• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

It’s delish with a bit of horseradish too
 
Antje77 said:
My miles are usually sea miles/knots (which are nautical miles per hour), when sailing I'm completely used to thinking in nautical miles, which are not the same length as land miles.
Click to expand...
We use country miles on tourists, gets them confused really quick.
 
Rachox said:
Not so good at mental arithmetic! I usually resort to the converter on my iPad or phone!
Click to expand...
Yes, my brain keeps slipping out of gear at times.

I use Hiper Calc Pro on my Android phones and tablet, I think it cost me $5.00 when paid for the ad free version.

It will even tell me how much a pie costs...
 
Riva_Roxaban said:
We use country miles on tourists, gets them confused really quick.
Click to expand...
The Australian country mile must be a close relative to the Dutch 'een mijl op zeven'.
Riva_Roxaban said:
I use Hiper Calc Pro on my Android phones and tablet, I think it cost me $5.00 when paid for the ad free version.
Click to expand...
But can it tell you how long a country mile or a mijl op zeven is?
 
Antje77 said:
The Australian country mile must be a close relative to the Dutch 'een mijl op zeven'.
But can it tell you how long a country mile or a mijl op zeven is?
Click to expand...
I like that.

Some times it's a bit longer, depending on the person who asks "how far is it to the nearest food, water, fuel etc"
 

Looks great, the made up, flung together meals are often the best.
 

I’ve seen those chicken Katsu burgers in M&S but assumed they’d be too carby. How many carbs each are they? I love the look of your side dish too, everything I like in there.
 
Last edited:
Today had my usual brekkie of slice LC toast and lots of tea.
Lunch will be three buttery scrambled eggs.
Supper will be Bolognese with green beans for me.
Tomorrow I have an endoscopy in the afternoon at 3pm and have to fast for 6 hours before and one hour after. So I am planning eggs and toast for breakfast before 9 and I am only allowed sips of water thereafter. That will be the most difficult for me as I dread feeling thirsty and drink a lot of water during the day. Supper willbe earlier than usual and am planning my chicken, chorizo & red pepper paprika stirfry with cauli rice. I wonder what my FBG will be like on Wednesday!
 
Breakfast: 2 fried eggs on 1 slice wholemeal toast.

2nd meal: chicken pot pie filling (no crust). Using a bag of pre-cooked chicken out of the freezer and will add 1 carrot chopped pretty small and sauteed with some onion, then some frozen peas and the whole lot finished with mascarpone and double cream.

Em, Neil and I were wondering a couple of days ago why, if coffee cake is so popular, nobody makes tea cake. So today I have some Oolong tea leaves soaking in hot water and am going to attempt making a tea flavoured cake with, probably orange to take away the bitterness of the tea. Then some tea flavoured icing - possibly using a green tea bag and making a glace icing with it. I'm not at all convinced that it will be any good, but worth a try anyway.
 

Tea flavoured cake tastes like cake - no flavour at all. I might have made a mistake in swapping the Oolong tea for a commercial blend of green tea in tea bags so that it would mix in better. Then I made the glace icing with the Oolong tea. Of course, I did have a little taste of an off-cut to check. The cake I will give to Alistair - it will make a dessert with some fruit and maybe ice cream added to it, so it won't be wasted.
 
DJC3 said:
I’ve seen those chicken Katsu burgers in M&S but assumed they’d be too carby. How many carbs each are they? I love the look of your side dish too, everything I like in there.
Click to expand...
It's about 7g carbs per burger. High in protein at just over 17g per burger. My head just said GF, chicken - has to be OK! I had had very little by way of carbs that day so 2 burgers felt right


They're really nice. I've developed a bit of an addiction to that side as well.. it was an accidental mix of spinach, tomato, then added the nuts. Then I started adding some exotic mushrooms to it after I saw these huge mushroom stalks being used as a substitute for scallops on Masterchef. I sometimes add sliced jumbo spring onion, or garlic powder, or a splash of hot sauce. It's very flexible.

The mushroom is a good one. You use these king oyster mushrooms. Trim the bottom of the stalk if necessary, then cut the stalk into scallop sized bits. Cut a kind of criss cross on the top of the stalk (a bit like a noughts and crosses grid) but not right through. Pan fry in butter and season. The texture is really good and with the right seasoning is surprisingly scallop like.
 
Antje77 said:
So you're used to measuring your height in meters and centimeters, your weight in kilograms and distance in kilometers? I didn't think that was even a thing in the UK!

Had a very pretty and satisfying vegetarian meal today!

Click to expand...
Nope. I too can switch between the two but I prefer height in feet and inches, weight in stones and pounds and distance in miles. Cooking and baking I tend to use metric although I'm also prone to using the cups measure. Only trouble with the cups is, if it is an American recipe, their cup measure isn't quite the same as ours but I just ignore that!

Seeing your asparagus has reminded me to have them tonight. I had white asparagus ready to steam with yesterday's duck but forgot to turn it on to cook. Today I will remember.
 


Hi all I’ve been away from posting last few weeks and my posting next few may be a bit less regular I’ve just been much busier than ever with caring stuff and I’ve also been trying to prioritise stress management away from my phone! I’ve also had a wonderful break in Bristol at PHC conference a week ago meeting up with lots of my low carb friends in person and learning more at the conference.noticed that others posted their conference steak meals but somehow forgot to take photo of mine probably too busy eating it!
I’m still trying to eat more fermented stuff but with less time have been looking at some commercial stuff and bought the one in photo from Waitrose it has lots of stuff in that I love but tend to avoid as higher carb such as apple and beetroot but the resulting kimchi using them is lower carb because of the bacteria. I find the whole concept of bacteria eating up the sugar whilst fermenting fascinating and am looking at making a live bacteria mother for a sourdough trial bread - though may be a few weeks yet before my experiment.another priority has remained making own yoghurt as love it and it’s easy for me now do it so often.
Today’s food
Breakfast a few spoons of my hm yoghurts with my supplements
Lunch two boiled eggs and slice lc toast followed by stewed rhubarb and hm yoghurts
Dinner see photo - chicken marinated in Indian spices served with the kimchi above and a salad dressed with lime juice and olive oil followed by lc chocolate brownie.
Aiming to try and post periodically and read others menus miss you all when don’t get to read.
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…