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Found 8 results

  1. Hello Everyone! I'm Julie. I'm new here. I started on April 1, 2017. I started Whole30 on the suggestion from my acupuncturist. I'm in the process of being diagnosed with Fibromyalgia, and she thought it would be a good answer for my widespread pain and chronic fatigue. Things have been going really well, and I feel pretty great! I didn't really experience the severe detoxing feelings I was expecting, and the first couple weeks weren't so bad at all! I think part of it is that I'm so used to feeling so crummy all the time, that the detox feeling I WAS getting - I would trade for my "normal" fibro-feelings ANY day. Also, I KNOW that I went into it with the right mindset to do this. I took the suggestions from the book: I read my book, I did my homework, I chose a good time to start it, and made sure to PREPARE, PREPARE, PREPARE! But my main focus that has kept me going is the hope and excitement of just feeling better! My head is 100% in this game! If it's OK - I would like to share my experience so that others don't make the same mistake I did. I just want to say this ONE VERY IMPORTANT THING!!! LABEL READ! LABEL READ! LABEL READ! I'm sure you already know this, but I just want to reiterate it - because it's SUCH an easy mistake to make. I unfortunately learned this the VERY hard way. I was on Day 13 - feeling great - staying motivated - eating delicious healthy food. I had gotten into a great groove with food prep and experimenting with new recipes and gaining confidence in things like making my own ghee and hollandaise sauce. Then I made 1 fatal error. For dinner on Day 13 - I was making sauteed shrimp, which I had done several times before. I went to the fridge to pull out my homemade ghee - and in the door I saw this delicious "famous kream mustard" that is just to die for. Without thinking - I took it out and mixed a dollop of it in with my shrimp. I don't EVEN know where my head was. Maybe I thought - I can have mustard - and that's where the thought ended. Maybe I had gotten too confident and comfortable in my plan and just didn't even think to look at the label. Three-quarters of the way through my wonderfully delicious meal, thinking about what a great flavor the mustard added - my stomach and my heart sunk. I realized - I didn't read that darn label! I have read EVERY SINGLE OTHER LABEL of everything I had eaten up to that point - but I missed one. I sat there for several minutes because my legs felt like they were made of lead. I didn't want to get up and read the label just to find out what I pretty much already knew - that there was something in it not allowed on the program. I finally stood up, slowly marched into the kitchen, with a big sigh opened the refrigerator door, and painfully pulled out the jar. There it was: cane sugar and soybean oil. It's amazing where your mind goes in that moment. "It was such a small amount. Do I REALLY have to start over? If I don't tell anyone, then nobody will know, so I didn't really make a mistake and I can just keep going. It couldn't have affected me that bad, right? It's not like I ate a whole pizza and drank a bunch of Pepsi! What if I go throw it up really quick - does that count?" OF COURSE THAT'S NOT THE ANSWER! I was surprised my brain even took me down that path! I would just be cheating myself. And I wouldn't find out what I set out to learn with this plan: what foods make me feel like total crud every single day, and cause me to have so much pain and discomfort and fatigue. So I texted my acupuncturist - knowing I was really just confirming what I already knew: I had to start over. (I joked about celebrating with a Pepsi. Might as well make my mistake worth it! I did not have a Pepsi.) She told me not to beat myself up, and that an extra 13 days of eating the healthiest I've ever eaten is not a bad thing. She's right. I also knew this deep down. I was just more disappointed in myself for not reading that darn label like I had done 100 times before. I had been perfect on this plan, and due to one little bitty accidental slip up - it had huge effects - and I was having to start over. I was absolutely deflated. I had a good cry when my husband got home from work that night - you know - the kind with the giant, hot, alligator tears that stream down your face from a faucet you can't shut off? That kind. I had worked so hard! I told him what had happened and how disappointed I was in myself, but the lesson was learned, and I was starting right back up at breakfast the next morning. He said, "Really? You're not even going to just give yourself the weekend?" I replied, "NOPE! I'm just going to keep going like this never happened, but now my plan is 43 days. It's now Whole43." And then he did exactly what I needed him to do. He gave me a big hug, also said to not beat myself up about it, and said he had actually gained even more respect for me, and was really impressed by my integrity, in that even with such a small, accidental mistake - I was following the rules and starting over. He was 100% supportive, and that's what I needed. (And thankfully it wasn't day 28!) So April 14 became Day 1... again. HUGE LESSON LEARNED!!! Thank you for letting me share my story. I just hope that it helps SOMEONE out there to not make the same mistake I did. Happy Whole30!!! #readlables
  2. So I'm on day one, and already feeling the effects of no sugar from my regular morning vanilla latte, but I can do this! That said, I was looking at pre-packaged pesto and was wondering if it's compliant? I need to buy a new food processor, but was hoping to make a recipe with pesto tonight. Also, regular yellow mustard doesn't seem to be bad (the ones I've found without sugar, that is). Are there any other hidden ingredients in mustard I need to look for? I also read that Annie's dijon mustard is OK? I want to do this right, so any help is appreciated!
