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  1. How strict do I have to be?

    That's good to know. I'll try it with whichever butter is cheaper. Some of them are quite expensive!
  2. sub for cornstarch?

    Thanks Sugar! I added some tapioca starch to a soup last week and it turned into small gel like blobs. However, the instructions in the soup had me mix with hot broth from the soup and then add back in so maybe that was why. I don't have any arrowroot powder but I have heard good you mix with cold broth and add back in? Are the measurements the same? I also saw Bob's Red Mill has a Paleo baking flour that is compliant...I wonder if that would work?
  3. sub for cornstarch?

    Hello, I would like to make this pot roast recipe which I have used in the past (I usually add small potatoes as well) and everything is compliant except the cornstarch to thicken. What would be my best thickening option and how do I use it?
  4. What did you have for supper last night?

    We had prosciutto wrapped chicken breasts (season boneless skinless breasts with salt and pepper and spread with about a 1 tbs of dijon each. Top with a basil leaf or two and wrap prosciutto around. Bake at 425 for 20 minutes. I made sauteed zucchini and mushrooms on the side, but really any veggie goes.
  5. How strict do I have to be?

    That's good to know. Have you tried cashew butter? I *believe* I saw that as well, and there are many dishes that have cashews in them, so I thought about that as well. I am for sure going to make a batch of Sunshine Sauce in the very near future to use up some protein and veggies in a flash.
  6. Mini Travel Oven is Awesome!

    Me again! lol So I have been thinking about this all day long and I really don't want my 2.5 day trip for the dog to derail me. I looked online and found Hilton has Garden Inn suites for about $50 more a night than where we going to stay (normally $100 more a night, but they do a discount since we are going to the University). These have a full size kitchen with cook-top and full fridge and counters, so for that situation I think I will be more comfortable bringing either my Instant Pot or crock-pot if I think its needed. Its a little extra, but I figure we would be spending that on food anyhow.
  7. day 7 for me

    This is my third Whole30 and this time my husband has joined me. We started March 1, so we are currently on day 7. Our goal is to transition to a more Paleo way of eating (at least 80% of the time) after our Whole30 is over. We may go for a Whole60, I haven't really discussed that with him wasn't easy to get him to commit to 30 and I'm actually surprised at how long he has lasted. But he is feeling great, so he may be game. I however, am DRAGGING today. I know the timeline says this, although I skipped the whole kill all the things phase. I was exhausted last night after work and cooking dinner as well, so I didn't prep much today and just had leftovers for lunch (which resulted in not enough veggies). B-1 link Aidell's organic chicken and apple sausage, a small apple, and a petite sweet potato sauteed in a little bit of coconut oil spray. L-leftover prosciutto wrapped chicken (super easy...chicken breasts seasoned with salt and pepper, spread with dijon mustard, topped with a basil leaf or two and wrapped in prosciutto. Bake for 20 minutes, at 425 I believe. I was running short on time, so I heated up some leftover cauli rice (maybe 3/4 cup, diced up a mini avocado and added a handful of halved cherry tomatoes and salt for a side. S-I grabbed a handful of almonds, an orange and a hard egg for later as it will be a good 6 hours before dinner. I am hoping to go to the gym or do a walking video at a minimum. D-I have sauerkraut and turkey kielbasa with a sliced onion in my crock-pot. Not really sure what I am going to serve with it yet? I have some red potatoes I can roast up, but I feel like I need more veggies and I'm not sure what. I have also been drinking some Harney and Son's hot cinnamon spice too, although I noticed today it does list "artificial" flavors on ingredients. I'm not sure what those are, but I will look for a different tea. What I like about it is the cinnamon flavor is sweet without any sweetener. I am HOPING to get some energy back this evening and prep some broccoli/sirloin/tahini salads that I got from an Ellie Krieger cookbook. I have all the ingredients, so I will mostly need to fire up the grill and cook the steak. Seems like all I do these days is cook and wash dishes. Even prepping ahead, I always seem to have dishes.
  8. Mini Travel Oven is Awesome!

    I forgot to add that I am thankful my hotel room is providing a mini fridge and microwave. I am planning on bringing some pre-cooked meals.
  9. Mini Travel Oven is Awesome!

    Wow. You are very dedicated! I am traveling next week and it is a 5 hour trip on the road each way with a dog. We will be in a hotel room for 2 days. I have heard about a lot of people traveling with an InstantPot, but honestly, bringing a cooking thing of that nature seems like a bad idea....too much room for a disaster in such a small place. Plus, I'm very curious as to what the hotels would say if people asked if they could bring a George Foreman or toaster oven....I bet they would say no due to the fire risk.
  10. How strict do I have to be?

    I do have compliant almond butter, but I wasn't sure if it had the same flavor as the sunbutter. It looks like they have it on Vitacost, if I need anything else.
  11. How strict do I have to be?

    So far I am still sticking with the Whole30. There are a lot of things I can make homemade that are compliant, but that takes time. I'm trying to figure out how to make Whole30 work with my schedule. I did have a sugar dragon before, but as things like italian sausage are not sweet in nature, I don't think they would affect me that way. I do have some breakfast sausage recipes I will try this weekend.
  12. Grazing and Snacking

    I hear ya on the nuts. After years of on and off dieting, I know it will take longer than 30 days to cure our food issues and I think it will always have some sort of mental/emotional component. I weigh out a serving of almonds or buy the pistachios in the snack sized bags for this reason and same with the Epic Chicken bites I bought. I tend to think of fruit servings as one apple, one banana, one orange or 1 cup of grapes, berries, etc.
  13. new find-Cauli rice at Sam's

    Thank you for fixing that! It was quite delicious and a time saver.
  14. Grazing and Snacking

    Gotcha. Well, the information you just posted, says that its not really a big deal. The point is to listen to your body and eat when you are hungry. I don't like fruit in my meals, aside from an occasional apple in the am with breakfast sausage. So it would be unusual for me to eat a banana or an orange any time other than for a snack. And I'm not understanding how nuts spike blood sugar when they are mostly fats? Thanks for the information. I will try to be more mindful about asking myself whether I REALLY need a mid-morning snack. There is a long time in between lunch and dinner (usually 6 hours or more), so I plan to continue with those snacks. I find they keep me from getting hangry and going off course. As for the fat, of course I realize that my fat intake would be much different from someone on WW, I was just trying to point out that I am not fat phobic, I just choose to be mindful about saturated fats. This is not to say I don't eat them as I have been cooking with coconut oil or ghee on occasion or last week we had ribeyes for dinner one night. I do eat saturated fat, but I try to be mindful. I am eating plenty of fat, but I am careful with the saturated ones.
  15. Grazing and Snacking

    A source for what you are saying about fat burning being better eating 3 meals a day instead of 3 meals and 2 snacks. And for snacking supposed to be protein and veggies. I don't recall the book being that specific. In past Whole30s when I counted calories (because I am analytical like that and was curious how much I was eating...wasn't using to make sure I didn't overeat, more was interested in how much I was really consuming), my calories were like 1000 a day or something. Even though fats and protein are allowed, I still try to be choosy and often will choose leaner cuts of beef like flank steak and skinless chicken. I'm not afraid of fat, but I don't think there has been enough long term data to render saturated fats totally safe, although I do use ghee and coconut oil in moderation (along with EVOO, and fats in nuts, eggs, avocados and meats). That is a personal preference of mine. I do still consume much more fat than say someone on Weight Watchers.