What did you eat yesterday?

[trophywench]

Chevre being French for goat, what on earth is chevre style goat's cheese?

 

[harbottle]

B: Yogurt, Peanut butter, vanilla essence, Lemon juice and raspberries
L: Leftover chicken mixed up with apple and celery and dill (Caldesi)
D: Chicken breast baked with mustard with steamed green veg and cauliflower rice.

Have the sutures removed from my dental implant - healed nicely without problems, next step is getting the crowns on both implants.

 

[Leadinglights]

B: Greek Yoghurt, blueberries, 15g low sugar granola
L: trout pate, half slice toast, cucumber, cheese, 1 oatcake, half apple
D: chicken thigh wrapped in bacon with stilton, baked butternut squash, broccoli, gooseberry and redcurrant crumble with cream.

 

[surelynot]

First Post here on the What did you eat yesterday 🙂 slowly changing the diet... just need to cut out the drink

Brunch was an omelette with spring onion, and a coffee. Dinner was a cheese and onion slice (I need to cut out pastry!) with a Greek salad.

 

[Felinia]

Today's dinner. Vegetable casserole (carrot, swede, celery, onion, squash, sweet potato, mushrooms and a tin of tomatoes). 352 cals and 26.2gm carbs, so a bit higher than usual.

 

[Leadinglights]

B: bacon, sausage, tomato, slice toast
L: mackerel pate, cheese, tomato, cucumber, ryvita thin, oatcake. half apple
D: chicken, nacho peas, salad, half roll, jelly with fruit in and cream.

 

[surelynot]

Brunch: 2 slices sourdough rye toast & butter with smoked salmon.

Dinner: 2 baked salmon fillets in dill butter with a good portion of homegrown purple sprouting broccoli sprinkled with parmesan.

 

[surelynot]

Breakfast: Yeo Valley 5% extra thick yoghurt 225g (8g carbs), with 4 strawberries and 1 tbsp Eat Natural low sugar granola (5g carbs)

Dinner: Spicy vegan tofu with barenaked noodles & stir fried veg (10.3g carbs)

 

[NotWorriedAtAll]

today

Breakfast - experimental blinis almost zero carbs and two small leftover chicken drumsticks from yesterday and a big mug of decaf coffee - black no sweetener.

Lunch/evening meal: Lasagne. I tried out Eatwater zero carbs konjac lasagne sheets and was very impressed with the way they turned out. This is the lasagne out of the oven.

I used one pouch of lasagne sheets and there was enough lasagne for me and hubby to have two helpings each and for leftovers to go into the fridge. They are just like al dente pasta but we like it that way so it suits us fine.
I am still full from the lasagne so will only have a cup of peppermint tea now before bed. my blood sugar now is 5.0 and it is three hours or more since I ate.

 

[surelynot]

today

Breakfast - experimental blinis almost zero carbs and two small leftover chicken drumsticks from yesterday and a big mug of decaf coffee - black no sweetener.

Lunch/evening meal: Lasagne. I tried out Eatwater zero carbs konjac lasagne sheets and was very impressed with the way they turned out. This is the lasagne out of the oven.
View attachment 20647
I used one pouch of lasagne sheets and there was enough lasagne for me and hubby to have two helpings each and for leftovers to go into the fridge. They are just like al dente pasta but we like it that way so it suits us fine.
I am still full from the lasagne so will only have a cup of peppermint tea now before bed. my blood sugar now is 5.0 and it is three hours or more since I ate.

Have you tried much konjac stuff? I don't even know what it is... but i tried some ramen the other day and was pleasantly surprised! Though the water they were in absolutely stank!

 

[Leadinglights]

Have you tried much konjac stuff? I don't even know what it is... but i tried some ramen the other day and was pleasantly surprised! Though the water they were in absolutely stank!

I tried some Konjac rice, it was revolting and went in the bin. some people do seem to find it fine and do like it.

 

[Elenka_HM]

I tried konjac noodles, they really don't taste like nothing to me, just take the flavour of whatever you put in. But the texture was not great (it may well be my cooking, I'm not an expert). Anyway, I am on insulin and don't need to eat so low carb, so I'd rather have a small portion of regular pasta occasionally.

