1. Get the Diabetes Forum App for your phone - available on iOS and Android.
    Dismiss Notice
  2. Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2021 »
    Dismiss Notice
  3. Diabetes Forum should not be used in an emergency and does not replace your healthcare professional relationship. Posts can be seen by the public.
    Dismiss Notice
  4. Guest, stay home, stay safe, save the NHS. Stay up to date with information about keeping yourself and people around you safe here and GOV.UK: Coronavirus (COVID-19). Think you have symptoms? NHS 111 service is available here.
    Dismiss Notice
Dismiss Notice
Find support, ask questions and share your experiences. Join the community »

What have you eaten today?

Discussion in 'Low-carb Diet Forum' started by Administrator, Apr 20, 2015.

  1. Rachox

    Rachox Type 2 (in remission!) · Moderator
    Staff Member

    Messages:
    11,842
    Likes Received:
    15,263
    Trophy Points:
    298
    Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
    Lunch out at Patisserie Valerie: eggs Royale with mushrooms in place of the brioche.
    Mid afternoon still out, so went to Nero’s: raspberry phd bar with a coconut cappuccino.
    Dinner: keralan chicken curry with cauliflower rice followed by SF jelly, cream and LC chocolate granola.

    7F859DCF-C01E-455C-86D2-5C85F73B02DC.jpeg
     
    • Like Like x 6
    • Winner Winner x 5
  2. ianpspurs

    ianpspurs Type 2 · Master

    Messages:
    11,240
    Likes Received:
    25,769
    Trophy Points:
    298
    Probably way too picky - middle looks close but outside makes me very suspicious it would be far too dry. Looks like beef needs to be rib, slow cooked i.e. overnight for joints but thanks for the kind link.
     
    • Like Like x 1
  3. DJC3

    DJC3 Type 2 · Expert

    Messages:
    8,323
    Likes Received:
    21,285
    Trophy Points:
    198
    How do you manage rare with overnight cooking?
     
    • Friendly Friendly x 2
  4. ianpspurs

    ianpspurs Type 2 · Master

    Messages:
    11,240
    Likes Received:
    25,769
    Trophy Points:
    298
    Oven does 60 degrees - chose one that went low deliberately - and beef is often big. Sous vide could be even lower for smaller joints.
     
    • Informative Informative x 2
    • Like Like x 1
  5. DJC3

    DJC3 Type 2 · Expert

    Messages:
    8,323
    Likes Received:
    21,285
    Trophy Points:
    198
    Wow! Sounds great, do you just seal the outside first?
     
    • Friendly Friendly x 1
  6. ianpspurs

    ianpspurs Type 2 · Master

    Messages:
    11,240
    Likes Received:
    25,769
    Trophy Points:
    298
    No. Just put it in the oven and enjoy the aroma.
     
    • Like Like x 1
  7. Brunneria

    Brunneria Other · Moderator
    Staff Member

    Messages:
    21,623
    Likes Received:
    34,970
    Trophy Points:
    298
    Evenin’ All,

    B: 2 slices of the Dr Almond bread. One toasted with marmite, the other untoasted, with cheese and butter. Very nice - and much nicer than I expected. Though not real bread. A bit rubbery. It sat rather heavy on my stomach too, so will try more tomorrow and see if that is as heavy. Mr B loves it. Of course. It is almost bread. Around 1.3g carbs per slice apparently.

    L: a mug of the excess broth from my tarragon and mustard pork.

    D: out with friend. Double beefburger, onion rings (irresistible, I am afraid), and about a mouthful of coleslaw. No chips. No bun. Left 4/5ths of coleslaw and all the tomato gherkin gubbins.

    It depresses me that my burgers are much nicer. I think they use low fat beef, whereas I use 20%, which make theirs dry and hard, while mine are succulent and flavourful. I think we use similar amounts of garlic. :wacky:
    But food out should be good, shouldn’t it? It should be better. Otherwise there’s no point going out, paying more, and having the people on the next table knock your chair every time they move.
     
    • Like Like x 5
    • Agree Agree x 3
  8. Dr Snoddy

    Dr Snoddy Type 2 · Well-Known Member

    Messages:
    901
    Likes Received:
    1,038
    Trophy Points:
    158
    Hi DJC3. This was a new egg recipe that I tried this morning. Fry some onion until soft, add chopped garlic and green chilli, cook for a further minute. Then add chopped tomatoes and fenugreek. Then s scramble in eggs. Delicious!
     
