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What have you eaten today? (Low carb forum)

Antje77 said:
I'm afraid it is too much. You need a big piece of pork belly to be able to roll it around the spices and I'm guessing it won't be as good if you freeze portions after cooking.
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To be honest, we did the brining a little differently to the recipe, in that we whacked in bay leaf, garlic, lemongrass and spring onion into the brining, so it had been deeply infused with flavour before any stuffing or rolling.

If you like those flavours, you could try the ammended bring, then use the brine bits under your meat when you roast it.

The crispy skin was probably enhanced by the salty brine, and the tenderness is about the low and extremely slow roasting, so worthwhile having a play, I'd say.

It's a great party dish in that it looks lovely rolled, then slices it also looks good, and it was dirt cheap.

Our piece of pork was well over a kilo (bones in), and cost under £6. The bones became stock for the gravy, and is now in ice cubes, saved for another time.

It has potential for playtime.
 
19-04-2020
Breakfast CWC, Nut granola, scrambled eggs. CEC
More coffee
Lunch. Blue cheese, Pear and walnuts with garden salad. Cucumber and tomatoes. Water and tea.
Tea in the afternoon.
Dinner Bolognese served with buttered cabbage and fried mushrooms. Glass of water and later rosé. Some cheese when the munchies hit.
@shelley262 thank you for your kind words, much appreciated.
@maglil55 hope you recover completely from that nasty bug soon.
I have a list of jobs. Some big, others less demanding and have already made a start on it. Little bit disappointed with the cool weather though. Apparently set to stay for weeks.
We did go to Lidl, on our illegal (we both went) marathon shopping trip, but no air dryers left.
@Chook thanks for .good wishes and brilliant idea to freeze chocolate in portions. Just have to manage not to eat excess while portioning and wrapping.
@DJC3 Daunted is a good word for it. Am sure some days will be better rhan others.
@Rachox those shortbread look delicious. Can I please have the recipe. Have been reverting to occasional biscuits recently, so would be good unto have some acceptable low carb version available. ( I made MrSlim take all the biscuits and cakes with him. Am not strong enough to resist indefinitely.)
Just hoping the ingredients are already in my cupboards.
@Annb there is still plenty to do. MrSlim very kindly sorted out a few jobs for me before he left. Thank you for thinking of us.
Posted on 20th
 
We really enjoyed the chicken from the farm shop we roasted for a second weekend and have lots of leftovers for various other meals. This evening Mr PM is having a couple of burgers with melted cheese and chips and I am having an omelette, either cheese & tomato or mushroom, or could be all three, why not!
Breakfast was another slice of brown Nimble toast, lots of tea.
Lunch will be salad bits and things from the fridge that need using up.
I absolutely love brocolli and in a previous life ate it virtually every day, my fave is the ordinary type and I quite like tenderstem too. However I am really struggling with the purple sprouting variety the farm shop gave me this week. I think its the lack of flavour and the stringy stems. I cant even turn it into soup.
 
FBG 13.8! Oh boy! BG last evening - about 9 pm was 7.5. Not sure what I did to deserve this.

Breakfast 2 rashers bacon and 2 fried eggs (plus tea and pills of course, and after 34 units of insulin). Another hour before I'll be checking again.

Not planning to have lunch

Dinner will be lamb curry. Lots of left over lamb from yesterday's roast to use up. Terrific gravy made from the pan juices but shan't spoil it by making curry sauce with what's left. I'll freeze it and use it later in the week with some more of the left over lamb. I coated the lamb roast with harissa before putting it in the oven and that gave it a lovely spicy crust - also added to the flavour of the gravy.
 
I often look back on my posts and need to update. So we didnt actually roast the same chicken two weekends in a row, lol.
@SlimLizzy sending you hugs and good wishes for the sacrifice you and Mr SL are making.
 
DCUKMod said:
Our piece of pork was well over a kilo (bones in)
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What kind of cut did you use? I like the fat in pork belly, which is in the recipe but belly has no bones, obviously. I didn't think you could get other cuts with skin on, actually, it's hard to find belly with skin in the Netherlands. Also, I've never roasted or brined anything so I'm a bit out of my depth here (and I'll need to find something I can use as a rack too).
I'll have to think on it some more, after all it turned out I could make very nice oxtail stew as well so roast pork should be possible too
 
Here’s a link to the recipe, I add 1/2 tsp of lemon (or orange) extract to make it more lemony (or orangy)

https://www.ibreatheimhungry.com/lemon-almond-shortbread-cookies-low-carb-gluten-free/
 

You're not on your own - mine is going up and down like that, too. It's not carbs and I'm getting enough sleep and fluids so I think it must be the stress and worry we are all under at the moment. x
 
Evening all.

Very straightforward food day today - and intend to keep it that way.

