What have you eaten today? (Low carb forum)

blanc71 · Jan 6, 2018

Usually Alpo yogurt and raspberries for breakfast But its the weekend so today was hotdogs between Tesco protein bread with spinach tomatoes and lime pickles.
No lunch.
Tea ,two sausages ,mushrooms garlic spring onions and roast peppers.
Supper ,stilton peanut butter and crackers,with two glasses of dry red.

Arlmy · Jan 6, 2018

Breakfast - oats with blueberries and pecans in semi skimmed milk
Lunch - had 1/2 a Lidl Protein roll with fried egg and a few tomatoes
Dinner- stir fried string beans with 2 sun dried tomatoes, soya beans,aubergine,olives, 1/2 avocado mixed in vinegar and feta
Tea, coffee and water throughout t

ziggy_w · Jan 7, 2018

shelley262 said:
To update my pasta bean experiment wow did a pre meal bg test which was 5.6 and then two hours after my bean pasta carbonara it’s 4.9! I did open a new box of strips so may be a reason but certainly didn’t spike. Bean pasta now on my menu yum yum.... Sorry added this to previous days post in my excitement!

Hi @shelley262,

Thanks for posting. Have also bought this pasta, but haven't tried it yet. How does it taste and how does it compare to regular pasta?

ziggy_w · Jan 7, 2018

Saturday ...

Breakfast: Two double decaffeinated espressos with cream and xylitol.

Lunch: Tartar with mayonnaise and two eggs over-easy.

Snack: A small piece of low-carb Sacher torte with whipped cream. One more espresso with cream and xylitol.

Dinner: Made the seed crackers (recipe from dietdoctor.com), turned out okay, but had a bit of trouble spreading the dough thin enough. Had the crackers with butter and guacamole. Also made some Asian inspired soup with loads of vegetable and calf-tail.

Later at night: A bit of cheese, some olives and some more guacamole.

Goonergal · Jan 7, 2018

@ziggy_w do you have a recipe for the Sacher torte you keep mentioning?

shelley262 · Jan 7, 2018

ziggy_w said:
Hi @shelley262,

Thanks for posting. Have also bought this pasta, but haven't tried it yet. How does it taste and how does it compare to regular pasta?

@ziggy_w It’s fairly tasteless which is good as pasta is similar it’s more of a background. With a rich sauce it was just like pasta I thought it also had the right texture with an al dente bite mind you hadn’t had pasta for 4 months and was missing it and it tasted amazing for me.....just hit the right spot. I also saw on another thread that Aldi have started producing a soya bean spaghetti with similar slightly higher carb count at £ 1.99 feel another experiment coming on maybe with a slightly smaller portion?

shelley262 · Jan 7, 2018

ziggy_w said:
Saturday ...

Breakfast: Two double decaffeinated espressos with cream and xylitol.

Lunch: Tartar with mayonnaise and two eggs over-easy.

Snack: A small piece of low-carb Sacher torte with whipped cream. One more espresso with cream and xylitol.

Dinner: Made the seed crackers (recipe from dietdoctor.com), turned out okay, but had a bit of trouble spreading the dough thin enough. Had the crackers with butter and guacamole. Also made some Asian inspired soup with loads of vegetable and calf-tail.

Later at night: A bit of cheese, some olives and some more guacamole.

@ziggy_w I do the diet doctor seed crackers but have adapted recipe I make smaller quantities and spoon small amounts on to baking tray which I press down into small cracker shapes they work really well and much better in my opinion. If you want my quantities recipe happy to dig it out and let you have it.

ziggy_w · Jan 7, 2018

Hi @shelley262,

Thanks for the feedback. To be honest, I don't remember the real taste of pasta anymore either. It's been two and a half years by now. It is really good to know, though, that you didn't see much of rise after having them. I probably experiment with a small portion (maybe 50g) to see what it does to me. I am sometimes just looking for easy go to foods when I come home late from work.

I have actually made my own low-carb ravioli (almond and lupin flours, psyllium husks, salt, egg yolkes) once, which worked out really well -- but admittedly was a huge amount of work.

Please, also post the information on how you adapt the dietdoctor.com seed cracker recipe. Even though the crackers did turn out to be a bit thick, I really enjoyed the taste.

shelley262 · Jan 7, 2018

ziggy_w said:
Hi @shelley262,

Thanks for the feedback. To be honest, I don't remember the real taste of pasta anymore either. It's been two and a half years by now. It is really good to know, though, that you didn't see much of rise after having them. I probably experiment with a small portion (maybe 50g) to see what it does to me. I am sometimes just looking for easy go to foods when I come home late from work.

