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What have you eaten today? (Low carb forum)

Oh, we have chocolate at home. In fact, whilst doing the weekly shop on Friday, MrB sent a message asking if I was aware his stash of snack sized bars (he always has a couple in his golf bag) was getting very low. He also has a stash of dark Terry's chocolate oranges, and other chocolaty miscellanea, including my fabled chocolate orange marble cake muffins, baked by my own fair hand in the freezer.

He's slim, very fit and runs an A1c in the low 4s (A1c envy going on here), so who would I be to write any rules.

I had a foray into chia pudding recently that I did with coconut milk and cocoa. My takeaway thought from that was it could be quite useful, in different flavours. Chocolate just doesn't do anything for me.

Yes. I am the forum weirdo.
 
I dont know why I havent thought of aubergine on the bbq...did you use thick slices @BibaBee and the harisa yogurt marinade for the chicken sounds great. Thanks for the ideas everyone. I am in the line for a LC Coronation Chicken recipe also. Re chocolate my favourite is Lindt 90 and I can easily do 4 squares!
@DJC3 very glad you feel able to have another dog. If you decide to go down the rescue route it is very rewarding. Our current two moggies are rescue and they came with issues of insecurity but we have had them 5 years now and they are so happy and loving. They were born into a very bad home where we are sure Daisy was kicked by a man ...for months here whenever OH or sons walked into the room she used to cower and shake. Now thats all behind her. They are now my babies!
 

You have more self control than I do then. Much as I love the sound of this cake, since OH is not interested in much sweet stuff, guess who eats it? That’s possibly how I ended up in this mess in the first place.

I’m good with total denial (that’s how I gave up smoking years ago) but no good with a ‘little.’ All or nothing!
 
Yes, thick slices. Otherwise they can escape through the grills!
 
Sorry if someone has answered already @Viv19 but I'm trying to catch up. The article I've added a link to explains the coconut flower sugar (otherwise known as palm sugar). Slightly lower in GI than refined sugar but still likely to spike BGs the same as sugar. Slight advantage in nutrients but, as the article says, you'd need to eat ridiculous amounts to gain from them. 100g of this is 100g of carbs.

https://www.healthline.com/nutrition/coconut-sugar
 
I have made the occasional low carb cake and allow myself one portion then divide up the rest and freeze the portions individually.... then lose them. We have four freezers now, one of which is bigger than the freezers they have in Iceland (the shop not the country) - we've got all these freezers because we used to grow all our own fruit and veg and chickens, turkey and ducks for the table but no matter how hard I try things do disappear in them. I found a container of Christmas low carb chocolate truffles the other day which was a nice surprise.

As for chocolate... I'm not a big fan but i do have some in the freezer thats in the kitchen for emergencies.
 
Today's food...

Breakfast: the usual Sunday brunch - egg, bacon, chipolatas, mushrooms and a couple of tablespoons of baked beans

Lunch: Probably not

DInner: Ribeye steak and some home made red coleslaw - red cabbage, bit of red onion and raw beetroot

Dessert: Strawberries

Drinks: black decaff coffee, still spring water, red wine
 

Thanks for the info Maglil
 
I’ve just found a recipe for low carb sunflower seed bread. I need cream cheese so I can’t make it today but might go now and make the sunflower seed flour and golden linseed flour in advance. Put it on CMT.
 
Viv19 said:
Chance would be a fine thing.
Click to expand...
I'm with @DCUKMod and @Brunneria on this - no way would I be cooking two totally different meals and I speak as someone who has exactly the same problem as you - an OH who eats with his eyes. It's taken me years to retrain him

Like @Brunneria, I don't use the words Keto or low carb and gradually he's discovering that he can't really notice the difference. For the most part I just tweak what we're having so we'll have the same protein (be it meat or fish), he likes the veggies steamed with a bit of bite and the variation is he'll have some form of potato - I'll have something else (more veggies, veggie chips, celeriac dauphinoise or just salad depending on what the protein is).
He prefers the non-cheffie food and that makes it easier to vary. Batter on fish? I have a low carb tempura on my CMT - it looks like and tastes like a tempura batter. I also do a sesame crumb which gives a fab crisp crumb. He doesn't like the sound of 'seeds' so I mill it or use ground pork scratching instead. I think it's on CMT but it's one I vary depending on what I am cooking.
Spaghetti bolognese? Only variation is he has spaghetti - I have oomi noodles which just need a warm through. I still make mac & cheese but that's usually when the boys want it too. That's probably the one time I'll have something totally different. Believe me I sympathise with you but it is possible to sort it out eventually

PS Meatballs - I just stopped using breadcrumbs. Instead I whizzed up onion/mushroom ( or whatever veg he'd eat ) and used that with the meat together with parsley, beaten egg, seasoning then dust the meatballs with bamboo fibre or oat fibre and give them a quick fry to set the outside. OH doesn't know it's oat or bamboo fibre - looks like flour to him.
 
I will take one course with me (usually dessert) which everyone eats but SIL is well used to variation since, apart from me, she caters for coeliac, shellfish allergies, dairy intolerance, vegan and vegetarian - as do I when they're all about at the same time!
 
My homemade Coronation Chicken is (like most of my kichen throw-togethers) v quick and easy:

Diced cold chicken leftovers
Mayo
A dollop of Pataks curry paste
Seasoning to taste
Stir, taste, adjust. Serve.
Takes 5 minutes.

The paste is pre blended and cooked, which gives it a mellow flavour. I have tried several, but find the korma and rogan josh blends are my favourites.

Now I am almost entirely carnivore i use double cream (extra thick would be awesome) instead of mayo.

And I have never enjoyed that sultana nonsense in an otherwise enjoyable Corry Chicken. Shudder. That’s a good way to ruin a good meal
However, if you enjoy that kind of thing, then there are lower sugar versions you could try, soaked koji berries, a finely chopped prune... even a finely chopped apricot. They certainly have carbs, just fewer carbs than dried grapes.

Oh, and Coronation Salmon (baked salmon steak) is a thing of beauty!
 

I'm with you on the sultanas! Thank you for sharing, your recipe is on similar lines to mine. I used to 'cook out' the paste with a little onion first though, then add to a mixture of creme fraiche and mayo. I've seen a recipe suggesting sunblush tomatoes, which I think might work okay. I just think it needs a tiny bit of fruitiness to lift the flavour. Roast chicken is on the menu tonight, so coronation chicken is definitely going to appear in some guise soon.
 
DJC3 said:
They look fantastic! Yours look better than the photo in the link.
Which sweetener did you use, and did you use hazelnut or almond flour? Oh and did you include the molasses?
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I'd put the molasses in. It's only 1 tsp so effect is negligible.
 

I have been known to eat frozen cake from the freezer when desperate for a fix.
 

I’ve tried it making the meatballs as close to the usual recipe as possible. It didn’t work.
We were not amused.
 
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