• Guest, the forum is undergoing some upgrades and so the usual themes will be unavailable for a few days. In the meantime, you can use the forum like normal. We'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

Evening all.

Surf and turf today.

Breakfast was M&S Arbroath kippers with butter. Just as delicious as I remembered.

Dinner was a large sirloin steak picked up on offer from the Waitrose meat counter. Air fried it - turned out perfect and no smoke in the kitchen!

5F56DECE-52CE-4FFC-8BF2-2020033A0D0C.jpeg 12976ADA-246A-4FEB-85F9-A624BFD71007.jpeg
 
Goonergal said:
12976ada-246a-4feb-85f9-a624bfd71007-jpeg.38286
Click to expand...

I want one of those plates! I make a point of having only different plates and mugs so I can choose according to my mood and I love those fishies!

And on topic: I've discovered Atkins wraps last week. At 4.4 gr. carbs per (rather small) wrap, they're quite easy to dose for.
Had a rolled up one with fried black pudding and bacon rashers this afternoon but they nicely do to silence my cravings for a grilled cheese sandwich as well :)
 
Antje77 said:
I want one of those plates! I make a point of having only different plates and mugs so I can choose according to my mood and I love those fishies!

And on topic: I've discovered Atkins wraps last week. At 4.4 gr. carbs per (rather small) wrap, they're quite easy to dose for.
Had a rolled up one with fried black pudding and bacon rashers this afternoon but they nicely do to silence my cravings for a grilled cheese sandwich as well :)
Click to expand...

+1
On having different plates and mugs to match it with my mood ! Also when I break them , it’s easy to replace !
I just have a fancy set of china from my sister that I use once a yr . Otherwise nothing in my kitchen or home matches with anything. All different pieces

I also like buying things in discount so very often incomplete sets are so cheap . So I can save my money to buy shoes and perfume instead
 
Winnie-the-Pooh said:
+1
On having different plates and mugs to match it with my mood ! Also when I break them , it’s easy to replace !
I just have a fancy set of china from my sister that I use once a yr . Otherwise nothing in my kitchen or home matches with anything. All different pieces

I also like buying things in discount so very often incomplete sets are so cheap . So I can save my money to buy shoes and perfume instead
Click to expand...
I was going to hit 'agree' until I came to the part about shoes and perfume. I buy a new pair of sandals about once a year, the same ones every year for years now, and I've never bought perfume, so I went with a 'like' :)
 
I have a bit of catching up to do again. This week I have dubbed the DD week 3.5. Picked out the meals I kind of missed because of leftovers and to get me back on their schedule.
Monday 27 January - bed 5.2 and FBG was also 5.2.
B. TAG with ADOC.
L. Had the cold plate again with the wafer thin chicken breast, 1/2 avocado and 1/2 a mozzarella.
D. Had to go off piste again as I still had haggis. So haggis and mashed turnip.

At my usual Aqua class but wasn't quick enough to get booked in for next Monday. Oh well!

I still have loads of posts to catch up on but @Annb glad you decided to stay. I've always enjoyed you tales so delighted that you are going to continue. @Quinn1066 - may you continue to improve.

Tuesday 28 January bed 5.5 FBG 5 4

B. TAG with ADOC
L. Yet another cold plate- fresh anchovies, 5 King prawns, mozzarella and roasted red & yellow pepper slices.
D. I revisited the chicken parmesan as I really enjoyed that with the shredded cabbage fried in butter. Still some left over for lunch tomorrow.

Going back to reading posts for a little while.Chicken-parmesan-v2.jpeg
 
yesterday 01/02/2020
Breakfast: usual 50g rolled oats, 36g blueberries, 63g prunes, 100g natural fat free yoghurt (trying a new one), 23g peanut butter. 3 white coffee from 1/2 cup of daily milk i allow.
Lunch: 85g tuna in spring water, 43g souurdough sunflower seed bread, 89g tomato, 30g plain hummus, mustard, salt
Dinner: three eggs 1 tsp olive oil.

Managed to cut mt finger pretty bad preparing cauliflower, so just jammed down eggs as i hadn't eaten in 6 hours. Walked to mum and dads, they took care of it. it was a clean cut with a sharp knife on end of my left index finger. If it doesn't rain it pours or in this case rains cats and dogs and tries to hail. Taking care of cut finger, watching Frasier today. Plumber coming tomorrow, GP appointment tomorrow to see what ultrasound found earlier in the week. not measuring any BG readings just sticking with food i previously tested or ate, tuna seems to agree with me.
 
Quinn1066 said:
yesterday 01/02/2020
Breakfast: usual 50g rolled oats, 36g blueberries, 63g prunes, 100g natural fat free yoghurt (trying a new one), 23g peanut butter. 3 white coffee from 1/2 cup of daily milk i allow.
Lunch: 85g tuna in spring water, 43g souurdough sunflower seed bread, 89g tomato, 30g plain hummus, mustard, salt
Dinner: three eggs 1 tsp olive oil.

