Jorfdan

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  1. Same issues adayinaz as far as my food being my stress/irritability relief. Sometimes, I have to sit down and think about what would make me feel better. THe following are usually waht I might come up with: Just go lay down for a couple of minutes in my room (I have blackout curtains) and breath, take a walk outside with sunshine and fresh air (and I mean a slow, calm walk not exercise. If you have a dog, even better option.), call someone I know will let me vent and then help me logically talk through what's bothering me, set aside an evening where it's just me and a season of Great British Bake Off (seriously any show that is stress free), go ahead and destroy something (write down what's got me angry/upset and then shred it, burn it, whatever). I also found that the majority of the things I was stressed out became only harder because I didn't take a moment to break out of my tunnel vision of anxiety/irritation over it.
  2. Jorfdan

    what kind of olive oil is best?

    If you're wondering about quality, it sometimes is best to look at how it's packaged. I tend to go for the dark, green glass bottles because it's proper storage for the oil and tastes better. However, if you're wondering about flavor it really depends as ShannonM816 pointed out. Lighter olive oil is best for things like dressings, dips, etc. I also try not to cook with olive oil on high heat and instead use avocado oil which has a higher smoke point. Sometimes, olive oil is great as a"finishing" for a meal. Just drizzle a touch over sautteed or roasted veggies for that taste if you like it.
  3. Jorfdan

    Rural area....

    I also live in a rural area, and our only grocery option is a large Walmart 30 minutes away. A lot of this takes planning and prepping because of my sitatuion. For example, I know I can make a meal out of eggs, potatoes, and various veggies for breakfast. I also buy up ground pork to make homemade breakfast sausage (both patties and crumble). Proteins do tend to lean towards things involving chicken and beef, but we sometimes catch shrimp on sale and keep in the freezer for a nice variety. As far as just throwing chicken in the oven, no. I find brining chicken breasts in salt water for even 30 minutes does wonders to keeping it moist during cooking. Roasting it with a coat of olive oil and seasoning for a short time on the proper temp and then letting it rest for about ten minutes covered, makes amazing chicken. We also grill a lot on our farm, so it's not hard to do up foil packets of compliant sausage/shrimp and veggies or to grill up homemade burgers for the week. I think the hardest thing is to try and copy the online "instragram" meals when you don't have those options. I also couldn't get ghee, but I found I can make it myself with a bit of practice. A lot of asian flavors and ingredients are out, so I just don't bother with them. Stick to what you like to eat, how can you give it a whole30 boost, start out with simple meals (no crazy attempts to do some kind of curry with a thousand things in it), use lots of seasonings, and decide on the cooking methods you like for certain things. I hate steamed veggies, so I stick to roasted or stir fried. I love soups, and I've found a ton that basically just need me to sub in or take a non compliant item out. Planning and prepping will be key for you.
  4. Jorfdan

    Cookware Recommendations?

    I have two sets of pans (both basically have a small, medium, and large). One is a set of cast-iron handed down from my mom and the other is a nonstick I got from Walmart. I find there are certain things that do really well in my cast iron but others don't. For example, if I fry eggs in my cast iron, I can sometimes have a problem with them sticking to the bottom (which is probably due to me not seasoning my skillet enough). However, I'm slowly acquiring a set of porcelain enamel cast iron cookware (pricey), and it's the best of both worlds to me. The heating is very even and the enamel helps with the nonstick aspect (and clean up!). If you can, I'd definitely go with maybe one or two to start with.
  5. Jorfdan

    Cooking with ghee butter...?

    I have found that ghee seems to taste like an amped up version of butter, so I don't need to use nearly as much to get that flavor in my veggies. I sometimes will cook things using avocado or olive oil and add a touch of ghee towards the end for flavor purposes.
  6. Jorfdan

    Intimidated by veggies... some help finding variety

    I wonder if the things you don't like are due more to how they were cooked and seasoned or lack of seasoning than anything else. I can't stand steamed veggies with just salt and pepper--texture puts me off and lack of creativity in flavoring. Sweet potatoes for example are amazing when chopped into wedges, tossed with olive oil and seasonings (salt, pepper, garlic powder, onion powder, pinch of cayenne, and smoked paprika) and roasted in the oven. A microwaved sweet potatoe with just the most basic of flavor is beyond boring for me. Though I do find zucchini and yellow squash can be too watery in many recipes that are online because of the cooking method. You might also like a good soup from some of these veggies. I find I love zucchini soup, and it requires me to purree teh zucchini, so I don't have to deal with the texture. Sometimes, recipes just don't specify how large to chop the vegetables up, or I realize that I like to chops certain ones smaller like celery to make them more palatable. I think the biggest thing will be seasoning and cooking method for you.
  7. Jorfdan

