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What have you eaten today? (Low carb forum)

That's really interesting @JenniferM55. I was looking at pasta made with split peas and was a bit confused because the carb content of split peas is reasonably acceptable but the carb content of the pasta (which has no added carbs) is much higher. Can't quite remember the figures. I decided not to risk either but this may indicate why there is a difference.
 
Mid morning kefir with my supplements
Lunch two egg omelette with mushroom served with kimchi then wanted something sharp tasting so had a few spoons of yoghurt and for flavour added a few bits of Seville orange peel from my hm low sugar marmalade it was very refreshing and would have again big flavour for a tiny amount of peel.
Dinner hm chicken curry served in chopped sauteed cauliflower with mint raita and fresh coriander also had a gin and soda water.
Just had two squares of 90% chocolate with decaffeinated black coffee.
@JenniferM55 I've listened to lots of podcasts with the glucose goddess and very interested in a lot of her theories. I did do the Apple cider vinegar for a few months but didn't keep to it. I have however tried to stick to the way of eating of leaving the highest carbohydrate part of a meal until towards the end and that is now a habit of mine.Think the sticking to real non processed food though is probably one of the key points.
 
Absolutely, I believe that too. Can't remember where I read it now, think it was about bread, there are a huge amount of ingredients in a shop bought loaf, whereas hm bread has around 4 or 5.

Breakfast: ACV in water, 2 rashers of bacon, 1 fried egg, butter fried slice of sourdough bread.

Dinner: ACV in water, hm veg soup, half a chicken breast fried, eaten between 2 slices of low carb bread.

Carbs under 23g.
 
Evening @RosemaryJackson. Did you know TV and device screens produce blue light, which can trick your brain into daytime activity? That makes it difficult for many of us to fall asleep. Listening to the radio or your favourite music in the early hours might help you to drop off a little more quickly.

That dinner with your grandchildren sounds lovely.
 
Evening @maglil55. Does your husband know why ladies on coach trips have an inordinate fondness for chicken? I wonder what other options appeared on the menu.
 
Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and baby plum tomatoes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with sprigs of thyme and garlic, drizzled with olive oil.
A medley of baked broccoli, leeks, onions, garlic and sweet red peppers.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, topped with pecan halves.
 
Saturday 20 January - bed 7.7 FBG 8. Having got the shopping done yesterday, I didn't have to leave the house today. Very fortunate, as the weather is pretty grim! I was focused on clearing in preparation for the furniture "changover." Hubby has moved the 2 seater sofa to the rear of the house and brought in 2 of our garden rattan chairs. This is in prep for the period between furniture leaving and new stuff arriving a day later.

B. TAG and 2 slices of SRSLY toast with melted cheese and onion. Benecol dairy free.

L. Nothing.

D. Usual cold cuts. 1 each of ham, ox tongue, roast beef, mini German sausage, pork & egg. Coleslaw, veggie salad. CC little chocolate pot. Gin and soda.

Sunday 21 January - bed 7.9 FBG 7.8. Youngest has gone down with norovirus, so there is no swimming lesson today. I still had to nip out briefly as Hubby's arms and a part of his back had broken out in a red bumpy rash. Arms have mostly recovered after 2 applications of Eurax cream. Back is improving. Now I need to work out what he's reacting to. The clear out continues. Weather has deteriorated from yesterday, so I was happy to go on clearing.

B. TAG and 2 slices of SRSLY toast with warmed cheese and onion. Benecol dairy free.

L. Nothing.

D. GF haggis, neeps, and cauliflower mash. Campari and soda. I know I should have a whisky, but I don't like it to drink. CC little chocolate pot with raspberries will no doubt follow.

I hope the weather improves tomorrow as I need to get to recycling soon. I hope everyone is OK in this latest storm.

@LivingLightly - no idea. Oddly, he remembered we had the chicken too that evening. It was a very old-fashioned hotel, The Imperial. It was right on the front. It just had something about it that made it a pleasant place to stay. Hinge & Bracket and a couple of palms wouldn't have been out of place in the lounge area.
 
Breakfast quite happily keeping it boring with sausage and egg.

Snacc: broke off some crunchy extra extra mature cheese like a heathen and ate with 3 gherkins all without a plate!

Dinner - looks more than it is, although it's still a hearty plate.

5 leaves little gem lettuce, 1 small red onion, 4 halved cherry toms and 2 mushrooms quartered and softened in a pan with onion granules, Ras-el-hanout, and mixed herbs.
Some more of that plant based shawarma as they were almost giving it away in the shop as it was going out this evening.
Spoonful of Greek yoghurt with mint and harissa mixed in, and then drizzled with a chili sauce a friend used to make. He assures me is 2.3g of carbs per 100ml as he had to put the nutrition info on as he took it to market for a few years, mine was an unlabelled 'promo' version so was unsure of if the recipe was different.

Oh a couple of olives too, for some reason I forgot I could manage olives.

 
Just put together a "pot au feu" ready to put into the oven tomorrow morning. Not a classic version, but one that I can eat made with wilted lettuce, onion, celery, leek, tomato, pork sausage, lamb steak, pork loin and bacon. It should last me 3 or 4 days as the 2nd meal of the day. Maybe not every day, so I might freeze some of it - if I can find any more space in the freezer. The soup that I can't have went in there this morning.

