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What have you eaten today? (Low carb forum)

IBEX82 said:
You know, I’ve never tried marmite! Is it good? And is it low carb? :D always looking to try new things
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I’d never really considered the carb content as you use so little - just a smear (5g or so) on a piece of toast. Apparently it’s 29g carb per 100g so a teasp would only be 1.5g
I love it, some hate it!
 
IBEX82 said:
You know, I’ve never tried marmite! Is it good? And is it low carb? :D always looking to try new things
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I’d never really considered the carb content as you use so little - just a smear (5g or so) on a piece of toast. Apparently it’s 29g carb per 100g so a teasp would only be 1.5g
I love it, some hate it!
 
@Antje77 the chicken livers look great. I was a bit too squeamish to try them for ages, now I love them. I’m not ready for chicken liver soup yet though.
No breakfast today. I Drove over the border to Plymouth to meet an old friend and her family. We went to a gorgeous Spanish tapas restaurant on Plymouth Hoe for lunch, and chose 3 little dishes each. I had asparagus wrapped in Serrano ham, grilled lemon and pepper sea bass, and garlic&chilli kjng prawns. We had a window seat looking over the sea, it was perfect. Black coffee afterwards.
Home this evening and one of yesterday’s batch cooked meals - lasagna made with DGF wraps for pasta. I was a bit disappointed, they disintegrated and went a bit pasty, even though I’d made the mince quite dry. 2 glasses red wine ( to compensate for being designated driver all day) Followed by a couple of squares of my new delivery of DGF chocolate. The ‘caramac’ style was too sweet and sickly for my taste, but the milk choc and hazelnut was gorgeous. IMG_2426.jpg
 
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Antje77 said:
I expect the brown of the livers and onions and the dark green of the spinach will result in a not too appetising colour soup, but I have plenty of spring onions to cut over it to hide the colour if needed. :hilarious:
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Yup, it looks like I had a swamp for dinner but it tasted very 'moor-ish' with its little green island of spring onions and some drifting dollops of crème fraîche. :hilarious:

It was a big bowl so despite it being very tasty, I didn't finish it all, but the dogs very much approved of this experiment as well so nothing went to waste. :joyful:
And there's a portion for tomorrow left in the fridge too.

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Dental hygienist first, so a late ish breakfast of ff greek with chia seeds and rhubarb, added extra cream as I also chopped into it a sad looking pear that the boys keep leaving in the fruit bowl. I can’t abide waste, but sometimes it's not so good for my bg.

Not really lunch, grabbed a couple of slices of cheese and rolled a couple of slices of salami in them.

Started a quick job in the garden, which lead to a bigger job which then led to finding the fence had gone rotten and collapsed . An expense I could do without.

D: chicken drumsticks and broccoli and the last piece of greek pie. 2 sqs hm lc rhubarb cake

Have had a really bad headache all day.
 
shelley262 said:
@IBEX82 're onions I only used to be able to tolerate the green stems of spring onions or a sprinkle of dried onion or lots of chives chopped or green bits of leeks to give a dish an onion flavour but over time I now can eat some onion but only smallish amounts.
Today's food
Early before heading out for day small portion of kefir
Lunchtime two boiled eggs I'd taken out with me
Dinner starter of salad with a dressing of ACV and olive oil and some AVC in soda. Main meal pulled pork, hm hummus and LC wrap with small glass of red wine followed by lemon LC cake and some squares of 100% chocolate with decaffeinated coffee.
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Good to know it’s not just me, it’s odd some times. Things can be similar in carb content but have such a vast difference in BG level.
 
Wednesday 10 May bed 7.2 FBG 7.3. Got the boys for dinner tonight. They want steak pie, so that's two meals today!

B. TAG and 2 slices of SRSLY toast with ham and whipped cheese. Benecol dairy free.

L. Nothing

D. Butterflied chicken breast done in lemon, lemon oil, and garlic. Asparagus and a cobette.
CC little chocolate pot with raspberries.
@DJC3- John, the LC/Sugar free cook, is still with us on Masterchef.

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B: protein crisps with almond milk
L: leftover sausage with salad
D: slow cooked (6 hours) pot roast (pot roast, celery, onions, carrots, cacao nibs, oregano, garlic, red wine) with a small serving of mashed potato. Dessert, yoghurt

I skipped all my usual after dinner snacks and pre-bed protein shake because my levels the last few days have been about 2 mmol/L higher than my normal. Checked Dexcom readings with finger pricks and the Dexcom is pretty much the same as pricks (within +/- 0.3 mmol/L) so it’s not that. Diet and activity levels unchanged so it’s not that either. Insulin pens are new, took out of the fridge only 2 days ago, so not that. Perhaps I’m sick but I don’t feel unwell so it’s all a bit mysterious. I’ll stick things out for a week or so before I start looking at my basal insulin or anything because it’s only been a few days and could be from myriad causes
 
