What have you eaten today? (Low carb forum)

[DJC3]

You just reminded me, I haven't infused any gin for ages. The strawberries are delightful at the moment. I may just do an infusion tomorrow.

Our dinner tonight was excellent roast beef. Nom, nom,..... very nom.

I thought of you and your lovely sounding infusions this week when I saw a lorry delivering nitrogen gas canisters to a pub. Am I right in remembering you use nitrogen to speed up the infusion process?

 

[AndBreathe]

I thought of you and your lovely sounding infusions this week when I saw a lorry delivering nitrogen gas canisters to a pub. Am I right in remembering you use nitrogen to speed up the infusion process?

Yes, I use a Mosa Soda Splash which used nitrogen capsules for infusions (in between 5 and 15 minutes). Marvellous thing.

It can also carbonate water, using CO capsules.

bring on the Ginnamon. Haven’t done that in an age!

 

[MommaE]

B- finishing off some leftovers from last nights Eurofest, I had a Greek style salad.
L- DGF cake
Mid aft- Preprandial raspberry gin and soda
D- Slow roast belly pork, roast radishes, cauli cheese and garlicky greens. 1 glass red. Strawberries and cream to follow.
Early evening got the munchies and had a DGF Notella egg, then had another. I think I’ll have to stop buying them.

You just reminded me, I haven't infused any gin for ages. The strawberries are delightful at the moment. I may just do an infusion tomorrow.

Our dinner tonight was excellent roast beef. Nom, nom,..... very nom.

Do you just soak the berries in a bottle of gin? I do that with liquorice root in vodka to get rid of cold sores but berries and gin sounds much more fun.

 

[plantae]

B: protein shake (hazelnut milk, protein powder, psyllium husk powder, sugar free drinking choc)
L: low-carb wrap, lettuce, tomato, onion, ham. Glass of hazelnut milk
D: will be chicken soup made using leftover roast chicken carcass, celery, onion, carrot, garlic cloves, thyme. I have some shirataki noodles that I’ve never tried before so will have some of them with the soup. Dessert strawberries and no added sugar vanilla ice cream
After dinner: will be protein bar and another protein shake same as breakfast just before bed

 

[plantae]

B: protein shake (hazelnut milk, protein powder, psyllium husk powder, sugar free drinking choc)
L: low-carb wrap, lettuce, tomato, onion, ham. Glass of hazelnut milk
D: will be chicken soup made using leftover roast chicken carcass, celery, onion, carrot, garlic cloves, thyme. I have some shirataki noodles that I’ve never tried before so will have some of them with the soup. Dessert strawberries and no added sugar vanilla ice cream
After dinner: will be protein bar and another protein shake same as breakfast just before bed

I have a small problem. My soup/broth is on cooking and smelling wonderful. I just realised though that I have no idea how to even estimate the carbs in it and therefore my insulin dose. I guess I can either skip the bolus and monitor BSL (I normally bolus 15 mins before eating) or add a piece of bread to the meal and bolus just for that… but the 2nd strategy still ignores any carbs that are in the broth, although I’d say it’s probably very low (will be straining the vegies out with the bones) so I’m back at square one. I don’t really want to add bread just for the sake of it

 

[RosemaryJackson]

Ah, you blend it!
I never thought to blend any kind of mushroom soup, makes sense though.

Thanks for sharing.

My experiments with mushroom soup will have to wait a bit, I'll be working on a ship next week (monday evening through saturday afternoon) so food will be interesting.
Food is supposed to be included but I have no idea what to expect, and neither does my skipper who I called today to ask if she knows anything about it.
It's a sailing ship, we'll have 14 paying guests, but it's not the kind of trip I'm used to. This time we're mainly the hotel for people doing a 5 day walk, so they'll walk, we'll move the ship (under motor, not sailing) to the next place to provide a place to sleep for the walkers.

