• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

B: bulletproof coffee which jet propelled me round a long dog walk.

L: roast chicken, masses of veg. One small roastie. Excellent BG at 2 hrs. V pleased.

D: very late. Small helping pulled pork and salad. Chai tea.

Found a new breakfast place for tomorrow, pre dog walk. Their coffee is sublime. Hope the weather holds, so we can sit, basking like lizards at their outside tables, dogs at our feet, followed by a ramble along the salt marshes and beach.
 
B: Whole grain oats, chia seeds, flax seeds, coconut oil, butter, xylitol, water, cream, yoghurt.
L (cafe): I thought I was getting an omelette but it was a Spanish omelette with spud and peas among other things, and slightly curried to boot. Meanwhile Mrs Deejay thought she was getting a bacon quiche but it was an egg flan on a pastry base. So we swapped and I scraped the egg off the pastry. Out of 12 items on the salad counter I could eat 4 -- lettuce, beetroot, tomato, cucumber.
But the coffee came with real cream :)
D: Lamb chops, onion gravy thickened with buckwheat, steamed spinach, broccoli, celeriac, butternut squash, sweet potato, leeks. Before 5.3, 2hrs after 8! *edit* 3hrs 6.5. Buckwheat doesn't harm me much but sweet potato is no good, ever :facepalm:
 
Last edited by a moderator:
Breakfast....2 poached eggs

Lunch....ham salad baguette....packet of Cheddars.......thought I would test out what happens if I ate my ''normal'' Saturday lunch I used to have...BG before eating it was 5.8....shot up to 14.9 two hours after eating it so I guess that tells me no more cheating thinking that I can get away with it :(

Dinner will be something VERY low carb......

By dinner time BG had dropped to 6.1 which didn't seem so bad after the big spike from my failed attempt at bucking the system....so dinner consisted of An omelette with grated cheddar cheese and a large handful of kale cooked in butter with black pepper and a couple of fresh sliced tomatoes...and a small portion of fromage frais with ground flax seed.
Tested BG 2 hours later and it had dropped to lower than my fasting/overnight result ...maybe helping to prove that protein based, extremely low carb food really does help with BG levels
 
B: bacon, egg, spinach & mushroom in butter

L: cream of greens soup (today spinach & radish tops), tuna salad with avocado, olives & capers

D: lamb chops & mushrooms from the BBQ, first this season! :) Plus green salad and cuke/yogurt
 
Is cuke/yoghurt like raita without mint?
Wow, I've been throwing the radish tops away
 
DeejayR said:
Is cuke/yoghurt like raita without mint?
Wow, I've been throwing the radish tops away
Click to expand...

Yes, except I use thick Greek yog and cut the cucumber into larger chunks, so there's something to bite into, rather than raita which is more like a dip or sauce, in my experience. I often add mint (and garlic) but today it was just salt and coarse ground black pepper.
 
Safi said:
Whilst I feel duty bound to talk you down off the ledge :stop: @Gezzabelle I certainly won't be sitting in judgement ;)

The good(ish) news is I had plenty of energy on the bike!
Click to expand...
Hi Gezzabelle, Do you have a breadmaker, or a friend with one who would make you a loaf? I hadn't used mine since diagnosis, but discovered this week that 100% spelt flour makes a loaf which doesn't spike me and tastes more like ordinary bread than rye. I've tried wholemeal spelt and white spelt. The white makes lovely toast, almost the same as ordinary. The wholemeal is good as well. Both look a bit odd as they sink in the middle. Ignore that and wait till it cools down enough to slice and toast. Bliss.

margaret
 
MargaretR said:
Hi Gezzabelle, Do you have a breadmaker, or a friend with one who would make you a loaf? I hadn't used mine since diagnosis, but discovered this week that 100% spelt flour makes a loaf which doesn't spike me and tastes more like ordinary bread than rye. I've tried wholemeal spelt and white spelt. The white makes lovely toast, almost the same as ordinary. The wholemeal is good as well. Both look a bit odd as they sink in the middle. Ignore that and wait till it cools down enough to slice and toast. Bliss.

margaret
Click to expand...
Alas, spelt means spike to me. I do think it's amazing how differently we are affected. Vive la différence.
 
MargaretR said:
Hi Gezzabelle, Do you have a breadmaker, or a friend with one who would make you a loaf? I hadn't used mine since diagnosis, but discovered this week that 100% spelt flour makes a loaf which doesn't spike me and tastes more like ordinary bread than rye. I've tried wholemeal spelt and white spelt. The white makes lovely toast, almost the same as ordinary. The wholemeal is good as well. Both look a bit odd as they sink in the middle. Ignore that and wait till it cools down enough to slice and toast. Bliss.

margaret
Click to expand...
Hi Margaret.....No I don't have one but would gladly buy one to enjoy something that tastes remotely like bread lol. It is the one food I miss so much. My experiment today told me in no uncertain terms that I can't have normal bread without getting a large spike so I will definately look into getting some kind of substitute. Thanks so much for the info :)
 
I have had no rice, bread, pasta for 3 weeks. No spuds until today (1.5 Jerseys).
Then I spotted some Lindt 85% going for £1.41 in Waitrose this afternoon. So I had to buy :-). 19g of carbs per bar. Had two squares this evening.
Funny, it's not feeling more-ish.
Am I losing the taste for carbs?
 
