Weight is more or less stable now. 47kg or 7stone 6lb, but excess carbs were previously the only way to maintain/gain. Now have increased protein, seems to be doing the trick. Last two weeks gained a pound, so now actually cutting down on fat.We’ve been lucky with the weather so far today. Don’t know yet if we are due storms tonight, so wondering if I should sleep downstairs on the sofa with Dennis just in case.
@SlimLizzy I wish I had an answer to your munchies question. You’re right, planning is the only way to stay ahead. Are you still trying to put some weight on?
3 meals today - I was hungry by 10:30 so NE1 was an egg, small slice of ham and Emmental.
NE2 prawns and salad with one of a new batch of the Hemsleys’ flaxseed buns -no maple syrup, sugar free or otherwise and I couldn’t taste any difference so won’t bother putting it in next time. These buns/ rolls are super and luckily match daughter’s fodmaps regime too.
NE3: baked salmon with the leftover sesame/ Parmesan crust and roast veg - aubergine, pepper, courgette, cauli.
Also made some of the chocolate nut squares @Goonergal recommended a while back and ate a couple with coffee in the afternoon. Lovely.
Weight is more or less stable now. 47kg or 7stone 6lb, but excess carbs were previously the only way to maintain/gain. Now have increased protein, seems to be doing the trick. Last two weeks gained a pound, so now actually cutting down on fat.
The cross sections look very food magazine. Is fish not as efficient?I have been so off it recently. That does not mean that I have not been cooking or even eating anything.
I have however been thinking about protein and the idea from some corners of the multiverse that the most efficient protein metabolists and weight management items are chicken, cheese and eggs.
So, I have been playing with a tamagoyaki pan (google! Will guide you) -
Tonight, a five egg Japanese omelette containing bacon, onion, mushroom and spinach accompanied by cauliflower steaks roasted in chicken fat with a parmesan crust.
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The height of laziness. I was in M&S yesterday and noted they are now doing little pots with prepped fresh garlic, chilli and ginger. No, I didn't buy the but might do so on a day I can't be bothered putting latex gloves on to do it myself.Thank you! I bet they'd freeze well in silicon ice cube moulds, then bag up. There'll be some of this coming to a house near me.
The height of laziness. I was in M&S yesterday and noted they are now doing little pots with prepped fresh garlic, chilli and ginger. No, I didn't buy the but might do so on a day I can't be bothered putting latex gloves on to do it myself.
I've put together a baking blend but it does have some almond flour in it. As @Brunneria said, the ingredients are not cheap but once they are in the baking cupboard they do last a while. Blend I use currently isSadly, I can't take most gluten free products. I can use coconut flour but so far, haven't made a successful cake with it - wheat flour seems to be needed to make it work. Can't eat almonds, so many of the delicious sounding choc/almond cakes are not for me. Also can't take any artificial sugars that I have found so far (Stevia is the absolute worst). My best bet is just to keep going. I suppose I torment myself because I get a kick when people enjoy my food even though I can't share it. Anyway, I may be becoming like my old father did and enjoy martyrdom in my old age.
Have been checking the protein content of different cheeses, did not expect such a wide variety.The cross sections look very food magazine. Is fish not as efficient?
There's something not right since they updated the App. It's fine on the tablet or laptop but on the smartphone app I find a load of posts that are there on the tablet are not there on the phone and yet the number of posts are correct. I also agree that it's odd when you reply. You have to move the cursor to comment otherwise it's above the original post which is in Quotes. Think I'll stick to the tablet as much as possible.This is odd - I can’t see the last half of your post on the thread, but when I go to reply I get 2 more paragraphs!
Was just going to say how envious I am of ‘almonds and water at the beach’
Agree that cooking in someone else’s kitchen is very challenging
I don't know which chocolate cake you do, but when the recipe says this is easy, it does not lie. https://www.bbc.co.uk/food/recipes/easy_chocolate_cake_31070
It takes no time to knock up and even serious chocaholics can only manage a little bit, so it goes a long way.
Tuna and salmon I would think but these are just my thoughts. I cannot suggest for others, would certainly not wish to do so. People need to figure out what, with honesty, works for themselves.The cross sections look very food magazine. Is fish not as efficient?
There's something not right since they updated the App. It's fine on the tablet or laptop but on the smartphone app I find a load of posts that are there on the tablet are not there on the phone and yet the number of posts are correct. I also agree that it's odd when you reply. You have to move the cursor to comment otherwise it's above the original post which is in Quotes. Think I'll stick to the tablet as much as possible.
I've put together a baking blend but it does have some almond flour in it. As @Brunneria said, the ingredients are not cheap but once they are in the baking cupboard they do last a while. Blend I use currently is
Baking Mix THM version 2
Servings: 5 cups
Ingredients
2 cups oat fiber (NOT oat flour or oat bran)
1 cup coconut flour
1 cup golden flax meal
¾ cup collagen
½ cup almond flour
1 tablespoon glucomannan or xanthan gum
Steps
Sift all ingredients then blend thoroughly together.
Store in an airtight container at room temperature.
Notes
Use 1:1 in place of THM's Baking Blend.
If I'm baking something that needs 'rise' then I add baking powder to it and another trick is to separate the eggs, whisk the whites to stiff peaks and fold them in at the end.
As for sweeteners, I'm a big fan of Monkfruit granulated sweetener. No nasty aftertaste and it is great for baking.
If you really can't stand Almond flour you could probably up the coconut flour and golden flax meal in the mix to sub for the half cup of almond flour.
I get my Monkfruit from mydietshop - it's the cheapest. Brand is Lakanto.Thanks for that. I've never heard of Monkfruit sweetener. I'll have to look it up. Glucomannan is a no no, though.
I get my Monkfruit from mydietshop - it's the cheapest. Brand is Lakanto.
Where on earth did you manage to buy a portion of LC GF cake???A day of carbs, and not.
B: 1 small pancake (3 inches), bacon and scram egg. The other 3 pancakes migrated to Mr B’s plate, in return for bacon.
L: cheeseboard and butter, with 1 of the 7(!!!) oakcakes that came with the platter. Followed by the most utterly fabulous low carb gluten free almond and clementine cake. Mr B ordered it from the look of it, not knowing it was LC or GF. I tasted it and ordred a slice for myself. Then MIL tasted it, and ordered one herself. Utterly gorgeous.
D: lemon/lime chicken, with added butter.
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