What did you eat yesterday?

[NotWorriedAtAll]

Thank you @NotWorriedAtAll 🙂 I thought it would be more than that.

I should amend my way of eating to 'lower' carb. It's way lower than what I was eating!

I'm losing weight albeit extremely slowly. Also as soon as I go back to low carb all my ailments start clearing up a bit, so I'm sticking with it as much as I can. Tonight bro has left me a chop dinner with potatoes and gravy. Mum can have it tomorrow.

B: 2 fried eggs, 1 large vine tomato, 3 rashers bacon, 5 big mushroom fried in olive oil, 6 Ryvitas with too much butter on.
L: Half a wrap my daughter didn't want, dunno why I ate it, mindless and a carton Cottage Cheese.
D: Sirloin Steak and salad with beetroot and mixed nuts. I forgot to have my strawberries and cream and I've come home now. I feel cheated! 🙄

Usual water and meds. Lost another pound this morning, that's a pound off every day since my birthday.

You are doing well now Ditto - a pound a day is brilliant.

Yesterday
Breakfast: three rashers of bacon, mushrooms, half a tomato, a fried egg and fried home made keto chia seed bread with decaff coffee.

No Lunch.

Evening Meal: A sort of Thai/Chinese fusion thing made with pork and beansprouts and konjac noodles and coconut oil and flour. Water to drink

Today
Breakfast: toast made from home made chia seed keto bread with 1/2 a tin of plum tomatoes, butter (no such thing as too much butter in my book 😉 ) and two and a half rashers of bacon. Decaff coffee to drink.

I didn't have lunch because I was busy making a white sandwich loaf for my husband - and it came out so amazingly that I had four very thin slices with butter and cheddar cheese and a gherkin and a dollop of Branston pickle and a Metformin tablet.

Huge cup of peppermint tea and lots of glasses of water.

 

[Toucan]

Life has taken a particularly busy turn for me of late, so I haven't had too much time for forum posting.
BUT I had started posting my daily 'eatings' on here, and it helped me a lot with keeping things under control - A sort of daily confessional!

So I'll try to get back to postings - so here is what I ate yesterday:
Breakfast: Turkey rasher, mushrooms, egg
Lunch: Large grilled kipper
Snack: 2 melba toasts with soft cheese and drizzle of honey
Supper: Chicken wings, marinated in herbs, spices, oil sprinkle of sesame seeds, then baked until crispy; stir fry with water chestnuts, onions, garlic, peas.; cauli-rice
Drinks: Tomato juice, teas and coffees.
Total carb count around 60, no significant exercise though - This mornings BG reading 6.1

 

[rebrascora]

Glass of water with a dash of balsamic vinegar to start the day
2 units of NovoRapid for DP
Breakfast of 2 egg mushroom, onion, courgette, bacon and cheese omelette with salad leaves, cucumber, a cherry tomato, bit of red pepper and my usual large dollop of Lidl cheese coleslaw washed down with a cup of coffee with double cream
2 units of NovoRapid 2.5hrs later to deal with protein from breakfast

Bag of pork scratchings and a square of Lidl JD Gross Raspberry 70% chocolate with a spoon of crunchy peanut butter x2 throughout the afternoon along with several glasses of water with a dash of diet coke or flavoured water.. all low carb.

Glass of Gin and low carb tonic

No lunch or dinner but a Multigrain biscuit spread with cream cheese and a generous portion of mature cheddar and a little blue stilton to help stabilise levels overnight and a glass of water before bed.

 

[NotWorriedAtAll]

Bag of pork scratchings

Snap!! Today was shopping delivery day and I fell on those scratchings like a ravenous beast.

Here's what I ate today.

Skipped breakfast as I was too busy trying to make a good keto friendly loaf.
By mid day I was starving so I had a small sandwich of the white bread I made yesterday - with cucumber and watercress, a metformin tablet and a BIG glass of tesco zero pop.

