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What have you eaten today? (Low carb forum)

Hi all. Another big eating day today.

Lunch - you guessed it. M&S Serrano ham and manchego rollitos. The change up was adding some smoked salmon parcels. Followed up with some Montezuma’s Absolute Black with orange and cocoa nibs. The shame was I missed an email from my boss offering to treat me to Nando’s.

Dinner - spur of the moment decision to drop into kebab shop near work. Small doner (no bread) with salad - my first veg of the week. Followed up with clotted cream mixed with almond butter when I got home. Interestingly BG dropped to,lowest reading of the day 2 hours later.
 
Evening all shame forum keeps having probs. Weather dreadful today but at least got lots of outstanding indoor jobs done.
Breakfast one each of bacon, egg and mushroom
Lunch salad made with smoked trout, advocado, lemon juice, mayo and seeds plus a few walnuts and seed crispbreads
Dinner two lamb cutlets, on bed of cauli mash and mushrooms with glass of red wine followed by raspberry clafoutis with cream
Only 2 more days to my holiday - getting a bit excited just a few more things to resolve and then packing,
 
Evening everyone, quiet day resting as feeling under the weather with a cold thankfully the sore throat had eased a little, I trust you are feeling better @DJC3 ?
B managed half of the omelette that was very kindly made for me this morning
Late morning I had an almond milk cappuccino
Very late lunch as I didn’t feel up to making anything Di just had some wafer thin chicken and the M&S whipped cream cheese
D I threw muchrooms and sausages in the pressure cooker to make a simple but tasty casserole served with some celeriac chips followed by some oppo ice cream to cool my throat
Despite feeling poorly BG has been surprisingly well behaved
 
Hope you soon feel better - seems change of season has affected quite a few members,
 
High carb ginger biscuits are my only concession when it comes to tea dipping. Alas, this is now a distant memory
 

Yes thanks Jayney, an awful lot better than yesterday. I hope you’ll be ok by tomorrow. Like you I just wanted something cold to soothe my throat.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: tuna mayo with cauliflower, broccoli and yellow pepper salad followed by Greek yoghurt and raspberries.
Mid afternoon: peanut phd bar (thanks @xfieldok!) with black coffee.
Dinner: omelette filled with extra strong cheddar and mozarella mixed, followed by SF jelly, cream and LC chocolate granola.
 
Hello all.

Thanks for your kind wishes, @Goonergal, @shelley262, @DJC3, @jayney27.

Strange day today. Planned to get up at 7 a.m. for my blood tests, but overslept and then found out about a work meeting at 10 a.m., which I had forgotten about. So, I rushed out the door, got to the GP's at 8.40 a.m., got my blood test, and hurried to get the train at 9:05 a.m., was about 15 minutes late to the meeting. First meal at 5 p.m. -- though actually hadn't planned it this way. Glad to have the blood test out of the way, though, and good that it's only once a year.

The system in Germany is bit different from yours. We don't get results online, so I have to make an appointment tomorrow to see my GP for results. Probably early next week, maybe Tuesday. Fortunately, it is quite easy to get an appointment.

Hope both of you, @jayney27 and @DJC3 start feeling better soon.

Today ...

Breakfast: Nothing as the tests were fasting.

Lunch: Nothing.

Early dinner: A DD keto roll with lettuce, shrimp and mayonnaise. A wiener sausage with mustard. A small piece of lc cheesecake. Half a glass of dry red wine.

Late dinner: Lamb's lettuce with homemade lc lime-mustard dressing and feta cheese. Philly-cheese inspired lamb (sliced lamb, onions, bellpepper, and melted cheese). A few erythritol-caramelized pecans. Another half glass of wine.
 
Thank you for the get well message I’m feeling a bit better than I did, however I should be delivering a training session tomorrow at work so will probably not go in and take the weekend to fully recover.
 
Breakfast - nothing apart from tea, just not hungry!

