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What have you eaten today? (Low carb forum)

Hi All
so back to yesterday.
Brekkie usual slice LC toast, good butter, copious tea.
Lunch was chopped lettuce with shards of Shropshire Blue,one chopped tomato and a little cucumber preceded by 1 tbsp AVC in Sodastream water.
Supper was mini meatballs in to ato & chilli sauce with cauli rice. Didn’t enjoy it, overdid the chilli so added a spoon of Greek yogurt to temper it. Then had restless sleep likely due to that meal.
Today same brekkie and same lunch Minus tomato.
Supper will be cheese, tomato & basil 3 egg omelette.
@shelley262 thanks so much for the link to the podcast. I really enjoyed it and liked the tone of both the interviewer and interviewee. I am 3 days on the ACV now and would say my FBG is approx 0.5 below my usual though I’ve likely jinxed it now Lol. I will try as often as possible to eat veg first also.
@Antje77 great the dogs could go along and are proving helpful with any leftovers!
 
Breakfast some rhubarb with spoon of hulled hemp seeds and kefir
Early lunch before going out - half my daily ACV in water then a small portion of sauerkraut with olives and leftover frittata from yesterday's dinner and an Apple peel and a few squares of 100% chocolate.
Dinner, after my remaining daily ACV in water, a starter of hm hummus and vegetable crudities ( loving the UK radishes at the moment) main of hm Bolognese that I had put in slow cooker before lunch, so ready when back, with glass of red wine followed by a few UK strawberries and yoghurt.
Happy as managed to get some short date organic mince at a bargain price and enough to put one pack in freezer for next week and today made enough for two meals so will adapt to chilli for tomorrow s dinner. I'm thinking of adding a few kidney beans as an experiment and wondering @DJC3 how your lentil experiment went yesterday? I'm coping really well with the chick peas in hummus but it also includes the oily tahini and olive oil and of course lots of fibre. Before going low carb i ate lots of pulses and miss them so keen to reintroduce them if my bgs tolerate them.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and a phd bar.
Dinner: bacon sandwiches with a smear of tomato ketchup and LC bread followed by Greek yoghurt and strawberries.

Sorry I ate one sandwich before I thought to take a picture!

 
B- 2 eggs fried in butter with spinach and a 1/4 avocado.
L-starter of celeriac remoulade in lettuce boats. Then 1slice Livlife toast with pate, then rhubarb with seeds, h/m yoghurt and flaked almonds.
D- forgot the pre dinner ACV but I did put some in the remoulade.
2 high meat sausages, baked mushrooms and broccoli stalks. Steamed broccoli florets with butter.
Then rather too much DGF hazelnut milk chocolate. It’s delicious, so, sadly I can’t buy it again - it’s brought back the desire for sweet stuff I thought was behind me.
@shelley262 like you I miss pulses, the stew put my bg up 1.4 which I was pleased with, as it also contained carrots and onions. I used about 30g dry lentils and I probably had 1/3 of the stew, so say 10g dry weight. I’ve tried a small spoonful of homemade dhal with a curry and had no noticeable rise either. I’ll be interested to see if the kidney beans have an effect on your BG.
 
Lunch was chorizo and scrambled egg.

Dinner was a decidedly not low carb few slices of pizza.. and my insulin (I take background basal Novomix) must have done it’s thing as the pre and 2 hour post reading was 1.2 difference - I’m not complaining just quite surprised.

Oh well, will do better tomorrow
 
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B: ff greek with seeds and raspberries. Half a cold beef burger
Missed lunch, but did get treated to afternoon tea where I did have a ginormous éclair
D: gammon with egg and asparagus. Carbe eaters had chips and beans. Red wine
 
Antje77 said:
What is celeriac remoulade?
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Usually a side salad. Haven't made it for years but I must:

I celeriac bulb (or part of one depending on size)
lemon juice
Dijon mustard - to taste
olive oil (that's the only oil we use in this house but others use rapeseed or sunflower)
white wine vinegar 2/3 volume of oil
hot water - same quantity as vinegar
salt and pepper
soft herbs, chopped (chives, tarragon, parsley, dill - whatever you have)


Peel the celeriac, then cut it into matchsticks or you can use a food processor with a coarse grater. Squeeze the lemon juice on the cut celeriac, to stop it discolouring, which it does very quickly. Some people blanch the celeriac to soften it slightly, but it's better crunchy.