Mid afternoon my bread was made and the shopping had arrived so I had a bag of pork scratchings and more pop.

Later I had a sandwich made with my keto bread with mozarella and a spring onion. And MORE pop!!

Then for my evening meal I made chocolate eclairs using almond flour, whipped double cream and melted chocologic chocolate. I had two with another glass of pop.


I couldn't finish the pop. I couldn't face any more sweet stuff.

My blood sugars were 7 in the morning before eating

3.9 after my white bread sandwich and metformin!!!

and just now before going to bed and three hours after my eclairs - 5.9

 

[NotWorriedAtAll]

For real? Really? Good grief. I'd be in double figures.

I have a confession. Not long after my last post I went on a binge, first since my birthday. When I thought about it after when I was gutted at myself I think it was purely comfort eating as I was bothered about some goings on in the day, family stuff. That's the only thing I can think of. So I ate the chop dinner my bro left me and then had ice cream with Ambrosia rice pudding poured over it. Even while I was eating it I was disappointed at myself.

Realised immediately that I wouldn't be getting my solid nights' sleep and that all my symptoms would come back and that I'd be triggered to eat bread which I was but I didn't have any.

B: 2 scrambled eggs, 1 large tomato, 1 garlic bulb (I know!), 2 cans of tuna. Far too much protein but I was trying to fill the void that is me.
L: Another can of tuna with mayo, thinking the fat would fill me up and stop that horrible craving feeling, I just can't stand it.
D: 3 boil in the bag fishes, they're so small these days! With 2 steamed mix veg packets with butter on.

Really I didn't want any of that. I just wanted a tuna butty and a huge bowl of ice cream.

The reason my figures were so good is because I actually didn't eat many carbs so there wasn't anything to spike them.

When I ate the white bread it was home made and I cut the slices myself and each slice weighed about 20g so the most the sandwich could have had in carbs was 40g and that was if the bread was 100% carb and it wasn't. I took a metformin to counteract the carbs in any case.

The content of the sandwich was virtually carb-free.

The keto-friendly loaf is so packed full of fibre and has no available carb content it seems to have the effect of lowering my blood sugars rather than raising them. I can eat shed loads of it and my levels don't budge. Plus I spent 20 minutes hand-kneading it which is a lot of exercise LOLS

The chocolate eclairs have about 2 carbs per eclair because again they are mostly psyllium husk and almond flour and air and the cream has hardly any carbs and the chocolate is low carb too.

The pop has no carbs at all and no calories.

It is horrible to not have things you want. I worked out early on that if I deny myself the things I want I will end up eating more rather than less. Which is why I tried very hard to find good alternative recipes for my favourite things and bread was the last thing I needed to crack.

This is the recipe and method for the keto loaf - it doesn't need a breadmaker nor even a mixer - I did it all by hand.



Powdered ingredients.
Wheat bran - 15g - I found the most economical way to buy this is from Holland and Barratts
chia seeds 30g - cheapest from Tesco
Psyllium husk 8g - I buy this from Amazon
Xanthan gum 3g - also Amazon
pinch of salt
inulin fibre - 25g - also Amazon
Oat fibre 40g - Amazon
Vital Wheat gluten - 170g - Holland and Barratts




Liquid mix.
240mls water
30g Olive oil (1.5 tablespoons)
5g inulin fibre
7g dried yeast


2 egg whites.

Method.
Mix the powdered ingredients together in a bowl. Make sure they are well mixed together


I put the bowl onto a weighing scales and zero it and then weigh each ingredient in - zeroing the scales between each ingredient.

Put warm water into a jug and mix the 5g inulin, 7g yeast and olive oil in and leave for 5 minutes. You should get a nice gloopy mix that is slightly bubbly which shows the yeast is working.

Separate the eggs and put the whites into the mixed powders then add the yeasty liquid and mix using a spatula or wooden spoon until it all comes together.

push it together into a ball and let it sit for ten minutes.

