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What have you eaten today? (Low carb forum)

Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and a food dr bar.
Dinner: coronation chicken on a low carb roll with baby tomatoes and coleslaw followed by DGF chocolate brownie and cream.F3A95A65-7184-4123-BB21-08FE7E0FC56B.jpeg
 
Forgot to say
Found the HiLo bread today in the big Sainsburys just off the M4 at Reading. It was on the lowest shelf, and at the end of an aisle.
Haven't seen any locally for months, maybe I've not been looking low enough, it was very difficult to see.
2 loaves now safely in the freezer
 
Bacon and eggs, fried romatoes, two slices toast and vegimite for breakfast.
Rib steak, mixed salad, homemade coleslaw with some kimchi mixed in, for lunch
Three cold chicken drummies, handful of cherry tomatoes for supper at six.

Glass of single malt before a early night.

As the temperature is starting to warm up in to the mid 30°, I am allowed to increase my fluid intake to 2 ltrs a day from 1.5 ltrs. The low sugar jelly factory witll be going in to production this weekend. :joyful:
 
Hi all. Late posting today. I've really gone off the boil. Have eaten everything that I shouldn't today. I know I will suffer tummy-wise later, so why do I do it??? It's pointless posting what I've eaten so I won't. Better news tomorrow hopefully.
 
Well my intention to be more disciplined about recording what I have eaten didn’t go so well. So here I am, being stern with myself for making a “piecrust promise” (I think that is from Mary Poppins?)
Yesterday I ate brunch of Greek full fat yogurt with walnuts and seeds, black coffee
Dinner: salmon with lemon , pepper , mushrooms and scrambled egg, mineral water.
supper Pepsi max with a slug of rum, a plum and four Brazil nuts.
Black coffee and water throughout the day.
Today
raspberries with Greek full fat yogurt, black coffee, for late breakfast
no lunch, just water and black coffee.
dinner: chicken stroganoff with cauliflower rice, mineral water.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and a food dr bar.
Dinner: egg mayo on a LC roll with coleslaw followed by DGF brownie and cream.

33B9F63F-C51A-4E5D-B349-87D977CAB88C.jpeg
 
B- steak and eggs. (Breakfast of kings.)
L- 2 air fried chicken wings. Making a chicken pie for tomorrows lunch but saved the wings.
D- roast beef and sauerkraut in SLC roll. Few glasses of wine

Question for IP experts Hope I’m not derailing. ( @maglil55 and @AndBreathe Looking at you ) I cooked the whole chicken as usual on the trivet with 1 cup water for 6mins/lb) and although it got up to pressure and counted down, the valve was in the ‘down’position, just jiggling about. I tried tapping it gently in case it was stuck but it wasn’t. Chicken cooked ( I checked temp) ok but there was much less fluid left than usual. If I’d cooked much longer it would have all evaporated I think. No idea why the valve didn’t pop up - any ideas? I’m a bit worried about using it now. It is properly cleaned and washed each time.
 
Had the last of the mixed veg and chicken with a fried egg on top for breakfast. Quite a few drinks but that's it.

Em was here and developed a painful eye which turned out to look like some kind of burst ulcer under her eyelid. For a while she couldn't see, the "skin" had dropped down over her pupil and she was seriously panicked. Her dad finished his round early (very little mail in because of the strike) and took her to the optician/optomotrist - luckily open on Saturday afternoon - who diagnosed a bacterial infection, possibly after the virus she recently had. So she now has ointment to put in her eyes and is calmer.

Edited to fix (yet another) typo.
 
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Bacon, two egg and cheese omelette, two slices toast and vegimite for breakfast.
Steak and mixed salad for lunch.
Buffalo wings for supper at six.

I had a lunp of xmas cake given me last monday, it's been calling out for me to try, but have so far resisted till tonight. It would hve to be one of the richesh fruit cake I have eaten. My mother used to make a rich one which was the dogs dangly bits in my book. The Lion's xmas cake is another good rich cake as well, we have one of them in the fridge as well..

