I’ve started an Instagram account for the photos of what I’m eating. You can find me at LCHChef.
This doesn’t look pretty but it was one of the most delicious things I’ve eaten in a while (and that’s really saying something, considering how well I’ve been eating lately). The cream cheese made the difference – mouthfuls without cream cheese were lovely, but ones with were just something else. The long things are bean sprouts. They’re a brilliant substitute for things like rice or dahl. I stir fry mine quickly, usually in a pan that’s had bacon or something similar in it, just to give it some extra welly.
Given what I was saying yesterday about photographing my meals improving the presentation, I had to laugh when DD mentioned how nicely her meal was presented!
Say no more. Today I’ve been busy making things for Hallowe’en (and I’m not done yet), while my children make ridiculous amounts of noise and in the case of my five year old, get pretty unreasonable about just about everything. I’ve lost track lately but I think it’s almost that joyous time of the month.
This is the sort of day that would until very recently have had me reaching for anything sweet or sinful in the house, but it dawned on me as I stomped off to town bad-temperedly at 4pm that I hadn’t had any urge whatsoever for sweet things. I was amazed and really delighted. If I can break that ‘make me feel better’ connection with ‘bad’ foods I’ll be removing one of the main triggers for failing with LCHF. Once I’ve broken the spell, I find it very hard to start caring again about what I eat.
Having said all that, I bought an 85% cocoa solids bar of chocolate while I was out. I’m not planning to launch into it this evening but it’s good to know it’s there in case of emergency. What I am planning to launch into this evening is a bloody big glass of red wine. I’ve been saving it, and tonight is definitely the night. Once I’ve made the jam tarts and prepared the Hallowe’en gunge, that is.
I consider myself fairly well-informed about food and nutrition, so I’ve assumed that various foods are too high carb for me. I would include in that some Bisto instant gravy granules that I bought recently (my culinary abilities curl up and die in the face of gravy, esp as it has to be veggie for DH) and all of DH’s Quorn foods.
I made a roast this evening and wanted to do gravy. I love gravy so double-checked the label, just in case. Imagine how delighted I was to read Carbohydrate: 3.2% – yippee! While I was at it I looked at the packet of Quorn Steak Strips I was cooking for DH, and saw that they too were under 5% – 5% is my threshold. I’m not likely to want to eat much Quorn stuff, but it’s handy to know if I fancy a change. Perhaps Quorn is missing a trick and should market itself as low-carb, rather than low fat?
I have an aubergine in the fridge, one of my all-time favourite foods but quite a recent discovery for me. It’s not going to last forever so I’ll need to use it up tomorrow. I have a favourite aubergine recipe but it involves yellow split peas. I still regard YSPs as a healthy food but not a low-carb one, so I’ll substitute something else or do without that texture. The recipe is cooked in two parts anyway, with the YSPs added at the end, so they’re entirely optional though entirely delicious. I have lots of peppers too (the supermarket sells bags of them ridiculously cheaply) so I’ll roast some peppers to have alongside.
The recipe is Nigel Slater’s Split Peas with Aubergine. I love Nigel Slater’s recipes and cherish my copies of Tender, especially as I am a veg grower myself, in a very small and fair-weather way.
This recipe originally appeared in the Observer on 22nd September 2013. I’ll paraphrase it:
Soften a chopped onion. Pummel 10 cardamom pods with rock salt and add to onion with a teaspoonful of cumin seed. Add ground turmeric (I won’t tell you how much – to taste. I add LOADS.). Stir in a can of chopped toms and leave to simmer.
Separately, slice the aubergine quite thinly, then fry til soft and golden (oh that texture – I come over quite Lana Del Ray at this point. It’s just exquisite.). Add to the tomato mixture and that is the body of your recipe. Serve with whatever suits your palate/waistline/guests, garnished with fresh cilantro.
I have a whole follower, hurray! That’s lovely, but pursuit of followers wasn’t my reason for taking to Instagram. However, it’s great to get the thumbs up for the meals I’m eating, especially as most of them so far are from Scandinavian LCHFers – that’s the real deal.
Photographing my meals has become an integral part of preparation, and it’s making me think far more about presentation that I do usually. I’m not a bad cook, but it’s always been a family joke that I get 1/10 for presentation, which is about what I got in my Home Economics O level. It’s an added bonus that I’m now sitting down to meals that are nicely presented, as well as extremely good for me.