A new low-carb support thread for 2016

Yes fine thanks Anya; we never do much but are having a quick trip to the Normandy Impressionist 2016 exhibitions soon.
Pot-roast veal and cauliflower mash tonight.

Hope the anniversary went well Mamie? It's our 47th in August too.

New chickens started laying last week - at least 2 of the three have. Lovely little pullet eggs

Have GDs 1 & 2 staying over the weekend and they love collecting the eggs. One of the simple pleasures in life, opening up the nesting boxes to see eggs there. So a simple lunch of cheese omelettes and salad today I think.

CongratulationsMamie and your DH. Hope you had a lovely evening

Last night was our 47th anniversary so we had duck breasts with limoncello followed by the Elizabeth David chocolate mousse.
Tonight is sausages and salad!
I also did a prawn Marie Rose for lunch yesterday, which made a nice change.

Pork chops with a blue cheese sauce. Asparagus and broad beans from the garden , this evening.
My DD said 'Yuk' when I told her, so we shall see .

So far I've tried a chicken dish with preserved lemons and olives. That was ok. Then last week I make a lovely lamb tagine, with wonderful spices and that was amazing. Served it with cauliflower couscous.

The lamb was delicious Anya and I used the leftovers in a tagine tonight. How are you getting on with yours?

Sarah Raven's Chicken Puttanesca this evening from the 5:2 book. We have people coming to view the house so something in the oven might smell nice

BB love that recipe for stuffed peppers, great for veggie guests too. Going to try out a moussaka recipe tonight as I've a big family meal (for 10) coming up, one of whom cant eat glutton.

Might try those hash brown later this week.

That's absolutely wonderful TOW

mamie 'm a great fan of cooking a chicken in a roasting bag, must try it with a lamb joint sometime too.

Garlic is a good idea and cheese perhaps TOW ? We have just had Hairy Bikers peppers stuffed with mushrooms, hazelnuts and feta, to name a few ingredients. Really tasty with a big green salad.

I made the hash browns , they stuck a bit but were good. Might make them next time with a wee bit of garlic in them . Felt like naughty carbs in my mouth , what a clever cheat .

Brilliant news TOW.
Today we had chicken Waldorf for lunch then shoulder of lamb (rubbed all over with garlic, butter, cumin, coriander and paprika) cooked slowly in a roasting bag for three hours for dinner.

Well done tired that's what we like to hear

I wish I'd known about this way of eating 30 years ago . It's simple and easy and feels a bit naughty as it breaks the old dieting rules ! Weighed myself this morning and I've now lost 2st 12lbs ! So delighted and feeling great .
Might make your hash browns later , BB .

I made some cauliflower hash browns yesterday. Recipe from the Diet Doctor.They were quite successful so I shall make some more and freeze them. They were nice on their own with mayo and a salad and I think should go well with bacon and an egg for breakfasts.

Let me know if it works for you shysal as I'm notorious for messing up recipes and need something idiot proof.

Many thanks for the recipe Pippa. I shall try it soon.

Lazigirl an easy lunch idea...buy a ready cooked, hot chicken. We eat it with coleslaw or Waldorf salad (shop bought unless feeling creative) then have the rest for dinner - perhaps in a Caesar Salad, substituting the croutons for crispy bacon?

I have adapted this from a recipe I found somewhere, but can't remember where.

Crispbread -
1 and 3/4 cups of mixed seeds
2 oz grated strong cheese
2 oz caraway seeds (if liked, I have also used dried herbs of various sorts to vary flavour, or even chilli flakes!!)
1 tablespoon psyllium (light coloured)
2 large eggs
1/2 - 1 teaspoon salt

Oven 180 C

Mix all ingredients together, spread thinly on to parchment or silicone sheet (the thinner the crisper it is)
After about 20 min remove and 'cut' into desired sizes, turn oven down to 140C and leave for a further 40 min. Depending on thickness may need longer to crisp up. If so I turn oven down to 120C. I check to feel when crisp enough.

Keeps for about 2 weeks in air tight container in fridge

Enjoy

Thank you Mamie I look forward to trying them.

My lunchtime salad today:

Leaves (unlike Mamie mine are from a bag!)
2 hard-boiled eggs
8 baby plum tomatoes
Half an avocado
Feta cheese

Drizzled with olive oil and a dash of balsamic vinegar

Very tasty and substantial

Thanks for suggestions everyone, really helpful. I know it has been discussed before but ditto Shysal - lots of pages. I would be interested in crispbread recipes too. Looks like I will have to get my baking hat on, gulp.?

Here they are..
food52.com/recipes/28121-za-atar-spiced-chickpea-crackers-with-maldon-sea-salt
Tonight OH is cooking his favourite chicken casserole recipe with peppers, tomatoes, carrots etc.

Mamie and Pippa, please may I have the crispbread recipes? I expect you have given them before, but there are a lot of pages to trawl through! I bought some chickpea flour to make Socca Pizzas as seen on Hemsley and Kemsley TV programme. Don't know if you are able to watch where you are.
www.hemsleyandhemsley.com/socca-pizza/