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What have you eaten today?

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Breakfast bacon and mushroom omelette
Lunch tandoori chicken and ham salad ; berries and yogurt
Dinner more salad - off out to gig so had smoked turkey and salad in a box
 
Lesleywo said:
S'cuse me but what is samphire?
Click to expand...

Samphire is this snazzy new veg I spotted in tescos. Very cute. Small pack, not cheap, but you only eat about 25 g at a time cos it's naturally v salty. More like a garnish than a veg. Love it.

It's a 'coastal' veg. Strands of crisp green, rather the same size and shape as runner beans when they've been cut into long strips. Because it grows on seashores, it is lovely and sea-salty, with a succulent crunch.

We've been eating it raw in salads, and cooked with other veg, and I nibble while cooking.

I'll definitely be buying it again, but I suspect it has a very short season...

http://www.bbc.co.uk/food/samphire
 
Out of bed sugars: 4.1
Brekkie: stir fry vegetables and 1/4 canned tuna, 50 g white omelette with mushrooms (post 4.9)

Lunch: stir fry vegetables and 100 g salmon (post 4.7)


Fish, eggs and veg doesn't raise my sugars at all (compared to eating beef pork or dairy)




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Gosh that sounds like an advertisement! I've never heard of it/seen it over here in Oz but sounds like something I would like. Love salty things. bought myself a little tub of seaweed salad today and it's in the fridge with MY name on it!
 
I had chopped some venison up and fried it in a tiny bit of olive oil and added mushrooms,1 onion,spinach leaves,peppers and then added 2 whisked eggs and made my venison & veg omelette with a little salad and cottage cheese...is this ok?


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Breakfast: cheesy omelette

Lunch: walnuts. Cheddar. Fennel tea

Dinner: mixed veg korma. Half a bag of tesco mini popadoms
 
Brekkie: er... Forgot to eat
Snack: coffee with cream
Lunch: Brie and pork scratchings
Snack: peanut 9bar
Dinner: chicken thighs, 2 x onion bhajis, purple mange touts (trendy or what!), lemon jelly and cream to see if the additives keep me awake

Carbs - 77g
Cals - 2266
Fats - 178g
Protein - 78g
 
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peanut butter on toast livlife ( I really like the taste of this, but gonna try bake my own in few weeks)

Salad

2 hours gardening on the hottest day of the year

Dirty great big kebab and chips with a FAB lolly for pudding




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I had a chicken korma and a couple mouthfuls of naan bread and a quarter popadom. It was lovely but prob shouldn't have done it....couldn't test as bedtime went on forever tonight.

X


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Diagnosed prediabetic Easter 2014. Just left to get on with it, no guidance or help from GP. Every day I'm learning something new.
 
Husbo took me out to lovely French restraunt. I was very good, I resisted the mountains of bread, the breaded fish goujons and had the salmon and broccolli. But what I thought was cauli cheese was actually dauphinoise potatoes. Just a smidge, and one more smidge for luck. No dessert even tho creme brulee is my favourite and Im proper full and happy

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Is this the puffed Brie you are eating? I could not get the instructions to work If you have any top tips for making Brie puffy, I would be grateful.
 
Wotcha!

All I do to puff my Brie (somehow, that reads a bit... er... questionable...)

Cut it into cubes 1.5 cm or half inch square. Leaving rind on.
Place as dots on a silicon baking sheet or grease proof paper.
Microwave for 2 mins, then in 30 sec bursts until golden brown.
Allow to cool.
Season with sea salt, to taste.
Munch.

During cooking, they will spread and puff and bubble. Fat will run out.
As they cool, they harden.
Yum

I've never found out how long they will keep, or whether they go soft, because they have never survived longer than 10 mins!
 
Thanks @Brunneria So do the Brie puffs retain their height or do they turn into puddles (like mine)? I trawled the net recently looking for a photo of puffed Brie but couldn't find one.
 
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