I have actually made my own low-carb ravioli (almond and lupin flours, psyllium husks, salt, egg yolkes) once, which worked out really well -- but admittedly was a huge amount of work.

Please, also post the information on how you adapt the dietdoctor.com seed cracker recipe. Even though the crackers did turn out to be a bit thick, I really enjoyed the taste.

First time I did them I followed recipe and then just put teaspoon blobs on tray with baking parchment and worked well but too many of them! So adapted to one that makes 9 small crackers I use
1 desertspoon of almond flour
1 desertspoon of phys husk or I have used ground flaxseed both work
4 desertspoons of mixed seeds I tend to buy a mixed seed bag as cheaper
Seasonings pinch I use celery salt and paprika but diet dr says just salt
1 tablespoon of oil I use olive or advocado oil diet dr uses coconut all seem to work
Tiny bit of boiling water to make it into a wet but not sloppy mix
Mix dry ingredients together
Add oil and then as much boiling water as needed but go steady! Leave to stand for about five mins to allow it to bind. ( I’ve just experimented with a batch that I’ve grated a small amount of Parmesan into and hoping they may bind even better will let you know!
Place 9 teaspoons of the mix onto baking parchment on tray well spread out and then use spoon or fingers to flatten and shape into small crackers.
I cook at 140 fan oven for 30 mins and then leave to cool.
Will let you know how latest batch goes they are in oven as we speak!
Edit now out of oven cooled and tested they taste delicious with Parmesan but think next time will reduce oil a bit to allow addition of Parmesan. Diet dr uses coconut oil and @ziggy_w used melted butter and these may provide a better bind when cooled. Having said this they taste delicious whatever you use and Parmesan means that they are a stand alone snack too!

ziggy_w · Jan 7, 2018

Hi @Goonergal,

Thanks for asking. I really enjoy the Sacher torte. I googled the recipe for it and then adapted it to be low carb.

I actually start by making mousse au chocolate and then adding two heaping table spoons of almond flour and carefully folding the mixture to maintain the volume. The recipe for the low-carb chocolate mousse I listed below.

Then bake it in a smallish baking tin (mine is 15cm in diameter or a bit more than 6") for about 30 minutes. It will be ready when a toothpick or skewer stuck in the middle of the cake comes out clean.

After taking the cake out of the oven, use a knife to cut around the edge of the tin. This way, the cake will not break open while it cools.

Cut the cake into three layers.

Put some low carb marmelade (I bought blackberry marmelade made with xylitol -- if you can't find it, I am sure you can make your own marmelade by just using fruit and xylitol) on top of each of the three layers and reassemble the cake).

Melt some high content chocolate at low temperature (less than 100 degrees centigrade), pour over the top, distribute evenly on top and the sides with a rubber spatula).

Put into the fridge to cool. The cake is done when the chocolate is set.

Preparation time (including the preparation of mousse au chocolate and baking time, but not the time in the fridge) is about one and a half hours to two hours.

If you decide to make it, please let me know how it works.

Mousse au Chocolate recipe

Ingredients
½ pound high cocoa content chocolate (220g)
6 ounces butter, cut in small pieces (170g)
6 large eggs, separated
½ cup xylitol or other sugar substitute
1 pinch salt

Preparation
1. Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
2. Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
3. Add the chocolate mixture to the yolks and blend well with a rubber spatula.
4. Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.

ziggy_w · Jan 7, 2018

shelley262 said:
First time I did them I followed recipe and then just put teaspoon blobs on tray with baking parchment and worked well but too many of them! So adapted to one that makes 9 small crackers I use
1 desertspoon of almond flour
1 desertspoon of phys husk or I have used ground flaxseed both work
4 desertspoons of mixed seeds I tend to buy a mixed seed bag as cheaper
Seasonings pinch I use celery salt and paprika but diet dr says just salt
1 tablespoon of oil I use olive or advocado oil diet dr uses coconut all seem to work
Tiny bit of boiling water to make it into a wet but not sloppy mix
Mix dry ingredients together
Add oil and then as much boiling water as needed but go steady! Leave to stand for about five mins to allow it to bind. ( I’ve just experimented with a batch that I’ve grated a small amount of Parmesan into and hoping they may bind even better will let you know!
Place 9 teaspoons of the mix onto baking parchment on tray well spread out and then use spoon or fingers to flatten and shape into small crackers.
I cook at 140 fan oven for 30 mins and then leave to cool.
Will let you know how latest batch goes they are in oven as we speak!

