What have you eaten today? (Low carb forum)

[Goonergal]

HEMA sells delicious hot sausages by the half,

What are the sausages? I may be near a Hema later and would be interested to try them (so long as I can avoid the delicious 85% chocolate they sell). They also do some interesting flavoured nuts.

 

[PenguinMum]

Hello again. @Antje77 you cheered me up so much posting about making your oxtail stew in the bathroom to keep the moggies away and the empty wine bottle. Needs must! Hope the stew is delicious. I can imagine the pleading looks from the mogs! @Goonergal if you are getting crazy readings there is something bad going around. Thanks for sharing and giving me hope! @Annb sorry about all the tummy aches and difficulties with getting food, hard avocados should be made illegal!
Today I had my usual HiLo toast, lots of tea.
@DJC3 I havent sent off for the Keeto bread as I think I need 3 loaves to make it worthwhile P&P wise but I just dont have the freezer space. Do keep reporting on how you find it as I am interested. I am also interested in the Orange and Bramble gin distillery!! Though I dont have an IP.
Lunch today will be h/b eggs with mayo and salad bits.
Supper, Mr PM has requested pasta bake so I will make up my chicken, chorizo, paprika and tinned toms mix and I will just have mine with green veg and minus the pasta.

 

[Chook]

Good morning all!I

Another broken night's sleep with anxious dogs and and then awake two hours early. The dogs are unsettled by not being walked and Mr C not being here. The farmer who owns this cottage offered to walk them but they refused to go.

I have a question about OMAD to those who have done well on it - how long was it before your FBGs started to show improvement? Mine seem to be getting higher at the moment. What seems to be happening is my FBGs are high and because I'm not eating breakfast they just carry on getting higher and finally plateau at about (what would be) lunchtime - then it slowly goes down a little bit but not by much which means I'm having the OMAD meal when my BGs are still high. Then of course it goes up after dinner and carries on rising slowly until I go to bed. Every day has seen my FBGs a bit higher than the day before. Today's FBG was 14.6. I'm okay with carrying on with OMAD if my FBGs will eventually get lower but I am a bit worried and, to be honest, I'm hoping for reassurance that this is normal.

Today will be another day of OMAD - the meal will be a layer bake of aubergines, mozzarella, parmesan, garlic, oregano and crushed tomatoes (from my garden). I will be having it with lemon and garlic cauliflower rice. Mr C thinks he will be back here at about 6pm then the dogs will need a walk so it will be a late dinner.

 

[Antje77]

What are the sausages? I may be near a Hema later and would be interested to try them

Rookworst! Sold cold to warm at home but also sold as 'halve warme' to eat while walking outside the store. Salty, smoky and fatty with a wonderful popping sound when you bite through the thin skin and the juices fly out!

You only need to warm them in hot (but not boiling!) water. Bought hot they always taste better because they're kept in the hot water until sold, making the fats melt inside. So when warming at home, do so for at least 20 minutes and they'll be devine!

Zero carbs! (Well, 0,2 per 100 gr )

 

[DCUKMod]

.... and dare I say it - Christmas!)

I think we may need that word on the profanity filter until 1/12 (or for our friends across the ocean 12/1.

I've come over all funny. just thinking about it.

 

[DCUKMod]

Hello again. @Antje77 you cheered me up so much posting about making your oxtail stew in the bathroom to keep the moggies away and the empty wine bottle. Needs must! Hope the stew is delicious. I can imagine the pleading looks from the mogs! @Goonergal if you are getting crazy readings there is something bad going around. Thanks for sharing and giving me hope! @Annb sorry about all the tummy aches and difficulties with getting food, hard avocados should be made illegal!
Today I had my usual HiLo toast, lots of tea.
@DJC3 I havent sent off for the Keeto bread as I think I need 3 loaves to make it worthwhile P&P wise but I just dont have the freezer space. Do keep reporting on how you find it as I am interested. I am also interested in the Orange and Bramble gin distillery!! Though I dont have an IP.
Lunch today will be h/b eggs with mayo and salad bits.
Supper, Mr PM has requested pasta bake so I will make up my chicken, chorizo, paprika and tinned toms mix and I will just have mine with green veg and minus the pasta.

