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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 2480324" data-attributes="member: 52911"><p>Bed 6.4 FBG 5.9. Got breakfast quickly this morning so I'm waiting to see if that suppresses the dawn rise. I know what I'm having today so I'll get this done now.</p><p></p><p>B. Still on the DD schedule. TAG and Jill's cheese crusted omelette. I'd forgotten how good and filling that omelette is! </p><p>L. Nothing - I'll be off to swimming lessons with grandson. </p><p>D. Off piste but still low carb - GF Haggis from the butcher (which doesn't spike me), neeps and cauliflower mash. I'm planning on making cranachan with LC meringues & raspberries when I get back. I'll be using Monk Fruit to make the meringues and again for the small amount of toasted oatmeal I'll have to use. There's a good Nick Nairn trick I've used for years when toasting the oatmeal (I was prone to burning it). He mixes it with brown sugar. I use golden Monk Fruit. Spread on a tray and into the oven. Watch like a hawk as it caramelises quickly before the oatmeal has a chance to burn. Once it cools, a quick whizz to break it down but not too much. I never assemble until the last minute. Always just have the cream whipped, meringues crushed and the toasted oatmeal ready to layer with the raspberries. For those who like alcohol in it, soak the raspberries in a LITTLE Jack Daniels Honey bourbon and "accidentally" swirl some through the cream on assembly. </p><p>I will have my normal campari and soda too.</p><p></p><p>Edited to add adjusted burns supper photos. [ATTACH=full]53027[/ATTACH][ATTACH=full]53028[/ATTACH]</p></blockquote><p></p>
[QUOTE="maglil55, post: 2480324, member: 52911"] Bed 6.4 FBG 5.9. Got breakfast quickly this morning so I'm waiting to see if that suppresses the dawn rise. I know what I'm having today so I'll get this done now. B. Still on the DD schedule. TAG and Jill's cheese crusted omelette. I'd forgotten how good and filling that omelette is! L. Nothing - I'll be off to swimming lessons with grandson. D. Off piste but still low carb - GF Haggis from the butcher (which doesn't spike me), neeps and cauliflower mash. I'm planning on making cranachan with LC meringues & raspberries when I get back. I'll be using Monk Fruit to make the meringues and again for the small amount of toasted oatmeal I'll have to use. There's a good Nick Nairn trick I've used for years when toasting the oatmeal (I was prone to burning it). He mixes it with brown sugar. I use golden Monk Fruit. Spread on a tray and into the oven. Watch like a hawk as it caramelises quickly before the oatmeal has a chance to burn. Once it cools, a quick whizz to break it down but not too much. I never assemble until the last minute. Always just have the cream whipped, meringues crushed and the toasted oatmeal ready to layer with the raspberries. For those who like alcohol in it, soak the raspberries in a LITTLE Jack Daniels Honey bourbon and "accidentally" swirl some through the cream on assembly. I will have my normal campari and soda too. Edited to add adjusted burns supper photos. [ATTACH=full]53027[/ATTACH][ATTACH=full]53028[/ATTACH] [/QUOTE]
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