What have you eaten today? (Low carb forum)

[DCUKMod]

I needed some cheapo ziploc bags today, so dropped into our local Poundstretcher, as they stock them.

Trundling around to the correct place, I spied the following. At 59p a bar, it sounded a bargain to me.

I'm not chocolate person to the extent I've had a bar of 85% which has a bit grated off the end to embellish berries and cream every blue moon

MY OH reckons it must be the longest lasting bar of decent chocolate in UK.

 

[jayney27]

I agree with you both @jayney27 and @ianpspurs self doubt and head scratching and staring into the fridge are all commonplace in my home too.

B: smoked salmon, scrambled egg, avocado and coffee and cream

L: a sort of courgetti carbonara which was really just a fry up with parmesan on top. Followed by one of the failed CCBs from yesterday, like you found @Goonergal mine was rock solid but better than yesterday by far.

MAS experimenting with caramel ( again) and ate quite a lot of it with my small remaining amount of dark chocolate. I might just buy the 2.5 kg bag of Callebaut, resistance is futile - I’ll designate its own cupboard.

D: 2 smallish lamb chops and a local butcher’s homemade sausage with cauliflower mash and a glass of red.

I think some days all we can do is scratch our heads and just go with the flow. On these days I try reminding myself that less than a year ago I was completely in the dark about this condition but it already decided that I was going to be a suitable host for it. I was happy in my ignorance and maybe, just maybe still would be. However that said and now I know what I know I am in a position to make positive changes and informed choices and a rogue meal or a slightly off the rails day is not going to harm me, I just need to make sure that I am as sensible as I can be as often as I can.

 

[shelley262]

Hi all bank holiday weekend well on its way and fun ahead for all I hope
Breakfast one slice of bacon and egg
Lunch four LC seeded crispbreads with a bit of cheese followed by an hours LC taster session and coffee with old friend who is considering low carb - as putting on a lot of weight around the middle and struggling with her health. we shared one each of the following - mini loaf lemon drizzle, CCB and flapjack - adapted versions. Flapjack took some chewing but really delicious thank you so much for your innovations @ianpspurs and of course Mrs P! Know these will become a staple over time
Dinner slow cooker bolognese with one slice of LC garlic bread and largeglass of red followed by half a lemon drizzle mini loaf and Greek yoghurt
Celebs begin tomorrow lovely family time ahead and fridge and freezer full

 

[ianpspurs]

a rogue meal or a slightly off the rails day is not going to harm me, I just need to make sure that I am as sensible as I can be as often as I can.

My problem is not a rogue meal or off the rails day it is spending so much time agonising over what might keep bg and weight reasonable or if I should eat at all that I have lost all sight of enjoying food or eating what I enjoy. Didn't start out like this something changed about April/May this year. This worries me a great deal - it is not healthy.

 

[Rachox]

I’ve sent off for a box - just to keep me going until I can crack caramelgate bars.
I told myself not to do any more online shopping for a bit after this morning’s delivery- a pack of 8 bottles of vanilla extract. 8!! Just one bottle takes me a few years to get through. How did I not notice they came in packs of 8?
I’m bringing 7 up with me to the event in Birmingham - free to good homes.

How did I miss this yesterday? I am just coming to the end of my bottle of vanilla extract, so can I nab one please? Are you sure you don’t want money for it?
I’d the same when I first ordered lancets, I put the decimal point in the wrong place and ended up with hundreds! I’ve managed to give a few away via this forum

 

[jayney27]

My problem is not a rogue meal or off the rails day it is spending so much time agonising over what might keep bg and weight reasonable or if I should eat at all that I have lost all sight of enjoying food. Didn't start out like this something changed about April/May this year. This worries me a great deal - it is not healthy.

Maybe it’s down to a need or desire to be in control of the situation or in this case the condition.
sometimes the will to control becomes so strong we don’t act or think rationally.
I have no answer to offer Ian but I do understand what you are wrestling with, it makes sense to me. I have occasionally be known to have an emotional wipe out and feel quite desperate about what to eat when I think everything seems off limits to me, trying to make a wise choice or pick the best of a bad bunch is impossible at times like this so I throw my toys and bemoan that there is nothing I can have, obviously not true but rather than risk it I adopt this safety valve. I think the same rationale can be applied when we might eat something that in different circumstance we would avoid like the plague and are then wracked with guilt. I hope you can find your way out of this situation and start to enjoy food again.

 

[Goonergal]

My problem is not a rogue meal or off the rails day it is spending so much time agonising over what might keep bg and weight reasonable or if I should eat at all that I have lost all sight of enjoying food or eating what I enjoy. Didn't start out like this something changed about April/May this year. This worries me a great deal - it is not healthy.

Really don’t know what to suggest but sending hugs and hope you can find your way through this.

