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What have you eaten today? (Low carb forum)

Keto ginger snaps? Recipe please!
 
ianpspurs said:
A great deal of tea with statutory almond milk. Usual avocado and mackerel fillets salad for lunch. Evening meal has been Osso Bucco pork with portobello mushrooms. @zauberflote - cream before exercise and digestible does not compute.
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because I use yogurt/skyr! What can I say? I started eating this before evening class when I was in my late 20’s, continued for 10 yrs. At that time I was using coffee yogurt, yummy! Came back to it in late 60’s (age) with plain skyr, and it still works. I have tried it with cream and it’s delicious, but have always used yogurt for class. YMMV!!!! If ya don’t like it, all the more for me
 
Haven’t even looked at it, but I found 3 LC gingersnap recipes on CMT “community recipes” from the public community. I chose the one that appeared to have been rolled in sweetener, with a few drops of water sprinkled on before baking, as this is what I do with regular molasses crinkles, which aren’t gingersnaps in my family. Molasses crinkles are richly warmly spicy, chewy; gingersnaps are hotter in spice, very crisp, and even hard like pfeffernüsse. But I love them both.
So @Caeseji thanks for bringing them up!!
 
@Caeseji and @zauberflote thanks for ginger snap ideas, I love ginger anything.
B: scrambled egg and avocado.
A lot of CWC throughout the morning, couple mugs at breakfast, took a travel mug with me in the car and stopped at Taunton Deane services for a top up at lunchtime.
L: (packed lunch) tuna mayo roll made with one of the Hemsley recipe flaxseed buns. Then found my ‘emergency’ Adonis bar in the glove compartment - sell by long gone but it was fine. I’d forgotten how much I like these I must order more.
Arrived to a spotless house! Mr C spent all yesterday cleaning apparently and it was lovely. We had a pre prandial gin and soda in the local then one of the butcher’s massive steaks (>1lb each) for dinner. A few mushrooms as well and a bit of salad balanced round the edge of the plate which we both studiously ate around. Just too full for leaves! Glass of red with dinner.
Made a very happy discovery - half a HC Supermilk advent calendar left! Can’t believe I forgot about it, so a couple of those for pud with a decaf coffee.
 
@DJC3 sounds like a great trip with great food! I always eat my veggies first bc I read about a study in Japan that showed doing that could help keep bg’s from going up so far pp. besides, can’t live without my crunch!

Bfast usual 1/2 avocado, egg, skyr/mustard (for antibx), DWSAC
Lunch now a D bulletproofed with butter and cacao butter. Is cacao butter really supposed to taste very faintly alcohol-y and chemical-y? This is cold pressed it says, by Terrasoul. From Amazon.
Supper will be... oh dear! It was going to be almond butter/skyr for car eating... almost out of skyr! So, maybe some almonds then, or pine nuts maybe, celery (lots!), and a couple of slices of that mug bread that tastes just like buckwheat pancakes.
 
How did the day go @shelley262 I noticed on the late news programme last night they mentioned the Daily Mail feature about Diabetes.

Breakfast : Scrambled egg, bacon, sausage and two slices of the ultra low carb / protein bread (3.8g carbs per slice).
Lunch : Chunk of Camembert with handful of walnuts.
Dinner : Tuna Melts with coleslaw. 6 x fresh strawberries.

4 squares of 85% chocolate

Tea.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: left over roast chicken and veggies from yesterday followed by Greek yoghurt and raspberries.
Mid afternoon: coffee chia pudding and black coffee.
Dinner: chicken chasseur with a small portion of petit pois and sweet corn followed by SF jelly, cream and LC chocolate granola.
 
Evening all.

Well, where has oxtail been all my life? 8 hours in the slow cooker = delicious, falling off the bone carnivory. Definitely a keeper.

Lots of protein today. Lunch was smoked salmon and whipped creamy cheese. Didn’t quite HTS so added some pork crackling - was ravenous for some reason.

Dinner was the previously mentioned oxtail. Yum.

