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What have you eaten today? (Low carb forum)

B- Eggs and spinach in DGF wrap.
L- leftover tuna bake, cold
D- small salad to start. Then beef strips. The lovely farmers wife where I buy my meat said they were the beef equivalent of pork belly. I airfried them with a mozzarella stuffed mushroom and Halloumi fries. Tasty but v chewy. Next time I’ll slow cook them. Yoghurt seeds and rhubarb to follow then a DGF Notella mini egg.
@shelley262 I loved the rhubarb, thanks for the recipe. I didn’t need sweetener - I really like the tartness. I had more lemon water left than would fit in the jar with the rhubarb, so I chilled it and added a slug of gin for a preprandial cocktail! Fantastic.
 
DJC3 said:
B- Eggs and spinach in DGF wrap.
L- leftover tuna bake, cold
D- small salad to start. Then beef strips. The lovely farmers wife where I buy my meat said they were the beef equivalent of pork belly. I airfried them with a mozzarella stuffed mushroom and Halloumi fries. Tasty but v chewy. Next time I’ll slow cook them. Yoghurt seeds and rhubarb to follow then a DGF Notella mini egg.
@shelley262 I loved the rhubarb, thanks for the recipe. I didn’t need sweetener - I really like the tartness. I had more lemon water left than would fit in the jar with the rhubarb, so I chilled it and added a slug of gin for a preprandial cocktail! Fantastic.
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Awarded you a winner but also really creative. I'm making some rhubarb just harvested from my garden and will keep the spare juice as a cordial to add to soda water to make my AVC more enjoyable. Wonder if it would warm as a tea too? Love using everything and like you I don't feel it needs any sweetner.
 
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 phd bar.
Dinner: tuna mayo and cucumber on a LC roll followed by Greek yoghurt and strawberries.
 
Thursday 11 May bed 6.3 FBG 6.5. Aqua day! Usual school runs, then Aqua.

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

L. SRSLY order arrived, so 2 slices of SRSLY fruit loaf with Benecol spread. 8 almonds.

D. Finally, I got a souffle omelette made with Emmental. It had sunk a bit by the time I took the photo, but it was as I remember. Nicked a few of Hubby's chips

Peroni 00.

CC little chocolate pot with raspberries. 20230511_190025.jpg
 
DJC3 said:
Thanks. Sounds lovely, I’ve started it off now, looking forward to having it with yoghurt later.
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We have a rhubarb patch at home, which I moved last year, but am pleased with how well it is cropping this year.

For my breakfast rhubarb, I’m much lazier than @shelley262 . I just chop into pieces, usually 2-3” long and lob it into a heavy stainless steel saucepan, with grated ginger (or ginger paste from a jar or tube if we have no fresh to hand), I add just enough water to cover the bottom of the pan, and test the raw rhubarb to assess if I need to add sweetener. If I make a particularly ugly face, I’ll add a drop or two to liquid stevia.

I then Tuen the heat on and cook at a low simmer, stirring when I think about it, to distribute the cooking rhubarb. Once it is just about soft, turn off the heat and give it a decent ignoring. It will finish cooking in the residual heat in the pan, then cool.

When totally cool, store in the fridge and enjoy.

A bonus is the stainless pan will be like-new-shiny-clean.
 
Rhubarb cooked with strawberries, just a few, also works well and gets a very pretty colour. Last week I tried adding a ripe pear chopped which helped with adding sweetness without adding too many carbs or anything artificial.

Busy day today so didn't really notice what I was eating.
Think breakfast was ff greek with chia and rhubarb
Lunch was 3 chicken drumsticks
Dinner, on the run was 2 slices of cheese , then a pack of chicken slices and a snack pot of nuts from the co-op.
2 hours dancing
 
Black coffee and tea until lunchtime
Lunch starter of small salad then mushroom and cheese omelette followed by rhubarb and yoghurt
Mid pm slice of LC toasted fruit bread
5ish starter of hm hummus with radishes, cucumber and celery bits to dip in it and a drink of AVC mixed with ginger, lemon and rhubarb water, left over from cooking my rhubarb - thank you for idea @DJC3 the ginger flavour knocked out the vinegar taste !
IMG_20230512_162904_burst_01_kindlephoto-230723675.jpg
Main salmon in lemon butter with roasted local asparagus and glass of red wine just had a few squares of 100% chocolate with decaffeinated coffee with dash of cream.
 
