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What have you eaten today? (Low carb forum)


Do you think it’d work ok as a flour substitute in coatings? I’ve never used it before and don’t know if it’d give the same crispy result
 

Thanks @shelley262 and good to see you! I have oat fibre ( 0.3G carbs/100g from buywholefoodsonline.co.uk ) I was just wondering if I could substitute it for wheat flour in my ‘KFC’ chicken coating recipe. What do you think?
 
Antje77 said:
Now thinking on what to have for part 2 of my meal
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I'm having my doubts of half a large bag of salted pork scratchings with aioli and half a bag of smokey bbq flavoured almonds being a sensible substitute for a meal, but hey, it is low carb!
Tasted delicious too, and I'm very sure I didn't go short on salt today, so I'm not complaining.

@Rachox , how are your kidney stone and your stent doing? Any relief yet?
 
Two egg cheese omelette, one strip of bacon, small portion of baked beans for breakfast.
Grated cheese and tomato low carb wraps, glass of lemon cordial with a scoop of OsmoLax mixed in for smoko.
Curried egg low carb sandwiches, lime jelly with a spoon full of two fruits, for lunch.
Bacon hocks cooked in the slow cooker, veggies including a couple of spudlite potatoes for dinner.
 
Brunch today: cheese and ham omelette with a bit of salad. Loads of coffee through the morning.
Dinner was slow roast lamb shoulder with some lc veg thrown in at the end plus some green beans from neighbour’s allotment.
Cheese to follow and a bit too much wine if I’m honest.
A handful of macadamias at some point.
Loads of tea this afternoon.
@maglil55 lovely news about your grandson, what a smashing little boy.
 
Antje77 said:
I'm not even sure what bacon hocks are, but I'm pretty sure I want them!
So how do you cook them?
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We put a couple of hocks like the one in the pix into a slow cooker, cover with water. Cook on high for about five hours, then when the internal temp gets to 80° celcius, turn off the power and leave in cooker for another hour then take them out.

 
Riva_Roxaban said:
We put a couple of hocks like the one in the pix into a slow cooker, cover with water. Cook on high for about five hours, then when the internal temp gets to 80° celcius, turn off the power and leave in cooker for another hour then take them out.
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Thanks!
I'm going to see if I can buy such a cut around here, it looks amazing!
My 'slow cooker' is of the old fasioned type, running on lamp oil, so not sure what 'high' on a slow cooker is. Would this be the very occasional 'blub' in the pot?

This is my slow cooker.
(Oxtail I made last year, in the bathroom to keep it safe from dogs and cats, and the bathroom can be closed.)
 
Antje77 said:
@Rachox , how are your kidney stone and your stent doing? Any relief yet?
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Unfortunately not, I’m still waiting to hear from the hospital for a date for removal of both. They are both very uncomfortable, I’m thinking they inserted a steel rod instead of a flexible silicon stent! I have another appt with GP on Tuesday, to see if he can hurry things up, as life is miserable and limited at the moment
 
Antje77 said:
Thanks!
I'm going to see if I can buy such a cut around here, it looks amazing!
My 'slow cooker' is of the old fasioned type, running on lamp oil, so not sure what 'high' on a slow cooker is. Would this be the very occasional 'blub' in the pot?
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That one is off a rear leg, the ones from front end are a different shape.

Another name for them is knuckles, I found the German name from them which might be similar to your language "Schweinshaxe".

There were lots of little bubbles around it when I stuck the thermometer in, I have seen the glubs in thicker foods i have cooked though.
 
Riva_Roxaban said:
Another name for them is knuckles, I found the German name from them which might be similar to your language "Schweinshaxe".
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I have a feeling I live in a country of wimps when it comes to meat, much different from our German neighbours. Recognisable meat is much more common in Germany than in the Netherlands.
My local butcher was happy to provide me with oxtail though, it's not something usually bought, and he was very enthousiastic when I wanted some pork skin to try to make scratchings (it worked, but the supermarket bought ones tasted better), so I have good hopes he'll get me some pigs ankles if I ask
 
DJC3 said:
Thanks @shelley262 and good to see you! I have oat fibre ( 0.3G carbs/100g from buywholefoodsonline.co.uk ) I was just wondering if I could substitute it for wheat flour in my ‘KFC’ chicken coating recipe. What do you think?
Click to expand...
I’d imagine you could but like any fibre you’ll need more liquid than you expect if it’s a batter type recipe. If it’s just a dry one worth a try - good luck with it and let us know what it’s like.
 