    • Informative Informative x 3
    • Like Like x 1
  9. BibaBee

    BibaBee Family member · Well-Known Member

    Messages:
    582
    Likes Received:
    1,391
    Trophy Points:
    178
    Yes, sort of, but more broccoli quiche than quiche Lorraine this time. I sometimes do a frittata with bacon, which ticks the quiche Lorraine box nicely. It's a brilliant chuck whatever you have in the fridge dish, nice cold too. It's a staple in our house.
     
    • Like Like x 4
    • Informative Informative x 1
    • Friendly Friendly x 1
  10. BibaBee

    BibaBee Family member · Well-Known Member

    Messages:
    582
    Likes Received:
    1,391
    Trophy Points:
    178
    That hollandaise sauce looks lush! :hungry:
     
  11. Rachox

    Rachox Type 2 (in remission!) · Moderator
    Staff Member

    Messages:
    11,842
    Likes Received:
    15,263
    Trophy Points:
    298
    It was! :hungry:
     
    • Friendly Friendly x 1
  12. DJC3

    DJC3 Type 2 · Expert

    Messages:
    8,323
    Likes Received:
    21,285
    Trophy Points:
    198
    Sounds it!
     
  13. Tipetoo

    Tipetoo Type 2 · Expert

    Messages:
    9,005
    Likes Received:
    14,072
    Trophy Points:
    198
    Lunch yesterday: Corned silverside, avocado salad.
    Dinner: Chicken drummies marinated in Nando's Peri Peri Marinade.
    Breakfast: Omelette, bacon, tomato.

    Drinks: Black coffee no sugar / sweeteners, water.
     
    • Winner Winner x 3
    • Like Like x 2
  14. zauberflote

    zauberflote Prediabetes · Well-Known Member

    Messages:
    1,475
    Likes Received:
    3,760
    Trophy Points:
    198
    @shelley262 what a great concert opportunity! In a fun weekend too.
    @Listlad orange cordial. Really. lol! Ick. Re recipes... that’s why I like it written down. It only takes half the time to put together when you don’t have to listen to chit chat. Also, it seems to assume that you have it memorized after the first time. But somebody said, on the cook’s website it is written down, so she’s forgiven!
    @Goonergal and yes, passing up that “buy 5, save $5.00 will not tempt me next time. But it’s all useless really bc I love peanut butter just as much, and all the numbers I have found on jars and webernet tell me the carbs are the same for the two.
    @Chook congratulations on your good work and resulting good eye news.
    @BibaBee “pop”! You said 6g a pop and I remembered my mother’s popovers! Thank you for that!!! They resembled YP in muffin tins but were much lighter. Oh man walk down memory lane....
    @Brunneria I am so very very with you on the “restaurant food should be good, better, extraordinary if you’re going to pay money for it.
    My turn:
    Bfast usual 1/2 avocado, egg, DWSAC
    Lunch 2x seltzer and a DWEVOO&salt. Interesting combo. Very “charred” flavor, even though I only let the coffee sit half its usual time. I will have it again I know.
    First supper celery, a “how will this turn out?” mystery microwave thing. Polite amount of AB (no ladles were harmed in the making of this) with: a little coconut flour, ~2 tbsp flax meal, was there another flour? Don’t think so. And an egg white. All stirred up and microwaved as needed. I doubt Anybody here would eat it but I thought it was really on the right track for something. A very very heavy and unfortunately somewhat dry “loaf” appeared in the prep cup. Definitely filled me up!
    Rehearsal. All that awful piccolo band music. Break in middle so
    Second supper 3 hrs later, pills time. Chunk of Cabot clothbound cheddar
    Drove through one of those scary thunderstorms where you can’t see fir the rain, fog lights on, flashers on, and then lightning strikes a couple hundred feet away and the car jumps 6” in the air with you! (figure of speech you know).
    Sleep well all sleepers, good morning tomorrow!
    And....:
    IMG_8022.jpg
     
    • Like Like x 6
  15. Chook

    Chook Type 2 · Expert

    Messages:
    5,095
    Likes Received:
    7,887
    Trophy Points:
    198
    @Dr Snoddy

    I love the sound of those eggs - I just added green chillies to my Asda order to make it. Did you use fresh or tinned tomatoes?

    @Brunneria

    I completely agree that eating out isn't worth the hassle unless you can get something you wouldn't normally have at home or is better than you can make it yourself. Now I just need to persuade Mr C if that.

    My eyes are back to normal!!!! They were still a bit blurry when I tried to watch the 11 o'clock News last night.
     
