I’ve been busy in the kitchen too.
Had a large celeriac so I have made some into a soup, mash to go with my cod which will be my dinner later and some that i have par boiled and tossed in oil and paprika, these will be cooked tomorrow as chips.
I’ve also made a lo dough quiche.
I've been very strict with carbs and I've lost more weight. Also trying not to stress (but not easy with all the family illness as you know). I've also got a new gym so I've upped the Aqua fit and gym sessions although I have a niggling shoulder injury. My BGs can still go up when illness is setting in although not as bad as previously.
Monk Fruit sweetener has been a fairly recent introduction for me. I came across it on a site where there are some rather good Keto Asian recipes www.betterthanbreadketo.com
The monk fruit I use is the Lakanto. There's golden classic which is like a brown sugar and also a white granulated. Very little effect on the BGs. Interestingly it makes wonderful caramel which should interest you. They also make a maple syrup substitute from monk fruit.
I had an experiment going not so long ago as I found a Keto instant pot recipe for creme brulee. Monk Fruit did caramelise with a blow torch but the clear winner for the toffee crack (thanks to @ianpspurs) was inulin. You would never know it was not a 'normal' creme brulee. Monk Fruit wins hands down for caramel though.
Keto sticky toffee pudding is next but how Keto I can get it will be a challenge!
Hi Rachel, I’m sure that any of the things I made today would freeze, I’ve frozen my homemade cauliflower soup and it was ok when defrosted and re heated so I would be happy to do the same with the celeriac, I have also par boiled and frozen potatoes in the past then roasted straight from the freezer so again the chips I’ve prepped would work. Not freezing anything today though as I’ve just eaten the mash and the chips will be cooked and served with the soup tomorrow, as the soup is fairly thick I think they will be nice as a dipping chip, well that’s what I’m hoping.Tesco. com have stopped selling coconut cream (essential ingredient for my coconut ‘porridge’) and celeriac, so every few weeks I’m ordering from Waitrose to stock up on coconut cream and I noticed they do celeriac, this week it’s Waitrose so celeriac is back on the menuHave you discovered any good way to freeze any left overs @jayney27
Snap mine too, I have also added curry powder in the past.Well thank you for inventing CCBs @ianpspurs i can tell from the smell and the little taste I had that I’m going to enjoy them
I think I’ll go for par boiled celeriac chips if there’s any celeriac left. I do mine with paprika too @jayney27
I've got a few. I'm going to fiddle about With them and will probably end up with a combo. Caroline Ketchum's from all day I dream about food looks sensible but it's the wrong colour for me. Sticky toffee pudding should be dark. I'll need to experiment this week.Really wonderful results and well deserved, @maglil55. Your blood sugars are noticeably lower now.
Also thanks for the info on the monk fruit and the inulin. Really have to try this. Do you have a recipe for the sticky toffee pudding? Sounds wonderful. Definitely can't say we are deprived eating low carb, can we?
A quick question for the honourable members - has anyone tried blending a bit of cocoa powder into a nut butter to make a choc nut spread? I tried making 'notella' with avocado but it was horrid
Oh that sounds ideal! Yes, a spread to go on toast. I bought a three nut spread (almonds, pecans and peanuts) and thought about adapting it to make it chocolateyHaven’t made a spread (are you looking for something to put on toast or bread?) but using chocolate rather than cocoa mixed with almond butter is very tasty, especially mixed with extra thick double cream. I use it as a dessert, but sure it would work as a spread - melt some high percentage cocoa chocolate (I use Hotel Chocolat 100% buttons), add cream and almond butter, stir. Tastes great and is very addictive.
Glad you had a good holiday.
Oh that sounds ideal! Yes, a spread to go on toast. I bought a three nut spread (almonds, pecans and peanuts) and thought about adapting it to make it chocolatey
Had a lovely holiday and food wasn't really an issue but I'm a bit relieved to be back in charge of what's on my plate!
Breakfast - overnight oats small portion plus berries
Mid morning snack - handful of pecans
Lunch - lo dough 'toast' and paté
Dinner - oven baked salmon with chilli and garlic stir fried veg. SF jelly.
A quick question for the honourable members - has anyone tried blending a bit of cocoa powder into a nut butter to make a choc nut spread? I tried making 'notella' with avocado but it was horrid
It had THE most peculiar smellAgree with you on the avocado. I had one failed experiment with making chocolate avocado truffles. Never again!
Hi, loving the new avatar.A wet and grotty day here, visiting my daughter, she’s got the heating on!
B: bacon sandwich made with the 90second microwave bread and fried after construction in the bacon fat.
L: Went to Wheal Martyn ( clay mining museum) with family and had lunch in their lovely cafe. A bacon brie and cranberry burger without the cranberry, bun or chips. Could only eat 1/2 of it though.
D: will be a take out curry - saag paneer and chicken tikka starter portion
Ive got the orange jelly setting at home to make those Jaffa cakes you posted last week @maglil55 ( if there’s enough of the Callebaut chocolate left!) well done on the weight loss and increased activity by the way.
@Rachox I made the chocolate granola a couple of weeks ago - I loved it but irritatingly so did everyone else and 2 daughters have taken 1/2 each away with them so I’ve got to make more too.
I’ve also frozen celeriac successfully, usually parboiled.
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?