What have you eaten today? (Low carb forum)

Administrator said:

Share what you've eaten today with the rest of the DCUK community and maybe steal a few ideas for yourself!

Please remember that this is the 'Low Carb Diet Forum' and that this thread isn't for low carb debates

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Breakfast
Scrambled eggs, butter cream, asparagus, mint tea

lunch
crunchy salad raw carrots mung beans, avocado, half grilled chicken breast. tea

dinner
small steak on BBQ. Green beans, caulifour, broccoli
Natural Greek Yogurt, handful walnuts and almonds
Mint Tea

Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream (2 tsp) washed down with a black coffee.
Lunch: left over brocolli and cauli cheese and veggies followed by Greek yoghurt and blueberries.
Mid-afternoon: black coffee and chocolate brownie PhD bar (I preferred the peanut one!).
Dinner: carbonara made with Explore Cuisine fettuccini, bacon, mushrooms, cream and eggs plus a few peas with a sprinkle of grated extra mature cheddar, followed by strawberries and vanilla Oppo.

#13964ianpspurs, Today's menu finally produced a result I am satisfied with 4.4 @ 2hrs after evening meal. Maybe I am learning a little as I go.

DCUKMod said:

Is there a sweepstake for @shelley262 's HbA1c?

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I’ll go for 31 as it’s what she is hoping for and I have great faith.

Pork cheek sounds interesting, good that you made enough to freeze too.

Morning all. Just wondering, has anyone tried to make celeriac crisps and if so were they actually crisp like?

ianpspurs said:

Morning all. Just wondering, has anyone tried to make celeriac crisps and if so were they actually crisp like?

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I make celeriac chips but never tried crisps. It's not the easiest to get crisp. I coat them with a mix of ground pork scratching, parmesan and some garlic granules if I oven cook them. Otherwise I just deep fry but they don't crisp. Still good though.

maglil55 said:

I make celeriac chips but never tried crisps. It's not the easiest to get crisp. I coat them with a mix of ground pork scratching, parmesan and some garlic granules if I oven cook them. Otherwise I just deep fry but they don't crisp. Still good though.

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Thanks for the reply. I have gone down the coat and roast route and also the puree which I actually like best. I plan to grow some again the year and experiment with crisps maybe need a triple cooked approach?

@maglil55 and @ianpspurs I’ve never managed celeriac with a crispy outside either.

I’ve only discovered the joys of kale crisps in the last month and am completely hooked on them.
Are there any other low carb veg that lend themselves to crisping?

DJC3 said:

@maglil55 and @ianpspurs I’ve never managed celeriac with a crispy outside either.
I’ve only discovered the joys of kale crisps in the last month and am completely hooked on them.
Are there any other low carb veg that lend themselves to crisping?

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Can be done with shredded cabbage and I imagine chard would comply.

DJC3 said:

@maglil55 and @ianpspurs I’ve never managed celeriac with a crispy outside either.

I’ve only discovered the joys of kale crisps in the last month and am completely hooked on them.
Are there any other low carb veg that lend themselves to crisping?

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My son has done parsnip and beetroot before and loads of different fruits for my grandsons but he has a biltong dryer that he uses to dry them out and yes they do go crispy. He has the Luvele dryer as you can stack it up and you can get an insert for fruits and veg. Andrew James does a digital food dehydrator which is good for veg. Takes a few days but you will get your crisps. Both are on Amazon. If you put biltong dryer in the search on Amazon they should pop up.

Ah home made biltong sounds good. But I don’t want to buy more stuff, I have too much and we’re in the process of downsizing.

I know a dog walker who makes liver treats for her charges in the same way, costs just pence.

maglil55 said:

My son has done parsnip and beetroot before and loads of different fruits for my grandsons but he has a biltong dryer that he uses to dry them out and yes they do go crispy. He has the Luvele dryer as you can stack it up and you can get an insert for fruits and veg. Andrew James does a digital food dehydrator which is good for veg. Takes a few days but you will get your crisps. Both are on Amazon. If you put biltong dryer in the search on Amazon they should pop up.

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That is very useful. We have looked these and wondered if they would work as bottling takes lots of time and even 2 freezers get full! @maglil55 you are brilliant

DJC3 said:

Ah home made biltong sounds good. But I don’t want to buy more stuff, I have too much and we’re in the process of downsizing.

I know a dog walker who makes liver treats for her charges in the same way, costs just pence.

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It was his neighbours that got him into it and it is like a major production line in his house now. He tried quite a few spices out. The Luvele machine is round and as I mentioned you stack up so you can make loads in a not too big footprint. It's about the size of my Instant Pot.

Today's input:

B: 1 x Starbucks mug tea 30 mls double cream

30 mins moderate exercise 2 x Starbucks mug tea; 1 30 mls double cream; 1 Almond milk

MMS: SD Mug coffee with double cream

L: Mackerel in olive oil; Avocado; Chia seed; Psyllium Husk powder; Lettuce; cucumber; radish; spring onion; Homemade Mayo

MAS: SD mug tea double cream

D: Spare ribs; Homemade low carb barbeque sauce; mushrooms; kale chips; 1 pint water with cider vinegar and Himalayan salt

MMS = mid morning snack; MAS = mid afternoon snack

If anyone wants the barbeque sauce recipe I will post it if asked!

Are my messages being deleted?

so far a few bites of canned corn beef

ianpspurs said:

Today's input:

B: 1 x Starbucks mug tea 30 mls double cream

30 mins moderate exercise 2 x Starbucks mug tea; 1 30 mls double cream; 1 Almond milk

MMS: SD Mug coffee with double cream

L: Mackerel in olive oil; Avocado; Chia seed; Psyllium Husk powder; Lettuce; cucumber; radish; spring onion; Homemade Mayo

MAS: SD mug tea double cream

D: Spare ribs; Homemade low carb barbeque sauce; mushrooms; kale chips; 1 pint water with cider vinegar and Himalayan salt

MMS = mid morning snack; MAS = mid afternoon snack

If anyone wants the barbeque sauce recipe I will post it if asked!

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Yes, please.

Guzzler said:

Yes, please.

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For you Guzzler - can't remember the website so can't give the link:

Barbeque sauce/ pulled pork sauceVersion 1

1/2 cup reduced-sugar ketchup or natural ketchup without added sugar Tesco seems to be cheapest and lowest carb

2 T tomato paste

4 T Stevia-in-the-Raw Granulated Sweetener (use the sweetener of choice )

1/4 cup apple cider vinegar

1/4 cup mustard (American yellow mustard; We use French’s classic)

2 tsp. Green Tabasco Sauce (or 1 tsp. red Tabasco)

1 1/2 T Worcestershire sauce

1/2 tsp. Liquid Smoke (or more, optional but recommended) we use more!

Basically tweak to taste; we make a batch and keep in fridge during summer. Version 1 is our goto.

Version 2

1/4 cup vinegar

1 1/2 cup tomato sauce. (1 15 oz can)

3 tablespoons Worcestershire sauce

1 1/2 tablespoon yellow hot dog mustard

3/4 tablespoon Franks Hot Sauce (the chicken wing sauce)

1 dash cayenne pepper. Go easy!!!!

3 teaspoons lemon juice

1 1/2 teaspoon liquid smoke flavoring

6 teaspoons Splenda or 18 drops of Liquid Splenda


Add vinegar and all other ingredients except mustard to a sauce pan and slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended. Then add mustard mixture back to sauce in pan.


Bring to a boil, and lower heat. Let simmer for a few minutes. Let cool, then refrigerate.

I'll give version 2 if you want but we now use this one