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What have you eaten today? (Low carb forum)

Overall a bleak food day. Tea: Almond milk Latte with SF syrup: Tea; - turkey skin and morsel of meat when cutting some for MIL +Julie; SLC turkey and gaucamole roll, few salad leaves this evening. Today wasn’t about taste or pleasure so in that sense job done. Sorry there was no Sunshine on Leith for Mr M from Hibs @maglil55 . I would never have expected cold Norfolk Black turkey skin to be the high point of Boxing Day food.
 
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Wednesday 23 December - bed 6.2 FBG 6.4. Had to get up early to take grandson to his last face to face session before full blown lockdown. Took the opportunity to pick up last few items on my list but not too successful. Had to make another trip to pick up my quick reorder of youngest grandsons gift meantime Amazon delivered the other part. I also visited my brother and his wife who are remarkably "normal" in the circumstances. So all in all a busy day.
B. TAG and a SLC sandwich with ox tongue and coleslaw.
L. Nothing way too busy visiting and generally rushing about.
D. Ate some leftover prawns that had to be eaten followed by a pork loin peppered chop all on it's ownsome. Some king cherries.

Thursday 24 December bed 5.9 FBG 6.1

A few more things to do but remarkably peaceful at the shops. Had to leave Hubby at home as DIL present was finally due for delivery. Visited Lakeland for a few bits and Bobs plus Hubby had dispatched me with his debit card to buy something, anything to cheer me up. Picked up 5 new jumpers and a pair of slippers in the Woollen Mill at a hefty discount. Even Hubby was amazed how little I'd spent but it was their last chance to shift stock until goodness knows when.

B. TAG and SLC sandwich with salmon pate on it.
L. Nothing
D. Reached to point of fridge packed with food but nothing to eat. Ended up with a couple of these Mexican rubbed rissoles thingies stuffed with cheese. Last of the cherries

Otherwise we were busy prepping veg, making stuffing, cooking the turkey etc.
 
Breakfast - SLC Bread with Salami, Pepperoni and Lactofree Cheese. Coffee with Lactofree Cream and Sugar-Free Gingerbread Syrup.
Lunch - Peanut Butter with SLC Bread and Pork Puffs
Dinner - Gammon Steak, Eggs and Mushrooms

I wasn't overly hungry today and didn't have the energy to deal with anything that took too much preparation.
 
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MrsA2 said:
I have a sous chef :happy:- otherwise known as adult son who lives at home on the condition he helps/does whenever asked, without complaint. After a few years of heavy training he's now a very good cook. He can do the shopping too, without spending a fortune. He could be available , at the right rate .... or free to anyone who can provide me with a nice daughter-in-law :):):)
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I have one of these too. Takes years of training but DIL knows she landed on her feet since as well as cooking, he can and does iron. He was delighted with his new super duper sous vide as well.
 
Evening all.

Leftover central today and likely to be that way for a good couple of days yet.

Mid-morning a few salted almonds and macadamia nuts.
Lunch was some leftover Nando’s chicken, 2 cold pigs in blankets, some carni stuffing and a triple chocolate heart cake with extra thick double cream.
Dinner was the remaining cauliflower cheese warmed in the airfryer (crisped up the cheese nicely), 2 pigs in blankets and a lemon cake with extra thick double cream.
 
DJC3 said:
Hi all, I’ve just been reading everyone’s posts from yesterday and it looks like we all managed pretty well. Especially @Sugarlisa as it’s your first lc Christmas.
@Goonergal glad to see you joined me on the Christmas morning chocolate.
@Antje77 glad the Turkey round up was successful, that’s a great sounding meal.
@mymuk that chocolate mousse is my kind of recipe, thanks fir the idea.
Yesterday after the chocolate coated nuts. Lunch was the traditional - turkey, carni stuffing, sprouts with bacon and chestnuts, broc&cauli cheese, red cabbage Delia style ( layered with onion, Brantley apple, spices we vinegar snd garlic and braised for 2 hr)
Champagne, red wine and a Turkey sandwich late in the evening ( in SLC roll)
BG flatlined most of the day so I’m v happy with that.
@ziggy_w is your Christmas meal held on Christmas Eve? I may have missed some posts. Do you tend to have a traditional meal?
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Have you tried the Delia red cabbage recipe in the IP? I did something very similar yesterday, but IP'd it for 3 minutes, quick release, although it had been sitting a few minutes on Keep Warm, before I released the pressure It worked well.
 