I wanted to get the cooking going early tomorrow because I have a Zoom "Move More" class in the mofrning and the hairdresser is coming to cut my hair in the afternoon. Not sure what she will be able to do with it, but surely I'll look a bit less shaggy by the time she's finished.
 
ravensmitten said:
Snacc: broke off some crunchy extra extra mature cheese like a heathen and ate with 3 gherkins all without a plate!
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We heathens don't break it off. Your approach sounds very sophisticated to me. This is my cheese.



Otherwise, my meal is an echo of yours, if not plated as pretty as you did!

My shawarma was meat, not plant based, and I count myself very lucky there was a meal! I forgot to put the pack of shawarma back in the fridge yesterday and found it on the counter today. My cats must be very stupid to have missed this opportunity.
No harm done, my kitchen is colder than my fridge at the moment.

I thought to make up for yesterdays lack of greens and fried my shawarma with onion and bell pepper, and instead of the wrap I has a side salad of endive, onion, bell pepper, and olives, with a dressing made with baba ganoush, salt, pepper, balsamic vinegar, and a very small drop of olive oil. The drop should have been larger but my kitchen is too cold and the olive oil has gone solid.

I also went for a cold and windy swim again, it's amazing how much my mood has improved!

 
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JenniferM55 said:
Can't remember where I read it now, think it was about bread, there are a huge amount of [additives], sorry, ingredients in a shop bought loaf, whereas hm bread has around 4 or 5.
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Evening @JenniferM55.

You can say that again. Supermarket bread is virtually all made using the Chorleywood process nowadays, because production is much faster. You can always tell if you read the wrapper. The inclusion of a list of additives, eg. acidity regulators, emulsifiers, flour improvers, flour treatment agents, bleaching agents, soy and ascorbic acid are a dead give away. That's a Chorleywood loaf.

Btw, Cranks produce organic bread, which is still made the traditional way using 4 ingredients and available from Sainsbury's and Waitrose.
 
Antje77 said:
We heathens don't break it off. Your approach sounds very sophisticated to me. This is my cheese.

View attachment 65751
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Bwahahahahahah!

Fair play. Also lucky escape with the cats!

In the winter sometimes I would work in empty buildings with no electricity and I'd fill a basin with water and keep my bottle of milk standing in there for a week at a time, so can imagine the meat was fine.

Pre dinner read 6.1, post meal read +2hr 5.5.

looks like even the plant based thing, which was more carbs than meat, though not a great deal, is still on the menu!

I just realised from your post also that baba ghanoush is potentially in fashion, serving size allowing.
 
I'm another break off or bite off some cheese if the mood or need takes me, one pleasure of living on my tod.

Dinner was an lc cheeseburger with a spread of Branayo sauce! (Slight change of name, @Antje77, it scans better but doesn't change the taste. ) Had some pork scratchings mid evening, as I had an itch.
 
Morning all. Monday lunch today so who knows. I do know it will be soup for starters and hm sf jelly with raspberries and cream for pudding tho. What is baba ghanoush @ravensmitten ? It sounds Turkish or Indian to me. Thank you @LivingLightly , I was aware of that but I was wide awake when I went to bed so should have done some reading before I tried to settle. At my age unfortunately, there are too many nights like that probably because I am not as mobile as I used to be. Hope you all have a good day/week.
 
Had a tour of the Chorleywood facility many moons ago, over 4 decades in fact, I can remember it being one huge laboratory. No doubt the 'favoured' wheat species has changed form several times since then. As if the Frankenstein modifications modern wheat has gone through is not enough, the wheat is sprayed with weed killer at the end of it's life in the field to ripen it on demand. So seeing that wheat isn't washed before it's milled, what chemicals we're digesting doesn't bare thinking about. It's horrendous what's happened to our so called 'staff of life'.
 
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Baba ghanoush is a kind of dip made from aubergine with spices. It's made all over the middle east. Not very fond of aubergines myself, but since this dish doesn't use the skin, which is the bit I don't like, I've made it once or twice. To my mind, a bit of a faff for very little result. Others think it's fabulous. Maybe it's the way I make it!

Breakfast: one pork sausage, one rasher of streaky bacon, 2 fried eggs.

2nd meal will be a portion from the "pot au feu". I put it in the oven to start it cooking and have now transferred it to the insulated bag that Neil bought for me and will leave it there until about 1600. The instructions with the bag say that it should be brought to the boil but I used an earthenware pot. Might work, might not. I'll find out this afternoon.
 
RosemaryJackson said:
What is baba ghanoush
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Mine simply comes from the supermarket, no faff at all. The brand in my supermarket uses the skins as well.
Says 6.5 gr of carbs per 100, will likely be a bit lower if you make it yourself. Which I tried once, and I agree on that with you, @Annb . Besides, I liked the supermarket version better than my own.
 
What ingredients does the supermarket one have in it? I tend not to trust ready made anything - there's pretty well always something I can't tolerate in whatever it is. It would certainly be no faff though. I don't think our 2 supermarkets stock it anyway.

EDIT: just checked - they sell just about every other dip under the sun, but not one with aubergine, never mind one called "baba ganoush". Closest they could get was either fresh aubergines or rum baba!
 
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