Late breakfast/lunch: While prepping, bunch of celery sticks and cucumbers in a cilantro-olive oil garlic dip. Had to have 2 grape tomatoes with it! Then ready was: Usual Portobellin mushroom, red pepper, dandelion greens omelette, along with 1 low-carb toast with aged white cheddar and 5 grape tomatoes and basil. Dessert: Bowl of pressed cottage cheese with few raspberries and handful of pumpkin seeds and a tsp of nut butter mixed in with cinnamon and coconut oil. How can I be still starving??? I must be doing something wrong. Everyone here eats such small portions and have such great portion control. How do you guys do it please? Right now drinking a matcha green tea to suppress any more hunger cravings...
 
DJC3 said:
Do you think it’d work ok as a flour substitute in coatings? I’ve never used it before and don’t know if it’d give the same crispy result
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I don't see it being a problem. It wouldn't work if you needed a "rise" in it (at least not without additions) but as a coating it's fine. I use it mainly to coat meats/fish before egg dipping then coating in LC mix. It makes it stick better.
 
DJC3 said:
Thanks @shelley262 and good to see you! I have oat fibre ( 0.3G carbs/100g from buywholefoodsonline.co.uk ) I was just wondering if I could substitute it for wheat flour in my ‘KFC’ chicken coating recipe. What do you think?
Click to expand...
What else is in the coating?
 
Madisons said:
Everyone here eats such small portions and have such great portion control. How do you guys do it please?
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Ignore my posts in this thread to start with, I usually only share my main meal and not what I eat over the rest of the day.

Have you had a go at calculating the calories in your food?
What you describe as a daily intake looks like it is rather low in protein and fats, so you might be on a low calorie diet by accident, leaving you hungry.
 
Breakfast Sandwich & Coffee 35gs of Carbs
Cashews & 7-Up Free 20gs pf carbs
85% Lindt Chocolate & Coffee 15gs of Carbs
Ham, carrots, sweetcorn, baby potatoes, garlic butter 50gs of carbs
1 can of Guinness, 2 Glasses of red wine 18gs of carbs
All good
 
Saturday bed 6.8 FBG 6.7

B. TAG and 2 slices of SLC toast with coronation chicken. To my horror I've just taken my last SLC loaf from the freezer so got a hurried order placed.
L. Nothing- out for shopping
D. Back to cold cuts! Slice each of ox tongue, mortadella, 6 of these mini German sausage and one of thin cut roast beef. Lettuce, tomato, coleslaw, waldorf salad and 2 mini mozzarella.

Today Sunday bed 6.2 FBG 6.6

B. 2 slices of SLC toast with coronation chicken (again)
L. Nothing - at swimming lessons with the boys. Eldest didn't want to go in again but I had a chat with him to explain he'd agreed he had to try to start doing things again. Everything he managed is another achievement and look at where we are now. Reminded him he's been swimming with me twice in recent weeks, he's been wild swimming - this is just 30 mins. He took it on board and in he went for the whole lesson. He's feeling quite pleased with himself. He even cycled to ours later just to say Hi!
D. I had duck legs and a bit duck breast soaking in a mix of Agave, Tamari soy and mustard. Had the duck with peppers I'd stuffed with a mix of cauliflower rice, spring onion, finely chopped mushroom and pepper and a few peas. Mixed through some mozzarella and 5 mins before serving topped with red Leicester. I did have a Grenade ice cream later.

@DJC3 - He is a very kindly boy. He's always been really good with young children. My niece's daughter when she was teething, he was the only one that could make her laugh. He has always liked wearing hats (he does suit them). Currently he has a little trilby and his mini buddy wants one to be a little "mini me". He's spent some of his savings to get him one. I always thought his most effective move was when he recruited a couple of his friends to "patrol" with him at break to stop the little ones being bullied. Having been bullied himself he wanted to put a stop to it.
 
B: 5% fage with seeds and a a few raspberries. Very creamy thick yoghurt but it was double the price of lidls own version.
L: 1 chicken leg and 30g cheese
Mid afternoon some raspberries. They were supposed to be picked and frozen but they never made it out of the garden!
D: roast lamb with cabbage carrots and broccoli. Then my final slice of lemon meringue pie, a much smaller piece than yesterday, and have finally given rest away. 1 small glass white.

The Quit Sugar on line Summit has just finished and I've listened to fair bit. Some interesting new research on glucose and cancers, on fructose, lots on motivation.... so why did I spend the entire time wanting sugary things I can't have? There's definitely something in me that as soon as I'm told "no", immediately wants it! I'm quite glad it's over
 
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