• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

Black coffee until around 1pm then asparagus and cheese omelette. DGF Crimbo crumble.
Did a lot of batch cooking today for the freezer so had a choice of dinner. Plumped for DD tex Mex casserole ( basically chilli cooked in the oven with cheese on top) served with sour cream & guacamole.
 
yest

mackerel, olives and cauliflower leaves
yoghurt no fruit this time
A sorta cauliflower cheese (wasn't really thick enough as didn't make a roux as I would before) with minced beef and spinach

today

I've eaten a lot more than I probably should in calories and carbs, felt famished today

Mix of stuff all through the day, although stuck to meat, cheese, veg and yoghurt. Didn't realise the carb content of avocados though!

Still feel hungry, but I'm going to have to call it a day on eating.

Early night I think
 
Wednesday 1 February - bed 7.4 FBG 7.2 Odd kind of day. Eldest still off school and at home with currently "unemployed" Dad, so only one for the school run. That gave me a pretty restful day for a change.

B. TAG and a bit crustless quiche when I got back from the school run.

L CC little chocolate pot

D. A dinner of "bits" - a couple of spoonfuls of prawn cocktail, a little lettuce, a couple of santini tomatoes, guacamole, and a mug of tomato soup.

Thursday 2 February - bed 6.4 FBG 6.7 That was the other odd thing yesterday. My BGs had lowered again. In the 5's mostly but a jaunt to 4.8 as well. Perhaps the bugs have left the body? I can hope. All back to school today.

B. TAG and yet another piece of crustless quiche.

L. Nothing

D. Boys here, so I'd slow cooked stewing steak and cooked pastry separately. Normal pastry plus JusRol GF puff pastry for eldest grandson and me (25g piece!) I have to say it is the best GF Pastry I've come across (but still carby). Broccoli & peas (mash for the rest of them)
CC Little Chocolate pot.

(My text wants to call it CC little Richard pot!)
 
ravensmitten said:
cauliflower leaves
Click to expand...
I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.
But I never thought to eat them myself.
How do you prepare them? I just brought a large bag of them today. :)
ravensmitten said:
Didn't realise the carb content of avocados though!
Click to expand...
1.5 gram per 100 gr, according to Google, so close to nothing.
Can it be you checked on a US website where they include the fibre?
DJC3 said:
Good idea to bin the soup. My freezer is full of little tubs of stuff I never fancy but can’t bring myself to throw now.
My money’s on the Gouda being the most successful.
Click to expand...
Thank you!
I was feeling guilty because despite having told myself I had to eat it one more day I didn't. Your permission to throw it away does make a difference! :hilarious:

The cheeses are still drying, I only started the machine at 2PM or so, after swimming and groceries. Will turn it off before bed and on again for an hour tomorrow morning in case the salt has attracted more moisture overnight. So far, everything seems to be drying well. :)

No soup today but I bribed my guilty conscience by using up things that needed using up.
The pork belly pieces that were supposed to go into the soup on the last of the arugola with some red onion. I found the red onion, peeled and missing a few slices hidden on the countertop between other stuff, no idea how long it had been there but it looked still fresh after cutting off the outer slice. :)
The rest of the onion fried with an egg and the last bit of sucuk.
The last three small tomatoes with mayo and cheese.

1675458507758.png
 
DJC3 said:
That looks so appetising! I’d be very happy to get that in a restaurant. I’ve never heard of seer fish though. Is it a freshwater or sea fish?
Click to expand...
Looks as though it is a big member of the mackerel family - something between a mackerel and a tuna. From the description, it's not as bony as an ordinary mackerel though. Also called a King Mackerel. Never seen one but online images look interesting.
 
Antje77 said:
I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.
But I never thought to eat them myself.
How do you prepare them? I just brought a large bag of them today. :)

1.5 gram per 100 gr, according to Google, so close to nothing.
Can it be you checked on a US website where they include the fibre?

Thank you!
I was feeling guilty because despite having told myself I had to eat it one more day I didn't. Your permission to throw it away does make a difference! :hilarious:

The cheeses are still drying, I only started the machine at 2PM or so, after swimming and groceries. Will turn it off before bed and on again for an hour tomorrow morning in case the salt has attracted more moisture overnight. So far, everything seems to be drying well. :)

No soup today but I bribed my guilty conscience by using up things that needed using up.
The pork belly pieces that were supposed to go into the soup on the last of the arugola with some red onion. I found the red onion, peeled and missing a few slices hidden on the countertop between other stuff, no idea how long it had been there but it looked still fresh after cutting off the outer slice. :)
The rest of the onion fried with an egg and the last bit of sucuk.
The last three small tomatoes with mayo and cheese.

View attachment 59151
Click to expand...
 
