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What have you eaten today? (Low carb forum)

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: salmon and cream cheese on a low carb roll with coleslaw.

 
@LivingLightly what a wonderful sounding birthday meal you and your friend had. Brandy in the house must have been the icing on the cake.
My day started as usual with h/m yoghurt with grain free granola. Goat milk kefir which I usually forget to mention.
Lunch was a small amount of leftover lamb curry a handful of brazils and a frozen DGF cookie.
Dinner was ox cheek cooked long and slow in red wine and herbs. If you’ve never tried ox cheek I highly recommend it. It is fabulous, meltingly tender although it was tough as old boots when raw and I had trouble cutting it. It’s a very economical cut too so it’ll definitely be on the menu again.
 
DJC3 said:
@LivingLightly what a wonderful sounding birthday meal you and your friend had. Brandy on the house must have been the icing on the cake.

Click to expand...
Yes, it was @DJC3. The Cognac was served in a slightly warmed glass, which releases the aromas in the brandy and really brings out the flavours.

It's quick and easy to do at home. If Santa should leave me a bottle of armagnac in the hearth, I'll swirl a little hot water around in the glasses for a few seconds, discard the water, add the brandy, then sit and savour each mouthful with the bells!
 
Today:

B: Two poached eggs topped with a pat of butter and avocado, seasoned with a good grinding of black pepper.
A wedge of Harbourne blue vegetarian goat's milk cheese.
Water to swallow tablet.
Espresso.

L: Packed lunch made with Duckett's Caerphilly.
Lettuce cups, Romano peppers, celery sticks and cherry tomatoes with a dollop of home-made mayonnaise.
King prawns and Cantabrian anchovies
Almonds and hazelnuts.
Raspberries to round off lunch.
Water to drink.

Mid-afternoon: black filter coffee

D: Smoked salmon and cream cheese salad made with rocket, celery, vine tomatoes and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
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: toasted LC roll with salmon and scrambled egg.

 
B: Poached two eggs and two scallops topped with chopped, flat-leaf parsley, asparagus spears 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 sage, baked with sweet red peppers and mushrooms, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed runner 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.
 
B- 2 scrambled eggs and some yellow sticker asparagus. Not a patch on English in season obviously.
L- T

una muffin, few nuts and some cheese.
D- Glass of champagne then roast leg of pork with cabbage cooked in butter and celeriac dauphinoise. Montezuma’s AB with orange afterwards.
 
Breakfast kefir then a couple of high pork content sausages with mushrooms and egg
Lunch British goats cheese with a few nuts and very small local green Apple
Dinner beef casserole ( slow cooked) with a few organic carrots and cauliflower cheese. Glass of red wine

Edit to add that the gravy I use now in slow cooking is beef broth - I've discovered M and S do frozen beef broth in a pack with a number of small portions of the broth. The broth is low carb produced with just a few ingredients. £5 a pack but a fair few portions ( in frozen disc shapes) they also do a chicken broth version that I've used as a base for soups and chicken or pork slow cooking.
 
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B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, sprinkled with flat-leaf parsley and seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine
Sea bass baked en papillote, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed purple-sprouting broccoli smothered with butter.
A medley of baked cauliflower, leeks, garlic and sweet red and yellow peppers.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% 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.
 
Today for dinner I'll be stripping the meat from the carcus of the chicken that I cooked yesterday, to go into a bought chicken Madras (because there's never enough in them). I won't bore you with yet another picture of a curry, but here's a picture of part of my lunch: sardines in extra virgin olive oil, with rosemary and chilli olives. The other part was Greek yoghurt.

 
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