Buttoni

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About Buttoni

  • Rank
    Advanced Member
  • Birthday December 31

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  • Website URL
    http://buttoni.wordpress.com/

Profile Information

  • Gender
    Female
  • Location
    Temple, TX
  • Interests
    Cooking, sewing, needle arts, playing with my 13# rat terrier Button in my avatar
  1. This Thai Chicken Soup is real good: http://buttoni.wordpress.com/2012/11/03/thai-chicken-soup/ So is this Indonesian Beef Soto: http://buttoni.wordpress.com/2012/12/08/indonesian-beef-soto-soup/ A good Curry Soup: http://buttoni.wordpress.com/2012/07/22/indonesian-sayur-lodeh-coconut-milk-curry/
  2. This recent creation came out real good: http://buttoni.wordpress.com/2012/12/08/indonesian-beef-soto-soup/
  3. This simple kale dish I like to fix a lot. I just adore kale. It's so easy and the sweet edge of the caramelized onion is really good with kale. http://buttoni.wordp...he-border-kale/ Sometimes I omit the southwest spices and just saute the onion, kale and salt and pepper it. It's good both ways.
  4. Oh, my, I just bought some rainbow chard yesteday and have some grass-fed marinated char-broiled beef leftover that would make these nicely for lunch tomorrow. Can't wait to try them!
  5. I love it with finely chopped green onion or chives in it. The riced steamed cauliflower is really good with chopped cilantro and lime zest in it.
  6. I just got around to cleaning mine out of all the wheat products/grains/legumes/sweeteners. Man, I couldn't believe how many containers of specialized wheat-based low-carb baking ingredients I had in there and my freezer!
  7. Well, sad discovery today. Day 28 and just realized I ate whey protein isolate on two occasions. Doh, Peggy! Dairy-based! Oh well, the journey hasn't been difficult, since I'd been LC'ing for 3 years already. So I'm re-starting my Whole30 as of today, officially. I got on the scale and have gained 3# on my failed attempt. What that says to me is I ABSOLUTELY CANNOT tolerate the extra fructose/carbs of the higher carb fruits everyday. That's the only thing introduced NEW during my failed attempt. Starting again today, September 12th, no whey protein, no fruit. 'nuff said.
  8. You got an amazing per pound deal on your meat at your butcher shop. Lucky you!
  9. We've gotten to where we love the taste of the spice blend in this mayo so much, it's about the only way I make my mayo anymore. It's good on EVERYTHING, from cauliflower, broccoli, to chicken or fish! You might like to try this sometime. http://buttoni.wordp...salad-dressing/
  10. I take D3, Chelated Magnesium, Calcium with D and cod liver oil caps. I also started taking CoQ10 and melatonin at bedtime ever since I learned my BP beta-blocker (metoprolol) is known to deplete both melatonin and CoQ10.
  11. One cautionary word on Vitamin D supplementation. I had this experience not long ago. My doc said I was a little low in Vitamin D and the BHRT implants and estrogen hormone cream would deplete it further, so he put me on 5,000 IU Vitamin D3 a day. I had read that most people can take something like 20,000 IU a day OK so I upped mine to 10,000 IU a day. In less than 2 weeks I lost my sense of taste for all things salty or sweet and recipes I'd made many a time just didn't seem to tast right anymore. I then did a little internet research on loss of sense of taste and lo and behold, I found out too much Vitamin D can do that. I dropped back down to 5,000 IU a day and my taste came back in under 5 days. Just thought I'd mention that experience.
  12. Day 15: Halfway mark. Doing just fine on this WOE.
  13. I'm finding a 50:50 mix of coconut cream and my homemade Shawarma Mayo Dressing makes for a depth of flavor and richness you might like: http://buttoni.wordpress.com/2011/08/12/shawarma-salad-dressing/ It's not the taste of cheese, mind you, but sinfully rich.
  14. Andra, it's a red meat and when cooked medium-medium rare on the grill, it tastes like a mild, choice, cut of steak. But I couldn't say it tastes EXACTLY like beef by any means. I've only eaten the ground to date. Will try a steak one day. Of course, it will acquire some of the flavor of any marinade you put on it. I made a delicious veggie soup for suppper tonight out of the 8 oz. cooked piece we had leftover and threw in 3 c. chicken stock from my freezer, 2 cans diced tomatoes, the 2 pieces of grilled yellow squash, 1 carrot, some red onion and 1 c. cooked kale/onions/bacon I had leftover in the fridge. Mmm. Made a VERY good, hearty soup!
  15. Well I wouldn't think you'd want to use so much oil your foods seem greasy. If you use non-stick pans to saute, probably 1-2T. max to sear meats and veggies is all you need. Uncoated skillets may take a bit more, especially if you are sauteeing mushrooms or eggplant. I don't do much deep frying anymore, but if you drain on paper toweling, that food shouldn't be greasy either. I tend to "oven-fry" my veggies and meats on non-stick sheet pans nowadays. But since you used the sprays for years, just about any REAL oil will probably make your food seem greasier than you have been accustomed to in the past.