25 December - bed 7.2 FBG 6.3. Up bright and early. Got LC Baileys made and LC creme brulees. Christmas pud ready and waiting for those who can eat it. Finished cooking turkey and got it carved just to reheat in turkey gravy. Starter is all cold so just had Marie Rose to make for the prawns and baked a skinny bread.

B. TAG and 2 slices of SLC toast with salmon pate.
L. Started late on 4.30ish and it merged into dinner.
Campari and soda. Small bottle of prosecco. Starter was a selection of Italian meats, mortadella, salami, bresola, parma ham, cheese, olives, mozzarella balls, santini tomatoes and a fishy tray of salmon slices done with lemon and parsley, smoked salmon, prawns with Marie Rose and fresh anchovies (I stuck to the fishy stuff)

Turkey, LC pork stuffing, GF chipolatas & pigs in blankets, broccoli, roasted parsnips, celeriac fondant, gravy and LC cranberry sauce. Oh and sprouts stir fried with pancetta and pine nuts.
Creme brulee, espresso with brandy cream and a LC Baileys on ice.

There was cheese and biscuits but I passed on that. Worst my BG got was 6.1.

@annabell1 - Christmas is an emotional time of year. Believe me I know. Sending hugs. @Antje77 - I live by the principle that no matter how bad things get, there is always someone who is suffering more. It's not working too well at the moment but I still found things to be grateful for. We even managed to have a laugh at my expense. While getting the inulin out for the "crack" on the creme brulee, I knocked a pack of cornflower out of the cupboard, which bounced of my head and exploded over me leaving me and the surrounding area coated in cornflower. Youngest grandson followed me upstairs while I got changed and I wondered what he was up to but he was wetting cotton pads in the bathroom to clean the white stuff off my face
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: cold meats and cheese, leafy salad and pork scratchings followed by a sugar free chocolate wafer (made by Diablo, my BIL meaning well bought me a hamper of Diablo goodies - unfortunately although they are sugar free some things aren’t low carb enough for me :()
Mid afternoon: black coffee and a few pecans.
Dinner: lamb roasted with rosemary and garlic, one tiny roast potato, mixed veg and gravy made from meat juices thickened with flax followed by HM LC trifle.

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I had more or less forgotten one needs to eat on the day after christmas as well, so no shopping done.
Good thing I have guinea pigs, which means I always have various vegetables laying around!

So I stole their christmassy green sprouts, served them on a christmassy red plate and warmed up a pack of cheese fondue to dip them in, pretty much a feast I'd say!
Sorry guinea piggies, no sprouts for you tomorrow!

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Ah, I've been searching for that roll of tp, and only found it now I've posted the picture!
 
Black berries and yogurt with a green tea (breakfast)
Wholemeal ham salad sandwich with a sugar free squash (lunch)
Tea was a buffer tea so picked left over gammon,Turkey and beef from yesterday with salami ,chorizo,cheese on some wholemeal crackers thins ,cheeky vinto ,couple of orange gin and lemonade which I didn’t enjoy lol and my reading tonight was 6.5 the old me would carry on drinking and eating x
 
DCUKMod said:
Have you tried the Delia red cabbage recipe in the IP? I did something very similar yesterday, but IP'd it for 3 minutes, quick release, although it had been sitting a few minutes on Keep Warm, before I released the pressure It worked well.
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No but that’s a great idea for when I’m not putting the oven on anyway. Is there enough liquid or did you add extra?
 
DJC3 said:
No but that’s a great idea for when I’m not putting the oven on anyway. Is there enough liquid or did you add extra?
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As I say, largely based on the Delia, but my only "liquids" were about 2 tablespoons of (home made) gammon drippings (totally scrumptious), which I seated the onions in, until they began to soften and liberate their fluids anyway, and about 60ml ACV.

Being vertically challenged, I do any sauteing in a frying pan, then decant - saved burning my forearms), so decanted them into the pot, added the ACV, then tipped everything else in and folded over a couple of times, lidded and pressure for 3 minutes.

When done, I chose to saute off a little more liquid, because plenty comes out of the cabbage.

I'd say Delia's would be fine as it is. The main players are mainly liquid and it'd start being released well before pressure is reached.
 
DCUKMod said:
As I say, largely based on the Delia, but my only "liquids" were about 2 tablespoons of (home made) gammon drippings (totally scrumptious), which I seated the onions in, until they began to soften and liberate their fluids anyway, and about 60ml ACV.

Being vertically challenged, I do any sauteing in a frying pan, then decant - saved burning my forearms), so decanted them into the pot, added the ACV, then tipped everything else in and folded over a couple of times, lidded and pressure for 3 minutes.

When done, I chose to saute off a little more liquid, because plenty comes out of the cabbage.

