Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Diabetes Discussions
What's for Dinner Tonight?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Trinkwasser" data-source="post: 50583" data-attributes="member: 11875"><p>Ok, last night was the rest of the chicken stirfried with peppers garlic streaky bacon and a few other things served with quinoa.</p><p></p><p>Tonight is grilled bacon, portobello mushrooms fried in olive oil and either purple sprouting or sprouts, I haven't decided yet.</p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>I have a recipe somewhere for low carb rhubarb crumble</p><p></p><p><rustle rustle></p><p></p><p> Rhubarb crumble for one</p><p>Ingredients</p><p>Metric Imperial Volume Carb (g)</p><p>Rhubarb, stewed 150 g / 125 ml 5¼ oz ½ cup 1.20</p><p>Sweetener (liquid) To taste To taste To taste 0.00</p><p>Topping</p><p>Butter 25 g / 30 ml ¾ oz 2 T 0.00</p><p>Full fat soya flour 10 g / 30 ml 1/3 oz 1/8 cup / 2 T 1.50</p><p>Soya bran 25 g / 60 ml ¾ oz ¼ cup 1.88</p><p>Ground almonds 10 g / 25 ml 1/3 oz 5 t 0.43</p><p>Sweetener (granular) 2½ t 2½ t 2½ t 1.25</p><p>Total carbs 6.26</p><p>Number of servings 1</p><p>Carbs per serving 6.26</p><p>To prepare</p><p>Place the rhubarb in an ovenproof dish, adding liquid sweetener to taste. Mix the dry ingredients in a bowl and rub in the</p><p>butter until the mixture resembles breadcrumbs. (If the mixture is too wet a little protein powder can be added.) Sprinkle</p><p>the crumble mixture on top of the rhubarb and bake.</p><p>To cook</p><p>Cooking method Bake</p><p>Pan Ovenproof dish</p><p>Temperature 200°C / Gas Mark 6 / 400°F</p><p>Cooking time 20 ? 25 minutes</p><p>Notes</p><p>To reduce the carbohydrate count to 2.75 g use liquid sweetener instead of granular, substitute the soya flour with 40 ml /</p><p>1/6 cup vanilla protein powder, reduce the soya bran to 1 T and increase the ground almonds to 60 ml / ¼ cup.</p><p>Variations can be made using other relatively low carbohydrate fruits such as gooseberries, raspberries and blackberries,</p><p>although none is as low in carbohydrate as rhubarb.</p></blockquote><p></p>
[QUOTE="Trinkwasser, post: 50583, member: 11875"] 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. [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Diabetes Discussions
What's for Dinner Tonight?
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…