roupl

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  1. Like
    roupl got a reaction from Carolyn Koron Parise in Rescue my mayo   
    Also, I LOVE this video. Fool proof mayo, seriously. You can't screw it up. The trick is to let all of your ingredients comes to room temperature prior to blending and use extra light tasting olive oil (or some other neutral tasting oil of your choice)


  2. Like
    roupl got a reaction from Carolyn Koron Parise in Rescue my mayo   
    Also, I LOVE this video. Fool proof mayo, seriously. You can't screw it up. The trick is to let all of your ingredients comes to room temperature prior to blending and use extra light tasting olive oil (or some other neutral tasting oil of your choice)


  3. Like
    roupl got a reaction from Carolyn Koron Parise in Rescue my mayo   
    Also, I LOVE this video. Fool proof mayo, seriously. You can't screw it up. The trick is to let all of your ingredients comes to room temperature prior to blending and use extra light tasting olive oil (or some other neutral tasting oil of your choice)


  4. Like
    roupl got a reaction from praxisproject in Blood Disorders   
    List of vegetables I found that are low in vitamin K:
    -Artichokes
    -Beets (cold beet soup...mmm)
    -Green beans
    -Carrots
    -Cucumber (if peel is removed)
    -Eggplant
    -Mushrooms
    -Onion
    -Green pepper
    -Radish
    -Yellow squash
    -Sweet potato (yay!!!)
    -Tomato
    Also, I have learned that you do not have to necessarily avoid foods with Vitamin K while you're on an anticoagulant therapy, you just have to consume a consistent amount of it. It may be a good idea to discuss your diet with your physician and possibly increase your dosage to compensate for your consumption of Vitamin K.
    Hope that helps!
  5. Like
    roupl got a reaction from Christine Run CMC in Blood Disorders   
    After briefly searching this forum, I'm surprised that no one else has made mention of anticoagulant therapies and vitamin K restriction! My Mom has the very same genetic condition as you and suffered a pulmonary embolism as a result of it last summer. She now has to be on coumadin (Warfarin) for the rest of her life as a preventative measure for future thromboembolic events. I have been sharing my enthusiam with my mother about the Whole30 challenge and I geuinely think she could reap the benefits of it, but catering to her genetic condition would be tough, as there are A LOT of vegetables she can't have. I would love to see more input on this and I'll definitely pass along some information if I find some.
  6. Like
    roupl got a reaction from Christine Run CMC in Blood Disorders   
    After briefly searching this forum, I'm surprised that no one else has made mention of anticoagulant therapies and vitamin K restriction! My Mom has the very same genetic condition as you and suffered a pulmonary embolism as a result of it last summer. She now has to be on coumadin (Warfarin) for the rest of her life as a preventative measure for future thromboembolic events. I have been sharing my enthusiam with my mother about the Whole30 challenge and I geuinely think she could reap the benefits of it, but catering to her genetic condition would be tough, as there are A LOT of vegetables she can't have. I would love to see more input on this and I'll definitely pass along some information if I find some.
  7. Like
    roupl got a reaction from Karen in Coconut oil for acne treatment   
    Thank you two so much for your insight! It's nice to hear two different in-depth experiences. I'll discuss my birth control options next time I'm at Planned Parenthood and give coconut oil a try with fingers crossed. I suppose it's worth a try at the very least and if it doesn't work out on my skin, it sounds as if I have plenty of alternatives I can explore, leaving me with that much more coconut oil for cooking :-P
  8. Like
    roupl got a reaction from Jasmine Snyder in Rescue my mayo   
    You can use an immersion blender to puree soups while they are still in the pot, you can buy immersion blenders with a whisk attachment which you can use to make coconut milk whipped cream, you can make pesto...basically I use my immersion blender for small jobs when I don't want to go through the trouble of cleaning my 10 cup food processor.
  9. Like
    roupl got a reaction from Meg Hamilton in Food Porn   
    Here's a few more to add to the repertoire

