moggle

Members
  • Content Count

    145
  • Joined

  • Last visited


Reputation Activity

  1. Like
    moggle got a reaction from javajane3 in Salad dressings... what's your favorite?   
    Sometimes a drizzle of a good balsamic vinegar is enough 
  2. Like
    moggle got a reaction from Skibee in HELP! Other Breakfast Ideas - non-eggs   
    I think a lot of people go through the egg boredom stage.
    I took it in steps. I started with (and still often include) chicken breast, pork and smoked salmon. Pan-fried chicken breast with avocado/tomato/pineapple salsa was nice. I've developed a basic pork meatball mix and made up several variations.
    Then a couple of weeks ago I had a big ole steak for breakfast just because I could :-D
    Someone advised me to vary my egg preparation as well. So I've tried the muffins, the omelette and scrambled too.
    Soon your brain will see it as just 'meal 1' and you'll be happy to eat anything.
  3. Like
    moggle got a reaction from Skibee in HELP! Other Breakfast Ideas - non-eggs   
    I think a lot of people go through the egg boredom stage.
    I took it in steps. I started with (and still often include) chicken breast, pork and smoked salmon. Pan-fried chicken breast with avocado/tomato/pineapple salsa was nice. I've developed a basic pork meatball mix and made up several variations.
    Then a couple of weeks ago I had a big ole steak for breakfast just because I could :-D
    Someone advised me to vary my egg preparation as well. So I've tried the muffins, the omelette and scrambled too.
    Soon your brain will see it as just 'meal 1' and you'll be happy to eat anything.
  4. Like
    moggle got a reaction from Derval in If I have another salad for lunch, I will throw it out the window.   
     
    I deliberately over-cook for meals. If you're going to cook something, it doesn't take much to cook extras. My favourite lunches at the moment are leftover I-cooked-extra roast meat. I've been cooking up a HUGE slow-roast on Sunday (roatating between lamb, pork & beef), slicing it all up and taking it to work for lunches over the next few days. I vary my sauces so I don't get bored: chimichurri, charmoula, tahini dressing, cuban mojo, roasted red pepper 'pesto' etc. I've usually roasted up something starchy to heat up with it and throw a few frozen beans on top before I leave for work.
  5. Like
    moggle reacted to littleg in Ideas for breakfast?   
    I work 7 to 7 so I eat breakfast at work - and am often asked if I ever eat "breakfast foods" for breakfast.  Here are my totally random concoctions
     
    - Homemade turkey sausage (I use breakfast sausage seasoning I make and add 1 shredded apple and dried onion flakes to a lb of ground turkey) with cold mashed potatoes (I've hopped on the resistant starch bandwagon these days).  Having that with mashed sweet potatoes that have a splash of coconut milk and dried ginger mixed in is delish too!).  
    - 1 can of tuna mixed with celery, dried onion and half an avocado with a handful of raisins mixed in
    - 3 boiled eggs that have cooled that I slice in half and fry up in bacon grease or lard with cold taters
    - creamed spinach with left over meat (fry onions in oil, wilt spinach, add coconut milk and some nutmeg)
    - sliced apple browned in some ghee and cinnamon, sprinkled with toasted coconut and 2-3 HB eggs
     
    Since I pack breakfast so many days of the week on my days off I often want "just eggs" since I can so rarely have nice hot, freshly cooked eggs from the pan!
  6. Like
    moggle reacted to Cate B. in Ideas for breakfast?   
    I have eggs every day typically, in some form or another. Right now in the Texas heat, hard boiled eggs and coleslaw are my fave. I usually have a little sweet potato too, just for a heavier carb, but no part of me wants a whole lot of "hot" food when it's 90+ degrees outside. As physibeth said, too, just think of it as any other meal - not necessarily breakfast. When I stopped that association, I also stopped the association of something sweet with my coffee. During my first whole30, I ate waaaaay too much almond butter, and part of that would be b/c I had it w/ apples for breakfast to go with my coffee. Needless to say, this meant when that whole30 ended, I still wanted a pastry every time I went to my local coffee shop. Break one habit, and it seems as though multiple others will disseminate as well =)
     
    Good luck!
  7. Like
    moggle reacted to NazzaB in If I have another salad for lunch, I will throw it out the window.   
    http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig
     
    I have been totally addicted to this lately. It's just me and my husband so a slow cooked pork shoulder will last us a couple of days.
     