CheeseJunkie said:
I have had no rice, bread, pasta for 3 weeks. No spuds until today (1.5 Jerseys).
Then I spotted some Lindt 85% going for £1.41 in Waitrose this afternoon. So I had to buy :). 19g of carbs per bar. Had two squares this evening.
Funny, it's not feeling more-ish.
Am I losing the taste for carbs?
Click to expand...
You could well be....I find similar....the only carb I crave like crazy is bread. Tried a baguette today and it spiked my bg a lot so it's a no no :(
 
Mongolia said:
@Safi any chance of the recipe for your breakfast muffin?
Click to expand...

Here 'tis Mongolia - It's not a muffin as we know it (sob) but that's what its called in cyberspace & it still makes for a convenient breakfast.

Flax/Psyllium Microwave Muffin

Equipment: 2 x 1/2 cup ramekins, a fork, a 20ml tablespoon, 2 x small bowls

Ingredients (makes 2 Muffins)

2 x 20ml TBS Flaxseed Meal
2 x 20ml TBS Psyllium Husk
1/2 tsp Baking Powder
Pinch Salt
20gm Chopped Walnuts

1 Egg - well beaten
20ml Olive Oil
20ml Water
1/2 tsp (to taste) Lemon Essence
Blueberries (I measure out a scant ramekin worth)

Method:

Mix the dry ingredients together in one bowl
Mix the wet ingredients in the other bowl along with the berries
Combine the two mixtures
Divide evenly between the ramekins
Microwave on high for 3 mins or until the tops are dry, tip out onto a rack to cool

A Few Notes:

If you google One Minute Microwave Muffin or Low Carb Flax Muffin you'll find quite a few variations on the theme. Some use coconut or almond flour, some use all flax seed, some employ the oven so there's a fair bit to play around with - hopefully you'll find one you like.

Most of the recipes include a sweetener of some sort but I find the berries & lemon play well enough off each other to leave it out.

I've also made them using a bit of banana (I mash & freeze in ice cube trays - I use one thawed cube) & vanilla essence which is enough to give a hint of banana without a spike.

They are pretty high in fibre (about 13gms per muffin!) so make sure you drink plenty of water with them.
 
B: Ran out of flax muffins so had coconut/psyllium flat bread with butter/vegemite
L: No idea but will probably involve avocado. I'll probably just cut it, season it, eat it & have done with it.
D: Haloumi/Hummus/Veg Bacon Salad.

The Almond/Cheese bread I tried last night was gorgeous - I added some chilli flakes & might add some garlic & oregano next time for a garlic bread vibe. A big thank you to whoever posted it - can't remember who it was I'm sorry! :)
 
Safi said:
B: Ran out of flax muffins so had coconut/psyllium flat bread with butter/vegemite
L: No idea but will probably involve avocado. I'll probably just cut it, season it, eat it & have done with it.
D: Haloumi/Hummus/Veg Bacon Salad.

The Almond/Cheese bread I tried last night was gorgeous - I added some chilli flakes & might add some garlic & oregano next time for a garlic bread vibe. A big thank you to whoever posted it - can't remember who it was I'm sorry! :)
Click to expand...
Mmmmm that Almond cheese bread sounds yummy....any chance you could post the recipe please :)
 
Gezzabelle said:
Hi Margaret.....No I don't have one but would gladly buy one to enjoy something that tastes remotely like bread lol. It is the one food I miss so much. My experiment today told me in no uncertain terms that I can't have normal bread without getting a large spike so I will definately look into getting some kind of substitute. Thanks so much for the info :)
Click to expand...
 
Hi Gazzabelle

You might be able to find an independent bread maker who makes a spelt loaf (rather than a spelt/wheat mix). That way you could try it without paying out for a bread maker. I bought a spelt loaf while on holiday in York, that was how I discovered it. I also found a baker in Lancaster who uses it. It's much cheaper to make my own though - 50p as opposed to shop bought £3.00.

If you do look at bread makers make sure you get one with a rye programme, as not all of them do that. On mine spelt and rye are baked on the same programme and there is a different paddle for mixing than is used for ordinary bread
 
Copied from the Soup thread:

Cheese and Almond Bread
Makes 1lb loaf

10 1/2 oz (300g) ground Almonds
1tsp baking powder
2oz butter
5 1/2 ozs (155g) grated cheese
3 beaten eggs

Combine all ingredients in food processor or bowl, quite a stiff mixture, place in loaf tin.
Bake at 180º 50mins
 
MargaretR said:
Hi Gazzabelle

You might be able to find an independent bread maker who makes a spelt loaf (rather than a spelt/wheat mix). That way you could try it without paying out for a bread maker. I bought a spelt loaf while on holiday in York, that was how I discovered it. I also found a baker in Lancaster who uses it. It's much cheaper to make my own though - 50p as opposed to shop bought £3.00.

If you do look at bread makers make sure you get one with a rye programme, as not all of them do that. On mine spelt and rye are baked on the same programme and there is a different paddle for mixing than is used for ordinary bread
Click to expand...
Thanks so much for the info...I will definatley have a look around and see whats available. Be worth trying to see if it spikes my BG
 
Alzebra said:
Copied from the Soup thread:

Cheese and Almond Bread
Makes 1lb loaf

10 1/2 oz (300g) ground Almonds
1tsp baking powder
2oz butter
5 1/2 ozs (155g) grated cheese
3 beaten eggs

Combine all ingredients in food processor or bowl, quite a stiff mixture, place in loaf tin.
Bake at 180º 50mins
Click to expand...
Thank you so much...definately going to give this a try...it could fill the ''no bread allowed'' hole :)
 
Back
Top