Thank you @shelley262.

Yesterday, I used melted butter fat, which was okay, but avocado oil sounds great. Will use this next time.

Like you, I also used celery powder in the mix, but also added caraway seeds -- which I think worked well.

Looking forward to hearing about your latest experiment with parmesan.

shelley262 · Jan 7, 2018

ziggy_w said:
Hi @Goonergal,

Thanks for asking. I really enjoy the Sacher torte. I googled the recipe for it and then adapted it to be low carb.

I actually start by making mousse au chocolate and then adding two heaping table spoons of almond flour and carefully folding the mixture to maintain the volume. The recipe for the low-carb chocolate mousse I listed below.

Then bake it in a smallish baking tin (mine is 15cm in diameter or a bit more than 6") for about 30 minutes. It will be ready when a toothpick or skewer stuck in the middle of the cake comes out clean.

After taking the cake out of the oven, use a knife to cut around the edge of the tin. This way, the cake will not break open while it cools.

Cut the cake into three layers.

Put some low carb marmelade (I bought blackberry marmelade made with xylitol -- if you can't find it, I am sure you can make your own marmelade by just using fruit and xylitol) on top of each of the three layers and reassemble the cake).

Melt some high content chocolate at low temperature (less than 100 degrees centigrade), pour over the top, distribute evenly on top and the sides with a rubber spatula).

Put into the fridge to cool. The cake is done when the chocolate is set.

Preparation time (including the preparation of mousse au chocolate and baking time, but not the time in the fridge) is about one and a half hours to two hours.

If you decide to make it, please let me know how it works.

Mousse au Chocolate recipe

Ingredients
½ pound high cocoa content chocolate (220g)
6 ounces butter, cut in small pieces (170g)
6 large eggs, separated
½ cup xylitol or other sugar substitute
1 pinch salt

Preparation
1. Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
2. Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
3. Add the chocolate mixture to the yolks and blend well with a rubber spatula.
4. Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.

This one looks well worth an experiment. I think maybe I could use a raspberry coulis with a bit of liquid sweetner I’ve got a dinner party on Friday where I’m up for desert this may be worth an experiment will let you know if I do it I just love trying out recipes

shelley262 · Jan 7, 2018

ziggy_w said:
Thank you @shelley262.

Yesterday, I used melted butter fat, which was okay, but avocado oil sounds great. Will use this next time.

Like you, I also used celery powder in the mix, but also added caraway seeds -- which I think worked well.

Looking forward to hearing about your latest experiment with parmesan.

Just out of oven and they do work better suppose cheese hardens when cooling unlike advocado or olive oil. Wonder if that is why they use coconut oil and you used butter which is similar! I found they taste great with advocado or olive oil but do end up a bit crumbly presume cheese not needed if use an oil that goes solid on cooling! Ps they taste delicious too!

ziggy_w · Jan 7, 2018

shelley262 said:
This one looks well worth an experiment. I think maybe I could use a raspberry coulis with a bit of liquid sweetner I’ve got a dinner party on Friday where I’m up for desert this may be worth an experiment will let you know if I do it I just love trying out recipes

I am certain raspberry coulis with sweetener will work wonderfully. I have to admit for my last Sacher torte I mixed the blackberry marmelade with red wine and then reduced the mixture by heating it.

Curious to hear how this works for you.

ziggy_w · Jan 7, 2018

shelley262 said:
View attachment 24882
Just out of oven and they do work better suppose cheese hardens when cooling unlike advocado or olive oil. Wonder if that is why they use coconut oil and you used butter which is similar! I found they taste great with advocado or olive oil but do end up a bit crumbly presume cheese not needed if use an oil that goes solid on cooling! Ps they taste delicious too!

Hi @shelley262,

I suppose parmesan would be worth it just for the taste. Thanks for the update.

shelley262 · Jan 7, 2018

ziggy_w said:
I am certain raspberry coulis with sweetener will work wonderfully. I have to admit for my last Sacher torte I mixed the blackberry marmelade with red wine and then reduced the mixture by heating it.

Curious to hear how this works for you.

Will let you know later this week!

Goonergal · Jan 7, 2018

ziggy_w said:
Hi @Goonergal,

Thanks for asking. I really enjoy the Sacher torte. I googled the recipe for it and then adapted it to be low carb.

