Annb
Expert
I try just to stick to meals, although the dietician says "3 small meals and 2 snacks". Often I don't get beyond the one meal and no snacks. Some of Antje's look really yummy though - especially the cheese crisps.
I try just to stick to meals, although the dietician says "3 small meals and 2 snacks". Often I don't get beyond the one meal and no snacks. Some of Antje's look really yummy though - especially the cheese crisps.Pork scratchings (dipped in aioli); chicory leaves with hummus; 85 or 90% cocoa chocolate; chocolate truffles made with very dark chocolate; cheese crisps (grated or thinly sliced cheese popped in the microwave for a few minutes, they get as crispy as potato crisps when cooled); nuts; any salami like sausage; a cheese platter with different cheeses; nuts.
nuts - walnuts, pistas, peanuts, cashews, hazel nuts .....out of curiosity, what is everyone's favorite snack
Glad I don't have a dietitian!I try just to stick to meals, although the dietician says "3 small meals and 2 snacks". Often I don't get beyond the one meal and no snacks. Some of Antje's look really yummy though - especially the cheese crisps.
What do English people traditionally season their popcorn with?What are some low-carb alternatives to traditional popcorn seasonings?
Chicory leaves.....Glad I don't have a dietitian!
If I had one, they would most likely be horrified by my eating habits. I tend to have a small first meal (small slice of low carb bread or 2 low carb crackers with lots of toppings) between 1 and 3 PM, my main meal between 7 and 10 PM, and a substantial amount of 'snacks' (almost always including chicory leaves with hummus to get some more veggies in) in bed, right before sleeping, making up a kind of third meal.
I don't think this would be advised by any dietitian, ever!
Works for me though, and at my last yearly appointment I found I had even lost 2 or 3 kilos. I don't own scales so those appointments are the only time I get weighed.
I guess if I simply claim that I have my breakfast VERY early (like, before sleeping instead of after) I'm following quite the recommended pattern!
Forgot to post yesterdays meal. I filled a low carb wrap with a lot of raw grated celeriac, some egg mayo, arugola and halloumi, very tasty!
My supermarket has changed brands of low carb wraps from Atkins (very cardboard like) to another without a clear brand, and the new ones taste very good!
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Melted butter with salt and paprika or salt and chilli powder.What are some low-carb alternatives to traditional popcorn seasonings?
Well this English person in Canada likes to toss her popcorn with nutritional yeast flakes and truffle oil. However, I eat popcorn with a spoon because I don’t like the mess on my fingers so I might not be your definition of “ usual.”What do English people traditionally season their popcorn with?
In the Netherlands it's usually just salt, so no carbs except from the popcorn.
I’d tend to have it in smaller pieces but if you add plenty of stock/water plus onions/any other veg you fancy plus seasonings and cook it very low and slow you will likely get a decent casserole.Help!
I just got a whole chicken (cleaned at least, thankfully), still warm, from neighbour-in-the-garden.
I never make chicken, not even chicken legs so this is quite the adventurous challenge...
Neighbour said to wash it, fry the whole thing in butter for a bit and leave to slowly cook.
I need a bit more guidance though.
I'm now at this stage, fried it for a bit and moved it to the bathroom to slowly cook away from cats and dogs. Haven't done anything else yet, no seasonings, nothing, because I thought to get the scary part over before I lost the nerve.
So what do I do now? Do I add water? Seasoning? Onions?
I have no idea what I'm doing here!
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edit:
I had to do something so I hope I did something right.
Crushed some cloves of garlic and sautéed them and added salt, pepper, dried thyme and half a lemon, and I put that up the chicken's behind.
Then I sauteed an onion with a bit of leek, celeriac and tomato purée, added a stock cube, some water, half a bottle of beer, and a spoonful of the Branston pickles for good luck, and added all of this to the pot with the chicken.
Am I going in the right direction?
How do you even eat this? I mean, do I pull pieces of the chicken off when it's done? Cut it? What about the skin? The chicken is more boiled than fried I guess, do you still eat the skin in such cases?
Dogs are happy, neighbour gave them a chicken foot each to chew on.
The meat doesn't need to be completely under water, does it?
That's what all the recipes on google say as well. They also say to put it in the oven.I’d tend to have it in smaller pieces
No, especially if you have a lid on the pot, it will steam in its own juices.The meat doesn't need to be completely under water, does it?
It doesn't need to be swimming. If you are slow cooking in an oven, get your meat/veg/stock into a lidded casserole but, inside put a circle of greaseproof paper on top of the food, then replace the lid. It helps retain the liquid. You are cooking very slow (about 160°C) for a good 3 hours. Meat is very tender. There's a recipe on my CMT - featherblade steak that uses this method.The meat doesn't need to be completely under water, does it?
I'm slow cooking the old fasioned way. I guess the meat is done by now but I'm still not sure how I'm going to eat it.It doesn't need to be swimming. If you are slow cooking in an oven, get your meat/veg/stock into a lidded casserole but, inside put a circle of greaseproof paper on top of the food, then replace the lid. It helps retain the liquid. You are cooking very slow (about 160°C) for a good 3 hours. Meat is very tender. There's a recipe on my CMT - featherblade steak that uses this method.
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