Low Carb Diets Support Thread

durham_mim

Just had the pancakes, they are very nice but I could only manage 3 as they were too sickly. The chocolate sauce wasn't too bad except the stevia went a bit lumpy instead of dissolving, will have to re-think that. To make the sauce I melted two tbsp coconut oil, then added 1 tbsp cocoa and 1 tbsp stevia. Mixed all these together and then gradually added Lactofree cream. I think the nutella sauce above would probably have been nicer but unfortunately it contains lactose.

DEBTMONKEY1A

Durham_mim....was that the recipe I gave? Did you add some sweetener....as my original recipe wasn't sweet so does the 'sickly' apply to you just being full -the choccy sauce, too much sweetener or the taste was a bit full on?

durham_mim

Debtmonkey it was mainly the chocolate sauce. I had the rest of the pancakes this morning for breakfast but used less sauce and it was much better.

Mercy

Durham mim

You could try a variation on the mascarpone dessert. Just use lactofree soft cheese instead of mascarpone.

I've been using the mascarpone dessert recently but without any sweeteners. When I wanted it a bit sweeter I used a small amount - half a teasp - of good manuka honey to 3 big tablespoons of the cheese. Worked out that the carb of the honey was about 1-2g carb. Lots of cocoa and I reckon it'd melt nicely on the pancakes :j

I can't use artificial sweeteners unless in a cooked product. I can taste them and don't like it :cool: However, if a small amount of something like honey is used, the carb count is minimal. The results can be amazing! :j

Mx

DEBTMONKEY1A

Durham-mim, Mercy...try super quick ultra low carb jam! 135 gm ish frozen berries, 1 tbsp water, 2 tbsp chia seeds, 1 tsp lemon/lime juice (or to taste). Heat fruit in pan with water-mush until desired consistesy...bring to low boil. Add chia seeds, simmer 2 mins until starts to thicken. Sweeten any way you want (mercy-I get on with the ZERO carb pure sucralose powder-mixed & put in an old 'sweetfreeze'/sucralose bought on amazon dropper bottle-on additives-hard to tell difference between this & sugar in my opinion). For me used frozen raspberries-whole thing-8 nett carbs! LOVELY LOVELY on pancakes! If you don't like the 'seed' taste of chia (it swells to thicken)-gtind 1st before adding. Could be done with any soft fruit. Blueberry would be nice! Might make a blackberry/garlic & chilli 'jam' soon...!

Made this in am-absolutely fab substitite for jam....with sucralose only 0.7gm carb a teaspoon!

Mercy

Hi Debtmonkey!

Your LC jam is on the list! :j

Sounds v good.

blackberry/garlic & chilli 'jam' sounds wonderful! Do let us know when you perfect it I want some

Mx

Mercy

Hi all!

I've been cooking up a storm today

I'm perfecting my no-spud corned beef and veg hash. Second time of making and you really do learn something every time. I keep notes on my 'cooking' spiral bound and date them. Today's tastes so good but all things mushed a bit so it's the best thick soup EVER! Rather than What I was aiming for. :rotfl: Will get 5 lunches from this. Nommy goodness!

I also made a 'big burger' which I will be slicing up and having with the breakfast combo.
Also a Mexican Fudge - ditto for breakfasts and snacks.

For the first time I'm also making a pork Xacuti curry. I've added green beans and baby sweetcorn and will pot up over crushed cauli and spinach as a base. Should get 5 or 6 from this.

As I always pot my curries onto cauli and/or spinach base and always make sure there are plenty of veg in the curry the carb count can seem high - aroung 25-30g per portion. I just see this as most of my carbs for the day and know I have had good fresh veg for them, rather than wasting them on tat. :cool:

So, it's very warm chez Mercy and it smells delightful :rotfl:

Mx

DEBTMONKEY1A

£1-10 for 500gm dried-asian/chineese shop! Did 2 lots...1st one-washed/soaked 12 hrs approx. Pressure cooked for 25 mins. Lovely/soft-great texture-like the beans in a tin of baked beans! NOT SALTED at all-left this for adding to spicy salads, chillis, making daal, brownies etc.

2nd batch-Washed,7 hours soaking -full kettle of water + 2 tablespoons SALT. Drained-27 mins pressure cooked, again in SALTED water with2 2 whole cloves garlic & 1/4 onion.

Result-Slightly fully flaovured beans for 'savory' dishes (chilli etc). Maybe I slightly overcooked but I like then soft. Tonight had 50 gms with tomato,green pepper, feta, oniion, chilli (fresh), mayo +lemon juice-seasoned well-LOVELY low carb healthy food.

All frozen & zip-locked.

4 NET CARBS PER 100 GM!!! Compared to most beans at 13-18 per 100gm!!!!

Just need to try/find black soy. Bee in my bonnet re: this. Certain websites SAY they;black soy just cos they are chinese black beans but as far as I can find out they're NOT. Even phoned a supplier-sous chef-who contacted the chinese importer & they just said 'black beans' (even though description says 'black soya beans??!'.

At 4 net carbs-100g-deffo a thing to add to inventory!

Mercy

Hiya debtmonkey.

Not about bursting bubbles but have you investigated soy?
I mean fermented against unfermented?

Far Eastern folk ate soy only once it had been fermented.

Anyway

https://www.google.co.uk/search?q=unfermented+soy&oq=Unfermented+soya&aqs=chrome.1.69i57j0l5.10494j0j7&sourceid=chrome&espv=210&es_sm=122&ie=UTF-8

I am not a fan. You make your own mind up. :beer:
Big love XXX

MX

DEBTMONKEY1A

Hi Mercy...only thing I read was something about something affecting thyroid but only in uncooked stuff? Seldom use soya flour...was mainly gonna use then for occaisinal salads (50gms-like tonight)...chilli, brownies ec-will take a look though!