What have you eaten today? (Low carb forum)

Odd day yesterday. I had a slice of toast with butter and Marmite for breakfast - because it was easy and I was feeling lethargic (lazy),

Tea but nothing else until quite late on. BG was ridiculously high all day, topping out at 17.4. Then, all of a sudden it dropped to 4.4 so I decided I'd better eat. Around 8 pm I had some corned beef and pickled cucumber with some red cabbage slaw. BG came up to 7.8 before bed time.

Waking BG today was 11.4 rising to 17.2 by 9.25 am. Feeling very hungry but I've taken a dose of insulin without food to try to bring it down to something reasonable before I eat anything.

Neil managed to get some bacon for me yesterday, so, once the BG level has come down to something close to 7, that will be breakfast, probably with some scrambled egg. If I have a second meal, it will be some of the sausage casserole I made a day or so ago with some cauliflower mash. If I take the casserole out of the freezer now, it should be defrosted in time to eat by late afternoon. Getting it out and ready means I probably will bother to eat it.

Mornings is when I get hungry, but that is when my BG is usually at its highest. By afternoon, when BG tends to drop, I don't feel hungry and can't be bothered to prep food so am likely not to eat unless BG drops really low and I have to. Maybe one of these chicken and egg situations - is high BG the reason for hunger or is hunger the reason for BG rise? Or is it the insulin making me hungry? Can't tell but my stomach is complaining just now. As my Dad used to say, my stomach thinks my throat has been cut. (gruesome).

PenguinMum said:

We are going to Exmoor for the BH weekend an annual meet up with group of friends. I have been looking ahead at the pub menu where we are staying and I think it will be quite challenging. Lots of pies, game (which I dislike) lasagne, jackets etc and no lamb which is a shock since everywhere you look there are flocks grazing! A bit of trout (my least fave fish) cod in batter, wcampi, aaarrrrgh!!

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The hug was for the poor food choices available - game (dodgy in my book) and 3 of my least favourite fishy choices as well and all those carbs - shame that concern about food can give you some feeling of discomfort instead of looking forward to a happy time, so I absolutely feel for you. But, other than that, I do hope you enjoy your weekend on Exmoor.

Mrs T 123 said:

That soup looks amazing - can you please post your recipe x

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sugarfreelondoner.com/keto-mushroom-soup/

I got Hubby to make the chicken stock while I went to Aqua- whole small chicken, white onion , celery, salt & pepper. Mushrooms were a mix of exotic & button *which hubby diced & sliced.
I kept some of it chunkier and blitzed about 2/3rds. I also put shredded chicken in it and only added cream as it was reheated to eat (as I was freezing quite a few portions).

Antje77 said:

Sounds good with slow cooked lamb!
I'd chop it first, that way the stalks are just small pieces.

I finally made my "quick and easy" cheesy creamy leek soup, forgetting no recipe is quick when it involves chopping onions and cleaning and cutting leeks and peeling garlic cloves. Especially not when you decide you want tiny meatballs in your soup instead of just adding the minced meat to it.
Still, happy with my soup!

I seem incapable of making a sensible portion of soup, no matter what kind of soup it is, I always end up with a huge pot. So I'll have soup the next two days as well, and transferred half of the soup to a freezer container before adding cream and cheese, I'll add that after thawing.
I also found there was no way the container would fit in my freezer. It's two drawers under the fridge and it's crammed.
Thankfully neighbour-in-the-garden has his two freezers in my barn, and although they are pretty full as well, I managed to steal a corner for my soup.

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I can relate to huge pots of soup. Hubby always makes huge pots of stock so tge additions are increased to match tge stock quantity. My mushroom/chicken batch, as you know I had 3 very, very large bowls and six more normal portions are in the freezer now.

Pipp said:

Never thought of using it as a mixer for alcohol before.. It does reduce my Blood pressure, which is more of an issue than any small increase in blood glucose at the moment.
I didn’t feel much like eating yesterday, so one meal in evening, apart from coffees, black iced coffees. Until evening, shredded white cabbage fried with onion,topped with beef bolognaise sauce, and grated cheddar. My cocktail of beetroot juice with sugar free tonic.

Today
Breakfast: Fage full fat yogurt, blueberries, walnuts black coffee.
Lunch: some left over bolognaise from yesterday and a slicebof grilled halloumi. Weird combo, but didn’t want to waste it.
Dinner: spinach omelette, salmon, beetroot and tonic cocktail (that will confuse the nurse when I hand over my pee specimen in the morning.

