What have you eaten today? (Low carb forum)

Goonergal said:

Without wishing to usurp @DCUKMod ’s role as Agent IP, this is on Amazon today. I may have ordered one.

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Haha I was trying to stay awake til midnight yesterday watching for it, in excitement for you!
I’m sure you’ll love it. There are quite a few people on the FB page who have several - I think they could become as addictive as jumpers!

DJC3 said:

@shelley262 I’m getting addicted to scanning the sensor! As you guys said, it does read lower than finger pricks but seems ok so far, good for spotting trends and reactions.
Hope the dental appointment with your son wasn’t too traumatic for you all. Glad your antibiotics have helped.
I made a batch of chicken stock today from yesterday’s carcass, do you follow a recipe for your soup or just chuck whatever you have in? It’s definitely soup weather.

@ianpspurs sounds like you had a very productive shopping day. When the Nespresso pods run out, Aldi do a range which fit. They are very good and a fraction of the price.

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Enjoy the soup making I just used frozen veg I had in. I buy a lot of Waitrose grilled veg with courgette peppers and aubergine in so used handful of those plus the rest of a bunch of celery which I use a lot for flavour. I briefly fry them in dash of cold pressed oil add seasoning including celery salt and onion and garlic granules and pepper add the chicken stock and away I go! I love celery soup and sometimes just use celery cooked briefly in butter and bit of oil before adding stock. I also use other frozen veg eg butternut squash, celeriac cauliflower etc. Enjoy - all my soups taste different it’s great way to use up different fresh veg and boost with frozen veg.

maglil55 said:

I'm disappointed too! The erythritol doesn't bother me but they're sold out of Millionaire shortbread. I'll have to try to decipher their biscuit base. Caramel I reckon I could do better.

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Oh no I love them what a shame I really have no probs with the erythritol either thankfully. You’ll have to share if you find a way although they probably would be a quite time consuming bake! Good luck......

shelley262 said:

Enjoy the soup making I just used frozen veg I had in. I buy a lot of Waitrose grilled veg with courgette peppers and aubergine in so used handful of those plus the rest of a bunch of celery which I use a lot for flavour. I briefly fry them in dash of cold pressed oil add seasoning including celery salt and onion and garlic granules and pepper add the chicken stock and away I go! I love celery soup and sometimes just use celery cooked briefly in butter and bit of oil before adding stock. I also use other frozen veg eg butternut squash, celeriac cauliflower etc. Enjoy - all my soups taste different it’s great way to use up different fresh veg and boost with frozen veg.

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I’m with you on the celery - love it in all forms. The frozen veg are a good idea.

Thank goodness it has FINALLY stopped raining (not sure for how long) but with the sunshine comes a bit less pain in my joints which, in turn, means my BG might go down a bit.

Also good news about the car. The usual mechanic thought it needed a new engine but apparently it doesn't need a whole new one but just needs a complicated bit of the existing one removed and sent off for fixing (you can tell I'm technically minded, can't you!) It has been off the road for three weeks after being rescued by the RAC from a busy motorway with a mystery ailment causing the car to go in to 'limp' mode and flash all kinds of dashboard warnings. Over the weeks it has been slowly disassembled and bits tested - and ended up with a specialist technician getting involved (who has got the right diagnostic computer) and hopefully we'll get it back by the end of next week. Mr C told me this morning that the bill currently stands at 900 pounds without the next week's work to be added to it!! I really HATE the rental car - very claustrophobic and definitely no dogs allowed.

Monthly shopping day today, so got to keep this short(ish)

Wednesday bed: 7.8

Thursday FBG 8.4
Breakfast: 83g mozzarella, 1 egg (total carbs 2.5g)
2 hours after breakast: 9.3

Lunch: 7.6
40g cheese, 5 cherry tomatoes, 5 slices cucumber (total carbs: 2.5g)
2 hours after lunch: 7.1

Dinner: 6.3
Broccoli, Cauliflower, feta (total carbs 11.2)
2 hours after dinner: 8.0

Bed time: 7.5

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Today is going to be difficult as won't get the chance to have lunch and Mr C is planning a meal out with friends this evening. It was my choice of venue, chosen so I have some control over what I eat. I love eating out normally but right now feels like the wrong time. I am looking forward to a glass of wine though!