PenguinMum - All @DJC3 is doing is hastening the infusion process, doing something akin to sous vide.

In your shoes; do you have a slow cooker? I'd do it in there - either decently strong ziplock bag, in water, for several hours, or if you don't have ziplock bags (sorry I didn't think of this option earlier, @DJC3 ), you could try it in a kilner jar, in water, in the slow cooker.

Just lob what you fancy in, seal it and let the magic happen for several hours.

The secret is small batches, and ideally having some neat gin leftover - in case the infusion you create is a bit intense, although I daresay you could soften that with soda water or whatever.

This page could give you the odd idea or two. I now use a Soda Splash to infuse, but as you can see, it can be done in a strong cream whipper. Personally, I would only do it withe a full metal job. I wouldn't want to try it in any with plastic lids.

https://cookingissues.com/2010/08/1...bNLmc-s_3YZVPS3SOF-zBVy3-YS3F2mJrtWB2vG5zEgr8

It's all just a bit of an adventure.

 

[PenguinMum]

PenguinMum - All @DJC3 is doing is hastening the infusion process, doing something akin to sous vide.

In your shoes; do you have a slow cooker? I'd do it in there - either decently strong ziplock bag, in water, for several hours, or if you don't have ziplock bags (sorry I didn't think of this option earlier, @DJC3 ), you could try it in a kilner jar, in water, in the slow cooker.

Just lob what you fancy in, seal it and let the magic happen for several hours.

The secret is small batches, and ideally having some neat gin leftover - in case the infusion you create is a bit intense, although I daresay you could soften that with soda water or whatever.

This page could give you the odd idea or two. I now use a Soda Splash to infuse, but as you can see, it can be done in a strong cream whipper. Personally, I would only do it withe a full metal job. I wouldn't want to try it in any with plastic lids.

https://cookingissues.com/2010/08/1...bNLmc-s_3YZVPS3SOF-zBVy3-YS3F2mJrtWB2vG5zEgr8

It's all just a bit of an adventure.

I have an old traditional pressure cooker and a sodastream? Would either work or I could maybe put a large pyrex pudding bowl (covered?) in a large pot of water and bubble on the hob for a few hours?
With ref to the “profanity” am giving my nearest and dearest a homemade type hamper this year. Have already made some Sticky fig chutney to go with local cheeses, this week its the making of “Profanity” cakes and some home infused gin would be a good addition.

 

[Bildad]

@Chook Have you thought of having your OMAD meal early (ier) in the day rather than at tea time. Not sure if that would fit in with family life though.

 

[Chook]

@Chook Have you thought of having your OMAD meal early (ier) in the day rather than at tea time. Not sure if that would fit in with family life though.

Thanks for the suggestion. . I'm away on holiday at the moment so can't have an earlier meal but I will when we get home and my husband goes back to work (he works afternoon/evening shift so I could then have it any time I want).

Are the lovely dogs in your avatar Labradoodles?

 

[Goonergal]

Thanks for the suggestion. . I'm away on holiday at the moment so can't have an earlier meal but I will when we get home and my husband goes back to work (he works afternoon/evening shift so I could then have it any time I want).

@Chook just adding to this. OMAD has worked well for me. I was tracking weight rather than FBG when I originally started it, but it did help with the latter and the earlier in the day the better. My ‘usual’ time would be between 4 and 5 pm, so it counts as dinner but isn’t late at all.

I always think it’s worth giving a new strategy a decent chance to work - 3 or 4 weeks at least. Consistency definitely pays off. There’s all sorts of things for the body to get used to and the morning rise you’re seeing now could be a ‘panic’ at lack of food it’s used to having earlier in the day. It could also be that OMAD doesn’t suit you, it definitely worth giving it a decent shot.

 

[Chook]

@Chook just adding to this. OMAD has worked well for me. I was tracking weight rather than FBG when I originally started it, but it did help with the latter and the earlier in the day the better. My ‘usual’ time would be between 4 and 5 pm, so it counts as dinner but isn’t late at all.

I always think it’s worth giving a new strategy a decent chance to work - 3 or 4 weeks at least. Consistency definitely pays off. There’s all sorts of things for the body to get used to and the morning rise you’re seeing now could be a ‘panic’ at lack of food it’s used to having earlier in the day. It could also be that OMAD doesn’t suit you, it definitely worth giving it a decent shot.