On the almond butter/cream/chocolate thing. There are many formulas:

- Extra thick cream that really is thick is just added to a ramekin and a roughly equal amount of almond butter spooned on top.
- Runny double cream and almond butter needs to be whipped to a thicker consistency.
- Sometimes add some chocolate too.
- No sweetener for me if cream/almond butter as sweet enough, but if the almond butter doesn’t contain salt, I may add some.
- Otherwise about 100ml double cream (or some mix of double cream/whipped creamy cheese totalling about 100ml) mixed with 9-10g cocoa (Lidl’s is best) and similar amount of erythritol whipped together makes an awesome chocolate mousse.

As @Chook says, a good way of increasing fat intake.
 

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Salty?!?! I just checked and mine (from Aldi) hasn't got salt in it.
 
Wasn’t today it’s tomorrow! Which channel was the late night news prog on? Will let you know.
Edit to clarify just photos being taken tomorrow gather it will be a six day series starting on a Saturday in April. 6th or 13th. Did check and there was something today about the numbers being diagnosed rather than the low carb stuff.
 
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shelley262 said:
Wasn’t today it’s tomorrow! Which channel was the late night news prog on? Will let you know.
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The BBC do a newspaper review each night. They look at what’s in the newspapers the following day. It appeared there : on Diabetes in the UK. I don’t recall them reviewing that topic though. I will probably look again tonight cos of the Bxxxxt voting.
 
@zauberflote that Japanese study you mentioned was interesting. Must admit I usually do eat my veg and really enjoy them but this was a bag od salad - mostly radichio and that curly endive type of leaf, all very bitter and not the sort of thing I like. I prefer rocket, watercress and ordinary lettuce. The steak was fab though. I really miss this butcher when I’m away.
@shelley262 have a wonderful day tomorrow, you must be so excited. I can’t wait to see the article.
@Goonergal what sort of liquid did you add to your oxtail? I know you’re not keen on spicy food but did you add any herbs or seasonings? It looks very tasty.
@ianpspurs you dont know what you’re missing with Nandos, don’t know how they do it but their chicken is delicious. You have to choose which marinade you prefer - I like it quite hot.
 
DJC3 said:
@Goonergal what sort of liquid did you add to your oxtail? I know you’re not keen on spicy food but did you add any herbs or seasonings? It looks very tasty.
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I’ve been storing the fat and juices (separately) from other meat dishes, so I put in some saved juices from the ox cheek and a recent short rib, seared the meat in short rib fat, seasoned with salt and just stuck it all in the pot. Plain and simple and very tasty.
 
So let me get this straight. People pay to eat chicken that tastes so bad it has to have the flavour disguised? Maybe I do well to pass on that one
 
Evenin’ All

B: none
L: prawns - ran out of mayo, and i don’t want to buy more. So I used double cream and brinjal pickle. In a kind of perverted Marie Rose way
D: more of the instant pot ribs from a couple of days ago. Which were just as nice second time.

And I have to tell you, I am married to a sadistic monster.
He may do shopping. And load the dishwasher. And walk the dogs. And take me out to dinner regularly. And give me presents. And he loves me. And he loves his mother. And does his own laundry. And so on.
But he also does dreadful things too.
Today, he bought me a small bar of Dark Dairy Milk.

That is positively evil, isn’t it?

Anyway, I can now tell you that Dark Dairy Milk has around 2.5g of carb per square, and it tastes like the choc on top of a dark choc Hobnob.

Not that i have had a Hobnob in around 10 years (and they were never a favourite), but that choc today took me right back...

I ate the whole bar.
 
ianpspurs said:
So let me get this straight. People pay to eat chicken that tastes so bad it has to have the flavour disguised? Maybe I do well to pass on that one
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I don’t know if this explains it.

Mrs Listlad, owing to it being hot and dry for half the year where she is from, is very used to barbecued food. Including pork and chicken. This of course is much less common here in the U.K. owing to our weather. She likes grilled / barbecued chicken. That’s why she likes Nando’s as it replicates what she is used to.

Pretty close to that. That’s how she explains it.
 
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