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What have you eaten today? (Low carb forum)

DJC3 said:
Did you have the butter mayo while it was still warm? I bet that would be gorgeous with the salmon
LivingLightly said:
How do you prepare your artichokes, please? @shelley262
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@DJC3 it's delicious served as a warm sauce
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@LivingLightly I cheat I buy a tin of cooked artichoke hearts in brine (essential Waitrose) drain, rinse and dry and them put them in a small Kilner jar with extra virgin olive oil to use in salads over the week. I do the same with tins of olives. They taste lovely and more economical too! We use any left over olive oil in salads or cooking. I sometimes add herbs from garden too.
 
Breakfast kefir then cooked some garden tomatoes in olive oil and served on a slice of low carb toasted bread with one slice of bacon and one egg
Ate a few blackberries during morning while out picking in local woods - rest now in freezer ready for later in year. I'm planning several picking sessions over next week or so, so that I have a supply of wild berries available over late autumn \winter.
Lunch a few bits of cheese with walnuts and a few low carb seeded crackers followed by a few squares of 100% Montezuma chocolate with orange oil
Dinner hm chicken curry with low carb roti followed by some garden berries and cream
 
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 an Aldi protein bar.
Dinner: same as yesterday, new pic though!

2024-08-31 19.02.04.jpeg
 
shelley262 said:
@LivingLightly I cheat I buy a tin of cooked artichoke hearts in brine (essential Waitrose) drain, rinse and dry and them put them in a small Kilner jar with extra virgin olive oil to use in salads over the week. I do the same with tins of olives. They taste lovely and more economical too! We use any left over olive oil in salads or cooking. I sometimes add herbs from garden too.
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Thank you @shelley262. I'll give that a go. When it comes to garden herbs, we're spoilt for choice at this time of year.
 
Evening all

Today:

B: Two poached eggs and two scallops with chopped, flat-leaf parsley, 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 sage, baked with sweet red peppers and aubergines, moistened with double cream and topped with grated, extra mature Cheddar cheese.
Steamed runner beans smothered with butter.
Salad using lamb's lettuce, Romano peppers, Welsh onions, vine tomatoes, mint and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and mussels, avocado, cucumber, baby plum tomatoes, salad onions and Nocellara olives with home-made aioli for dipping and topped with toasted pumpkin seeds.
Water to wash down tablets.
 
Breakfast kefir then fried mushrooms in olive oil and served on low carb toast
Lunch small bowl of salad including olives, garden tomatoes, half a ripe avocado and a spoon of home made coleslaw topped with seed mix) with nuts, cheese and low carb seeded crackers. Jar in photo is rest of my coleslaw to be eaten and stored in fridge for next few days.
IMG_20240901_132335 (2024-09-01T18_34_46.000)_kindlephoto-368817017.jpg
Dinner steak with onions, one garden tomato and mushrooms all cooked in olive oil - should have browned onions more!
IMG_20240901_170702 (2024-09-01T18_34_48.000)_kindlephoto-368775007.jpg
Also had a glass of a lovely red Welsh wine - it was a present and from a vinery in Abergavenny called sugar loaf vineyards and was very tasty.
 
Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, topped with parsley and seasoned with a good grinding of black pepper.
Water to swallow tablet.
Double espresso

L: Aperitif: dry white wine
Baked whole sea bass, belly stuffed with sprigs of tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears smothered with butter.
A medley of baked broccoli, onions, and sweet red peppers.
Water to drink.
Skipped pud.

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.
 
IanBish said:
I've tried this one. I thought it was a bit bland, but maybe it has improved lately.
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sugarloafvineyards.co.uk

Deri Coch Red Wine 2022

A light bodied Red with a lovely ruby colour, aromas of cherries and blackcurrant, these aromas also dominate the palate. A rare product in Wales' cool climate, the red grapes need a much longer summer season than we normally get here in Wales to ripen fully.Serving suggestion: Salmon or other...
sugarloafvineyards.co.uk sugarloafvineyards.co.uk
It was this one and surprisingly had some real flavour - it was a 2022 one though not 2020 as pictured - we had a warmer year then and Abergavenny is in Wales but borders Herefordshire.
 
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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: coffee shop coconut cappuccino and another carb killa bar.
Dinner: pork and apple stuffed chicken with a drizzle of gravy, tender stem broccoli and green beans.

2024-09-02 19.44.37.jpeg
 
IanBish said:
They weren't, LivingLightly, they were frozen. The meal wasn't planned, and was a bit rushed. However, I didn't realise that Paris was renowned for its carrot production.
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I have never had much success growing carrots @IanBish, probably because most varieties prefer a sandy soil and we're on clay. I'm told that Parisian carrots do well on clay, so may give it a go next year.
 
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