Support and ideas for those on low-carb diet

Is the butternut squash easy to do Anya? Don't want to be slogging my guts out turning the handle!

And what about celeriac? !

Mamie I don't have too many kitchen gadgets, so have no other way of slicing, dicing, mandolining, etc. but just didn't want another piece of equipment to join the George Foreman grill, salad spinner, and other wotnots in the lower cupboards!

Butternut was the hardest to do, but it was worth it for the taste River (at least I thought so) I chose one which was mainly all neck and not too wide. Not tried celeriac but will soon.

My very favourite was beetroot. I peeled it raw and then roasted the spirals in the oven with a dash of oil (toasted sesame) and fresh ground pepper. The carrot and sweet potato I did in the same way and they worked also.

I can only say I'm happy with mine. I'll try the courgette again next week.

The roasted beetroot sounds lovely - I'm convinced!

Roasted beetroot is delicious.

Especially delicious sprinkled with feta cheese, black pepper and basalmic vinegar

Home-made 'skinny' cheeseburger tonight, wilted cos lettuce with capers and a mixed salad.

I was going to ask what makes of spiraliser you all have and would recommend, as I really do want one before the veg in the garden get going.

This is the one that I have in mind

sprialiser

I've the one that has a bowl underneath and acts as a grater, mandolins and juicer as well. My courgetti and carrot spirals puttanesca was really good. I'm doing it again later this week.
Only ever tried beetroot pickled but I'm going to try it spiralised, roasted with feta and olives on Monday. I've some golden and candied beet to try.

It's got good reviews.

I have this one
www.amazon.co.uk/Lurch-Attila-Hildmann-Vegetable-Spiralizer/dp/B00E9SW4IA/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1431195879&sr=1-10
It was cheaper on amazon.fr though!

Do you have any problems with the feet sticking? That seems to be the main complaint, maybe it's the surface you use it on that makes the difference.

That's the same make as mine River it's very simple to use and easy to clean.

Mine sticks well to wooden work tops.

Goodness it's hot. Had to come in from the terrace as it must be about 28 out there.
We are having barbecued rib of beef marinaded in oil and fresh herbs, with roasted courgettes, onion, garlic, carrots and tomatoes.
Strawberries to follow.

23C here, I wish I had thought of eating outside! I have a huge mixed roast veg tray on the go, with that we are having chicken breasts stuffed with garlicky cream cheese and chopped prunes and wrapped in bacon. The chicken breasts are huge, so should stop DBH asking where the potatoes are.

Cod with fennel, bacon and leeks tonight, delicious.
Had courgetti last night with a vegetarian bog. sauce, that was lovely too.

I think that is what I am most looking forward to, a spag bol that doesn't make me feel guilty. When DS is at home it's his favourite meal, but I look at all that fat and all those carbs and remember that it was after eating it that my ulcers (caused by diclofenac) first showed themselves - I thought I was having a heart attack.

It's hot outside today so I've come in for a quick coffee (and a sneaky look at Gnet) I keep telling myself that digging out nettles is good for the waistline - actually my jeans are telling me it is but boy, I wish I was ten years younger.

I've lost another 2lbs so I'm

Avocado and prawn salad for lunch.

Well done Merlot

Just had an early lunch of cold roast chicken thighs and coleslaw. Don't need much of that to fill you up.

Off now for talk on Fulke Greville.

I had a mini lentil loaf and coleslaw on salad. Back to roasted chicken thighs, roasted veg and quinoa for tonight.

We have had a morning off from the garden to visit the art gallery in Le Havre, which was excellent. Had lunch in a little bar / restsurant in the Pays d'Auge on the way back and ate a very nice salad "terroir" of cheeses (of course), andouille, apple, lettuce, tomatoes etc. We ignored the toast and bread but succumbed to a small beer!

Well done! And to merlot, I do hope her jeans don't fall down.

I make spag Bol with Quorn mince -no fat - and use very little oil to sauté the onions janer, we can't tell the difference from beef mince. I add garlic, mushrooms, courgettes, tomatoes, peppers and a couple of tins of chopped tomatoes plus a jar of pasta sauce if feeding a lot of people.
I don't think it has much fat at all and is pretty much carb-free.
Try it!
I did it with courgetti and spaghetti for DH.