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What have you eaten today? (Low carb forum)

Yum Yum
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: coffee shop coconut cappuccino and a carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and another carb killa bar.
Dinner: LCRoll with a smidge of sweet pickle, Brie and coleslaw.

 
Glad you are over it @Antje77 that’s a great looking way to restart your appetite.
Today started with soft boiled eggs ( 7 mins at 170C in airfryer, perfect every time) and h/m seedy crackers.
L- I made the Hemsley&Hemsley flaxseed buns, they only take a few minutes to mix up. Split one in half and topped 1/2 with beef&horseradish, other half with strong cheddar and fermented red cabbage. Few nuts to follow.
D- pasta bake made with mince, quite a lot of chopped veg, tomato puree and topped with cheese- you’re right @shelley262 soaking that low carb pasta gives it a much softer, nicer texture -Low carb lager.
Montezuma’s have 15% off Absolute Black this weekend if anyone is interested. It’s rare there’s a discount in this range.
 
When appetite returms @ANTJE 77, it's a sure sign you're on the road to recovery.. If you can contemplate that spicy Middle Eastern creation, I reckon your digestive system is in fairly good condition.
 
Evening all

Today:

B: Two poached eggs topped with a knob of butter and avocado, seasoned with black pepper plus a wedge of ewe's milk Beenleigh Blue.
Water to swallow tablet.
Double espresso.

L: Packed lunch made with leftover walnut and mushroom roast.
Celery sticks and baby plum tomatoes with lettuce cups for scooping and a dollop of home-made mayonnaise for dipping.
Prawns and brown shrimps.
Almonds and brazils.
Water to drink.

Mid-afternoon: black filter coffee

D: Smoked salmon and cream cheese salad made with rocket, celery, baby plum tomatoes, salad onions, Halkidiki olives and Romano peppers, dressed with olive oil, fennel and a touch of lemon juice, topped with pecan halves.
Water to wash down tablets.
 
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 another carb killa bar.
Dinner: LC roll, Brie and coleslaw but today with a smidge of cranberry.

 
Evening all

Today:

B: Two poached eggs and scallops, asparagus spears smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Tuna steaks rolled in finely chopped celery and oregano, baked with aubergines and red bell peppers, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout with a knob of butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Seafood salad made with king prawns and brown shrimps, avocado, baby plum tomatoes, salad onions and Kalamata olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to wash down tablets
 
Had to Google Beenleigh blue, sounds delicious
 
Started the day with black coffee and a h/b egg to accompany meds. Then off to Somerset to visit daughter.
Took advantage of there being a Nando’s nearby: chicken thighs, halloumi, broccoli, and rainbow slaw. Dogs not allowed in but luckily there were tables outside and it wasn’t too chilly.
Hoped that would be enough food for the day but no, I got hungry when we got back. Had a flaxseed bun with Cornish blue cheese, few nuts and a glass of red. It feels like it’s been a long day, but it’s just down to a lot of travelling.
 
MommaE said:
Had to Google Beenleigh blue, sounds delicious
Click to expand...
Yes, Beenleigh Blue is a star @MommaE. Now made in Totnes, Devon, it was created by illustrious cheesemaker, Robin Congdon, who also pioneered the first blue goat's cheese to be made in England, Harbourne Blue, using milk from his own herd. Both are magnificent cheeses, but Beenleigh is my favourite.
 
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 fennel fronds and garlic, drizzled with olive oil.
Steamed asparagus spears topped with a knob of butter.
Baked calabrese, leeks, onions, garlic and sweet red peppers.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

Mid afternoon tea

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.
Water to wash down tablets.
 
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