• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

Antje77 said:
Had a wonderful day and bought way too much!

Todays late evening meal was two slices of low carb bread with various toppings bought in Germany.
Second picture is everything I bought, good thing I made room in the fridge and freezer this morning! :hilarious:

View attachment 59738

View attachment 59739
Click to expand...

What a great birthday bash. The best presents are ones you buy yourself!
 
@plantae hope you start to feel better soon, glad you’re managing to keep broth down.
Today I had a late breakfast of open omelette/frittata containing spinach, mozzarella and a couple of cherry toms.
Lunch was tuna melt muffins and a DGF cake.
Dinner- shepherds pie made with minced hogget and cauli mash. Served with cabbage and a glass of red.
Black coffee all morning and black tea when out this aft. IMG_2015.jpg
 
10ish kefir with lemon zest
1.30ish mushroom omelette with kimchi and sauerkraut, small piece of OHs sharp green apple followed by two squares of 100% chocolate
5ish hunters chicken served on white organic cabbage served with small glass of red wine followed by a few frozen berries mixed with yoghurt. IMG_20230307_170501.jpg
 
B: f greek with berries and chia seed. A nut bar
Actually got out for a stroll at lunchtime
Late lunch : pate on half an lc wrap and lettuce. A bit of cheese. 4 sqs raspberry 75% choc (too moreish)
D: beef slow cooked with celery, onions, carrots, served on cabbage for me and rice for hubby. Yoghurt and sugarfree jelly whip.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and phd bar.
Skipped lunch.
Mid afternoon: black coffee and DGF millionaires shortbread.
Dinner: Balti chicken curry with cauliflower rice followed by SF cherry jelly and cream.

F82391EF-7208-4288-AEF5-3519582E58C3.jpeg
 
BG's a bit on the high side this morning, and rising. I've taken a correction dose of insulin but only had tea so far and will wait until it comes down to a reasonable level before eating anything. When I do eat, it will be:

Breakfast: Bacon and eggs.

2nd meal: Fish "chowder" followed by stir fried cabbage and other veg with bits of Lorne sausage in it. Hoping the 2 courses won't be too many calories; certainly not much in the way of carbs.
 
DJC3 said:
@plantae hope you start to feel better soon, glad you’re managing to keep broth down.
Today I had a late breakfast of open omelette/frittata containing spinach, mozzarella and a couple of cherry toms.
Lunch was tuna melt muffins and a DGF cake.
Dinner- shepherds pie made with minced hogget and cauli mash. Served with cabbage and a glass of red.
Black coffee all morning and black tea when out this aft. View attachment 59747
Click to expand...
That looks absolutely delicious.
 
Hi All so back to yesterday. Usual brekkie slice LC toast and lots of tea.
Lunch was two slices ham, egg mayo, last finger of Shropshire Blue and two small plum tomatoes. Supper was stirfried chicken, chorizo and red pepper mixed into cauli rice. Involves the dance of the plates to decant my half to mix in Mr PM’ rice and then my bit back to the pan to mix in my cauli rice LOL
Today same brekkie. Lunch will be soup and cheese.
Suppee two plant burgers and two Portobello mushrooms.
@DJC3 you could photograph foods for cookery books!
 
Annb said:
BG's a bit on the high side this morning, and rising. I've taken a correction dose of insulin but only had tea so far and will wait until it comes down to a reasonable level before eating anything. When I do eat, it will be:

Breakfast: Bacon and eggs.

2nd meal: Fish "chowder" followed by stir fried cabbage and other veg with bits of Lorne sausage in it. Hoping the 2 courses won't be too many calories; certainly not much in the way of carbs.
Click to expand...
Change of plan - I just checked the carb content of Lorne sausage and it is higher than I thought. Using Lorne sausage would put me over 20g carb by about 3 g, even if I cut it down to half the amount. So, I'll give the sausage a miss and give it to Alistair - the kids like it - and replace it with cheese. When we were eating a vegetarian diet we often had cabbage and cheese and enjoyed it. Didn't stop me gaining weight, however.

Just bought from Amazon a hand operated sausage stuffing gadget and will be having another go at making my own pork sausages - high fat and zero carb!
 
10ish kefir with lemon zest.
1.30 fried some mushrooms in olive oil then added knob of butter and cooked two fried eggs all served on one slice of low carb toast (hilo) followed by a slice of OHs crisp green apple and then a LC not carrot cake.
5ish venison meatballs in hm passata and a few grammes of high protein low carb pasta and glass of red wine pudding some frozen berries mixed with yoghurt later planning a few squares of 100% chocolate with cup of decaffeinated coffee and cream.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and phd bar.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner: bacon and feta fritatta with roasted Mediterranean veggies followed by SF strawberry jelly and cream.

2CBF3E65-A46C-41CA-A492-FF3EC8EDB547.jpeg
 
Annb said:
Change of plan - I just checked the carb content of Lorne sausage and it is higher than I thought. Using Lorne sausage would put me over 20g carb by about 3 g, even if I cut it down to half the amount. So, I'll give the sausage a miss and give it to Alistair - the kids like it - and replace it with cheese. When we were eating a vegetarian diet we often had cabbage and cheese and enjoyed it. Didn't stop me gaining weight, however.

Just bought from Amazon a hand operated sausage stuffing gadget and will be having another go at making my own pork sausages - high fat and zero carb!
Click to expand...

Ann, a traditional Lorne sausage recipe will have a fair amoiunt of rusk/breadcrumbs in it. I'm sure that's a major contributor to it holding it's shape.

I know you don't have the same supermarket choices as we do on the mainland, but most of the biggies now have very high meat content sausages. I don't have a sausage making device, but in the absence, I'd either create kofta shapes of whatever meat and seasonings I cared for, or just have sausage patties.
 
B -Cream tea and avocado with a dash of lemon and seasoning
L - Asparagus with chopped bacon
D - Garlic chicken breast with green salad
Have been really hungry today, but I have a headache so I think that could be why, not feeling good.
 
Last edited:
AndBreathe said:
Ann, a traditional Lorne sausage recipe will have a fair amoiunt of rusk/breadcrumbs in it. I'm sure that's a major contributor to it holding it's shape.

I know you don't have the same supermarket choices as we do on the mainland, but most of the biggies now have very high meat content sausages. I don't have a sausage making device, but in the absence, I'd either create kofta shapes of whatever meat and seasonings I cared for, or just have sausage patties.
Click to expand...
I do make koftas, and sausage patties but I really want to have a shot at making proper all-meat sausages in skins - hence the sausage maker. One reason is that I like stews made with sausage, but patties or koftas just don't stand up to stewing and usually break up. Best sausages I can buy locally have a lot of rusk in them - haven't checked recently on percentages but they are these from Tesco -

INGREDIENTS: Pork (85%), Water, Rice Flour, Salt, Black Pepper, Acidity Regulator (Calcium Lactate), Sage, White Pepper, Stabilisers (Tetrasodium Diphosphate, Disodium Diphosphate), Dextrose, Bamboo Fibre, Mace, Preservative (Sodium Metabisulphite), Parsley, Caramelised Sugar Syrup, Colour (Paprika Extract).

Filled into alginate casings.

Not happy about the Disodium Diphosphate, Tetrasodium Diphosphate or sodium metabisulphite either. Not sure about these but there is talk of all of these potentially causing damage to liver and/or kidneys. Since both of these are already at risk in me, I am wary.
 
Back
Top