On topic first:I've also put 3 boiled eggs, a piece of cheese and some slices of low carb bread in my bag so I won't go hungry, regardless of what food they offer, but the goal is not to use it and see how I get on with what they'll bring.
Didn't!@Antje77 have fun tomorrow, hope you manage to avoid those sandbanks.
Hi All
Sorry MIA again, I seem to have been busy this week outside because it was dry and we had a backlog of jobs to do.
My breakfasts have all been slice HiLo toast, thick butter and lots of tea.
Lunches have been variously salad/crustless quiche/cold meats/coleslaw with salad taking half of medium sized plate. Suppers were:
Mon: Baked chicken breast with tenderstem broccoli.
Tues: 1 spoon of beef chilli on bed of roasted Med veg.
Wed: Chicken Shaslik from Waitrose with cauli rice and 3 pieces from the Indian snack pack. It was our anniversary and we had a pleasant hour outside the pub in the sunshine sipping rose (me). Didnt eat there as menu doesnt excite either of us, only steak and salad for me which doesnt always appeal plus it messes with my digestion.
Made a batch of cheese scones Monday and had one Mon and again Tuesday (rest went in the freezer) but unlike my Keto lemon muffins last week these scones raised my BG more than I was happy with. Oh well!
@Antje77[USER] great pics and account of your sailing trip very enjoyable to read.
@Annb are you feeling a bit better? It sounds like your tasty menu has helped get your appetite back.
I cant remember where it came from so I have it written in my Diabetes book.
Thank you so much! I will write it outI cant remember where it came from so I have it written in my Diabetes book.
2 eggs separated
Half a large mug double cream (I used Greek yogurt, small tub Fage 5%)
1 large lemon, zest & juice (I also add a few drops of lemon oil tiny bottle from the baking range at Sainsbury to make them more zingy).
2 tabspoons sweetener (I only use 1 of Xylitol which is enough I find but be very careful if you have dogs as its poisonours to them or use other very LC sweetener)
1.5 mugs ground almonds
2 teasp baking powder
Preheat oven at 180. Combine dry ingredients. Whisk egg yolks and whites separately (whites to light peaks). Combine yogurt/cream zest, juice egg yolks and lemon oil if using and add to the dry ingredients.
Then add a spoon of egg white mix to the bowl folding in then gradually fold in the remainder of the whites. Divide between 6 muffin cases. Bake 15-20 mins. Ovens vary but when they start to brown slightly on top.
I turn off oven and leave door open for about 10 mins so that they maintain their height.
About 5g carbs per muffin.
Although in the past I have had problems with vegetables, at present my digestion seems to be accepting them better than proteins - bacon and egg (my frequent go to for breakfast) this morning had me rushing to the bathroom to eject the offensive element! It didn't happen, in fact, and the response settled down fairly quickly. I clearly can't trust my digestive system to be sensible these days. I will take things easy on the food front today and let my stomach rest a bit - just liquids for a while anyway and we'll see later what happens.
BG has been steadily rising since 5.9 at 3.20 this morning (when I got up) to 10.3 before breakfast but 7.9 now about 90 minutes after breakfast. If I don't eat and only have watery drinks, it should stay around that mark, or a bit lower but I will have to watch around 5 or 6 pm in case it drops too far. The graph shown on my Libre dances around all over the place today and every other day.
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