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What have you eaten today? (Low carb forum)

Kefir black coffee and supplements to start the day.
Eggs on toasted LivLife toast late morning.
Early aft: the last of the chocolate chia pud and some nuts. I always make the chia pud with a 400g tin of coconut cream, I find I don’t need to add sweeteners then, even with the cocoa powder, but it does mean I have 4 or 5 portions to eat over the next few days.
D- finally the Cullen skink! Not a traditional recipe. I used h/m chicken stock, leeks garlic and cauliflower. Liquidised half of it to give a nice thick creamy texture then poached the fish in it and added cream. The remaining cauliflower florets took the place of spuds. LC roll and butter with it and a glass of dry white.
 
Annb said:
Just had an e-mail. Most of my guests today have gone down with a fluey kind of bug so today is off. Now have to find space in the freezer for all the stuff I made for them to eat - none of it suitable for me. Daresay it will do for another time. I expect Alistair will ease the situation by taking the baking home when he comes in on his delivery round. He might even take the macaroni cheese, who knows? I can have some of the soup but it has quite a lot of root vegetables in it so will have to go a bit easy on that. In any case, I still have at least one, possibly 2 helpings of the chicken "tagine" to use up.
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Good evening @Annb. What a shame. All that extra cooking and shopping. None of us can help illness, but they could have given you a little more notice. Still, it's as well they pulled out. You don't want their flu, that's for sure; those types of infection are so contagious.
 
Evening all

Today:

B: Two poached eggs and scallops, asparagus spears smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

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

D: Seafood salad made with king prawns and brown shrimps, avocado, baby plum tomatoes, salad onions and Kalamata olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to swallow tablets.
 
Todays evening meal was a similar shawarma wrap as yesterday with a few differences.
I Preheated the plate, this time (much better). I preheated the wrap in the microwave, which kept the chewy texture, and added a smear of tomato puree on top. I left out the onions and bell pepper and only added some raw endive by way of veggies. And I added much more mayo based spicy garlic sauce.

This resulted in a wrap I could eat without cutlery, messy and dripping (happy dogs), with strong vibes of bad fastfood. :hungry:

Exactly what I craved after trying out a new swimming spot only 5 minutes from my house. I hadn't been swimming in over a week so it was a bit chilly, but it felt wonderful all the same. :joyful:

Sometimes you don't need healthy food and vitamins, sometimes you need shawarma dripping with sauce! At least I do, as long as it doesn't mess with diabetes, and this didn't. :)

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First a rant/success story.
Went to Morrisons today (usually do Lidl). Omg, prices have risen even since last week.
We have guests tomorrow so looking for a joint to feed 7. Half a leg of lamb £28, small rib roast £28. Guests are older so didn't what to do pork and crackling, or chicken. Various bits of topside rolled into nets where you never know what's actually inside.
Ended up £31 for a 1.9kg rib roast, hope it does 7, looks like it will be very thin slices.
Pointers on cooking it welcome please ? Can't afford to ruin it:nailbiting:
.
Scoured the yellow stickers and got 800g tender forced rhubarb £2 and 2 salmon fillets £2 and 2 smoked haddock £2. And a beef silverside joint for £7.50. Can't believe the full prices would have been over £35.

Made 4 portions of fish pie, ate 2 froze 2. Froze the silverside to slow cook at a later date

Made 2 lc rhubarb and ginger cakes, now safely frozen, but found after I'd started making them I was short of ground almonds so had to use milled seeds instead. Added extra baking powder. Turned out OK, not sponge like but a good winter tray bake.

The other 400g rhubarb was lightly stewed then added to a no sugar strawberry jelly. Will be offered as one pud for tomorrow. The other will be apple and blackberry crumble (full sugar traditional version)

My food was :
Skipped breakfast and went to early yoga.
Then shopping
Lunch was shredded white cabbage and shredded celeriac mixed with mayo and yoghurt and crumbled Stilton and a few green olives. Very tasty. Thanks for the reminder about raw celeriac @Antje77
Too many tastes of rhubarb cake
D: fish pie with celeriac mash topping.
2 glasses white
 
@Antje77 well done on getting back to swimming and also successfully making a low carb treat that tastes naughty.
@Annb you work so hard to look after your friends I feel for you your get together being cancelled but as others have said it's probably a good thing if there's a nasty virus going round - last thing you need to deal with.
Very busy day and lots of dog walks but ended up eating a bit more than usual had a poor nights sleep last night and that often makes me hungrier - good job it doesn't happen often!
Breakfast kefir and supplements then two boiled eggs and LC roll
Lunch some cheese and LC seeded crackers
Dinner steak, mushrooms, onions and mushrooms with large glass of red wine followed by more cheese. Then felt need for something sweet so ended up eating four squares of 90% chocolate ( end of the bar it had to be tidied up!)
 