    GINORMOUS salad: Homemade Italian dressing (from Well Fed), sauteed shallots, cucumber, "summer slaw" (carrots, cabbage, and broccolini), and chicken

    This one isn't as pretty, but: zucchini noodles (or "zoodles") with roasted red pepper sauce (roasted red peppers, sauteed onions and garlic, basil, and pine nuts) and chicken

    Pureed cauliflower with ghee, roasted garlic, homemade chicken stock and sauteed mushrooms with ghee, garlic, fresh sage and thyme, and salt/pepper
  10. Like
    roupl got a reaction from Kate File in Food Porn   
    Some dishes I have made recently:

    This was an attempt to use up my produce before I made another trip to the grocery store: Pork (seasoned with cumin, garlic salt, cayenne, and coriander), red peppers, green peppers, spinach, and leeks with a fried egg

    Mashed sweet potato with cinnamon and coarse salt

    Citrus Carnitas from "Well Fed". A lot of my friends said it looks like poop, but it was super tasty! I paired it with some red peppers and onions and a broccolini slaw dressed in a creamy avocado dressing

    Berries with toasted almonds and coconut milk whipped cream from "Well Fed"...OH MY GOODNESS this was a delicious treat.

    Homemade chicken (ahem) noodle soup, right down to the chicken stock, with everything except...the noodles haha. I surprisingly didn't miss them! And a side a mashed sweet potatoes with cinnamon and coarse salt

    I'm really proud of this one. Chicken breast with roasted eggplant and homemade roasted red pepper sauce and fresh thyme...yummo!
  11. Like
    roupl got a reaction from Celeste Grimes Walker in Food Porn   
    Heh no coating! I just used compliant italian seasoning and garlic salt and seared the chicken on both sides in a hot pan with ghee. The seasoning/dry rub enables you to "blacken" the meat and develop that crispy (and tasty) exterior. If it was a thicker cut of meat I would have put it in the oven in a cast iron pan or on a baking sheet. Since it was so thin, I just seared it on both sides, cut the heat, covered the pan with foil, and waited about 5 minutes.
  12. Like
    roupl got a reaction from Kate File in Food Porn   
    Some dishes I have made recently:

    This was an attempt to use up my produce before I made another trip to the grocery store: Pork (seasoned with cumin, garlic salt, cayenne, and coriander), red peppers, green peppers, spinach, and leeks with a fried egg

    Mashed sweet potato with cinnamon and coarse salt

    Citrus Carnitas from "Well Fed". A lot of my friends said it looks like poop, but it was super tasty! I paired it with some red peppers and onions and a broccolini slaw dressed in a creamy avocado dressing

    Berries with toasted almonds and coconut milk whipped cream from "Well Fed"...OH MY GOODNESS this was a delicious treat.

    Homemade chicken (ahem) noodle soup, right down to the chicken stock, with everything except...the noodles haha. I surprisingly didn't miss them! And a side a mashed sweet potatoes with cinnamon and coarse salt

    I'm really proud of this one. Chicken breast with roasted eggplant and homemade roasted red pepper sauce and fresh thyme...yummo!
  13. Like
    roupl got a reaction from Carolyn Koron Parise in Rescue my mayo   
    Also, I LOVE this video. Fool proof mayo, seriously. You can't screw it up. The trick is to let all of your ingredients comes to room temperature prior to blending and use extra light tasting olive oil (or some other neutral tasting oil of your choice)


  14. Like
    roupl got a reaction from Carolyn Koron Parise in Rescue my mayo   
    Also, I LOVE this video. Fool proof mayo, seriously. You can't screw it up. The trick is to let all of your ingredients comes to room temperature prior to blending and use extra light tasting olive oil (or some other neutral tasting oil of your choice)


  15. Like
    roupl got a reaction from Carolyn Koron Parise in Rescue my mayo   
    Also, I LOVE this video. Fool proof mayo, seriously. You can't screw it up. The trick is to let all of your ingredients comes to room temperature prior to blending and use extra light tasting olive oil (or some other neutral tasting oil of your choice)


