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What is everyone eating?

F

Fletch

Active Member
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31
Just interested in knowing what a trypical days eating plan looks like for fellow Low Carbers. I will start with mine from yesterday:

B/Fast: Smocked Mackerall with a few prawns - mayonniase dressing.
Lunch: Chicken/Ham Salad with a little cheese - French Dressing.
Dinner: Beefburger with side salad dressed with grated blue cheese and olive oil.
Supper - a couple slices of chorizo with cheese.

Just being nosey.

Fletch,
 
STOP...........you're making me feel hungry!

Breakfast - Bacon Eggs and Tomatoes

Lunch Chicken Salad

Evening Meal - Planned - Fish.....................- can I do without the chips?
:?:
 
No problem - I'm addding these meal ideas into 'my book' and am learning all the time all the good things I can eat while trying to keep my carbs lower. :D
 
Today
B/fast
2 slices of low carb crispbread( the really low) with cheese. I got up late
lunch
2 eggs scrambled in microwave and a bowl of fesh tomato salad with rasperry vinegar dressing
Dinner will be
2 sausages ( butcher's best) with steamed pointy cabbage, followed by an apple
during the day.
1 cup of coffee with cream and several cups of tea.
I've got used to not eating much.
I've a LOT of weight to lose.
 
I had the following today:

Breakfast: Ham and Egg bake (topped with grated cheese)
Lunch: Avocado and Prawn salad
Dinner: Chicken and vegetable stir-fry

and an apple!

Rita
 
my food diary looks something like this

breakfast - grilled mushrooms, ham or bacon, cheese and tomato.
lunch -salad with chicken and mayo, tomatoes
snack - plain yogurt, salted nuts
dinner - omelette with chicken and vegetables.


Have found that a decent amout of fat is necessary to stop me from getting hungry - was going through a cheese phase for this but seem to have moved on to a nut phase now!
 
Hanadr - please can you enlighten me as to what pointy cabbage is? sounds interesting!!
 
during the week
breakfast - Lidl Greek yoghurt with a dash of double cream, and a handful of blueberries and flaked almonds.

Lunch - salad with home made vinagrette and cheese or fritiata or hummus or egg or avocado and walnuts.

dinner - salad or vegetables with fritatta, or ratatouile with poached egg or veggie chillie

snakcs - nuts, usually almonds and walnuts

I want a breakthrough to another level of numbers so I'm about to reduce my carbs substantially and make some of the shakes from Rose Elliot's low carb vegetarian books for breakfast. I expect the be eating a similar lunch and exploring her phase 1 (carb cleanse) recipies over the next couple of weeks. If anyone wants to follow what I'm eating I intend to blog about it on lowcarbdiabetes.com
 
Hmm.

I don't eat breakfast until about 10am and then it is just an apple. That is enough until lunch which is usually a couple of rice cakes with either scrambled eggs, mackerel and mayo, pate and soft cheese or ham, with a little salad.

Dinner would be fish, meat or poultry with either a salad or cooked veggies - perhaps a mixed veggie stir-fry (pointy cabbage is a medium sized 'teardrop' shaped green cabbage which is fairly sweet - you can find it in most veggie sections in food stores. It's yummy sauteed with chopped onion and bacon - no need to pre-cook - and 'fried-off' finished with a little dribble of balsamic vinegar).

If I want a snack I will have a few grapes, cherries or blueberries, some celery or apple slices with a little peanut butter or soft cheese or some nuts.

I'm not sure what the low-carb crispbreads are that hanadr has but rice cakes are usually only about 3gms carbs as are oat cakes.

Years ago when I was eating low-carb before even Atkins came on the scene, Kavli (who make Primula cheese) used to sell a very thin rye crispbread which was really good and fantastic for loading non-carb toppings on to. I can still taste them now. Much lower in carbs and so much less like eating cardboard than Ryvita (I could never stand it, especially the way it is so hard the bits get stuck up between your teeth and gums and make it sore!), but for some unfathomable reason they stopped making them. Annoyingly, they still manufacture and sell them in the States and Norway. Goodness knows why we can't have them.

I suspect that it was through a lack of interest in them over here but to be quite honest I had a terrible job to find them - if no one could get hold of them then they aren't going to be selling them are they! Perhaps Ryvita took the Monopoly? Although I have asked if they would sell them here they said they are not planning to at present - not that they are any good now I'm on a gluten-free diet.
 
the_anticarb said:
Hanadr - please can you enlighten me as to what pointy cabbage is? sounds interesting!!
Click to expand...


