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What have you eaten today? (Low carb forum)

I'm so glad you finally got to see it. As I said before, Maggie Smith played the part so well (pretty great as the Dowager Duchess in Downtown Abbey as well). A very belated Happy birthday, by the way.
 
Wednesday 8 March - bed and FBG both 6.8 but BGs went up again during the day.

B. TAG and a bit crustless quiche

L. 2 slices of SRSLY fruit loaf with butter.

D. A bit of a mixed bag. Boys were here for dinner, and Hubby was at tge football. I'd made beef olives. I had one with some carrot and onion but then had the last bit crustless quiche as it was needing finished. CC little chocolate pot.

Collected Hubby from football, so it gave me another taste of night driving. Headlights are still causing glare, but I stuck to the back roads.

Thursday 9 March - bed 8.2 FBG 7.9

B. TAG and 2 slices of SRSLY toast with egg mayo.

L. CC Little chocolate pot.

D. Chicken in a white wine sauce with mushrooms and asparagus. A Peroni 00.

@DJC3 - I'm assuming the boiler was repaired and is fully functional again?
 
maglil55 said:
I'd made beef olives. I had one with some carrot and onion
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What are beef olives?
maglil55 said:
I'm curious? How do you manage slightly burnt and slightly raw together? I can do them separately on occasion.
still looks fine though.
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Annb said:
I reckon an omelette is supposed to be slightly underdone. It's a bit brown, but not really burnt. Bet it tasted good.
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@maglil55 , very easy if you're impatient and it's only 5 degrees in your kitchen. Put the heat up too much for the bottom but the top didn't get hot enough, should have been done on lower heat for a longer time.
The really burnt parts are partly invisible because on the bottom, and partly not there because still in the frying pan, trust me, it was burnt!
Still tasted pretty good though.

My aunts birthday present came in the mail today, 4 different cheeses and a bag of cashews.
No cooking today, will eat cheese, cashews and some more of the German sausage.
 
It's very thin beef, stuffed, and rolled. It's very much a winter, comfort food for us. You can stuff the beef with lots of things. Our preference is pork sausage meat, bacon or pancetta bits, herbs, and bind with a little egg. I've also stuffed them with gluten-free haggis.
I tend to cook them in the instant pot. Soften down onion, brown the exterior of the olives, then add whatever other veggies you want/have with a strong stock. It can be boozy or not. Works with a tomato passata, too. It is a dish that would suit you, as you can do pretty much anything with it. The beef has to be very thin, though, and big enough to stuff and roll.

The name comes from the corruption of a French word that they looked like little birds. It just stuck. Butcher's have them ready-made (as do supermarkets here), but they tend to have carby things in their stuffing.
 
Mentioned a day or so ago that I am including more fruit peel in my diet as think that for me it may be a way to get some of the gut bacteria benefits without too many carbs. I've read some info that Akkermansia muciniphila which a mucin-degrading bacterium really likes peels and this particular gut bacteria helps to keep the gut lining in better health.
Generally too there seems to be some evidence that diversity in our diets may well improve our gut bacteria BUT I'm trying not to increase my carbs too much either! I do have a bias as I really like fruit and vegetables and diversity of what I eat -so for me it's a way of trying to keep the carbs still low but mix in more fruit tastes!
10ish kefir with sprinkle of frozen lemon and lime zest
1.30 mushrooms cooked in olive oil and two fried eggs on one slice of low carb toast followed by just the peel of one sharp green apple and then a couple of squares of 100% chocolate
5ish salmon in lemon butter with sweetheart cabbage and small glass of red wine followed by a few frozen berries mixed with yoghurt.
 
Didn't want breakfast so ended up eating 2 nut bars and some cashews instead
Out for lunch with some vegan friends who picked the pub. Turns out it had changed hands . All the food was below average. I had cheese bacon burger (no bun) with salad and left half of it - greasy cheap burger, undercooked bacon and salad swimming in unidentified dressing.
Drank only tea.