Brunch was a fry-up of minced beef, chopped up streaky bacon, a small amount of chopped onion and a duck’s egg.
Dinner was slow cooked lamb shoulder with a butter, rosemary, lime zest and garlic marinade. Delicious.
 
breakfast: h/m pecan granola, one slice burgen
lunch: cheese salad lo dough wrap, cherries, cream and choc granola
dinner: lamb leg steaks, tiny bit of cous cous, coleslaw, olives and roasted tomatoes. protein bar
snacks: hula hoops (!), one hotel chocolat dark cognac chocolate

Started reading Eat Rich, Live Long by Ivor Cummins and Jeffry Gerber. Fascinating, can't put it down. No eggs in co-op again, hope some turn up with Sainsburys tomorrow, taking some of delivery to parents in law. Delivery man is going to wonder why I've ordered four packets of biscuits and two loaves of white bread all of a sudden
 
Hi All
First of all hugs to @Annb for the runaway bg and your lamb sounded delish.
@SlimLizzy hug for the first of the separation while Mr Slim goes to the frontline. You are both warriors imo.
Todays food was breakfast of slice of brown Nimble toast, butter and lots of tea (no surprise there).
Lunch after a 45 min walk a very thin slice cut from sourdough from farm shop loaded with ham and cheese and flashed under the grill accompanied by chopped tomato and cucumber with mayo. Again its a case of using up stuff.
Supper for me will be omelette with tomato, mushrooms and cheese. For Mr PM two burgers no buns with melted cheese and and some chips.
 
Hi all
Did long hike today which was wonderful - lots of hills to climb, views, bluebells and lambs to appreciate. Forgot for a bit that this COVID -19 stuff was real. Working on my nhs website and app job over weekend and end of last week I had to research resources etc to support mental health staff and carers through difficult times and it was a bit overwhelming - so wonderful to get out there today away from PC and out into fresh air, nature and sunshine.
Breakfast two boiled eggs and half a toasted chaffle
Dinner chicken frittata with avocado salad, green salad and lc cheese scone followed by hm lemon syllabub - delicious made enough for next few days too.
Having decaff coffee and my penultimate 100% choc peanut butter egg!
Caring day tomorrow - hoping to get eldest out into sunshine if he’s well enough as he’s not been outside his supported accommodation now for about 6 weeks!
 
I have filled the form out ever since the federal government changed the law / ruling regarding T2's and testing strips. My pharmacy send out a new form when I need mine renewed, although I have printed out a load of the forms ready to go.

https://static.diabetesaustralia.co...alia/14bee3f6-6933-45bc-8853-c7ef030586d2.pdf
 

SlimLizzy - Could MrSlim bring you an airfryer from UK, when he comes home? There were still plenty in our Lidl the other day.
 
DJC3 said:
Your meals look lovely, the strawberry one could be in a magazine!
Re your painkillers, could you contact the rheumatologist and ask for advice? Maybe if he/she thinks you should stay on the current dose they could email your GP?
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@djc3 thank you! your suggestion has helped and got me thinking. I haven't seen the rhemotologist/pain specialist for quite a number of years so most likely he would want to see me for a review. but will mention to my new GP for referral so be interesting how she will react as she is coming across as its her way only without really understanding or talking to me about my thoughts, Like I could with my old doctor. I so miss him. Its sad he is very sick

The only other problem is with covid-19 I'm restricted in traveling due to my low immunity so may be an issue for me to get to see my rhemotologist as its a 2 hour train commute. Life used to be a lot easier before Covid-19 it certainly puts all our lives on hold at the moment.

Also thank you for your compliment on my strawberry creation normally I would of just thrown everything into a bowl and gulped it down but decided to go fancy that I even impressed myself!
 

Antje77, it was belly. The cut termed belly , if looked at it in total has about 70% of its length with bones in it, like in the image:



To butcher the bone out, one just slides the boning knife under the ribs and follow the bone along. (Baaaaad description, but easy enough to do.)

When the belly is de-boned, you end up with boneless belly and a row of spare ribs. I made stock with ours this time, but they could be BBQed, grilled, or whatever.

https://www.stoervlees.com/product/varkensbuik-met-been-met-zwoerd/
If you use a butcher, he should be able to cut the meat however you want it.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Late morning: black coffee and raspberry phd bar.
Late Lunch: 2 slices of corned beef followed by Greek yoghurt, orange chia pudding and macadamia and coconut keto granola.
Dinner: Well it was supposed to be tuna melts but my fussy adult kids don’t like tuna so I made half with tuna and half with bacon! I had one of each with roast Mediterranean veggies followed by SF jelly, cream and LC chocolate granola.
 
Change of plan. I realised that the haddock from last Friday needed to be used so I tried to do a mock whitebait dish by cutting the fish into thin strips and tossing them in chickpea flour before deep fryng. Having cut the fish I realised that I didn't get lettuce in my last shopping. So it was mock whitebait with cucumber and tomato salad. BG finally down to 6.5 before eating. 7.5 afterwards. Didn't taste much like whitebait but it was quite nice.

 
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