    Favorite crunchy foods

    I realized I was getting bored with some of my meals because of the lack of crunch. I find mixing in nuts/seeds can help, but I love making my own plantain or sweet potatoes chips (not nearly hard as I thought it would be), fried onions, thinly bakes veggies, etc. I try to keep frying foods at most every other week and use it more as a garnish for my meal. For example, I made mashed cauliflower with spinach and mushroom as a side for flank steak this week. I noticed I was getting burned out, so I added a nice drizzle of herb mayo sauce on the steak and crushed up a bit of my fried sweet potato chips over the mash. I consider my fried versions as emergency only because I don't want to become dependent on them for meals/snacks, but I like having them as a back pocket trick for variety. I also don't eat my fried things as a snack which has kept me from going crazy with it.
  8. Jorfdan

    Can I - should I! - combine turkey and pork?

    Definitely do it! Turkey tends to be much leaner and can be very dry when cooked. I find mixing equal parts pork and turkey give a better moisture and flavor ratio for things like meatballs, patties, etc. And as others have noted, there are quite a few good recipes requiring the mixing of them.
  9. Jorfdan

    What do you make with mayo?

    The options are endless with homemade mayo is what I've realized by day 12 here. Sometimes, I just stir in a bunch of different spices with a few tablespoons to toss with roasted veggies or to act as a dipping sauce when I find myself bored with my prepped proteins. It's great to add in with some mashed avocado and have over a texmex style scramble too. I also use it as a base for my own ranch dressing.
  10. Jorfdan

    Help with easy to prep meal ideas

    I also don't like meal prepping for hours on end, so I'm careful about planning it out. I usually write down a list of meal/snack ideas from mains to sides during the week and revise it on a Friday. I make notes about whether or not I liked something from a previous meal or if I'm sick of it. I then sit down on a Friday evening (or whenever best) and think about what meals would be easiest fro my week ahead as well as tasty. I also take the time to look at what could be made in batches ahead of time like crumbled breakfast sausage or different dipping sauces. I try and shop early on Saturday (I hate crowds) and then I plan what I want to prep over the weekend. I like to wash and prechop my veggies that I know will be put into other meals like fritattas, begin marinating/brining proteins, and mixing up sauces on Saturday (maybe even cook my proteins). Sunday I usually just meal prep half of the week or whenever I know I'll fee like cooking. I try to have everything set up for a combo of 3-4 different meals because I love variety. Also, seasoning is your very best friend. I can't stand a bland meal like simple steamed veggies with just salt and pepper and a piece of equally sadly seasoned chicken breast. I keep a tone of different spices and complaint blends. Making sauces/dips ahead also is a life saver. If I'm tired of eating my prepped steak, drizzling it in chimichurri sauce changes the game. I also switching up your prepped meals--switch up your prepped lunch for your supper. Final note, sometimes I find a quick squeeze of lemon or adding a different texture can really brighten up my meal.
  11. Jorfdan

    Thickening Agents

    I'm also having issues with finding a balance for a thickening agent using coconut or almond flour. My local store doesn't carry arrowroot or tapioca. I use thickeners mostly for soups, sauces, etc. So far, I've tried pairing the coconut flour thickener with things that would go well with the flavor and same with almond flour. I also have taken to sifting both using a small handheld sifter for when I just need a couple of tablespoons which helps with the gritty texture sometimes. It can also make a difference if I make a "slurry" using cold water.
  12. I feel your pain on greens and agree with Tom. My problem with greens was not that I didn't like them, but that previous "diet' runs always presented super bland, water, sad sides of them. I think you also need to be comfortable in the kitchen to an extent. Sometimes recipes with or for greens are very under seasoned or ensure that it'll turn out water. I take time at some point each week to jot down ideas for my meals and snacks: what sounds good for main? what kind of sides would be good this week? etc. Then, I'll come back to my list and start narrowing it down and seeing where can I add more green veggies. For example, I love a good frittata. I know I can add in nearly three cups of chopped spinach with pretty much ANY ingredients into the pan, and it'll be delicious. I also love sauteed brussel sprouts in ghee with some of kind of toasted nuts as a side to my protein. I live in the south as well, so greens aren't necessarily the sad side dish. I'm making creamed spinach this week as a large part of a main dish with grilled steak. Again, I think it'll take some experimenting on your part, and don't worry whether you've got enough to the point that your miserable about it--been there.
  13. Jorfdan

