• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

Today it’s a cold Saturday .

Breakfast: I made egg and mushrooms but burnet the mushrooms . I cannot cook and don’t know basic cooking facts so it’s expected . I had egg with a slice of sprouted bread.

Lunch : salad with green leaves , mushrooms, cheese , walnuts, lentils , blueberries.

Snack : sugar free dark chocolate with almonds .


Dinner : will have sausage again . These are my fave pork and apple sausages.

Planing to take it easy today . Will do a bit of cleaning , laundry, tidying up . Might make low carb sugar free pumpkin muffins using a mix . I don’t cook and I don’t bake but I plan to start doing little easy things due to diabetes .


I’m now resting , looking at my perfume bottles , thinking if I was not a mathematician, I would want to be a perfume maker... <3.
 

Thanks for the tips . I will search for it. I have heard good things about iHerb.
 
Hi all
@Tipetoo we need to send our rain in your direction it’s raining cats and dogs and combined with the wind it is making it very dramatic this evening here in my part of the U.K.
Only plus of grey weather today was that I had to work so made it easier to keep going at the PC all day today - had a break at lunchtime though and made keto lemon curd that I used as a base for Lc lemon mousse and in some LC lemon puddings.
Breakfast one boiled egg and half a toasted chaffle
In day a few snacks to keep work boredom at bay - these included about 12 walnuts, one hotel choc chocolate, a spoonful of lemon curd (had to be tasted!) and small piece of Stilton. One of those hungry nibbly days!
Dinner slow cooked beef with sprouts and two glasses of red wine followed by hm lc lemon mousse.
 
Evening all. A very carnivorous day today.

Started with a canal walk escorted by @Brunneria ’s youngest dog, the very cute Jasmine.

Lunch was (what else) bacon, eggs and cheese.

Dinner was a feast of air fried moo grob, chicken wings, sausages and lamb shoulder with a couple of spoons of extra thick double cream.

 
Travelled back down to Cornwall today, very glad to be home and to be able to relax with the family round.
No breakfast, busy packing up and making sure everything was switched off, cleared up and clean for the estate agents to show round later.
Elevenses at motorway services - Costa with cream. Nibbles leftover from yesterday: pack of M&S Serrano ham chips, 2mini posh cocktail sausages, 1DGF brownie.
D: IP whole chicken, shredded with h/m mayo and hot sauce. Roast veg ( sprouts, red pepper, red onion, mushrooms, courgette). Another DGF brownie and cream.
@maglil55 I am supposed to be starting the DD plan Monday, but haven’t done the shopping yet, nor will I get time tomorrow. I’m going to have to do it day by day I think which is a drag. All the meals have looked good so far.
@Goonergal sounds like you are having a good time, I’m envious of you having the air fried moo grob.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: bacon, eggs and mushrooms.
Mid afternoon: 85% hot chocolate made with water and double cream.
Dinner: same meat as @Goonergal (I’m too lazy to type it out! ) followed by LC carrot cake with double cream.

Can’t leave @Brunneria ’s other two dogs out!

 

Thanks for the sympathy but I don't have disasters - only reasons to laugh at myself and remind myself how lucky I am to have the things that break down in the first place and, of course, to have Neil here with me, who can fix most things. Don't take me seriously when I moan, it's just my odd sense of humour.

Actually, the only way to get many things is, as you say, either to buy online and pay high prices, or to go to the mainland and hope to get things there (can't remember the price of a car and passenger fare to the mainland, but it sure ain't cheap, nor is the air fare). But we chose to live on an island and, despite things being a bit more difficult than they were forty odd years ago when we came, we're going nowhere. Keeps the infernal relatives away anyway - they won't pay the price to come here to this odd island where you can't even get a paper on a Sunday.
 


Well done son.

The days of IP rarity are gone, it seems. There have been some fabulous price of late. The only one I haven't seen woth £20-30 off is the baby.