  3. A while back, someone on the forum recommended Woeber's Jalapeno Mustard for making tuna salad. Only one grocery store in our area carries this mustard, thankfully not too far away, as it is now one of our favorite pre-made condiments. Recently my husband took our homemade ranch dressing and added some Woeber's to it, and it was sooooo yummy! We eat it on hard boiled eggs, chicken thighs, salmon cakes, etc. I realize this is not some fancy recipe, but thought it was worth sharing.
  4. Hello! Can anyone recommend a Whole30 compliant alternative to mustard powder which would have a similar flavor effect in recipes? I have a mustard seed allergy that I discovered on my own (throat constriction, itching symptoms) and verified by my allergist through thorough testing. Simply leaving that ingredient out of recipes just doesn't pack the punch that I know the recipes would have otherwise - everyone raves about the amazing flavor of the Whole30 mayo but I have yet to experience it because my mustardless version tastes much plainer than I hoped it would. I've scoured the internet but any alternatives offered on other websites generally involve some other variety of mustard (i.e. "use dijon mustard if you don't have mustard powder on hand", etc). Would love some other suggestions! Thanks so much!
  5. After feeling itchy ears--which is my reaction to gluten; which I have known for a very long time; I looked into the brown mustard I put in my mayonnaise. Its GLUDEN's mayo and it indeed is not guaranteed that it doesn't have gluten...NEWS FLASH, it feels like it does. Have I ruined this entire process and do I need to start over? The ingredients are only Vinegar, Mustard Seed, Salt, Spices, Turmeric. AAAHHH
  6. Looking for a compliant Dijon Mustard and happened upon Koop's Organic Dijon Mustard at our local Sprouts (its like a nicer Trader Joe's). The ingredients list says: Ingredients: Water, organic mustard seeds, organic vinegar, salt, organic turmeric, organic spices. http://store.mustardmuseum.com/product/3245/kosher-mustards However I am quite dubious since I know that *most* dijon mustards are made with white wine, and this label keeps it really vague by just saying "organic vinegars". I looked at the label for Organicville's Dijon Mustard, which is said to be compliant, and it reads nearly identical: INGREDIENTS: WATER, ORGANIC MUSTARD SEEDS,ORGANIC VINEGAR, SALT, ORGANIC TUMERIC, ORGANIC SPICES. Does anyone know if the Koop's is compliant?
  7. Hi All, I've just failed my first Whole30 on day 6 as I had a spoon-full of homemade mayo, which I later discovered was made with mustard containing sulfites . Back to the drawing board. So I'm looking to make my own Dijon Mustard but the reciped I find all seem to point to honey as a sweetener, which makes them a no-go. Does anyone have any recipes or ideas for a substitute for the honey?
  8. I am wondering if gulden's mustard is compliant? I am wondering about the vinegar used, if it is has sulfites?