It'll be 6 ships and the food is the responsibility of the overall organisation, not of the individual ships, and we haven't been told if it will be catering brought to the ship, or eating out, or something else. The walkers (and supposedly the crew) will be provided with breakfast and lunch packets, but again no idea if they'll make their own breakfast and lunch on board or if they (and we) will be provided with ready made packets.

I hope the breakfast/lunch stuff will be a do it yourself thing, which means I can simply put whatever they have in the fridge on my own low carb bread. If nothing's stored in the ship's fridge I'll need to find a different plan.
As for the evening meals, no idea if I'm expecting simple fare like lots of pasta or rice with a little sauce, or something more sophisticated where I can pick and choose.

So I'll bring quite a lot of basic snacks and emergency rations, but not much which will go off if not used, in case the food is better than I fear.
I'm happy with whatever food I can eat with them, and I'm happy to provide my own, but life would definitely be easier if I knew a little more about what to expect!

Tonight was the same as yesterday, except I did hear the kitchen timer so it wasn't burnt this time.
There's still some tuna melt batter left so I'll have that as a muffin tomorrow with a substantial salad or such.

And from monday on it will be a surprise, wish me luck with that!

View attachment 60899

Antje, will you share your recipe for tuna melt batter please? I bought some sweet peppers ready! Thanks

 

[RosemaryJackson]

Morning all. Forgot to post yesterday but for lunch I had a lamb steak with broccoli, cauli and carrot and made a gravy by blending the stalks of broccoli, half an oxo, some onion powder and a teaspoonful of mint (needs to be experimented with a bit more). Today its back to Pensioners lunch so will be taking my cheese and crackers for dessert. Or I might even take a yoghurt to make a change. Have a good week everyone

 

[Antje77]

I have a small problem. My soup/broth is on cooking and smelling wonderful. I just realised though that I have no idea how to even estimate the carbs in it and therefore my insulin dose. I guess I can either skip the bolus and monitor BSL (I normally bolus 15 mins before eating) or add a piece of bread to the meal and bolus just for that… but the 2nd strategy still ignores any carbs that are in the broth, although I’d say it’s probably very low (will be straining the vegies out with the bones) so I’m back at square one. I don’t really want to add bread just for the sake of it

If I remember correctly, you're on small doses of insulin even with your occasional more carby meals, is that right?
If so, the amount of carbs in this soup may well be so low that you'd need less than 1 unit for this soup.
If you were to invite me over for dinner tonight, I would eat first with this soup and then keep a close eye on my numbers to see if it did need a little insulin.
No problem to rise a bit if it turns out it did need insulin, and you'll know what you'll need for this type of soup after today's experiment!

Antje, will you share your recipe for tuna melt batter please? I bought some sweet peppers ready! Thanks

I loosely use this recipe but I add extra onion and use the cheeses I have, not the ones mentioned in the recipe. Amounts are loosely interpreted as well, not fiddling with trying to work out how much a cup is.

The bell peppers I put in the microwave for a minute or so before filling to give them a bit of a headstart, I like them soft.

Hearty Spicy Tuna Cups are the Perfect Keto Meal

What a genius way to use a can of tuna in the pantry!

hip2keto.com

 

[PenguinMum]

Hi All
So back to Saturday.
Brekkie usual slice LC toast, good butter, copious tea.
Lunch small plate of chopped salad with cheese.
Supper panfried lamb chop, mushrooms and few asparagus spears.
yesterday brunch out of scrambled eggs, mushrooms, tomato & one sausage, Tea.
Supper roast chicken, cauli cheese and more asparagus. Since I discovered roasting it it has been a game changer and I really like it.
Started the ACV yesterday, a tabsp in a little Sodastream water is quite pleasant took it after lunch. Don’t know if that is enough once a day but will see how I go.
Today same brekkie as usual.
Lunch egg mayo on shredded lettuce. AVC drink.
Supper will be 2 Green Cuisine plant burgers topped with Portobello mushrooms.
@Antje77 good look with the food on the sailing trip. Hope you enjoy the week and find some good things to eat. You will miss your animals and they you!

