What have you eaten today? (Low carb forum)

[Brunneria]

Thanks for that full review. The don't kid yourself caveat pretty much sums up every LC version I have ever tried so not sure it will help me decide yay or nay but good to have an idea. Oh, tagged on the end good to see you here @Tully

Yes. I find that if I have the mindset of 'well, I won't ever be eating the old stuff again, and this is a whole new food that I am trying with as open a mind as I can manage' then I am free to find the benefits of the new food.

In this case, that was a sweet 'treat' for just 2.9 g carbs. Pretty awesome!!!

I mean, I never ate a real mars bar with the mindset of 'hmmm, this could be sweeter/less sweet' or 'hmm, not enough caramel'. it justis what it is, and if I don't fancy it, then I don't buy another.

Also, of course, there are the legalities. Can you imagine what would happen if anyone produced a product that was identical to an actual mars bar? The copying company would be wiped off the face of the planet by the international legal might of Mars Inc.

 

[PenguinMum]

Yesterday needed to be a careful day foodwise.
Breakfast: slice HiLo toast, butter, tea x2.
Lunch: 2 eggs, Little Gem leaves, mayo.
Supper: chicken salad.
Tea, coffee, water.

 

[ziggy_w]

Wow, this is fast moving thread. Missed some days due to work and it took me a couple of days to catch up.

@ianpspurs -- good to see that you are back home again. How long will it be until you can resume exercise again?

@maglil55 and @DJC3 -- Thanks for the suggestions re the bounty bars. The problem I tend to have is that the coconut mixture falls apart easily -- especially when frozen. So, my next attempt will be using a rolling pin to condense and flatten the mixture and then cover the whole thing with chocolate, turn and cover the other side too. When everything is solid, I will try to cut it into pieces. Let you know how it works.

@DJC3 -- agree with maglil55 on the mustard in the mayonnaise. My recipe is one teaspoon mustard, two egg yolks, half a teaspoon of salt, and about 350 ml of avocado or macadamia oil. Use mixer on lowest setting, slowly drizzle in oil and add lemon juice to taste when done. After this, add water until consistency is just right.

@shelley262, @DJC3, @Brunneria -- Those cakes/brownies/chocolate bars sound to die for. Can't wait for Germany to catch up on the low-carb trend, but to be honest it is very, very, very slow.

@Viv19 -- I am quite frequently in Bonn, nice little city, hope you enjoyed your time with your family there.

 

[ziggy_w]

So, here is my food for yesterday ...

Breakfast -- Two double decaffeinated espressos with erythritol and cream. Had to resort to nespresso capsules as didn't order new espresso beans in time. Some homemade low carb brownies (inspired by @shelley262), way too many during the day for a total of almost 200g.

Lunch: Half a DD keto roll with steak tartar and mayonnaise.

Dinner: Mixed greens with ranch dressing and shredded gouda. Thai-inspired chicken, eggplant and Thai basil in coconut sauce with green curry.

Also made some bitter lemon mix (cinchona bark, lemon peel, lemon pith, lemon juice, erythritol). (Had bought some zero sugar bitter lemon, but didn't enjoy the aftertaste of the artificial sweeteners). Had four large classes mixed with carbonated water, tasted very nice, but a little less bitter, more lemony, less sweet and less carbonated than the real stuff.

Also had intended not to have any wine yesterday, but absentmindedly, I poured some red wine instead of carbonated water in my last bitter lemon mix, noticed after about 100 ml and (being too cheap to throw it out), topped off with carbonated water -- it actually wasn't half bad -- wonder whether this is how now drinks are invented.

 

[DJC3]

Wow, this is fast moving thread. Missed some days due to work and it took me a couple of days to catch up.

@ianpspurs -- good to see that you are back home again. How long will it be until you can resume exercise again?

@maglil55 and @DJC3 -- Thanks for the suggestions re the bounty bars. The problem I tend to have is that the coconut mixture falls apart easily -- especially when frozen. So, my next attempt will be using a rolling pin to condense and flatten the mixture and then cover the whole thing with chocolate, turn and cover the other side too. When everything is solid, I will try to cut into pieces. Let you know how it works.

@DJC3 -- agree with maglil55 on the mustard in the mayonnaise. My recipe is one teaspoon mustard, two egg yolkes, half a teaspoon of salt, and about 350 ml of avocado or macadamia oil. Use mixer on lowest setting, slowly drizzle in oil and add lemon juice to taste when done. After this, add water until consistency is just right.

@shelley262, @DJC3, @Brunneria -- Those cakes/brownies/chocolate bars sound to die for. Can't wait for Germany to catch up on the low-carb trend, but to be honest it is very, very, very slow.