D: on another forum people had been reminiscing about boil in bag fish in butter sauce. Someone mentioned you can still get it in Asda, so I did! Doubled up the portions for 15g carbs (but hindsight sauce from 1 over 2 fish would have worked) served with broccoli and carrot. Easy and tasty.
Pud will be coconut chia and berries, but quite pleasantly full at the moment
 
maglil55 said:
The name comes from the corruption of a French word that they looked like little birds. It just stuck. Butcher's have them ready-made (as do supermarkets here), but they tend to have carby things in their stuffing.
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Now that's very interesting!

Every supermarket here sells them, typically filled with minced meat. No worries about carby fillers, it's not much of a thing in Dutch meat.
They're called rundervinken here. Runderen are cattle, and vinken are... finches!
So I guess the English kept the sound of the French word and the Dutch kept the meaning.

Slavinken ('lettuce finches') are very popular as well, it's the pork variety and they have nothing to do with lettuce or birds.

 
Friday 10 March - bed 7.8 FBG 6.7. Had the eldest here for a while after school yesterday. A mountain of maths and English homework requiring my teaching skills again! It was a normal day today, though.

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

L. 2 slices of SRSLY fruit loaf.

D. SRSLY pizza and a mug of tomato soup. The obligatory CC little chocolate pot.

@Antje77 - Isn't language a wonderful thing!

I am due to leave my eye shield off from tonight. It's still bloodshot, but it's a lot better than it was. I'm undecided about whether I should give it another night.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and DGF millionaires shortbread.
Dinner: egg mayo (used a friends home chicken eggs so lovely deep yellow yolks) on a LC roll with coleslaw followed by DGF crimbo crumble and cream.

 
Annb said:


https://en.wiktionary.org/wiki/beef_olive

Etymology​

Probably from the French alouette (“lark”), since the shape resembles a dish of stuffed larks;[1] or possibly from the shape.

Wasn't there a song years ago called Alouette?
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There was/is indeed. It sounds quite a happy song in French, but it is quite horrid. Starts with the Lark, gentle Lark, and then announces I am going to pluck you!

It runs a bit like old MacDonald in that you get the repetition, but this one proceeds to go through all the bits of the "gentle lark" I am going to pluck. Head, beak, wings, and so on. I'm surprised it doesn't end the torture by telling the nice Lark he's going to be cooked!
 
Got my belated birthday present from my aunt in the mail - I asked for cheese and cheese I got!

So my evening meal was a combination of her present and my German birthday shopping. I even snuck in some vitamins by using the mystery lettuce (which seems to refuse to go off, a cold kitchen really has its advantages) as a vessel for German shrimp in dill sauce with extra horseradish, and German sausage with mustard. Also had chicory leaves with German 'herb quark'



Annb said:
Wasn't there a song years ago called Alouette?
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Here you go, it even has the English translation :
 
Yes, not the happiest of lyrics for the lark. It does date back to the 1800s, so I don't suppose it seemed so bad then. I don't know if it still the case, but didn't they once hunt and eat larks on the Continent?

Had my cabbage and cheese but adapted it with tomato puree and a little Branston. Much better that way. BG 5.9 this evening and it hasn't been above 8.5 all day. I think it was even that high because I had some of the low carb bread this morning.
 
Looks like a lovely treat to me. Your plate, not the lark!
 
Hi All
yesterday usual brekkie of slice LC toast and lots of tea.
lunch 3 buttery scrambled eggs. I like soft scrambled hate them dry. My sons used to call them ‘creamy eggs’.
Supper was 6 panfried scallops and cauli cheese and must fess up to a large spoon of sautéed potatoes I made for Mr PM. The smell was so irresistible it was equivalent of two new potatoes. Must resist, starches are bannedas they affect my BG too much except for my small slice of toast in the mornings!
Today same brekkie.
lunch was a small wedge of medium rinded cheese from the farm shop with two tiny tomatoes and a few pickled sil erskin onions.
supper will be t/a Tandoori King Prawns (4) and cauli bhajee for me.
 
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