doubledee

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    doubledee got a reaction from SchrodingersCat in Round 4 - FIGHT!   
    Hello, SchrodingersCat! I remember you and your delicious-sounding meals from last year, when I was doing my 2nd round of Whole30. Looks like we're on a similar schedule, as I'm back now doing a third round--currently on day 15. I'm not bothering with a log this time around (things are going easily enough that I don't feel I need the accountability of daily posting) but popping in here now and then, mostly for cooking inspiration.
    Anyway, just wanted to say hi and that it sounds like our experiences this time are pretty similar. Lockdown and being home all the time makes the food part a breeze--plenty of time to cook and no temptations while at social events, but the no drinking part is a real drag. I'm so looking forward to a nice glass of wine (or two) on June 15!
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    doubledee got a reaction from Emma in Whole 30 (July 2)   
    Sounds like you're doing great so far--congrats!
    Something that resonated with me as a challenge is feeling like all your meals are looking similar. I found I definitely fell into ruts too, which could be fine for a while if it tasted good but I'd eventually get sick of it. One thing that I realized in my second Whole30 was that I didn't have to eat just the "special" foods that feature prominently in Whole30 recipes (cauliflower rice, zucchini noodles, homemade mayo, etc)--there are tons of "regular" foods that meet the guidelines. Especially in summer, grilled meats (with simple marinades of olive oil, lemon, spices, etc) and fish and vegetables are a great option. I also enjoyed yummy dairy-free sauces with nuts or tahini (I recently made an awesome variant on Romesco with roasted red peppers and walnuts) and various soups (thickened with a bit of potato rather than cream). As soon as we get into prime tomato season I'm excited to make gazpacho. Maybe put shrimp on top for protein. Yum!
    Don't get me wrong--I love making homemade mayo and cauliflower rice, but it was a bit of a revelation for me to realize that in addition to the things I've learned to make from Whole30 recipes a ton of the foods I would normally eat are Whole30 compliant or can easily be adapted to be so.