Then tip it out onto a clean surface and knead it for twenty minutes.

To get a good technique for kneading watch John Kirkwood's white sandwich loaf video on Youtube.

After twenty minutes of kneading put the dough into an oiled bowl and cover and leave in a warm place for thirty minutes to double in size.
Once it has doubled in size gently shape into a sausage shaped roll and put into an oiled and buttered bread pan. Brush the top of the loaf with water.

Cook at 150C for 40 - 50 minutes.





Let it cool for thirty minutes before cutting.

 

[silentsquirrel]

I took a metformin to counteract the carbs in any case..

Many thanks for the bread recipe, looks fantastic, low carb baking is still on my to-do list!
Any chance of the recipe for the eclairs?

Just one thing, sadly, taking a metformin with a meal does nothing to counteract the carbs, it just doesn't work that way. We are advised to take with a meal to reduce the possibility of gastric side effects, not to deal with the carbs in that meal.

 

[rebrascora]

Glass of water with a dash of balsamic vinegar to start the day.
2 units of Novorapid for DP
Breakfast of 2 egg mushroom, onion, bacon, courgette and cheese omelette with lettuce leaves, pea shoots and spinach and my usual generous dollop of Lidl cheese coleslaw washed down with a cup of coffee with cream.
2 units of NovoRapid 2hrs later to cope with protein.

No lunch, just a square of JD Gross Lidl Raspberry 70% dark chocolate with a spoon of peanut butter. I also had a prune here and there to keep me in range and glasses of water flavoured with diet coke or bitter lemon.

2 units of NR immediately before eating.
Evening meal was a Lidl Aberdeen Angus quarter pounder with fried courgette, aubergine, mushrooms and onions with a salad of lettuce and cucumber and another dollop of cheese coleslaw followed by creamy Greek natural yoghurt with 10 raspberries and mixed seeds. Glass of water flavoured with bitter lemon and a final glass of water before bed.

 

[NotWorriedAtAll]

Excellent planning and you have your lifestyle down pat obviously, kudos. 🙂

I wish. ((hugs))

I think I'm obsessing totally on food control because it is the one thing I have some power over.
I've had my PIP forms sitting to be filled in for three months and it took me years to get to the point where I plucked up enough courage to even phone to get them sent to me. I've gone past the deadline for them now. Just thinking about them makes me feel sick but if something happened to my husband I'd have no income at all and no support. I will have to make myself fill them in but I will have to phone again and start the process all again to do so.

Many thanks for the bread recipe, looks fantastic, low carb baking is still on my to-do list!
Any chance of the recipe for the eclairs?

Just one thing, sadly, taking a metformin with a meal does nothing to counteract the carbs, it just doesn't work that way. We are advised to take with a meal to reduce the possibility of gastric side effects, not to deal with the carbs in that meal.

That's interesting. I shan't bother next time then as the side effects are startling to say the least!!! LOLS It is good news though because that means eating the white bread etc now and then in moderation isn't too terrible for my levels.

Eclairs recipe.

• Recipe for the doughy part:
• 1/2 cup of almond flour
• 3 tablespoons of psyllium husk
• 1/2 teaspoon baking powder
• 1 tablespoon melted coconut oil
• 1 teaspoon of flax seed
• 1 cup of water at 70C
• 
  
• Method.
• Mix the dry ingredients together until it is all one.
• melt the coconut oil - I do it in the microwave in a silicon cake cup - it takes 10 seconds in mine.
• Pour the hot water into a measuring cup then pour the oil into the dry ingredients followed by the water - I pour it over the cake cup to rinse as much of the oil into the mix - saves waste and makes washing up a bit easier.
• 
  Mix the mixture with a spoon until it is all gloopy and keep going until it sticks together and a bit longer until it is a nice ball.
• 
  It will be fairly soft and puffy because of the psyllium husk, flax and baking powder.
• 
  
• Shape it into four longish buns,
• 
  
• I then put mine into a poached egg maker as shown in the picture. I took the inserts out and put one 'bun' into each compartment and then microwaved at full power without the lid for 4 minutes one way up and then very carefully turned them over and microwaved for another 4 minutes. I think this would work if you put them in any shallow microwavable container.
• 
  
• Then I put them on a cooling rack.
• 
  
• I whipped some double cream with a bit of powdered Sweetener and put it in the fridge.
• 
  I put two squares of chocologic chocolate into each compartment of the poached egg maker.
  