 

[DJC3]

How did I miss this yesterday? I am just coming to the end of my bottle of vanilla extract, so can I nab one please? Are you sure you don’t want money for it?
I’d the same when I first ordered lancets, I put the decimal point in the wrong place and ended up with hundreds! I’ve managed to give a few away via this forum

Of course you can have one - it’d take me a month of Sundays to get through them all.

I did the opposite when doing my very first online grocery shop - managed to order 1 satsuma ( rather than a bag of) it looked very lonely in the fruitbowl and 5 of us had to share it.

 

[DJC3]

My problem is not a rogue meal or off the rails day it is spending so much time agonising over what might keep bg and weight reasonable or if I should eat at all that I have lost all sight of enjoying food or eating what I enjoy. Didn't start out like this something changed about April/May this year. This worries me a great deal - it is not healthy.

You seem to be a naturally logical chap with great attention to detail. Maybe its your IT training where everything has a logical explanation? I don’t think we will ever understand all the influences on a biological system though - cause and effect are rarely completely straightforward.
I wonder what did change earlier this year though to make you feel like this? I can understand your worry, when something that used to be so enjoyable has become a cause of angst. I really hope its just a phase and you’ll push through it. You seem to have a lovely family, have they noticed the change? Sending hugs and good wishes.

 

[Goonergal]

Purely in the interests of experimentation I just put a CCB in the microwave for 1 minute and tried it with some cream. Very good!

 

[Rachox]

Can someone please post the final perfect version of the CCBs please, I can’t seem to find it as the thread is sooooo long now! I need to keep my seed intake up and would love a different options

Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: Skinny Café pancake with bacon and SF maple syrup followed by Greek yoghurt and raspberries.
Mid afternoon: Carb Killer mint and dark chocolate bar with a black coffee.
Dinner: cold roast chicken, coleslaw, cauliflower, broccoli and radish salad and pork scratchings followed by Breyers chocolate ice cream with strawberries and LC chocolate granola.

 

[ziggy_w]

Hey @ziggy_w just saw your name popping up agreeing with a post on another thread. Reminded me we haven’t seen you for a while. Is work any calmer now?

Hi @Goonergal,

How are you?

As it happens I handed in the last of the graded exams yesterday. So, I am off for a month now. I've been missing everyone on the forum. Looking forward to catching up.

This is what I had today:

Breakfast: A Thai curry with eggplant, tomatoes, onions, thai basil and lamb, two scrambled eggs, two double decaffeinated espressos with cream.

Snack: About 10g of 85% chocolate, a small piece of homemade carrot-zucchini cake.

Dinner: A DD keto roll with lettuce, mayonnaise and shrimp. Another small piece of carrot-zucchini cake (the cake turned out to be quite large, so will probably last at least a week -- if not longer). A glass of dry red wine.

 

[Goonergal]

Can someone please post the final perfect version of the CCBs please, I can’t seem to find it as the thread is sooooo long now! I need to keep my seed intake up and would love a different options.

This is it - from @shelley262 recipe booklet:


Low Carb High Fibre Flapjacks or Chocolate Bars
The flapjacks/bars are made in a mould – the amounts below works for a
10 space mini loaf silicone mould (each mould 7cms by 4cms)
Carb content for Flapjacks is mainly the ground flaxseed, which with other dry ingredients totals 5g for all 10 bars = 0.5g per flapjack
Carb content for Chocolate Bars depends on the chocolate used so for example 85% choc is on average 22g per 100g and so would add 33g to total making mix 38g for all 10 bars = 3.8g of carb per chocolate bar. This could be reduced by using a 100% chocolate - but check nutrition on the bar of choice.
Ingredients
For Flapjacks/ Basic mix for chocolate bars
● Dry mix - 20g of Psyllium husk, 150g of ground flaxseed and 30g Of inulin mixed in large mixing bowl
● For caramel - 120g of butter, 50g of Inulin and 120g of erythritol OR skip this process, it can be hard to get it right - and use a sweetened zero carb caramel syrup and the 120g butter.
For chocolate bars (optional)
● 150g of 85% cocoa, or higher, dark chocolate Method
1. Have dry ingredients ready in large mixing bowl
2. If making caramel - melt the butter in a pan then add the inulin and
dissolve followed by the erythritol. It will crystallise if you don't keep stirring. You'll need to keep heat low until sweetener dissolves. Then raise temp slightly and lightly bubble while stirring until the mix turns a light caramel colour. NB don’t over cook - it will be difficult to work with and may make flapjack/bars too chewy, you're aiming for flavour it doesn't need to be thickened!
3. If using commercial caramel sauce -melt the butter in a pan and take off heat and cool and then add enough of the sauce to the butter to give flavour and sweetness to personal taste.
4. Mix the caramel sauce into dry mixture until it is combined
5. Divide mix into 10 and press into loaf tins - put in fridge to cool and set.
6. If making chocolate high fibre bars - once caramel and dry mix
combined leave to one side to cool a bit. Meanwhile melt the dark chocolate and then mix into the flapjack mixture. Then divide into moulds and put in fridge to cool and set.

