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What have you eaten today? (Low carb forum)

Kingmidas said:
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
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Pleased you had a lovely holiday welcome back x
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: roast chicken, one small roast potatoe, one small individual Yorkshire, mixed veg followed by SF jelly, cream and LC chocolate granola.
Mid afternoon: lemon chia pudding and a black coffee.
Dinner: cold meat, cheese and salad buffet followed by one Jaffa cake.
Got home to extract the CCBs from the silicon mould, trying to decide if I’d have one which would push my carb intake today to just over 50g, I like to keep to under 50. The chocolate I used has made them 4g carbs each. Hubby helpfully said share one with me! That I did, saved myself 2g carbs! :joyful: We both love them :hungry:
 
Hi all lots of news and food ideas - looks like it’s been a cooking day for many
Love your new avatar @DJC3
Successful birthday party and weekend but I’m pretty shattered - OHs brother and partner go back tomorrow so Will be getting back to normal tomorrow afternoon.
Breakfast sausage, bacon and egg
Lunch lodough quiche, ham, salads and LC seeded crispbreads
Mid pm lc lemon drizzle while guys all had the full carb cupcakes and glass of prosseco
Dinner steak, roasted veg, celeriac mash, broccoli and extra for the chaps potatoes dauphinois with glass red wine followed by a raspberry clafoutis for me and a range of high carb treats and fruits for chaps
cooper the puppy celebrated with us and lovely day had by all.
Can’t remember who asked about celeriac but I open freeze all the time. I peel and cut into shapes some chips and others cubes and when frozen put in plastic bags then can drop into curries or make chips/ mash etc I don’t par boil before freezing. I often buy several when reduced and always have a bag in freezer.
 
shelley262 said:
Can’t remember who asked about celeriac but I open freeze all the time. I peel and cut into shapes some chips and others cubes and when frozen put in plastic bags then can drop into curries or make chips/ mash etc I don’t par boil before freezing. I often buy several when reduced and always have a bag in freezer.
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It was me asking about freezing celeriac! Thanks for the ideas!
 
jayney27 said:
Hi, loving the new avatar.
I’d forgotten about the Jaffa cakes please let me know how you get on.
Your breakfast sounds almost perfect I think that might be mine tomorrow :)
Weather here has been awful too hopefully tomorrow will be brighter, bet your bottom dollar it will be lovely on Tuesday just in time for going back to work!
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I’d forgotten the jaffa cakes too - although I bought the stuff a few days ago, I forgot it was Sunday today! I’ll post a photo when Ive done them ( if they work)
 
shelley262 said:
Hi all lots of news and food ideas - looks like it’s been a cooking day for many
Love your new avatar @DJC3
Successful birthday party and weekend but I’m pretty shattered - OHs brother and partner go back tomorrow so Will be getting back to normal tomorrow afternoon.
Breakfast sausage, bacon and egg
Lunch lodough quiche, ham, salads and LC seeded crispbreads
Mid pm lc lemon drizzle while guys all had the full carb cupcakes and glass of prosseco
Dinner steak, roasted veg, celeriac mash, broccoli and extra for the chaps potatoes dauphinois with glass red wine followed by a raspberry clafoutis for me and a range of high carb treats and fruits for chaps
cooper the puppy celebrated with us and lovely day had by all.
Can’t remember who asked about celeriac but I open freeze all the time. I peel and cut into shapes some chips and others cubes and when frozen put in plastic bags then can drop into curries or make chips/ mash etc I don’t par boil before freezing. I often buy several when reduced and always have a bag in freezer.
Click to expand...

Glad it was a successful birthday do, these sort of occasions are lovely but it’s nice when they’re over and you can relax a bit again isn’t it?
 
shelley262 said:
They look right to me are you planning a chocolate feast?
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Hehe something like that. :)

I thought these may be easier for weekends when I am on the road/away from home (every other weekend).

I always struggle when I am at mums and end up giving in when it comes to chocolate. So may leave a bag there :)
 
VioletViolet said:
Thanks will have a look for your recipe :)
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@VioletViolet here it is - there was a lot of experimentation with it on this thread a few days ago, the recipe below is the ‘perfected’ one:

Low Carb High Fibre Flapjacks or Chocolate Bars
The flapjacks/bars are made in a mould – the amounts below works for a
10 space mini loaf silicone mould (each mould 7cms by 4cms)
Carb content for Flapjacks is mainly the ground flaxseed, which with other dry ingredients totals 5g for all 10 bars = 0.5g per flapjack
Carb content for Chocolate Bars depends on the chocolate used so for example 85% choc is on average 22g per 100g and so would add 33g to total making mix 38g for all 10 bars = 3.8g of carb per chocolate bar. This could be reduced by using a 100% chocolate - but check nutrition on the bar of choice.
Ingredients
For Flapjacks/ Basic mix for chocolate bars
● Dry mix - 20g of Psyllium husk, 150g of ground flaxseed and 30g Of inulin mixed in large mixing bowl
● For caramel - 120g of butter, 50g of Inulin and 120g of erythritol OR skip this process, it can be hard to get it right - and use a sweetened zero carb caramel syrup and the 120g butter.
For chocolate bars (optional)
● 150g of 85% cocoa, or higher, dark chocolate Method
1. Have dry ingredients ready in large mixing bowl
2. If making caramel - melt the butter in a pan then add the inulin and
dissolve followed by the erythritol. It will crystallise if you don't keep stirring. You'll need to keep heat low until sweetener dissolves. Then raise temp slightly and lightly bubble while stirring until the mix turns a light caramel colour. NB don’t over cook - it will be difficult to work with and may make flapjack/bars too chewy, you're aiming for flavour it doesn't need to be thickened!
3. If using commercial caramel sauce -melt the butter in a pan and take off heat and cool and then add enough of the sauce to the butter to give flavour and sweetness to personal taste.
4. Mix the caramel sauce into dry mixture until it is combined
5. Divide mix into 10 and press into loaf tins - put in fridge to cool and set.
6. If making chocolate high fibre bars - once caramel and dry mix
combined leave to one side to cool a bit. Meanwhile melt the dark chocolate and then mix into the flapjack mixture. Then divide into moulds and put in fridge to cool and set.
 
CranberryIce said:
Hehe something like that. :)

I thought these may be easier for weekends when I am on the road/away from home (every other weekend).

I always struggle when I am at mums and end up giving in when it comes to chocolate. So may leave a bag there :)
Click to expand...

Good idea to leave a bag at your mum’s. Hope she doesn’t develop a taste for them and dip into it.
 
Goonergal said:
@VioletViolet here it is - there was a lot of experimentation with it on this thread a few days ago, the recipe below is the ‘perfected’ one:

Low Carb High Fibre Flapjacks or Chocolate Bars
The flapjacks/bars are made in a mould – the amounts below works for a
10 space mini loaf silicone mould (each mould 7cms by 4cms)
Carb content for Flapjacks is mainly the ground flaxseed, which with other dry ingredients totals 5g for all 10 bars = 0.5g per flapjack
Carb content for Chocolate Bars depends on the chocolate used so for example 85% choc is on average 22g per 100g and so would add 33g to total making mix 38g for all 10 bars = 3.8g of carb per chocolate bar. This could be reduced by using a 100% chocolate - but check nutrition on the bar of choice.
Ingredients
For Flapjacks/ Basic mix for chocolate bars
● Dry mix - 20g of Psyllium husk, 150g of ground flaxseed and 30g Of inulin mixed in large mixing bowl
● For caramel - 120g of butter, 50g of Inulin and 120g of erythritol OR skip this process, it can be hard to get it right - and use a sweetened zero carb caramel syrup and the 120g butter.
For chocolate bars (optional)
● 150g of 85% cocoa, or higher, dark chocolate Method
1. Have dry ingredients ready in large mixing bowl
2. If making caramel - melt the butter in a pan then add the inulin and
dissolve followed by the erythritol. It will crystallise if you don't keep stirring. You'll need to keep heat low until sweetener dissolves. Then raise temp slightly and lightly bubble while stirring until the mix turns a light caramel colour. NB don’t over cook - it will be difficult to work with and may make flapjack/bars too chewy, you're aiming for flavour it doesn't need to be thickened!
3. If using commercial caramel sauce -melt the butter in a pan and take off heat and cool and then add enough of the sauce to the butter to give flavour and sweetness to personal taste.
4. Mix the caramel sauce into dry mixture until it is combined
5. Divide mix into 10 and press into loaf tins - put in fridge to cool and set.
6. If making chocolate high fibre bars - once caramel and dry mix
combined leave to one side to cool a bit. Meanwhile melt the dark chocolate and then mix into the flapjack mixture. Then divide into moulds and put in fridge to cool and set.
Click to expand...
We would probably go with 240 gms butter and 2 tablespoons of erythritol and always use 100% cocoa mass My bars appear to be much bigger - the size of a bar of soap which is the size mould we use. Mine weigh about 110 gms each. The psyllium husk could be omitted for taste or texture but a major aim of these bars is to add fibre. Hope this helps @VioletViolet I know @shelley262 is a very experienced and accomplished cook so go with her version by all means.
 
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