    False Starts

    AliciaRenne, I too am a huge stress/emotional eater and was worried starting whole30 because it seemed so limiting. However, I was careful to research prior to starting and even "mock" planning meals and emergency meals for those days where everything is just too much. After reading up on the plan (the books are amazingly helpful), I made sure to adjust my thinking from, "I've got to track calories, portion sizes, and eat bland rabbit food" to "I can eat what I want, when I want as long as it's compliant" (within reason based on the reading I did). If I want to eat a huge breakfast of sausage, spinach, and seasoned potatoe hash topped with a fried egg? I'm going to have it. Snack on homemade potatoes wedges with ranch dressing? Good to go. It's taken me years to break the old "diet" mentality and worrying about whether every single meal is perfectly balanced that I feel like the whole 30 give me the framework to be less stressed about things like that. That being said, I think the main thing is planning/prepping. I knew in times of stress I'd crave sugar and bread, so I planned for it. I keep dates rolls with coconumt and almonds as an emergency cravings buster. One literally cures the need to eat on the peanut butter cups in the world because they're so sweet on their own. I also have learned to make filling, seasoned meals. My lunches could be sautted shrimp (recipe from Whole30 book), side of cauliflour mash with spinach and mushrooms mixed in, and maybe another vegetable. I try to not worry about having too much because I know that if I end up hungry in two hours, I may end up miserable.
  14. Hello! I also have had issues with a grab and go snack due to limited options in my town. I have to make sure to set time aside on weekends to really think about what I've liked eating so far, what's worked, and what I feel needs "boosting". However, I feel I have an edge becuase not only do I not have children to factor in, but as a teacher, I have the luxury of a weekend to plan/prep. That being said, I really do hope the suggestions below help you! 1. Almond butter: I can't get the Labrabars, so a spoonful or two of this is my emergency snack. I tend to start fading fast an hour or two before lunch (always have) and need a quick perk of protein. Again, a spoonful (or two if really starving) helps stave off my inner hungry monster until I can get something truly satsifuying. It's also great to dip a variet of veg and fruit in it which I cut up or prep and grab a sandwhich bagfull before work. 2. Crumbled sausage: I make a big batch of my own seasoned crumbled sausage at some point in the week. This is so great because I can grab a handful and through into a bowl with just a smashed avacado or even mix in with literally any other prepped veg I might have on hand. 3. Date rolls: This is also more of an emergency snack/craving fix that I'm careful to not abuse. My local store carries date rolls that are just dates, coconut, and almonds. I find that if I'm having a really hard time (hungry, stressed, craving all the things) and eat one of these, I'm set. In fact, I sometimes find myself not really needing to finish one because it's just so sweet. 4. Frittata: I don't have time to really make a balanced meal in the morning, so I've found frittata's to be a lifesaver. I can easily throw in tons of veg and protein, cook in the afternoon/evening, and I have plenty for the entire week. Hope some of this helps. I've had to learn to get creative with assembling meals because I'm not a fan of salads (cold food in general).
  15. Jorfdan

    Day 19 Questions

    As far as making sure you're eating enough, I've learned it's really up to you. I try to not go crazy with loading up my plate with meat and potatoes. However, I know I will be extremely hungry if I just have a bowl of veg and palm sized piece of meat. I find the whole measurement using my palm very ambiguous because it varies from person to person. I actually rely more on weighing my portions when I wonder if I've got enough for a truly filling meal. I think you're going to have to focus on what you need amount wise rather than the average recommendations. I also gave up worrying about clearing my plate of all the food--something ingrained as good manners in my family. As cliched as it may seem, taking a moment about halfway through your meal to stop and see where you are fullness wise truly does help. Some days, I eat a large amount at a meal but maybe later I'm fine with a snack size meal. As far as post workout, it truly depends on what kind of workout you're doing. I looked up recommended post workout meals and then looked at how I could make them compliant.