MrsA2 said:
Guests are older so didn't what to do pork and crackling, or chicken.
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Just wondering if this is a thing in the UK, or if I'm just missing something obvious. How are pork and crackling/chicken related to age of guests?
shelley262 said:
@Antje77 well done on getting back to swimming and also successfully making a low carb treat that tastes naughty.
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Thanks! And yes, happy with the swim, and very happy with making my low carb food taste like something you'd order at 2 AM after rolling out the pub on your way home. It definitely satisfied a craving!
 
sueh21 said:
Oh thats a shame @Annb after all your work, mm macaroni cheese, that’s one of the things I really miss, used to be my go to comfort food.
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It's more of a shame for my sick friends. And they were thoughtful enough to avoid bringing their lurgi to me.
Alistair came in on his post round and went away with a huge tray of macaroni cheese and all of the cakes. The cheeses and salad will keep for a bit. Just one tray of macaroni in tomato sauce to find space for in the freezer, so all's well.
 
MrsA2 said:
First a rant/success story.
Went to Morrisons today (usually do Lidl). Omg, prices have risen even since last week.
We have guests tomorrow so looking for a joint to feed 7. Half a leg of lamb £28, small rib roast £28. Guests are older so didn't what to do pork and crackling, or chicken. Various bits of topside rolled into nets where you never know what's actually inside.
Ended up £31 for a 1.9kg rib roast, hope it does 7, looks like it will be very thin slices.
Pointers on cooking it welcome please ? Can't afford to ruin it:nailbiting:
.
Scoured the yellow stickers and got 800g tender forced rhubarb £2 and 2 salmon fillets £2 and 2 smoked haddock £2. And a beef silverside joint for £7.50. Can't believe the full prices would have been over £35.

Made 4 portions of fish pie, ate 2 froze 2. Froze the silverside to slow cook at a later date

Made 2 lc rhubarb and ginger cakes, now safely frozen, but found after I'd started making them I was short of ground almonds so had to use milled seeds instead. Added extra baking powder. Turned out OK, not sponge like but a good winter tray bake.

The other 400g rhubarb was lightly stewed then added to a no sugar strawberry jelly. Will be offered as one pud for tomorrow. The other will be apple and blackberry crumble (full sugar traditional version)

My food was :
Skipped breakfast and went to early yoga.
Then shopping
Lunch was shredded white cabbage and shredded celeriac mixed with mayo and yoghurt and crumbled Stilton and a few green olives. Very tasty. Thanks for the reminder about raw celeriac @Antje77
Too many tastes of rhubarb cake
D: fish pie with celeriac mash topping.
2 glasses white
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Not a low carb cooking site but I’ve always been very pleased with recipes from Recipetineats. She has a recipe for rib roast.
 
For the beef, @MrsA2 , MrB would go low and sloooooow with the joint covered for most of the time, to ensure any moisture evaporating stays withing the environs.
As the fat renders, baste a bit as you admire how it's coming along.

Last 15-30 minutes of cooking time, uncover the joint and whack the heat up, to achieve colour.

Rest for, well wrapped, probably an hour.

Yes, it takes a long time, but at low temps, supervision is minimal, but by jingo it's worth it for tender meat and retained flavours.

Enjoy, however you do it.

(We LOVE our independent butcher in town. Such good quality at decent prices.)
 
