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What have you eaten today?

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Hedonista said:
I got the recipe off this forum:


Cheese and Almond Bread
Makes 1lb loaf

10 1/2 oz (300g) ground Almonds
1tsp baking powder
2oz butter
5 1/2 ozs (155g) grated cheese
3 beaten eggs

Combine all ingredients in food processor or bowl, quite a stiff mixture, place in loaf tin.
Bake at 180º 50mins


I hadn't had any bread for a couple of months when I had it first, so was just over the moon to have something to spread butter on! But I think it's delicious. I went away for the weekend recently and took a couple of loaves with me, and everyone there loved it and asked for the recipe. It's so quick and easy, too, and my blood sugar stays rock solid after I eat it.
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Almonds and coconut/oil are our staples... bless them... :)
 
Spencer67 said:
I'm excited, im struggling to find a bread alternative this does look easy too what cheese did you use?
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Hi Spencer 67... if you check out the Low Carb Recipes thread on the forum you will find many good recipes... or check out All Day I Dream About Food - there's even a sticky-toffee-pudding with caramel sauce on there... everything you could wish for in fact - if you have time... :) Flax microwave muffin bun is brilliant too... takes a couple of minutes to make fresh every morning... Oopsies are another brilliant 'bread'... I made a ham, Philly and lettuce sandwich with English mustard with the last lot I made...lush... We are blessed in some ways you know... :D
 
HA3 said:
B. 2 boiled eggs, 2 bacon.
L. Veg soup, 2 breakfast balls.
S. 1 slice toast.
D. Salmon fillet, peas carrots n sweetcorn, cauliflower hash browms. Jelly n cream. Bg post 2h 6.8
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Can you eat peas, carrot and sweetcorn? They spike me, they are full of carbs - and hash browns is potato, no? Full of carbs too... :( But one of the guys on here had 26 peas once - made it the 'pea' standard for a bit... This forum is fun... :)
 
Spencer67 said:
That was much easier than bread, worked out well. Like a cross between savory cake and white bread without the carbs, went well with my chicken salad, with garlic queen olives and a cheeky glass of dry white. Thanks @Hedonista it was lovely. I worked it out as approx 2.8g carbs per slice. Thats a keeper for sure. No spike. I am able to lower my insulin dose pre meal now ;)

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Bg was 5 before meal 4.9 after. Full belly. I'm type 1. 15u novomix 30. That rarely happened.

View attachment 12901

23:41pm BG update 5.8 lc for the win!! :D
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Excellent news... :) Bravo...
 
Such a lot of positive news from all over today... Happy day... :)
B: I had scrambled egg, mushrooms and bacon and 2 x espresso with cream
L: 3 baby crustless quiches with various veg and cheeses and salami - espresso with cream
D: Baked salmon cutlet with marrow, aubergine, mushroom and green pepper kebab and ignored the baby roast potatoes on the plate - truly...
Still in a hotel so never quite sure what's in my food! Sticking to stuff I can see... :)
 
Susikav said:
Awesome!! They look amazing... what did it taste like? Did you get the taste of swede? Not that that's a bad thing... :) Do you have a sprializer?
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They tasted great! There was a bit of a taste of swede but they tasted more of the butter and cheese. I don't have an actual spiralizer but have another little device that does a similar thing.
 
Susikav said:
I read that you salt it, like you do cucumber and aubergine, rinse well, pat dry in kitchen paper and pour boiling water on it briefly... haven't tried it yet as spiralizer is in the UK and I am not... :) it was delivered a couple of weeks ago - can't wait to try it... I wonder if it would work if you just added it to your sauce briefly at the end? I made courgetti with a potato peeler - more like papardelle of course - I cooked broccoli in butter, olive oil and garlic, added some flaked poached salmon, dill and lemon zest, then threw in the courgette briefly - black pepper - very nice and the courgette didn't do any more than just wilt really.... will you let me know if you find a method that works well? Thank you... :)
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Yes will do, might try Baking it next! I tried the salt method but I put way too much salt on and the taste didn't rinse off.
 
Blessedarethecheesemakers said:
Yes, I used a veg twister called the Betty bossi vegetable twister. Cooked swede is pretty low in carb but as its a root veg I tend to watch the quantities of it a bit. It worked a lot better than courgette, for which I'm still developing my method. How do you stop the zucchini noodles going all watery when cooked?
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I just sautee the zuchinni noodles in a little olive oil, then add them to my stir fry or salmon mornay. Funny thing is they always give me a higher bs reading than I would expect. I use 2 zucchinis, the rest is saslmon, cheese, cream or chicken/fish and veggies.
 
Lesleywo said:
I just sautee the zuchinni noodles in a little olive oil, then add them to my stir fry or salmon mornay. Funny thing is they always give me a higher bs reading than I would expect. I use 2 zucchinis, the rest is saslmon, cheese, cream or chicken/fish and veggies.
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I wonder why the readings are higher? It's not a high-carb veg is it? I'll check it out... maybe something happens to it when it's cooked in oil?
 
Lesleywo said:
I just sautee the zuchinni noodles in a little olive oil, then add them to my stir fry or salmon mornay. Funny thing is they always give me a higher bs reading than I would expect. I use 2 zucchinis, the rest is saslmon, cheese, cream or chicken/fish and veggies.
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I just looked it up and there are 6gm of carbs in a medium zucchini... is that high do you think? I cup sliced is 3.79gms and 1 cup boiled sliced zucchini is 7.7gms? What? How odd is that? I suppose we just have to eat lots of cream and cheese with it then.. :)
 
Lesleywo said:
I suppose if I have 2 then that's almost as many carbs as a piece of fruit so maybe that's the reason.
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4gms of net carbs in a medium one they say! But it seems to increase when it's cooked? Hard to understand it all and different sites say different things... there are 100gms carbs in a serving of wholewheat pasta so it's still win-win really, isn't it? They say to leave the skin on for extra fibre, so that helps too...
 
Susikav said:
4gms of net carbs in a medium one they say! But it seems to increase when it's cooked? Hard to understand it all and different sites say different things... there are 100gms carbs in a serving of wholewheat pasta so it's still win-win really, isn't it? They say to leave the skin on for extra fibre, so that helps too...
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Well... guess you gotta eat something eh? :)
 
Spencer67 said:
Hey WS, If you don't mind me asking, how have you managed to come of insulin and what was your old regime?
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Hi Spencer,
Well I never was on much to start with up to 8 units in morning and 20-24 in evening, and I just stopped, probably wasn't ideal but worked so far for me, find out in 3 months time at next HbA1c, but last one was 43 and before that 40, oh and I wasn't eating properly LC!! Watched a video by Dr Jason Fung and changed my outlook, may not last but working at present :)
 
Weird Science said:
Hi Spencer,
Well I never was on much to start with up to 8 units in morning and 20-24 in evening, and I just stopped, probably wasn't ideal but worked so far for me, find out in 3 months time at next HbA1c, but last one was 43 and before that 40, oh and I wasn't eating properly LC!! Watched a video by Dr Jason Fung and changed my outlook, may not last but working at present :)
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@Spencer67 -probably just worth highlighting WS is T2 on insulin, so probably still has some pancreatic function going on.

@Weird Science - not meaning to dilute how well you've done, but just pointing out you differ from Spencer's situation.

I still think you're doing really well, and you sound so much more positive. When are you coming out of the closet with your doc?
 
imagerescalingservice.axd

Ploughed through one of theses today 0g Carb Yay!!!! My dogs loved it too, nom nom nom.
 
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