Hi All:
Yesterday worked out all follows:
Breakfast (early). Usual slice LivLife toast, butter, tea.
Brought the remaining bread in hand luggage on the plane to Dublin.
Lunch: M&S brocolli & stilton soup and one of the tee y bread rolls thick with butter.
Nothing else there suitable.
Supper: Son took me and his god other to very nice Fish restaurant. I had Dublin Bay Prawn cocktail. Swerved the bread which I believe was amazing. Then Monkfish medalions with seafood and burnt cauli florets and seasonal greens. 2 large glasses wine

Today we are invited to lunch by 93 year old friend of my friend’s mum. Feeling apprehensive, dont want to offend if its carby!
Tonight bistro around the corner which is very “wholefood” ish so another challenge awaits. Will have to use wine as my secret weapon.

maglil55 said:

I'm disappointed too! The erythritol doesn't bother me but they're sold out of Millionaire shortbread. I'll have to try to decipher their biscuit base. Caramel I reckon I could do better.

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Oops - may well have been me buying the last ones! lol.

Had two of them now. The erythritol was much more bearable the second time round, probably because I was expecting it.

Thinking about it, they could do very well if they used the eryth to their advantage, by making a mint version. Either a mint layer instead of the caramel, sort of After 8ish, or something similar. Then the eryth and the mint would enhance each other.

Today I will have one of their choc brownies.
Mr B was given a pack of the salted caramel blondies (he doesn't touch choc in the same way that an alcoholic doesn't touch booze), and he has pronounced the blondies to be i) very nice, ii) too small, iii) an odd experience because they are actually guilt free, but quite pricey. lol.

@Chook
The no dogs in a rental car rule is torture, isn't it? We just had one for 2 weeks after someone rear-ended me at a junction. Not being able to get the mutts in the car was the worst part of the whole experience. Very glad to get our trusty steed back earlier this week!

DJC3 said:

I think they could become as addictive as jumpers!

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In which case I'll have to buy some new property!

Today 29/11/19
Breakfast: low carb porridge, 125g greek yoghurt
Lunch: 160g baby cos lettuce, 25g light cheese, small can tuna in spring water (66g drained)
Snack: 1 cup good almond milk, 7.5g unsweetened cocoa powder.
Dinner: 250g roast chicken breast, 250g cauliflower, 170g green beans.

Quinn1066 said:

Dinner: 250g roast chicken breast, 250g cauliflower, 170g green beans.

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Thats like 700gm food in dinner, i thought in general people eat 250-350gm of food in dinner.
Please correct me ..

DCUKMod said:

I have two IPs, and I'm astonished @maglil55 only has the one (I think).

Have you tried making the home made vegetable stock paste? I make a batch every now and then. It's never the same as any leftover veg goes in, along with some core ingredients. Seasoning adequately, at the outset, when cooking isn't my strongest suit, but this really helps. I quite often chuck in a dollop to whatever I'm up to, just to make sure, and of course we know exactly what's in it (like no pesky additives, because the fridge sweep up means it could have anything in it!).

http://www.feistytapas.com/2017/02/homemade-vegetable-stock-paste-instantpot-thermomix.html

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I have the recipe but hadn’t made it as I didn’t have a nutribullet, I have a decent food processor now though ( last year’s Black Friday deal now I come to think of it) so I should get cracking. I keep saving Parmesan cheese rinds and then wondering why? Thanks for the reminder.

maglil55 said:

Hope you recover soon @Annb. I cannot believe a couple of throat pastilles would do that. Just doesn't make sense.

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It doesn't make sense to me either - must be the effect of the throat infection plus maybe too many carbs in the soup or maybe I forgot to take insulin before I had the soup - that could do it. Later BG went down to 11.8, after insulin and more soup. Took extra Lantus at night and BG was down to 5.8 this morning. Much better. Still, I'll keep away from the throat pastilles.

