What have you eaten today? (Low carb forum)

Tried intermittent fasting for a few weeks. I never became accustomed to it and have had to add in two eggs half way through the morning. Looks like it's just not for me. I think another half a boiled egg and that would keep me full until lunch.

All about finding the balance
 
Hi all
Breakfast a bit of a change normally aim for a zero carb breakfast but bloods low so tried a slice of buttered livlife low carb bread toasted with egg fried in butter - kept me full and didn’t raise my bgs so good result!
Lunch range of cheeses, a few walnuts and one square 90% choc
Dinner bolognese sauce with explore cuisine bean fettuccine with lots of Parmesan cheese followed by my best ever low carb lemon and lime mousse. Made up no sugar lemon and lime jelly with half a pint of hot water, while it was cooling I grated zest of one lemon and squeezed the juice. Added zest and juice to jelly. Measured a small quarter of pint of double cream and made up to just under half a pint with cold water then whisked into the cooling jelly and lemon mix until combined and frothy. Poured into 6 small containers and in fridge to chill lovely - but I do like lemons!
@ziggy_w really pleased to hear you’re getting better and yes I had the forum probs too but it settled later
@JoeT1 did you have anything when did IF? I had coffee with double cream in and that helped me through the day and I didn’t feel hungry but it can depend on your own weight too. I find it harder to do now have bmi of 21 but much easier when bmi in late 20s! Some people just don’t suit IF you need to do best for you you know how you feel.
@SueJB sometimes the carb monster rears it’s head as you know! Presume as a T1 you can budget for it with insulin.
 
12.30 a brie and bacon GF sarnie at cafe, with a tablespoon of coleslaw. FINE slaw! Felt v odd to be eating veg. Peeled off half the bread (which I think was soya and linseed Burgen). The thing was gorgeous.
But I have to admit my body struggled to digest. :(

And so, because I am a fool, I then ate baked salmon a few minutes ago, and goodness, I shouldn’t have.
5 hrs til bed. Hope it digests by then! Lol.
 
Thanks all for the feedback. I was afraid there was a problem with my internet access, but glad to hear that it was the website.

Blood sugars have been down a bit today, so one more sign that probably the worst of the flu is over. Just in time, as I have to be back at work next week. (Could have thought of better things to do during my time off though.)

Breakfast: Two double decaffeinated espressos with cream and erythritol. Two wiener sausages.

Lunch: Some homemade soup from a couple of days ago. One DD keto roll, one half with butter, the other half with chicken liver pate.

Snack: Three squares of 88% chocolate.

Dinner: Cornsalad with Caesar's dressing, parmesan, and boiled eggs. About 60g of Explore Cuisine mung bean edamame fettuccine with pesto Genovese. A glass of dry red wine.
 
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A questions for all the dedicated cooks on this forum:

I have recently switched from xylitol to erythritol, which seems to even be better for my blood sugar levels. I find the taste almost the same and I really like it, plus it is a bit gentler on my gastrointestinal system. However, when I use it in baking or to make chocolate mousse, I find it doesn't quite dissolve and sugar crystals are still noticeable -- thus the food taste a bit gritty. (Does fine in hot drinks though.) I ordered powdered erythritol, which is a bit better, but doesn't entirely solve the problem.

Has anyone experienced the same thing? Do you have suggestions or solutions?
 
Breakfast: I had low carb soya and linseed roll (5.8g) with corned beef (0.5g) and mozarella toasted and flat white made with whole milk (5g)
Lunchtime I made fathead dough rolls (2g/roll) and had three of those just baked with butter and another coffee (5g) Tastes like savory scones to me.
Dinner: salmon, protein noodles and stir-fry, estimate 20g.
I also ate a bite of my son's croissant which I knew would be a mistake and it was because it spiked me so I will be better tomorrow!
 
ziggy_w said:
A questions for all the dedicated cooks on this forum:

I have recently switched from xylitol to erythritol, which seems to even be better for my blood sugar levels. I find the taste almost the same and I really like it, plus it is a bit gentler on my gastrointestinal system. However, when I use it in baking or to make chocolate mousse, I find it doesn't quite dissolve and sugar crystals are still noticeable -- thus the food taste a bit gritty. (Does fine in hot drinks though.) I ordered powdered erythritol, which is a bit better, but doesn't entirely solve the problem.

Has anyone experienced the same thing? Do you have suggestions or solutions?
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Hi @ziggy_w I’ve used a coffee grinder to make it into a very fine mock icing sugar and that works I’ve also ground it lightly when using in some recipes but think it depends on if recipe dissolves it or not which some of them do. Hope this helps!
Pleased to hear suits your bgs more than xylitol does - mine too. I keep a coffee grinder just to do nuts and erythritol grinding to stop taste transfer and keep a separate one for spices! I’ve not tried the one that you buy powdered but you could consider using a small amount of liquid to dissolve I’ve added to a small hot espresso before to mix in to something where coffee flavour goes well!
 
eabhamurphy said:
Breakfast: I had low carb soya and linseed roll (5.8g) with corned beef (0.5g) and mozarella toasted and flat white made with whole milk (5g)
Lunchtime I made fathead dough rolls (2g/roll) and had three of those just baked with butter and another coffee (5g) Tastes like savory scones to me.
Dinner: salmon, protein noodles and stir-fry, estimate 20g.
I also ate a bite of my son's croissant which I knew would be a mistake and it was because it spiked me so I will be better tomorrow!
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Hi welcome and an idea for you. I water down double cream - about a third double cream and two thirds cold water in a jug to make my own milk which I then froth tastes just like milk but much lower carb than any milk and tastes the same I think.
 