    I've been eating leftovers for breakfast in a sort of hash with onions and sweet potato fried in a little bit of macadamia oil and salt and pepper and some Frank's Hot Sauce. It's delish!
  8. Like
    moggle reacted to Mads in If I have another salad for lunch, I will throw it out the window.   
    Hi everyone!  I'm on Day 9 of the Whole30 and overall, feeling good! But I've hit a BIG wall as far as lunch is concerned. My family gets a weekly CSA with heads of lettuce so big they take up the entire crisper drawer, so of course, I've been eating salads for lunch almost every day. I had about 2/3 of my salad today and just couldn't take another bite. If I eat more salad, I'm going to turn into a rabbit.
     
    So I desperately need some on-the-go lunch ideas. I don't have time to make anything elaborate in the morning (blame baby  ), and we rarely have leftovers from dinner. What are some things I can throw together kind of fast for lunches?
  9. Like
    moggle reacted in What can I put on my burger?   
    Can you get avocados? or just a juicy tomato?
  10. Like
    moggle reacted to starxlr8 in Hate sweet potatoes but need carbs! What to sub?   
    I recently roasted some golden beets with olive oil, coconut aminos, and balsamic vinegar. My husband, who hates beets and most vegetables in general, thought they were great.
  11. Like
    moggle reacted to GFChris in Hot Potato   
    I microwave individual sweet potatoes all the time. Smallish ones take about 4 minutes total. Larger ones, 6-8 minutes total. I pierce them with a fork on both sides, and flip it over half-way through.
     
    Yikes: sorry about your explosion.
  12. Like
    moggle reacted to GlenG in Hot Potato   
    So, the recipe said 12-15 minutes for a baked sweet potato. At around 9 minutes I heard the plate explode went into the kitchen and saw the potato completely engulfed in flames. It totally burned down to ashes. So how long should a sweet potato take?
  13. Like
    moggle got a reaction from praxisproject in Salad dressing?   
    I usually just go for some salt, a drizzle of olive oil and a drizzle of good quality balsamic vinegar.
     
    I want to try making some flavoured oils (basil? etc) soon too.
  14. Like
    moggle reacted to Vian in How to cook a steak   
    I've always cooked steaks by searing them really hot on a grill or stainless steel pan until I think they're about medium-ish and then letting them rest 5-10 minutes. Sometimes they turn out great, sometimes they're over cooked, sometimes they're still raw in the middle. Tonight was my best friends birthday, so I decided to cook up a couple of my bone-in ribeyes from my grass-fed cow. Knowing that grass fed meat tends to be leaner and tougher than grain-fed meat, I went online searching for direction. At first I thought I would try marinating the steak, letting an acid break down some of the connective tissue to make the steak more tender. But a friend on Nerdfitness.com sent me to this page...http://4505meats.com/the-perfect-steak/
     
    I was skeptical, don't you have to sear the meat at a high temp to "seal in the juices"? This method went against everything I'd ever been taught about cooking steaks. Another friend pointed out "So did paleo when you first came here." A valid point.
     
    So I gave it a try. I thawed the meat overnight and when I got home from work, I placed it on a wire rack over a foil-lined baking sheet and liberally seasoned with salt and pepper on both sides while the oven heated to 250 degrees. I then inserted a meat thermometer into the center steak and baked it until the thermometer read 132 degrees. Then I seared the outside in a hot pan and let it rest for about 10 minutes. 
     