  When the buns were cooled - I made an incision with a sharp long bladed thin knife (they will have a pouch in them as the microwaving puffs them up) and then used an icing bag and nozzle to squeeze the cream into the 'buns.'
• 
  I put the filled eclair buns into the fridge to chill.
• 
  
• I microwaved some chocologic chocolate (any low carb or 100% cocoa chocolate will work - or you can make your own chocolate with 100% cocoa powder mixed with coconut oil and a bit of cocoa butter in the microwave) until it was only just melted and then using a tiny plastic spoon put some on top of each eclair and then pop them back into the fridge until the chocolate has hardened up

 

[rebrascora]

@NotWorriedAtAll Just to reinforce @silentsquirrel's comment. Metformin takes days if not weeks to build up in the system to be effective. It is not like taking a Paracetamol for a headache so I would not risk upsetting your system ny taking an odd one here or there for no significant gain.

Does it not concern you at all that you are using a lot of processed foods and chemicals in your baking?
Don't get me wrong, I greatly admire your commitment and determination to make all these low carb foods and they look, and no doubt taste, amazing, but using and consuming so many highly "manufactured" products on a daily basis in order to achieve it, would give me pause for thought.

 

[silentsquirrel]

I wish. ((hugs))

I think I'm obsessing totally on food control because it is the one thing I have some power over.
I've had my PIP forms sitting to be filled in for three months and it took me years to get to the point where I plucked up enough courage to even phone to get them sent to me. I've gone past the deadline for them now. Just thinking about them makes me feel sick but if something happened to my husband I'd have no income at all and no support. I will have to make myself fill them in but I will have to phone again and start the process all again to do so.



That's interesting. I shan't bother next time then as the side effects are startling to say the least!!! LOLS It is good news though because that means eating the white bread etc now and then in moderation isn't too terrible for my levels.

Eclairs recipe.

View attachment 14510

• Recipe for the doughy part:
• 1/2 cup of almond flour
• 3 tablespoons of psyllium husk
• 1/2 teaspoon baking powder
• 1 tablespoon melted coconut oil
• 1 teaspoon of flax seed
• 1 cup of water at 70C
• 
  
• Method.
• Mix the dry ingredients together until it is all one.
• melt the coconut oil - I do it in the microwave in a silicon cake cup - it takes 10 seconds in mine.
• Pour the hot water into a measuring cup then pour the oil into the dry ingredients followed by the water - I pour it over the cake cup to rinse as much of the oil into the mix - saves waste and makes washing up a bit easier.
• 
  Mix the mixture with a spoon until it is all gloopy and keep going until it sticks together and a bit longer until it is a nice ball.
• 
  It will be fairly soft and puffy because of the psyllium husk, flax and baking powder.
• 
  
• Shape it into four longish buns,
• 
  
• I then put mine into a poached egg maker as shown in the picture. I took the inserts out and put one 'bun' into each compartment and then microwaved at full power without the lid for 4 minutes one way up and then very carefully turned them over and microwaved for another 4 minutes. I think this would work if you put them in any shallow microwavable container.
• 
  
• Then I put them on a cooling rack.
• 
  
• I whipped some double cream with a bit of powdered Sweetener and put it in the fridge.
• 
  I put two squares of chocologic chocolate into each compartment of the poached egg maker.
  
