Hunger games

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I found I could tolerate porridge without spiking when I made it with almond milk. Discovered this by accident when on holiday in Scotland, with daughter who limits dairy to help her eczema, and it made sense to make a big bowl for all of us. Of course, going out straight way and climbing hills probably helped as well.....
 
I eat tins of sardines or mackerel fillets a lot when I'm peckish - I keep a stash in my drawer at work and usually because I have to work late and get hungry I'll have one of those, it's quite heavy on calories (200kcal or so), but that's about the same as a chocolate bar or packet of crisps and it's almost zero carbs, and cheap too, at around 30-40p a can. I tried snacking on nuts, but could eat a pound bag of walnuts in one sitting if I had one.

I also have those fruit and nut shots sometimes, they're about 100kcal and about 15g of carb, and cost about 50p. Apples are quite good too, depending on the size, around 12-16g of carb and about 65kcal.

It certainly is true for me that eating carb-heavy food makes you hungry sooner - I used to eat porridge or cereal for breakfast, and couldn't get to lunchtime without feeling hungry, but now I'm eating a low-carb diet I have full-fat yoghurt and nuts and seeds instead, I can make it easily and have been known to forget until around 2pm.
 
trophywench said:
Hills? in Scotland? are you sure they weren't Munros?
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We did tackle a Munro, (Schiehallion) but it being April, there was a tad too much snow on the summit, so we wimped out just before the top!
 
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I've found a new variation of breakfast that doesn't spike me very much: mash half a banana, add a heaped spoonful of ground flax seed, a tsp of cinnamon and a splash of soya milk. Stir and leave for a few minutes. About 10-15g carbs and very satisfying.
 
Sounds good. May well give that a go. 🙂
 
Radders said:
I've found a new variation of breakfast that doesn't spike me very much: mash half a banana, add a heaped spoonful of ground flax seed, a tsp of cinnamon and a splash of soya milk. Stir and leave for a few minutes. About 10-15g carbs and very satisfying.
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That actually sounds pretty good, apart from the soya milk which I don't like. I used to have sliced banana in milk when I was a kid with about four teaspoons of sugar on top. And don't get me started on strawberry jam and banana butties....
 
mikeyB said:
That actually sounds pretty good, apart from the soya milk which I don't like. I used to have sliced banana in milk when I was a kid with about four teaspoons of sugar on top. And don't get me started on strawberry jam and banana butties....
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Mum used to give us the cream off the top of the milk with ours - but only if Dad wasn't looking because then he had to have skimmed milk!
My recipe works with cream or any other type of milk you prefer. 🙂
 
LOL LOL LOL !

Just banana sandwiches in our house. Lovely.

Fresh raspberries and the top of the milk! Fantastic.

There isn't actually any type of cream you can get now, that tastes exactly how top of the milk - or the fresh cream in half pint bottles that you got off the milkman, did. That only happened once a year at Xmas, otherwise it was evaporated milk if you wanted runny cream or buttercream if you needed thick to sandwich a cake together etc. If it was anything else like bottled fruit etc Mom had a wartime recipe for 'Mock Cream' which I once tried to make again as an adult (just to see what it was like) - and it was perfectly revolting. I reckon there was far too much water in the milk for the two parts to merge properly, as it wouldn't set sloid, like I remember left over custard and also moulded blancmange doing as a kid. You make up approx a quarter of a pint of REALLY thick, LIGHTLY sweetened Cornflour. You leave it overnight to set absolutely solid. Next day make up a small amount of buttercream. There will be a really thick skin on the cornflour, it will probably come out in a lump! Slice the skin off and discard, then beat the cornflour and buttercream together.

Wartime recipes of course, were not intended to be either time saving or easy to prepare - it was all about making the very very most of very very scant supplies!
 
Robin said:
Same here, or part of tin of tuna with some Mayo, as I'm at home ( more difficult in the office!) Filling, but not moreish!
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And of course, oily fish is the way to lower cholesterol, so doubleplus good.
 
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