Hi All
So back to Friday.
Usual brekkie slice LC toast, cooled and thinly sliced butter on top, unspreadable due to cold kitchen temp, copious tea.
Lunch was 3 softly scrambled eggs with small handfull grated Parmesan added for luxury.
Supper was t/a from our “new to us” Chinese. I had King Prawn with ginger & spring onion with a side of stir fried Pak Choi. So light and delicious.
Yesterday Saturday same usual brekkie.
Lunch almost didnt happen as didn’t get home till 2.30 after farm shop and coffee after with friend. Knew I wouldn’t make it to supper so had a slice from the Baron Bigot Brie and a couple of small Carrs water biscuits. I am finding these quite useful with cheese, only 2.5g carbs each, and too dull to overeat though I do sometimes have 3.
Supper was h/m chicken curry, large portion so didnt need accompaniment.
Today same brekkie just had.
Lunch will be scrambled eggs with Parmesan again.
Supper will be beef stirfry with ginger, chilli, garlic and mixed pepper cut into matchsticks. Noodles for Mr P and I might take a forkful if I need to.
@DJC3 thanks for the Cullen Skink method which I will be making very soon for lunch since I have a small fillet of undyed smoked haddock in the freezer which was surplus to last week’s fishnpies. I often make a main course version (without veg other than finely fried shallot to appease Mr P) with fish gently cooked in double cream and finished with a handful of fresh herbs or in winter dried tarragon added to the shallot at the beginning and a little white wine if open. Sometimes I add a couple of scallops each for decadence. Great with rice/cauli rice and green veg for me.
@Annb you were so cheerful about your abandoned guests after going to so much trouble but glad nothing got wasted and good you dodged the lurgy!
 
Afternoon all. I'm late today. I was on here reading postings at 2.30 till about 20 to 4! Just couldn't sleep. I've got my grandson and granddaughter coming for dinner. Both are picky eaters so it will be mashed potatoes with butter and cream plus cauliflower cheese for Abbie and fried chicken with roast potatoes and broccoli for Luke. I'll do extra broccoli and cauli and I can have some with the chicken. I've made some sf jellies with raspberries in for dessert plus cream or yoghurt. Hope you all have a good Sunday. :)
 
Breakfast: kind of Huevos Rancheros, made with the remaining sauce from the chicken tagine. Still some of that left so I must have made too much.

Yesterday I gave in to temptation and had a small bowl of the vegetable soup that was made for my guests. Wrong kind of vegetables for me and it didn't take my digestive system long to let me know! Didn't stay with me long enough to absorb many carbs so didn't actually affect my BG. A bit sore while it lasted.

2nd meal today: I will use the lamb but probably without any more vegetables. Just to be safe.

BG pretty stable and mostly in the 4-7 range all day yesterday and still this morning.
 
MrsA2 said:
Crackling is very hard on teeth, and they have a lot of chicken in the week. Beef will be a real treat...if I can cook it right
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I remember when I was working in Llandudno for a couple of days. Hubby decided to join me, and the place was full of ladies on coach trips. Having completed all my work, we went for a wander along the prom. Hubby has this theory that ladies on coach trips eat a lot of chicken (not that he thinks there is anything wrong with that. His favourite saying is, "You can't beat chicken.") To his amusement, every few ladies we passed were asking each other."What are you having for dinner this evening?"Oh, I'm having the chicken."I'm having the chicken too!" When we returned to our hotel, there were large tables of the coach trip ladies all having the chicken!
 
Been doing quite a bit of research re the book I'm reading 'Glucose Revolution' by Jessie Inchauspe. A fascinating story where she found herself in Silicon Valley testing continuous glucose monitors. As her background is in mathematics and science, through monitoring her insulin responses, and delving into the latest research, she pulled everything together to come up with (simple) hacks - there're 10 of them. Plus lots of insights like this one taken from her twitter account.

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So, I'm finding myself intrigued and eager to do my own research.

Yesterday's food was two thin sliced heavily buttered sourdough toast.

Using the hacks mentioned above.... for dinner:

A tablespoon of apple cider vinegar in a tumbler of water (supposedly to lower insulin response by 30% like metformin)

Starter was 2 celery stalks filled with hm ricotta cheese (a fibre starter coats digestive organs in a sort of mesh, helps stop digestion of carbs)

Dinner was a small portion of hm steak and onion pie, with swede chips. (I ate the protein, fibre and fats first, carbs last) BG kept to a decent level despite the pastry.

Been continuing with the hacks today. Will complete today's food post later.
 
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