AmandaFawn

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  1. Like
    AmandaFawn got a reaction from CrazyCow in Best salad dressing!   
    Now, I never follow recipes when cooking (baking is another matter). I'm a, a little of this, a little of that type girl. That being said I will read a bunch of recipes and take ideas from each one and do what I want. 
    This recipe https://iheartumami.com/thai-grilled-beef-salad/
    was my inspiration for this weeks lunches. I did my own thing with the steak, just s&p with ghee cooked rare so when I heated it up I wouldn't over cook it. For the salad I did some romaine, broccoli slaw, green onion, while onion, banana shallots, watermelon radishes, daikon radishes, mint, cucumber, and orange bell peppers. I honestly thought it was going to be too much spiciness. But I was never so happy to be wrong! 
    Now the remarkable part of this is the dressing! I used her recipe as a guide, I pulverized 4 deseeded chili peppers (I don't remember what kind, whatever they had at whole foods that day, serrano's?), and a whole head of garlic in my food processor. I then added a whole bottle of coconut aminos and the neck of my bottle of red boat fish sauce, 4 tablespoons? I just know there was probably half an inch of the fish sauce visible over the label and it was the smaller bottle. I mixed it and squeezed in 2 limes. 
    I then put it in my pan I cooked the steak in, I did this right after I pulled the steak so it was still wicked hot and it deglazed the pan getting up all the good bits of the steak. At this point I tasted and added a splash of rice wine vinegar for some acid. Once it had incorporated and simmered for just over a minute I took it off and poured it into my aminos bottle and a few smaller containers for traveling. At this point I squeezed a little lime juice in each container, a whole one in the bottle. 
    I'll tell you what. I would use this dressing every day. I think I also sprinkled in some chili pepper flakes while it simmered if I remember properly. 
    Moral of the story, check out this recipe and do what you want with it, just taste as you go and you cannot go wrong. Be confident yet cautious in the adding of more fish sauce or aminos as you go.
    Sprinkle, stir, taste.
  2. Like
    AmandaFawn got a reaction from CrazyCow in Best salad dressing!   
    Now, I never follow recipes when cooking (baking is another matter). I'm a, a little of this, a little of that type girl. That being said I will read a bunch of recipes and take ideas from each one and do what I want. 
    This recipe https://iheartumami.com/thai-grilled-beef-salad/
    was my inspiration for this weeks lunches. I did my own thing with the steak, just s&p with ghee cooked rare so when I heated it up I wouldn't over cook it. For the salad I did some romaine, broccoli slaw, green onion, while onion, banana shallots, watermelon radishes, daikon radishes, mint, cucumber, and orange bell peppers. I honestly thought it was going to be too much spiciness. But I was never so happy to be wrong! 
    Now the remarkable part of this is the dressing! I used her recipe as a guide, I pulverized 4 deseeded chili peppers (I don't remember what kind, whatever they had at whole foods that day, serrano's?), and a whole head of garlic in my food processor. I then added a whole bottle of coconut aminos and the neck of my bottle of red boat fish sauce, 4 tablespoons? I just know there was probably half an inch of the fish sauce visible over the label and it was the smaller bottle. I mixed it and squeezed in 2 limes. 
    I then put it in my pan I cooked the steak in, I did this right after I pulled the steak so it was still wicked hot and it deglazed the pan getting up all the good bits of the steak. At this point I tasted and added a splash of rice wine vinegar for some acid. Once it had incorporated and simmered for just over a minute I took it off and poured it into my aminos bottle and a few smaller containers for traveling. At this point I squeezed a little lime juice in each container, a whole one in the bottle. 
    I'll tell you what. I would use this dressing every day. I think I also sprinkled in some chili pepper flakes while it simmered if I remember properly. 
    Moral of the story, check out this recipe and do what you want with it, just taste as you go and you cannot go wrong. Be confident yet cautious in the adding of more fish sauce or aminos as you go.
    Sprinkle, stir, taste.
  3. Like
    AmandaFawn got a reaction from CrazyCow in Best salad dressing!   
    Now, I never follow recipes when cooking (baking is another matter). I'm a, a little of this, a little of that type girl. That being said I will read a bunch of recipes and take ideas from each one and do what I want. 
    This recipe https://iheartumami.com/thai-grilled-beef-salad/
    was my inspiration for this weeks lunches. I did my own thing with the steak, just s&p with ghee cooked rare so when I heated it up I wouldn't over cook it. For the salad I did some romaine, broccoli slaw, green onion, while onion, banana shallots, watermelon radishes, daikon radishes, mint, cucumber, and orange bell peppers. I honestly thought it was going to be too much spiciness. But I was never so happy to be wrong! 
    Now the remarkable part of this is the dressing! I used her recipe as a guide, I pulverized 4 deseeded chili peppers (I don't remember what kind, whatever they had at whole foods that day, serrano's?), and a whole head of garlic in my food processor. I then added a whole bottle of coconut aminos and the neck of my bottle of red boat fish sauce, 4 tablespoons? I just know there was probably half an inch of the fish sauce visible over the label and it was the smaller bottle. I mixed it and squeezed in 2 limes. 
    I then put it in my pan I cooked the steak in, I did this right after I pulled the steak so it was still wicked hot and it deglazed the pan getting up all the good bits of the steak. At this point I tasted and added a splash of rice wine vinegar for some acid. Once it had incorporated and simmered for just over a minute I took it off and poured it into my aminos bottle and a few smaller containers for traveling. At this point I squeezed a little lime juice in each container, a whole one in the bottle. 
