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What have you eaten today?

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How do you find the flax bun? I'm hoping to make one in the morning to toast and have some smoked salmon and scrambled eggs on.

Interesting about the coffee - after I had a bad virus and just before being diagnosed, I completely went off coffee, it took me about a year to get into it again.

Like your aubergine meal
 
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Although I'm thinking... maybe the flax pancake that I make to go with smoked salmon and creme fraiche could be a good provisional pizza base... gotta try.
 
Yes, it's real pizza, BUT, I scrape the topping off and just eat that, thus leaving the base, it actually works really well.

I throw the bare pizza slices out for the birds in the morning - they love it!
 

I just mix one egg, 2 tablespoons of ground flaxseeds, 1 tablespoon of melted butter, a pinch of salt and 1/4 a tea spoon of baking powder. Put in an appropiate shape mold and into the microwave for 1.30min... and voila... sandwich bread! (... sort of...) lol

I love sandwiches so it makes my life easier.
 
Good idea, a flax pizza base, that could work
 
Tweetypie said:
Yes, it's real pizza, BUT, I scrape the topping off and just eat that, thus leaving the base, it actually works really well.

I throw the bare pizza slices out for the birds in the morning - they love it!
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OHHHHH IIII SEEEEEE... DUHHH..... you like the topping! ok. I slice the courgette and put everything else on top. I use pizza xpress sauce and it tastes perfect! Lots of cheese, ham, peppers, ...you get the picture
 
B: bullet-proof coffee, 2 slices almond cheese bread with Natex
L: More almond cheese bread with stilton, home-made coleslaw, mayo
D: cauli-base pizza, lettuce, mayo; berries, cream, nuts & seeds
 
Breakfast: 3 sausages, each 0.7g carb per 100g and two fried eggs
Dinner: minced steak, spinach, broccoli, noodles (0.1g carb per 100g with 300g total, cheese all stir fried in rapeseed oil with some mayonnaise on top
Snacks: a handful of peanuts.
Carb cravings: none
Hunger: well controlled all day!!
 
Last time someone told me that abt coffee they were pregnant
 
love my coffee.....gone from 1 to 3 cups per day..willing to cut to zero carbs but keep your hands off my coffee.....
 
Sable_Jan said:
What are "bread and butter pickles" - intrigued
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These were my father's favorite pickles. I've eaten them for almost 50 years, and have often wondered myself. The ingredients are fresh cucumbers, sugar, water, vinegar, salt, dehydrated onion, spices, calcium chloride, turmeric, and yellow 5. It's a sweet and sour pickle, the name American.

From Wikipedia...

Bread-and-butter pickles are a marinated pickle produced with sliced cucumbers in a solution of vinegar, sugar and spices which may be either be processed by canning or simply chilled as refrigerator pickles. The origin of the name and the spread of their popularity in the United States is attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar ones are probably much older).[10] The story attached to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.[11] http://en.wikipedia.org/wiki/Pickled_cucumber
 

pavlovsdog said:
Lovely berries - raspberries and blackberries are my fav. You could also add some finely chopped nuts in to give a bit of texture
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Yum...happened to have frozen berries. Definitely like a berry with a teaspoon yogurt better than the Fage 2% yogurt alone. Next time will thaw berry first. Forgot about rhubarb. Never had it roasted or with Stevia and ground ginger. Can't go wrong with nuts. Will try that when the rhubarb plant begins producing again in a few months.

For now, holding off on the Stevia until my BG is normal. Started the LCHF diet 6 days ago with a fasting BG of 254. Today I got my lowest BG reading yet, of 140, after a walk and just before dinner.
 
mehhh2015 said:
I like the red and wine mustard idea, was struggling today to make a sauce for my pork loin steak... ended up plain...
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mehhh2015, have eaten this for years. A little more information might be helpful. I cook 2 boneless pork chops at a time - (3 if husband's home) - and save one for the next day. Heat a 10" fry pan with 2 T butter and 1 T oil - (I currently use Saffola) - as you coat each pork chop with flour - (I'm gluten intolerant so use rice flour). Add to pan, then lightly sprinkle with salt. I start with medium heat then turn down. Mix 1/2 cup red wine with 1 tsp prepared mustard, set aside - (I use a Cabernet Sauvignon with Grey Poupon Country Dijon mustard). Turn meat and sprinkle lightly with salt again. When cooking is complete, remove pork chops, add wine and mustard mixture to pan, stir, cover pan with metal mesh screen - (to minimize splattering, though still makes a mess of the stove top) - turn heat to high. Sauce is ready when reduced by 50%. Spoon onto meat. I tried making it this time without the rice flour. Won't make that mistake again. Found this recipe in Cooking Light magazine years ago, but they used half chicken stock, half wine mixture with the prepared mustard. Not sure why.
 
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Oooh, I want to try this. I miss bread so much. What is your "appropiate shape mold"? Adding coffee grinder and flax seed to list of "must gets".
 
B... butter, 2 eggs, 4 mushrooms, 24 spinach leaves, feta cheese
L... other half of tuna, bread and butter pickles, mayonnaise, topped with 2 thin slices of extra sharp cheddar, melted; 1 0.35 oz of 70% cocoa chocolate
D... butter, ground sirloin patty, 1/3 green pepper, sliced, 1/3 red pepper, sliced, 2 slices of onion, cooked in pan with patty; 1 cup sliced cauliflower pan fried in 1 T butter; 0.35 oz of 70% cocoa chocolate; 1 tsp 2% yogurt with a strawberry and a raspberry.
S... steamed artichoke with 2 T melted butter
 
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Do you count peas too? The magic number is 26! See @DeejayR 's post
 
I made these quickly this morning... very nice indeed... haven't tried toasting them yet but had half of one with salmon mousse:
3/4 cup (1,5 dl) of ground almond/flour (but what is dl anyone?)
1 tbsp of flax seed
I tbsp of sunflower seeds (I chopped walnuts instead)
1 tsp baking powder
1/2 tsp salt
2 tbsp extra virgin olive oil
2 eggs
1/2 cup (1 dl?) of creme fraiche (didn't have so put a couple of tsp organic apple cider vinegar in cream)

Oven on 200 degrees
Mix dry ingredients
Mix olive oil, eggs and creme fraiche, add to dry mix and combine carefully
Let it sit for 5 minutes

Divide into 4 pieces, shape into balls and put in a (I assume muffin) pan on a baking tray. Bake approx. 15 mins (i left them for nearer 20)

Place a clean tea-towel over the buns for a couple of minutes...

They are really good - a bit like scones...
 
My goodness you're good!! *clap* I love the pics... Is that chocolate chips in that cake? It turned out beautifully, didn't it? I am going to make it today... did you make the base and leave it, or just make a topping? - It seems people just order them and leave the crust behind... There is a cauliflower crust you can make for a pizza... never tried it but they say it's good... never used to eat pizza anyway, don't miss it, so I'm not likely to put the effort in.... There is so much online... did I give you the All Day I Dream About Food link? If not, try her - she's fabulous and even makes sticky toffee pud with the - apparently - best caramel sauce in the world...
 
Did you make the taramasalata yourself?
 
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