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Found 11 results

  1. Hello! I'm a bit confused about the Whole30 guidelines surrounding fermentation. Most (if not all) fermentation processes require sugar in order for the bacteria to feed. I made pickles before I started and figured they were off limits because they were made with quite a bit of sugar. But, in reading the website it seems they allow and encourage pickles. The recipe for pickled radishes linked to on the Whole30 site by Chef Richards has a teaspoon sugar in it and the chef states that the little bit of sugar is used up in the fermentation. My recipe had quite a bit more at a 1/4 cup. Is that too much to have been mostly used up? Kombucha also has quite a bit of sugar, but Whole30 allows it as long as its not added in the second fermentation process. So, does this mean I can have the pickles I made or should I just forget it?
  2. Hello! I've been on W30 since April 17 and so far so good. I've been passively reading these forums and thought it was time to contribute. Here is an easier way to make your homemade almond milk with NO straining! 3 tbs compliant almond butter 1 cup of water Put ingredients in blender and mix until combined. That's it. Add optional cinnamon or other w30 compliant flavorings. You can strain it if you like but it's not necessary. I store mine in a regular mason jar. You will need to shake it up before each use as it will separate in the fridge. This is a great recipe if your using it with your coffee. It lasts me about a week While I enjoy a good black cold brew, this was a nice way to shake things up.
  3. Has anyone ever asked your supermarket butcher for beef or chicken bones to make homemade bone broth? I wonder if they would give them to customers for free? Or even for a reasonable price? I can find chicken broth that is compliant, but I'm having a hard time finding compliant beef broth that also doesn't have yeast (moderator Tom said some companies use yeast to hide msg from consumers). I'm finishing day 14 and feeling great! Still so much to learn though....
  4. Mayonnaise is a condiment but this is also my recipe, thanks to a little of tweaks and suggestions from various members. Thought this might help you out because I had several failed attempts: https://www.facebook.com/The-Golden-Graham-Girl-846749345416061/ http://thegoldengrahamgirl.com/2015/12/07/how-to-make-mayonnaise-at-home/ https://www.pinterest.com/pin/441986150910015023/ Cheers! -Lauren (GGG)
  5. Hi Guys, I am heading into Saturday night where we will be ordering in Greek food. I am having a simple chicken brochette (compliant - checked with the kitchen) and a simple salad (lettuce, tomatoes, onions), no Feta. However, I know the creamy-style house greek dressing from the restaurant will not be compliant (almost certain it contains mayo & sugar). I would love to find a recipe for a creamy style of greek salad dressing...something whole30 compliant. To make it creamy, I'll assume I'll need some homemade basic mayo, which I do have on hand (made last Sunday). Does anyone have any recipes for this to share. I am looking for a dressing that has a bit of a tanginess to it. Thanks!
  6. Hi there I am just a bit confused -according to the Whole30 book, the mayo should last about 7 days after the best before date on the eggs, but the ranch dressing only lasts 2-3 days in the fridge. Is this because the ranch dressing has fresh parsley in it? I left out the parsley for this reason, but now I am thinking it is because of the coconut cream, in which case I have half a batch of ranch dressing heading for the bin Thanks!
  7. Hi this is day 13 for me on the Whole30 and I am really excited about making my food from scratch. I tried the Olive Oil Mayo from the Well Fed part 1 book page 43. The mayo looked perfect! Then I tasted it and it was awful!?!?! It has too much of the olive oil taste to it. Help...has anyone else experienced this? I used Carapelli Florence Extra Light in taste Olive Oil (not extra virgin). Curious what else I could do to help with the taste. ALSO is it okay to eat raw eggs because there is a raw egg in the recipe? Thank you! Kelly
  8. Just made a batch of homemade mayo, turned out delish, just wanting to make sure since the mayo is basically all oil. I should be using it as a fat based on the template, correct? Thanks!
  9. So, I've made my own bbq, ketchup, and strawberry salsa.....but how long does it last in my fridge? How should I pack it? In jars or in a tupperware container for it to last longer? Thanks!
  10. I'm going to make stock this week. I've done it before (ACV, bones, water, veggies, cook) and had decent results. My question this time is whether I can throw in the 2 or 3 small pork bones I have along with my chicken bones or if I should keep them separate. I have literally 3 or 4 pieces of either rib or vertebrae from the meat I used for my carnitas and 4 each chicken drumsticks and thighs, plus frozen veggie bits to make it more delicious (celery ends, carrot peelings, etc.). Thoughts?
  11. I made a homemade, really yummy soup the other night. If you like the sound of the title check it out on my blog! http://freckledfoodi...-sausage-soup-i Enjoy