I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.cauliflower leaves
1.5 gram per 100 gr, according to Google, so close to nothing.Didn't realise the carb content of avocados though!
Thank you!Good idea to bin the soup. My freezer is full of little tubs of stuff I never fancy but can’t bring myself to throw now.
My money’s on the Gouda being the most successful.
Looks as though it is a big member of the mackerel family - something between a mackerel and a tuna. From the description, it's not as bony as an ordinary mackerel though. Also called a King Mackerel. Never seen one but online images look interesting.That looks so appetising! I’d be very happy to get that in a restaurant. I’ve never heard of seer fish though. Is it a freshwater or sea fish?
I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.
But I never thought to eat them myself.
How do you prepare them? I just brought a large bag of them today.
1.5 gram per 100 gr, according to Google, so close to nothing.
Can it be you checked on a US website where they include the fibre?
Thank you!
I was feeling guilty because despite having told myself I had to eat it one more day I didn't. Your permission to throw it away does make a difference!
The cheeses are still drying, I only started the machine at 2PM or so, after swimming and groceries. Will turn it off before bed and on again for an hour tomorrow morning in case the salt has attracted more moisture overnight. So far, everything seems to be drying well.
No soup today but I bribed my guilty conscience by using up things that needed using up.
The pork belly pieces that were supposed to go into the soup on the last of the arugola with some red onion. I found the red onion, peeled and missing a few slices hidden on the countertop between other stuff, no idea how long it had been there but it looked still fresh after cutting off the outer slice.
The rest of the onion fried with an egg and the last bit of sucuk.
The last three small tomatoes with mayo and cheese.
View attachment 59151
I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.
But I never thought to eat them myself.
How do you prepare them? I just brought a large bag of them today.
1.5 gram per 100 gr, according to Google, so close to nothing.
Can it be you checked on a US website where they include the fibre?
Thank you!
I was feeling guilty because despite having told myself I had to eat it one more day I didn't. Your permission to throw it away does make a difference!
The cheeses are still drying, I only started the machine at 2PM or so, after swimming and groceries. Will turn it off before bed and on again for an hour tomorrow morning in case the salt has attracted more moisture overnight. So far, everything seems to be drying well.
No soup today but I bribed my guilty conscience by using up things that needed using up.
The pork belly pieces that were supposed to go into the soup on the last of the arugola with some red onion. I found the red onion, peeled and missing a few slices hidden on the countertop between other stuff, no idea how long it had been there but it looked still fresh after cutting off the outer slice.
The rest of the onion fried with an egg and the last bit of sucuk.
The last three small tomatoes with mayo and cheese.
View attachment 59151
Looks as though it is a big member of the mackerel family - something between a mackerel and a tuna. From the description, it's not as bony as an ordinary mackerel though. Also called a King Mackerel. Never seen one but online images look interesting.
On a sandwich with strong cheddar…oh the memories!
I'm going to try tomorrow!I just cut them down into strips and cook with a minimum of water and butter. By the time the water has evaporated, they are done and are basted in the butter. If the stems are too thick, just strip the green part from the stems before cutting the leaves into strips - pretty sure the guinea pigs will enjoy chomping on them, even without the green parts.
And that's the second time today you took away feelings of guilt around food for me!That looks great, a bit strange to see all the veg on a plate I associate with @Goonergal though!
seer fish is a kind of mackerel but very expensive in India. It is a sea fish.That looks so appetising! I’d be very happy to get that in a restaurant. I’ve never heard of seer fish though. Is it a freshwater or sea fish?
is Brie and cranberry and DGF xmas pudd low carb?Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a DGF chocolate topped gingerbread.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner: Brie and cranberry on a LC roll with orange baby tomatoes and coleslaw followed by DGF Xmas pudd and cream.
View attachment 59148
samosa is high carb!As expected after yesterday's sugar fest, I did wake with a thumping headache that has pounded on all day. Was my own fault.
No food before about 2 pm, just cwc and a couple of peppermint teas.
Quite a stressful day of family duties and some social events, and a busy weekend looming, so determined to keep bg in check and to make sensible choices.
2 pm Lunch at Italian restaurant but had checked out menu beforehand so pleased with just a cesar salad with chicken and left the croutons. 1 glass wine with a lot of water added.
6 pm Dinner: at Indian restaurant. Ignored the poppadoms, starter of chicken, kofta type meat and 1 samosa. Main of lamb rogan josh, picked out only the meat. Picked out only the spinach from the potato and spinach dish who's name escapes me. 1 glass white wine with a lot of added soda water. Passed in all the rice, naans and dhals and potatoes.
Gave myself a gold star!
Off to local amateur panto. Was really funny and well natured. True community event.
I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.
But I never thought to eat them myself.
How do you prepare them? I just brought a large bag of them today.
1.5 gram per 100 gr, according to Google, so close to nothing.
Can it be you checked on a US website where they include the fibre?
Hi Ann. Lentils...55g carbs per 100g split red lentils. Another ouch!Ouch!
On another issue - I just tested my BG about 3 hours after having the lentil soup for lunch - it was 15.9 on the Libre and 17.8 on the fingerprick! Surely about a cupful of lentil soup can't do that. It was a bowl full but I wasn't enjoying the texture of the "wholegrain" lentils so I left half of of it. Just taken a correction dose to bring it down to a reasonable level asap.
In fact, they were the kind of lentils that still have their skins on, so won't be so high in carbs, nevertheless, too much for me obviously.Hi Ann. Lentils...55g carbs per 100g split red lentils. Another ouch!
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