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What have you eaten today? (Low carb forum)

Came across this today too. I suspect it would also work with ground pork scratching for those who don't like almond flour. I also think adding some grated parmesan would help too.

lexiscleankitchen.com/sesame-chicken-strips
 
Just wanted to share my lunch - spinach quick fried in olive oil with garlic and chilli, eggs and ham; very yummy! I feel like I'm getting more to grips with this now. I think my husband's diet is getting worse- he seems to be consuming my carbs as well!
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Kingmidas said:
Just wanted to share my lunch - spinach quick fried in olive oil with garlic and chilli, eggs and ham; very yummy! I feel like I'm getting more to grips with this now. I think my husband's diet is getting worse- he seems to be consuming my carbs as well!
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That looks really appetising - and I’ve only just finished my lunch and am not at all hungry, so it must be good!
 
Kingmidas said:
And very quick - I've a microwave egg poacher from Lakeland which I swear by
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@Kingmidas I really like the look of that meal. Poached eggs have been a very big part of my diet for the last 3 years and I had probably only ever eaten spinach 3 times in my life before July 2015.
 
ianpspurs said:
@Kingmidas I really like the look of that meal. Poached eggs have been a very big part of my diet for the last 3 years and I had probably only ever eaten spinach 3 times in my life before July 2015.
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It's always been a bit mysterious to me I'd eat anything raw, but I fancied cooking it and I knew it would wilt - wasn't quite prepared for how much I had a massive pile in the pan to start with and it ended up as about a cupful. Nutritionally I feel my diet has improved hugely since I've been low carbing!
 
Kingmidas said:
It's always been a bit mysterious to me I'd eat anything raw, but I fancied cooking it and I knew it would wilt - wasn't quite prepared for how much I had a massive pile in the pan to start with and it ended up as about a cupful. Nutritionally I feel my diet has improved hugely since I've been low carbing!
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It does wilt hugely. Personally, I like to cook some chorizo first to generate taste and oil then wilt the spinach. Mrs P has also managed to create nests in the spinach and poach? eggs in the nests a la Hemsleys. We usually have 9 eggs a day so egg features prominently in my food list.
 
ianpspurs said:
It does wilt hugely. Personally, I like to cook some chorizo first to generate taste and oil the wilt the spinach. Mrs P has also managed to create nests in the spinach and poach? eggs in the nests a la Hemsleys. We usually have 9 eggs a day so egg features prominently in my food list.
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Oooh chorizo! I am rediscovering things I'd been avoiding on a low fat high carb diet (which clearly didn't suit me as it took me to pre-diabetes ...)
 
Goonergal said:
Is there a technique to the microwave egg poacher? My only attempt at using one resulted in a large explosion!
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I think you have to pierce the yolk if you’re microwaving an egg. It stops the pressure building up within the thin membrane around the yolk.
 
Goonergal said:
Is there a technique to the microwave egg poacher? My only attempt at using one resulted in a large explosion!
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I spray mine with oil first and always puncture the yolk with a fork - just for good measure I usually give the white a poke as well. I've had a few bangs but generally it works ok!
 
Kingmidas said:
I spray mine with oil first and always puncture the yolk with a fork - just for good measure I usually give the white a poke as well. I've had a few bangs but generally it works ok!
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Poached eggs are next on my list for the sous vide - meant to be the poster child for them and they can be "held" for a couple of days if needing several.
 
Kingmidas said:
And very quick - I've a microwave egg poacher from Lakeland which I swear by
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I was about to ask you how you got your eggs like that. I use Lakelands poachettes - little bags you put the egg in but they are fiddly.
 
ianpspurs said:
Chorizo has appeared in all sorts of dishes over the past 3 years I enjoy the taste very much.
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If you use a wok to heat/cook your cauli rice, have you tried sweating off chorizo before piling in the cauli? It colour up the cauli too, which makes a change.
 
Kingmidas said:
Oooh chorizo! I am rediscovering things I'd been avoiding on a low fat high carb diet (which clearly didn't suit me as it took me to pre-diabetes ...)
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Yes I'm in agreement on that - chopped chorizo or another chopped panchetta and garlic with a sprinkle of parmesan at the end.
 
ianpspurs said:
Poached eggs are next on my list for the sous vide - meant to be the poster child for them and they can be "held" for a couple of days if needing several.
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Have you looked at the pretendy Starbucks Egg Bites, which can be done in either the SV or IP. I haven't tried tham yet, but keep thinking I should.
 
DCUKMod said:
Have you looked at the pretendy Starbucks Egg Bites, which can be done in either the SV or IP. I haven't tried tham yet, but keep thinking I should.
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Not looked at those yet but now you've put the idea in my head .... Re chorizo and cauli rice we have done that and very much enjoyed the result. As I mentioned chorizo appears in several dishes. @maglil55 anything with chorizo and parmesan risks a When Harry met Sally Katz diner moment:angelic:
 
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maglil55 said:
I was about to ask you how you got your eggs like that. I use Lakelands poachettes - little bags you put the egg in but they are fiddly.
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I’ve used those poachettes too - neat idea, but I tend to just bung them straight into water these days. I find it’s easier to rell when they’re done.
 
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