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What have you eaten today? (Low carb forum)

Breakfast: 2 RyVita with thin slices of brie (RyVita = 7.2 g carb per slice).
2nd meal: will be more of the cauli cheese from yesterday.

My experiment yesterday was not only unsuccessful, it was a total disaster and could not possibly be eaten. I will try it again, once I can find my Mum's recipe. She was a school cook and it was the recipe she used when feeding 200+ hungry children at a sitting. Huge trays of the stuff. She also made it for us at home, from time to time, in a much smaller tin. It had to be served with a bland sauce (or tinned evaporated milk) to balance the sweetness. These days, I would serve it with sour cream or lemon flavoured double cream. It could not be eaten on its own. We did though, at school - never a sauce or cream there. Not exactly low carb or diabetic friendly. Doesn't stop me wanting to make it for others.
 
Roasted garlic makes a cracking gravy as well for poultry. I usually have stock in the freezer, so squeezing a couple of roasted garlic bulbs into the thawed stock, a whizz in the blender, and, if it needs thickened, back in the pot with a little double cream. Various other seasonings make their way into it.
 
Saturday 5 August - bed 7.9 FBG 7. I now have the Libre, which is bluetoothing readings to the app. I've discovered that if you want a reading in the logbook, you have to scan it yourself. The only way to see the Bluetooth readings is to go into LibreView.

B. TAG and 2 slices of SRSLY toast, one with Ploughman's Pate, the other with a cheese triangle. Benecol dairy free.

L. The Paleo Food Co. Berry granola with sugar-free coconut milk. This was after taking grandson's to jujitsu and son to finish shopping, which had been disturbed by "Hunt the Hubby" on Thursday.

D. Pork loin that had been marinating in a mix of SRSLY chilli and paprika. Another Antje special. The rest of the courgetti, but, as well as yesterday's ingredients, I added more parmesan, more paprika, and Tabasco. Rather than flip the large fritter, I bunged it under the hot grill. I'm thinking mozzarella would go well in there, too.
CC little chocolate pot. Moretti Zero.

I also had 1/2 a fulfil bar at some point.

Grandsons have discovered voice commands in the new car! Frequent "open or close all windows" or other permutations was eventually met by me commanding "Lock all windows"!
 
Tea and unsweetened almond milk.
Coffee and cream
German Extrawurst and tomato
Yogurt small pot
Peanut butter and 1 small slice of Low carb bread
Cod and butter Tomato
 
12ish a few spoons of yoghurt to take my supplements with
3ish tempted by my 70% hotel chocolat birthday chocolates and had two - they were delicious but will be better when they've been eaten or even better given away!
5ish starter of ACV in water and a few celery sticks with spoon of hm hummus. Main steak with roasted veggies and mushrooms with glass of red wine. Just had square of LC cake with decaffeinated coffee.
 

This looks fab! What a great idea
 
Ive done that too. I also like to add it cold to some fresh beef tomatoes chunks. Add some Olive oil, salt and some Cucumber and blitz the lot. Fantastic Gaspacio for a summer evening snack. You can add some chilli and make a salsa from it and use some very thin roasted Flax seed chips to dip it up.
 
@shelley262 I hope you enjoyed your birthday, well done for sticking at just 2 of those chocolates, I quite understand the desire for them to be gone.
@maglil55 I’m really enjoying the car tales and can just imagine the boys shouting commands. A car that gives you coaching skills though? Blimey!

Started today with a high fbg because of last nights disastrous t/a curry, not from our usual place. I had chicken tikka and saag paneer as usual but it tasted sweet and I think it had been thickened with flour. I shouldn’t have eaten it and got a high spike to confirm this. Stayed high all night.

Today hoping to do better.
Brunch: SRSLY roll BLT
Lunch/dinner: very slow roast ( overnight) bone in, unrolled brisket. Heavenly smell to wake up to. Greek inspired cauli cheese, green beans with garlic butter and flakes almonds, steamed brocolli.
Granddaughters thoughtfully made a pud to bring round that I could eat. A sort of cheesecake made with s/f jelly, chopped raspberries, whipped cream and cream cheese. They did put it in a biscuit base but it was easy to leave that ( I’ve never liked biscuit base)
 
Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a tomato, garnished with chopped flat-leaf parsley and seasoned with black pepper.
Water to swallow tablets
Espresso.

L: Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears with butter and a medley of baked broccoli, onions, and red peppers with garlic.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, thyme leaves and a touch of lemon juice, with a dollop of homemade aioli for dipping, topped with walnut halves.
 
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My husband's a dab hand at gazpacho, which he learnt to make as a young man on secondment in Portugal. It's a wonderful pick-me-up especially in sweltering, hot weather such as we had here in June.
 
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B: ff greek with seeds and blackberries
Walk
Cwc
L: Cheese, ham, coleslaw and a spoonfullast nights chilli. 2 sqs 85% chocolate
D: roast chicken, cabbage, green beans, roast peppers. 2 sqs hm lc cinnamon cake with coffee icecream.
 
So today brekkie was usual slice LC toast, butter, copious tea.
Lunch was egg mayo with side salad.
Supper will be 2 Green Cuisine plant burgers topped with Portobello mushrooms all baked in the oven.
we went out to brunch yesterday to a place we have been to many times. Mr P has a full English with fried egg and I always have scrambled egg, mushrooms and tomato. My scrambled was awful. The eggs were‘nt beaten even with a fork and were stirred once maybe because they came out stringy with the yellow and white separate. To add insult to injury every bit I tried was full of shell! We complained and they took it off the bill and I know places often don’t have chefs cooking breakfast but you wonder how they can have someone in the kitchen who does not know how to cook scrambled eggs.
filly said:
Coffee and cream x 2
1 small slice of Low Carb bread with coconut oil, tomato and cheese.
Cod butter and tomato
Click to expand...
 
Didn't sleep too well last night, don't really know why, so today seemed bitty and fragmented.

Had a grocery delivery 1st thing, when I saw a pack of pork scratchings, I thought that will do for breakfast.

Made some veg soup in the slow cooker, a couple slices of onion, 30g of swede, handful of baby spinach leaves, 8 asparagus spears, 50g cauli, 2 stalks of celery, 8 mushrooms. Pureed at the end and thickened with double cream. Only needed half, the remaining half is presently cooling to go in the fridge for laters or tomorrow's lunch.

While the soup was cooking I kept snacking on a small dish of leftover chicken tikka.

Carb reckoning for the day was under 9g .
 
Breakfast: My own Muesli mix with 300ml Oatmilk and a half teaspoon honey.
Lunch: Cappucino and an Oatmeal Biscuit.
Dinner: Tomato, Onion and Avacado Salad. Chicken in homemade cocktail sauce, Followed by homemade full fat Raspberry curd cheese with raspberries strewn on top.
 
@PenguinMum your scrambled egg breakfast must have been so disappointing, it’s unbelievable that anyone could get scrambled eggs wrong!
BGs still high after Saturdays’s curry which is v frustrating.
B- ham and eggs
L- out for lunch and a catch up with a friend at our favourite cafe. Bunless double cheeseburger with salad
D- leftovers from yesterdays roast dinner ( brisket and cauli cheese)
 
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