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What have you eaten today? (Low carb forum)

Breakfast kefir then one egg with a few (fried in olive oil ) small tomatoes on one slice of low carb toast
Lunch kimchi with small piece of cheese and four low carb seeded crackers followed by a few garden berries with hm yoghurt
Dinner wild salmon with green beans and glass of dry white wine followed by low carb blondie.
 
LivingLightly said:
Home-made bread has just 4 ingredients and tastes a whole lot better.

Even so, I don't miss bread during the warmer months @Dave1975 , but once the temperature drops, I sometimes feel the need for a slice of something with my breakfast eggs. Then I make Nordic bread. My recipe contains almond flour plus oat fibre; a combination that also makes good pastry. and is diabetic-friendly.
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Could you share your Nordic bread recipe please? I always have almond flour/ground almonds and also a half opened pack of oat fibre. I can’t remember why I bought it now so it’d be great to find a use for it.
 
Brunch - eggs fried in butter on a slice of ham and cheese.
Mid aft- DGF raspberry bakewell and some nuts while cooking. lots of tea with lactofree milk.
D- 2 airfried lamb chops, couple of slivers of liver, mushrooms and tenderstem broccoli sprinkled with dukkah. Thanks @LivingLightly I finally got round to making your recipe and love it. Trouble is I ate quite a few extra nuts as I was preparing it! IMG_1720807582.495188.jpg
 
Rachox said:
Dinner: salmon and cream cheese on a LC roll with coleslaw.

View attachment 68726
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I'm always impressed by your small portions, @Rachox. I tend not to like smoked salmon that much, but I'd make an exception in this case.

Myself, I made a red Thai curry with chicken breast, mushrooms and baby sweetcorn, accompanied by a small portion of wild rice. The chillis were a bit on the warm side, but overall it was quite nice.

PXL_20240712_183540115.PORTRAIT.jpg
 
DJC3 said:
Could you share your Nordic bread recipe please? I always have almond flour/ground almonds and also a half opened pack of oat fibre. I can’t remember why I bought it now so it’d be great to find a use for it.
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Returned home late this evening @DJC3 but will post the recipe for you on Sunday.
If you like a dense loaf such as pumpernickel, this might be right up your street.
 
Evening all

I like the mild aniseed flavour and scent of sweet cicely which is easy to grow and seems to thrive in the persistent wet weather..

Today:

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

L: Packed lunch made with leftover mushroom and spinach frittata.
Little Gem lettuce cups, Romano peppers, celery sticks and baby plum tomatoes with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Strawberries to round off lunch.

D: Smoked salmon and cream cheese salad made with sweet cicely, vine tomatoes, lemon verbena, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to wash down tablets.
 
Morning all. Yesterday I had a sirloin steak done in the airfryer, (marinated first in Lea and Perrins which is supposed to tenderise it). It was tasty but not as tender as I hoped. Today I have some chicken, cauli and broccoli and also some hard boiled eggs to have with a couple of Ryvitas. Enjoy your weekend folks. :happy:
 
RosemaryJackson said:
Morning all. Yesterday I had a sirloin steak done in the airfryer, (marinated first in Lea and Perrins which is supposed to tenderise it). It was tasty but not as tender as I hoped. Today I have some chicken, cauli and broccoli and also some hard boiled eggs to have with a couple of Ryvitas. Enjoy your weekend folks. :happy:
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To Tenderise steak I always freeze it to break down the fibres and give the steak a quick bash once defrosted.I then simply add some extra virgin olive oil to steak and bring to room temp before cooking. I'm nervous of high sugar condiments like Worcestershire sauce unless using a few drops for flavour. Would imagine you'd need to add a fair bit to tenderise a whole steak.
 
Friday 12th ( FBG 7.6)
Oka water and coffee
Breakfast 2 grilled bacon 1 fried egg ( in olive oil)1and a 1/2 slices of wholemeal toast and butter . coffee .
In work wholemeal roll with cheese lettuce and fresh garlic ( keeps everyone away from me lol ) .
Snack walnuts and some ham and coffee
Evening meal ham and mushroom omelette slice of wholemeal bread and butter cup of tea.
I drinks lots of water through every day .
Carb intake around 70 .

Today FBG 7.7 :)
On an early shift so have to be in for 7am makes meals a bit difficult because we don't finish till 3pm and only have one meal break as such .
I started with walnuts and brie cheese and coffee .
Didn't get a proper break till nearly 12 then had 3 rashers of bacon 2 eggs 1and 1/2 wholemeal toast .
Snacked on some cold meats mid afternoon and another slice of bread '
For evening meal had 100% beef burger on a toasted roll with some natural yoghurt and salad .
Total carbs around 75 .
 
Breakfast kefir then bacon, egg and mushrooms
Lunch - opened a can of tuna fillets with olive oil ( gift from Portugal from youngest son ) ate half ( half in fridge for tomorrow) it was delicious with kimchi and four low carb seeded crackers followed by a few garden berries with hm yoghurt.
IMG_20240713_133434_kindlephoto-232458301.jpg
Dinner hm chicken curry with LC roti and a gin with soda water. Just had four squares of Montezuma 100% chocolate with orange oil and a decaffeinated coffee with cream.
 
B-scrambled egg and 1/2 avocado
L-beef and horseradish salad sandwich in l/c bread. 10% fat Greek yoghurt
D- Aberdeen Angus 1/2lb burger from Iceland. Not totally clean ingredients but only 0.7g carb per burger ( and they were big) so a good standby. Slice of Leerdammer cheese and 2 streaky bacon rashers on top and a mixed salad with it. 2 glasses red.
 
DJC3 said:
D- 2 airfried lamb chops, couple of slivers of liver, mushrooms and tenderstem broccoli sprinkled with dukkah. Thanks @LivingLightly I finally got round to making your recipe and love it. Trouble is I ate quite a few extra nuts as I was preparing it! View attachment 68725
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Yes @DJC3, Egyptian duqqah (sometimes transliterated from arabic as dukkah) is dead easy to make and eats well too. It adds flavour and a crusty coating to roasted vegetables and fish, or a finishing touch to soups and salads. It's nice sprinkled on hummus. Egyptians use it with chicken as well. Good to hear you enjoyed it.
 
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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 oregano, baked with red peppers and mushrooms, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans topped 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.
 
Morning all. Had the chicken yesterday but changed the veg to salad. Today going for a carvery so simple choices. Maybe scrambled eggs for tea. @shelley262, I've just been to look at my bottle of Lea n Perrins! I had no idea it was high sugar! I always assumed it was safe because it was savoury. That will teach me to look at the nutrition list. My daughter always told me 'Mum, never assume...check'. :(
 
B;- Greek yoghurt and defrosted fruit berries, black coffee.
L:- 2 rashers bacon and a fried egg.
D:- Lightly dusted fish fillet, crunchy salad and 3 fish sticks. Later washed down with a pint San Miguel as out with friends, Wanted a glass white wine but already purchased so couldn't refuse.

None of the meals were photogenic and looked a bit of a mess but tasted OK.
 
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