I was hungry by 1 o'clock today and I was preparing the chicken for my maquba so had chicken skin to put in the AF plus some bits I didn't want to use - wings and drumsticks. So I just AF'd them all and had that for lunch. The AF seems to me to make things a bit too dry but it was quite edible. Then I had a ham I had boiled and taken the skin off to bake. So I AF'd the skin to make crackling - passable, but not as good as the oven proper. I could do that because the "ham" was half a leg of pork I had brined for a couple of days with just salt and mustard, so the skin wasn't really like cured skin. I actually shouldn't have bothered baking the ham - it tasted more like ham when it was only boiled than it does now it has been baked. Still edible though. I just had a taste of the pork crackling; I figured I'd had enough food by then.

Probably enough food for the day - I'll have to check and see what that does to my BG - I'm sure I took insulin this time. Lots more cooking to do today yet - must make the chaffle lasagne I am going to use as the casing for my beef wellingtons and do the rest of the maquba. I also thought I might try to make some of the veg stock paste mentioned in another post. Taking the chance because Em won't be here today - her Dad will be finished work early enough to look after her when Mum goes to work this evening.

I've been trying to get a side of salmon to make Gravlax, but for some reason all I can get in Stornoway are little fillets, or sides of ready smoked, salmon. Pest! Also been trying to get hold of some game, but the butcher only had frozen venison. Also pest! I mean, this is an island that makes its living from hunting, shooting and fishing!

JohnyT2 said:

Thats like 700gm food in dinner, i thought in general people eat 250-350gm of food in dinner.
Please correct me ..

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I think people’s appetites and nutritional needs vary hugely from person to person, with additional differences for age, sex, activity levels and metabolic rate.

Judging people’s food intake based on grammes is very unwise, especially on a thread where we are each posting what works for us.

Evening all. So far an OMAD and seems likely to stay that way. Early tea, reading then off to first session with PT - all good. Maybe a little over competitive on seated squat machine. Surprised myself with glute bridge (3 x 10 reps) and 1 minute + plank to finish. Finally ate at 16.00 hrs - very hungry by then - salmon fillet marinaded in garlic and rosemary plus normal salad, avocado, a hard boiled egg, chia seeds and linseeds. May have some more tea - PT praised my hydration level so must keep that up. @Goonergal maybe you will get Poch

hi all
photos relate to the following recipe for lc jam mini sponges:
Low Carb individual jam sponge puddings

Ingredients:

For the jam

Raspberries – I used frozen but could use fresh or other fruit of choice

Small amount of sweetener of choice amount depending on sweetness of fruit

Mix together on a low heat, crushing fruit with spoon as cooks to release more liquid. Heat until cooked then put to cool. It goes thick quickly so I put a teaspoon of the jam, whilst cooling, into my 12 cupcakes cases and then put aside whilst heating up the oven and mixing the cakes.

For the 12 mini sponges

4oz butter

3oz of Cream cheese – full fat

4oz of erythritol

4oz of Almond flour

I dessertspoon of Psyllium Husk - blond

3 eggs

Teaspoon of baking Powder

Pre heat the oven to 180 fan or equivalent

Method

1) Beat the butter, cheese and erythritol together until soft

2) Add the Almond flour, PH, baking powder and eggs and whisk into the creamed mix Until blended.

3) Divide into the 12 cases with the jam already in the bottom and put in oven for 25 mins

4) These can be then cooled and frozen or served warm when coming out of oven. A quick warm up in microwave of the cooled and/or frozen pudding will give you a warm jammy sponge to serve with extra thick cream.

made these this morning and they are delicious I believe!
breakfast two boiled egg and one toasted chaffle
middle of day try out of one of the newly baked low carb puddings with full fat greek yoghurt
dinner lamb served with air fried veg mix of cauli, brocolli and sprouts ( my black friday air frier managed to get it for 24 quid so worth a try! think it may earn its worktop space but may not be used every day - will report back.) last day of antibiotics so back on the wine or gin tommorow night!

DCUKMod said:

I have a good food processor, but to be honest, my stick blender handles it very well, and creates waaaaaay less washing up.

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That’s good to know, I thought it might not be up to the task. I’d always use a stick blender in preference because of the washing up too!