Won't let me post this reply attached to Antje's post, so I'm trying it on its own here:

Cauliflower leaves are the best part in my opinion, but I'm sure by now everyone knows how I feel about cauliflower florets. Unfortunately, when caulis are sold in the supermarkets here they are left with only the tough, thick bottoms of the stems and no green parts. Don't know what they do with the leaves themselves. Same with Brussels sprouts - I enjoy them, but the leaves are also good to eat (maybe even better than the sprouts themselves) but unless you grow your own, you are unlikely to ever get hold of them.

I just cut them down into strips and cook with a minimum of water and butter. By the time the water has evaporated, they are done and are basted in the butter. If the stems are too thick, just strip the green part from the stems before cutting the leaves into strips - pretty sure the guinea pigs will enjoy chomping on them, even without the green parts.

As often happens,I didn't bother with the 3rd meal today. It's still there for tomorrow so not a problem. Em came for the afternoon and late on helped me to make my bed, which I had stripped and was having difficulty remaking. It's not neatly done, but it is done and that just about finished me for the late afternoon and evening. So just resting for the rest of the evening and didn't bother with either eating or drinking anything. Oddly, after we had made the bed, I was feeling exhausted and a bit ill and check my BG - it was up to 17.0! No idea why. Correction dose got it back down eventually. Ah well, new day tomorrow.
 
Antje77 said:
I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.
But I never thought to eat them myself.
How do you prepare them? I just brought a large bag of them today. :)

1.5 gram per 100 gr, according to Google, so close to nothing.
Can it be you checked on a US website where they include the fibre?

Thank you!
I was feeling guilty because despite having told myself I had to eat it one more day I didn't. Your permission to throw it away does make a difference! :hilarious:

The cheeses are still drying, I only started the machine at 2PM or so, after swimming and groceries. Will turn it off before bed and on again for an hour tomorrow morning in case the salt has attracted more moisture overnight. So far, everything seems to be drying well. :)

No soup today but I bribed my guilty conscience by using up things that needed using up.
The pork belly pieces that were supposed to go into the soup on the last of the arugola with some red onion. I found the red onion, peeled and missing a few slices hidden on the countertop between other stuff, no idea how long it had been there but it looked still fresh after cutting off the outer slice. :)
The rest of the onion fried with an egg and the last bit of sucuk.
The last three small tomatoes with mayo and cheese.

View attachment 59151
Click to expand...

That looks great, a bit strange to see all the veg on a plate I associate with @Goonergal though!
 
Annb said:
Looks as though it is a big member of the mackerel family - something between a mackerel and a tuna. From the description, it's not as bony as an ordinary mackerel though. Also called a King Mackerel. Never seen one but online images look interesting.
Click to expand...

I like the sound of that. Thank you, I’ll have to ask around and see if it’s available here, maybe by a different name.
 
Annb said:
I just cut them down into strips and cook with a minimum of water and butter. By the time the water has evaporated, they are done and are basted in the butter. If the stems are too thick, just strip the green part from the stems before cutting the leaves into strips - pretty sure the guinea pigs will enjoy chomping on them, even without the green parts.
Click to expand...
I'm going to try tomorrow!
I bought a Chinese cabbage for tomorrow but the guinea pigs won't mind if we swap our veggies. :)
I'll just cook them though, I never got the hang of cooking things by waiting for the water to evaporate and I have some strong memories of the resulting stink when trying with potatoes or rice.
I have some cream that needs to be used, and more of the thick cut bacon, or maybe I'll thaw another sucuk sausage.

The guinea pigs are more picky than you'd think, @Annb . They'll only eat the white stems of any vegetable if nothing else is left to eat, they definitely prefer the green parts.
DJC3 said:
That looks great, a bit strange to see all the veg on a plate I associate with @Goonergal though!
Click to expand...
And that's the second time today you took away feelings of guilt around food for me!
It was already an almost double portion of pork belly pieces, and then I added sucuk as well, plus an egg and some cheese. So lots more 'luxury' protein than I usually eat, and my mums voice in my ear telling me to eat more veggies.
But you're right, on that plate it looks like I ate plenty of veggies and a modest amount of meat! :hilarious:

Maybe we should all swap plates to look at our foods with new eyes. :joyful:
Did we ever tell you we considered to change our profile pics to one resembling yours after meeting up in Birmingham just to have a laugh?
 
As expected after yesterday's sugar fest, I did wake with a thumping headache that has pounded on all day. Was my own fault.

No food before about 2 pm, just cwc and a couple of peppermint teas.

Quite a stressful day of family duties and some social events, and a busy weekend looming, so determined to keep bg in check and to make sensible choices.

2 pm Lunch at Italian restaurant but had checked out menu beforehand so pleased with just a cesar salad with chicken and left the croutons. 1 glass wine with a lot of water added.

