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What have you eaten today? (Low carb forum)
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<blockquote data-quote="shelley262" data-source="post: 1825621" data-attributes="member: 455169"><p>Evening all and welcome to [USER=56820]@connie104[/USER] - you seem to be doing well. I find it helps me during day when know have to record what I eat!</p><p>Breakfast one sausage , rasher of bacon and egg fried in macadamian nut oil and coffee with inulin</p><p>Lunch four seeded crispbreads with chicken liver pate and five walnut halves followed by small slice of choc olive oil cake and fage yoghurt</p><p>Afternoon two pots of green tea with mint</p><p>Dinner celeriac, spinach and chicken curry served with four of my new batch of crispbread with small glass red wine followed by strawberries and fage yoghurt.</p><p>New batch of crispbread even better - this time I oiled two pieces of baking parchment and used them to roll out the mix very very thinly then cut into rectangles this way I managed to make about 40 thin crispbreads so about 0.2 g per crispbread and have a lovely crunch reminiscent of my much missed poppadoms! I’m starting to think should go into production as they stay crisp in tin for a week but usually get eaten by me and family within a few days!</p></blockquote><p></p>
[QUOTE="shelley262, post: 1825621, member: 455169"] Evening all and welcome to [USER=56820]@connie104[/USER] - you seem to be doing well. I find it helps me during day when know have to record what I eat! Breakfast one sausage , rasher of bacon and egg fried in macadamian nut oil and coffee with inulin Lunch four seeded crispbreads with chicken liver pate and five walnut halves followed by small slice of choc olive oil cake and fage yoghurt Afternoon two pots of green tea with mint Dinner celeriac, spinach and chicken curry served with four of my new batch of crispbread with small glass red wine followed by strawberries and fage yoghurt. New batch of crispbread even better - this time I oiled two pieces of baking parchment and used them to roll out the mix very very thinly then cut into rectangles this way I managed to make about 40 thin crispbreads so about 0.2 g per crispbread and have a lovely crunch reminiscent of my much missed poppadoms! I’m starting to think should go into production as they stay crisp in tin for a week but usually get eaten by me and family within a few days! [/QUOTE]
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