Mid morning - coffee with cream and a small bowl of pistachios

Lunch - wholemeal toast and pate, sugar free jelly, blueberries and double cream

Mid afternoon - Atkins bar

Dinner - Heck sausages with squash, courgette, mushrooms and sugar snap peas. Stuffed!
 
Breakfast - last little bit of my Halo Top vanilla ice cream... (I like this much better than the Oppo vanlla but I think it's slightly higher carb! ) Coffee with unsweetened almond milk, a little (slightly curdled) double cream & truvia

Lunch - half a pot of smoked salmon pate, mini cucumber and lemon juice, followed by coffee flavoured thick cream with sweetener & walnut pieces; cinnamon tea

Dinner "roast" chicken breast with stir fried tender stem broccoli, pine nuts and green pesto with a little lemon juice. Rhubarb with diced ginger and zest & juice of an orange cooked in butter, with clotted cream - 400g rhubarb and an orange do four puddings, so lower carb than berries; turmeric tea. Pre meal 6.5, two hours post 7.8

Plenty of water all day. Slept on & off most of the time between meals as my leg's really bad and making me feel slightly hot and rather grumpy...
 
Rhubarb and orange sounds lovely sharper than berries too. Yum
 
Yes it's one of my favourites, and rhubarb hardly ever seems to get a mention as being very low carb. I suspect it's a UK rather than a USA thing. Red and black currants, blackberries and gooseberries are other low carb fruits that don't appear on the likes of Diet Doctor either,,,
 
Tipetoo said:
I bet that tastes magic, good blend of tastes.

I used to make a apple and crystallised ginger (I used to get the reject pieces from the Ginger Factory at Yandina) relish years ago. It would have a shed load of carbs in it, so would not eat it now.
Click to expand...

I used to love crystalised ginger, and only the other day I was musing of trying to make some with a lower-carb crystalisation.

Any ideas, you sweet liking folks? @maglil55 , @ianpspurs , @Goonergal or anyone else for that matter?

I also have rhubarb every morning, with my yoghurt for brekkers, although it'll likely start dying back soon.

Memo to self: Check the rhubarb patch after all these winds.

In the spirit of this thread, last night I just fancied soup, and as my OH was out to a golf club dinner, I went for it. Chicken stock, plus a frozen chicken (leg) portion, some home made vegetable stock (which I find excellent for seasoning), some curry-ish spices (cumin, coriander etc), some cauli florets and a bit of leftover swede that was beginning to look sad.

I slapped all that in the cauldron and hit the soup button, then gave it a decent ignoring. When I next remembered it (it had gone to Keep Warm), I removed the chicken to shred, and roughly blended the stock/veg mixture then added the chicken back, with the remains of some sour cream.

It was very, very tasty, but somewhat randomly un-recreatable (if that's actually a word).
 
No idea re cyrstalising as I have always loathed both ginger and crystalised anything. Coincidentally, when I started this process/WOE I had rhubarb and Greek yogurt with plenty of flaxseed for breakfast many a morning. I also noticed there is a huge crop of rhubarb ready to use - chickens no likey.
Does the veg stock have a recipe or is that freeform as well?
@Robbity rhubarb does need more love. Is it not really an above ground vegetable? Remarkable how it is so resilient as well - go over clumps with a rideon or strimmer and they flourish next year.
 
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The veggie stock is (largely) this one: https://www.feistytapas.com/2017/02/homemade-vegetable-stock-paste-instantpot-thermomix.html

Rhubarb freezes really well, so I manage our cropping by cropping, freezing, allowing for recovery and repeat. I love, love, love rhubarb.
 
Brilliant - you had me at tomatoes but then garlic and onion + keeps in fridge for 6 months all good. You also gave me an idea for rhubarb and pears poached in PX sherry or port. Sod the bg afterwards.
Edit: Scrap that, maybe a way to use some of the many bottles of Madeira I have. A job for the sous vide methinks.
You have started something now- I am yearning for a foie gras salad with Monbazillac (another mega stash) sorbet - the foie gras may well flatten the potential spike. Oh yeah, I might eventually find some love for the WOE but don't hold yer breath
 
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