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What have you eaten today? (Low carb forum)

donnellysdogs said:
Me too hating fish for 50 years.. But now eating it for for over 1/2 my meals. And mackeral too although hubby has to flake it over my salad so it doesn't still look like a fish!!
I can't cook anything that still looks like an animal.. I think fish was bad for me as my dad used to send me out target towing on tugboats when I was a child and the chaps on the tugboats would haul up loads of fish still alive and gasping for air and my dad had some dort of boiler outside for boiling lobster and crab alive if I recall correctly. Put me off fush for 50 years!

Found by flaking it I can tolerate now and I am old enough to now realise the benefits of fish oils...

It does get less yuchy!!! -lol. (Can't eat tinned ones though, only fresh ones). Can't see how tinned ones with a shelf life of two years can be healthy??
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Tinned only for me....can't eat fresh as I have a sensitivity to fish...fresh makes me very ill for days. Tinned salmon tuna and mackerel at a push is about all I can manage. Cod in breadcrumbs of course but can't have that now :(
 
Gezzabelle said:
Tinned only for me....can't eat fresh as I have a sensitivity to fish...fresh makes me very ill for days. Tinned salmon tuna and mackerel at a push is about all I can manage. Cod in breadcrumbs of course but can't have that now :(
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So what is it that makes the difference between tinned and fresh fish for you?

I just can't fathom out why there there is such a difference... What happens to the fish to make them 1) that you can tolerate tinned fish 2) why such a difference in price between tinned and fresh? 3) wht tinned fish has a shelf life of 2 years and supposedly "fresh" fish doesn't....
 
donnellysdogs said:
So what is it that makes the difference between tinned and fresh fish for you?

I just can't fathom out why there there is such a difference... What happens to the fish to make them 1) that you can tolerate tinned fish 2) why such a difference in price between tinned and fresh? 3) wht tinned fish has a shelf life of 2 years and supposedly "fresh" fish doesn't....
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No idea....I ate fresh Tuna a couple of years ago hoping I had grown out of the sensitivity but I collapsed on the floor an hour or so after eating it...white as a sheet, sweating profusely and nauseous. Took me 3 days to feel better. Roe has the same effect but more so ...I vomit instantly after eating just one mouthful. My brother has the same problem with fresh fish...he can eat tinned but not fresh. I dread to think what they do to it to make it have such a great shelf life
 
I had fresh tuna steak with salad for dinner last night - yum! I also made a little low carb microwave chocolate cake and had it with lemon yogurt and raspberries. Lovely at the time, but I woke up feeling yuck, and my glucose was 7.1. It only went down to 6.5 after a 4.5 mile walk.
Anyway, roast salmon for dinner tonight with stir fried kale, leeks and a few lardons. No sweet treats today.
 
Venta said:
Okay, so I had to Google Oopsies. I now have a recipe which I'll try asap!
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My first attempt and I am really pleased with them! They will definitely feature regularly on my menu. Having them daily right now, keeping them in the fridge. I’ll wait until I do the next batch before i experiment with freezing them.
 
B Whole grain-oats, cinnamon, chia, flax, other seeds, nuts, berries, butter, coconut oil, almond milk, cream.
L1 (picnic) Salad, cheese bread, chicken, sun-dried tomatoes in spiced oil, olives, soft blue cheese. Black coffee.
L2 (home) Boiled egg, cheese bread & butter.
D Leftover fish curry sauce with added mussels, broad beans, kidney beans, green beans, spinach. Will test after 2 hours and sleep with the window open.
 
B: bacon and egg, latte

L: roast beef, one roastie, masses of cauli cheese, cabbage, roast onion and a spoon of peas. Added butter to veg - gotta keep those fats up!

D: coyo
 
Tried my first oopsies today. They came out more like very light hotcakes than bread, so they were flatter than expected. Does anyone have any tips for making them more bulky? So, two oopsies, a slice of ham and a little butter. That's about 150 calories and no carbs. Supper tonight is going to be low carb lasagne using courgette strips as the pasta and should be about 550 calories per serving. Will be using a little corn flour to thicken the cheese sauce but this only translates into a few grams of carbs per serving.
 
Breakfast....coffee
Lunch....Tinned salmon, spinach, tomato, mayo
Dinner...Turkey breast, spinach, tomato and mayo
Raspberries and fromage frais with flax seed and cinnamon
 
B Bacon egg and a tomato
Oh, and tea and coffee (sans milk and obviously sugar)

L two small cheddar crackers (1.9 g carb each) with a tasty amount of Brussels pâté

D Steak with cauliflower and broccoli followed by Fage and flaxseed sprinkled with cinnamon
 
@Gezzabelle the flaxseed and cinnamon with dairy is nice eh? How do you get on with raspberries? I spike on blueberries, seem to be okish with strawberries but for some reason never even thought about raspberries :/
 
Tm6t7 said:
@Gezzabelle the flaxseed and cinnamon with dairy is nice eh? How do you get on with raspberries? I spike on blueberries, seem to be okish with strawberries but for some reason never even thought about raspberries :/
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Yes love the flax seed and cinnamon....I sprinkle a little Splenda over it to sweeten it slightly and don't really have any spike or issue with it...I have about 10 raspberries and no problems so far (touch wood )...they make the meal seem a little more enjoyable somehow...that little bit of flavour and sweetness from the Splenda (the fromage frias is about 4g of carb per 100 g so not too bad) :) I hope to be okay with strawberries as I grow shed loads of them and raspberries too :)
 
B: Chia seeds coffee cocoa, yog, nuts and straws
L: cold chicken, avocado, toms, garlic, left over beans in tom sauce
D: rib eye, asparagus and avocado salad, home made chocs two.
 
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