@Viv19 -- I am quite frequently in Bonn, nice little city, hope you enjoyed your time with your family there.

Did you try this mixture for the coconut middle? I like is as it only has insulin as sweetener, I’m not keen on erythritol etc. It stays together quite well.
www.nlckitchen.com/recipe/coconut-bites/

Re the mustard in mayo - I agree. The first time I made that easy peasy recipe using whole egg I made it exactly as the recipe stated, for fear of messing it up. I’ve made it several times since though and I now put a dollop of Dijon in at the beginning and stir in a spoonful of white wine vinegar at the end. Couldn’t be easier and so much simpler than separating eggs and all that dribbling in of the oil.
When does term start again for you?

 

[DJC3]

So, here is my food for yesterday ...

Breakfast -- Two double decaffeinated espressos with erythritol and cream. Had to resort to nespresso capsules as didn't order new espresso beans in time. Some homemade low carb brownies (inspired by @shelley262), way too many during the day for a total of almost 200g.

Lunch: Half a DD keto roll with steak tartar and mayonnaise.

Dinner: Mixed greens with ranch dressing and shredded gouda. Thai-inspired chicken, eggplant and Thai basil in coconut sauce with green curry.

Also made some bitter lemon mix (cinchona bark, lemon peel, lemon pith, lemon juice, erythritol). (Had bought some zero sugar bitter lemon, but didn't enjoy the aftertaste of the artificial sweeteners). Had four large classes mixed with carbonated water, tasted very nice, but a little less bitter, more lemony, less sweet and less carbonated than the real stuff.

Also had intended not to have any wine yesterday, but absentmindedly, I poured some red wine instead of carbonated water in my last bitter lemon mix, noticed after about 100 ml and (being too cheap to throw it out), topped off with carbonated water -- it actually wasn't half bad -- wonder whether this is how now drinks are invented.

Your accidental drink reminds me of the wonderfully refreshing Spanish summer tipple Tinto de verano

 

[ziggy_w]

Did you try this mixture for the coconut middle? I like is as it only has insulin as sweetener, I’m not keen on erythritol etc. It stays together quite well.
www.nlckitchen.com/recipe/coconut-bites/

Re the mustard in mayo - I agree. The first time I made that easy peasy recipe using whole egg I made it exactly as the recipe stated, for fear of messing it up. I’ve made it several times since though and I now put a dollop of Dijon in at the beginning and stir in a spoonful of white wine vinegar at the end. Couldn’t be easier and so much simpler than separating eggs and all that dribbling in of the oil.
When does term start again for you?

Hi @DJC3 -- Thanks for all your great comments and suggestions.

Inulin instead of erythritol sounds like a great idea, I might at least replace some of the erythritol with it. Another culprit might be the coconut oil, maybe I should also try it without. (Have to admit I was kind of winging it.) What else do you put in your coconut mixture?

Re the mayonnaise -- unfortunately broke my handheld blender a couple of years ago, always meant to get it fixed, but keep postponing. So, for now it's the handheld mixer. Unfortunately, the quick and dirty method might not work without a blender.

Had never heard of tinto de verano, but does sound quite similar to my accidental mixture -- just without the bitter note. Guess it probably wouldn't be hard to make, just leave out the cinchona bark and maybe the lemon pith. Too bad summer is almost gone. What's the weather like where you are?

University starts again at the beginning of October, but should probably be there a week early to start preparing. Unfortunately, still have a pile of group projects to grade.

 

[Annb]

Hi @DJC3 --

University starts again at the beginning of October, but should probably be there a week early to start preparing. Unfortunately, still have a pile of group projects to grade.

You make me feel so glad that I am no longer lecturing. Getting coursework and teaching packs together during the holiday is something I don't miss! Just, last week, dumped the last of my OL packs. I was lothe, after all the work it took to make them into "professional" material, to get rid of them, but I realised that they are so out of date now and nobody is interested in old fashioned publications. So, they've gone! And I have a little more space for all the rest of the junk I've held on to.

Brunch was some Gruyere and some home-made piccalilli.

Dinner will have to be roasted vegetables - I foolishly put all the meat I'd bought into the freezer and forgot to get any out again.

Em arriving from school any minute and I'm feeling a bit nauseous - not really ready to play hide and seek at the moment. Heigh ho ...

 

[Brunneria]

OK Folks! Hold yer hosses!

We have a WINNER.

Today's LC bakery taste sample was a cube of these little darlings:
https://lowcarbandketobakery.co.uk/...roducts/dark-chocolate-keto-fudge-squares-x-2

Again, absurdly expensive marked price
Again, 35% discount at the checkout
Still works out as eyewateringly expensive, but I actually think (and my taste buds agree) that this one is worth the dosh.

