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What have you eaten today? (Low carb forum)

Morning all. Yes thanks @Goonergal, it is. Cheese sandwich comes to mind straightaway! Doesn't time fly?? It doesn't seem a week since I said 'It's pensioner's lunch today', but it is! We normally start with soup or pate and 2 squares of toast or crackers. Main meal is meat, 2 ice cream scoops of mashed potato, and 2 veg with some gravy. Then perhaps a steamed sponge with custard and a cup of tea or coffee to finish. All for £4. I look forward to the company every week too. So for tea, it will be carb free! Have a good week friends.
 
maglil55 said:
Just catching up on many posts while I rest. I'm afflicted by some bug again. I had a really weird turn yesterday in M&S. Thankfully son was with me but vertigo combined with a feeling of nausea was not fun. Feeling better but weak today. Anyway, back to healthier days in Bath!

Thursday 20 October - bed & FBG both 7 2.

B. TAG with soya milk. Cooked breakfast of GF sausages, back bacon, fried egg, 1/2 tomato, mushrooms, GF Black pudding and 2 slices of the Waitrose LivLife bread which I toasted.

L. Just a Cappuccino in one of the multiple coffee shops when out. Cappuccino has become a thing again having discovered they have sugar free soya or nut milks.

D. Tonight's restaurant was even better than last night. Despite being a large party food and service was superb.
Campari & soda and more than a few glasses of dry white wine. Starter of seared scallops on a small amount of curried lentils with coconut and apple. Delicious! To follow, chargrilled rib eye with mushroom, tomato, and seasonal greens to replace the Triple cooked chips. No dessert but I did gave an Irish coffee.

Friday 21 October - bed 6.8 FBG 6.7

Restaurant was soooo good yesterday we returned this evening.

B. Same as yesterday's hotel breakfast. Our coeliac friend was full of praise for the care the hotel showed with him. They went through every breakfast item with him and ensured all his food was cooked separately. They even had a GF section with sealed GF cereal, bread and a toaster.

L. Yet another soya cappuccino at some point.

D. Back to last night's Restaurant. Campari and soda and many more glasses of dry white wine.
To start, this made sound odd but again it was delicious. Pan fried rose veal with mushroom, crisp onion, parmesan crisp and a soubise sauce (which was tangy and slightly creamy) To follow, blackened cod with chorizo, class and crispy chilli squid. I skipped the saffron potatoes and substituted the seasonal greens again. Another Irish coffee.
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I don't understand why the milk in a cappuccino is a problem? It is always skimmed milk, plus it is 50% water from the steam. By the way... What a fab meal!!
 
Stephen Bond said:
I don't understand why the milk in a cappuccino is a problem? It is always skimmed milk, plus it is 50% water from the steam. By the way... What a fab meal!!
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Milk, regardless of the type (full, semi or skimmed) is too carb heavy for the very low carb peeps. It's something like 12-13 g in a mere 240 mls, which is a great shame as I loved a drink of milk and, it does have other valuable nutrients. It's one of these "try it and see". Test after milk - a couple of times at various intervals and see what it does to your BGs. It puts mine through the roof hence my delight that soya, coconut and almond work instead and don't spike me. I was even more delighted to discover the coffee shops had these alternatives.
The food was fabulous. Best restaurants I have come across for adapting for a low carb diet.
 
RosemaryJackson said:
Morning all. First... the confession! I had the pudding yesterday, it was bread and butter pudding, probably the worst kind for me but couldn't resist. So didn't make the huge sacrifice after all. Had bacon and egg for tea. Today I'm having sausage, egg and tomatoes. For tea I have Avocado with prawns and a Keto Ranch dressing. Bg's same as yesterday so am fairly happy about that. I can't use the treadmill yet so am doing other exercises that seem to be helping.
@Annb, did you make the tomato soup? It sounds delicious because I love tomatoes.
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You've reminded me. I live bread and butter pudding and I keep meaning to make it with Seriously Low Carbs "not cross buns". Trouble is I like eating the Not Cross Buns too so they've never made it too the oven yet!
 
Evening all.

@Stephen Bond I’m another who spikes badly with milk. In fact all dairy raises me more than the carb content alone would suggest it ‘should’. I keep trying to cut it out, but I like it!

On to today. Greek yoghurt cream and a couple of squares of 85% choc mid morning.

Then the main event. A bit later than planned as I forgot to take it out of the fridge to come to room temperature. A very thick (good couple of inches) bone-in sirloin picked up at Lidl last week. Reverse seared in the air fryer then finished in the frying pan. Yum! Very tender.

(Another HUGE plate @Antje77 :hilarious:)

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Me three @Goonergal and @maglil55 (and tagging @Stephen Bond ) I don’t seem to be able to tolerate milk. A cappuccino sends me into double figures ( even without the chocolate dusting) and I’m still trying to find a way to eat yoghurt without the rise. Luckily cheese and cream in moderation is ok.
Today was an unintentional OMAD. I Was quite grumpy by the time I got home. I stopped off at the butcher to buy a large (440g) rump steak to cheer myself up. Had it with a salad of courgette, pepper, avocado and cherry toms plus glass of red. Small bit of Brie to follow.
 
maglil55 said:
You've reminded me. I live bread and butter pudding and I keep meaning to make it with Seriously Low Carbs "not cross buns". Trouble is I like eating the Not Cross Buns too so they've never made it too the oven yet!
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I think you’ve mentioned this before, so thanks for the reminder. I have some of those not cross buns in the freezer. Would you make the custard with 0carb nut milk? I’ve never tried to see if it’d work.
 