The best steer ever was to choose a brand with a stainless pot, leading to the IP. Thanks, @Brunneria .
 

If I'm not sure of something when cooking, or understand the recipe, but want to know what it should look like, I often have a look on YouTube.

YouTube amazes me. It seems to host almost everything from opening an egg carton to splitting the atom, using only a Pringles tube and an elastic band. Actually I don't know if it does either, but you get the drift.
 

When consolidating our freezer space, before cleaning and shutting down one, when leaving home for a while, I found two vac packs of ready seasoned moo grown, vacc packed for a quick indulgence.

In the spirit of consolidation 3 (2 large, 1 very small) freezers into 1, we ate one pack.

As we are back in the land of moo grob, I will be seeking out new variants along the way. I feel it is my duty, and one I'll take for the team.

@Annb - if you're finding the shop bought ham not to be to your taste, could you not buy a joint, cook and slice it yourself?

I have used it a huge amount yet, but I'm really enjoying our recently purchased food slicer for cold cuts (and other stuff). It'll slice from shavings to 2cm thick slices.
 

Yes , it’s so nice ! Isn’t it? I love YouTube . My first resource for how to do everyday tasks is YouTube . But my problem with cooking is sadly more fundamental than that . I hate cooking with such a passion.

In fact , I hate any physical activity ( exercise, cooking , house work , or anything that needs lifting something heavier than a pen , or walk further than bathroom).


That is why I chose mathematics, because I can sit in the same place till the end of humanity and still do my job.

This means I will have to first find something in cooking that is appealing to me so I can convince myself to do it. That is the hardest part . Well no , I take it back. The hardest part is eating my own cooking
 

Maybe you need to explore some tools or gadgets that makes things easier.

One of my very first breakthroughs was a set of good knives. They can make the prep easier, faster and most importantly, safer.

That said, I choose things requiring minimal prep, or prep I can't batch and freeze for another time. I use a vacuum sealer to seal off seasoned meats, fridge for a couple of hours to get the seasoning going, then freeze them. If I need a hurry, I'd just freeze immediately.

If I prep and measure seasonings, for Indian, Cajun or other cooking, I'll often make multiple batches and save. Vacuum sealing is excellent for that, and it means I have a batch of seasoning for whatever, without having to check for additives that I can't have, one way or another. Being gluten free, as well as low carb, I sometimes get bored of checking store bought items.

I then found over a short period we'll often have lots of almost ready meals in the freezer.
 
Today 12/01/2020
Breakfast: 50g rolled oats, 6 g oat bran, 100g yoghurt

Lunch: 66g sprouted bread, 30g hummus, 138g tomato, 82g pepper berry sauerkraut, 67g paneer cheese, american mustard (that was the last of the paneer, which was enjoyable, and the last of my American mustard)

Dinner: 163g slightly firm tofu, 100g mushrooms, 132g capsicum, 150g baby spinach, 41g onion, 2 XL eggs. Tried a new mexican hot sauce which was particularly good.

Snack: four of the coffee's today had 40ml whole milk split between them.
 

I have bought a joint and cooked it myself but I'm lazy these days. I'm really hoping to find a way of making ham without using nitrites. I don't think it is really necessary these days when we have freezers to preserve the meat. This has meant buying a pork joint, brining it and then cooking it. First time I tried, I put too much spice in it - No 2 son's family enjoyed it but I didn't. Next one was just done with salt and was pretty tasteless. It's OK with a tasty sauce to go with it and eaten hot. Just a question of getting it right. Experiments are expensive though, so I thought I would just take the lazy way out and buy some "ham". Bad idea.

I also want to try to make my own bacon - for the same reason.

The only reason I want to do it myself, really, is to use the electric food slicer I bought on Ebay. It's good, although it does take a bit of cleaning after use to get all the nooks and crannies clear of bits of meat.

Just had brunch - 2 sausages and some scrambled egg. I want to make my own sausages too and I will soon, because I have managed to source some sausage skins on the internet.

