Jihanna

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Everything posted by Jihanna

  1. Honestly, I reintroduced sugar based on what I typically used on a daily basis prior to my Whole30 round. So I tried some sugar in my morning coffee, honey in my afternoon tea, a bit of honey in a homemade vinaigrette, and a nighttime tea blend that had stevia leaf. If you're focusing on sugar itself, then be sure you're only adding some to an otherwise compliant food... and I'd suggest NOT doing it at the same level you might have before, because chances are that would be WAY too sweet now. (As an example, my pre-W30 sugar for coffee was 2 tsp per small mug, and my sugar reintro measure was 1
  2. I love that you're using this situation to your best possible advantage! Good luck!
  3. If it doesn't list sugar as an ingredient, in any form (even sneaky ones), then you should be good where that's concerned. If there's any rice bran at all, though, then that's enough to make it non-compliant -- the question is just whether or not it's significant enough to affect your system. That said, it does look like the fruit blend (red) might be okay, as only the veggie one (green) shows rice bran. If you're not keen to assume the added days now, you can always just keep moving forward and see how it goes. Keep a log of your symptoms and whether or not there's anything significant t
  4. @Tiara1234 I'm the same way - I can binge on some good food, and do it more easily than I can with junk! Home-cooked meal that's absolutely yummy? Seconds, please! Man, only a spoonful left in the dish? That's not even enough to put away... I eat it now, instead! Yes, I totally get it. I know the justifications, and I know the icky feeling that comes afterward because even good food does us wrong when we cram in too much. I found that a few things helped me to work on this habit... 1. I often drink peppermint tea during dinner. This is usually two bags of peppermint herbal tea steepe
  5. The "MegaMen" vitamin says it contains soybeans (automatically not compliant), and it also contains stevia leaf and caramel color, which also wouldn't be compliant. (Caramel color is a sneaky sugar.) "Thermo Igniter" I can't tell, because the ingredients list is cut off so there could be something there. I'd personally prefer to get my caffeine from coffee or tea rather than from something with artificial colors, but I don't think the artificial colors are non-compliant. The CLA looks fine, but there's no information about the source of the glycerin for the capsules. I'd assume it's
  6. Whole30 in and of itself is an elimination diet, with the purpose of reaching a baseline from which to test foods and/or food groups to see if there are sensitivities which should be considered when making informed food choices going forward. Ideally, one also does an amount of "deep work" to deal with the psychological relationship to food, as well. Melissa's note about not experiencing Food Freedom is undoubtedly based on the idea that one does NOT plan to follow a continuing food plan that's quite as restricted as Whole30 is. To make those informed food choices, however, you have to do
  7. I got sick during my most recent reset, and focused mostly on using totally compliant teas alongside compresses, vapor treatments, etc. I also used OTC meds to reduce my fever and deal with any body aches. I'll be honest here, I had to move on to prescriptions at one point because it hit me so hard and dropped into my chest as bronchitis... which brings me to the point of saying that doctor's orders trump Whole30 rules, so I felt no guilt whatsoever about coloring outside the lines for medications to make me feel a little bit less like death warmed over My doc was on board for me using herbal
  8. Eggs, veggie patties, mushroom burgers, etc. Nutritional yeast is often used in vegetarian diets to increase protein values, and it mixes quite well into broths, scrambled eggs, any mashed veggie blend, etc. Hemp seeds are a good meatless protein source that can also be added to foods. Here are a few links that might be helpful (just remember to skip any honey/sweeteners, if they're listed): https://blog.paleohacks.com/veggie-burger-recipes/ https://lexiscleankitchen.com/paleo-veggie-mushroom-burgers/ https://momfoodie.com/paleo-veggie-burgers-gluten-free/ https://nomnompaleo.co
  9. Dairy in general causes fairly severe indigestion for me, starting with heartburn 10 minutes after eating and ending with nausea, bloating, and constipation. Gluten treats me a little bit better, but it's still not something I like to mess about with all the time. It's possible for me to deal several days with the repercussions of eating things that attack my system, and it's very noticeable because there's not a constant state of distress involved so I can really tell when something does go out. All of that said, it's also entirely possible that you're dealing with more than just food-re