 

[Stardew]

I loosely use this recipe but I add extra onion and use the cheeses I have, not the ones mentioned in the recipe. Amounts are loosely interpreted as well, not fiddling with trying to work out how much a cup is.

The bell peppers I put in the microwave for a minute or so before filling to give them a bit of a headstart, I like them soft.

Hearty Spicy Tuna Cups are the Perfect Keto Meal

What a genius way to use a can of tuna in the pantry!

hip2keto.com

That sounds delicious. I'd never have thought of softening peppers in the microwave for a bit either. I've never got on with stuffed peppers as I can never get them soft enough, so this might be a game-changer. Thank you!

FB: 5.7 (yay)

B: Mushrooms and halloumi with 2 ground almond waffles. Added a splash of cream to the mushrooms for a sauce.

L: Starter salad of spinach with coleslaw.
10% fat Greek yogurt with raspberries and homemade granola from this recipe:

Low Carb Keto Granola Recipe (Crunchy!) – Sugar Free Londoner

This Keto granola has irresistible crunchy clusters! This easy low carb granola recipe is packed with nuts, seeds and it is high in protein.

sugarfreelondoner.com

Doubled the sweetener though, and didn't have ground flaxseed so I added chia for the 'glue' instead. It's lovely and very moreish. I'm going to have to be strict with portions.

D: Burger with salad.


Whoever recommended the Glucose Goddess, thank you. I read her first book and have ordered the newer one. Really enjoyed her explanations and I had a lot of 'aha!' moments while I was reading it.

View attachment 60922

 

[DJC3]

I have a small problem. My soup/broth is on cooking and smelling wonderful. I just realised though that I have no idea how to even estimate the carbs in it and therefore my insulin dose. I guess I can either skip the bolus and monitor BSL (I normally bolus 15 mins before eating) or add a piece of bread to the meal and bolus just for that… but the 2nd strategy still ignores any carbs that are in the broth, although I’d say it’s probably very low (will be straining the vegies out with the bones) so I’m back at square one. I don’t really want to add bread just for the sake of it

I don’t have any experience of insulin dosing but bone broth is practically negligible in terms of carbs. The DietDoctor recipe for basic bone broth ( which sounds similar to the one you make, and mine) is 0.3g

The Best Slow-Cooked Bone Broth 3 Ways - Diet Doctor

Super simple to make and perfect on keto. Your choice! Prepare by 1) Instant Pot/pressure cooker 2) Slow cooker or 3) Stovetop. Bone broth is your best friend during <a href="https://www.dietdoctor.com/intermittent-fasting">intermittent fasting</a>... or anytime. Homemade, soothing, and rich in...

eatapp.page.link

 

[filly]

Coffee and cream
Coffee and unsweetened almond milk
Red salmon and tomato
Beefburger Tomato Butter

 

[Lainie71]

Just had 3 black farmer sausages with salad and a tiny bit of tomato sauce (sugar free) Was lovely!! Post work out bg 5.8 happy bunny, albeit a very achy bunny at the moment lol

 

[shelley262]

@PenguinMum 're the ACV you only need one tablespoon a day and The Glucose Goddess says it's okay to take it when suits you but that it's most effective taken about 10mins before your main meal. I split my tablespoon over two drinks one before lunch and one before dinner. So as well as my ACV in lemon and ginger infused water I had the following
breakfast two fried eggs with a few mushrooms cooked in olive oil on slice of LC toast
lunchtime some of my rhubarb with hulled hemp seeds and yoghurt
dinner starter of hm hummus and some vegetables then main of left over roast Chicken with sauerkraut, salads and a few of my hm new potato chips. Pudding will be a LC cake and decaffeinated coffee in a few minutes. I find the starters I've added to help my bgs really fill me up despite being small
@Stardew pleased you've enjoyed the Glucose Goddess Im finding it helpful and builds on way I was already eating to improve my gut diversity. Her podcasts are worth a listen too - she explains the science well.

