What have you eaten today? (Low carb forum)

[SuNuman]

. Does anyone eat frozen oven fish with breadcrumbs? I assume this is a no no too. But thanks for your reply. X

 

[maglil55]

. Does anyone eat frozen oven fish with breadcrumbs? I assume this is a no no too. But thanks for your reply. X

No, but I crumb fish myself with a low carb crumb and pan fry.
The LC crumb is equal parts of golden milled flaxseed, Almond flour (ground is fine), grated parmesan and a couple of tablespoons of sesame seeds. Season with ground salt and pepper.
You can also add other seasonings to it. For fish I add lemon zest. Chicken I add paprika. Parsley is another favourite addition.
Fish, I tend to use cod loin- cut into chunks, dip in beaten egg then coat in the crumb. For a thicker coat you can re-dip in egg then coat again. If you are not cooking straight away return the coated fish to the fridge.
I fry it in a mix of olive oil and butter. The crumb always comes out crisp. I've also done it without the Almond flour and it was still crisp.
You can also make a tartare sauce - I use Helmanns and add chopped pickled capers (or mini cucumber (watch you get the sugar free ones) and some curry powder.

Chips? Celeriac makes good chips - nightmare to chop though. Best way is to cut thick slices then trim the ugly ends off. Cut into chips as normal. They won't be crisp but the make a very acceptable fish 'n chips!

 

[SuNuman]

No, but I crumb fish myself with a low carb crumb and pan fry.
The LC crumb is equal parts of golden milled flaxseed, Almond flour (ground is fine), grated parmesan and a couple of tablespoons of sesame seeds. Season with ground salt and pepper.
You can also add other seasonings to it. For fish I add lemon zest. Chicken I add paprika. Parsley is another favourite addition.
Fish, I tend to use cod loin- cut into chunks, dip in beaten egg then coat in the crumb. For a thicker coat you can re-dip in egg then coat again. If you are not cooking straight away return the coated fish to the fridge.
I fry it in a mix of olive oil and butter. The crumb always comes out crisp. I've also done it without the Almond flour and it was still crisp.
You can also make a tartare sauce - I use Helmanns and add chopped pickled capers (or mini cucumber (watch you get the sugar free ones) and some curry powder.

Chips? Celeriac makes good chips - nightmare to chop though. Best way is to cut thick slices then trim the ugly ends off. Cut into chips as normal. They won't be crisp but the make a very acceptable fish 'n chips!

Excellent thank you. X

 

[SlimLizzy]

Scampi is usually less than half langoustine. Some versions as little as 30%
In answer to your query about breaded fish, there are some versions called Lightly dusted that might be acceptable, depending on your personal carb tolerance.

 

[SuNuman]

Hi. I have eaten. Burgen bread toast. Raspberries, strawberries with clotted cream and I have chicken n veg in oven. Feel pretty sick from metformin so not really even hungry. X.

 

[SuNuman]

Scampi is usually less than half langoustine. Some versions as little as 30%
In answer to your query about breaded fish, there are some versions called Lightly dusted that might be acceptable, depending on your personal carb tolerance.

Thank you. X

 

[SuNuman]

Hi. I have eaten. Burgen bread toast. Raspberries, strawberries with clotted cream and I have chicken n veg in oven. Feel pretty sick from metformin so not really even hungry. X.

Sunday this is reference to.

 

[MrsA2]

No breakfast today so straight into zoom pilates class.
Then lunch as Nan's who tried, bless her.
Aperitif..offered g&t or J2O.. so chose a glass of wine.
Nibbles of wotsits, frazzels and cheese twists (had just part of one of the latter).
Skinless poached Chicken breast (yes) with stuffing (had just a little), over cooked boiled veg (yes), new potatoes, (no), thick gravy (couldn't say no )
Dessert of fruit crumble with cream, but both the fruit (apples and gooseberry) had sugar in as did the topping "but I used brown sugar as its better for you" (!!!!), served with cream that turned out to be Elmlea "this is healthier than cream isn't it?". Had just a mouthful to be polite.
She kept commenting on how she'd done healthy meal as she knows I'm on a diet.
It still took me up to 8.2 for over an hour.

D, at home, half a camembert on 4 seedy crackers with 4 strawberries and 1 apricot. A Berry bake made with foraged blackberries (6 only). 90 minutes later and bg holding steady in low 5s. Am so hoping that libre shows I can tolerate some fruit at least.

 

[Riva_Roxaban]

@Riva_Roxaban - there were 10 seasons of Spooks here.

We are now in to the season ten, with a couple of episodes to go.

I got mixed up with another season to go, another tv channel is rerunning it not the ABC on iView here.

The excellent Nicola Walker who played Ruth is also the main star in Unforgotten.

I will see if that is available here on Amazon Prime or Netflix, I know she is playing a bit of a crazy lady in some of her characters.

To keep on topic we had a selection of munchies to eat, cheese and crackers, pork krackles while watching [ spooks ].

 

[maglil55]

Hi. I have eaten. Burgen bread toast. Raspberries, strawberries with clotted cream and I have chicken n veg in oven. Feel pretty sick from metformin so not really even hungry. X.

Metformin queasiness usually passes. If it persists too long, speak to your GP about slow release metformin (assuming you can get in the Fort Knox that is doctors surgeries these days).