  When the buns were cooled - I made an incision with a sharp long bladed thin knife (they will have a pouch in them as the microwaving puffs them up) and then used an icing bag and nozzle to squeeze the cream into the 'buns.'
• 
  I put the filled eclair buns into the fridge to chill.
• 
  
• I microwaved some chocologic chocolate (any low carb or 100% cocoa chocolate will work - or you can make your own chocolate with 100% cocoa powder mixed with coconut oil and a bit of cocoa butter in the microwave) until it was only just melted and then using a tiny plastic spoon put some on top of each eclair and then pop them back into the fridge until the chocolate has hardened up

Great, thanks!
I just need to get the psyllium husk ordered. I'll try with melted butter rather than coconut oil, not keen on that.

 

[NotWorriedAtAll]

@NotWorriedAtAll Just to reinforce @silentsquirrel's comment. Metformin takes days if not weeks to build up in the system to be effective. It is not like taking a Paracetamol for a headache so I would not risk upsetting your system ny taking an odd one here or there for no significant gain.

Does it not concern you at all that you are using a lot of processed foods and chemicals in your baking?
Don't get me wrong, I greatly admire your commitment and determination to make all these low carb foods and they look, and no doubt taste, amazing, but using and consuming so many highly "manufactured" products on a daily basis in order to achieve it, would give me pause for thought.

Quick answer no. The ingredients I use are much less processed than something like rapeseed oil and no more highly processed etc than salt (which commonly has potassium ferrocyanide in it as an anti-caking agent - and yes it is a salt of cyanide) , white flour, baking powder, bicarbonate of soda, cream of tartar or stock cubes or non-brewed condiment or soya sauce or indeed the milk that people buy every day which is highly processed and reconstituted.and I have checked everything I use for health effects and they are all things that have been used for many many years. I personally have no allergic responses to any of them and I am a sensitive person as far as stuff like that is concerned. I'd rather make my own loaf and know the reliable source of the ingredients and exactly what and why they are in the recipe than buy a loaf of bread with soya (which I am sensitive to) and palm oil etc

After all everything is chemicals. Even water. The trick is to know what those chemicals are and how they interact and which ones do harm and which don't. For example I would never use carrageenan as it has reliably been shown to be carcinogenic. Brans and fibres are simply the side products of milling wheat and oats and are therefore ecologically friendly as they mean those side products are not wasted.

The only ingredient I use that is not mechanically derived from plants is xanthan gum and that has tons of science to back up its safety even in large amounts and I only use very small amounts in my cooking because that's all that's needed.

 

[NotWorriedAtAll]

Great, thanks!
I just need to get the psyllium husk ordered. I'll try with melted butter rather than coconut oil, not keen on that.

That would work as well and probably olive oil too.

 

[rebrascora]

@NotWorriedAtAll Thanks for clarifying. I hope you didn't feel that I was being critical... I just wondered if you had given it any consideration, which you clearly have. I was a public health analyst in a previous life, so I have some knowledge of food and chemicals. I very much appreciate your detailed and thoughtful reply.

 

[NotWorriedAtAll]

@NotWorriedAtAll Thanks for clarifying. I hope you didn't feel that I was being critical... I just wondered if you had given it any consideration, which you clearly have. I was a public health analyst in a previous life, so I have some knowledge of food and chemicals. I very much appreciate your detailed and thoughtful reply.

No not at all.
I am planning to put a book together and this type of conversation is useful for me as it helps me recognise the sorts of questions people might have about this type of cooking. Thank you.

 

[Toucan]

Here's my eating day again

Breakfast: Mix of egg, almonds, seeds, blueberries and a dash of nut oil - microwaved for a couple of minutes
Lunch: Cottage cheese, smoked salmon and green salad with oil and vinegar dressing
Snack: Finncrisp with peanut butter
Supper: Chicken wings (from double cook yesterday) Cauli-rice stir fry with sweetcorn, onion, garlic, yellow pepper, celery/
Drinks: tomato juice, tea, coffee and water.

