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What have you eaten today? (Low carb forum)

Breakfast kefir with some seeds, nuts and no grains granola
Lunch hm hummus with celery sticks and some comte cheese followed by local apple peel
Dinner made a frittata
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Had a slice with rocket salad and coleslaw
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Then had low carb blondie warmed and served with spoon of hm yoghurt
 
Breakfast today was h/m yoghurt with blueberries and N&S grain free granola.
Lunch, cold leftovers, roast beef, salami, olives, fermented veg and cheddar. Montezuma’s AB to follow.
Dinner m- kobi keema ( mince and cabbage curry) with a bit of l/c pizza base as a naan or chapati substitute. 1 glass dry white wine.
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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: black coffee and another carb killa bar.
Dinner: burger halved onto a halved LC roll with mature cheddar grated on top with a side salad and mayo.

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DJC3 said:
No I’ve tried all sorts of meat but I can’t see the point of cooking fish like this as it’s so quick and simple by other methods. Do you use sous vide for anything?
Click to expand...
No @DJC3. I wasn't thinking of fish for exactly the reasons you mention. I wondered whether you'd tried cooking eggs or other high protein food using sous vide.
 
Evening all

Cooking from scratch and avoiding UPFs works a treat for me.

Today:

B: Two poached eggs topped with a knob of butter, avocado, seasoned with a good grinding of black pepper.
A wedge of Gorwydd Caerphilly.
Water to swallow tablet.
Espresso.

L: Salmon fillets baked with calabrese, mushrooms, double cream and lemon verbena
Steamed asparagus spears garnished with a generous knob of butter.
Salad made with sweet cicely, chicory, celery, green peppers, salad onions and flat leaf parsley, dressed with olive oil, garlic and a touch of lemon juice, topped with roasted macadamia nuts.
Skipped pud.
Water to drink.

D Seafood salad using king prawns, mussels, lettuce, garden toms, Romano peppers, Kalamata olives and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pine nuts.
Water to wash down tablets.
 
Breakfast kefir then fried my last garden tomatoes in olive oil and served on low carb toast
Lunch left over frittata and a stick of celery plus a few nuts followed by a few squares of 100% chocolate
Dinner Sea bream with a few garden peas followed by a low carb blondie warmed and served with hm yoghurt.
 
LivingLightly said:
No @DJC3. I wasn't thinking of fish for exactly the reasons you mention. I wondered whether you'd tried cooking eggs or other high protein food using sous vide.
Click to expand...

No I haven’t tried eggs for the same reason. They are so simple and quick to cook in so many different ways, I couldn’t really see the point in sous vide in this situation. I believe restaurants batch cook poached eggs like this and then chill ready to reheat quickly when needed. I eat a lot of eggs but not on a scale to make this worthwhile!
 
B- H/m yoghurt with blueberries and seeds.
L- H/m pork liver pate with cheese ‘crispbread’ ( slices of Emmental microwaved until bubbly and crisp)
D- Airfried duck breast ( super crispy skin) with mushrooms, red pepper and garlic cauliflower mash. A handful of 100% cocoa buttons to follow.
 
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: carbonara made with LC pasta with a sprinkling of mature grated cheddar.

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Today:

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

L: Sweet peppers cut in half lengthwise, stuffed with feta cheese, eggs, nocellara olives, chopped mint and baked until golden on top.
Salad using chicory, Romano peppers, radishes, salad onions and mustard cress, dressed with an olive oil thyme and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Low carb pudding made with milled flax seeds, home-made granola, unsweetened almond milk and double ream.

D: Seafood salad made with crab, king prawns, lettuce, fennel, garden tomatoes, celery and salad onions dressed with olive oil, a squeeze of lemon juice, pflat-leaf parsley and garlic, scattered with toasted sunflower hearts and pumpkin seeds.
 
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