Managed to cut mt finger pretty bad preparing cauliflower, so just jammed down eggs as i hadn't eaten in 6 hours. Walked to mum and dads, they took care of it. it was a clean cut with a sharp knife on end of my left index finger. If it doesn't rain it pours or in this case rains cats and dogs and tries to hail. Taking care of cut finger, watching Frasier today. Plumber coming tomorrow, GP appointment tomorrow to see what ultrasound found earlier in the week. not measuring any BG readings just sticking with food i previously tested or ate, tuna seems to agree with me.
Click to expand...

So sorry ! Hope your finger is not serious?
I never buy sharp knives exactly because of this
 
Winnie-the-Pooh said:
So sorry ! Hope your finger is not serious?
I never buy sharp knives exactly because of this
Click to expand...
My parents know how to take care of cuts it's a tad serious, comes close to a cut when i was chopping carrots two years ago. Just keeping it dry, checking for infection, and might have GP look at it on Monday, tomorrow, if needed. I have plenty of sharp knives, if the knife was dull or dirty it would have been a lot worse. It was a very clean cut from a serrated paring knife.
 
Antje77 said:
I was going to hit 'agree' until I came to the part about shoes and perfume. I buy a new pair of sandals about once a year, the same ones every year for years now, and I've never bought perfume, so I went with a 'like' :)
Click to expand...


I do that with with my sweaters ( jumpers) every yr. I buy the same styles but different colors every yr from Macy’s ( cashmere, Black Friday discount for 40$, down from 130$ or so ) . I buy one each yr , some yrs two. If it works so why not ?
 
Winnie-the-Pooh said:
I do that with with my sweaters ( jumpers) every yr. I buy the same styles but different colors every yr from Macy’s ( cashmere, Black Friday discount for 40$, down from 130$ or so ) . I buy one each yr , some yrs two. If it works so why not ?
Click to expand...
Oh wow I do the same with hoodies, there is an online store that sells nice heavy weight hoodies, that i wear regularly, I buy one a year for my good around town/going out in public hoodie.
 
Evening all
B: a few black coffees
L: leftover DD chicken fajita bowl. Still good.
D: a substitute meal as I ended up with more people than I’d expected to feed. Had enough store cupboard ingredients for https://www.dietdoctor.com/recipes/keto-tuna-casserole which is quick and easy and popular with everyone. Had a salad with it.
@Quinn1066 sorry to hear about your finger. I’ve ended up in A&E a couple of times for similar accidents. I find using sharp knives very satisfying but my knife skills obviously have room for improvement.
 
Antje77 said:
Hi, all you cooks, low carbers and cute doggies (although gift wraps don't seem very low carb, nor carnivorous to me, @Brunneria )!
I've never taken much notice of this thread, as I don't see myself as low carbing (erm, sweet specialty Belgian beers, sorry), but thinking about it, I actually do eat pretty low carb, and might start to follow this thread a bit more :)
I got the advice to ask here because of the good cooks in the thread, so I hope asking a question is all right here, instead of sharing what I've eaten today as the thread title says.

In short: next tuesday I will have an ox-tail. I have never prepared or even seen one, apart from once in some leftover casserole someone gave me, and of course when still attatched to the cows in their pastures.
What do I do with it to get the best dish?

I'm thinking it would be very good in an eastern european inspired saurkraut dish with cream, tomatoes, and lots of paprika, but I think a spicy Indonesian inspired dish would be good as well. Anything else is fine too, provided it tastes yummy :)
In all cases, the main thing is how to prepare the ox-tail to make it as soft and tasty as possible, anything low to moderately low carb goes.

I have a stove-top and one of those round things you can use under your pot to make the heat less intense and spread it more evenly under the pot, I have a working oven (no grill), I have one of those (but not the horrifying ceramic dog!), and a microwave. I don't think my oven goes below 150 degrees Celsius or so, it's at least 70 years old.
So what do I do with my tail?

$_84.JPG
Click to expand...
Got a lot of posts still to read so I don't know if anyone has answered yet. Ox tail is best slow cooked. Doesn't matter if you don't have a slow cooker, you can do it stove top on a low heat on in the oven on a low heat.
Asian flavours work. I certainly wouldn't do a creamy sauce. Ox tail is one of these very 'meaty' meats.
Asian type treatment - mix up 1/2 cup rice wine, 1/3 cup Tamari soy (it's lower carb and gluten free), 1 tbsp of pomegranate molasses (not LC but minimised quantity), 2 cups water, 4 or 5 Star Anise, 12 cloves, 1 tbsp of a sugar substitute (1 use Monk Fruit classic), few slices of fresh peeled ginger, 4 garlic cloves smashed, 3 chopped spring onion.
Later you need a teaspoon of orange juice and the zest of 1/2 said orange.

Everything apart from the orange juice and zest and the rice wine - put in a bowl, mix and set aside.

