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What have you eaten today? (Low carb forum)

Good luck with both the date, and the shopping. As with most things, a little bit of compromise goes a long way.
 
B: Two poached eggs with a pat of butter, avocado and three crevettes seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Walnut roast made with diced mushrooms, leeks, eggs and flax 'egg', garlic, vegetable stock and rosemary
(strictly no breadcrumbs).
Steamed Brussels sprouts with toasted slivered almonds smothered with butter.
Carrots cut on the diagonal, sliced onions and apple peel sautéed in butter.
Water to drink.
Skipped pud.

D: Seafood salad made with mussels and brown shrimps, lettuce, Romano peppers, celery, baby plum tomatoes, Kalamata olives, lemon verbena and salad onions, with a dollop of home-made aioli for dipping, topped with roasted macadamia nuts.
Water to wash down tablets.
 
Black coffee until around 11:30 then brunch of 2 boiled eggs, 2 slices cheese and 2 slices beef silverside with h/m sauerkraut.
Dinner was lamb shank braised in h/m stock with herbs, carrots and shallots. Served with broccoli and cauli. Raspberries and cream to follow. Tonight I’m off to the cinema and will probably have a Pepsi Max.
 
Coffee x 3 with cream. I usually drink it black these days, but just happened to have a small pot of raw Jersey cream in the fridge. All gone now. Realllly good. Then brunch of plain Greek full-fat yoghurt. Dinner - the small container of nuts followed by steak, brussels sprouts, cabbage and cauliflower.

I wonder what I'll weigh tomorrow?
 
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: low carb roll with M&S coronation chicken with coleslaw.

 
Earlier it was noticed thread going a bit off track.

Friendly mod reminder to keep to purpose of thread, “What have you eaten today”. Anything else has a dedicated thread for chatting “What have you eaten, Parallel chat”.
 
B: Two poached eggs topped with a pat of 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 walnut and mushroom roast.
Celery sticks and cherry tomatoes, chicory boats for scooping and a dollop of home-made mayonnaise for dipping.
Prawns and brown shrimps.
Almonds, hazelnuts and brazils.
Water to drink.

Mid-afternoon: black filter coffee

D: Smoked salmon and cream cheese salad using lettuce, celery, baby plum tomatoes, salad onions, Halkidiki olives and Romano peppers, dressed with olive oil, lemon verbena and a touch of lemon juice, topped with pecan halves.
Water to wash down tablets.
 
Breakfast- cheesy scrambled eggs.
Lunch- tin of sardines in olive oil with a mixed salad including fermented red cabbage and topped with sunflower seeds. DGF Crimbo Crumble and cream.
Dinner- Grilled pork steak with buttered cabbage and broccoli followed by chocolate chia pudding.
 
Breakfast kefir then fried some mushrooms in olive oil served with one fried egg.
Lunch cheese, a few nuts and low carb crackers followed by peel of local apple and two squares of 90% chocolate
Dinner hm chicken curry served with chopped fresh coriander followed by DGF low carb crumble and spoon of cream.
 
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: roasted mushroom paté on a low carb roll with coleslaw.

 
B: Two poached eggs and two scallops topped with a pat of butter and chopped, flat-leaf parsley, 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 sage, baked with sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed calabrese and French beans with a knob of butter.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with king prawns and brown shrimps, avocado, vine tomatoes, basil, salad onions and Kalamata olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to wash down tablets.
 
Tea
Coffee and cream
Gammon tomato
Greek yogurt and raspberries
Chicken breast coleslaw and tomato
Red Pepper
 
Breakfast was a l/c bread bacon sandwich.
Sunday roast at 3pm was slow roast shoulder of lamb, celeriac dauphinoise and kale cooked in garlic butter. H/m mint sauce. A couple of hours later we had raspberries and cream. ( photo of my dinner looks a bit messy - I’d already started eating)
 
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