 

[DJC3]

Evening all. Still reading back on posts, @maglil55 I saw you cooked a gigot of lamb and I’m really impressed - you’re the only person I’ve known to use the word apart from crossword compilers!
@Antje77 I planted a young tree in spring that got nibbled by deer. It looked just like your Apple tree, I wrapped the trunk in chicken wire which I think has saved it - won’t know properly until next year. But goats are probably more determined than deer.
@MrsA2 I understand the quandary Re sweets and fundraising, it’s a tricky one. Dancing must be one of the best and most fun ways to bring down BG, well done. I think being back within an hour is good going, did you check the 9 with a finger prick? I don’t find Libre that accurate but I love the overall trend and peak/ trough info it gives.
Today I had 2 meals:
First was SLC roll with salami, cheese, lettuce and mayo.
Second was DD keto lasagne and salad. Nibbled some cheese with wine afterwards.
Long dog walk after that has, I hope mitigated the wine.

 

[maglil55]

They do look good. Can't remember who it was, but come to mention it - has anyone seen anything of @Goonergal recently? Hopefully it's just lots happening in life and not illness that keeps her off the forum.

I think she's following a variation on her diet. Still low carb but more about balancing protein and energy and I think lower in fats. I've not had the time to read about it yet.

 

[maglil55]

Today bed 6.4 FBG 6. @DJC3 - I may have cooked a gigot but it's not as good as the flank or the shoulder slow cooked. I do like gigot chops with the bone in. Trouble is the butcher's tend to bone them out. Anyway, the winner for the slow cooked lamb is definitely shoulder. I do prefer the flank but Hubby says too much fat. It certainly need fat for the flavour.
Just the youngest swimming today but the elder came to help me. Both back in the pool next week and we're getting back in the viewing gallery - still masked but at least we're not walking round in circles.
B. TAG and 2 slices of SLC toast with ox tongue and coleslaw.
L. After swimming a pack of these cheese puffs I posted a few items back. I'll be buying more.
D. Made a kind of chicken cordon bleu. Battered out chicken breast with layers of ham to enclose grated Cheddar. Rather than crumb, I rolled out streaky bacon to wrap it sealed in a frying pan then into the oven for 25 mins. Mini cob and a broccoli/cauliflower souffle thing. Usual campari and soda and I'm currently working my way through a small bottle of prosecco.

Boys are being remarkably well behaved. Long may it continue.

 

[MrsA2]

did you check the 9 with a finger prick? I don’t find Libre that accurate but I love the overall trend and peak/ trough info it gives.

No I didnt, I was in a field at the time . I love the freedom of not having to carry a test kit everywhere. This 2 weeks libre is a belated birthday present. Yes I love the info too but it does give results .5 to.9 lower than finger prick whenever I've compared

 

[PenguinMum]

Hi All
Today was brekkie as usual so slice HiLo toast and tea.
Lunch was M&S calamari with salad,
Supper was bbq chicken & chorizo skewers and two lc sausages and mixed salad.

 

[Rachox]

Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and an Atkins bar.
Skipped lunch.
Mid afternoon: black coffee and coffee chia pudding.
Tea at ILs: cold meat, cheese and salad buffet followed by one Jaffa cake!

 

[SuNuman]

Metformin queasiness usually passes. If it persists too long, speak to your GP about slow release metformin (assuming you can get in the Fort Knox that is doctors surgeries these days).

I have the slow release one. I’m gonna have to try to ring him I think. X
Thank you.

 

[Riva_Roxaban]

Bacon, mushroom omelette, tomatoes. did not finish it as I felt full half way eating it, threw it out for the dump chooks to clean up.
Couple of slices of cheese on low carb toast, sugar free green jelly for lunch.
Mild curried beef and veggies for dinner.

I have just put a order in for wound dressings for the Blue Care nurses that look after my leg, some of the stuff has come down in price from where I get it from. One of the most expensive items is atube of Prontosan Gel which was $38.00, it's now down tp $28.00. I have to tell the nurses to use it sparingly or they will squirt half a tube of the stuff on the wound.

Cheaper for me to buy the stuff from Independence Australia in Yatala south of Brisbane, than paying Blue Care with their higher priced stuff.

 

[Annb]

Today bed 6.4 FBG 6. @DJC3 - I may have cooked a gigot but it's not as good as the flank or the shoulder slow cooked. I do like gigot chops with the bone in. Trouble is the butcher's tend to bone them out. Anyway, the winner for the slow cooked lamb is definitely shoulder. I do prefer the flank but Hubby says too much fat. It certainly need fat for the flavour.

I thought it was just here that butchers boned out the gigot chops - haven't been able to get them bone-in since we first came to the Island. It was not a cut that I had ever seen in the south of England (where I came from) but was very quickly converted to it when I moved to Ayrshire with my husband. Then, couldn't get them when we came here. They're just not the same without the bone. I agree that the shoulder of lamb is the best cut for slow cooking. I don't think I've bought a gigot in years. Same with beef shin - only available cut off of the bone, not in slices through the bone as I would prefer. Comes back to flavour.

On the phone to my brother this evening, we were talking about food shopping and he said that he and his wife only buy chicken breast now and, probably foolishly, I said that I still buy whole chickens so that I can roast the carcass to make stock and what does my SIL make stock with? "Stock cubes" if they ever need stock, which is not often because much of their food comes ready made (frozen). I think I sounded critical, so had to backtrack pretty rapidly. None of my business what they eat.

 

[Riva_Roxaban]

Same with beef shin - only available cut off of the bone, not in slices through the bone as I would prefer.

That cut of shin beef is called osso bucco at our butchers here.