Friday 12 May - bed 6.7 FBG 6.4. I've been feeling a bit down today. I have no idea why. I think I'm just tired. Never mind, another week, and another Monday holiday.

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

L. 2 slices of SRSLY fruit loaf with Benecol spread.

D. Rose veal meatballs in a tomato, red pepper, pancetta, spring onion ragu, plus 100g of spinach (parmesan too).

Horrors! I've run out of little chocolate pots!

I'll be settling down soon to see if my LC/L Sugar guy gets through to knockout week on Masterchef. 20230512_190056.jpg
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a phd bar.
Skipped lunch.
Mid afternoon: black coffee and a Aldi protein bar.
Dinner: Brie and onion chutney on LC Roll followed by DGF orange and lemon cake with cream.
 
No breakfast apart from black coffee as I was up and out early with a big to do list. Around 11am found myself in Waitrose, gosh I’d forgotten how expensive it is. Bought Euro snacks for the traditional family Eurovision party tomorrow and rollitos to eat on the way home.
Mid aft had 2 pickled eggs, a Babybell and rhubarb&yoghurt. Few squares DGF chocolate.
Dinner was haddock fillet and king prawns fried in garlic butter with English asparagus. 2 glasses dry white wine. DGF cake and decaf coffee&cream.
@shelley I’m glad you’ve found a way to drink the ACV. I must admit I enjoy it! A spoonful in a glass of tap water reminds me of the rough scrumpy we used to drink as students in Plymouth. It was 10p for 1/2 pint and was deceivingly potent. IMG_2435.jpg
 
AndBreathe said:
We have a rhubarb patch at home, which I moved last year, but am pleased with how well it is cropping this year.

For my breakfast rhubarb, I’m much lazier than @shelley262 . I just chop into pieces, usually 2-3” long and lob it into a heavy stainless steel saucepan, with grated ginger (or ginger paste from a jar or tube if we have no fresh to hand), I add just enough water to cover the bottom of the pan, and test the raw rhubarb to assess if I need to add sweetener. If I make a particularly ugly face, I’ll add a drop or two to liquid stevia.

I then Tuen the heat on and cook at a low simmer, stirring when I think about it, to distribute the cooking rhubarb. Once it is just about soft, turn off the heat and give it a decent ignoring. It will finish cooking in the residual heat in the pan, then cool.

When totally cool, store in the fridge and enjoy.

A bonus is the stainless pan will be like-new-shiny-clean.
Click to expand...

How lovely to have your own rhubarb patch. We’d better not fall out with our neighbours or our plentiful supply might dry up.
I have sometimes stewed rhubarb in a similar way to you but I have a dreadful habit of wandering out of the kitchen when I’ve put things on to simmer, then forgetting all about them until I smell burning. I’m very good at the ignoring part but I start it too early!
 
IBEX82 said:
Oh I’ll give this a go. My BG definitely doesn’t like red or white onion.. small amounts really push my levels up which is a shame as I love both.

I’ll try some spring onion instead and might have a go with some onion powder - will do some testing with both :)
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I am the same I cannot have onions red, white, spring, shallots anything like that but, onion powder is the holy grail for me and no spikes!!!!
 
shelley262 said:
Black coffee and tea until lunchtime
Lunch starter of small salad then mushroom and cheese omelette followed by rhubarb and yoghurt
Mid pm slice of LC toasted fruit bread
5ish starter of hm hummus with radishes, cucumber and celery bits to dip in it and a drink of AVC mixed with ginger, lemon and rhubarb water, left over from cooking my rhubarb - thank you for idea @DJC3 the ginger flavour knocked out the vinegar taste !
View attachment 60879
Main salmon in lemon butter with roasted local asparagus and glass of red wine just had a few squares of 100% chocolate with decaffeinated coffee with dash of cream.
Click to expand...
Is that an olive? It looks like a face with the mouth open lol
 
Evening meal: Slightly burnt peppers filled with tuna melt muffins batter. Still very much edible thankfully, if a bit dry.

Free bit of advice: Don't set your kitchen timer and then go out in the garden to talk about solar panels where you can't hear it! :hilarious:
(More about my ridiculous amount of luck with the solar panels in the parallel thread. :joyful:)


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