Trinkwasser
Well-Known Member
- Messages
- 2,468
Ok, last night was the rest of the chicken stirfried with peppers garlic streaky bacon and a few other things served with quinoa.
Tonight is grilled bacon, portobello mushrooms fried in olive oil and either purple sprouting or sprouts, I haven't decided yet.
Tomorrow will probably be chilli beef with similar veggies, mushrooms and red kidney beans. OK I'll do that with sprouts so that means the purple sprouting tonight.
I have loads of salad with my breakfasts and late night meals, either smoked salmon and oatcakes, peppered mackerel with almonds or prawn curry made with original ingredients (I can eat hotter stuff and nuts after mother has gone to bed, she can't handle them). Also I have bought a couple of kippers and a pheasant for later in the week.
I have a recipe somewhere for low carb rhubarb crumble
<rustle rustle>
Rhubarb crumble for one
Ingredients
Metric Imperial Volume Carb (g)
Rhubarb, stewed 150 g / 125 ml 5¼ oz ½ cup 1.20
Sweetener (liquid) To taste To taste To taste 0.00
Topping
Butter 25 g / 30 ml ¾ oz 2 T 0.00
Full fat soya flour 10 g / 30 ml 1/3 oz 1/8 cup / 2 T 1.50
Soya bran 25 g / 60 ml ¾ oz ¼ cup 1.88
Ground almonds 10 g / 25 ml 1/3 oz 5 t 0.43
Sweetener (granular) 2½ t 2½ t 2½ t 1.25
Total carbs 6.26
Number of servings 1
Carbs per serving 6.26
To prepare
Place the rhubarb in an ovenproof dish, adding liquid sweetener to taste. Mix the dry ingredients in a bowl and rub in the
butter until the mixture resembles breadcrumbs. (If the mixture is too wet a little protein powder can be added.) Sprinkle
the crumble mixture on top of the rhubarb and bake.
To cook
Cooking method Bake
Pan Ovenproof dish
Temperature 200°C / Gas Mark 6 / 400°F
Cooking time 20 ? 25 minutes
Notes
To reduce the carbohydrate count to 2.75 g use liquid sweetener instead of granular, substitute the soya flour with 40 ml /
1/6 cup vanilla protein powder, reduce the soya bran to 1 T and increase the ground almonds to 60 ml / ¼ cup.
Variations can be made using other relatively low carbohydrate fruits such as gooseberries, raspberries and blackberries,
although none is as low in carbohydrate as rhubarb.
Tonight is grilled bacon, portobello mushrooms fried in olive oil and either purple sprouting or sprouts, I haven't decided yet.
Tomorrow will probably be chilli beef with similar veggies, mushrooms and red kidney beans. OK I'll do that with sprouts so that means the purple sprouting tonight.
I have loads of salad with my breakfasts and late night meals, either smoked salmon and oatcakes, peppered mackerel with almonds or prawn curry made with original ingredients (I can eat hotter stuff and nuts after mother has gone to bed, she can't handle them). Also I have bought a couple of kippers and a pheasant for later in the week.
I have a recipe somewhere for low carb rhubarb crumble
<rustle rustle>
Rhubarb crumble for one
Ingredients
Metric Imperial Volume Carb (g)
Rhubarb, stewed 150 g / 125 ml 5¼ oz ½ cup 1.20
Sweetener (liquid) To taste To taste To taste 0.00
Topping
Butter 25 g / 30 ml ¾ oz 2 T 0.00
Full fat soya flour 10 g / 30 ml 1/3 oz 1/8 cup / 2 T 1.50
Soya bran 25 g / 60 ml ¾ oz ¼ cup 1.88
Ground almonds 10 g / 25 ml 1/3 oz 5 t 0.43
Sweetener (granular) 2½ t 2½ t 2½ t 1.25
Total carbs 6.26
Number of servings 1
Carbs per serving 6.26
To prepare
Place the rhubarb in an ovenproof dish, adding liquid sweetener to taste. Mix the dry ingredients in a bowl and rub in the
butter until the mixture resembles breadcrumbs. (If the mixture is too wet a little protein powder can be added.) Sprinkle
the crumble mixture on top of the rhubarb and bake.
To cook
Cooking method Bake
Pan Ovenproof dish
Temperature 200°C / Gas Mark 6 / 400°F
Cooking time 20 ? 25 minutes
Notes
To reduce the carbohydrate count to 2.75 g use liquid sweetener instead of granular, substitute the soya flour with 40 ml /
1/6 cup vanilla protein powder, reduce the soya bran to 1 T and increase the ground almonds to 60 ml / ¼ cup.
Variations can be made using other relatively low carbohydrate fruits such as gooseberries, raspberries and blackberries,
although none is as low in carbohydrate as rhubarb.