I had this cold from the fridge, and... have to say this is the nicest chocolate product I have tasted in over a year, maybe longer (except for that HC hot choc).

I've checked the ingredients and they are v simple, and none of that coconut oil bulking out with grease that you usually get in fat bombs. Although calling this a fat bomb is like calling the Mona Lisa a cartoon.

This is what the website says:
Made with cream, erythritol, Fiber syrup, grass fed butter, almond milk, xylitol, 100% cocoa solids and vanilla

10 mins after eating this, I went back to their website and placed an order for more of them.

 

[ianpspurs]

OK Folks! Hold yer hosses!

We have a WINNER.

Today's LC bakery taste sample was a cube of these little darlings:
https://lowcarbandketobakery.co.uk/...roducts/dark-chocolate-keto-fudge-squares-x-2

Again, absurdly expensive marked price
Again, 35% discount at the checkout
Still works out as eyewateringly expensive, but I actually think (and my taste buds agree) that this one is worth the dosh.

I had this cold from the fridge, and... have to say this is the nicest chocolate product I have tasted in over a year, maybe longer (except for that HC hot choc).

I've checked the ingredients and they are v simple, and none of that coconut oil bulking out with grease that you usually get in fat bombs. Although calling this a fat bomb is like calling the Mona Lisa a cartoon.

This is what the website says:
Made with cream, erythritol, Fiber syrup, grass fed butter, almond milk, xylitol, 100% cocoa solids and vanilla

10 mins after eating this, I went back to their website and placed an order for more of them.

You know how I have spent forever saying I don't like puddings ........ looking around that site I may change my mind. This one is vertytempting https://lowcarbandketobakery.co.uk/...o-jam-vanilla-pudding-gluten-free-strict-keto What have you done @Brunneria. You could even be responsible for me starting to see some light at the end of a dark LC tunnel - just hope it isn't a train coming the other way

 

[maglil55]

OK Folks! Hold yer hosses!

We have a WINNER.

Today's LC bakery taste sample was a cube of these little darlings:
https://lowcarbandketobakery.co.uk/...roducts/dark-chocolate-keto-fudge-squares-x-2

Again, absurdly expensive marked price
Again, 35% discount at the checkout
Still works out as eyewateringly expensive, but I actually think (and my taste buds agree) that this one is worth the dosh.

I had this cold from the fridge, and... have to say this is the nicest chocolate product I have tasted in over a year, maybe longer (except for that HC hot choc).

I've checked the ingredients and they are v simple, and none of that coconut oil bulking out with grease that you usually get in fat bombs. Although calling this a fat bomb is like calling the Mona Lisa a cartoon.

This is what the website says:
Made with cream, erythritol, Fiber syrup, grass fed butter, almond milk, xylitol, 100% cocoa solids and vanilla

10 mins after eating this, I went back to their website and placed an order for more of them.

I have everything on that list apart from fibre syrup which I am about to order from Amazon. Will do a bit of experimenting!

 

[Brunneria]

You know how I have spent forever saying I don't like puddings ........ looking around that site I may change my mind. This one is vert tempting https://lowcarbandketobakery.co.uk/...o-jam-vanilla-pudding-gluten-free-strict-keto What have you done @Brunneria. You could even be responsible for me starting to see some light at the end of a dark LC tunnel - just hope it isn't a train coming the other way

Haha! Just be prepared for those puddings to be tiny. And I do mean tiny.

Will take a photo of the stickytoffeepudding ones we still have in the freezer, to give you an idea of scale.

 

[Brunneria]

Here you go:



We have 3 different sizes of 'teaspoon' in this house, but they are all teaspoons in this shot.



and the eggs are mixed sized 'happy eggs' so best assume they are medium

Personally, I will not be purchasing the puds again. I can make them myself, in decent sized portions, for a fraction of the price, using any one of these recipes:
https://www.tasteaholics.com/recipes/roundups/20-quick-low-carb-mug-cake-recipes/

 

[Brunneria]

I have everything on that list apart from fibre syrup which I am about to order from Amazon. Will do a bit of experimenting!

Don't think I had ever heard of fibre syrup til now.

I think the things that make these so exquisitely delicious, are the butter/cream, the erythritol and the xylitol. Oh, and the 100% cocoa, of course.
They have found a way to balance the sweeteners so that they don't taste of sweetener - it tasted just like sugar to me (although it is a long time since I tasted sugar!).
Also the erythritol wasn't gritty or cool to the taste buds.
And I think the butter was salted. You can always tell. Unsalted butter is just greasy.