  10. That's awesome! I make mine in an old jar that once contained that nasty jet-puffed marshmallow junk. I'm honestly not even sure why we had it, but the jar works perfectly for my mayo Regarding the yolk vs whole egg issue... Apparently the egg white can potentially lead to emulsification issues, but the posts I've seen saying that all used other methods for blending and I've never personally had an issue with the whole egg and only 1 cup of oil (more than 1 cup wasn't a good thing, when I'd tried a different recipe before landing on the one I adapted for my taste). Also, using only the
  11. @Irock I'd imagine it did turn out quite tart with Dijon, vinegar, and lemon juice - that's a LOT of acidity! I think you can probably tone it down a lot by using unprepared (dry ground) mustard instead, and opting for either vinegar or lemon juice. Personally, mine always works best when I use lemon juice, because the vinegar just gives a strange aftertaste for me. Here's the recipe I've built by cobbling several together and then learning what else I like to toss into mine... I mix my mayo in a wide-mouthed jar, using a stick (immersion) blender. I add ingredients to the jar in t
  12. I always used mustard powder for my mayo, not prepared mustard. I'm not sure if that helps or not. I also routinely added some zest in the form of 1/2 tsp garlic powder and a dash or two of black pepper. If I was making it for a specific reason, I might add more garlic or pull in other herbs/spices as well... but if using it for a dressing, I'd make my usual mayo, then tweak a portion of it for the dressing. To make mine, I sort of combined the ingredients from this recipe and the method from this one. Once it was made, I just tasted and added stuff (keeping track of what and how much) un
  13. I've also done several rounds without ever using an "approved" item. I skipped them partly due to budgetary reasons and partly due to a sense of adventure. I had fun making my own sauces, condiments, etc., and still do it sometimes now. I enjoyed learning what all goes into things to bring out certain flavors, and it really inspired me to keep learning after my official rounds. I also really like being able to completely customize everything, so I can easily skip herbs I don't prefer and add or increase the ones I really like, making it a taste that's truly my own.
  14. Absolutely not. You can do this on the stove, in a slow cooker, or using a pressure cooker. Any of those methods works, the difference just comes down to how long it cooks and how much potential babysitting you need to do with it (i.e., I'll check much more often on a pot sitting on my stove for 10 hours than I will on a crock cooking 10 hours on low). https://wholefully.com/bone-broth/ She has a very detailed explanation of how she does things and why, with tips on how to save time and money when it comes to the veggies included in the broth) https://wellnessmama.com/5888/bone-brot
  15. My pleasure I'm definitely not a coach or mod, lol, but I do understand how confusing it can be (especially when looking at recipes that supposedly make a certain number of servings versus how far it'll actually go for my family) in the beginning... ok, and sometimes later on, too! I try to at least read the most of the forums and then often will type responses that never get posted (heh), but when it's something I feel like I really can speak on, I try to share my experiences in hopes that it'll help I'm wishing you both luck! I'm also a little bit jealous, as I've not yet been able to
  16. There's no reason to stuff yourself. The point is to eat until satisfied, so if you're satisfied with a smaller meal then that's fine! Just as we don't all have the same size hands, we probably don't all eat off the same size plate, either. In any given meal at my house, we will typically have at least 3 different types/sizes of plate on our table, based on what each of us prefers... that means that the same size piece of meat would be paired up with a different amount of vegetables depending on which plate I use! I think the most important part of all of this is to find a good balance pr
  17. Sugar as an ingredient on bacon = added sugar, despite what the nutrition panel shows. The thing is that they can say there's 0% if there's under a certain amount (like half a percent or whatever). So the added sugar is there, there's just little enough of it for them to claim that it's not. In the case of bacon, the sugar is generally used in the curing process itself. That said, you've completed your Whole30 and even bringing in small amounts of sugar at a time is a good reintroduction. In fact, I'd suggest NOT reintroducing sugar at a rate that you might've eaten prior to Whole30, beca
