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What have you eaten today? (Low carb forum)


I’ve seen some photos of the devastation the storm has made up there. Hope all of you in the northern parts of this isle can hunker down and stay safe. Glad your grandson is ok too, it must be so reassuring for his M&d that you are able to help so much.
I’ll also be restarting an old DD meal plan when I get home Not sure which yet, but I agree with you it does make life simpler and they work!
I’ve moved away from the burger press as I’ve discovered I like a ‘less pressed’ burger. I tend to mix the seasoning or spices in very loosely with a knife or fork and just push it very gently into a burger shape with the same knife, so it’s only just holding together. I like the texture of this sort of burger a lot better than the pressed type I used to make.
 
Lunch - (out at Toby) turkey, gammon, pork & roast beef with cauliflower cheese, turnip & a little carrot & peas

Dinner/Snack - 2 slices slc bread toasted, buttered & filled with corned beef & tomato. 2 dgf gingerbread kisses. Mug of earl grey tea
 
@RosemaryJackson Well done! That’s a fantastic result, I’m so happy for you you and I know exactly what you mean about this thread. I would never have reached remission without it and Im looking forward to reading your story on the Success Stories thread in due course.
 
@Annb I hope the ravine tastes as good as it sounds. I love a ravine.
@Goonergal the meat looks melt in the mouth tender and succulent. So was it just put in the slow cooker with a few spoonfuls of stock and a marrowbone?
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and an Atkins bar.
Skipped lunch.
Mid afternoon: black coffee and a Carb Killa bar.
Dinner: chilli with cauli rice followed by SF strawberry jelly and cream.
 
Whoops I forgot to post my meals:
B- ham, fried eggs, 1/2 avocado and wilted spinach.
L-chicken, blue cheese, red pepper and cherry toms in lettuce boats.
Pudding: cover your eyes! 1/4-1/2 teasp actual black currant jam! On top of the rest of the clotted cream. I’ve been dreaming of this jam since we arrived in the holiday cottage. Paul had most on the cream tea day 1 but there is still some left and I adore black currant jam. I actually sniffed it yesterday! Today I thought I’d have a controlled amount on a lot of cream then go for a decent walk. Seemed to be ok, whether the cream or the walk but bg afterwards was 5.2. Better not make a habit of it though.
D- leftover DD Keto chicken casserole with mixed green salad and red wine.
 
DJC3 said:
@Annb I hope the ravine tastes as good as it sounds. I love a ravine.
@Goonergal the meat looks melt in the mouth tender and succulent. So was it just put in the slow cooker with a few spoonfuls of stock and a marrowbone?
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The tagine was really good. So much so that I had a second plate of it - very unusual for me but I couldn't resist. Still have about 11/2 portions left for tomorrow.
 
My cauliflower/endive dish smelled a bit off, (not unexpected, I've been eating it for 3 days already) so that will go to the chickens and turkeys tomorrow morning.

So instead I had two slices of low carb bread, one with 'ossenworst', a Dutch sausage of raw beef and spices and a soft boiled egg, and one with cheese, tomato and mayonnaise.
I fried the last meatballs for the dogs and cats.

No room in the kitchen for cooking, so a very good thing I fancied a simple meal of bread!
For complicated reasons involving dishwashers I decided to empty out my old kitchen cabinet to get rid of it and put up some shelves instead.
I'm now at the stage where there are both the new and the old in the kitchen, in half assembled states, and every horizontal surface in the kitchen is filled with pots and pans, dishes, mugs, glasses, casseroles, saucers, peanut butter jars and things like that.
I'm also wondering why a one person household has 6 frying pans, 5 sauce pans, some 40 plates, at least 25 mugs and 5 casseroles.
 
Two hard boiled eggs, two slices of low carb toast and vegimite for breakfast.
Nothing for smoko, lemon cordial / osmolax mix.
Pickled pork and veggies, green sugar free jelly and a spoonful of lemon sorbet for lunch.
Cold pickled pork and salad low carb sandwiches for supper at six.
 
