish a book called "100 Ways with Chia Pudding".
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