    I can honestly say the steak I had tonight was the best steak I've ever tasted. It was tender, juicy, and perfectly and evenly medium rare all the way through, with all the amazing flavor of grass-fed beef.
  15. Like
    moggle reacted to Zoodles in Salad dressing?   
    I love tahini, garlic and lemon juice too for something a bit different!
  16. Like
    moggle reacted to MrsL519 in Want to be successful, but many fears! *not a cook, like few veggies!* Please help :)   
    I have somewhat of a crazy schedule too. I try to cook a lot usually on Mondays (my not-so-crazy day) and then I have it for the week. My emergency meals are:
     
    1. baked chicken thighs (tastier than chicken breast when you can't put any sauces on it) and frozen veggies with some olives for fat
    2. frozen hamburger (make sure it's 100% beef though) with a sliced tomato and store bought guacamole (again check the ingredients to make sure it's compliant)
    3. eggs in any way (scrambled, fried, hard boiled) with an apple, strawberries, or banana and almond butter
    4. Ground beef with tomato paste, chopped peppers and onions (you can use frozen) all cooked together with some Italian seasoning and served over a baked sweet potato. 
     
    A usually cook up the chicken thighs as I'm putting the groceries away (375 for 25 min or so? not 100% sure on the time) and only use salt and pepper to season them with so they are more flexible throughout the week. I'll also throw some sweet potatoes in the oven at that time so they only need to be re-heated in the microwave as needed. I can't remember the brand of hamburgers I buy but it is 100% beef. No, it's not grass fed, organic, ground beef but it is just beef and it works in a pinch, I believe it's Wholly Guacamole that is compliant but please check the ingredients for yourself. I'll also throw some eggs on to boil them while the chicken thighs and potatoes are cooking. I usually only do a few since I do have time to make scrambled/fried at least a few days but if you know your schedule wont' allow that go ahead and boil them all! I usually make the ground beef and veggeis on a different night. I just put a little coconut oil in the pan and dump the frozen peppers and onions right in, let those soften a little then add the beef. Once everything is cooked I add the tomato paste to make it a little saucy and some seasoning and serve it over a re-heated sweet potato. 
     
    When you do cook either the chicken thighs or the ground beef (assuming you do, of course) make sure to cook way more than you expect. I can't tell you how many times I've had a chicken thigh just to hold me over in a pinch (cold, straight out of the fridge), or the ground beef meal for a 3rd time in a row JUST so I can stay compliant and not have to start over. It might sound strange but if you can set that up so you have something to eat (even if it's not what you want) that will be enough to propel you into the next day so you can maybe take the time to make something a little more special. 
     
    It's not easy, that's for sure. But I think if you set yourself up right (and don't focus on extravagant meals) you can absolutely do this!!! 

    Good luck!  
  17. Like
    moggle reacted to amberino21 in Want to be successful, but many fears! *not a cook, like few veggies!* Please help :)   
    You CAN do this you need to cook meals you're comfortable with cooking and eating - you don't have to make complex food.
    You could start with your bbq'd chicken (or bake a whole lot at once to make life easy for you), add 2-3 cups of salad or simply prepared cooked vegies, plus your fat and, Voila! a template meal
    Cooking things in large quantities helps with prep - make bolognese sauce or chili in bulk and freeze portions to have throughout the week. HB eggs, tins of fish in oil or above mentioned pre-cooked chicken can easily be added to salads for a quick meal. Bake sweet potatoes and other root vegies - doing trays at a time will give you enough for a few meals (depending on how much you cook and how many hungry mouths you're trying to feed).
  18. Like
    moggle reacted to Tom Denham in Starting Jan. 2   
    Plain tea might not be very enjoyable without sweeteners, but there are many, many herbal teas that are both pleasant to drink with no added sweeteners and Whole30-compliant.
  19. Like
    moggle reacted to Tom Denham in Cooked veggies vs raw, new veggies to try, etc.   
    The real reason to roast a chicken is to have chicken fat drip onto chopped vegetables roasting under the bird in the oven. There is nothing quite like the taste of veggies roasted with a chicken. 
  20. Like
    moggle reacted to amberino21 in Cooked veggies vs raw, new veggies to try, etc.   
    what about making soups? you could make lots of different soups with the vegies you currently eat, and it's easy to add in new ones.
    (it may not be possible to taste the new vegies in a mixed up soup, but at the very least it would be more variety)
     
    i'd add beetroot to your mix, and onion. brussel sprouts and cabbage are also good - roasted sprouts, or sautéed cabbage in ghee are both delicious. you could also make coleslaw salad if the mixed vegies doesn't bother you, and the home made mayo you'd use for the dressing would be a great way to get in some more fat.
  21. Like
    moggle reacted to MrsStick in Spending way too much $$ on groceries!   
    Is frozen produce any cheaper? If so, you should be able to find plenty of compliant stuff (NO SAUCE/SEASONING - check your labels). 
     
