Hope you're better by now! I agree with Kateincornwall, sounds like there was something wrong with the food, rather than just the sugar/carb quantity. Although, tomato sauces can be quite carby and often have added sugar.Went out last night to a little Italian restaurant.
Had stuffed mushrooms in a tomato bechamel sauce
and chicken wrapped in mozzarella and pancetta, it had
A marinara sauce with that. Thought I'd picked right." WRONG"
Woke up early this morning feeling very sick and my stomach
Is swollen, rock solid more like, so god knows what was in the
Sauce... Probably oodles of carbs and sugar.. My husband who
Isn't diabetic has been following the LCHF with me, was also
Unwell and had visited the toilet more than once.
Ah well ' live and learn'.
The recipe for that courgette creamy bacon thingy would be good ....pretty please
Hi All,
Couldn't be simpler! Gently fry some chopped streaky bacon (2 rashers per person) in a knob of butter and attack your courgette with a julienne peeler to make "spaghetti" (you can also use a spiraliser, I don't have that, or an ordinary potato peeler to make fettuccine-style ribbons). I use 1 smallish courgette per person, but discard the core as the seeds are too crumbly for this dish. Add the courgetti to the bacon and stir for about a minute or two, until the strips start to soften; sprinkle with a little salt, pepper and ground garlic (if using chopped garlic, put it in before the courgettes). Lastly, pour in a good glug of cream and crumble in most of the dolcelate (or any other) cheese; stir for a couple of minutes until the sauce has thickened a little, and serve with the rest of the cheese and coarse ground black pepper on top. Yum!The recipe for that courgette creamy bacon thingy would be good ....pretty please
OMG that sounds divine....thank you so much. I am sooo going to make that....Couldn't be simpler! Gently fry some chopped streaky bacon (2 rashers per person) in a knob of butter and attack your courgette with a julienne peeler to make "spaghetti" (you can also use a spiraliser, I don't have that, or an ordinary potato peeler to make fettuccine-style ribbons). I use 1 smallish courgette per person, but discard the core as the seeds are too crumbly for this dish. Add the courgetti to the bacon and stir for about a minute or two, until the strips start to soften; sprinkle with a little salt, pepper and ground garlic (if using chopped garlic, put it in before the courgettes). Lastly, pour in a good glug of cream and crumble in most of the dolcelate (or any other) cheese; stir for a couple of minutes until the sauce has thickened a little, and serve with the rest of the cheese and coarse ground black pepper on top. Yum!
Couldn't be simpler! Gently fry some chopped streaky bacon (2 rashers per person) in a knob of butter and attack your courgette with a julienne peeler to make "spaghetti" (you can also use a spiraliser, I don't have that, or an ordinary potato peeler to make fettuccine-style ribbons). I use 1 smallish courgette per person, but discard the core as the seeds are too crumbly for this dish. Add the courgetti to the bacon and stir for about a minute or two, until the strips start to soften; sprinkle with a little salt, pepper and ground garlic (if using chopped garlic, put it in before the courgettes). Lastly, pour in a good glug of cream and crumble in most of the dolcelate (or any other) cheese; stir for a couple of minutes until the sauce has thickened a little, and serve with the rest of the cheese and coarse ground black pepper on top. Yum!
Who needs Bear Grylls....survival at it's best@Larissima Thanks for the courgetti thingy.
B: Whole grain oats with other stuff which I shouldn't be able to have but get away with somehow
L: (picnic on allotment) gram flour pancake with cheddar, salad of rocket, sorrel, mangetout & beetroot ( all from allotment) with broccoli & ham*
D: Keralan masala beef curry with hot gram flour pancake, steamed mangetout & broccoli
*Tip: if while lunching on allotment you find you have forgotten the cutlery, fashion chopsticks from spare bamboo canes. Sadly, I took a selfie
I enjoyed my own home grown spinach today
Couldn't be simpler! Gently fry some chopped streaky bacon (2 rashers per person) in a knob of butter and attack your courgette with a julienne peeler to make "spaghetti" (you can also use a spiraliser, I don't have that, or an ordinary potato peeler to make fettuccine-style ribbons). I use 1 smallish courgette per person, but discard the core as the seeds are too crumbly for this dish. Add the courgetti to the bacon and stir for about a minute or two, until the strips start to soften; sprinkle with a little salt, pepper and ground garlic (if using chopped garlic, put it in before the courgettes). Lastly, pour in a good glug of cream and crumble in most of the dolcelate (or any other) cheese; stir for a couple of minutes until the sauce has thickened a little, and serve with the rest of the cheese and coarse ground black pepper on top. Yum!
