There have also been a number (an excessive number!) of meals out, where I tried to stay totally gluten free, but lapsed rather on the carbs. Mainly due to chips of very variable quality. Oh, and that bag of popcorn... Haven't yet had the courage to get on the scales.
Your leftovers are as tasty as my leftovers from Sunday - YumMonday - ND - Week 8 Day 1
Breakfast: Cup of decaff tea
Lunch: Black decaff coffee
Dinner: Sunday leftovers: roast beef, cauliflower cheese, carrots, brussels sprouts, runner beans and few broad beans
Drinks: Apart from the decaff tea and coffee mentioned above I drank sparkling mineral water all day.
You've reminded me of the zucchini fried cheese sandwich which I haven't made for a while. It's a mix of grated zucchini, almond flour , egg and parmesan (will need to check it) - fry in kind of bread shaped bits and once the 'slices' are turned sprinkle on grated cheese and sandwich together - voila - fried cheese sandwichMonday ...
Breakfast: Two double decaffeinated espressos with cream and xylitol. Half a homemade low-carb roll with mayonnaise and smoked sockeye salmon.
Lunch: Savory zucchini-onion-potatofiber pancakes with a topping of beef, bellpepper, onion, tomato, pesto calabrese and cheese.
Dinner: Pickled cucumbers, olives, gouda cheese, rambol cheese, a heaping tablespoon of hummus, pecans, and half a low-carb roll with butter.
Edit to add: Two glasses of red wine before dinner.
You've reminded me of the zucchini fried cheese sandwich which I haven't made for a while. It's a mix of grated zucchini, almond flour , egg and parmesan (will need to check it) - fry in kind of bread shaped bits and once the 'slices' are turned sprinkle on grated cheese and sandwich together - voila - fried cheese sandwich
I'll look for potato fibres. I could have fun experimenting with them.This is actually my feeble attempt at a substitute for potato fritters, a very popular dish in Germany and often sold at fairs such as Xmas markets. They are close, but not quite the same thing though.
I was lucky to find potato fibers online, which are really low carb. One brand has only 2g of carbs per 100g, another brand only 8g of carbs per 100g. You only need very little potato fibers to get the taste of potatoes (I used one heaped tablespoon for four fritters/pancakes) and it has a similar effect to chia seeds as it thickens the batter.
My recipe is one average size zuchini, a handful of onion, two eggs, one to two tablespoons of potato fibers, salt and a bit of ground caraway seeds -- so I guess, this would come out to about 3g of carbs per 100g.
Your sandwiches sound wonderful. I think adding cheese would greatly enhance the flavor of this recipe. I will try this next time.
You've reminded me of the zucchini fried cheese sandwich which I haven't made for a while. It's a mix of grated zucchini, almond flour , egg and parmesan (will need to check it) - fry in kind of bread shaped bits and once the 'slices' are turned sprinkle on grated cheese and sandwich together - voila - fried cheese sandwich
You've reminded me of the zucchini fried cheese sandwich which I haven't made for a while. It's a mix of grated zucchini, almond flour , egg and parmesan (will need to check it) - fry in kind of bread shaped bits and once the 'slices' are turned sprinkle on grated cheese and sandwich together - voila - fried cheese sandwich
That sounds good. Do you think it would work without almond flour? I'm loath to splash out on it as I'd be unlikely to use it for much as I'm not a baker.
That sounds good. Do you think it would work without almond flour? I'm loath to splash out on it as I'd be unlikely to use it for much as I'm not a baker.
That's the one - I removed the corn flour and substituted almond flour. I also vary between red Leicester and cheddar.
It just binds the mix. As @Chook says you can get the little bags of ground almonds in supermarkets. It's a bit too wet without it although more parmesan could work.That sounds good. Do you think it would work without almond flour? I'm loath to splash out on it as I'd be unlikely to use it for much as I'm not a baker.
You don't really need to use almond flour - you can use ground almonds from any supermarket which aren't expensive and come in little bags. When I need it I get Whitworths ground almonds which are usually on a special offer at Asda for three packs for £3 and they keep for ages.
https://groceries.asda.com/product/baking-nuts-seeds-fruit/whitworths-ground-almonds/910000797981
It just binds the mix. As @Chook says you can get the little bags of ground almonds in supermarkets. It's a bit too wet without it although more parmesan could work.
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