tasha99

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  1. tasha99

    What's for dinner?

    Not low key tonight. We are having crab hand rolls from the first nomnom paleo cookbook. Not low key because I have a pound of picked crab meat. I had to time the ripening of the avocado with the development of the sprouts, which took take about 4-5 days to be done. So a highly planned and expensive, but delicious looking meal. My low key go to meals are things like a salad, roasted veggies, and a meat. The cracklin chicken on the nomnom paleo website is absolutely delicious for having just chicken, oil, and salt (and a cast iron skillet).
  2. tasha99

    Compliant sub for maple syrup in a recipe?

    I use balsamic vinegar, too (regular, or sometimes white.)
  3. tasha99

    Rural area....

    How did your ghee get ruined? Did you burn it? I make my ghee in the oven. I put a pound of butter in a Dutch oven (you could use any ovenproof pan) that is set to 250 degrees. After an hour or so, I start checking every 15 minutes, and pull it out when the milk solids have started to brown. Then I strain it and put it in the fridge. For straining, I recently have been using a clean Handiwipes in a mesh strainer. Cheesecloth is ideal, but I ran out and improvised. (Tried a coffee filter, but it was too slow). If cooking is the issue, nomnom paleo has a bunch of recipes that have pictures of each step. Even some videos. I learned how to spatchcock a chicken there! :-) You mentioned looking for bone broth, but it's very expensive pre-made. I buy all my chicken bone in on sale (some whole/not cut up, some thighs, some breasts). If a recipe calls for boneless/skinless, I remove the skin and throw it away. I save the bones in a big ziplock in the freezer, and when I get to a couple pounds, make bone broth (lots of recipes online). Whole30 doesn't have to be expensive if you start with very basic ingredients. I agree that eggs cooked in olive oil sound gross. Get your ghee making skills together, or try something like avocado oil. Where I am, Whole30 bacon is only at health food stores and super expensive. If you want breakfast meat now and then, buying ground pork and making homemade breakfast sausage is likely a cheaper and easier to find option. You can do this. It's harder because of your location, but you can do it. :-)
  4. tasha99

    Cooking fats? Confused

    This is what I do as well. I also use avocado oil, for when I just want it to taste plain.
  5. A word of warning on wine reintroduction: The first time I did Whole30, I reintroduced wine first, because that's what I missed the most. Well. . . one glass became 4, and because I'd lost weight and tolerance, I got pretty tipsy, and the next day I felt awful. Awful enough to want comfort food, which to me was mac and cheese (there goes dairy, there goes wheat). It was a mess. Just a heads up that there is that potential pitfall. Ymmv, but I am not going to do it the same way this time. This time wine will be last, and only one glass of it, so I can determine if wine bothers me, vs if an excess of it does.
  6. tasha99

    Compliant pickles?

    Me too! I love fermenting my own vegetables. It's really pretty easy. I don't use special jars (just mason jars) or airlocks (though I have some.) I do use glass weights, and I fortunately have a grape vine in my back yard (for grape leaves, which work well under the weights). Sauerkraut, dill pickles, kimchi, and an amazing amount of other veggies are delicious home made, and we never buy store bought pickles anymore.
  7. tasha99

    ...Sweet potato starch

    Bummer! I am so sorry these aren't compliant, as I have a bunch of them in my cupboard, and yams are okay. But oh well. I don't think they're more processed than wheat noodles, and they are completely different from shirataki/konyaku (which I don't think are gross--they're perfectly fine if you know how to prepare them in the Japanese dishes they're used in.) I'm starting re-introduction next week. Maybe I could add these on my non-gluten grain day? Or would they just be sort of a non-reintroductory item? They're delicious in chapchae, a stir fried Korean glass noodle, vegetable, and marinated meat dish. It's not whole 30 friendly, but something I'm looking forward to making occasionally after I'm done, provided I don't react to soy sauce.
  8. tasha99

    Shirataki Noodles

    Awww . . . I won't eat them on Whole 30, but they are not blech. They are an ingredient in yosenabe and sukiyaki, and really good in them (but I like Japanese food a lot).