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What's for Low-Carb Breakfast, Lunch or Dinner? #4

We hit 400+ on the old thread so here we are, starting a new week with a new thread! I made a fabulous pork belly sous-vide yesterday, but it was paired with decidedly NOT low-carb peanut-sesame noodles, so I'm back on the straight and narrow today. Pepperoni and swiss scrambled eggs for brunch, and dinner is still sort of TBD - I got hungry around 4pm and sauteed up a mess of shredded Brussels sprouts in the fat leftover from the belly - added just a touch of the leftover peanut sauce too. DIVINE! I may not need to eat again, but if I do, it will likely be something with chicken thighs.

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  1. Hope all the women on this board who are moms/grandmas/aunties are having a great day!

    The shredded Brussels sprouts sound luscious! We're having a very simple supper---grilled chicken breasts (olive oil, salt, pepper) and string beans sautéed with olive oil, s, p, and some garlic. Later on I'm going to have a couple of very dark chocolate squares and coffee (H will have decaf)

    8 Replies
    1. re: pinehurst

      Lately I've been nibbling a bit at completely unsweetened (baking) chocolate - you know, in small bits, it's really very good and strangely satisfying - !

      1. re: sandylc

        If you enjoy baking chocolate, you should try getting your hands on some Michel Cluizel Noir Infini - it's 99% cacao, and it is INCREDIBLE.

        1. re: biondanonima

          Where do you usually buy it? I thought I didn't like chocolate until I tried the super dark stuff.

          1. re: fldhkybnva

            I've found it at nicer markets in NYC, like Fairway and Zabars, and I've also ordered it online from chocosphere.com. They have a GREAT selection and their prices are fairly reasonable.

        2. re: sandylc

          Folks on this subthread...is there any reason to not eat baking chocolate (apart from taste/texture preferences?) I always wondered that.

          The Cluizel Noir Infini intrigues me. The darkest chocolate I've had thus far is 90%, but I do love me some dark, dark chocolate. As my husband says...dark and bitter, like your soooouuullllll. :-)

          1. re: pinehurst

            Taste only, for me.

            I guess your husband knows best, eh? ;-D

            1. re: mcf

              Absolutely, and yet he keeps letting me cook ??! ha!

              Yah, I'm with you on the baking chocolate I think. I don't use it in any real quantities, but I do always have "eating" dark chocolate around the house for dessert/a treat...and even that, I usually just serve as-is, couple of squares with coffee, etc.

              1. re: pinehurst

                There's no reason not to eat baking chocolate other than the fact that most brands specifically marketed as baking chocolate are not very good. The Noir Infini is marketed as an eating bar, despite its super-high cacao content, and you can definitely taste the difference. However, there are other high-end chocolatiers that make 100% cacao chocolate that will be much better to eat out of hand than a square of Bakers!

      2. Grilled salmon and sauteed spinach with just a few white beans for texture for lunch today - it was a fairly small portion, though, so I anticipate a handful of nuts and/or a piece of cheese in my future for a snack. Dinner is TBD, but DH was mumbling about needing to eat deli turkey for dinner all week (his trainer recommends lean meat in the evening), so I may just make some sausages for myself. Quiche has been sounding good too...maybe sausage and mushroom quiche (crustless)!

        3 Replies
        1. re: biondanonima

          I've been loving quiche recently. It's been lunch for the past 3 wees.

          1. re: fldhkybnva

            Well, the quiche didn't quite happen, but I did enjoy a quick omelet with swiss and herb-garlic roasted mushrooms, plus some chicken-artichoke sausages with TJ's dijon mustard. That mustard has some BITE! Quite a satisfying dinner.

            1. re: biondanonima

              I agree, the mustard is not messin' around.

        2. Breakfast today: spinach and crème fraiche omelet. Lunch: microwave steamed snow peas and leftover apple/chicken sausages. Dinner: taco salad w/o the chips.

          Getting a little bored of eggs for breakfast.

          5 Replies
          1. re: tcamp

            I eat dinner for breakfast, or quiche, or breakfast pizza on a low carb tortilla.

            lately I've been wanting scrambled eggs a lot, often with cream cheese.

            1. re: mcf

              Okay....do you incorporate the cream cheese into the egg when beating the eggs? Does it melt down? This fascinates me. I've added cream, whole milk and sour cream to scrambled eggs (not all at once ha) but never cream cheese.

              Late reaction reply---48 hours off.

              1. re: pinehurst

                I make this all the time - I used whipped cream cheese and incorporate right at the end of cooking, so the cheese melts a little but not all the way. Great with chives.

                1. re: pinehurst

                  I beat the eggs separately, place in pan, wait a little bit, then dump in the cream cheese (I also use the whipped kind), and swirl around until it melts.

                  Tastes great with chopped up ramps also folded in!

                  1. re: pinehurst

                    I don't do it often, but I break the eggs into a not yet hot pan, lightly fork whisk and add a bit of whipped cc when they're about half done. I cook over a fairly low temp. It's kind of tricky knowing that the egg is done when the whole thing looks and feels like it isn't. Fresh herbs are nice.

              2. Tonight's dinner is an adventure for me - Filipino goat adobo. We'll see how it goes. I didn't plan well so I just started simmering. Thankfully I'm not too hungry yet.

                1. I generally skip out on breakfast but lunch today was left over dry rubbed ribs followed by a dinner of pho (sans noodles) from my favourite joint.

                  Tomorrow's lunch will be Roast beef tossed with sushi ginger, wasabi and green beans.