Total carbs around 60g BG reading this morning 5.7

 

[karloc]

My extreme diet - not for the faint hearted 🙂

Yesterdays 'food'!
Breakfast - White coffee, full fat milk, no sugar (oh how I miss you).
Lunch - Coffee - couple of spoonfuls of clotted cream (that stuff is so nice 🙂).
Dinner - Tin of tuna with 2 large fried eggs, Coffee
plus a few extra coffees through the day and a few cups of bovril.

Yes I do feel hungry / starving 🙂. Finding what works for us is one of the hardest parts.

 

[NotWorriedAtAll]

Food yesterday.

Breakfast - one sliced tomato with my home made cottage cheese

Cup of decaff coffee to drink - no milk no sweetener.

Lunch/evening meal - Tinned corned beef, guacamole made with avocado, lime juice, grated spring onion, Worcestershire sauce, tabasco sauce, olive oil, mayonnaise, lettuce leaves, six radishes and for dessert fresh strawberries with whipped cream and a very tiny amount of xylitol.

Snack at bedtime - small amount of peanuts and a small chunk of drywors.

Yesterday was delivery day from the butchers and the local fruit and veg people so I was spoiled for choice after spending ages prepping everything to make sure it would all keep and I won't waste anything.


Breakfast today was bacon, half a tomato and decaff coffee and half a tin of laverbread made into patties with psyllium husk, linseed and chia seed and almond flour and oregano and then microwaved and then finished in the bacon fat.

I've just finished cooking the small chicken that came yesterday in the delivery so we can have it cold later with salad.

I'm planning on making both keto versions and sugar versions of lemon marmalade and lemon curd and making 'proper' bread and keto bread today as a hot kitchen is ideal for bread making and tomorrow is supposed to be super hot and I won't want to cook indoors tomorrow.

 

[Kaylz]

Monday
B - jumbo oats made with almond milk (Asda own rather than the usual Alpro, shame I cant get it all the time as its just as good and A LOT cheaper!) and a dollop of peanut butter, cup of coffee
D - wholemeal smoked Bavarian ham sandwich and a dark chocoloate kit kat, pint of water
Pint of water
T - king prawn & mozzarella 2 egg omelette, boiled baby potatoes and steamed broccoli and a 25g bar Moser Roth 85%, pint of water
Cup of coffee
1 digestive before bed
Yesterday
B - Same as previous day
D - Same as previous day
T - chicken breast, boiled baby potatoes, roasted broccoli and a splodge of mayo, 1 square Lindt 90%, pint of water
Cup of coffee
2 digestive biscuits before bed
Today
B - Same as previous day
D - wholemeal prawn sandwich and a dark chocolate mint kit kat, pint of water
T will be - mince & mushrooms with an egg dropped in for the last 5 minutes, boiled baby potatoes, steamed broccoli, 1 square Lindt 90% and a pint of water

May add some of my flavour concentrates into my porridge some day too
xx

 

[NotWorriedAtAll]

Today's food
Breakfast: Home made lemon 'rice pudding' made with konjac rice, some of the homemade lemon curd I made this morning (three eggs, sweetener to taste and the juice and zest of two large lemons - whisked together and microwaved in 40 second bursts until it thickened into lemon curd) and some cinnamon and double cream.

Lunch: Leftover chicken. Posh way for saying I picked over the bones.

Evening meal: Half a cucumber and then I made another batch of rice pudding with lemon curd and cream as I had done for breakfast and this time I didn't share.

Late snack: Lemon ice cream to use up the last of the double cream before it turns.

 

[Toucan]

Breakfast: Chopped strawberries, Greek yoghurt, mixed seeds
Lunch: Tuna mixed with soft cheese, celery, peppers and spring onions
Snack: A few walnuts
Supper: Home made pizza. Crust made with ground almonds, cauli-rice and olive oil. - First time I made this. Much to my surprise the crust held together quite well, it tasted much better than I thought it would and was quite filling. - Even some left-over for next day lunch.