What have you eaten today? (Low carb forum)

[Pipp]

So much food is off limits for me atm.
Didn’t feel like breakfast, just black decaff

Today a new delivery of goodies arrived from SRSLY (thank you for whoever recommended them) it took a week and some nagging for it to get here.

Lunch a packet of SRSY cheesy crackers,first time I had them. I like them, (Mr Pipp doesn’t) small cube of cheese, one apricot, black coffee.

Dinner braised steak with onion, mushrooms and butternut squash, mineral water.
Drank about 3 litres water throughout the day.

 

[LivingLightly]

Evening all

Today:

B: Two poached eggs topped with knob of butter, avocado and three crevettes seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Walnut and mushroom roast made with onions, eggs and flax 'egg', (no breadcrumbs) garlic, vegetable stock and rosemary.
Vegetarian gravy using vegetable stock, garden herbs and garlic.
Steamed purple sprouting broccoli smothered with butter.
Carrots cut on the diagonal, onions and apple peel sautéed in butter.
Water to drink.
Skipped pud.

D: Seafood salad made with mussels and brown shrimps, lettuce, Romano peppers, celery, baby plum tomatoes, Kalamata olives, fennel fronds and salad onions, with a dollop of home-made aioli for dipping, topped with roasted macadamia nuts..
Water to wash down tablets.

 

[filly]

Coffee and cream x 2
Coffee and unsweetened almond milk
Chicken breast x 2 small
Cherry tomatoes
Cheese

 

[Rachox]

Last day of holibobs so breakfast out as we had to vacate our accommodation and then dinner before leaving for home.

 

[DJC3]

I’ve been a bit rubbish at posting recently. Time to make amends -
Breakfast, bit of cheese and few walnuts to take pills
L-SRSLY roll with scrambled egg and marmite. Aldi Moser Roth 85% chocolate bar.
D- salad of chicken, avocado, bacon, egg, greenery, fermented red cabbage and olives. H/m ranch dressing. 2 glasses low carb white wine.

 

[LivingLightly]

Evening all

Today:

B: Two poached eggs topped with a knob of butter, avocado, seasoned with black pepper and a wedge of Gorwydd Caerphilly
Water to swallow tablet.
Double espresso.

L: Packed lunch made with leftover walnut and mushroom roast.
Chicory boats, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
Tiger prawns.
Almonds and hazelnuts.
Water to drink.
Strawberries to round off lunch.

D: Smoked salmon and cream cheese salad made with lettuce, celery, baby plum tomatoes, beetroot, salad onions and Romano peppers, dressed with olive oil and a touch of lemon juice, topped with toasted pumpkin seeds.
Water to swallow tablets.

 

[Antje77]

Spareribs with neighbour.
Picture taken before spareribs went on the barbecue,
Neighbour had burgers as well, but I'm not very hungry with covid, so happy that a smallish portion of ribs tasted pretty good.

 

[filly]

Coffee and cream x 2
Coffee and unsweetened almond milk
Beef and tomato
Cottage cheese and tomato
Smoked salmon
Cucumber and a little cheese

 

[Rachox]

Back from holibobs and back to my usual routine.
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 another carb killa bar.
Dinner: prawn cocktail in an avocado with coleslaw.

 

[LivingLightly]

Evening all

Today:

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

L: Aperitif: dry red wine.
Tuna steaks rolled in finely chopped celery and oregano, baked with aubergines and red bell peppers, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout 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 wash down tablets

 

[DJC3]

We went to the Royal Cornwall show today and had a great time - all food from the wonderful stalls cooking and selling local produce.
B- bacon ( everyone else had bacon baps but as I didn’t want the bread they gave me double bacon!)
L- ribeye steak cooked perfectly and sliced so I could eat it with my fingers. Gorgeous.
Tea- strawberries and clotted cream.
Black coffee, tea and water to drink throughout.

 

[IanBish]

An experimental meal today. I made corned beef hash with corned beef (obviously), onions, tomatoes (why not), cauliflower rice and Worcestershire sauce. I boiled a couple of smallish Norfolk chipper potatoes (they didn't have Maris Pipers) and roasted them in the air fryer with coconut oil (I don't like lard). Finally, I found some frozen sprouts at the back of the freezer, so I boiled those. Not an entirely successful meal, but I'd definitely do the hash again (with a bit more work).