    In my stores in all the places I've lived, I've been able to find compliant of the following:
     
    Peppers/onions (usually labelled as fajita veggies or stir fry - check to be sure there's no baby corn)
    Carrot/cauliflower/broccoli mix (usually labelled as spring mixed veggies - make sure no corn)
    Green beans
    Carrots
    Cauli
    Broccoli
    Spinach
     
    You can also look into canned veggies, but look at the ingredients carefully. Green beans, mushrooms, carrots, and spinach can all usually be found in compliant cans. Steer clear of any crazy ingredients without making sure they're safe first, though.
     
    Basically, if you're going to cook the veggies anyways, you can probably get them frozen or canned. The texture shouldn't be too much of a problem (they can sometimes have a not-so-great texture but cooking them usually covers it up) and, if fresh is as expensive as you say, you can maybe save money. Where I'm at, it's cheaper to get fresh, so I keep a bag of frozen veggies as a last resort sort of thing. 
     
    Also, look for cheaper cuts of meat. I finally accepted (and convinced hubby) that in order to save money, boneless/skinless chicken breasts aren't for us. I can get (again, this is where I live) B/S chicken for $4-ish a pound, or I can get drumsticks/thighs or leg quarters for less than $1 per pound (whole chickens can be even cheaper - just 60-80 cents a pound). Look at your price per pound more than the overall price of the package. If you get more for the same amount of money or slightly more...do it! Plus if you have chicken bones you can make chicken stock (carrot peelings, celery ends/leaves, sacrifice an onion, and whatever else you have just lying around) that you can use for making soup - all out of things you would've thrown away (and now you don't have to buy more ingredients to make soup! Saving money!). Same with beef bones, but I haven't tried making beef stock yet. I know that it is a little different than making chicken stock.
     
    Long story short - see what's cheapest (and compliant) in your area. Eat that. Buy that. When it goes on sale, stock up like a doomsday prepper. My parents aren't Whole30, but they have a store in their area that will occasionally run a "10 for $10" sale. My parents bought $150 worth of stuff this last time. It was mostly pasta, pasta sauce, etc., but there were a bunch of canned veggies too. Even if they're just 10 cents off, picking up a few cans extra will save you money in the long run.
  22. Like
    moggle reacted to Roz Griffiths in food allowed in whole30 but no brake for you   
    Bacon-wrapped dates
  23. Like
    moggle reacted to trezkholl0806 in What's your fav dish to bring to parties?   
    I made the Baba Ganoush recipe from Well Fed this week and it is unbelievably amazing... wow. So much flavor! To dip, I cut up jicama into sticks... so good. It would probably be good with other cut up veggies as well, but I can't get over the jicama, so I haven't tried...
  24. Like
    moggle reacted to amberino21 in A Pescatarian diet challenge   
    I'd suggest not thinking about breakfast as breakfast - what are you planning on eating for meal 2&3? You can have that for meal 1 too!
    Frittata/egg muffins, fish cakes, shakshuka eggs, "marinara" sauce with mixed seafood on zucchini noodles or spaghetti squash, coconut crumbed fish etc
  25. Like
    moggle reacted to Delaine Ross in Coconut Milk   
    This reminds me of the "What can I do with leftover Mayo thread."
     
    What CAN'T you do? (I'm a coconut milk junkie)
     
    It should keep for a week.  In the meantime, you can put it in coffee, fluff up some scrambled eggs, make a curry dish, or just drink it!
     
    Did that once and it felt too much like dessert for my Whole30 taste...