  18. I was going to note something similar to Schrod, in terms of making sure you're establishing that baseline for reintroduction tests and that might mean it takes a little longer than 30 days, especially if there have been any hiccups along the way. I learned the hard way to not trust store-bought rotisserie chicken (at least not in my area) during a Whole30, and that I need to make a list of what I'm going to put in my build-a-bowl or salad type meals when I go out to eat, because my brain doesn't always equate "baby corn" as off-limits (despite having "corn" right there in the name of it)! I'm
  19. Real Plans is a Whole30 partner, but not a part of Whole30 in and of itself... so it's totally possible to do one using Real Plans' W30 plan but it's also possible to go without a meal planner entirely. I personally must have more control over my meal planning, so I'm typically reviewing a few new recipes each week to add to my online recipe box, then build my weekly meal plan based on weekly sales in my area... that way, I'm not planning a bunch of meals that require chicken if chicken isn't on sale, unless I've already got some freezer meals ready to go. Some people prefer to have the work d
  20. Agreeing with what's been posted above, and also wanted to point out... - It's okay to eat the upper end of the recommended amounts, and even to go over it at times if that's what your body needs. I can't do just a palm-sized portion of meat with my dinner, for instance, I need more protein than that so I typically will eat about 2 palms. For meals where we've done burgers, I've cooked them as 4-ounce patties and eaten 1.5-2 of them every since time (along with a massive amount of veggies to go with it). - I'd suggest not leaning on fruit too much. Fruit is an excellent way for a sug
  21. I LOVE those potatoes. We even love them as mashed potatoes, without going through the whole stuffing and re-baking process So delicious, and I'm so glad you're enjoying your food! Definitely happy for you to have come to the end of your 30 days, too!
  22. Sugar reintroduction effects typically fall along the lines of feeling anxious or "sped up", etc. If you increase by too much too quickly, it can definitely lead to headaches and the like. However, less than 4g in a gummy prenatal vitamin probably won't cause you any issue. The part I'd be worried about (for me personally) is that gummy vitamins are like candy for me, so I have to avoid them because it will lead me to wanting gummy bears, gumdrops, etc. For my own reintroduction, it was rather drawn out and I did start with sugar since I knew there could be sugar in things I introduced la
  23. A few things are standing out as I read the post about meals... 1 - a serving of eggs is what we can hold in our hand. Your meal 1 protein of 2 eggs is a little on the light side, unless your hands are even smaller than mine (I can easily hold 3 eggs, 4 if I stretch). 2 - coffee can act as an appetite suppressant. If you're drinking it before or with your breakfast, it could actually be causing you to eat less than would be ideal. It sometimes becomes obvious because hunger comes too quickly (and strongly), well before next mealtime, but it might be that you're getting enough fat wit
  24. It's possible to do a low-FODMAP Whole30, yes. (Or an AIP Whole30, or low-carb Whole30, etc.) It's just a matter of removing the foods that Whole30 considers to be compliant but which would NOT belong based on the other part of the dietary plan. Much of what's avoided or limited by the low-FODMAP diet is already avoided by Whole30, and that overlap can be helpful. I'm not in any way a trained medical professional, just a girl with a search engine and a love of food... so I won't even begin to say what would or could work best for you personally. What I will say is that it's good that you'
  25. The easiest way to look at whether or not a "noodle" is compliant is to see if it's made with flour. If a compliant food is ground into a flour (or pulp, etc.) and then formed into noodles (or other pasta, like gnocchi), it's not going to be compliant. If a compliant food is cut in a way that makes it noodle-like (like spiralized zucchini), then it's compliant as an ingredient... but could still be used to make non-compliant dishes, of course. The difference is in whether it's a recreation or a substitution. A recreation is something like shirataki noodles or paleo hamburger buns. A