Hi AC.

Hana doesn't seem to be around so I can tell you that 'pointy' cabbage is also known as Spring Cabbage or Sweetheart Cabbage. Very tasty and sweet . Good both cooked and raw. The name derives from the pointed close leaf shape. Found in most good supermarkets. I can vouch for the flavour as well.

Ken. :D
 
JanShelley said:
Hi all,
this is my first day as a diagnosed T2 and my first day as a low-carber so today I've had;
B'fst - 2 eggs scrambled with 1 tbsp cream (found this too rich to digest at the moment)
2 rashers bacon,
35g mushrooms
Lnch - couldn't face it after the first metaformin tablet - feeling queezy :(
Dinner; chicken breast stuffed with homemade garlic & parsly butter, wrapped in slice of ham and
baked, serve with marscapone and white wine sauce with LARGE green salad
Supper; decaf coffee with 1 tbsp cream - again, gets some getting used to after years of skimmed milk, lol!

Best wishes, Jan
Click to expand...

You sound like a pro Jan! Be prepared for a tricky couple of weeks, stick with it and I PROMISE you'll wonder why you ate all those carbs all these years. I'm a different person. You will be too!
 
Take your "pointy" cabbage, cut it into fine shreds, bung it in a frypan with a little water and a great knob of butter [it has to be butter] and saute quickly 'til the water evaporates, just a minute or two, then you have crisp cabbage shiny with butter. :D :D Sorry, this is the only way I can eat cabbage! What is the general opinion about oatcakes?
 
Breakfast today was a mushroom omelette made with eggs from my own chickies. Quite often have the yoghurt fruit and nut option for breakfast, as I used to love my breakfast cereal. I have discovered a range on sale in Morrisons called Bakery on Main, which is about 12% carbs and I can tolerate a small handful that fairly well with the yog & fruit. Breakfasts were always the main problem for me when first low carbing.

Yesterday had a prawn open sandwich in Ikea for lunch, which has a small slice of rye bread, and was very tasty. Quite often have a bowl of Waldorf salad for lunch made with half an apple, couple of sticks of celery, a few sultanas, walnuts and some reduced fat mayo (or full fat if I feel like it). So not that low carb. lol Or will mix and handful of two or three different kinds of cheese grated and mixed with a bit of mayo & chives, with some green salad.

Last night had a quiche from Tesco (Vintage cheddar and shallot) but threw away the pastry, and loads of green salad dressed with a homemade vinaigrette. I have some of the Dreamfields pasta and have that about once a fortnight, with tomato sauce and loads of mediterranean style veggies and pancetta slices. Quite often will have the same meal as my hubby only without the potatoes, no problem, just have extra veg.

I have a massive glut of courgettes from the garden at the moment, anyone got any good recipes?

Had some nuts and cherries as a snack. Ice cream is good, too, the Walls Cream of Cornish is only 11% carb.
 
Mmmmmm, courgettes.
One idea is to slice them thinly with a potato peeler (remember them?), then microwave with butter and a little salt for a few minutes. Makes a great low carb pasta alternative.
Or, chop them into small dice, fry in butter over a high heat for a few minutes till they start to colour, then throw in some crushed garlic, lemon juice, grated parmesan and some double cream. Joy, rapture!

fergus
 
How many tomatoes do you normally eat at one sitting, maybe you can still have them but just not as many as you would normally have, gosh such a shame all your hard work and those lovely fresh tomatoes going to waste, I feel for you :-(

Karen x
 
i've done some vigorous testing over the past few days. I do like my cereals, i eat wholegrain, I mostly have a 45g bowl of all bran, with 100ml of semi-skimmd milk, say my bloods are 5.4 if I inject my novorapid (9 units), wait 20mins and eat the cereal, i tried testing my bloods every 15 mins for three hours and the sugars never exceeded 6.5. Does that mean it's cool for me to eat these, or I am maybe injecting too much insulin, around 2.5 hours after eating my sugars dropped below 4 and I ate a large apple with around 20g of low gi sugars in, but still come lunch my sugar levels where still below 7.

I have been mostly basing my diet around carbs if i'm honest, but reading through here the smallest slice of bread can send people into double figures. Doesn't seem to effect me this way.
 
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