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What have you eaten today? (Low carb forum)

shelley262 said:
Yesterday as out late
Breakfast kefir with a spoon of no grains granola then scrambled eggs on low carb toast
No lunch
Dinner mutton curry with a greens side at dishoom restaurant - delicious very tender and just right amount of spice for me.
View attachment 69435
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That Dishoom restaurant sounds special @shelley262. I believe there's a branch in Covent Gargen. Must pay it a visit soon.
 
Evening all

Today:

B: Two poached eggs topped with a knob of butter, avocado and three crevettes, seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Ceviche made first thing using lemon sole fillets cured with lemon juice, zest and Welsh onions, then combined with tomatoes, Padron chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and extra virgin olive oil.
Salad made with watercress, cherry tomatoes, radishes, Romano peppers and Welsh onions, dressed with an olive oil, oregano, garlic and balsamic vinaigrette and topped with toasted almonds.
Skipped pud.
Water to drink.

D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, cherry tomatoes, celery and salad onions dressed with home-made mayonnaise, using egg, avocado oil, white wine vinegar, flat-leaf parsley, garlic powder and seasonings, scattered with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
LivingLightly said:
That Dishoom restaurant sounds special @shelley262. I believe there's a branch in Covent Gargen. Must pay it a visit soon.
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We have visited that London branch a couple of times previously. the food is lovely and based on a mix of Persian and Indian with an English influence. Easy to choose some low carb options I find but like a lot of restaurants you need to be careful. Some of the more Persian dishes are sweeter and to be avoided!
 
Finally a proper meal cooked for myself again in no idea how long!
Quick too, took me all of 10 minutes to prepare I think. :hilarious:

A pre-spiced pork chop, rather thin so quick to cook, very tasty too.
Runner beans, after boiling I put them back in the pan, added some peas from a can and Danish blue to melt.
Found some leftover grated cheese in the fridge so I added that as well. :hungry:

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shelley262 said:
Breakfast kefir with spoon of low carb no grains granola
Lunch a slice of Welsh air dried 'parma' ham with bits of organic stilton, vintage cheddar, a few walnuts and low carb seeded crackers with a few garden tomatoes, celery and olives
View attachment 69462
Dinner wild salmon with garden peas followed by garden raspberries and yoghurt
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Perfect looking lunch!
 
Same evening meal as yesterday: A pre spiced pork chop with runner beans and tinned peas with melted Danish Blue cheese.
Yesterday I had grated cheese on top, today it was 3 paper thin rashers of bacon. I know our Dutch bacon rashers are much thinner than yours but I'd never seen anything like this before. Very crispy and tasty so not complaining. :joyful:

1724440707511.png
 
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shelley262 said:
Breakfast kefir with spoon of low carb no grains granola
Lunch a slice of Welsh air dried 'parma' ham with bits of organic stilton, vintage cheddar, a few walnuts and low carb seeded crackers with a few garden tomatoes, celery and olives
View attachment 69462
Dinner wild salmon with garden peas followed by garden raspberries and yoghurt
Click to expand...
I bet that lunch tasted wonderful @shelley262. With all those contrasting flavours and textures, who says LC food is boring?
 
Evening all

Today:

B: Two poached eggs with butter and avocado seasoned with a good grinding of black pepper.
A wedge of Gorwydd Caerphilly.
Water to swallow tablet.
Double espresso.

L: Packed lunch made with leftover Ceviche.
Little gem lettuce cups, Romano peppers, celery sticks and home-grown tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds, hazelnuts and pecans.
Water to drink.
Wild blackberries to round off lunch.

D: Smoked salmon and cream cheese salad made with sweet cicely, vine tomatoes, lemon verbena, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to wash down tablets.
 
DJC3 said:
B- frittata made with red pepper, spring onion and Gruyère
L- meeting a friend at a cafe where we usually just have coffee. Decided to have lunch today and so glad we did, it was fab. Scallops and chorizo salad. ( plus coffee)
D- DD bacon wrapped pork tenderloin with garlic mash ( cauliflower) another very nice meal. View attachment 69446
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Looks very tasty. What’s the green sauce?
 
MommaE said:
Looks very tasty. What’s the green sauce?
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Funny you should ask that! I was trying to remember as I posted the photo and even though it was only a few hours after I’d eaten it, I couldn’t actually remember!! My memory is getting terrible, I know it was all low carb and delicious. Herbs, olive oil, maybe pine nuts? I’m going to have to go back and look ( and have it again, it was delicious)
 
DJC3 said:
Funny you should ask that! I was trying to remember as I posted the photo and even though it was only a few hours after I’d eaten it, I couldn’t actually remember!! My memory is getting terrible, I know it was all low carb and delicious. Herbs, olive oil, maybe pine nuts? I’m going to have to go back and look ( and have it again, it was delicious)
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Could the green colour come from avocado? @DJC3.
Regardless, it looks like a gastronomic winner.

Never tire of scallops. Often enjoy them with my breakfast eggs on Saturdays when I there's a little more time for preparation.
 
Evening all

Today:

B: Two poached eggs and two scallops topped with chopped, flat-leaf parsley, asparagus spears with a generous knob of butter, all seasoned with a good grinding of black pepper.
Water to swallow tablets.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and sage, baked with sweet red peppers and aubergines, moistened with double cream and topped with grated Cheddar cheese.
Steamed runner beans with a knob of butter.
Salad using lettuce, Romano peppers, vine tomatoes, Welsh onions, mint and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.


D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, vine tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted pistachios.
 
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