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About Nico

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  1. So, after playing with the menu a bit and calling the local Mad Greens, it seems as though a lot of ingredients were excluded for citric acid. At the restaurant, the girl told me that they dip avocado in lemon juice to preserve the color. So, the new question: are there sulfites in lemon juice and citric acid? A friend who goes to Md Greens is avoiding citric acid for IC and now I am wondering if she should be avoiding sulfites and if I should be avoiding citric acid. I appreciate any insight.
  2. A friend invited me to lunch at Mad Greens. They have a really amazing menu that allows one to select all of their allergens and preferences and it returns menus choices. So, I entered W30 restrictions and got a nice list. I noticed that it excluded avocado even though I didn't. That makes me wonder how well the little menu works. Our location is really loud, so conversations with the staff will be a challenge for me. I'll probably call ahead, but I'm curious about the avocado and it's ingredients. (I can choose olive oil or olives for my fat.) Anyone care to take a look and chime in? My menu: Avocado:
  3. Here is a bone broth faq: I keep mine frozen in ice cube trays and hardly cook anything without some. I've been into pureed soups lately. Bone broth, basil, mint and patty pan squash was the most recent with the squash and herbs from our garden.
  5. Tell yourself you can. Read the program rules again. They are strong and motivating! Remember your own motivation. Remember what the book taught you. Find your strength! Dates and fruits are not snack options. They belong in food or beside meals. If you need to plan snacks, plan mini-meals that look just like miniature versions of the meal template. Have some protein, some veggies, and some fat. Avoid sugars so that you can kick the sugar dragon faster. Feeding the sugar dragon (even in the form of fruit) will fuel the fire of cravings and delay your adjustment to the program. If you are about to start and haven't already, sign up for the daily e-mails. They can help you plan non-food responses to cravings, along with all kinds of other support.
  6. Coconut water may work. I'm a girl who loves apples and pork, but I saw the effect on the liquid with the pork chops I brined last night and I do think I need to experiment with a different approach. I often do pineapple as part of my cooking liquid, but I figure it would do more of that cooking than the apple. Coconut and cherry may be good leads. I'll report back every three weeks or so. Also, if anyone has any other tips for cooking fresh hams (straight from the pasture), I'll take those.
  7. Hey Tom, Do you happen to have any recommendations for curing pastured hams. Ours come fresh. We have seven of them and will be getting more in about 10 days! We've done a wet cure with apple juice, salt, and water, but I had the impression the apple juice may have toughened/cooked the meat. I'd love any suggestions. (A may consider adding a different sugar for non-W30 option, but would rather not have those ingredients around.) Thanks, Nico
  8. I recently read this and want to pass it on to add to your growing knowledge base: I also have this quote from her that sort of helps me understand that things can get worse if I don't take the time to let them get better: As you pull out foods that you are sensitive to, the cells that help regulate immune reactions to those foods die off faster than the cells that are doing the reacting. There’s this weird in between phase, which can last up to a year, where you have even bigger reactions to those foods because the cells that are doing the reacting are still there, but the ones that would normally help keep the reaction relatively controlled aren’t. Focus on fat-soluble vitamins and lots and lots of sleep.
  9. Applegate Farms has a few, but I never find all of them at the same store. My favorite are the chicken apple sausages. They also have little smokies. (Their compliant deli meat is usually behind the deli counter, if you are also looking for that.) Some people buy Aidell's chicken apple sausages. I have seen them in stores and at costco. We also buy Causual Gourmet chicken and red pepper sausages at Costco. I like to fry them with sausages, peppers, mushrooms, and spinach, or eat them with yellow mustard. In Colorado, many of the Boulder sausages are OK. I have found other local chorizo, german, and italian. Breakfast almost always has sugar. I have created my own breakfast sausage spice recipe for ground patties if I want that true breakfast flavor.
  10. It's a perfect little check-list:
  11. Yes, the total is no more than two thumbs, whether that be 1/4 of an avocado some ghee, and some nuts and coconut flakes, or only one source of fat in a one to two thumb serving. You have the choice and the control, within the template. You could probably do a Whole30 with only one type of protein, only one veggie, and only one source of fat. I wouldn't.
  12. I hear people talking about sweet potatoes in servings and in actual, whole, sweet potatoes. I have no idea what this means given that a "serving" isn't well-defined on Whole30 (would it be the rest of the plate?) and that sweet potatoes really vary in size and I only see the ones in my stores. I generally have a starchy veggie with meal one and I sometimes have one with another meal. I would say I have less than a half cup at anytime. My husband and I always share a whole sweet potato and spread it out over a couple of days, unless we are at a restaurant and the whole sweet potato is on side. In that case, we split to veggie sides with one being sweet potato. In addition to the starchy veggie, I try to have something leafy like kale or spinach, and something colorful like tomato, peppers, or zucchini, and I often have mushrooms. There was a time when I used the Whole30 shopping list to count veggies. The last time we did the count, we had 21 out of 48 of the veggies listed and 15 of them were the best choices. Variety keeps me happy and healthy, but I am learning to balance that with simplicity for less time in the kitchen.
  13. It sounds like you have good reasons to be a little low on energy and struggling with sleep! All of those things can increase cortisol, for sure. Stress can also be a barrier to losing weight and feeling good in general. Food can help, especially the timing. Yoga is awesome. I have been trying to add a bedtime routine (including yoga) to help me sleep. The magnesium might help and some people also recommend melatonin. A little sunshine in the morning and softer lights in the evening are also good ideas.
  14. I'd imagine epsom salts might be easier to find.
  15. This is an interesting thread in which Melissa describes a few things that cause sleep issues: cortisol and blood sugar. She explains to eat within an hour of waking and quit a few hours before bed. Also, we didn't ask you about life outside of food and sleep. What kind of stressors do you have in your life?