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What have you eaten today? (Low carb forum)

That's a lot of meat! Looks great though.
 
Brunch - 1 slc hot cross bun toasted with butter on top. Mug of earl grey tea

Dinner - Leftover butter chicken from yesterday with cauliflower rice. 1 slice slc (outsider) with garlic butter on top to dip in to the sauce. Large glass pepsi max

@maglil55 what was the use by date on your slc order? I ordered DGF on Friday not been despatched yet - so I wonder when I will receive it via Royal Mail tracked ...
 
MrsA2 said:
Thanks it will. Very similar to Delias but this gives the all important internal temperature to aim for
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I tend to do joints the same way - high oven first then turn down. I do, however, seal the joint in a pan before it goes into the hot oven. If you're doing it rare remember to rest the meat. Tent the tray with foil to let it rest.
 
DGF order? 23 March use buy. I noticed they seem to send them out on Fridays. I ordered mine on Wednesday.
 
maglil55 said:
DGF order? 23 March use buy. I noticed they seem to send them out on Fridays. I ordered mine on Wednesday.
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That is weird - I ordered mine after you on Thursday night and I received my order on Saturday and mine are only dated until 20/3 which is ok but I would have thought if I ordered after you then mine should be dated longer you would think ...
 
Saturday bed 6.1 FBG 6.3. A few things to catch up on during a bit of a weird day weather wise. Sun one minute, gales & rain the next. Horrendous traffic and road works too. @mrs T123 - meant to say, I've been getting a text message from Royal Mail before I get the email from DGF re delivery. Seems they are back to 24 hr delivery.
B. TAG and 2 slices of SLC toast with bacon & an egg. It was glorious.
L. Nothing. I had to get out for some serious shopping.
D. Chicken party. Minced chicken bound with egg and a pepper sauce in the centre. Wrapped in streaky bacon to hold it in shape. Oven cook or air fry about 30/35 mins. Obviously season and I added parsley as well. Had it with one of my Iceland souffle things. A DGF st Clement's with a few raspberries and a dash of cream.

Sunday bed 7.3 FBG 6.

B. TAG 2 slices of SLC toast with melted emmental.
L. Nothing
D. 2 beef olives (IP job with carrot/onion) yet again a souffle thing, few broad beans and asparagus wrapped in Parma ham and cooked in garlic butter. DGF coffee and walnut. Usual campari and soda.

@DJC3 - hubby seems intent on buying me kitchen things. I now have one of these meat thermometers that you insert in the meat and the reader is outside the oven. I also came back to a kitchen roll holder fixed on the side of one of the wall units with a shelf above it! These are just the tip of the iceberg. He's becoming an Amazon addict!
 
Mrs T 123 said:
That is weird - I ordered mine after you on Thursday night and I received my order on Saturday and mine are only dated until 20/3 which is ok but I would have thought if I ordered after you then mine should be dated longer you would think ...
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That is very weird.
 

Haha, him and 90% of the nation - me included! At least he’s buying useful stuff, I like the idea of the meat thermometer you can read from the outside.
 
Morning All. Some lovely sounding meat being consumed. Much as I enjoy vegetables I do enjoy good quality meat. The one treat we allow ourselves now is buying superior meat from our local farm shop which has its own butchers counter.
missed a few days again so will go back to Friday. All breakfasts were a slice of HiLo toast and lots of tea. Can’t remember Friday lunch but evening was cod loin baked on a bed of precooked med veg, precooked diced chorizo, olives, inc peppers from a jar as didnt pick up veg order till Saturday. Defrosted the cod loin and then did a Ready Steady Cook meal from the fridge/cupboard. Really tasty and will repeat.
Saturday lunch was meant to be prawn & avocado salad but the “Ready & Ripe” avos were hard as rocks so had lettuce and the last of the waldorf salad. Evening meal was Tandoori King Prawns with cauli bhajee. Gave in to two popadoms which resulted in higher than desired FBG yesterday. Sunday lunch of scrambled eggs & grilled bacon cooked by Mr PM. Supper yesterday was stirfried rump steak, red peppers batons with Teriyaki sauce, noodles for Mr PM and courgetti for me.
Need to make Dr Almond loaf tnis morning so will have a couple of slices with egg mayo for lunch. Supper will be roasted chicken thighs with a rub of some spices and a pack of pigs in blankets left over from Christmas.
 