But (to my relief) no monkfruit, stevia or any of the chemically sweeteners. All of those leave a horrible tang in my mouth, and I avoid them like the plague.

Of course, the cocoa and the xylitol make these very toxic to dogs. So they will be living in the freezer until 10 mins before consumption. And believe me, there won't be any waste or crummage!

 

[ianpspurs]

Here you go:



We have 3 different sizes of 'teaspoon' in this house, but they are all teaspoons in this shot.



and the eggs are mixed sized 'happy eggs' so best assume they are medium

Personally, I will not be purchasing the puds again. I can make them myself, in decent sized portions, for a fraction of the price, using any one of these recipes:
https://www.tasteaholics.com/recipes/roundups/20-quick-low-carb-mug-cake-recipes/

Having tried a variety of LC baking thanks but not going there however size of those puds is an eye opener. As you were, LC baking = wasteland.

 

[Brunneria]

Yes, there is no way to gauge the portion sizes from the pics on the website, and they don't list weights, either. It was always going to be a gamble.

The portion sizes have been consistently small.

 

[Goonergal]

How was your dinner? I love steak and eggs.

Delicious. One of my favourites too.

I felt naughty as made a mug muffin with conserve and clotted cream for breakfast.

Now that sounds good!

We have a WINNER. Today's LC bakery taste sample was a cube of these little darlings:
https://lowcarbandketobakery.co.uk/...roducts/dark-chocolate-keto-fudge-squares-x-2

As do these. They sound a bit like the chocolate almond butter squares I make, in which case they’ll be far too moreish.

Can't wait for Germany to catch up on the low-carb trend, but to be honest it is very, very, very slow.

Ziggy, you’ll just have to set up your own bakery to push things along.

On to today’s food.

Lunch was - you’ve guessed it - 2 fried eggs, 4 rashers bacon and some grated cheese. Same meal, different cafe and paid for by my boss! Then had a Kind bar, which I’m now regretting as after 4 strict carnivore days it’s made me feel bloated.

Dinner was chicken wings marinated in butter and garlic salt then air fried. Delicious.

 

[DJC3]

Hi @DJC3 -- Thanks for all your great comments and suggestions.

Inulin instead of erythritol sounds like a great idea, I might at least replace some of the erythritol with it. Another culprit might be the coconut oil, maybe I should also try it without. (Have to admit I was kind of winging it.) What else do you put in your coconut mixture?

Re the mayonnaise -- unfortunately broke my handheld blender a couple of years ago, always meant to get it fixed, but keep postponing. So, for now it's the handheld mixer. Unfortunately, the quick and dirty method might not work without a blender.

Had never heard of tinto de verano, but does sound quite similar to my accidental mixture -- just without the bitter note. Guess it probably wouldn't be hard to make, just leave out the cinchona bark and maybe the lemon pith. Too bad summer is almost gone. What's the weather like where you are?

University starts again at the beginning of October, but should probably be there a week early to start preparing. Unfortunately, still have a pile of group projects to grade.

That coconut recipe does have coconut oil in but I keep them in the fridge and they stay firm.
Other ingredients are
100g desiccated coconut
100g coconut cream (room temperature)
100g 85% or above dark chocolate (melted)
60g coconut oil (melted)
40g inulin
2 tsp vanilla essence

I do hope you get time for a spot of R&R before you start again in October. Sounds like you might be snowed under though.
Weather here is ok - not cold at any rate. It’s the spiders I hate at this time of year.

 

[DJC3]

Delicious. One of my favourites too.



Now that sounds good!



As do these. They sound a bit like the chocolate almond butter squares I make, in which case they’ll be far too moreish.

I agree those chocolate and almond butter squares are SO Moreish! I am very proud to say my last batch made a couple of weeks ago are still not completely gone. I could quite easily scoff the lot. I don’t know if I should be thanking you or cursing you for introducing me to them!

 

[ianpspurs]

Can't say anything I ate or drank was delicious or yum - not sure much in my 64 years has been. Like most of what went before what I had was functional. I am still here and able to do everything I need. B=2 mugs decaf tea with whole milk + plenty of water. Then hung on grimly until about 13.00 hrs - now obvious how important the massive quantities of tea I drank was in tolerating LC. Ate a slice of ox tongue and 2 baby bels. Made flaxseed crackers, buttered them and filled 2 with turkey breast and had another piece of tongue. Had a decaf coffee with 30 mls milk frothed for bulking purposes. Evening meal was mackerel salad then a piece of cheese. It all tasted as it should which is what food should do. Purports to be LC so on we go.
Edited to add: @maglil55 is the millionaires shortbread etc as vanishingly minuscule as the jam sponge?