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What have you eaten today? (Low carb forum)

Thank you everyone. I know I couldn't have got it this low without the help and support I have got from this forum. Now I've just got to reduce my cholesterol.

@Brunneria What is Bernstein's target?

Thankfully this new DN was more interested in how and why I do low carb and agreed that the nutritional information they have to give to the newly diagnosed just isn't right but they have no choice until the official guidelines are altered.. I did get a bit of a slapped hand for taking myself off all insulin and some other meds without talking about it first but she agreed that if I'd gone in to discuss it I'd have probably been discouraged from stopping them. Interesting that she's never heard of anyone using a monitor like we all do - to test individual foods or combinations of foods.
 
Chook said:
I'm just trying to find that recipe for tiramasu you mentioned - have you posted it yet??
Click to expand...
I hadn't but here it is. The only thing that really needed changing with this was the sponge and I use a basic whisked sponge minus the crispy sugar coating. A bit odd to handle but it doesn't matter anyway as it will get soaked in coffee and booze anyway.

Sponge Cake

Unsalted butter (for greasing)
4 ozs almond flour
1teaspoon baking powder
1/4 teaspoon salt
About 1/8 teaspoon cream of tartar
1 teaspoon of vanilla extract OR you can go half and half with vanilla and almond extracts
6 large eggs - separated and at room temperature
Sweetner depends on your taste I used about 6 tablespoons of Splenda or Xylitol.

Method

Prep your tin. I use a rectangular tin as it makes it easier for layering. Swiss roll tin is good.
Grease with the butter - enough to get greasproof paper to stay in place then grease the greasproof. Seems daft but it sticks otherwise. You need to raise the edges of your greasproof to make it box like and stop the mix escaping hence the Swiss roll tin.

Put the almond flour, baking powder and salt in one bowl mix and set aside.

Beat the egg yolks with the Sweetner in another bowĺ using an electric mixer (I have a 41 year old Kenwood Chef that makes short work of it). You want to beat until they are light and fluffy. Then mix in the extract (s) , cream of tartar and fold in the flour mix.
Clean bowl and whisk the egg whites into stiff peaks. Fold the stiff egg whites into the other mix using a metal spoon and taking care not to knock all the air out of it. It has to be mixed through otherwise you end up with bits in your cake.

Tip it into your prepped tin or tins - depends on size. Bake at 180c fan / gas m 4 for about 20 - 25 mins. Just keep an eye on it. Once it feels springy it is ready.

You need to let it cool before using for the tiramisu.

I know it sounds a lot of faffing about but once you get used to the whisked sponge method is it quick and easy.

Part 2 to follow
 
maglil55 said:
I hadn't but here it is. The only thing that really needed changing with this was the sponge and I use a basic whisked sponge minus the crispy sugar coating. A bit odd to handle but it doesn't matter anyway as it will get soaked in coffee and booze anyway.

Sponge Cake

Unsalted butter (for greasing)
4 ozs almond flour
1teaspoon baking powder
1/4 teaspoon salt
About 1/8 teaspoon cream of tartar
1 teaspoon of vanilla extract OR you can go half and half with vanilla and almond extracts
6 large eggs - separated and at room temperature
Sweetner depends on your taste I used about 6 tablespoons of Splenda or Xylitol.

Method

Prep your tin. I use a rectangular tin as it makes it easier for layering. Swiss roll tin is good.
Grease with the butter - enough to get greasproof paper to stay in place then grease the greasproof. Seems daft but it sticks otherwise. You need to raise the edges of your greasproof to make it box like and stop the mix escaping hence the Swiss roll tin.

Put the almond flour, baking powder and salt in one bowl mix and set aside.

Beat the egg yolks with the Sweetner in another bowĺ using an electric mixer (I have a 41 year old Kenwood Chef that makes short work of it). You want to beat until they are light and fluffy. Then mix in the extract (s) , cream of tartar and fold in the flour mix.
Clean bowl and whisk the egg whites into stiff peaks. Fold the stiff egg whites into the other mix using a metal spoon and taking care not to knock all the air out of it. It has to be mixed through otherwise you end up with bits in your cake.