Make the dressing: put the mustard in a heatproof bowl, beat in some boiling water, then whisk in the oil and vinegar. Season to taste, stirring in more mustard if you’d prefer.

Sprinkle chopped herbs over the top.

Toss the celeriac and herbs in the dressing to make sure it is completely covered.

That's it.

Edit: of course, you could always use a coarse grater and grate it by hand. But it really should be in bigger pieces than grated. Depends how patient you are with the cutting up.

Edit again: sprinkle herbs over the top of the celeriac, not the dressing, although I guess that would work as well.
 
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Can have any mild vinegar you like but white wine vinegar doesn't colour it at all; red would; brown would. Could also use lemon juice instead. Stronger vinegars would be too sharp. Ordinary mayo is a bit thick for this salad so it would have to be watered down but, basically, the dressing is a thin mayo without the egg.
 
Morning all. I had a really good low carb day yesterday. Fasted till lunch then had a hard boiled egg, a tunamelt 'cake', ( delicious), celery, baby plum tomatoes and cucumber with mayo dip. Same for my tea. Levels down beautifully! Took my granddaughter to the local Frampton Marshes where she is going to be a volunteer and had a lovely relaxing day. Saw some Avocets close upand realised how gorgeous they are. My granddaughter has moved to England from USA and is very happily settling down. I now have all 3 grandchildren in UK so I'm very happy. I'm going to stick to the very low carb foods today. It's my A1c blood test today, wish me luck! Have a nice day all.
 
Rushing around getting ready for my cleaner to arrive - she didn't. Just had a phone call. She had a horrendous journey home from hospital in Glasgow (tests) and has only just arrived back on the Islands this morning but, at present is still in Benbecula and trying to get home to Lewis. She says she'll come tomorrow but I'm not going to hold my breath. By the sound of it she'll be too exhausted.

Anyway - because of that, I just grabbed one of the crumpets I buy in for Em and had it toasted with some butter. The butter was very nice, but not so keen on the crumpet. That was breakfast.

2nd meal will be a couple of pork sausages, done the Antje way and some cabbage.
 

Yes, agree, that’s why I use the ACV - keeps the celeriac from going brown and thins the mayo. I have made it properly in the past, but to me it’s not worth the faff and I like the taste of the lazy method just as much.
 
DJC3 said:
Yes, agree, that’s why I use the ACV - keeps the celeriac from going brown and thins the mayo. I have made it properly in the past, but to me it’s not worth the faff and I like the taste of the lazy method just as much.
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And you get a little protein at the same time. Do you use a ready-made mayo? I do sometimes, but I'm beginning to wonder at what might be in it. I think Hellman's uses rapeseed oil, which I don't want. Not sure about Heinz or any of the supermarket own ones. So, making my own is the answer and, yes, it is a bit of a faff, so I'm just as well making the standard dressing for salads. I usually use lemon juice instead of vinegar anyway.
 
Breakfast kefir
Lunch ACV in water and salad with ham followed by Apple peel and some 100% chocolate
Dinner ACV in water and some hummus with crudites then hm chilli con carne with a few kidney beans and LC garlic bread - a quarter of a LC roll with garlic butter and glass of red followed by LC cake and decaffeinated coffee. Will check my bgs in a bit 're the double pulses chickpeas in hummus and kidney beans ! I'll edit and add! Hoping ACV will be up to the challenge!
Edit only a one point rise so looks like I can deal with a few kidney beans I only had a few I also added some olives to give extra texture as usually use olives as a LC alternative to beans.
 
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Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a phd bar.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner: cheese on LC toast followed by Greek yoghurt and strawberries.

F/U at hospital tomorrow 2/52 from foot surgery, stitches to come out and hopefully my big fat bandage will be changed for something smaller! Hope to get back to more imaginative cooking next week if I’m allowed to stand for longer.

 
I wanted to do a crossing fingers emoji for you @Rachox wishing you well with your follow up appointment tomorrow good luck
 
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