What have you eaten today? (Low carb forum)

[LivingLightly]

A gentle reminder @LivingLightly for your bread recipe using oat fibre when you have a minute please?)

Will do @DJC3. As soon as I get a minute.

 

[LivingLightly]

Evening all

Today:

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

L: Courgetti alla carbonara made with chestnut mushrooms, eggs, double cream, Parmesan, nutmeg, butter and spiralised courgettes, topped with extra Parmesan and flat-leaf parsley.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.

D: Seafood salad made with brown shrimps, mussels, shredded red cabbage, apple peel, celery, thyme and baby plum tomatoes with a dollop of aioli for dipping, topped with roasted pecan halves.
Water to swallow tablets.

 

[RosemaryJackson]

Morning all. I had a really bad day with food yesterday and I don't think you would be impressed how bad I was, so I'm not going to list it. I will try harder today.

 

[Keith Saunders]

I did an experiment today with my lunch, as I am testing my BG around my meals. Yesterday I had a wholemeal bun with a slice of ham, a small amount of cheddar, two cherry tomatoes (sliced) as a sarnie, along with a small handful of lentil crisps, and a peperami (its a bit of an animal) and my BG spiked (5.3 to 7.6).

Today I had exactly the same meal, same amounts, BUT... I froze the bun overnight, toasted the inside of it, made the sarnie, then toasted the outside in the panini press. Still had the peperami and the crisps. My BG went from 5.4. to 6.6. Maybe that freeezing, cooking theory really does work!

 

[filly]

Coffee and cream x 2
Coffee and unsweetened almond milk
Beef and tomato
Ham
Wagyu Beefburger and cucumber and tomato

 

[shelley262]

Breakfast kefir then fried a few tomatoes in olive oil and served on low carb toast and a with one slice of bacon and one egg
No lunch out and about just coffee
Dinner left over roast chicken and one sausage with salads

 

[a live]

today breakfast a smoothie
lunch a salad
supper chicken with a small portion of mashed potato
and 3 coffees (over the hall day)

 

[LivingLightly]

A gentle reminder @LivingLightly for your bread recipe using oat fibre when you have a minute please?)

Here goes @DJC3

Nordic loaf

This will appeal to seed and nut lovers plus it's dairy-free and gluten-free. Tasty as an accompaniment or stand-alone snack. Don't forget the butter!

Ingredients

14 oz almond flour (or blanched almonds, ground)
3 oz flaxseed, milled
3 oz sesame seeds, whole
3oz walnuts, coarsely ground
3oz oat fibre
1 oz brewer's yeast (optional)
1/2 oz of pumpkin seeds to sprinklle over the top.
1 tablespoon of fennel seeds
1 teaspoon salt
6 eggs
100 ml extra virgin olive oil
1/2 teaspoon of white wine vinegar.

Method

Preheat the oven to 150C (300F)
Combine the dry ingredients in a large mixing bowl.
Pour the oil into a measuring jug. Crack in the eggs and add vinegar. Tip into the dry ingredients and mix well.
Place the dough in a non-stick or lined bread pan about 10 x 5 inches (24 X 12 cm)
Bake for an hour.
Turn off oven and allow to cool with oven door ajar

 

[Rachox]

Having a couple of days at the coast so eating out a lot but keeping low ish carb.
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: coffee shop cappuccino and a carb killa bar.
Lunch: naked cheese burger with mayo.
Dinner: steak, mushrooms, salad and six chips, I gave the tomato and remaining chips away!

 

[LivingLightly]

Here goes @DJC3

Nordic loaf

This will appeal to seed and nut lovers plus it's dairy-free and gluten-free. Tasty as an accompaniment or stand-alone snack. Don't forget the butter!

Ingredients

14 oz almond flour (or blanched almonds, ground)
3 oz flaxseed, milled
3 oz sesame seeds, whole
3oz walnuts, coarsely ground
3oz oat fibre
1 oz brewer's yeast (optional)
1/2 oz of pumpkin seeds to sprinklle over the top.
1 tablespoon of fennel seeds
1 teaspoon salt
6 eggs
100 ml extra virgin olive oil
1/2 teaspoon of white wine vinegar.

Method

Preheat the oven to 150C (300F)
Combine the dry ingredients in a large mixing bowl.
Pour the oil into a measuring jug. Crack in the eggs and add vinegar. Tip into the dry ingredients and mix well.
Place the dough in a non-stick or lined bread pan about 10 x 5 inches (24 X 12 cm)
Bake for an hour.
Turn off oven and allow to cool with oven door ajar

This loaf makes about 20 slices @DJC3 It keeps in the fridge for over a week. It also freezes well. For best results, cut into slices before freezing

 

[LivingLightly]

I did an experiment today with my lunch, as I am testing my BG around my meals. Yesterday I had a wholemeal bun with a slice of ham, a small amount of cheddar, two cherry tomatoes (sliced) as a sarnie, along with a small handful of lentil crisps, and a peperami (its a bit of an animal) and my BG spiked (5.3 to 7.6).