 

[filly]

Coffee and cream x 2
Tea
Coleslaw and Italian Ham
Greek Yogurt Peanut butter
Smoked haddock
Butter and cherry tomatoes

 

[LivingLightly]

An experimental meal today. I made corned beef hash with corned beef (obviously), onions, tomatoes (why not), cauliflower rice and Worcestershire sauce. I boiled a couple of smallish Norfolk chipper potatoes (they didn't have Maris Pipers) and roasted them in the air fryer with coconut oil (I don't like lard). Finally, I found some frozen sprouts at the back of the freezer, so I boiled those. Not an entirely successful meal, but I'd definitely do the hash again (with a bit more work).

View attachment 68173

Sounds interesting @IanBish.

Have you tried steaming your Brussels sprouts? It's just as quick as boiling and the sprouts seem to retain more flavour when steamed.

With either method, the vegetable cooking water can form the basis of a stock.

 

[LivingLightly]

Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and baby plum tomatoes, all seasoned with black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with sprigs of fennel and garlic, drizzled with olive oil.
Steamed asparagus spears topped with a knob of butter.
Broccoli, cauliflower, leeks, onions, garlic and sweet red peppers baked with olive oil.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.

 

[IanBish]

Sounds interesting @IanBish.

Have you tried steaming your Brussels sprouts? It's just as quick as boiling and the sprouts seem to retain more flavour when steamed.

With either method, the vegetable cooking water forms the basis of a stock.

I did consider it, @LivingLightly, but they were quite old. I do normally, though. I don't like much gravy, so just made a little bit of instant. The corned beef hash was quite nice, though. A bit more seasoning and a bit more Worcestershire sauce would have worked well. I haven't made it before, so be kind.

 

[LivingLightly]

I did consider it, @LivingLightly, but they were quite old. I do normally, though. I don't like much gravy, so just made a little bit of instant. The corned beef hash was quite nice, though. A bit more seasoning and a bit more Worcestershire sauce would have worked well. I haven't made it before, so be kind.

Well done @IanBish for giving it a go!

 

[DJC3]

I like the sound of your corned beef hash @IanBish - real comfort food.
My food today started with bacon and egg in a SRSLY roll for breakfast.
Main meal, mid aft was roast pork leg with cauli and broccoli cheese, buttered cabbage, and garlic green beans. Plus an experimental small roast potato! Followed @shelley262 ‘s tips about cooking and cooling to create resistant starch. I parboiled the spuds yesterday and tossed in fat to coat ( I used lard this week, otherwise it’s dripping from previous week’s roast). Once cooled I refrigerated overnight then roasted in the normal way today. I’ve never enjoyed a potato so much in my life! BG didn’t seem to mind - a rise of 0.7 so I may make this a regular Sunday lunch treat.
Strawberries and cream a bit later.

 

[IanBish]

Plus an experimental small roast potato! Followed @shelley262 ‘s tips about cooking and cooling to create resistant starch. I parboiled the spuds yesterday and tossed in fat to coat ( I used lard this week, otherwise it’s dripping from previous week’s roast). Once cooled I refrigerated overnight then roasted in the normal way today. I’ve never enjoyed a potato so much in my life! BG didn’t seem to mind - a rise of 0.7 so I may make this a regular Sunday lunch treat.

That looks lovely, @DJC3. I only refrigerated my spuds for a few hours. I used to use Trex for roasting them, but coconut oil worked quite well. I meant to check my BG but I forgot. But there weren't that many.

 

[PenguinMum]

Hi All got back from hols on Saturday in time for Indian t/a of Chicken Shaslik and cauli bhajee, but didnt eat between brekkie and then.
So Sunday usual brekkie of slice LC toast and copious tea.
Lunch was two scrambled eggs finished with grated Parmesan. Ramekin of strawberries. Mug of tea.
Supper was chicken and red pepper stir fry with two twirled forks of noodles which I do for Mr P.
Today same brekkie.
Lunch was rushed affair of chicken pate on a slice LC toast, tea.
Supper will be two Green Cuisine plant burgers baked with and topped with two Portobello mushrooms.
Missing my scrambled eggs, mushroom & tomato brekkies cooked and served to me last week. Though I ate fish 6/7 days I did sometimes pick at any crispy fries on the table. Had Hispi cabbage for the first time one evening and it was really tasty.
@DJC3 good result with the roast potato. I bet the food stalls at the County Show were irresistible.