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What have you eaten today? (Low carb forum)

Morning all. Thank you @shelley262, I took your advice and bought some Kefir. Was a bit wary but the first taste transported me back to Holland where I lived in 1959/60/61. For 3 months I lived on a farm and we had a glass of Kaarnemelk every morning...... buttermilk. I loved it and Kefir is the same so I am very happy. It will be back in my life and bring back wonderful memories for me. Am going to look for grains so I can make it myself. Have just had my cwc . Today is Pensioners lunch but for me no pudding. Just soup and probably 2 sausages with potatoes and 2 veg. Am taking some lc crackers and cheese with me. Have a great day all. :joyful:
 
10ish kefir with my supplements
1ish tuna mixed with kimchi and salad served with one slice of low carb bread - still eating my way through the loaves I bought from Sainsbury's and froze in portions.
Followed by frozen berries stirred into yoghurt and eaten in sunshine - just like having berry ice cream. Mid pm one square of 100% chocolate with my regular weak black tea.
5ish slow cooked chicken served with sweetheart cabbage then low carb brownie.
Felt like Summer today including massive traffic jams at the nearby Safari park at start of half term week.
@RosemaryJackson pleased you like kefir. Grains are easy to buy online and they will arrive in little pack with a tiny amount of milk. Just search for organic milk kefir grains and you only need a few I'd say 5grams they grow so quickly if you feed them with organic fresh milk. I find a few kilner type jars are great to grow and store kefir. Hope it goes well.
 
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Breakfast: a slice of haggis with a fried egg on top.
Lunch: 2 black sausages.
Dinner: currently in the oven - chicken thighs with lemon, ginger and garlic (quite a lot). I was going to have the steak I had in the fridge, but realised that the chicken thighs Neil bought for me is on its last day so have to cook that. Going a bit easy on the veg again today. I was going to make a kind of picallili and have salted the vegetables but will leave them in the fridge tonight and try again tomorrow - Em will be here before long so shan't have a chance to do it.
 
Black coffee until around 1:30 then some leftover chicken and mushrooms followed by a DGF cake and cream.
Mid aft: low mood so annoyingly gave in to nuts and a couple of squares of 100% chocolate.
Dinner- salmon fillet with lemon butter sauce, green beans and baked mushroom. 2 small glasses dry white wine.
 
Busy over the weekend so forgot to post, I won’t attempt to remember what I ate, but today was:
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and DGF caramel slice.
Skipped lunch.
Mid afternoon: coffee shop coconut cappuccino and a carb killa bar.
Dinner: low carb fish pie with broccoli, brussels and carrots followed by SF blackcurrant jelly and cream.

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Morning all. Lunch yesterday was cottage pie with veg , 1st course carrot and coriander soup. No pudding, took my own 2 buttered crackers and cheese. Today I'm having a hm chicken casserole with veg from the freezer. Usual piece of cheese or ham for tea. My bg has gone up slightly so I'm trying to be more careful. Have a good day everyone :happy:
 
Walked a few miles to the supermarket as was out and about having my hba1c done at the docs anyway, luckily hadn't started shopping as I realised I forgot my card so came back with a hangry child in tow and ended up in the café.

What followed wasn't very low carb at all, well over half of it was, but ended eating a handful of chips and ate a slice of toast.

I'm not going to feel guilty or anything though, or throw in the towel, I'm taking it as a one off, and I'll see how my BG reacts now I've lost 20lb (9kg) eating mainly low carb since mid January. Am really full as it was 3 bacon a sausage and an egg too, so probably will be the only meal of the day for me.
 