As a possible derail… I have been given huge sack of spinach, that has overgrown a bit compared to the spinach I am used to. Leaves the size of rhubarb leaves, stalks a bit woody. Used some in omelette, it didn’t wilt down much. So, any suggestions for simple recipes to use it up? Was thinking of something with slow cooked lamb, but all suggestions welcome.

oops perhapps this needs to be in the chatty thread instead.

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Spinach soup with either a chicken stock base or a vegetable stock. It's another one to blitz and add cream to as you use it. I'd get rid of the woody shoots though.

RosemaryJackson said:

Morning all. Don't think I posted yesterday but as I fell off the carb wagon, maybe it's better I don't remember? Today I have had a @MrsA2 savoury thingy for bf, very tasty. For lunch I have an 'Ovenbuster'. It's A very large, thick slice of beef, flat bone in. My old butcher always gave them that name and I've no idea what the proper name is. I will have runner beans and broccoli with it. I have a large bone for bone broth for gravy. Fingers crossed!!

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They're beef short rib. I use them a lot for stock in the colder months for the scotch broth the boys & Hubby loves. The bone intensifies the stock and the meat shreds beautifully. You don't need anything else after a bowl of that!

maglil55 said:

I can relate to huge pots of soup. Hubby always makes huge pots of stock so tge additions are increased to match tge stock quantity.

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The worst part is that I've never even made stock, I simply use a cube. So no excuse, except just putting too much veggies in the pot.

Today will be the last day of my cheesy leek soup, tomorrow will be something from the freezer with a salad, I need to make room in the freezer.

@Annb - been a while since I heard that one, Does your stomach think your throats cut? Yes, it was common with my family too.

Thursday 18 August - bed 6.9 FBG 7. I'm still adjusting to the earlier rise for the earlier start at school. Trouble is I'm now waking at 6am and I can't get back to sleep. He's delighted though that with the early start, they are finishing 20 mins before the other schools on the Friday.

B. 2 slices of SLC toast with Philly.

L. Nothing - grandson to feed.

D. SLC pizza with salami, cheese and mushrooms. Grenade ice cream bar.

It was a very late pizza as grandson appeared with 2 pals, son has gone down with a very nasty cold and DIL needed a lift to Tesco once I'd deposited grandson/pals at their various houses.

Today Friday 19 August - bed 7.9 FBG 7.4

B. TAG and 2 slices of SLC toast with pate.

L. Nothing until much later. Half day at school so early pick up and I went off to do shopping after. A bit crustless quiche on return.

D. Rack of ribs with skinny chilli, coleslaw, guacamole, santini tomatoes, jarlsberg.

School has been a success so far.

B. Greek yogurt, diced kiwi, sprinkle of nuts, seeds and blueberries.
L. 2 boiled eggs, 2 slices of low carb bread, salad, and a peach.
D. Chicken and veg casserole with roasted sliced cabbage. Yogurt for dessert.

A blueberry and milk smoothie in the afternoon.

Do I eat too much fruit?

Antje77 said:

The worst part is that I've never even made stock, I simply use a cube. So no excuse, except just putting too much veggies in the pot.

Today will be the last day of my cheesy leek soup, tomorrow will be something from the freezer with a salad, I need to make room in the freezer.

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Cheesy leek soup sounds like my kind of soup - can you please share your recipe?

Susan Haines said:

Do I eat too much fruit?

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Only your blood sugar meter can tell you that. We are all different, I just stick to berries as they are lower carb.

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: black coffee and a PE bar.
Dinner: coronation chicken, sweet and crunchy salad and baby tomatoes followed by SF strawberry jelly and cream.

Brekkie @ 6.30am - 2 boiled eggs mashed up in a cup with butter and mug of earl grey tea to set me up for the day

elevensies - half of a chocolate brownie protein bar from Home Bargains (2carbs) and a mug of earl grey tea

Dinner - Large mushroom & onion omlette. 2 Squares of green & blacks 85% dark chocolate. Large glass of diet pepsi & lime. Water throughout the day

Bring on the soup recipes ... with the colder weather (there is a right wee nip in the air in the mornings here now) and well autumn is nearing ...

Mrs T 123 said:

Cheesy leek soup sounds like my kind of soup - can you please share your recipe?

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Of course!
There's only a bit of a problem with one ingredient, I have a feeling it doesn't exist in the UK. It's a kind of pre-melted cheese, nothing like cream cheese but with a strong cheese flavour (think matured gouda or cheddar).
Of course you could use grated cheese as well, which would make the soup a lot more expensive, and with the risk of separating. Or you could use a strong blue cheese, which would completely alter the result but would be just as tasty.