Tip it into your prepped tin or tins - depends on size. Bake at 180c fan / gas m 4 for about 20 - 25 mins. Just keep an eye on it. Once it feels springy it is ready.

You need to let it cool before using for the tiramisu.

I know it sounds a lot of faffing about but once you get used to the whisked sponge method is it quick and easy.

Part 2 to follow
Click to expand...
Part 2

Once you've made the whisked sponge and cooled it you need to cut it to fit whatever dish you are going to use for your tiramisu. You want at least 2 layers but 3 is better. You are going to use all the sponge and the quantities I'm going to give you is for 8 good portions

TIRAMISU MIX

5 large eggs separated
Yet more splenda or xylitol again I use about 6 tablespoons
1 1/4 lbs mascarpone
4 fl ounces espresso coffee
3 tablespoons something alcoholic - my preference is amaretto or you can use rum or brandy
About 2oz sugar free cocoa

Mixer to ready and beat the egg yolks until light and fluffy. Add the mascarpone and beat in on a low speed until it is mixed in. Keep stopping and scrape the bowl down as necessary. Be careful as this mix can curdle if you overbeat it.

Clean bowl and yes beat the egg whites until stiff. Stir about 1/4 of the stiff egg whites into the mascarpone mix by hand then fold in the other 3/4 (similar to the sponge method - you are trying to keep it light)

Put your coffee and booze together and the cocoa powder in a sieve.

Sieve some cocoa into your dish. Now get your cut sponge and make the first layer. You can either cut the cake into fingers and quick dip into the coffee / booze mix but I prefer to brush it on the sponge when it is in place. Don't make it too wet. Put a layer of the mascarpone mix on top and dust with cocoa. Continue to build your layers and finish with a layer of mascarpone , dust with cocoa and if you really want to go to town grate some Lindt 90% over the top. Cover with cling film and put in the fridge overnight. It needs a chance for the coffee/booze to soak in.

8 portions

Nutritional per portion

5.7g carbs protein 13.8g fat 40.8g calories 452
 
maglil55 said:
Part 2

Once you've made the whisked sponge and cooled it you need to cut it to fit whatever dish you are going to use for your tiramisu. You want at least 2 layers but 3 is better. You are going to use all the sponge and the quantities I'm going to give you is for 8 good portions

TIRAMISU MIX

5 large eggs separated
Yet more splenda or xylitol again I use about 6 tablespoons
1 1/4 lbs mascarpone
4 fl ounces espresso coffee
3 tablespoons something alcoholic - my preference is amaretto or you can use rum or brandy
About 2oz sugar free cocoa

Mixer to ready and beat the egg yolks until light and fluffy. Add the mascarpone and beat in on a low speed until it is mixed in. Keep stopping and scrape the bowl down as necessary. Be careful as this mix can curdle if you overbeat it.

Clean bowl and yes beat the egg whites until stiff. Stir about 1/4 of the stiff egg whites into the mascarpone mix by hand then fold in the other 3/4 (similar to the sponge method - you are trying to keep it light)

Put your coffee and booze together and the cocoa powder in a sieve.

Sieve some cocoa into your dish. Now get your cut sponge and make the first layer. You can either cut the cake into fingers and quick dip into the coffee / booze mix but I prefer to brush it on the sponge when it is in place. Don't make it too wet. Put a layer of the mascarpone mix on top and dust with cocoa. Continue to build your layers and finish with a layer of mascarpone , dust with cocoa and if you really want to go to town grate some Lindt 90% over the top. Cover with cling film and put in the fridge overnight. It needs a chance for the coffee/booze to soak in.

8 portions

Nutritional per portion

5.7g carbs protein 13.8g fat 40.8g calories 452
Click to expand...
Sorry you beat the egg yolks and Sweetner until light and fluffy then add mascarpone.
 
@Chook

Dr Bernstein believes that in order to prevent and reverse diabetic complications, including neuropathy, we should achieve what he calls 'truly normal' bgs- and I think he calls that an average of 4.6 (somewhere in the mid 20s in our hba1c units).

