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What have you eaten today? (Low carb forum)

Dentist this morning so no food until my mouth stopped being numb, around 2pm

Fresh raw prawns cooked in garlic butter with a handful of spinach chucked in at the end, and served on 1/2 a toasted SLC roll. DGF brownie and clotted cream.

Dinner - beef shin which I put in the slow cooker last night with a ton of mushrooms, served with buttered cabbage and followed by cheese and seedy crackers.
An hour or so later I had a square of 85% chocolate to scoop up the last spoonful of clotted cream.
 
Brunch: black coffee, Fage full fat yogurt, walnuts
Mid afternoon defcaff black coffee
dinner: chilli beef, caiulflower rice, low sugar tonic water
 
After first full nights sleep for 3 nights bg was up to 6, from 5.2 yesterday. No rhyme, no reason.
B: berries with ff greek and seeds
Quick walk
L: salad with cold meats and cheeses, a small portion of my caulifower cheese savoury fried in butter. Trying to show a friend who "could never give up bread or sandwiches at lunchtime" that there can be another way.
Off to a funeral, at which the deceased, a renowned baker, had instructed us all to celebrate her life by eating lots of cake. Managed to stick to a small "gluten free" brownie which I'm sure had sugar in, but at least I honored her wish.
Home with a raging headache...hmm
D: 2 soft boiled eggs with cheesy soda bread dippers. 2 sqs 85% chocolate
 
Breakfast fried bacon, egg and mushrooms
Lunch hm celeriac soup with hm lc roll followed by yoghurt with a few raspberries, some pumpkin seeds and three squares of 90% chocolate
Dinner salmon in lemon butter with green beans and glass of soda water with dash of dry white wine followed by lc lemon and blueberry cake
 
Middle bacon, two egg and cheese omelette, refried left over veggies, tomatoes for breakfast.
Cheese and ham low carb toasted sandwich, lemon cordial mix for smoko.
Grilled Snapper fillets, mixed salad for lunch.
Baked beans on low carb toast for supper at six.

@Goonergal belated birthday wishes for the other day.
 
I think I need to join you on the reset!
 
I know you've had loads of replies and your 2nd buffet has passed but, for the future, I find Tesco tend to have more than a few high protein, low carb gluten free. My butcher does loads as well but that won't help you!
 
Saturday 8 January - bed 8.1 FBG 7.9. Jujitsu started today but now at 11am! I did enough shopping yesterday to leave a Sainsburys delivery to Monday.

B TAG
L. Couple of M&S crackers with Wensleydale & cranberries.
D. Cold cuts - ox tongue, roast beef, mini German sausage, mortadella. 1/2 avocado, tomato, mozzarella and a boiled egg. A wee orange gin and soda.

Sunday 9 January - bed 8.8 FBG 8.7. No logic for this.

B. TAG
L. Bacon & egg.
D. Got a lovely very thick sirloin in M&S which I sealed in a pan then popped in the oven for 14 mins to xook like a roast. Rested for 10 mins and was beautifully rare when sliced. Had it with mushrooms, green beans and tenderstem broccoli. Usual campari and soda.
 
maglil55 said:
I think I need to join you on the reset!
Click to expand...

Please do! I had to postpone week 2 as I knew I wouldn’t be able to keep to it - eating out/ different occasions etc but I’ll happily restart or repeat week 1 again. They are all high protein meals which suits me.
Thanks for the sausage info btw. I did find a good selection in Tesco.
 
Breakfast: 3 RyVita with Boursin - 21 g carbs.

2nd meal: Butter roasted chicken leg with some mixed veggies.

A very short night - got to bed about 12.30 in the morning; very tired so I dozed off very quickly. Had another of my suffocating dreams and woke again at 1.45. Had to get up - once I've had that dream I can't stay horizontal. Somehow I can feel more in control of it sitting up, even if I do sleep. And I do sleep - I did doze off around 5 am but now finding it difficult to actually wake up properly.
 
Oh my! Just had the best ever slow roast pork belly. Found a recipe which suggested wrapping the meat (but not the rind) in foil during cooking, to keep it moist and almost confit it. This was a fatty piece but boy did it work. Meat was meltingly tender and the crackling salty and crisp. Shame it was such a small piece!
 
Mind telling me exactly how you did it? I've never slow roasted anything, it's just not something which is often done here, and skin on pork belly can only be bought if you pre-order. So I'll need the version for absolute dummies!
 
Antje77 said:
Mind telling me exactly how you did it? I've never slow roasted anything, it's just not something which is often done here, and skin on pork belly can only be bought if you pre-order. So I'll need the version for absolute dummies!
Click to expand...

Sure. Steps were:

- I let the skin/rind get firm by leaving the meat uncovered in the fridge for a few hours. It was pre-scored, but this recipe suggests scoring isn’t necessary.
- Then while the oven warmed up (I set it to gas mark 3), I rubbed the meat - skin and flesh with a little extra virgin olive oil, then salted and left to come to room temperature.
- Next wrapped the flesh in foil - I didn’t use 2 pieces of foil as in the recipe (below), as this was so small, I was able to make 1 piece into a ‘box’.
- Then into a baking dish and into the oven.
- Checked after 1.5 hours - foil needs to be tightened as the meat shrinks.
- After 2 hours (might need longer if the joint is larger than mine), I turned the oven up to gas mark 8 to crisp the crackling. Left it about 20-25 minutes.

This piece was evenly sized. The recipe suggests using foil to ‘prop up’ the smaller end if the joint is taller at one end than the other.

This is the recipe - there’s a video!

https://www.recipetineats.com/crispy-slow-roasted-pork-belly/
 
Goonergal said:
After 2 hours (might need longer if the joint is larger than mine), I turned the oven up to gas mark 8 to crisp the crackling. Left it about 20-25 minutes.
Click to expand...
Did you unpack it from the foil before turning up the oven? The recipe says to do so, but if you didn't I won't either, much easier to leave it on and yours looks perfect to me!
 
Antje77 said:
Did you unpack it from the foil before turning up the oven? The recipe says to do so, but if you didn't I won't either, much easier to leave it on and yours looks perfect to me!
Click to expand...

No, I didn’t - it was even and I wanted to keep it moist. Make sure you get a nice, fatty piece
 
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