@Goonergal - thanks for your reply. When I'm home I think that 4pm would be a good time for me to eat. Yes, I know I need to give it a chance, I'm just worried about my BG going up rather than down as I hoped it would. I really haven't felt hungry at all so I really hope OMAD suits me. x

 

[Brunneria]

@Chook

i did OMAD for around 6 weeks three? four? autumns ago. Was skipping B and L then eating a big meal the second I finished work at 5.30.
It didn’t really work for me.
I only lost 2 pounds in all that time, even though my food intake had dipped significantly. It seemed like my metabolism adjusts to ‘reduced calorie intake’ within about 3 days, and is only so much I can eat in one session, so ‘reduced calorie intake’ was kind of inevitable . Within a week of going back to 2 meals a day, I had regained those 2 pounds. Which I thought was hilarious/v annoying.

My bgs were (back then) still rising all morning if I didn’t eat breakfast. That happened for the whole 6 weeks. By around midday they had started to slide downwards again until I ate at 5.30. So OMAD was actually giving me higher average readings across the 24 hrs than if I ate something in the morning to prevent the steady rise, even if That was only a cup of bovril with collagen powder in it, or 2 scrambled eggs, or a lump of cheese.

I guess OMAD doesn’t work for everyone, no matter how its advocates promote it.
Mind you, now I have been carnivore for... goodness... losing track ... around 2-3 years? I could probably try again, since my morning readings are less volatile. But honestly, I can’t be bothered with the phaff.

yesterday we went to Hull and had a huge carnivorous Brazilian BBQ at the place @Goonergal went to recently.
Fab meal.
Rump, sirloin and picanya(sp?) steak, pork ribs in lime, lamb in mint, chicken thighs in glorious garlic/herb, chilli, gammon, Brazilian sausages and a token mouthful of coleslaw.

It was my only meal that day, and I’m not wanting to eat again yet, but will probably have jambalaya for D tonight.
So maybe, if I gorge on enough BBQ meats I could do OMAD occasionally!

 

[DCUKMod]

I have an old traditional pressure cooker and a sodastream? Would either work or I could maybe put a large pyrex pudding bowl (covered?) in a large pot of water and bubble on the hob for a few hours?
With ref to the “profanity” am giving my nearest and dearest a homemade type hamper this year. Have already made some Sticky fig chutney to go with local cheeses, this week its the making of “Profanity” cakes and some home infused gin would be a good addition.

The pressure in the infusions done in the Soda Splash is to force the nitrous into the flavouring (zest/fruit/whatever), then releasing the pressure forced the nitrous back out again. I wouldn't use a pressure cooker, to be honest.

Whatever, the heat you would want would be gentle.

With your options, personally, I would use a kilner, or other heatproof jar, with a top you can close and seal (to prevent evaporation), and put that in a pyrex bowl of water, to create a bain marie, and put it in the oven, on a very low heat. Our ovens can go down to 40c (I think), so I might put the oven at, say. 50/60, and leave it for a few hours. Closing the lid is important or everything would just evaporate to nothing.

I wouldn't ever put a ziplock bag in the oven, even on a low heat.

Other options - wide necked flask and heat the gin to a warm temperature, throw in the flavours, seal and ignore for a while.

I must admit the Soda Splash makes these things, literally, a less than 10 minute job. I haven't used the sous vide bath or infusions since.

 

[ziggy_w]

Hello all,

Was out and about most of yesterday, so didn't get to post. Bought a pair of golden pants on sale yesterday, don't know if I'll ever have the courage to wear them. Maybe New Year's eve.

@Rachox -- Glad the infection has settled. Hoping the pain will do so soon too.
@zauberflote -- (always tempted to write your name with an "ö" instead of an "o".) You have my utmost admiration for the barre class. Sounds incredibly hard -- I am sure having done ballet when you were younger does help.
@Chook -- Hugs for the rising blood sugars, this must be extremely frustrating. I believe @Goonergal's suggestions are very sensible and helpful. Btw, yesterday, I also only had OMAD and blood sugars pretty much stayed a bit elevated, but the same all day (started higher than usual though, which also was the reason for OMAD), but then went down as I had some food.
@Annb -- Hugs for the upset stomach. I also agree with @zauberflote -- I think nobody looks good in these types of photos.
@Antje77 -- The dish sounds wonderful and so do the sausages. Btw, I do love the floor tiles in your bathroom.
@Goonergal -- Glad your boiler is fixed. How are blood sugars behaving? Do you still see the morning rise?

