• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

Today for lunch I had two things that I haven't had before. I made Greek(ish) lemon chicken - chicken thighs marinated in lemon juice, olive oil, garlic, Dijon mustard, salt & pepper, oregano and basil (should have been thyme, but I didn't have any). I also cooked some endamame (pronunciation requested) beans, and used up the rest of the mushrooms. The chicken was nice, but could have been herbier, and I think I could get to like the beans, but probably in a salad rather than as part of a meal. But at least it wasn't a curry!

 
Breakfast kefir then fried some tomatoes in olive oil served on low carb toast
Lunch cheese and a few low carb seeded crackers followed by the peel of local apple and one square (2g of carb per largish square) of new (to me - I had a voucher to try it for free so I did and loved it) 90% chocolate.

Dinner hm chicken curry with a local carb wrap and fresh coriander
 
@IanBish :

How to pronounce Edamame [Explained]

www.pronounceitright.com

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: egg mayo on a LC roll with coleslaw.

 
B- scrambled eggs on l/c marmite toast.
L- tinned salmon in l/c roll. Choc chia pudding.
D- Barnsley chop, a little bit of lambs liver, stuffed mushroom and green beans. Quite a lot of tea with lactofree milk ( fewer carbs than regular milk)
 
An 'N' has crept in there @IanBish. Edamame, not endamame.

At this time of year, I expect you were using dried basil and dried oregano. Much as I love basil, used in this way it's not a suitable substitute for thyme.

Greek cooks use a lot of oregano and a fair amount of thyme. If you want your chicken to taste authentic as well as herbier, I'd treat yourself to a pot of thyme (available from some supermarkets). It lasts well on a windowsill and, come the Spring, is easy to propagate.
 
B: Two poached eggs and two scallops, asparagus spears smothered with butter, 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 French beans with a pat of butter.
Water to drink.
Skipped pud.
Two 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.
 
I'm going out for an early Christmas dinner today, so there will be unavoidable carbs. Enjoy your lamb shank - I love them; I might have one next Sunday.
 
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, not at ILs this Sunday so no Jaffa cake : scrambled egg on marmite on toasted LC roll.

 
Slept badly, due to wild weather, definitely meant I ate more during today! Stress up too hearing about local flooding as the day progressed - just to explain why I ate more today!
Breakfast kefir then bacon, egg and mushrooms on LC toast
Lunch opened pack of mixed nuts had too many (and also nibbled more during afternoon) also had cheese, lc crackers peel of local apple and two squares of Waitrose 90%chocolate
Dinner roast chicken with cauliflower cheese and shared bottle of dry white wine.
 
Sunday:

Enjoyed the last of the home-grown French tarragon at lunch time today.

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a large vine tomato, all 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 asparagus spears topped with a pat of butter.
Baked cauliflower, leeks, onions, garlic plus sweet red and yellow peppers.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with Cantabrian anchovy fillets, quail's 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.
 
Breakfast before heading out kefir then scrambled a couple of eggs in butter
Just black coffee whilst out.
Dinner handful of remaining bag of nuts, cold roast chicken , salad and sauerkraut followed by a low carb brownie.
@DJC3 yes nuts are an issue for me too I bought three bags on an offer a few days ago thinking would be great for Christmas but somehow one bag managed to get opened yesterday! I find it easier to refuse non nutritive food but harder when something like nuts which has a sort of health halo!
 
Today for an early lunch (brunch?) I made a low-carb pizza, topped with cheese, pepperoni, mushrooms and tomato. It wasn't up to @Rachox's standards, but it was my first try, so be kind.



For dinner I used up the rest of the bacon, fried up some mushrooms, and did a few small roasties.

 
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: tuna melts with cauliflower, broccoli and carrots.

 
B: Two poached eggs topped with a pat of butter, avocado and four tiger prawns, seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Courgetti con sugo di melanzana made with aubergines, celery, carrot and onion, passata, garlic, rosemary, butter and spiralised courgettes, finished with Parmesan.
Steamed French beans and mangetout smothered with butter.
Water to drink.

D: Seafood salad made with crab, brown shrimps, lettuce, finely shredded red cabbage, apple peel, celery, baby plum tomatoes and mustard cress with a dollop of home-made aioli for dipping, topped with parsley and toasted almonds.
Water to wash down tablets.
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…