One important element of making low carb eating enjoyable for me is using lots of spices and seasonings and also I use fruits like lemons and limes to add flavour so when listening to a kefir podcast by Donna Schwenk her idea of using zest in kefir appealed to me. The suggestion to make zesting easier was to freeze the fruit so I experimented with a whole frozen lemon grating the skin directly into the kefir -easier to grate I found, but harder to hold the frozen fruit! Love the flavour though.
10ish kefir with frozen lemon zest added
1ish made a chicken liver pate yesterday afternoon to have for lunch over next few days. Ate some with a salad of kimchi, olives and coleslaw and a slice of low carb toast. Stirred some yoghurt together with frozen berries and lemon zest to make a low carb ice-cream.
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5ish although it's pancake day I didn't do pancakes but used a low carb wrap as a substitute pancake and filled it with a shredded confit duck leg, some onions and peppers and sauerkraut also had small glass of red wine. Pudding was a low carb cake with decaffeinated coffee.
 
Well done @ravensmitten - it’s so easy to throw in the towel over one tiny slip up.
Today’s eating window started at around 1ish with mince and broccoli fried together in butter and with a splash of soy sauce at the end. Sometimes the simplest things are the best. I think I could eat this for every meal.
Pottered in the kitchen preparing stuff for the next few days when I’m away and Paul will be looking after the grandchildren. Too much tasting and snacking but never mind.
Dinner was supposed to be salad with leftover salmon fillet but I was too full for the salmon so it’s back in the fridge. Not too full for a couple of glasses of white wine though sadly. IMG_1924.jpg
 
No early breakfast as straight out to dance class 1.
Meant I was hungry on return so an 11:30 2 slices of hilo bread with cheese on, cooked in airfryer becomes cheese on toast. Yoghurt with seeds, 4 chopped walnuts and cinnamon (makes a nice change to berries)

Dance class 2, was very twirly !

D: sausages cooked in oven with sprouts and carrots, and gravy. Proper pancakes for the boys so I had 2 small ones with lemon and a tiny tiny bit of sugar. 2 sqs 85%
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and DGF caramel slice.
Skipped lunch.
Mid afternoon: black coffee and a phd bar.
Dinner: bolognese with sliced sautéed courgette and a sprinkle of grated cheddar followed by SF strawberry jelly and cream.

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Breakfast about 11 am: Lorne sausage, bacon and egg.
2nd meal about 7.45 pm: steak, onions, garlic and mushrooms.

BG a bit high all day, but not enormously so. Forgot to take my regular pills and couldn't figure out why my legs were so painful. Only just realised that when I got up, it was too early to take pain killers but then, assumed I had and just plodded on without.
 
shelley262 said:
One important element of making low carb eating enjoyable for me is using lots of spices and seasonings and also I use fruits like lemons and limes to add flavour so when listening to a kefir podcast by Donna Schwenk her idea of using zest in kefir appealed to me. The suggestion to make zesting easier was to freeze the fruit so I experimented with a whole frozen lemon grating the skin directly into the kefir -easier to grate I found, but harder to hold the frozen fruit! Love the flavour though.
10ish kefir with frozen lemon zest added
1ish made a chicken liver pate yesterday afternoon to have for lunch over next few days. Ate some with a salad of kimchi, olives and coleslaw and a slice of low carb toast. Stirred some yoghurt together with frozen berries and lemon zest to make a low carb ice-cream.
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5ish although it's pancake day I didn't do pancakes but used a low carb wrap as a substitute pancake and filled it with a shredded confit duck leg, some onions and peppers and sauerkraut also had small glass of red wine. Pudding was a low carb cake with decaffeinated coffee.
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As a way of not wasting food I’ve paid “ good money” for when I have lemons or limes that I need the juice from I first peel them with a potato peeler before juicing and put the peel in a little bag in the freezer. It’s very handy having that little bag available when I need just a bit of zest or to use in a meat marinade and I feel quite self righteous for not just adding them to the composter!
 
MommaE said:
As a way of not wasting food I’ve paid “ good money” for when I have lemons or limes that I need the juice from I first peel them with a potato peeler before juicing and put the peel in a little bag in the freezer. It’s very handy having that little bag available when I need just a bit of zest or to use in a meat marinade and I feel quite self righteous for not just adding them to the composter!
Click to expand...
I never thought of freezing the zest, this is brilliant!
 
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