3 meals today as I’ve been hungry. I don’t usually record food or macros these days but did today just out of interest and I think I’ve definitely overdone the calories and protein. Never mind, perhaps I won’t be such a gannet tomorrow.
Breakfast was mushroom and cheese omelette.
Lunch, cold taken in a Tupperware to work was leftover chicken breast wrapped in bacon with leftover roast med veg. 1 DGF blondie
Dinner: IP beef shawarma with cauli fried in coconut oil and cumin seeds. Another DGF blondie
@maglil55 how are you finding the new DGF flavours?
@PenguinMum it’s a first world problem I know but it’s such a lottery getting a decently ripe avocado isn’t it? Your cod dinner sounds great.
 
Lunch: Keto cottage roll with butter, half a pack of polish smoked sausage, a sugar free jelly and 2 babybel. Back in the classroom today so lunches are less exciting.

Dinner - Boursin stuffed Parma ham chicken, cauliflower cheese and fried cabbage.

DGF Lemon and Blueberry and surprise, surprise a Montezuma truffle!
 
Very busy day but managed to navigate around a few major challenges I’d been worrying about for a while!
OMAD enjoyed with a glass of dry white wine
Pork ribs with dry rubbed spices and salads followed by DGF brownie and yoghurt and two hm lc truffles with decaff .
To distract self today while waiting listened to a Ben Bikman podcast produced by diet doctor it was broadcast in January and been on my listen list for a while - some interesting stuff about insulin resistance and other causes as well as food. Food for thought for me!
Probably back to three meals again tomorrow - depending on how I feel.
 
I'm looking for advice!
Planning on trying my luck with a 'meatza' tomorrow, but the internet gives me lots of confusing advice: pre-bake the base for 20 minutes, 'pre-bake the base for 5 minutes, egg, no egg, cheese, no cheese, bake anywhere between 6 and 25 minutes etc.

This likely means that whatever I do I can't go wrong, but it also means I'm a bit lost. So I'd be delighted to hear your go to recipes for meatza, after all, no need to re-invent the wheel!

I'd prefer to prepare earlier in the day to only shove it in the oven when I'm starting to be hungry, so the final bake will be starting from cold. Tips on tomato sauce and toppings very welcome as well, as I've never made a pizza in my life (although I do have a history of upgrading cheap supermarket pizza's to something good, prior to diabetes).
 
L: a fried egg on a piece of lc soda bread, with half a perfect avocado (rare occurence). 2, yes 2, cheesecakes left from yesterday. Lc at 3g each

D: didn't really need any but its soo difficult not to when preparing food for others isn't it? Left over roast beef with leftover cauliflower cheese and braised celery . Final left over cheesecake.

@Antje77 watching your meatza with interest. Have yet to try one but do do a cheese dough base that works well.
 
@Antje77 my pizza is as follows:

Ground pork rinds (crackling) (about 40g), cream cheese (25g), mozzarella or mozzarella/cheddar mix. Melt the cheeses together and then add the blitzed pork rinds. Mix well and it forms a dough. Bake that until it’s golden brown - I use the air fryer but the oven works too.

Then add toppings - I don’t use any tomato sauce, just add peperoni or salami, or both! Maybe some onions and more cheese and bake again.

I have seen one recipe online that involves a base made entirely of bacon woven together! Will try and find it.

