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What have you eaten today? (Low carb forum)

MrsA2 said:
What's the difference between low carb and moderate carb?
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I did read something on this site (https://www.diabetes.co.uk/diet/low-carb-diabetes-diet.html) when looking into carbs diets that low carb was less than 130g and moderate 130g-225g. Before I started testing and taking notice of diet I reckon I could easily have been eating 300+ per day no problem. Since being on here I have found I could quite easily get down to 150g or less with only very minor modifications to my eating habits although it can be difficult fitting in with the family meal plan. One thing I have noticed though is that my BS figures have dropped a bit since trying to cut the carbs although it is early days.
As it is summer and salads are a staple diet I can manage quite easily to attain the moderate carb but worry that winter will be a different kind of challenge. I know on here that some people manage on as little as 30g-50g of carbs per day which I think is brilliant and I am in total awe but for me that is dream figure. Maybe one day.
One of my previous bosses once told me (when I was winging about targets) that "If it can't be measured, it can't be managed" and I am finding that is certainly true about blood sugar.
Good luck to all whatever your carb or diet goal.
 
ChrisT2 said:
I did read something on this site (https://www.diabetes.co.uk/diet/low-carb-diabetes-diet.html) when looking into carbs diets that low carb was less than 130g and moderate 130g-225g.
Click to expand...
ChrisT2 said:
I know on here that some people manage on as little as 30g-50g of carbs per day which I think is brilliant and I am in total awe but for me that is dream figure. Maybe one day.
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ChrisT2 said:
Yesterday, one of my better attempts, not low carb but according to internet moderate carb.

B-3 egg omelette, 2 slices smoked bacon
L- Skipped as not hungry
S- Snacked on a Kind bar (Dark Chocolate, Nuts and Sea Salt) 16g carbs with black coffee. A bad choice but I was starving. :confused:
D-Red pepper, radish, tomato and red onion salad with 4 fish/crab sticks. 2 glasses Chardonnay.
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I'm puzzled, or I must be even worse at carb counting than I thought. (I know I'm bad at it, but this sounds pretty low carb to me.)
How many carbs total do you reckon you had with those foods?
I'd say close to zero for breakfast, 16 for snack, a little from the veggies, not sure about the fish/crab sticks and Chardonnay but I wouldn't think those were way over 100 grams of carbs altogether.

More importantly, how did your BG behave after eating?
For most of us, the goal is to have healthy BG and meals which don't increase our BG too much, it's not a contest to go as low carb as possible just for the sake of it.

Today I had the last of the shawarma and mushrooms with an onion, on a bed of lettuce and arugola, with a mayonnaise based sauce. No wrap, I ate the last one yesterday.
Looks pretty awful, tasted great! :hilarious:

1720038144825.png
 
ChrisT2 said:
I did read something on this site (https://www.diabetes.co.uk/diet/low-carb-diabetes-diet.html) when looking into carbs diets that low carb was less than 130g and moderate 130g-225g. Before I started testing and taking notice of diet I reckon I could easily have been eating 300+ per day no problem. Since being on here I have found I could quite easily get down to 150g or less with only very minor modifications to my eating habits although it can be difficult fitting in with the family meal plan. One thing I have noticed though is that my BS figures have dropped a bit since trying to cut the carbs although it is early days.
As it is summer and salads are a staple diet I can manage quite easily to attain the moderate carb but worry that winter will be a different kind of challenge. I know on here that some people manage on as little as 30g-50g of carbs per day which I think is brilliant and I am in total awe but for me that is dream figure. Maybe one day.
One of my previous bosses once told me (when I was winging about targets) that "If it can't be measured, it can't be managed" and I am finding that is certainly true about blood sugar.
Good luck to all whatever your carb or diet goal.
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Evening @ChrisT2. It's early days as you say and you're doing really well.

I tend to rotate the same tried and tested, diabetic-friendly meals quite a bit. Although my pool of recipes changes through the year as and when new ingredients come into season, there is quite a lot of repetition.
 
Evening all

Still chilly here. The temperature has to be well below the seasonal average.

Today:

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

L: Courgetti alla puttanesca made with anchovies, Kalamata olives, capers, canned tomatoes, garlic, olive oil, butter, parsley and spiralised courgettes.
Braised cavolo nero with garlic and toasted almonds.
Steamed asparagus spears topped with a knob of butter.
Skipped pud.
Water to drink.

D: Seafood salad made with brown shrimps and mussels, lettuce, Romano peppers, celery, baby plum tomatoes, Nocellara olives and Welsh onions, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
L: Courgetti alla puttanesca made with anchovies, Kalamata olives, capers, canned tomatoes, garlic, olive oil, butter, parsley and spiralised courgettes.
Braised cavolo nero with garlic and toasted almonds.
Steamed asparagus spears topped with a knob of butter.
Skipped pud.
Water to drink.

D: Seafood salad made with brown shrimps and mussels, lettuce, Romano peppers, celery, baby plum tomatoes, Nocellara olives and Welsh onions, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
And if you are interested in discounts on products and services, here is a useful article on best discount stores online promo codes that can be helpful when shopping online.
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Very versatile. Today I also made a vegetable stew with courgetti. I love them in general. Even former employees, when they meet me, always emphasize that they remember who was a zucchini lover in the team).
 
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Hi All
Yesterday had two mugs of tea and brunch of scrambled egg and avocado on a slice of toast while out.
Evening had chunky cod fingers with cauli cheese.
Today had my usual brekkie of slice lc toast, cooled with thick butter, copious tea.
After much needed trip to the podiatrist my lunch was a bit of quiche with crusts cut off, spoon cheesy coleslaw, two small tomatoes and cucumber. Stupidly picked up the wrong quiche when I shopped instead of Sainsbury Taste the Difference mature cheese & bacon picked up cheese & onion from same range similar packaging. Realised when I found a coating of slimy white onions on top. Remainder in bin. Won’t do that again.
Have made a h/m chicken curry for supper using a chopped red pepper and jar of Keralan Cocunut curry sauce from M&S about 10g carbs for half jar. But was quick!
 
IanBish said:
I eat them like at a medieval banquet. These were from Aldi, mind.
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Do you chuck the bones over your shoulder for the hounds to eat?! :joyful:


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: gammon steak with mushrooms and green beans. With a blob of mayo, strange but I love mayo!

2024-07-04 19.00.34.jpeg
 
Evening all

Today:

B: Two poached eggs topped with a knob of butter, avocado and three crevettes all 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', (customary breadcrumbs omitted) garlic, vegetable stock and rosemary.
Vegetable tray bake using calabrese, cauliflower, sweet red peppers, leeks and onions drizzled with olive oil.
Carrots cut on the diagonal, onion slices and apple peel sautéed in butter.
Water to drink.
Skipped pud.

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