Low-carb diets support thread

Not been very good post alcohol binge

Started off fine, had yogurt and summer fruits for breakfast but went too long without eating and the niceties got to me, had a bit of a scoff when i got in and only 13 days til my hol too
Got heartburn again now


Ah well, at least work was good.

sweetserendipity wrote: »

Has been, and still is, a beautiful day today. DD2 came home from school whining about how it's always sunny on a school day & that it'll probably be raining at the weekend ... she's probably right!! :rolleyes:

Think we might have a family walk on the beach after dinner :cool:

The weather theory works for us 5 day a week folks too

Read somewhere that it is the pollutants we give out in a working week that 'seed' rain for the weekend - but that could have been a thoughtful dream :rotfl:

Been goodish today. Well good really

Coconut oil n supplements
2 pieces of coconut slice (v filling n tasty)
3 hotdogs chopped up and heated with beans (1/2 tin) and cheese.
Will have
Mix of chopped boiled egg, mayo, cream cheese and smoked salmon trimmings spread on cos lettuce

I know beans aren't lc particularly but I find that a few carbs at lunchtime make all the difference to my energy levels.

When I went strict all was a chore but now post lunch work isn't a bind and I don't yawn all afternoon. :rotfl:

All told, today's carb count is/will be 36-40g. So still not much. Got lots done as well since home time so all to the good.

MXXX

Forgot to add : add black pepper! To the mix spread on lettuce. Was ace and feel q full now

Just late to PC -needed to get some proof reading done for work sharpish, so sat here at 6.30 and got it all done and emailed back!

Had coconut oil, cup of tea, eggy/bacony muffin (much better being kept in fridge and not frozen) and some flaxseed oil in double cream - no berries.

Got some bacon and cabbage (all shredded up and fried in coconut oil with onion and pine nuts or caraway seeds) waiting to be cooked for lunch.

Found myself not having an evening meal recently just because I'm not that hungry though I do make myself have some more flaxseed oil. Interestingly enough I find that my face reverts back to be a problem if I miss the flaxseed oil and coconut oil regime. Each to their own!

Will cook a chicken later today I think, not had it for ages. And will treat myself to some fabulous fillet steak too - don't usually eat beef much but just have a fancy for some steak strips flash fried with a pile of crunchy vegs.

Happy day to you all.

Oh dear Marrow, I hope he's ok and that someone listens to you soon - I know how difficult and life changing strokes can be as both my grandmothers had them, don't know much about mini strokes but can't be good. It sounds though that he is in good experienced hands, even docs aren't listening, you'll be a comfort to him.

sarah - everyone deserves a treat so don't beat yourself up over it and i hope you are ok

my breakfast was good bacon and eggs and coffee with cream - all the better for being cooked by OH!! always tastes better when you haven't done it yourself.

Had spag bol yday with mashed cauliflower, was lovely!

Doing something with whole chicken tonight too, maybe this:

Coq au Vin

Ingredients

25g/1oz butter
150g/5½oz shallots, peeled but left whole
5 garlic cloves, crushed
150g/5½oz streaky bacon, cut thickly
sprig of fresh thyme or a good pinch of dried
350g/12½oz button mushrooms
500ml/16½fl oz good red wine
500ml/16½fl oz chicken stock
2 tbsp balsamic vinegar - maybe omit this? sugary i think!
1 free range chicken, cut into 8 serving pieces, on the bone but skin removed
small bunch flatleaf parsley, chopped
salt and crushed black pepper
Method

1. Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.
2. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.
3. Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or good bread.

om nom nom sounds good

need to take coconut oil, haven't so far on induction - are people seeing/feeling the benefits?