6 pm Dinner: at Indian restaurant. Ignored the poppadoms, starter of chicken, kofta type meat and 1 samosa. Main of lamb rogan josh, picked out only the meat. Picked out only the spinach from the potato and spinach dish who's name escapes me. 1 glass white wine with a lot of added soda water. Passed in all the rice, naans and dhals and potatoes.
Gave myself a gold star!

Off to local amateur panto. Was really funny and well natured. True community event.
 
Rachox said:
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a DGF chocolate topped gingerbread.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner: Brie and cranberry on a LC roll with orange baby tomatoes and coleslaw followed by DGF Xmas pudd and cream.

View attachment 59148
Click to expand...
is Brie and cranberry and DGF xmas pudd low carb?
 
MrsA2 said:
As expected after yesterday's sugar fest, I did wake with a thumping headache that has pounded on all day. Was my own fault.

No food before about 2 pm, just cwc and a couple of peppermint teas.

Quite a stressful day of family duties and some social events, and a busy weekend looming, so determined to keep bg in check and to make sensible choices.

2 pm Lunch at Italian restaurant but had checked out menu beforehand so pleased with just a cesar salad with chicken and left the croutons. 1 glass wine with a lot of water added.

6 pm Dinner: at Indian restaurant. Ignored the poppadoms, starter of chicken, kofta type meat and 1 samosa. Main of lamb rogan josh, picked out only the meat. Picked out only the spinach from the potato and spinach dish who's name escapes me. 1 glass white wine with a lot of added soda water. Passed in all the rice, naans and dhals and potatoes.
Gave myself a gold star!

Off to local amateur panto. Was really funny and well natured. True community event.
Click to expand...
samosa is high carb!
 
Antje77 said:
I always take the loose cauliflower leaves from the supermarket to feed to my guinea pigs, who love them.
But I never thought to eat them myself.
How do you prepare them? I just brought a large bag of them today. :)

1.5 gram per 100 gr, according to Google, so close to nothing.
Can it be you checked on a US website where they include the fibre?
Click to expand...

It was a new one to me too. In weighing a cauliflower I was preparing I’d realised at least half the weight was in the leaves and stalk so I decided not to just put them aside. I had a quick look up to see if they were edible, I imagined they were anyway but just to be sure.

I just ate some boiled as if it were greens/cabbage but when looked a little further it seems some people roast them or fry them in butter which sounds lovely.

I was pleasantly surprised, I love vegetables, but don’t believe I have tried them before, they were quite sweetish tasting and tasty to me not bitter at all like I thought they may turn out.

Kept the water and some other trimmings I freeze now and again to make some kind of soup with later.


It is quite possible as what I was seeing is the large avocado I had was 17g of carbs, so looked it up elsewhere and a medium one was 12g. It is also possible I’ve been looking at total carbs since I started, was using mfp as a food diary, and it’s a minefield of entries.

Although I would rather be under than over, I’ll need to have a sit down to find out a decent source/app as a lot of stuff like veg isn’t labelled.

Eager to hear how your cheese experiments come out.
 
Last edited:
Just waiting for my breakfast to be ready. FBG was 5.8 (5.0 last night) but it has risen to 11.9 (fingerprick) so I've taken some insulin and am waiting for bacon, rolled up omelette, tomato to cool so that I can wrap it in lettuce leaves (my take on a BLT wrap).

Lunch (main meal) will be the smoked haddock with leeks.
Edit: 9.50 - This is going to happen - I've got it in the casserole already - sliced leeks, butter and some thin chicken stock. The fish is sitting on top of the leeks and will steam while the leeks braise. All I have to do later on is put it in the oven, so it will happen!

Probably shan't feel like making a third meal, so expect to leave it at that.

I wonder if the lentils that I had at lunchtime yesterday were too carby for me. Perhaps, like oats, I can't have lentils. Neil has found that he can't take them, although he can eat kidney, cannelini, borlotti and soya beans, as I can without any undue effects. Same with peanuts, although he can't have them roasted because manufacturers roast them in sunflower or rapeseed oil - both of which make him ill (not me though, which is why I don't have them around - I would just scoff them all - not good for BG to eat too many).
 
Last edited:
Annb said:
Ouch!

On another issue - I just tested my BG about 3 hours after having the lentil soup for lunch - it was 15.9 on the Libre and 17.8 on the fingerprick! Surely about a cupful of lentil soup can't do that. It was a bowl full but I wasn't enjoying the texture of the "wholegrain" lentils so I left half of of it. Just taken a correction dose to bring it down to a reasonable level asap.
Click to expand...
Hi Ann. Lentils...55g carbs per 100g split red lentils. Another ouch!
 
Back
Top