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What have you eaten today? (Low carb forum)

Middle bacon, two egg and cheese omelette, mushrooms and tomatoes. vegimite on toast for breakfast.
No smoko, lemon cordial brew for a drink.
Grilled nile perch fillets, salad, small bowl of ime / lemon sorbet for lunch.
Bacon and grated cheese wraps for supper at six.

KI blue cheese on lowish carb crackers watching Manifest on Netflix.
 
Brunch: Fage full fat yogurt, blueberries, ground almonds, black coffee
Mid afternoon: stilton , black decaff coffee
Dinner: beef chilli, cauliflower rice, low sugar tonic water
 
Not very hungry today - still stuffed from festive season me thinks, so ...

Brunch - 2 slices slc bread toasted & buttered and filled with ham, cheese & coleslaw. 2 squares lindtt 90% washed down with mug of earl grey tea.

Dinner - sandwiches made with bread from lowcarbco filling was cheese & red onion (I do like a piece on cheese & onion). 1 dgf new blueberry crumble heated up with greek yoghurt drizzled over the top and another 2 squares of lindtt 90% and another mug of earl grey tea - oh and I pinched a potato wedge or 2 from son's plate (naughty girl)
 
Goonergal said:
Evening all. TMAD today.

Lunch was 2 x home made burgers with smoked streaky bacon and 2 eggs.

Dinner was cold cuts from yesterday’s beef, which has now been finished.

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Burgers look delicious - recipe please - what lc do you use to bind them together? I used to use breadcrumbs pre D but obviously can't use that these days
 
Mrs T 123 said:
Burgers look delicious - recipe please - what lc do you use to bind them together? I used to use breadcrumbs pre D but obviously can't use that these days
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No recipe. I simply put the mince in a bowl, add salt and mix well. Then use a burger press (see link below for the one I have) to form patties, shake them out onto a board and then use a large fish slice to place them in a frying pan/flip over. No binders at all. Using very cold mince seems to help with keeping everything together.

https://www.johnlewis.com/john-lewis-partners-non-stick-burger-press-silver/p4639033
 
Mrs T 123 said:
Burgers look delicious - recipe please - what lc do you use to bind them together?
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@Mrs T 123 T 123 For a different recipe, I use turkey mince and add 1 egg, 1T linseed meal (vs LDL), 1dsp collagen powder(vs osteopoenia), 1t turmeric (miracle food!). Perhaps these are more rissoles than burgers. I put spoonfuls in the frying pan, with goose fat for flavour or olive oil if I am thinking about my cholesterol. As Goonergal has found, the mixture goes nice and stiff if left in the fridge overnight, but even resting it an hour+ helps. For variety and more calcium, I add in grated extra mature Cheddar.
 
Jayne1983 said:
Hi I’ve just got some weight watchers bars the carbs are 8.6 and sugars 2.3 per bar. I know I’ve got to test first but can you tell me if 2.3 sugars are to high for a bar please. I don’t know if dare try them just in case
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sorry if this is repeating anyones comments on the thread!
@Jayne1983 I eat Fibre one protein bars. They are 4.4g per bar and come in two flavours. They are small but if you want that chocolate hit do the job. Also just trying Adonis bars which are more expensive. These are nutty and hover around the 5-6g mark depending on flavour. Links below to ocado, but fibre one are in Sainsburys, Tesco and Morrisons too. Or try amazon for bulk buying.
https://www.fibreone.co.uk/product-category/protein-bars/
https://ketonis.co.ukc
 
Breakfast: the remainder of the savoy carbonara with a fried egg on top. I realised last night that the savoy carbonara tastes very much like the cabbage and cheese dish my husband used to make but it was just shredded, cooked cabbage with cheddar grated into it and maybe a little milk. He loved it but at the time I wasn't keen. But yesterday, I made mine with bacon, double cream and parmesan.

2nd meal will be Brussels sprouts with marmite.

NOTE: unless you are very brave and enjoy hot chilli, don't make the same mistake as I have just done and try a dark chocolate called Black Widow, subtitled "grim reaper". It contains ghost chilli and it hurts!
 
Annb said:
But yesterday, I made mine with bacon, double cream and parmesan.
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How do you prepare it?
I happen to have all the ingredients and no idea yet what I will cook today...
Annb said:
NOTE: unless you are very brave and enjoy hot chilli, don't make the same mistake as I have just done and try a dark chocolate called Black Widow, subtitled "grim reaper". It contains ghost chilli and it hurts!
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I've just looked it up but alas, not available in the Netherlands.
 
Off out in a bit but not for food so recording my menu for today
Lunch hm lc celeriac and celery soup with a hm lc roll followed by a low carb brownie
Dinner salmon in lemon butter served with green beans and some mayonnaise on the side followed by lc blondie with cream
Planning on one or two gins in soda water this evening though may not stay too long as it’s an outdoor event at a local brewery which also stocks local gin - brr !!
 
Alexandra100 said:
Do you get the fat (what fat?) smoking hot? I think maybe I am too scared to let it smoke enough to get crispy, frilly fried eggs.
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Beef dripping. For eggs I don’t get the fat smoking hot, usually start them off pretty low and adjust in line with how the rest of the meal is progressing. I wouldn’t over think this, it’s just eggs!

shelley262 said:
may not stay too long as it’s an outdoor event at a local brewery which also stocks local gin - brr !!
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Rather you than me.

Getting back on topic, 2 meals today.

First was a little earlier than usual. Wondered why I was quite so hungry by 10.30am and then realised it was 22 hours since yesterday’s meal. 2 fried eggs and 3 rashers bacon.

Meal 2 was a combo of air fried lamb ribs and air fried pork belly pieces. Yum.

 
Savoy carbonara (my version - there are others)

Half a small savoy cabbage, shredded
Garlic to taste (I use 3 cloves) chopped as fine as possible
Streaky bacon - 5+ rashers cut into fine lardons
Small amount of butter to get the bacon going
Small amount of liquid - water, stock or lemon juice
Double cream - about 150 ml
Parmesan cheese, grated on a fine grater
Salt and pepper to taste

Fry the bacon in the small amount of butter over a moderate heat until a little bit crisp.
Add the cabbage and the garlic, stir and turn the heat right down.
Add enough liquid to cover the base and stop the cabbage burning.
Cook over a very low heat until the cabbage is the texture you want (anything from crisp to very soft).
Add cream - it should well cover the cabbage.
Add grated Parmesan and stir in.
Serve straight away.
It does keep for a while in the fridge but it does tend to thicken overnight.

Cabbage and cheese recipe:

Half a white cabbage, shredded.
Boil until just tender.
Drain (the water can go into a vegetable stock).
Add a small amount of full cream milk - usually about 75 - 100 ml.
Add grated cheddar, or other good melting cheese to taste - about 200 g - 300 g.
Stir in until melted and serve right away.
Doesn't reheat well.
 
Antje77 said:
How do you prepare it?
I happen to have all the ingredients and no idea yet what I will cook today...

I've just looked it up but alas, not available in the Netherlands.
Click to expand...

I bought it from Amazon. No 2 son just tried it - he wouldn't be able to eat it but agreed with me that it would probably be good in a Mexican style mole or other chilli recipe.
 
Thank you for the recipes, @Annb !
I'm just about to be off to the kitchen so your timing is perfect.

I did some googling, and some say to add egg, and some don't, so not sure yet what I'll do. I think I'll add some mushrooms as well (they really need to be eaten or I'll have to throw them away - guinea pigs don't eat mushrooms) and perhaps some onion.
 
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