I have prepared the piece of pork belly that I bought the other day to slow roast in the oven while I'm out, so I should have a meal to come home to later. Shan't use all of it, of course, so I will have some to have cold tomorrow and some to put away in the freezer - if I can find space for it. Getting very difficult these days to get any more in.

I decided I'd better do something with the veg I had left in the fridge and am not currently using so I shredded and blanched the cabbage, froze it on a tray, then packed it loose into boxes. Then I did a small box of broccolli florets and then the stems, separately - don't know what to use them for, but it seems a shame not to use them - soup maybe. Sauteed some leeks and put them in a box for future soups, probably. Had a job finding little spaces for those boxes and there really isn't much more space I can create. Maybe hand some things down to son No 2 to use up - there's a chocolate/orange trifle in there that I could do with getting rid of (only made it to use up leftovers from some cakes). It's quite large - in a plastic box about 10" x 6". Could certainly use that space for some pork.
 
@Annb - there's a fairly easy recipe for making your own bacon on the River Cottage website
https://www.rivercottage.net/recipes/dry-cured-streaky-bacon which turns out very nice. I'm afraid I can't help with what to do with leftover veg - my dogs eat all the veg leftovers (not onion which is toxic to them). I just boil them up until tender and put it in their bowls once reasonably cool - they think its the treat of the week.

Lovely sunny day here today after a night of heavy rain - someone forgot to send a memo to my arthritis that the sun is out now!

So, today Sunday 12th January

BG is up - yesterday before dinner it was 5.4, 2 hours after dinner it was 6.7 and then up and up it went to 11.8 at bed time. This morning's FBG was 12.6 .... and I have absolutely no idea why as I didn't eat anything after dinner and only drank water.

B: Half cheddar / half mozzarella chaffle with 100g of baked beans, two fried eggs and a large amount of mushrooms (error on delivery on Asda's part - got four tubs instead of just the one and the nice new driver said just to keep the extra - I suspect that someone somewhere is three tubs of mushrooms short)
L: 20g cheese
D: A lot of home made broccoli and Stilton soup which I will NOT share with the dogs, no matter how much puppy eyed pleading or sighing they do!
Drinks: 2 x huge mugs decaff coffee with breakfast, decaff pepsi with tablets then water for the rest of the day. Dry January still going well.
 

We have our butcher cut our belly pork into large portion sized pieces, at the point of purchase. We normally buy 4 or 6 portions, when we see a particularly nice belly. That way, we don't have cold cuts. I enjoy roast pork, cold cuts, but,less so for belly.

If slowly roasted, it really puffs up, really tall.

If you enjoy belly, you might like to try Moo Grob, as you can do as much, or as little as you please in one go.

This recipe takes you through boiling th meat first. Whilst all very spiffing, that part can be forgotten. I tend to buy the pork belly slices then cut into the required sized pieces, season, then vac pack any not being cooked straight away, in single portion lots. I'll ideally fidge them for a few hours, then lob them into the freezer. When they come out the seasoning had matured a bit.

Then I air fry them.

I know @Brunneria makes Moo Grob, but I can't recall if she cooks it in slices, or pieces as I do.

It's utterly delicious, and can pretty much taste as you want it to.

https://rachelcooksthai.com/crispy-pork/

(Confusingly, Moo = Pork)

This evening I have had Tom Yum Gai, which is a spicy, lemongrass soup, with chicken. Whilst it doesn't sound much, there was a lot of meat in it and similarly coconut milk.

Delish
 
@DCUKMod

i usually get the belly pork in strips, cook it first in strips, and freeze in portions in zip lock bags.
Then pull it out of the freezer and cook from frozen in the airfryer.

If by some strange fluke I got it out of the freezer early and defrosted it, then the odds are I will dice into bite sized pieces before airfrying - purely because the pieces have more surface area to crisp up.
 
Just goes to show,...... recipes are just a guide, unless one is baking.
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…