DJC3 said:
@shelley262 my neighbour has given me a load of rhubarb. Can you remind me of your cooking method please? I remember there was ginger and lemons and a slow cooker involved.
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Lucky you I love rhubarb. Prepare slow cooker by cutting a couple of lemons in halves I use three as have an oval slow cooker and a piece of ginger chopped - cover lemon and ginger with some water and then lay the rhubarb on top - cut as large as possible so that fits in slow cooker and sits on top of lemons. Check after a couple of hours on slow you want it to be soft and then leave to cool until flavours infuse even more. I then put cooked rhubarb and some of ginger and lemon water into a large glass Kilner had in fridge ready to eat with yoghurt or cream etc. It keeps covered in fridge and it's lovely and flavoursome. You could add sweetener at this stage but I prefer it with just the lemon and ginger. Hope you like it.
 
shelley262 said:
Lucky you I love rhubarb. Prepare slow cooker by cutting a couple of lemons in halves I use three as have an oval slow cooker and a piece of ginger chopped - cover lemon and ginger with some water and then lay the rhubarb on top - cut as large as possible so that fits in slow cooker and sits on top of lemons. Check after a couple of hours on slow you want it to be soft and then leave to cool until flavours infuse even more. I then put cooked rhubarb and some of ginger and lemon water into a large glass Kilner had in fridge ready to eat with yoghurt or cream etc. It keeps covered in fridge and it's lovely and flavoursome. You could add sweetener at this stage but I prefer it with just the lemon and ginger. Hope you like it.
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Thanks. Sounds lovely, I’ve started it off now, looking forward to having it with yoghurt later.
 
Just having my 2nd cup of tea. BG started out at 11.4 and is now 11.1. Must do something about food shortly and then get on with today's 2 main chores: putting away another pile of washing (amazing how quickly it piles up - even with only the 2 of us here); there's already more to go into the machine; sorting through another wardrobe to see what can go to the charity shop. This one is trousers and tops so I imagine it will be quite a large pile.

So breakfast is going to be bacon and eggs - whatever the dietician thinks about that.
2nd meal is going to have to be another attempt at home made sausage with some minced pork that Neil bought for me. Problem is going to be a vegetable to go with it - still haven't found the spinach in the freezer and I only seem to have salady kinds of things. Ah! I remember now, I do have a swede and celeriac. That'll go with the pork.

My rhubarb has survived, but it is just a few tiny stalks so far. Looking forward to being able to pick and use it.
 
Just making my sausages. I mixed in half (approx) streaky bacon to up the fat level but when I tested it, it was still pretty dry tasting. It already has an apple and an onion in the mixture but it wasn't enough. So I just added in a big slurp of cream and that seems to ha ve sorted it, so now to get the mixture into the skins. If I can.
 
Annb said:
Just making my sausages. I mixed in half (approx) streaky bacon to up the fat level but when I tested it, it was still pretty dry tasting. It already has an apple and an onion in the mixture but it wasn't enough. So I just added in a big slurp of cream and that seems to ha ve sorted it, so now to get the mixture into the skins. If I can.
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Ah well. It was worth a try. I want to put the sausages into skins to help maintain a regular size, which doesn't happen when I shape them by hand. I have done some in cling film which helps, but it's wasteful of cling film and I can't stand up long enough to do the whole mixture. Even the ones I've done look kind of "rustic", which is not the look I wanted. However - it will have to do. The remainder will be turned into sausage meatballs. At least I have this evening's meal almost ready. Actually found some leeks in the back fridge so will have them with braised leeks.
 
Breakfast/Lunch: scrambled egg on seriously low carb toast

Dinner: sirloin steak with some broccoli and cauliflower

I enjoyed the bread, but it made me feel a little bloated. At least I felt bloated after eating, can’t be 100% sure it was the bread but I haven’t eaten anything else new. It didn’t effect my BG in any way though
 
Annb said:
I like liver of all sorts, as did my mother, but her favourite was chicken livers. I never got around to tasting it on its own - it was always part of some other dish and now I can't get them at all. Must ask Neil if he can, at least, get me some lamb's liver, if there's still no chicken liver available.
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I had liver yesterday and really enjoyed it, I had it with cauliflower rice, mushrooms and a dash of soy sauce. Was lovely!
 
10ish two boiled eggs and half a SRLC roll buttered. I can never eat a whole roll they are large I cut in half and slice it so have buttered breadsoilders
Out and about much of day so just coffee
5ish started with some hm hummus with a few crudities -radishes, celery and a baby cucumber - and glass of soda water with tablespoon of ACC main slow cooked venison meatballs in hm passata and glass of red wine pudding a few strawberries with yoghurt and some 100% chocolate grated on to it.
 
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