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What have you eaten today?

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Have a google on 'resistant starch'
Sorry, would explain in more detail, but am off out for brekkie in 2 mins.

My previous experiments (cough) with eating stuff that has resistant starch in (reheated pasta and potato) have been disasters, but maybe pub chips work for me.

Obviously I'm going to have to test this theory rigorously.
 
Yesterday

Breakfast: buttery omelette
Lunch: leftover soya balls with grated cheese
Dinner: seared haloumi with salsa and deb's mayo and sour cream dip on top. Guacamole (served in groovy "new" Pyrex bowl. Found a charity shop yesterday full of the stuff, but limited myself to just one )
 

Love your menu

Did you make the soya balls or are they shop bought?
 
Busy day yesterday and I didn't have time to post so here it is:
B: porridge made with skimmed milk and a good helping of double cream.
Off to see The Battle of the Five Armies so I thought I should get into the mood with a 2nd breakfast of avocado.
L: forgot about lunch! Bit worried about having a hypo (not an excuse!), so I had a small box of salted popcorn to keep me going
D: out to tea - massive helping of baked gammon, salad and fruit salad and cream to follow.
S: yoghurt cream and blackberries. BG afterwards was 5.7 before bed
 
Breakfast was a type of spanish omlette with cheese
No lunch as it was a brunch really and its very filling
Dinner will be chicken cacciatore..chicken toms peppers and italian herbs. Its in the slow cooker. And I'll serve it with curly kale and garlic butter
I've made several flavoured butters for christmas and rolled them in greaseproof paper into sausage shapes then frozen them. All you need to do is slice off how much you need and straight back in the freezer.lasts ages
 


sounds a great idea- what sort of flavours?
 
alliebee said:
Garlic. Lemon and parsley. A low carb sweet chilli one. Sage and onion ....and a plain parsley ...a tarragon. Lol. I like butter
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sound lovely. Might give that a whirl as I like buttery mushrooms and steaks...
 
Today
B: yoghurt oats raspberries and cream.
No lunch
D: two burgers with slices of cheese on top (no buns) and mushrooms sautéed in butter
Berries yoghurt and cream for later
 
Rose28 said:
I saw these and similar ones in sainsburys but they both contain egg.

I make keema curry with soya mince, the family love it. Might have a go at making soya balls.
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Sorry, I forgot that you don't eat eggs. Homemade would probably be better as there are a lot of odd ingredients in the bought ones. Please let us know how you get on if you make them
 
Brunch: omelette made with Edam and Quorn pepperami

Snack: was at a birthday do so took along a pineapple jelly to eat. Decaf tea with milk

Dinner: lentil and mushroom loaf with lower carb cranberry sauce and cheesy cauliflower mash
 
Can I just ask, Is single cream the cream I get for coffees etc? And for cooking? Thanks!
 
lcarter said:
Can I just ask, Is single cream the cream I get for coffees etc? And for cooking? Thanks!
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Hi,

I use double in coffee, and extra thick double on berries, low carb desserts and in cooking
But really it comes down to personal taste.

And please don't buy that Elmlea toxic waste! Just read the ingredients list, and you will understand why I say that...
 


Im ordering an online shopping delivery from asda now so trying to get a few ingredients!! Is asdas own ok? Thanks!
 
lcarter said:
Im ordering an online shopping delivery from asda now so trying to get a few ingredients!! Is asdas own ok? Thanks!
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As far as I know, cream is cream.
Unless you want to go very posh and buy La-di-dah Jersey have-to-remortgage cream.
Which is probably grass fed and better for you, but... Ouch to the price.

There is a fair amount of discussion suggesting that grass fed butter is better (has more of some vits (vit k, I think), so I tend to get Anchor or Kerrygold. But it is entirely up to you whether you want to go that far...
 
Avocado Sevenfold said:
Sorry, I forgot that you don't eat eggs. Homemade would probably be better as there are a lot of odd ingredients in the bought ones. Please let us know how you get on if you make them
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I haven't searched for a recipe but I might just try making one up as I go along...
Thinking of mixing soya mince with grated cheddar, maybe a little finely diced onion and seasoning .... Will let you know once I've made them, whether they're edible or not! Lol

Edit... If the soya balls don't bind, I might add a bit of chickpea or soya flour.
 
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I've used flaxseeds as a binder in savoury dishes before for my vegan pal. 1 tbsp of ground flax mixed with 3 tbsp water = 1 egg.

Got the idea from here http://www.peta.org/living/food/egg-replacements/
 
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