Today I had exactly the same meal, same amounts, BUT... I froze the bun overnight, toasted the inside of it, made the sarnie, then toasted the outside in the panini press. Still had the peperami and the crisps. My BG went from 5.4. to 6.6. Maybe that freeezing, cooking theory really does work!

Greetings @Keith Saunders and welcome back to this thread for diabetic foodies. It's good to see you here again.

 

[LivingLightly]

Evening all

My kitchen faces north so stays cool most of the Summer. That said, this morning was warm and oppressive and I changed today's plans to avoid additional heat and humidity in the run-up to lunch.

Today:

B: Two poached eggs topped with a knob of butter, avocado and a good grinding of black pepper plus a wedge of Leckford washed-rind cheese.
Water to swallow tablets.
Espresso.

L: Salad using Alaskan wild salmon fillets poached first thing with black peppercorns, salad onions and lemon juice, then refrigerated.
For lunch, combined with lettuce, watercress, avocado, baby plum tomatoes, celery and sweet cicely, dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted almonds.
Skipped pud.
Water to drink.

D: Seafood salad made with king prawns, mussels, lettuce, celery, Romano peppers, Welsh onions, Kalamata olives and mustard cress, with a dollop of home-made aioli for dipping, topped with toasted pumpkin seeds.
Water to wash down tablets.

 

[RosemaryJackson]

Morning all. Beautiful sunny day. Yesterday... 1 wholemeal roll with cheese and coleslaw at lunchtime; tea... roast chicken with veg and strawberries for afters. 2 coffees, one with a drop of Baileys. Today I have the rest of the chicken to make a quiche (without pastry) with spring onions, peppers, and cauli, broccoli and of course, eggs. I'll have that with salad. Not keen on lettuce but I quite like the curly type.

 

[IanBish]

I marinated some chicken thighs overnight in lemon juice, garlic, olive oil, Greek yoghurt and a selection of spices, in an attempt to make chicken shawarma. I don't know whether I succeeded or not, but it was very nice, served with a side salad.

 

[Outlier]

Brunch early today (1245) as hungry. Greek yoghurt with 2 raspberries from the garden. Yum. Dinner will start with the small but much enjoyed container of nuts (Brazils, walnuts, hazelnuts, almonds, sometimes a cashew or two sneaks in, yes I know they aren't nuts but hey!) followed by roast chicken wings, cauliflower, cabbage and runner beans, the latter from the garden.

 

[filly]

Coffee and cream x 2
Coffee and unsweetened almond milk
Egg, sausage and bacon. Tomato and mushrooms
Egg salad
Biltong

 

[shelley262]

Breakfast kefir then bacon and egg with a few mushrooms
Lunch cheese (small bits of Stratford Blue and vintage cheddar) with kimchi and 6 low carb seeded crackers followed by a few garden berries and hm yoghurt
Dinner low carb pasta Bolognese bake and glass of red wine followed by a few squares of 90%_chocolate with decaffeinated coffee.

 

[a live]

hi hope you all had a good day today breakfast a cup coffee
lunch a salad
dinner brisket with coaselow

 

[DJC3]

Here goes @DJC3

Nordic loaf

This will appeal to seed and nut lovers plus it's dairy-free and gluten-free. Tasty as an accompaniment or stand-alone snack. Don't forget the butter!

Ingredients

14 oz almond flour (or blanched almonds, ground)
3 oz flaxseed, milled
3 oz sesame seeds, whole
3oz walnuts, coarsely ground
3oz oat fibre
1 oz brewer's yeast (optional)
1/2 oz of pumpkin seeds to sprinklle over the top.
1 tablespoon of fennel seeds
1 teaspoon salt
6 eggs
100 ml extra virgin olive oil
1/2 teaspoon of white wine vinegar.

Method

Preheat the oven to 150C (300F)
Combine the dry ingredients in a large mixing bowl.
Pour the oil into a measuring jug. Crack in the eggs and add vinegar. Tip into the dry ingredients and mix well.
Place the dough in a non-stick or lined bread pan about 10 x 5 inches (24 X 12 cm)
Bake for an hour.
Turn off oven and allow to cool with oven door ajar

Thank you this looks delicious, I can’t wait to try it. Is the optional brewers yeast more for flavour then as the bread isn’t proved before cooking?

 

[DJC3]

B- cheesy scrambled eggs topped with dukkah ( more thanks to @LivingLightly for the recipe)
L- slices of deli beef and cheese spread with mustard and rolled up round a mini gherkin.
D- M&S Middle Eastern Style Lamb Kebabs with harissa. (Another yellow sticker bargain), served with cabbage cooked in coconut oil, with mustard seeds, turmeric, fresh ginger and chillies. Chic chia pud to follow.