I'd say Delia's would be fine as it is. The main players are mainly liquid and it'd start being released well before pressure is reached.
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Thanks, that’s good to know. It was a hit with everyone and surprisingly didn’t spike my BG although I scaled back a bit on the apple and onion quantities and swapped out the sugar of course.
 
DJC3 said:
Thanks, that’s good to know. It was a hit with everyone and surprisingly didn’t spike my BG although I scaled back a bit on the apple and onion quantities and swapped out the sugar of course.
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Actually I lied, I added about a tablespoon of orange juice as a not to sweetness, so that added to the (still well under 250ml) liquids.

I made it Christmas Eve afternoon, and just reheated in the already on oven on the day - dish covered by foil.

I thought we'd have a lot left over as MrB isn't a massive red cabbage fan, but there was hardly anything. A surprising hit, it seems, and I think it'd freeze OK for a short while.
 
DCUKMod said:
Actually I lied, I added about a tablespoon of orange juice as a not to sweetness, so that added to the (still well under 250ml) liquids.

I made it Christmas Eve afternoon, and just reheated in the already on oven on the day - dish covered by foil.

I thought we'd have a lot left over as MrB isn't a massive red cabbage fan, but there was hardly anything. A surprising hit, it seems, and I think it'd freeze OK for a short while.
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It does freeze. I made a batch the previous weekend an froze the leftovers. Defrosted in the fridge overnight and reheated in the oven like yours covered in foil. A very forgiving recipe!
 
Had a restless night as my dear mum who suffers from dementia/ alzheimer's was up and down all night not wanting to sleep so didn’t get much sleep as kept her company to let my two sisters who look after her catch up on some needed sleep although managed a couple of hours so my morning BSL I think reflected that at 7.3

Breakfast two slices low carb bread with cheese and tomato open grill and black coffee

Snack / lunch Christmas sweets and black coffee

Dinner yes you guessed it more leftovers but changed it up a bit and had the cold meats on a bread roll this time haha.... and a Small handful of cherries.
 
Hello all,

@annabell1 -- Hugs for having lost your GP and for a short night of sleep.
@DJC3 -- Thank you so much for asking. In Germany, we have the most important celebrations on Xmas eve rather than on Xmas day. Xmas day and boxing day are mostly for visiting family. Traditional foods on Xmas eve is goose, spiced red cabbage and some type of potato dish (dumplings, home fried potatoes (Bratkartoffeln), mashed potatoes, potato gratin, crocettes or similar). Usually also a plate of nuts, mandarin oranges and marzipan for everyone. However, as it is only the two of us and my husband prefers high carb Persian foods, it is pretty much a regular day of eating for me. However, since I really enjoy low-carb eating, it is not much of a sacrifice, admittedly. We did have a bottle of really nice red wine together though.

Yesterday ...

Breakfast: A double decaffeinated espresso with cream and erythritol.

Lunch: Half a DD keto roll with turkey salami, some baba ghanoush, some cheese and 5 cornichons, smoked salmon.

Dinner: Romaine lettuce, h/m Caesar's dressing, parmesan, about 80g of sliced ribeye, cooked sous vide and then fried. Too much dark chocolate (50g) and red wine.
 
ziggy_w said:
Hello all,

@annabell1 -- Hugs for having lost your GP and for a short night of sleep.
@DJC3 -- Thank you so much for asking. In Germany, we have the most important celebrations on Xmas eve rather than on Xmas day. Xmas day and boxing day are mostly for visiting family. Traditional foods on Xmas eve is goose, spiced red cabbage and some type of potato dish (dumplings, home fried potatoes (Bratkartoffeln), mashed potatoes, potato gratin, crocettes or similar). Usually also a plate of nuts, mandarin oranges and marzipan for everyone. However, as it is only the two of us and my husband prefers high carb Persian foods, it is pretty much a regular day of eating for me. However, since I really enjoy low-carb eating, it is not much of a sacrifice, admittedly. We did have a bottle of really nice red wine together though.

Yesterday ...

Breakfast: A double decaffeinated espresso with cream and erythritol.

Lunch: Half a DD keto roll with turkey salami, some baba ghanoush, some cheese and 5 cornichons, smoked salmon.

Dinner: Romaine lettuce, h/m Caesar's dressing, parmesan, about 80g of sliced ribeye, cooked sous vide and then fried. Too much dark chocolate (50g) and red wine.
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I think goose and spiced red cabbage make wonderful companions, but I understand it’s not really practical if there are just the two of you. A nice bottle of red sounds perfect though.
 
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