just_undiscovered_
Well-Known Member
- Messages
- 238
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Crowds, bright lights, shopping, arrogance, reality TV shows..
Hello everybody
B. Raspberries and cream
L. Leftover celeriac with roasts with 2 eggs
D. Sirloin steak with Mediterranean vegetables
That sounds great - I have to try that!I WANT that chocochick. Fortunately, none in the house.
Try microwaving the flaxseeds on a china or glass plate or pie tin in the microwave. They come out beautifully fragrant and pop like popcorn
I've got my first celeriac for making chips tonight... let's see how it goes.@adriangoatseye celeriac isn't like celery at all although it does have a smell of it. It has more than half the carbs of potato. It looks like a large, knobbly swede or turnip. I find it handy for chips or roasts when I fancy them. I have found that potato sends my blood sugars soaring.
Ah, great minds think alike! I'm giving this a go tomorrow too - thanks for the suggestion, @mo53.I've got my first celeriac for making chips tonight... let's see how it goes.
Hmmm, I have got some wild garlic growing in my garden, too, but it's never occurred to me to try eating it; I just like the look of it. I must rectify this omission!So far, only breakfast, but it was a stunner after a horrible evening and night, 2 eggs, a few slivers of cheese from New Zealand, some coffee with full fat acidophilous milk. Now, I have taken some wild garlic shoots from the yard and copped them in some spring water and cooked down the stems of the asparagus. Now, having brought same back up to the boil with lid on to save every precious vitamin, the tips are resting lid on to get themselves sorted without heat. Looking forward. Have some nice Irish butter
Sure will! x@debrasue and @GeoffersTaylor I hope you will let us know how you get on with and what you think of the celeriac.
Yesterday
B - McDonalds
L - Mattessons pork sausage
D - Salmon fillet with celeriac chips.
@mo53 As someone suggested, I sprinkled the chips with paprika, tossed in olive oil and then baked. I didn't bake them long enough because some were still a little hard They didn't taste too bad and with a bit of practice I think I can make them work as a chip replacement.
Tell you what, though - celeriac is bloody hard to cut through!