The icing on this cake was unusual, and have not struck it before instead of being rock hard, this one has a slightly chewy texture, yummmmmy. Dunno what the carbs were, but I think i rang the bell on my daily quota of them on the slice i ate.

Usual glass of single malt before I went to bed.

Pev4y4p.jpg
 
DJC3 said:
B- steak and eggs. (Breakfast of kings.)
L- 2 air fried chicken wings. Making a chicken pie for tomorrows lunch but saved the wings.
D- roast beef and sauerkraut in SLC roll. Few glasses of wine

Question for IP experts Hope I’m not derailing. ( @maglil55 and @AndBreathe Looking at you ) I cooked the whole chicken as usual on the trivet with 1 cup water for 6mins/lb) and although it got up to pressure and counted down, the valve was in the ‘down’position, just jiggling about. I tried tapping it gently in case it was stuck but it wasn’t. Chicken cooked ( I checked temp) ok but there was much less fluid left than usual. If I’d cooked much longer it would have all evaporated I think. No idea why the valve didn’t pop up - any ideas? I’m a bit worried about using it now. It is properly cleaned and washed each time.
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have you tried dismantling and cleaning the float valve To. Heck it isn’t bunked up?

Page 38 of the manual outlines what to do.


Oh, and in the spirit of the thread, we had (home made) curry this evening. We both have indigestion now. It was very tasty though.
 
Yesterday's uneeded lunch was 3 kind nut bars which I bought while on a long drive home and I was bored whilst mooching the shop during a break. Intended to eat one but binged all 3.

D was stuffed cabbage, stuffed with a bolognaise style mince.

Today skipped breakfast for early yoga then the supermarket shop.

L was a rump steak. Had bought 8 to freeze individually but one was an odd cut, very thick on one side but thin on the other. So threw it in the air fryer. Had a small avocado while waiting for it to cook.

D: deconstructed fajitas - chicken, salsa, guacamole, peppers, sour cream, salad, no wrap.

Out at a boring fundraiser so nibbled the snacks on offer, hula hoops mainly. Drank brandy and soda
 
Morning all. Just my coffee and a tablespoon of Baileys to start my day off right. I have a Turkey thigh joint to roast plus cauli and cheese mash with sprouts and broccoli and a small amount of carrot. One of you ladies suggested I use bone broth for gravy but I don't really know what to do with it. Any help out there please? And which are the best bones to make broth? I got lamb bones. I will probably have the old stand-by, boiled eggs, for tea. Happy Sunday.
 
RosemaryJackson said:
Morning all. Just my coffee and a tablespoon of Baileys to start my day off right. I have a Turkey thigh joint to roast plus cauli and cheese mash with sprouts and broccoli and a small amount of carrot. One of you ladies suggested I use bone broth for gravy but I don't really know what to do with it. Any help out there please? And which are the best bones to make broth? I got lamb bones. I will probably have the old stand-by, boiled eggs, for tea. Happy Sunday.
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If I were making gravy with any bones, I would roast them off first, with a few stock pot type vegetables, then make a stock with them, but not with gallons of water - just enough to cover. When done, strain, season, add some butter and it should be fine, but it might be a bit pale (could add some tomato puree early on to give a bit more colour). If you are lucky enough to be able to get marrow bones, if you have any way to cut them in half lengthways (butcher might do it) and just roast them in the oven (airfryer? don't know because I don't use one but it should be OK) and use the roasted bone marrow to make gravy, or to add to stews.
 
Annb said:
If I were making gravy with any bones, I would roast them off first, with a few stock pot type vegetables, then make a stock with them, but not with gallons of water - just enough to cover. When done, strain, season, add some butter and it should be fine, but it might be a bit pale (could add some tomato puree early on to give a bit more colour). If you are lucky enough to be able to get marrow bones, if you have any way to cut them in half lengthways (butcher might do it) and just roast them in the oven (airfryer? don't know because I don't use one but it should be OK) and use the roasted bone marrow to make gravy, or to add to stews.
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Thanks Ann. Will do that. Going to get some more tomorrow and will ask him to chop them for me.
 
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