Ha! Found it very quickly: https://hip2keto.com/recipes/keto-bbq-chicken-bacon-weave-pizza/
 
I'm in the cook the base camp. My meatza is made with pork mince and add Italian Herb mix (or oregano) salt and pepper. I bind it with a little beaten egg but don't add so much that it feels slimy. Roll your base out between 2 sheets of greaseproof. Remove the top sheet and carefully transfer the lower greaseproof sheet, with the meatza, to a baking tray. Into a hot oven for about 10 mins. Out of the oven and drain off any fat. I have also sometimes dabbed it with kitchen towel to get excess fat off. You can then either top it with desired toppings or let it cool and top it later. Personally, I would get the base made and rolled ready for the oven but cook it at the time you want it. I make my own tomato. Chop and blitz in a processor. Slice some garlic and cook with about a tablespoon of olive oil in a pot. Once softened, add the blitzed tomatoes and cook with herbs (dried basil and oregano and salt ) and a touch of Monk fruit if there is any bitterness. Cook until it thickens a bit. This can be made in advance and refrigerated. I keep it in kilner jars.
You can also mix some parmesan through the base when you're making it.
I'm a simple Margarita person. Top with tomato mix, cover with grated mozzarella and top with more herbs. Back in a hot oven until cheese melts and bubbles.
 

I’ve made this before:
https://www.dietdoctor.com/recipes/keto-taco-meatza
I’ve also made it without the egg.
I’ve also used a good quality bought burger and just flattened it out a bit for a base.
I’ve always precooked the base and as a topping sauce just a couple of spoonfuls tomato purée, or sour cream ( which is my preferred way)
As you said, you can do pretty much whatever you like.
 
Monday bed 6.7 GBG 6.8. @PenguinMum - avocados are a nightmare just now. In some cases raw turnip would be more edible! I agree with @DJC3 on this. @DJC3 - I'm not sure about the DGF new flavours. My favourite from the two is coffee and walnut. The St Clements is very citrusy but the peel in it is giving it a bitterness. Both are quite dense. It's odd. I don't dislike them but I wouldn't say I loved them either. My brain at the moment has produced a longing for shortbread. The keto recipes don't make what I would regard as shortbread so I may look at a true recipe and see if I can adjust it. Anyway,
B. TAG and a slice of SLC toast with a Dairylea cheese triangle.
L. Water only.
D. Mexican rissole thingies. GF pork sausage meat stuffed with mexican cheese and coated in my LC crumb mix with added chilli. With the obligatory broccoli and cauliflower souffle thing. DGF coffee and walnut.

And breathe......eldest grandson back in school this morning. Just until morning break but no meltdowns or severe anxiety. They're leaving the lessons to me while they wean him back on soft start. We'll gradually increase his time in school over the coming month or so. He was happy to see all his friends again. Fingers crossed.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and 6 x chips (!), another Libre experiment, not to be repeated too often! Readings didn’t go up by more than 2mmol/l but took a good few hours to come back down!
Skipped lunch.
Mid afternoon: black coffee and chocolate chia pudding.
Dinner: ribs and roasted Mediterranean veggies followed by SF jelly, cream and LC chocolate granola.
 
Thanks for all your answers on the meatza!
They're even more varied than Google so I guess I'm left on my own . I'll keep you posted on the results and the mistakes though.
Goonergal said:
Ground pork rinds (crackling) (about 40g), cream cheese (25g), mozzarella or mozzarella/cheddar mix.
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This is very interesting. Much like fat head dough (which I don't like much) but with the almond meal replaced by crackling. I might well try this at some time in the future, as I was going to do a mince based thing this time. But I have a few bags of not-so-tasty pork scratchings from a brand I won't be buying again and this might well be the perfect way to get rid of them so it's now in my Copy me That
maglil55 said:
My meatza is made with pork mince and add Italian Herb mix
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I think yours is close to what my experiment will be like. I think I'll go with your 10 minutes for the base before putting the toppings on, it's nicely in the middle of the other recipes.
My sauce will be based on canned tomatoes but much the same as yours. No monk fruit, I'm happy with a slightly bitter and sour sauce
DJC3 said:
I’ve made this before:
https://www.dietdoctor.com/recipes/keto-taco-meatza
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And yours says 10 minutes for the base bake as well, so ten minutes it will be.

Looking forward to tomorrows meal, and I'll share pictures, no matter how disastrous it turns out
 
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