Yesterday ...

Started the day a bit higher due to scarfing down the whole 100g bar of candied orange peel chocolate the day before.

Breakfast: A double decaffeinated espresso with cream and erythritol.

Lunch: Nothing.

Dinner: Two and half glasses of dry red wine while out. Upon getting home, 85g of tuna sashimi with soy sauce and two scrambled eggs. A small piece of cheese and about 90g of chicken liver pate.

 

[ziggy_w]

Sorry, forgot to say congrats on your anniversary, @DJC3. Maybe you can you can make up the anniversary dinner in the next few days.

 

[Annb]

FBG 9.7 - it was high last night, so I put the basal dose up to 60. Diabetes nurse is not going to be pleased.

Waited for breakfast until my cleaning lady came. She didn't arrive until 11 ish and went at 1 pm. So breakfast then. It was the last of the veg soup from last night.

Tonight I have some smoked mackerel to use up so I'll have it with a simple salad.

Letter from the Dr today tells me that I am being referred for an urgent consultation with the surgeon at the local hospital for a colonoscopy as a result of the FIT test done last week. That's a step forward anyway.

My brother thought I might have looked a bit better in my photo if I had smiled. Difficult to keep a smile on your face when you're not sure when the photo is going to be taken. Anyway - as Mrs A2 indicated, the idea is to look as decrepit as possible for a Blue Badge.

 

[DJC3]

I think we may need that word on the profanity filter until 1/12 (or for our friends across the ocean 12/1.

I've come over all funny. just thinking about it.

I came over all funny just writing it!

 

[zauberflote]

Hugs to all who need them!
It's very hard to think about "Profanity" when it's 90F and you sweat the minute you walk out the door! (apologies to Southern Hemisphere folks!) And since I'm not doing any in-store shopping, I don't even have to watch the displays being put up!
@ziggy_w you may use the umlaut! I don't think the coding differentiates. The first forum I used it on, I did use flöte, but it confused everyone trying to tag me, so I gave it up lol. You have to bear in mind re barre that I cannot physically do many of the things as choreographed, so I adapt and "optionize". That's my incredibly hard, and it IS! You have to laugh when your muscles are so worn out they are quivering-- but you're not near done yet, because "fatigue to failure, no matter how hard you are laughing" is the goal! We britches and moans, even the teacher!
@Annb that's the first time I've heard someone being positive about a colonoscopy! I hope that only good will come of it.
Last night had a late night snack which kept me up for well over an hour in the middle of the night. I will try better today. I made up my mind at 0500 that I will start testing again. Now to find the meter and buy new strips. Sigh.
Bfast avocado, boiled egg, pecans, 1 or 2 Lindt 90%, flax crisps/dilute soymilk
If I can't make it to supper, a bite of something, pecans maybe
Supper should be leftover salmon from last night, spinach/hm dressing, cherry tomatoes, flax crisps/dilute soy.
I hope to take a long (for me) walk this afternoon. It is absolutely gorgeous out, with a perfect light wind, low humidity-- cannot ask for better!

 

[DJC3]

Sorry, forgot to say congrats on your anniversary, @DJC3. Maybe you can you can make up the anniversary dinner in the next few days.

Thank you. It was a lovely day anyway. Going out for breakfast always seems like a treat and it’s a lot cheaper than dinner as there’s no booze! ( there was unlimited coffee which I took full advantage of however)

 

[PenguinMum]

Thank you. It was a lovely day anyway. Going out for breakfast always seems like a treat and it’s a lot cheaper than dinner as there’s no booze! ( there was unlimited coffee which I took full advantage of however)

Yes breakfast out is highly satisfying. When son was at Uni in Bath when we visited we often had brunch at the Cosy Club which was terrific. Have tried a couple closer to home but they never quite matched up but then everything in Bath is top notch.