Some people also have pasta made from chickpeas or beans, I tried some and it's good, not as low carb as konjac but better than regular wheat pasta apparently.

 

[NotWorriedAtAll]

Have you tried much konjac stuff? I don't even know what it is... but i tried some ramen the other day and was pleasantly surprised! Though the water they were in absolutely stank!

I use a lot of konjac and have been doing so for many years now.
I enjoy foods from different cultures and countries and before I was diagnosed I used to like glass noodles and some mushrooms and other foods that have a similar texture to konjac.
I find when prepared appropriately depending on the recipe they are excellent. This brand is more like the italian pasta styles and the brand I used previously is more like glass noodles and asian style noodle. It is good to have the choice available. The new (to me) brand is excellent for macaroni cheese, pastitsio, lasagne and as a substitute for orzo in Greek recipes and also for different types of noodles or rice in asian cookery. I also use the rice style to make a delicious creamy rice pudding. I like the fact these do not have any taste of their own - they absorb flavour very well and now I can match the texture to the recipe even better than I did before.

 

[Leadinglights]

B: Greek yoghurt, seeds, 15g granola
L: tomatoes, olives, 2 ryvita thins, tongue, cheese, half apple
D: fish goujons, salad, sugarfree jelly with fruit in and cream
square dark chocolate, satsuma

 

[harbottle]

Bit of a stressful day, travelling the Mallorca. Had no sleep, got up at 4:00 and had breakfast. Then on the way there the wife tells me I need to fill in some forms and get some NHS CovID pass for overseas, which meant scanning passports in the taxi to validate my NHS account (Despite using it it ages already!) Had some oats from Pret at the Airport, surprised to see a small rise of 2mmol/L and quick fall back down to the stress induced level it was before!

For dinner, went to local restaurant and ordered squid with salad and tried to say ‘no chips’. But it came with a (small) portion of chunky chips and I also had two bits of french bread with ailoli. BG went up to the sevens around an hour later, two hours later was back to the 5s… so something is still working in there. A rare treat, though.

 

[Mica P]

Chicken Tikka Salad for lunch with cottage cheese

 

[surelynot]

B: Greek yoghurt with strawberries, blueberries and a tbsp of granola.
L: 4 dark rye ryvita with tuna mayo and cucumber.
D: Wholewheat pitta with 2 eggs, salad, and feta.

 

[Mrs Mimoo]

a greek yoghurt. breakfast
two slices of livlife bread and a bit of ham. Lunch
200g of lean gammon, celeriac fries and broccoli: dinner
4 squres of 99% dark chocolate from montezuma: snack.
4 cups of decaff americano and a cup of PG

 

[Mrs Mimoo]

B: Yogurt, Peanut butter, vanilla essence, Lemon juice and raspberries
L: Leftover chicken mixed up with apple and celery and dill (Caldesi)
D: Chicken breast baked with mustard with steamed green veg and cauliflower rice.

Have the sutures removed from my dental implant - healed nicely without problems, next step is getting the crowns on both implants.

I just had a crown and a re root canal, my condolences to your cheque book.

 

[Mrs Mimoo]

I use a lot of konjac and have been doing so for many years now.
I enjoy foods from different cultures and countries and before I was diagnosed I used to like glass noodles and some mushrooms and other foods that have a similar texture to konjac.
I find when prepared appropriately depending on the recipe they are excellent. This brand is more like the italian pasta styles and the brand I used previously is more like glass noodles and asian style noodle. It is good to have the choice available. The new (to me) brand is excellent for macaroni cheese, pastitsio, lasagne and as a substitute for orzo in Greek recipes and also for different types of noodles or rice in asian cookery. I also use the rice style to make a delicious creamy rice pudding. I like the fact these do not have any taste of their own - they absorb flavour very well and now I can match the texture to the recipe even better than I did before.

I am now a major konjak fan as before diagnosis, I was a pasta addict. Now I can have pasta of sorts, but not diabetes. I miss the chewy satisfying texture of real pasta, but not the thirst, and the fatigue of having a high HbA1C!! I saw your fab pix of lasagne using konjak and will try that soon. x