    I'll tell you what. I would use this dressing every day. I think I also sprinkled in some chili pepper flakes while it simmered if I remember properly. 
    Moral of the story, check out this recipe and do what you want with it, just taste as you go and you cannot go wrong. Be confident yet cautious in the adding of more fish sauce or aminos as you go.
    Sprinkle, stir, taste.
  4. Like
    AmandaFawn got a reaction from MichelleCA in On day 11!   
    @MichelleCA 
    I'm definitely not getting enough food at breakfast. This weekend I'm going to make some sausage patties and start doing a "breakfast salad" with roasted veg of some sort, carrots, brussels, broccoli, and zucchini are all ones that come to mind, and top it all with a couple eggs. I will defiantly be upping my breakfast game this week! Thanks for the advice on where to head with it.
    I've made some great food for my lunches, last week I did a spicy chicken soup with coconut milk and this week we did sheppard's pie. Even my picky husband has been enjoying lunch. 
    I bartend two nights a week, after my day job, and those have been the hardest because they are back to back and I don't have time to really put something together for my Thursday nights. But we are getting there and as long as I can remember to grab my food on the way out the door we are in a good place. 
    Now tomorrow will be interesting... I'm bartending a wedding out in the middle of nowhere. Leave the house at 10am not home till 1 or 2 am... I have jerky that's compliant and I'll bring something perishable for lunch. I'll have to find some nut butter or something to bring with me for the rest of the night. Not ideal but better than eating the pizza or cheese plate or chicken and waffles we are doing for the catering.
    Congrats on going right back into a second 30 days. That's some commitment there! 
  5. Like
    AmandaFawn reacted to MichelleCA in On day 11!   
    You can do it, @AmandaFawn!  And you have much to be proud of, the way you navigated last night's challenges.  I was LOL about the mayo!  
    I'd suggest having some compliant go-tos available (hard boiled eggs, carrot/jicama sticks in baggies, Wild Zora bars, Justin's Almond Butter squeeze packs, ghee squeeze packs (the latter 3 all available at Thrive market)) so you have them handy and at your side in case of these late mornings or forgotten condiments.
    Also, now is the time to spoil yourself with a REALLY good meal with lots of leftovers.  The game-changer for me was feeling down/despondent, then making a riff on my grandma's meatloaf and mashed potatoes (all compliant, of course, and with mashed root veggies mixed in with just 2 potatoes).  As soon as I sat down with it, I sighed with bliss, and those leftovers carried me through, telling me I could do this!  Now I make it a priority to check in with my cravings and cook what sounds GOOD (rather than what is a recipe someone posted), and it has not failed me.  I finished my 30d last week, went out of town a few days without meal-planning/etc, then right back on Round 2, started this past Monday.  I won't say I regret having eaten some junk over the weekend, despite the fact that now - 5 days into R2 - my digestion and energy are finally feeling better; rather, those few days of eating "by the fly", unprepared, and indulging in some sugar, all showed me that nothing tasted as good as I remembered/longed for, and my first breakfast back on w30 was far more satisfying than anything I picked up on the road.
  6. Like
    AmandaFawn reacted to MichelleCA in On day 11!   
    PS - make sure those eggs (3 maybe?) come with a big serving of greens and some starchy veggies and an avocado?   My breakfasts are huge and filling and satisfying for a good 4-5 hours.  This morning, I had a little bit of leftover pork roast, chopped up with 1/2 a steamed sweet potato; sauteed both in ghee till crispy, then stirred in several hand fulls of spinach till wilted, then topped with an over easy egg and 2 slices of leftover bacon on the side (fat).    I usually have some sort of similar "hash" like this , and an avocado.  You can even skip the egg if you're over it, making sure you have ground beef or homemade sausage or something similar + lots of veggies and that important fat serving!  Give yourself a fighting chance, and nothing will tempt you.
  7. Like
    AmandaFawn got a reaction from MichelleCA in On day 11!   
    Hi everyone! My name is Amanda and my husband Justin and I started Whole30 on Oct 15th. 
    Yesterday was HARD! Up until yesterday I'd been picking on him for having such a hard time because he had more vices than I did: living on Diet Coke, eating dessert EVERY night, etc. Then I stumbled into yesterday, my breakfast wasn't doing it for me, lunch wasn't enough food, dinner was unsatisfying and I was bartending at my second job last night... damn did those beers look good. I FINALLY understood his cravings. I was yearning for those tater tots my customers were eating. I forgot my compliant mayo at home and was so angry that I couldn't use the "perfectly good" 5 gallon bucket of mayo that was in the fridge at work, like I was so mad at that mayo. But I stayed strong, not a tot entered past my lips, I ate my protein dry and dealt with it. 
    When I got home and told my husband I'd had a tough one he, being just as supportive as I, said now you know how it feels. lol, oh what nice people we are! Then he proceeds to say he has learned an appreciation for eating well and not living on chicken wings, pizza, and ice cream and that we should stop doing the diet and just pay more attention to what we are eating. I told him absolutely not, we can do it! We are so close!
    And then this morning came around. My eggs have left me starving and I was so exhausted I slept in and didn't have time to prepare anything else this morning.... so here I am. Drinking my coffee pretending I'm writing an important email (hope my boss isn't on here!) and looking for support. Thank god I found it. Also thank god I told everyone and their brother that Justin and I were doing the Whole30 so now the thought of the shame I would feel when someone says "Wait, I thought you were doing the Whole30?" as I eat tater tots smothered in that 5 gallon bucket of mayonnaise, would be even worse than the feeling in my stomach after I was done eating them.
     
    So, thank you all for being here, today and tomorrow are going to be tough, but I'm tougher!