I actually start by making mousse au chocolate and then adding two heaping table spoons of almond flour and carefully folding the mixture to maintain the volume. The recipe for the low-carb chocolate mousse I listed below.

Then bake it in a smallish baking tin (mine is 15cm in diameter or a bit more than 6") for about 30 minutes. It will be ready when a toothpick or skewer stuck in the middle of the cake comes out clean.

After taking the cake out of the oven, use a knife to cut around the edge of the tin. This way, the cake will not break open while it cools.

Cut the cake into three layers.

Put some low carb marmelade (I bought blackberry marmelade made with xylitol -- if you can't find it, I am sure you can make your own marmelade by just using fruit and xylitol) on top of each of the three layers and reassemble the cake).

Melt some high content chocolate at low temperature (less than 100 degrees centigrade), pour over the top, distribute evenly on top and the sides with a rubber spatula).

Put into the fridge to cool. The cake is done when the chocolate is set.

Preparation time (including the preparation of mousse au chocolate and baking time, but not the time in the fridge) is about one and a half hours to two hours.

If you decide to make it, please let me know how it works.

Mousse au Chocolate recipe

Ingredients
½ pound high cocoa content chocolate (220g)
6 ounces butter, cut in small pieces (170g)
6 large eggs, separated
½ cup xylitol or other sugar substitute
1 pinch salt

Preparation
1. Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
2. Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
3. Add the chocolate mixture to the yolks and blend well with a rubber spatula.
4. Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.

Thank you.

maglil55 · Jan 7, 2018

Seems I am getting a bit of normality again. Still have a niggling sore throat but no fever. Bed 5.8 and FBG 6 which is much improved.
B. Another Diet Doctor favourite of mine - a very simple 2 rashers of fried back bacon with 2 eggs fried in the bacon fat with parsley. Tassimo Americano grande with a dash of cream.
L. Nothing
D. Diet Doctor Keto cauliflower soup with pancetta (Not adding the pecan nots). Slice Hovis lower carb seeded with lurpack.
Diet Doctor smoked salmon and avocado.

https://www.dietdoctor.com/recipes/cauliflower-soup-crumbled-pancetta

https://www.dietdoctor.com/recipes/keto-salmon-filled-avocados

(The rest of them are having steamed jam sponge and custard hence why I am having avocado and smoked salmon).
I will still have my Sunday campari and soda and a wee prosecco.
It's nice not having to think about what to cook. Enjoying my last few hours of freedom. Schools and pre school back tomorrow as are swimming classes, karate, gym monkeys.....back into the routine again. Never mind only 5 weeks to half term.

shelley262 · Jan 7, 2018

maglil55 said:
Seems I am getting a bit of normality again. Still have a niggling sore throat but no fever. Bed 5.8 and FBG 6 which is much improved.
B. Another Diet Doctor favourite of mine - a very simple 2 rashers of fried back bacon with 2 eggs fried in the bacon fat with parsley. Tassimo Americano grande with a dash of cream.
L. Nothing
D. Diet Doctor Keto cauliflower soup with pancetta (Not adding the pecan nots). Slice Hovis lower carb seeded with lurpack.
Diet Doctor smoked salmon and avocado.

https://www.dietdoctor.com/recipes/cauliflower-soup-crumbled-pancetta

https://www.dietdoctor.com/recipes/keto-salmon-filled-avocados

(The rest of them are having steamed jam sponge and custard hence why I am having avocado and smoked salmon).
I will still have my Sunday campari and soda and a wee prosecco.
It's nice not having to think about what to cook. Enjoying my last few hours of freedom. Schools and pre school back tomorrow as are swimming classes, karate, gym monkeys.....back into the routine again. Never mind only 5 weeks to half term.

Amazing that you are not having a pud I’m not sure I could comfort myself with a savoury pud when others having a naughty pud think I’d need something like coffee and 100% choc or low carb pud - I’m impressed !

shelley262 · Jan 7, 2018

Hungry day today don’t know why but fasting in the morning so hopefully can pull it back
Breakfast - bacon egg and mushrooms
Lunch - three small Keto seed crackers, cheese with small amount celery and tomato
Dinner slow cooked sirloin of beef with braised celery and steamed cabbage now on a glass of red wine and planning one piece of low carb lemon shortbread with my coffee later! Well it’s the weekend !

What have you eaten today? (Low carb forum)

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