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What have you eaten today? (Low carb forum)

In the end yesterday, I scrambled 3 pretty small eggs in butter about 6 pm. I think I'd left it too late because I started to feel nauseous again and felt pretty awful until I went to bed. That does seem to happen if I forget about food for too long. So I shan't make the same mistake today.

Breakfast: will be an omelette with pre-cooked, sliced sausage.

2nd meal: will be the brisket that I cooked yesterday with some braised leeks.

I have a different low carb bread recipe to try today so will see if that fits the bill to go with the 2nd meal.
 
RosemaryJackson said:
Morning all. My Diabetic Retinopathy results came back negative thank heavens. My A1c went up from 51 to 58 but hopefully I can do something about that. Yesterday I was expecting the Electrician at 12 so just had a tin of tomato soup and put some chicken seasoning in. For tea, I had a poached egg plus ham on normal toast. And my level came down??? Maybe I need a few more carbs than I've been having? :banghead: :banghead: It can be so confusing at times. Anyway, have a great weekend folks. :)
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Glad the results of your Diabetic Retinopathy were good. Wondering if your BG level stayed down after your toast yesterday. Sometimes it takes many hours before my BG goes down after carbs. Even with very little food - and that only eggs - BG didn't drop down to being in range. As you say, it can be confusing at times.
 
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Plans today are to fast until tea time, whereby I'm having whitefish,( could be anything, like Pollock or similar), peas and cheesy mash. Just one meal today. No snacking etc. There's Carbs in the mash, but surprisingly a higher Carb day yesterday gave a comparative low 8.3mmol Blood Sugar reading this morning. Strange world.....
 
jessj said:
You'll be driving above & past me as I'm in South Hampshire. A pain that there's a lack in both stores for you, maybe if you get a chance look in either one where you're going. The weather forecast is looking a bit grim, so it seems you'll get a chance to make some. Crazy that they're not available everywhere though.
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Apologies for butting in, but what are seedy crackers? I've sworn off crackers for cheese, but if there's a low carb alternative near me I'd love to know about it. (I'm on the Hampshire coast.)
 
MrsA2 said:
I make a "near enough" copy, updated to use a full packet of mixed seeds from lidl. Recipe is in my cmt.
Occasionally I find the Olinas ones on a local market stall, among all the cheap sweets and cakes!
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I keep the seeds in the freezer having bought far too many while on sale.
 
Late breakfast preparing for clocks going back usually eat 10ish but waited until 10.30
Had two boiled eggs with my usual keto buttered roll. They are 0.6g of carb each and no gluten from Deliciously Guilt Free I buy several packs and freeze them
Lunch 1.30 youngest son brought me back a mackerel pate from Portugal so had half with three Olinas seeded crackers (Waitrose sourced) and a portion of kimchi and sauerkraut with a few bits of vintage cheddar.
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Followed by a local Apple shared with OH I had peel only and two squares of 90% chocolate
Dinner at 5ish had roast Chicken with a high percentage pork sausage and cauliflower cheese plus glass of dry white wine.
Edit forgot to list my small daily kefir with breakfast
 
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A question from my friend, who loves baking:
My friend and her family have a relatively newly diagnosed T2 over for dinner every friday. The T2 friend has recently discovered the effects of low carb eating with the help of my friend. :)

I've never used sweeteners myself, so that's one thing I can't advise her on.
So what's everyone's sweetener of choice for baking? (She doesn't have dogs so that's not an issue.)
 
Antje77 said:
A question from my friend, who loves baking:
My friend and her family have a relatively newly diagnosed T2 over for dinner every friday. The T2 friend has recently discovered the effects of low carb eating with the help of my friend. :)

I've never used sweeteners myself, so that's one thing I can't advise her on.
So what's everyone's sweetener of choice for baking? (She doesn't have dogs so that's not an issue.)
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I have erythritol and stevia in my cupboard for baking. I'm not a fan of either used separately, but in combination the results are acceptable.
 
Antje77 said:
A question from my friend, who loves baking:
My friend and her family have a relatively newly diagnosed T2 over for dinner every friday. The T2 friend has recently discovered the effects of low carb eating with the help of my friend. :)

I've never used sweeteners myself, so that's one thing I can't advise her on.
So what's everyone's sweetener of choice for baking? (She doesn't have dogs so that's not an issue.)
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Don't do a lot of baking for sweets, but when I do it's Erythritol that I use. Have had a couple of disasters with it tho', for instance I tried to make a custard tart with it, don't know what went wrong but the Erythritol crystalised in a layer at the bottom, and it tasted horrible. I've put Erythritol in pouring custard, cocoa, and things like that with success. For squirting over food like you'd do with a raspberry sauce, I use faux maple syrup (Good Good) from Amazon, it's pricy as it's an indulgence, it's very nice and I can't tell the difference from the real thing.
 
Antje77 said:
A question from my friend, who loves baking:
My friend and her family have a relatively newly diagnosed T2 over for dinner every friday. The T2 friend has recently discovered the effects of low carb eating with the help of my friend. :)

I've never used sweeteners myself, so that's one thing I can't advise her on.
So what's everyone's sweetener of choice for baking? (She doesn't have dogs so that's not an issue.)
Click to expand...
I use eyrithritol if you can get it mixed with monkfruit that's a really nice mix otherwise I'd just use eyrithritol powdered is good for baking.
 
B: 2 scrambled eggs
2:30 a pack of sliced corned beef
6:30 hm lc moussaka - aubergines, mushrooms, bolognaise sauce, baked with cheese on top.
2 glasses white wine with soda.

Looking forward to the UK clocks going back tonight, I'm tired!
 
Evening all

Today:

B: Two poached eggs and scallops flat-leaf parsley, asparagus spears smothered with butter, all seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and rosemary, baked with sweet red peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and brown shrimps, avocado, cucumber, baby plum tomatoes, mint, salad onions and Halkidiki olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to swallow tablets.
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a Aldi protein bar.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner: salmon and cream cheese crustless quiche with a side salad.

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Made 4 chaffles using mozzarella cheese, and swopping some of the almond flour for lupin flour as lupin flour has less carbs and a lot more protein than almond flour. The ratio for swopping is to use half the amount of lupin flour to almond flour, so a recipe calling for 2 cups of almond flour, swop for one cup of lupin flour. They worked out quite well, and as the advert says, every little helps.

Breakfast was 3 back bacon rashers, an egg, and 2 chaffles.

Mid day had one chaffle for a snack

Dinner was a gammon steak, an egg and a toasted chaffle with butter.

2 squares of 90% Lindt chocolate

I know food variety is sorely lacking today, but I'm afraid the gammon needed eating up.

It was a 14g of carbs day today!
 
It doesn't get more Dutch than this I think.
Stamppot andijvie or andijviestamppot. (Endive mash.)

It's raw endive leaves mixed through hot mash and heated just long enough to have a hot meal but still heve the endive crunchy. Traditionally made with mashed potatoes, I used cauliflower purée.
I also added cheese cubes, not very traditional but my mum did it over 40 years ago already so maybe you can call it traditional by now. :joyful:
The thin rashers of bacon are traditional, although some prefer bacon cubes or a meatball instead.

I had the same yesterday after my cold swim but forgot to post.

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Tonight, as is usual on a Saturday evening, we had curry. Today was lamb. Unusually, I have indigestion, but hey ho.

In other news, I saw this and thought of you @Antje77 . So many Branston options, AND it is Branston's 100th birthday.
 

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