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What have you eaten today? (Low carb forum)

Had a very early breakfast of wholemeal toast and Marmite today because I was given a last minute appointment at the physiotherapy department for 8 o'clock. Got there in time, though they didn't but it was only a short delay. They weren't a lot of help but asked me to try walking with 2 sticks instead of one. Unfortunately my left arm won't take the weight, so that's no help. They did say they would send someone out to see how I manage around the house. Another appointment this afternoon to have the pulses in my legs checked.

2nd meal will have to be bacon and egg or ham salad - not sure which at the moment.
 
I posted the original pics of this raw in Carnivore Corner the other day. Had to cut it into 2 steaks as the initial piece was large, even by my standards.

Having had an 82% chocolate ice cream in Venchi at Covent Garden as my first ‘meal’ of the day around 11, this delicious Picanha (about 400g) was the perfect return to base for meal 2 (and final meal) around 3pm. Yum!

 

Photo of my growing numbers of cultured veggies taken yesterday before transferring the apple,beetroot and celery to the fridge as ready -the others will need a few more days of culturing at room temperature.
10ish seeds soaked overnight in a mix of hm yoghurts and kefir - a spoon of each and left in fridge to thicken
1ish - see photo- a portion of my new cultured veg, and a spoon of its brine juice, with seed crackers and cheese followed by rhubarb and hm yoghurts and a few squares of 100% choc
Thought would do a post lunch blood glucose check to compare to my post sourdough bread slice reading of yesterday and all good today - even though fermented veggies were high carb beetroot and apple - I only saw a total rise of 0.6 - clearly fermentation works better on removing the sugars from fruit and veg than on rye flour!
5ish frittata with salads followed by lc lemon cake
 
I’d agree that my response may improve over time especially as in remission for 5 years however what I was checking was to see how much sugar and starch the long fermented dough would reduce. I’ve read others saying that sourdough bread had less of an impact on their bgs because of the fermentation. I’m choosing though to stay away from most bread other than the occasional low carb slice or roll - which works for me re my bgs but I’m not tempted to overeat I think I may be more tempted by the proper home made fresh bread!
 
Why do our heads interfere with our bodies? I should have been fine to OMAD today as its only skipping breakfast and lunch and having early tea, isn't it?
But no, first bg shoots up over 9 . Putting that down to stress as had to get son to airport.
Morning passed with 2 coffees with cream, then meeting girlfriends where I only had herbal tea.
Tummy really rumbling.
Went to garden centre to distract me, but nearly bought a £100 plant (dangerous stuff this omad )
About 2:30 succumbed to 2 slices salami and small bit of cheese.
Feeling like migraine starting so slept in chair for an hour.
D: hash of bacon, chicken, eggs, ham, veg. Cheese and crackers. Yoghurt with 1 sq 85%.
Still got a headache. Think it's only brain sulking knowing it wasn't allowed food.
Am interested to see what tomorrow brings
 
@shelley262 could you kindly set up a separate thread for your yoghurt and fermentation escapades please? I'm having trouble finding the posts with recipes and links to websites for supplies.
 
That is one seriously large duck breast! Not surprised it needed longer.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a phd bar.
Skipped lunch.
Mid afternoon: coffee shop cappuccino and a carb killa bar.
Dinner: roast chicken, mixed veg and one small roast potato with a splash of gravy followed by SF blackcurrant jelly and cream.
 
MrsA2 said:
@shelley262 could you kindly set up a separate thread for your yoghurt and fermentation escapades please? I'm having trouble finding the posts with recipes and links to websites for supplies.
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Not a bad idea at all to have a thread on fermenting where it's easy to find information on it, would be very useful for others wanting to do some experimenting.
 
Could they give you one of those walker things with tiny wheels maybe? My mum used to find that so much better than two sticks. In the end I had a small bit of toast and two mugs of tea as didnt have the stomach for even scrambled eggs.
 
Sort of back to normal today.
B- h/m yoghurt &seeds loads of black coffee
L-pack of rollitos DGF cake.
D- Chicken fajitas with sour cream and avocado but without wrap. 4squares Montezuma’s peanut butter choc.
Complicated week ahead, will be cooking for 2 households so started batch cooking some of the DD ‘casseroles’ which are perfect one pot dinners and easy to divide. Tonight I made the stuffed cabbage casserole and the chicken caprese casserole.
 
PenguinMum said:
Could they give you one of those walker things with tiny wheels maybe? My mum used to find that so much better than two sticks. In the end I had a small bit of toast and two mugs of tea as didnt have the stomach for even scrambled eggs.
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I had a zimmer frame with wheels on the front 2 legs on loan from the physio department, but it was not helpful with only one hand able to control it for much of the time. Also had me leaning too far forward (I am wider than it so had to stand too far back). I do have a rollator but it has a similar issue, causing me to lean forward and hump my shoulders over it. Good if I need to sit down half way to somewhere though since it has a narrow perch to use as a seat. Too unwieldy to use in the house, though.

Tomorrow is another day and I hope you feel well enough to have something solid inside you. Maybe an early night would help? That's what I am about to do, took painkillers some time ago but forgot to note down when so don't dare take any more and am feeling shattered, so might be able to sleep.
 
Saturday 25 June - bed 7 FBG 7 5

A rather hot, humid day.

B. TAG and 2 slices of SLC toast with ox tongue and coleslaw.

L. Nothing

D. Cold cuts. - ox tongue, ham, smoked chicken, mini German sausage, coleslaw, lettuce, tomato, beetroot and port salut.

Gin and zero lemonade with a hibiscus flower.
 
Antje77 said:
Not a bad idea at all to have a thread on fermenting where it's easy to find information on it, would be very useful for others wanting to do some experimenting.
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Will take a look at this idea and if can will do one on food recipe section- will alert you too @MrsA2 if succeed in finding some time to put together. Time especially tight over next few days but if time at weekend will do my best. Meanwhile @MrsA2 I will message you the yoghurt instructions tomorrow as have them on my PC in a word document.
 

Great idea, it’ll be good to have all the info in one place.
For some reason I’m not receiving notifications at the moment, but I’m sure you said you’d tried adding inulin to the starter recently. I also did that at the end of last week, and like you, found it gave a lovely thick yoghurt, just using uht whole milk and no cream. Good to have an extra pro( or is it pre?) -biotic in the mix.
 
Breakfast - some time this morning but, being rather groggy, I can't remember when. It was scrambled eggs on a slice of wholemeal toast. BG started at some time earlier at 6.5 but had risen to 11.4 before breakfast. Odd that I can remember those figures but not when it was.

2nd meal - some time late afternoon - will be some more salad with ham and avocado.

My 2nd meal yesterday turned out to be a salad with ham, hb egg and crispy bacon so a kind of smash together of the 2 possibilities.

Edited to fix typo.
 
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10ish a few spoons of hm yoghurts with some seeds left to thicken and soften overnight
1ish piece of yesterday’s left over frittata with spoon of cultured vegetables and a couple of Brazil nuts followed by a few berries and yoghurt and 100% chocolate
5ish venison meatballs in hm passata followed by lc gingerbread
 
Hope you are rid of the chesty infection. The SLC base is the best I've tasted so far. Crispy outer but the inner base is Crisp but soft and pizza like. They were pretty expensive with the fillings on but the release of base only makes them much more affordable.

I've used lo dough many times but the outer gets a bit 2 Crispy and tastless I find.
 
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