    • Like Like x 6
    • Friendly Friendly x 1
  16. Chook

    Chook Type 2 · Expert

    Messages:
    5,095
    Likes Received:
    7,887
    Trophy Points:
    198
    Whoops - forgot today's menu...

    Breakfast: Small chunk of Brie (according to the wrapper it's zero carb)
    Lunch: 30g mixed walnuts, pecans and Brazil nuts
    Dinner: Prawn curry and cauliflower rice
    Drinks: black decaff coffee and still spring water
     
    • Like Like x 4
    • Winner Winner x 4
  17. dunelm

    dunelm Type 2 (in remission!) · Expert

    Messages:
    6,353
    Likes Received:
    16,701
    Trophy Points:
    198
    Good morning everyone, it’s 0750 ish - and now in Texas, somewhere between Austin and San Antonio, staying with my sister and family.
    We went to San Antonio yesterday; 85 degrees F - whatever that is. Wonderful walks down the river and of course a wander round The Alamo.
    So. Food. Yesterday, can’t remember anything further back than that and it would only be boring.
    Breakfast; Texas sausage, eggs and avocado.
    Lunch at a place where you choose your own sandwich fillings; a lettuce wrap with crab, avocado, onion and coleslaw.
    Dinner; roast fish with salads of many sorts. Texas wine called Lost Draw, very nice.
    Off to Fredericksburg today and luckily it’s where the Lost Draw vineyards are locate. Ye Ha!
     
    • Like Like x 4
    • Winner Winner x 4
  18. Brunneria

    Brunneria Other · Moderator
    Staff Member

    Messages:
    21,623
    Likes Received:
    34,970
    Trophy Points:
    298
    Awww. That took me back. Austin (we deliberately went there by train, to experience US trains (which are veeeerrrrryyyy different from UK ones!), and then stayed in one of those classic motels you see on the TV all the time. Seedy bathroom. 2 double beds. Dreadful mattresses. Coin operated vibrating bedframe! haha!!! then on to San Antonio. The river. Wandering along a street and picking an eatery at random, then SERIOUSLY regretting it, because the food was DIRE.

    And everyone assuming that we wouldn't like the Tex-Mex food because it was too hot, but to us it was mild.

    When my Texan friends came to stay with us here in UK, we took them to the local indian restaurant, and they nearly died of chilli poisoning, particularly the lime pickle. Can't say we didn't warn them...

    Happy, happy memories. And I smile every time I see a motel on tv.

    Today:
    B: very late. 2 slices of Dr Almond bread (slightly less rubbery today) toasted with peanut butter on one, almond butter on the other.
    L: not needed
    D: will be pork shoulder steak in a cream, tarragon and mustard sauce. I would like to thicken the sauce, but frankly can't be bothered to phaff with it, so it will be a thin sauce.
     
    • Like Like x 4
    • Winner Winner x 4
  19. zauberflote

    zauberflote Prediabetes · Well-Known Member

    Messages:
    1,475
    Likes Received:
    3,760
    Trophy Points:
    198
    @Brunneria glad you got the trains and cheap motels behind you! UK trains are on my bucket list. And when I visit you, DO NOT take me to your local Indian restaurant!!!! I have negative tolerance for more than one grain of simple cayenne pepper in my serving. Makes me sad, bc I love curry, but it’s the non-hot richness I go for.
    Can you not simply simmer your sauce a few minutes? Or is that phaffy too.
     
    • Friendly Friendly x 3
    • Like Like x 2
  20. Chook

    Chook Type 2 · Expert

    Messages:
    5,095
    Likes Received:
    7,887
    Trophy Points:
    198
    I've got to ask.... why are UK trains on your bucket list? After commuting to work by train for years I'd be very happy to never see the inside of another one, ever.

    I don't like anything really hot. When he's in one of his culinary experimenting moods Mr C will make two identical curries with all the same spices (which he likes to toast in a dry pan and grind himself) but one will be spicy hot and the other won't then we do a bit of mixing at the table to work out which we prefer.
     
    • Like Like x 2
    • Friendly Friendly x 2
  • Meet the Community

    Find support, connect with others, ask questions and share your experiences with people with diabetes, their carers and family.

    Did you know: 7 out of 10 people improve their understanding of diabetes within 6 months of being a Diabetes Forum member. Get the Diabetes Forum App and stay connected on iOS and Android

    Grab the app!
  • Tweet with us

  • Like us on Facebook