 

[Goonergal]

Hi @Goonergal,

How are you?

As it happens I handed in the last of the graded exams yesterday. So, I am off for a month now. I've been missing everyone on the forum. Looking forward to catching up.

This is what I had today:

Breakfast: A Thai curry with eggplant, tomatoes, onions, thai basil and lamb, two scrambled eggs, two double decaffeinated espressos with cream.

Snack: About 10g of 85% chocolate, a small piece of homemade carrot-zucchini cake.

Dinner: A DD keto roll with lettuce, mayonnaise and shrimp. Another small piece of carrot-zucchini cake (the cake turned out to be quite large, so will probably last at least a week -- if not longer). A glass of dry red wine.

Hi @ziggy_w glad to see you - and your Keto rolls - back. I’m doing well. Hope you enjoy your month off - sounds like you deserve it.

 

[Rachox]

This is it - from @shelley262 recipe booklet:


Low Carb High Fibre Flapjacks or Chocolate Bars
The flapjacks/bars are made in a mould – the amounts below works for a
10 space mini loaf silicone mould (each mould 7cms by 4cms)
Carb content for Flapjacks is mainly the ground flaxseed, which with other dry ingredients totals 5g for all 10 bars = 0.5g per flapjack
Carb content for Chocolate Bars depends on the chocolate used so for example 85% choc is on average 22g per 100g and so would add 33g to total making mix 38g for all 10 bars = 3.8g of carb per chocolate bar. This could be reduced by using a 100% chocolate - but check nutrition on the bar of choice.
Ingredients
For Flapjacks/ Basic mix for chocolate bars
● Dry mix - 20g of Psyllium husk, 150g of ground flaxseed and 30g Of inulin mixed in large mixing bowl
● For caramel - 120g of butter, 50g of Inulin and 120g of erythritol OR skip this process, it can be hard to get it right - and use a sweetened zero carb caramel syrup and the 120g butter.
For chocolate bars (optional)
● 150g of 85% cocoa, or higher, dark chocolate Method
1. Have dry ingredients ready in large mixing bowl
2. If making caramel - melt the butter in a pan then add the inulin and
dissolve followed by the erythritol. It will crystallise if you don't keep stirring. You'll need to keep heat low until sweetener dissolves. Then raise temp slightly and lightly bubble while stirring until the mix turns a light caramel colour. NB don’t over cook - it will be difficult to work with and may make flapjack/bars too chewy, you're aiming for flavour it doesn't need to be thickened!
3. If using commercial caramel sauce -melt the butter in a pan and take off heat and cool and then add enough of the sauce to the butter to give flavour and sweetness to personal taste.
4. Mix the caramel sauce into dry mixture until it is combined
5. Divide mix into 10 and press into loaf tins - put in fridge to cool and set.
6. If making chocolate high fibre bars - once caramel and dry mix
combined leave to one side to cool a bit. Meanwhile melt the dark chocolate and then mix into the flapjack mixture. Then divide into moulds and put in fridge to cool and set.

Thank you, I’ll screen shot it now before the message disappears way back. This thread moves on so quickly!

 

[Goonergal]

Thank you, I’ll screen shot it now before the message disappears way back. This thread moves on so quickly!

I know! Do you have Copy Me That? You can store recipes direct from forum posts using that.

 

[Rachox]

I know! Do you have Copy Me That? You can store recipes direct from forum posts using that.

I just screen shot or type recipes into notes on my iPad/iPhone!

 

[shelley262]

Thank you, I’ll screen shot it now before the message disappears way back. This thread moves on so quickly!

It’s in final version of recipes booklet sent by email this am

 

[shelley262]

Hi @Goonergal,

How are you?

As it happens I handed in the last of the graded exams yesterday. So, I am off for a month now. I've been missing everyone on the forum. Looking forward to catching up.

This is what I had today:

Breakfast: A Thai curry with eggplant, tomatoes, onions, thai basil and lamb, two scrambled eggs, two double decaffeinated espressos with cream.

Snack: About 10g of 85% chocolate, a small piece of homemade carrot-zucchini cake.

Dinner: A DD keto roll with lettuce, mayonnaise and shrimp. Another small piece of carrot-zucchini cake (the cake turned out to be quite large, so will probably last at least a week -- if not longer). A glass of dry red wine.

So good to see you back x

 

[PenguinMum]

@ianpspurs you sound very fed up. I just think Diabetes levels go up sometimes for no particular reason and its hard to take. But things change and hopefully you will be back in clover before you know it.
I am with my friend on Kent tonight and usually I eat cold food for the first few days to save her the smell of food in the house. However when she was in bed I nipped across to the fish and chip shop and bought myselfa cod and it had very little batter so that was my supper. Just wanted something hot I didnt have to cook. Usually fish works well and it was amazing but will see what my morning levels are like.