This is the 'smeerkaas' I use, it's a staple in many Dutch households, and in almost all of them if they have young children:



The recipe is ridiculously simple, just add to pot:

butter
onion (let fry a bit)
optional minced meat (original recipe, or make cute little meatballs)
garlic
leek
(let fry a bit more)
water
stock cube
whatever herbs and spices you fancy, doesn't need a lot. Mustard is an option as well.
meatballs if you opted for them instead of the minced meat

Let cook for 15-20 minutes
Add lots of smeerkaas and some cream and stir.

If you want to make it look fancy, cut some parsley or spring onions over the bowl, or add some paprika on top, or some grated cheese to make it even more cheesy.

edit: Works very well as a vegetarian dish too, just leave the meat out. I always use vegan stock cubes with herbs anyway to prevent mistakes when cooking for vegetarians/vegans.

Susan Haines said:

Do I eat too much fruit?

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As @Rachox said, best to use your meter to test.

Susan Haines said:

A blueberry and milk smoothie in the afternoon.

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I’d give this a good check with the meter as liquidising will mean the sugar in the blueberries breaks down and enters your bloodstream more quickly. The milk may also cause issues.

Antje77 said:

Of course!
There's only a bit of a problem with one ingredient, I have a feeling it doesn't exist in the UK. It's a kind of pre-melted cheese, nothing like cream cheese but with a strong cheese flavour (think matured gouda or cheddar).
Of course you could use grated cheese as well, which would make the soup a lot more expensive, and with the risk of separating. Or you could use a strong blue cheese, which would completely alter the result but would be just as tasty.

This is the 'smeerkaas' I use, it's a staple in many Dutch households, and in almost all of them if they have young children:

The recipe is ridiculously simple, just add to pot:

butter
onion (let fry a bit)
optional minced meat (original recipe, or make cute little meatballs)
garlic
leek
(let fry a bit more)
water
stock cube
whatever herbs and spices you fancy, doesn't need a lot. Mustard is an option as well.
meatballs if you opted for them instead of the minced meat

Let cook for 15-20 minutes
Add lots of smeerkaas and some cream and stir.

If you want to make it look fancy, cut some parsley or spring onions over the bowl, or add some paprika on top, or some grated cheese to make it even more cheesy.

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The smeerkaas looks a bit like Dairylea spread (a softer version of Dairylea triangles). Or if, the flavour is strong, perhaps it's like Seriously Strong cheese spread. Since, for some reason, we seem to be unable to get Philadelphia soft cheese in Stornoway, I have asked Neil, next time he shops to get some of both of these. Em will be quite content with the Dairylea and I can use the cheddar one for cheese sauces (or soup).

Annb said:

Dairylea spread (a softer version of Dairylea triangles). Or if, the flavour is strong, perhaps it's like Seriously Strong cheese spread.

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I think your best bet would be the Seriously strong one. I've just looked it up and the ingredients are very close to the Dutch one, except they must use a lot more thickener (and likely water) because the carb count for the seriously is 5.6 grams per 100 and the Dutch one only 1.7.
Still, used in a sauce or soup, this still means a very low carb meal, and I bet it would taste great on a cracker with slices of cucumber as well.

PenguinMum said:

looking

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PenguinMum said:

. I have been looking ahead at the pub menu where we are staying and I think it will be quite challenging

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Phone ahead, explain. I often ask them to get some local cheeses in. Or have 2 starters, are they any better?

Missed posting yesterday as got poleaxed by a major migraine mid afternoon. No idea why except for the pressure change when storms forecasts didn't materialise .

Today
B: hm lc yoghurt, 5 raspberries and chia seeds
L: 3 hard boiled eggs with mayo. 1 seed bar
7pm Mc Donald's, 2 double cheeseburgers, left the buns. 6 of hubby chips

0830hrs scrambled eggs chorizo mixed in with 2x bacon
1300hrs 2x peices of white fish baked in oven with a cheesy broccoli veg
1840hrs dry ribs and veg

Mrs T 123 said:

Bring on the soup recipes ... with the colder weather (there is a right wee nip in the air in the mornings here now) and well autumn is nearing ...

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I will be still having soup and casseroles through sprong / summer, esoeciaally those MRE soups ones we have just strted buying

We be eating more salads cold meat chcken, steak chops etc more, spring starts starts on the first of Septemeber

Hard to stockpile salads in the freezer though..