  16. Like
    roupl reacted to Michaela Elmore Cogswell in Rescue my mayo   
    skip the dribbling and use the video above and an immersion blender. It works EVERY time. The page the video comes from has a good write up explaining why.
  17. Like
    roupl got a reaction from SpinSpin in Need salad dressing tips   
    I have been using a homemade mayo base, which is very very versatile, to emulate creamy dressings
    I used the following tutorial to make fool proof homemade mayo. The trick is to let all of your ingredients come to room temperature, use extra light tasting olive oil (or some other neutral tasting oil of your choice), and blend with an immersion (or hand blender). I was tired of having to clean my 10 cup food processor every time I wanted to make dressing, so I went out to wal-mart and bought a $20 immersion blender and I love it!


    Once you have your homemade mayo base you can throw in additional ingredients to transform it into various tasty dressings:
    Caeser dressing:
    Lemon juice to taste
    3 garlic cloves, pressed
    1-3 anchovy filets, finely chopped
    salt/pepper
    Avocado lime dressing:
    Lime juice to taste
    1-2 garlic cloves, pressed
    Cilantro
    1 avocado
    Salt/pepper
    Italian dressing:
    Lemon juice to taste
    FRESH sage, thyme, and rosemary, finely chopped
    Salt/pepper
    Ranch dressing:
    Chives, finely chopped
    Flat leaf parsley, fine chopped (very little is needed)
    Dill, finely chopped
    The list goes on...get creative!
  18. Like
    roupl got a reaction from SpinSpin in Need salad dressing tips   
    I have been using a homemade mayo base, which is very very versatile, to emulate creamy dressings
    I used the following tutorial to make fool proof homemade mayo. The trick is to let all of your ingredients come to room temperature, use extra light tasting olive oil (or some other neutral tasting oil of your choice), and blend with an immersion (or hand blender). I was tired of having to clean my 10 cup food processor every time I wanted to make dressing, so I went out to wal-mart and bought a $20 immersion blender and I love it!


    Once you have your homemade mayo base you can throw in additional ingredients to transform it into various tasty dressings:
    Caeser dressing:
    Lemon juice to taste
    3 garlic cloves, pressed
    1-3 anchovy filets, finely chopped
    salt/pepper
    Avocado lime dressing:
    Lime juice to taste
    1-2 garlic cloves, pressed
    Cilantro
    1 avocado
    Salt/pepper
    Italian dressing:
    Lemon juice to taste
    FRESH sage, thyme, and rosemary, finely chopped
    Salt/pepper
    Ranch dressing:
    Chives, finely chopped
    Flat leaf parsley, fine chopped (very little is needed)
    Dill, finely chopped
    The list goes on...get creative!
  19. Like
    roupl got a reaction from SpinSpin in Need salad dressing tips   
    I have been using a homemade mayo base, which is very very versatile, to emulate creamy dressings
    I used the following tutorial to make fool proof homemade mayo. The trick is to let all of your ingredients come to room temperature, use extra light tasting olive oil (or some other neutral tasting oil of your choice), and blend with an immersion (or hand blender). I was tired of having to clean my 10 cup food processor every time I wanted to make dressing, so I went out to wal-mart and bought a $20 immersion blender and I love it!


