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What have you eaten today? (Low carb forum)

So for my tea tonight I heated up a beef curry that I made yesterday, and served it on fried cauliflower rice with finely-chopped mushrooms. The beef was lovely, and am really liking cauliflower rice fried with finely-chopped mushrooms and curries.

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IanBish said:
So for my tea tonight I heated up a beef curry that I made yesterday, and served it on fried cauliflower rice with finely-chopped mushrooms. The beef was lovely, and am really liking cauliflower rice fried with finely-chopped mushrooms and curries.

View attachment 70395
Click to expand...
So pleased @IanBish you've found a way to cook cauliflower rice that you genuinely enjoy.

Real rice is a carbohydrate with little nutritional value, but some low carbers miss it and cauliflower rice satisfies that longing. It's also a great way to increase the vegetable content and nutritional value of a meal.
 
IanBish said:
So for my tea tonight I heated up a beef curry that I made yesterday, and served it on fried cauliflower rice with finely-chopped mushrooms. The beef was lovely, and am really liking cauliflower rice fried with finely-chopped mushrooms and curries.

View attachment 70395
Click to expand...
So pleased @IanBish you've found a way to cook cauliflower rice that you genuinely enjoy.

Real rice is a carbohydrate with little nutritional value, but some low carbers miss it and cauliflower rice satisfies that longing. It's also a great way to increase the vegetable content and nutritional value of a meal.
 
Sunday:

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

L: Aperitif: dry white wine
Whole sea bass baked en papillote, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed purple sprouting broccoli topped with a pat of butter.
A medley of baked cauliflower, leeks, sweet red and yellow peppers.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of aioli for dipping, topped with pecan halves.
 
Today for dinner I had steak* and mushrooms followed by a few squares of Green & Blacks 85% dark chocolate.

* I've no idea what sort of steak it was - it was Aldi's cheapest steak, which I bought as an experiment (which I won't repeat anytime soon)

The mushrooms and chocolate were lovely, though.

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Coffee and cream
Coffee and unsweetened almond milk
Cottage Cheese Coleslaw and tomato
Smoked salmon Coleslaw and tomato
Tea
 
shelley262 said:
Breakfast before heading out kefir then fried some tomatoes, one slice of bacon and egg.
Dinner had put in slow cooker for when back home - venison Bolognese with some lc pasta followed by a few squares of 100% chocolate.
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Did you put the l/c pasta in the slow cooker with the bolognaise sauce or cook it separately? I was thinking of a slow cooker pasta bolognaise for tomorrow
 
B- 2 egg mushroom omelette with half an avocado.
L- Cold chicken breast which I’d stuffed with feta and coated in pork panko crumb to cook. Served with some salads including my absolute favourite: celeriac remoulade.
Chocolate coconut chia pudding.
D- Lamb leg steak with airfried veg (sprouts, cauli, red pepper and courgette). Few squares Montezuma’s AB afterwards.
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DJC3 said:
Did you put the l/c pasta in the slow cooker with the bolognaise sauce or cook it separately? I was thinking of a slow cooker pasta bolognaise for tomorrow
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I always soak low carb pasta in hot boiled water ( I use glass container with lid) through day whilst cooking Bolognese. When return home I quickly strain the well soaked pasta and mix with Bolognese in slow cooker to absorb flavours and heat pasta up - usually about half an hour I switch up to high slow cooker setting for this bit. Tonight's was delicious and I was hungry as had fasted since breakfast.
 
IanBish said:
So for my tea tonight I heated up a beef curry that I made yesterday, and served it on fried cauliflower rice with finely-chopped mushrooms. The beef was lovely, and am really liking cauliflower rice fried with finely-chopped mushrooms and curries.

View attachment 70395
Click to expand...

I think curry always tastes better the next day. It looks great.
 
shelley262 said:
I always soak low carb pasta in hot boiled water ( I use glass container with lid) through day whilst cooking Bolognese. When return home I quickly strain the well soaked pasta and mix with Bolognese in slow cooker to absorb flavours and heat pasta up - usually about half an hour I switch up to high slow cooker setting for this bit. Tonight's was delicious and I was hungry as had fasted since breakfast.
Click to expand...

Right I shall do the same, thank you. I’ve been soaking it before cooking as you suggested a while back but wasn’t sure if you still did this when adding to slow cooked meals.
 
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: meatballs in tomato and mascapone sauce with cauliflower, broccoli and carrots.

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

L: Courgetti con sugo di melanzana made with aubergines, celery, carrot and onion, passata, garlic, rosemary, butter and spiralised courgettes, finished with grated Parmesan.
Steamed French beans and mangetout smothered with butter.
Skipped pud
Water to drink.

D: Seafood salad made with brown shrimps, mussels, lettuce, finely shredded red cabbage, apple peel, celery, baby plum tomatoes and mustard cress with a dollop of aioli for dipping, topped with chopped parsley and toasted pistachios.
Water to wash down tablets.
 
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