Rub the surface of the ox tail with olive oil, season with salt and pepper and fry in a hot, heavy bottom pan to seal the meat. About 1 min per side - you're just sealing it to keep the flavour in. Remove the ox tail and put in a slow cooker or a casserole dish if going in the oven.

Add the rice wine to the hot pan (be careful it will spit). 30 secs to burn off alcohol then add your other mix you set aside. Bring to the boil and mix. Give it a minute or so then turn off the heat. Add the liquid to the ox tail, cover then cook on low for about 5 or 6 hours. The tendons go kind of jelly like when they are ready. Turn the heat off and let it rest for about 30 mins then remove the ox tail from the liquid, allow to cool, cover and refrigerate overnight.
Strain the liquid through a sieve, put in a container and cool, cover and refrigerate overnight.

Next day the liquid may have a layer of fat on top. Remove the fat and discard. You'll be left with a jellied stock. Put the ox tail in foil and pop in a medium oven for about 10 mins to warm.

Meantime put the jellied stock in a pot and heat slowly. Once it dissolves add the orange juice and zest. Simmer for 10 mins.

Remove the ox tail from the oven, pour over some stock, garnish if you want with chopped coriander and sliced spring onion and serve with the rest of the stock.

It's a long job but worth it.
 
@maglil55 thank you for the kind sentiments, things are slowly getting better, I can breathe better, and shoulder strain has gone. @DJC3 wasn't going to emergency again, two times in a week is enough, the cut didn't really need it, but it was borderline. GP can check it tomorrow if anything develops.
 
Coffee and a slice of LC toast

Lunch Halloumi fries from the market as we went into town. They are amazing and not coated in anything so LC with a few pomegranate seeds sprinkled and a yogurt dressing.

Dinner Jerk chicken with cauliflower 'rice and beans' I added about half a can of aduki beans and there were no significant rises.

Did make and eat too many of the almond butter biscuits that I found a recipe for. One would be fine, but probably not the six I ended up eating!
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee
Lunch: cheesy scrambled eggs followed by Greek yoghurt flavoured with coffee with a mix of coconut keto granola and LC chocolate granola.
Mid afternoon at Nero’s: coconut cappuccino and white chocolate phd bar
Dinner: cold bbq chicken drumsticks with cauliflower and broccoli salad, coleslaw and Wildings duck crackling followed by SF jelly, cream and LC chocolate granola
 
Thank you, @maglil55 for your very interesting recipe! Many things in there I want to try :)
maglil55 said:
remove the ox tail from the liquid, allow to cool, cover and refrigerate overnight.
Strain the liquid through a sieve, put in a container and cool, cover and refrigerate overnight.

Next day the liquid may have a layer of fat on top. Remove the fat and discard. You'll be left with a jellied stock. Put the ox tail in foil and pop in a medium oven for about 10 mins to warm.

Meantime put the jellied stock in a pot and heat slowly. Once it dissolves add the orange juice and zest. Simmer for 10 mins.
Click to expand...
Is there a particular reason for first separating the juice from the meat and in the end putting it back together? I was thinking to just keep everything in the same pot and add flavours (the orange sounds very interesting, I may just give that a try in other recipes as well!). What is the reason for discarding the fat from the stock? Usually fat gives a richer taste in my experience.
 
Today : Still a bit of fever .

Breakfast : Had black tea and lemon ( no coffee ) . Had 2 walnuts.

Lunch: Was not still hungry. I had a small piece of salmon and some vegetables. lemon tea again

Dinner : Might have some soup ( have soup mix powder ).

BG is ok . 100= 5.5 . Earlier was a bit too low .

I wish I had a family around . Times like this , having a family is all you need .
Ironically , when they are around , I miss my solidarity so much and cannot wait to be alone again.
 
01-02-2020
@Annb your dinner sounds delicious.
@DJC3 with those ingredients not surprising your BG went up. Terrible that they were selling it as no carbs though. Give them some stick over that and no carrot.

Breakfast a fried egg with 2 sausages from a pack that had defrosted overnight in the freezer. MrSlim helped out with the sausages, although he doesnt usually eat a cooked breakfast.
Bin bagged a load of the food and took it to the disposal site.
Off to the store. Only to be told we need to phone the engineers ourselves. Don't worry, they speak English. Ha! They dont. The lady I was attempting to explain my problem to told me I didn't speak French and she firmly and politely said goodbye.
Lunch souped up Soupe de Poisson, added a whole bag of mussels and a nearly full bag of shrimps to a jar soup. Made enough for two days generous portions. Served with cheesy toast. CWC.
We watched the Wales v Italy match and smacked on goodies to nice to throw away. Savory macaroons. Two glasses of wine. Large ones. Handful of chocolates. Then dinner proper. Two large pork chops each with fridge veg.
Spent the evening cleaning freezer shelves and the vacuum. Trying to reclaim my kitchen from the mess.
2x lemon tea
Goodnight all
 
Last edited:
Back
Top