Quick breakfast of 2 lc biscotti
Dance class
Early lunch of scrambled egg and bacon, and ff greek for afters
Dance class
D: tried new recipe to get some liver into me. I've hated it since childhood but mixing it in processor with lamb mince spices and milled seeds seesm to have worked well. Carrots and buttered leeks. Scoop ice cream. 1 glass red 1 sq 85% choc
 
Annb said:
The tagine was really good. So much so that I had a second plate of it - very unusual for me but I couldn't resist. Still have about 11/2 portions left for tomorrow.
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I did mean tagine haha, bloomin’ autocorrect!
I bet it was good, and so nice that you were able to eat 2 portions. You’ve had a lot of difficulties with your appetite recently I know.
 
Antje77 said:
I'm also wondering why a one person household has 6 frying pans, 5 sauce pans, some 40 plates, at least 25 mugs and 5 casseroles.
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In case of guests of course!
There are currently 4 in my house but I have enough dinnerware and bakeware to host a banquet. In fact if I laid it all out, it would stretch out of the front door and 1/2 mile down the road. That number of people would never fit in my small house but I still keep it all ‘just in case’
 

I have a great deal of my mother-in-law's mother's wedding china, plus a great deal of my mother-in-law's, plus my mother's everyday and best china, plus some huge platters which were given to me by my father's mother, plus Neil's that he brought with him when he came back, plus some that No 2 son bought but doesn't want to take away, plus my own Japanese dinner and tea sets and cups and mugs that travelled the world with us. One day, I daresay, Neil will get rid of much of it. Although some of it is well over 100 years old, none of it is very valuable. If it was I would sell it because nobody wants it when I'm gone. Lots of inherited cookware and bakeware and stoneware jars. And there are only the 2 of us and never likely to be more than 3. Why do I bother to take up space with it all? Just don't have the heart to get rid of it.
 
So that you can avoid washing up too often thus saving water and helping to reduce out impact on the planet
 
Bildad said:
So that you can avoid washing up too often thus saving water and helping to reduce out impact on the planet
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I'm doing very well for the planet, I do the dishes once a week. For the last 6 months I've been doing them by hand, in a bowl, but hopefully I'll be having the machine do it again in the not too far away future. Still, even then the machine will only run once a week, when it's full.
With all those mugs and plates I'm in no danger to run out in between!
Riva_Roxaban said:
@Antje77 has cats and dogs to do that apparently.
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And a good thing I have too!
Without them doing all the pre-rinsing daily, the weekly dishes would be a lot more work, and a dishwasher wouldn't manage.
 
Adding
22:15 ff greek with chopped almonds. Was feeling hungry and had a bad night's sleep last night being ravenous between 3 and 4 :40 am, so this is my attempt at getting a good night's sleep.
I usually eat dinner early and then go right through as long as possible the next day so this is a novelty and feels very sinful
 
Had a busy few days. Not kept up with all the posts, as when I start to read, get distracted, and never get to end.
My teachers were right when my school reports used to state “ could do better if tried”.
Mitigating circumstances… have been spending more time exercising, then needing to snooze after.
Sunday:
Brunch: egg, bacon, sausage, mushrooms, black coffee
Dinner: roast pork loin, sausage and leek stuffing, creamy cabbage and leek, pepsi max with a measure of rum.

Monday:
Breakfast: Fage yogurt, black coffee
Lunch: cheddar cheese, black coffee
Dinner: remains of Sunday dinner, but without the pepsi and rum
 
DJC3 said:
@Annb I hope the ravine tastes as good as it sounds. I love a ravine.
@Goonergal the meat looks melt in the mouth tender and succulent. So was it just put in the slow cooker with a few spoonfuls of stock and a marrowbone?
Click to expand...

Just in the slow cooker (well IP slow cook function) with stock (home made). The marrow bone was part of the shin. It had completely melted. Delicious.
 
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