Such numbers are waaaay beyond my reach, so I have managed to forget the exact details, but they are around the figs I have quoted. I hope you are DELIGHTED
 
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Brunneria said:
@Chook

Dr Bernstein believes that in order to prevent and reverse diabetic complications, including neuropathy, we should achieve what he calls 'truly normal' bgs- and I think he calls that an average of 4.6 (somewhere in the mid 20s in our hba1c units).

Such numbers are waaaay beyond my reach, so I have managed to forget the exact whereabouts, but they are around the figs I have quoted. I hope you are DELIGHTED
Click to expand...

4.6 - I'll never get that low. Not a chance.

It was also nice to educate the DN as to what low carbing really is rather than all the horror stories she seems to have heard about it.

I am delighted - I didn't think it would be this low as over the last few weeks my BG tests haven't been consistently low (that dratted DP) . I'm just annoyed that my cholesterol has gone up.
 
Chook said:
4.6 - I'll never get that low. Not a chance.

It was also nice to educate the DN as to what low carbing really is rather than all the horror stories she seems to have heard about it.

I am delighted - I didn't think it would be this low as over the last few weeks my BG tests haven't been consistently low (that dratted DP) . I'm just annoyed that my cholesterol has gone up.
Click to expand...
I'd be beyond delighted ! I'd be euphoric.
 
No explanation for this morning . Went to bed on 7.7 got up to 7.5 which I was happy about after a terrible day yesterday. Felt quite calm after a number of stressors being removed , no rushing with the boys and came back to a pre breakfast high of 10.3 and no logical reason for it.
B. Usual 2 scrambled eggs and 2 rashers crispy bacon 2 button mushrooms.
L. Nothing
D. Made a stir fry in Diet Doctor style of wild Alaskan salmon, stir fry veg of broccoli, red onion, spring onion, carrot ribbons, shredded cabbage and bean sprouts, cauliflower rice with chilli , ginger and coriander and made a sauce with Thai red curry paste and coconut cream. Will be having it tomorrow too. Calculator reckons 11g carbs 33g fat 43 g protein and calories 536.
And after the morning high I dropped back to 6.
 
Pre-breakfast - couple of tea spoons of double cream. Didn't halt pre-breakfast rise, but led to a smaller rise than normal - up to 7.0 from 6.4. Maybe I'll have a bit more in the morning to see if I can prevent a rise.

Breakfast - 2 boiled eggs

Lunch - cold lamb with salad

Dinner - lamb chop with sprouts and broccoli, with a bit of butter. One tea spoon of double cream for dessert.
 
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B: Black Pud 2 bratwurst chipolatas, bacon, tomato, egg fried burgen bread
D: Mixed grill, served with boiled potatoes and chips :arghh: When I questioned it, the waitress said, did you prefer the mashed potatoes instead sir? :woot::woot:

I have no meter with me - just as well
 
B: coffee substitute and cream
L: yet another pub burger and salad. Boy am I getting tired of these. :) we are eating in pubs because it is easy to find one that lets dogs in. And I'm picking the burgers because they are easy to go gluten free(no bun please) and low carb (salad please, no fries), but 3 days in a row... enough is enough.
D: leftover baked veg and chicken from yesterday.
 
Breakfast: Three scrambled eggs with cream and butter on toasted Lidl Protein Roll

Lunch: Probably won't need any but if I do then all that's left in the fridge is the ingredients for houmous and red onion wraps - the wraps being lettuce leaves - and not much houmous. (Looking forward to Asda delivery tomorrow)

Dinner: Beef casserole thing - big chunks of beef, caramelized red onion, herbs, red wine, stock, celeriac, garlic and a dollop of double cream to thicken it at the end) (currently in slow cooker) with roasted butternut squash cubes (not many) and roasted broccoli (lots)
 
Bacon, one egg omelette and mushrooms in butter
Avocado and 6 macadamia nuts (had some nuts as a snack yesterday while out - and didn't have my meter - was high before tea so checking the nuts out today)
Beef stew, celeriac chips (4), cabbage and Brussels in cream
 
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