I would suggest a coffee grinder on the erythritol too. :)

@ziggy_w can you give more details about your cornsalad? Is it sweetcorn? Tinned? Fresh? I ask because i vaguely remember there being a salad leaf called cornsalad. :D
 
Hi
Brekkie. Cup of tea lump of cheddar
Lunch . 3 egg cheese omelette with 1 slice burgen bread , tea
Dinner gammon steak and 2 fried eggs
Supper . Raspberries and 2 strawberries with double cream. Think the lot comes to about 30 grs for the day
Feel pretty full at the moment .. tryin to get the weight through the 17 stone barrier this weekend . Found a great gym and pool in clapham only £23 a month if yer over 55 . Joining this next week . Onward and upward
 
Brunneria said:
I would suggest a coffee grinder on the erythritol too. :)

@ziggy_w can you give more details about your cornsalad? Is it sweetcorn? Tinned? Fresh? I ask because i vaguely remember there being a salad leaf called cornsalad. :D
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Hi @Brunneria

Thanks for the suggestion re erythritol. Also thank you, @shelley262.

Cornsalad is the translation I found in the dictionary. Another translation I found was lamb's lettuce. The taste reminds me of raw spinach. It might not be common in Britain -- I don't remember seeing it in the U.S. when I lived there.

Below is a picture I found when I googled the term. Hope it helps.

upload_2018-3-28_20-25-14.jpeg
 
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Evening all.

@ziggy_w I also had trouble with the forum last night. I’ve only used erythritol in chia pudding and chocolate olive oil cake. Don’t notice any grittiness in the pudding, but definitely there in the cake. I quite like the texture in that.

Speaking of the chocolate olive oil cake, there was still some left when I got to the office this morning, so I had it for breakfast again, with a big dollop of extra thick double cream.

Skipped lunch as the cake had filled me up.

Dinner was M&S salmon and herb flatties. Didn’t really enjoy them. Followed by 3 Hotel Chocolat 100% buttons.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream (2 tsp) washed down with a black coffee.
Lunch: left over cauli and brocolli cheese, peas and sweet corn from last night, followed by Greek yoghurt and raspberries.
Mid-afternoon: lemon chia pudding and a black coffee.
Dinner: salmon fillet and peppercorn sauce with cauliflower, broccoli and celeriac mash followed by strawberries and vanilla Oppo plus one square of Tesco 85% chocolate.
 
B - alpro soya yogurt with almond
L - houmous, carrot sticks, red pepper, a couple of cream cheese stuffed mini peppers, soy yogurt
D - tbsp potato salad, tbsp coleslaw, some canned tuna, crustless quiche, rocket, cucumber, avocado - will be interesting to see bs after this feast but have found small amounts of potato salad and coleslaw have been ok in previous meals
snack - tsp almond butter, cashew nuts
 
eggs11 said:
B - alpro soya yogurt with almond
L - houmous, carrot sticks, red pepper, a couple of creamm cheese stuffed mini peppers, soy yogurt
D - tbsp potato salad, tbsp coleslaw, some canned tuna, crustless quiche, rocket, cucumber, avocado - will be interesting to see bs after this feast but have found small amounts of potato salad and coleslaw have been ok in previous meals
snack - tsp almond butter, cashew nuts
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Do you boil and cool your potatoes a few times before make potato salad? I'd read that it makes the potatoes more into a resistant starch and then as it is mixed with fatty mayo this can help too. I've yet to try it but may give it a go this weekend if feeling brave. I've not touched potato for more than seven months. I have done coleslaw with no carrot which was okay
 
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shelley262 said:
Do you boil and cook your potatoes a few times before make potato salad? I'd read that it makes the potatoes more into a resistant starch and then as it is mixed with fatty mayo this can help too. I've yet to try it but may give it a go this weekend if feeling brave. I've not touched potato for more than seven months. I have done coleslaw with no carrot which was okay
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I haven’t eaten potatoes with a meal for over a year, but did eat rather too many crisps that were on offer for free in a hotel lounge in December. Didn’t do too much damage at all. Potatoes are the one big carb that I miss.
 
shelley262 said:
Do you boil and cook your potatoes a few times before make potato salad? I'd read that it makes the potatoes more into a resistant starch and then as it is mixed with fatty mayo this can help too. I've yet to try it but may give it a go this weekend if feeling brave. I've not touched potato for more than seven months. I have done coleslaw with no carrot which was okay
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Hi @shelley262 it was just shop-bought, same with the coleslaw - worked out it was about 10g of carbs in total for the 2 tbsp. I think the fact it is in mayo does help - perhaps combined with the pre-cooked nature of it - I have found I can tolerate Co-op's 'Truly Irresistible Salmon, Watercress & Charlotte Potato salad' as well - one day I bought a pack when I didn't have an alternative for lunch - that also has a lot of mayo in it and my bs were surprisingly fine. I then tried a tuna nicoise salad with cold new potatoes - no mayo - but it raised my blood sugars more, so it's something worth experimenting with. It is nice to know I can have a small amount of potato sometimes - for me the mayo does help I think - and it's delicious too!
 
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