DJC3 said:
I think you’ve mentioned this before, so thanks for the reminder. I have some of those not cross buns in the freezer. Would you make the custard with 0carb nut milk? I’ve never tried to see if it’d work.
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I make the custard with double cream, egg yolks, powdered sweetener and vanilla. I use the traditional in a pot method. Warm the cream slowly until tepid *don't let it boil, whisk egg yolks and sweetener together. Add vanilla. Add the whisked ingredients slowly to the warmed cream whisking all the time. Return to a low heat until the custard starts to thicken still whisking. You cannot leave it. Sweet scrambled eggs are not nice! You can go half and half with double cream and a soya, almond or coconut milk so, one cup double cream one cup of an unsweetened milk. If I recall it's 6 egg yolks, sweetener to taste and vanilla a reaspoon (I'll look it up).
I've also discovered that Alpro Soya are now doing a custard in a carton!
 
Overslept so no time for breakfast before exercise class, then coffee (tea for me) with the girls
L: 2 eggs scrambled with spinach and cheese. Yoghurt with chopped almonds and a tiny bit of 85% chocolate
Sudden migraine so afternoon in a dark room dozing
D: yesterday's remain of roast beef and slow cooked celery as a soup. Hm lc chocolate ice cream.
 
maglil55 said:
I make the custard with double cream, egg yolks, powdered sweetener and vanilla. I use the traditional in a pot method. Warm the cream slowly until tepid *don't let it boil, whisk egg yolks and sweetener together. Add vanilla. Add the whisked ingredients slowly to the warmed cream whisking all the time. Return to a low heat until the custard starts to thicken still whisking. You cannot leave it. Sweet scrambled eggs are not nice! You can go half and half with double cream and a soya, almond or coconut milk so, one cup double cream one cup of an unsweetened milk. If I recall it's 6 egg yolks, sweetener to taste and vanilla a reaspoon (I'll look it up).
I've also discovered that Alpro Soya are now doing a custard in a carton!
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Thank you, that sounds lovely. I’m a very lazy cook though, and can’t be doing with a traditional ‘in pot’ custard. I’ve always made b&b pud by pouring the cold egg/milk mixture over the b&b. It would be a slightly less luxuriant texture than your cream and egg yolk.
What do you think of making it in the IP using the custard/ creme brûlée recipe? I might give that a go, but wonder if the buns would disintegrate and lose texture under pressure. I’ll post here if I get round to it.
 
maglil55 said:
I make the custard with double cream, egg yolks, powdered sweetener and vanilla. I use the traditional in a pot method. Warm the cream slowly until tepid *don't let it boil, whisk egg yolks and sweetener together. Add vanilla. Add the whisked ingredients slowly to the warmed cream whisking all the time. Return to a low heat until the custard starts to thicken still whisking. You cannot leave it. Sweet scrambled eggs are not nice! You can go half and half with double cream and a soya, almond or coconut milk so, one cup double cream one cup of an unsweetened milk. If I recall it's 6 egg yolks, sweetener to taste and vanilla a reaspoon (I'll look it up).
I've also discovered that Alpro Soya are now doing a custard in a carton!
Click to expand...
It's 6 egg yolks to 600 mls double cream. One or two teaspoons vanilla and 5 up to 15g sweetener. Personally I wouldn't use 15g sweetener but it depends how sweet you like your custard. This is quite a few portions. It's easy to cut down.

You can change the cream content to 300 mls cream plus 300 mls unsweetened soya or almond or coconut milk (or any other nut milk you like). Again, personally, I like it made with double cream because it is soooo luxurious.
 
Breakfast: Small portion of bacon and egg - Em only ate half of her breakfast, so I polished it off and left it at that. Then I was cold around 2 pm so had some tomato soup and promised myself to have black pudding, smoked haddock, bacon and a poached egg for a proper meal. But now I don't feel like cooking so just grabbed a handful of nuts and will leave the black pudding etc for tomorrow.
 
DJC3 said:
Thank you, that sounds lovely. I’m a very lazy cook though, and can’t be doing with a traditional ‘in pot’ custard. I’ve always made b&b pud by pouring the cold egg/milk mixture over the b&b. It would be a slightly less luxuriant texture than your cream and egg yolk.
What do you think of making it in the IP using the custard/ creme brûlée recipe? I might give that a go, but wonder if the buns would disintegrate and lose texture under pressure. I’ll post here if I get round to it.
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It could work. It's only 9 mins under pressure and 15 min slow release. You'd get a more solid set on the custard. The one thing you'd lose is the crispy bits on the buns sticking out of the custard. You could do it in a bain Marie in the oven which would give you the set on the custard and the crispy bits?
 
maglil55 said:
It could work. It's only 9 mins under pressure and 15 min slow release. You'd get a more solid set on the custard. The one thing you'd lose is the crispy bits on the buns sticking out of the custard. You could do it in a bain Marie in the oven which would give you the set on the custard and the crispy bits?
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Ooh yes the crispy bits! There’s a lot of experimentation to do here this winter.
 
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