    Once you have your homemade mayo base you can throw in additional ingredients to transform it into various tasty dressings:
    Caeser dressing:
    Lemon juice to taste
    3 garlic cloves, pressed
    1-3 anchovy filets, finely chopped
    salt/pepper
    Avocado lime dressing:
    Lime juice to taste
    1-2 garlic cloves, pressed
    Cilantro
    1 avocado
    Salt/pepper
    Italian dressing:
    Lemon juice to taste
    FRESH sage, thyme, and rosemary, finely chopped
    Salt/pepper
    Ranch dressing:
    Chives, finely chopped
    Flat leaf parsley, fine chopped (very little is needed)
    Dill, finely chopped
    The list goes on...get creative!
  20. Like
    roupl got a reaction from Derval in Beginning First Whole30 from MN!   
    I have been quiet lately, but school has resumed and I haven't had much time write daily logs. I started a thread called "Food Porn" in the cooking section with some pictures of dishes I have made recently. Feel free to check it out:
    http://forum.whole9l...6008-food-porn/
    I can't believe it's day 22 already! I can't say it has all been easy, but it's the home stretch now!
    At this point, my acne isn't as prominent, but I still have some stubborn acne scars that appear to be slowly but surely healing with some ointment I have been using. My Mom said my skin is more clear and she asked what my secret was Also, she said my teeth are more white. I haven't even been using any new toothpastes or whitening strips, so that's a nice bonus!
    My energy has notably improved. In the mornings, I used to be dependent on AT LEAST 4 cups of coffee to get my day going (I know, right?). I won't be able to ditch the coffee, but with my improved energy, I have been able to decrease the amount I drink on a daily basis. If you recall in a post I made a couple of weeks ago, I usually have difficulty paying attention in class. It could be that my professors are more interesting this quarter, but I have never been this focused in my life, seriously! I'm not yawning half way through lecture, I have been able to take thorough notes, and completing the assigned readings has not felt as draining as it has in the past.
    ALSO, my performance in the gym is the greatest it has been in a LONG time. A couple of weeks ago, I was a little disappointed when I could not even run for 4 minutes straight without feeling uncomfortable. The other day, I ran 1 mile in EIGHT minutes...EIGHT! I haven't been able to do that since high school! Today, I ran 2 miles in 22 minutes. Granted, I walked for a little bit, but still! This is coming from someone that hates to run. It has been liberating to say the least. Every summer for the past ten years, my extended family meets in Davenport, IA where they host The Bix. It's a 7 mile road race and jazz festival. In the past, my finishing time has been nothing to boast about. This year, It would be pretty rewarding if it could be different
  21. Like
    roupl got a reaction from praxisproject in Soooo sick of oil/vinegar for salad dressing...   
    x-posted
    I have been using a homemade mayo base to emulate creamy dressings, which is very very versatile (as others have mentioned)
    I used the following tutorial to make fool proof homemade mayo. The trick is to let all of your ingredients come to room temperature, use extra light tasting olive oil (or some other neutral tasting oil of your choice), and blend with an immersion (or hand blender). I was tired of having to clean my 10 cup food processor every time I wanted to make dressing, so I went out to wal-mart and bought a $20 immersion blender and I love it!


    Once you have your homemade mayo base you can throw in additional ingredients to transform it into various tasty dressings:
    Caeser dressing:
    Lemon juice to taste
    3 garlic cloves, pressed
    1-3 anchovy filets, finely chopped
    salt/pepper
    Avocado lime dressing:
    Lime juice to taste
    1-2 garlic cloves, pressed
    Cilantro
    1 avocado
    Salt/pepper
    Italian dressing:
    Lemon juice to taste
    FRESH sage, thyme, and rosemary, finely chopped
    Salt/pepper
    Ranch dressing:
    Chives, finely chopped
    Flat leaf parsley, fine chopped (very little is needed)
    Dill, finely chopped
    The list goes on...get creative!
  22. Like
    roupl got a reaction from praxisproject in Soooo sick of oil/vinegar for salad dressing...   
    x-posted
    I have been using a homemade mayo base to emulate creamy dressings, which is very very versatile (as others have mentioned)
    I used the following tutorial to make fool proof homemade mayo. The trick is to let all of your ingredients come to room temperature, use extra light tasting olive oil (or some other neutral tasting oil of your choice), and blend with an immersion (or hand blender). I was tired of having to clean my 10 cup food processor every time I wanted to make dressing, so I went out to wal-mart and bought a $20 immersion blender and I love it!