 

[MrsA2]

An addendum to yesterday.
This week's yoghurt from Lidl is especially thick so had good dollop of it as a pud with chopped almonds and a sprinkle of cocoa powder

Today
breakfast full fat greek yog with chopped almonds and 1 sq 85% choc chopped in too.

Exercise class.

L: 1 hard boiled egg, a small avocado, mayo, a gherkin, a little turkey sausage , a little pate.
My virtuosity was spoiled by rather too much coffee icecream, still only about 100ml

Off out tonight to pub meal with girl friends. Determined to ask for lc swaps and have volunteered to drive so I can't drink alcohol

 

[AndBreathe]

Do you just soak the berries in a bottle of gin? I do that with liquorice root in vodka to get rid of cold sores but berries and gin sounds much more fun.

No, much quicker than that.
I put an amount of gin/vodka (spirit of choice) in the Mosa flask, add whatever I'm infusing with - berries, cinnamon sticks, turmeric (that was truly and utterly gopping).

Closer the flask, release the nitrogen into the flask. Invert and right the flask several times over c30 seconds to so, then leave it standing for 5-15 minutes (sometimes too long the infusion gets bitter).

Release the gas, refrigerate the infusion for as long as you can leave it alone, then enjoy!

An infusion can be finished in 30 minutes from the idea, if necessary.

 

[IBEX82]

Lunch: cheesy scrambled egg on a slice of srsly low carb toast.

Dinner: grilled chicken, and a mixed green salad with lettuce, spinach, kale and some green spring onion with peri peri sauce for the chicken.

And I have news, the green part of spring onion doesn’t spike me! Hurrah! I wanted to say thank you to all that suggested it since I was struggling with red and white onion. I might try the white part of the spring onion tomorrow

 

[DJC3]

Glad you found a work-around the onion dilemma @IBEX82
@shelley262 I don’t know if it’s the ACV, the salad starter or what but my BGs are definitely lower these past few days which is a blessed relief. Thanks for pointing us in the direction of the GG
Back to a spell of IF for me so just black coffee this morning.
L-salad with ACV/oo dressing. 1 slice livlife toast with pate. Rhubarb, h/m yoghurt and seeds.
Mid aft - Decaf coffee&cream and a DGF cake.
D- instead of salad starter I had yesterdays garlicky greens reheated. Surprisingly good.
Main was broccoli fritters and salad. I’ve been looking for recipes to use up the bag of oat fibre in my cupboard and came across this. I meant to have just 2 but ended up eating all 4. ( only 1g carb each though so no problem) https://lowcarbfood.co/recipes/low-...sqoIzSbsh_brCzDYx9JXQjslzjAeS6rX8h5rQ=.U4xysM
Looks messy in my photo I know

 

[maglil55]

Sunday 14 May - bed 7.7 FBG 7.8. Early awakening with the pitter patter of eldest getting water & a breakfast muffin, then returning to bed! It was just 6.18 am! He stayed with us until it was time to collect his brother and get him to swimming.

B. TAG and 2 slices of SRSLY toast with ox tongue and whipped cheese. Benecol dairy free.

2 slices of SRSLY fruit loaf with Benecol spread. 8 almonds.

D. Campari and soda. Rib eye, mustard, lettuce, tomato, mayo, asparagus, mushrooms. Raspberries & cream.

 

[maglil55]

Monday 15 May bed 7.6 FBG 7 1. No Monday holiday today. I also had to make a quick Tesco trip as I'd forgotten to get eldest's watermelon & cucumber for his lunch (he has more than that, but he does love his melon & cucumber).

B. TAG and 2 slices of SRSLY toast with whipped cheese and ox tongue. Benecol dairy free.

L. 2 slices of SRSLY fruit loaf with Benecol spread. 8 almonds.

D. Leftover cold cuts. Slice each of ham, pork and egg, ox tongue, haslet, mortadella, coleslaw. CC little chocolate pot and raspberries (restocked today).