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What have you eaten today? (Low carb forum)

I kind of fell into the role Ian. Was my Mum initially. She came from a close family and was determined that would continue so the family would gather for dinner every Sunday. We lived just across the road. When Mum became Ill my sister and I shared the Sunday load then sis took over when Mum died. I inherited it when sis started spending half the year in Italy so for 30 odd years I've had responsibility for Sunday gatherings although son does the occasional one. A lot of juggling at the moment though with two surviving siblings Ill and 2 grandsons I look after a lot. Having said that I used to do this (minus the grandsons) and do a job that involved travel all over the place, long hours and a lot of time away from home so I should have more time to do things
 
Nowt so far at 1235hrs
 
Bed 6.3 FBG 4.9 and I lost 4 lbs this week having been stuck for ages. Must be the inadvertent OMADs that made the difference. Today is not an OMAD.
B. Slice GF black pudding , 2 rashers back bacon, fried egg and 2 Tesco GF pork chipolatos. Tassimo Americano grande with a dash of cream.
L. Nothing
D. Campari and soda and a wee prosecco. Will skip the starter. Main is a Nigella recipe. Butterflied leg of lamb

https://www.nigella.com/recipes/butterflied-leg-of-lamb-with-bay-leaves-and-balsamic-vinegar

I'm doing parmentier celeriac with rosemary and the carb eaters can have roast potatoes. Wilted spinach and air fried green beans and asperagus. Weirdly I will also have mint sauce. I say weirdly because I never liked mint yet since going LC it is one of the things I now crave.
I'm also considering Nigella' s chocolate olive oil mousse.
You aficionados of her chocolate olive oil cake will realise you take the chocolate content up (I'm using 85%) and substitute erithyol for the sugar.

https://www.nigella.com/recipes/chocolate-olive-oil-mousse
 
ianpspurs said:
CMT? I know of an unpleasant condition called CMT but I assume this one is different - anyone able to enlighten me?
Edit: Just realised what your CMT stands for
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I know all about the other CMT too. My DIL has it. Thankfully mild although she now has leg strappings but only to just above the ankle and special insoles. She deals with the leg strappings by wearing some very fancy Doc Martin's!
 
Goonergal said:
I noticed that Amazon.com will deliver the mini instant pot to the UK. Shipping fees a bit hefty, but having serious thoughts about it.
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Goonergal - Very, very seriously caveat emptor. The US version is designed for 110v, so you would need an inverter and you wouldn't have a warranty because of that. Honestly, when my OH has been away for sometime lengthy periods, I have still utilised the 6ltr and just kept the freezer stocked.

My serious advice would be either to wait for th 3ltr, or have a 6ltr. @Brunneria has an 8ltr and seems very happy with it, but they're currently unavailable, but will be back soon.
 

Oh boy - Have a look at some of these. I have made, and eaten the following

https://www.wholesomeyum.com/recipes/low-carb-chili-in-crock-pot-or-instant-pot-paleo-gluten-free/ This was delish, although I made a half batch and it was HOT, so may have gone a bit wonky with the spices, maybe.

This woman's blog is excellent, especially if you like Indian food. https://myheartbeets.com/instant-pot-kerala-masala-egg-roast-nadan-mutta-roast/

For a basis for LOADS of curries, I use this masala recipe. It makes for a super fast lob, lock and forget curry option: https://joshicooks.com/onion-tomato-masala/ Although there aarre lots of ingredients/spides, once you have made and frozen a batch, you have enough masala for probably 20 healthy appetite servings. As it is the basis, you need to make the end stage curry, madrass, tikka masala or whatever, by adding the specific spices when prepping that dish.

This is fab, and I converted it by slashing the fluid content and going for about 40 minutes, plus slow rreelease. Melt in the mouth: http://queenketo.com/keto-beef-shin-creamed-brussels-sprouts/



I haven't made these, but they are on the list, so won't make any specific comment on them:

https://hispanickitchen.com/recipes/easy-homemade-chorizo/

https://twosleevers.com/instant-pot-keto-ricotta-lemon-cheesecake/
 
DCUKMod said:
Oh boy - Have a look at some of these. I have made, and eaten the following
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Thanks and there may be hope for the IP yet - just don't see it being as high on my lost of favourites as Sous Vide. The SV is my summer and IP may make it to my Spring - not sure what my Autumn and Winter are The buttered sprouts look like vegetables for people who don't like vegetables - although I do like bacon/chorizo and chestnuts with sprouts at times. Saw the cunning ploy to get me to love the IP with a chorizo recipe
I have sent the links to my wife - she doesn't eat food with much spice but I like it so we'll see.
 
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Twosleevers does loads of stuff, and the filtering fuctionality on her website is excellent. She (and her husband) has had gastric sleeve surgery, so a lot of her stuff, although not all, is keto.

We like seriously flavoursome food, so my choices are influenced by that, but really convenient things like being able to pull a batch of chilli/no-spag-bol/casserole or soup, and reheat it in 15 minutes is really helpful when in a rush, or one might have,...... erm,........ forgotten to take something out for dinner.
 
I can see how the IP would have been exceptionally useful when we both worked. The forgetting element would not worry me - I am happy to eat salad twice a day but Mrs P not so. Nonetheless, I need to extend my LC/Keto wings as I feel I am probably just eating as before just removing obvious carb sources which I think is probably not embracing the spirit of the enterprise
 

To be honest, I was nervous of the IP when I bought it. I was replacing a slow cooker, whe I noticed a crrack in the inner pot, but decided I wanted the replacement to work harder to justify it's place. I decided on a multi-cooker, which nded up with the IP as I wanted a stailess steel inner, rather then non-stick.

Once I had it, and had done the water test, I decided it could be at the centre of a new food adventurere, so I've tried loads of experiments in it, just to improve confidence.

My SV was a bit of a whim, and I like it, but being an impatient sort, I find the loooooooooong cooking times to be a challenge sometimes. My ginfusions are just a bit of fun, for the times I fancy a small tipple. Today's Ginammon (cinammon infused Motherer's Ruin) is a deep brown colour, from the sticks, so I'll chill, filter and likely try a nip later.

That obviously means therer'll be no sense out of me later, although some mightn't notice any difference.
 

Completely forgot about the voltage difference, thanks!
 
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