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.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.
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.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.
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.
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.
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.
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
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.
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?
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.
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.
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!
I just screen shot or type recipes into notes on my iPad/iPhone!I know! Do you have Copy Me That? You can store recipes direct from forum posts using that.
It’s in final version of recipes booklet sent by email this amThank you, I’ll screen shot it now before the message disappears way back. This thread moves on so quickly!
So good to see you back xHi @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.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?