    Once you have your homemade mayo base you can throw in additional ingredients to transform it into various tasty dressings:
    Caeser dressing:
    Lemon juice to taste
    3 garlic cloves, pressed
    1-3 anchovy filets, finely chopped
    salt/pepper
    Avocado lime dressing:
    Lime juice to taste
    1-2 garlic cloves, pressed
    Cilantro
    1 avocado
    Salt/pepper
    Italian dressing:
    Lemon juice to taste
    FRESH sage, thyme, and rosemary, finely chopped
    Salt/pepper
    Ranch dressing:
    Chives, finely chopped
    Flat leaf parsley, fine chopped (very little is needed)
    Dill, finely chopped
    The list goes on...get creative!
  23. Like
    roupl got a reaction from Carolyn Koron Parise in Rescue my mayo   
    Also, I LOVE this video. Fool proof mayo, seriously. You can't screw it up. The trick is to let all of your ingredients comes to room temperature prior to blending and use extra light tasting olive oil (or some other neutral tasting oil of your choice)


  24. Like
    roupl got a reaction from Derval in Beginning First Whole30 from MN!   
    I have been quiet lately, but school has resumed and I haven't had much time write daily logs. I started a thread called "Food Porn" in the cooking section with some pictures of dishes I have made recently. Feel free to check it out:
    http://forum.whole9l...6008-food-porn/
    I can't believe it's day 22 already! I can't say it has all been easy, but it's the home stretch now!
    At this point, my acne isn't as prominent, but I still have some stubborn acne scars that appear to be slowly but surely healing with some ointment I have been using. My Mom said my skin is more clear and she asked what my secret was Also, she said my teeth are more white. I haven't even been using any new toothpastes or whitening strips, so that's a nice bonus!
    My energy has notably improved. In the mornings, I used to be dependent on AT LEAST 4 cups of coffee to get my day going (I know, right?). I won't be able to ditch the coffee, but with my improved energy, I have been able to decrease the amount I drink on a daily basis. If you recall in a post I made a couple of weeks ago, I usually have difficulty paying attention in class. It could be that my professors are more interesting this quarter, but I have never been this focused in my life, seriously! I'm not yawning half way through lecture, I have been able to take thorough notes, and completing the assigned readings has not felt as draining as it has in the past.
    ALSO, my performance in the gym is the greatest it has been in a LONG time. A couple of weeks ago, I was a little disappointed when I could not even run for 4 minutes straight without feeling uncomfortable. The other day, I ran 1 mile in EIGHT minutes...EIGHT! I haven't been able to do that since high school! Today, I ran 2 miles in 22 minutes. Granted, I walked for a little bit, but still! This is coming from someone that hates to run. It has been liberating to say the least. Every summer for the past ten years, my extended family meets in Davenport, IA where they host The Bix. It's a 7 mile road race and jazz festival. In the past, my finishing time has been nothing to boast about. This year, It would be pretty rewarding if it could be different
  25. Like
    roupl got a reaction from SpinSpin in Need salad dressing tips   
    I have been using a homemade mayo base, which is very very versatile, to emulate creamy dressings
    I used the following tutorial to make fool proof homemade mayo. The trick is to let all of your ingredients come to room temperature, use extra light tasting olive oil (or some other neutral tasting oil of your choice), and blend with an immersion (or hand blender). I was tired of having to clean my 10 cup food processor every time I wanted to make dressing, so I went out to wal-mart and bought a $20 immersion blender and I love it!


    Once you have your homemade mayo base you can throw in additional ingredients to transform it into various tasty dressings:
    Caeser dressing:
    Lemon juice to taste
    3 garlic cloves, pressed
    1-3 anchovy filets, finely chopped
    salt/pepper
    Avocado lime dressing:
    Lime juice to taste
    1-2 garlic cloves, pressed
    Cilantro
    1 avocado
    Salt/pepper
    Italian dressing:
    Lemon juice to taste
    FRESH sage, thyme, and rosemary, finely chopped
    Salt/pepper
    Ranch dressing:
    Chives, finely chopped
    Flat leaf parsley, fine chopped (very little is needed)
    Dill, finely chopped
    The list goes on...get creative!