Jihanna

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  1. Like
    Jihanna got a reaction from Blueautumn in Instant pot recipes?   
    I love my pressure cooker. I don't use it nearly as often as I did the first few weeks I had it (I had a few meals where I literally cooked 3 parts of one meal in the same insert since it was the only one I had, haha)... but there are a few things that I don't cook except in it, and I try to put at least one pressure-cooked main dish in every weekly meal plan. It's practically replaced my crock pot for a lot of things, though I do still love to pull that out also
    Moving on... the things I love to cook in an electric pressure cooker...
    "Boiled Eggs" -- There are several good blog posts out there about doing eggs this way, but I'll boil it down here (ahem).
    -- insert trivet and pour in water (I've used as little as 1 Cup and as much as 1.5 Cup with repeatable success)
    -- place eggs on trivet (I can fit 10 large eggs on mine without stacking or being too crowded)
    -- cover and lock lid, making sure the release valve is closed; manual cook 4 minutes (some say 5, I prefer 4)
    -- once done, natural pressure release FIVE MINUTES, then quick-release the rest
    -- use tongs to move eggs into a bowl of cool/cold water to soak for 5-10 minutes, then store in fridge
    This method produces the most easy-to-peel eggs I've ever cooked, and it's so easy to quickly do as many as I want. They're technically not boiled though, hence the quotes.

    Spaghetti Squash -- We love this in our house, and while it IS perfectly possible to roast them in the oven, I've found that I prefer to do them in the pressure cooker instead. As with the eggs, you'll want to use a trivet to keep the squash above about 1 Cup of water. Slice the squash in half, clean out the seeds, and then place on the trivet (I usually do 1 half at a time, unless both fit easily). Some bloggers say you should have the inside down for cooking, others don't; I've personally found it doesn't change the product too much, apart from needing to drain it if the inside is angled up enough to catch liquid as the steam condenses. If you like crunchier strands, start with 7 minutes and work up to see what works best for you... I do ours for 10 minutes (an older squash that's dried out a bit might need longer to reach the desired level of cook).

    Whole Chicken -- It's insanely easy to do a whole chicken in one of these. Just empty the inner cavity, add whatever seasonings (oils, rubs, spices, herbs stuffed inside, etc.), and cook for 6-10 minutes per pound of chicken. (Many sites/recipes say to cook for 6 minutes per pound, which probably works if the chicken is completely thawed. Mine are usually at least a little frozen, even after a thaw attempt, so I've found it works better to go with 8-10 per pound; so for a 5 pound chicken, I'd probably go with 40-42 minutes.) The most beautiful thing is that it's so easy to change up seasonings every time.

    Just about any Roast -- Change up the seasonings, maybe, but I love doing roasts in the pressure cooker now. It's much easier cleanup, and nearly every recipe I've tried has been phenomenal. This pork roast with apple gravy is my favorites pork recipe so far, and my whole family loved this beef pot roast and veggies one (which is very similar to what I'd do in the crock, but this one's done faster and I think we all agreed it even tasted better than my crock roasts have).

    Barbecue Chicken -- I almost avoided barbecue during my Whole30 because I was scared I wouldn't find a good sauce that I could handle, since my pre-W30 favorite was one of the Sweet Baby Ray's varieties (which undoubtedly would be WAY to sweet for me, now!) Enter the linked recipe. Granted, I adapted it a little to fit my own preferences and what I had on hand (plain mustard instead of spicy brown, and regular paprika instead of smoked due to a "smoke" flavor sensitivity in the household; I also used the suggested seasonings instead of a store-bought rub). My chicken breasts were actually straight out of the freezer thanks to a complete lack of preparation on my part (haha), so I added an extra 6 minutes to my pressurized cook time and this turned out perfectly.

    Power-Veggie Chili -- That's just my name for it, but it fits! As with most things, I adapted it to fit our tastes and needs; this means I left out the cauliflower, cumin, and cayenne, and I subbed in plain paprika instead of smoked. I also made my chili powder on the fly, because that isn't a blend we keep on hand. Everyone loved this, and as my first experience with pumpkin used to thicken broth, I have to say I was very impressed. (We're actually having this again for dinner tonight, despite the fact that it's getting up to nearly 80 today.)

    For recipe searches, I'll make sure to include "pressure" or "pressure cook" in my search. Looking specifically for "InstantPot" recipes can drastically reduce your results, since that's just a brand name and while many bloggers will label their recipes that way, some don't (but both usually include "pressure" in the name and/or directions). Tack "Whole30" on the back of it and you're off to the races ("paleo" can work too, and many of those bloggers will considerately note to remove sweeteners for Whole30, etc.).

    Good luck and have fun!
  2. Like
    Jihanna got a reaction from Revelate in Driving from Florida to Michigan need Whole30 restaurant options   
    Breakfast places worked really, really well for me when I was traveling. It wasn't typically any issue for them to toss a piece of foil down on the grill to keep my eggs and/or meat separate from anyone else's food, and they were all willing to use olive oil (or canola, for those places that didn't have it). Fresh vegetables gave me a huge variety of options for mixing it up with omelets, which were quite yummy even without cheese. Fresh fruit was sometimes available, also.
    For meals later in the day, shoot for steak, grilled chicken, or grilled fish -- all of these can be cooked on foil (like the eggs) and most places are willing to work with anyone who has food allergies... I would tell them I wasn't allergic but was on an elimination diet to help determine sensitivities, never had a problem.
    If you can find a place that does Mongolian barbecue or something similar, where you pick your food to put in a bowl and they cook that food specifically for you, that works very well also since you can customize your meal quite easily that way.
    The one thing I will say is to avoid fast food places unless you're just getting salads or fresh fruit cups. Many do offer a grilled option for things like chicken, but it's not worth risking that they've marinated it in something not compliant (and even the burgers weren't something I wanted to risk on my own rounds).
  3. Like
    Jihanna got a reaction from Revelate in Catching a nasty cold   
    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 remedies first, but we always had a backup plan.
  4. Like
    Jihanna got a reaction from SugarcubeOD in Binging/overeating   
    @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 steeped in about 12-14 ounces water (and obviously without anything to sweeten it). If straight-up herbal tea isn't your thing, you could always do one bag peppermint and one bag black or oolong, and the water ratio is variable (you might like yours stronger or weaker than I like mine). Peppermint works as a mild appetite suppressant, so drinking this while I'm eating tends to help my body step on the brakes.
    2. I eat slowly and cut up my food ahead of time. Despite what my husband says about "good manners", I go ahead and cut up all of my food (if applicable) and spread it out on my plate, so it looks like there's more than there is. This allows me to put less on a plate and convince my brain that it's more, before I even get started. I eat slowly so my body can really process and acknowledge what I'm eating, and how much of it, instead of just barreling through and eating 2-3 plates before my body can scream that it's full.
    3. Sometimes I'll purposefully eat half a meal now, and save half for a little later. If we've made something I know I tend to binge on, or at least want to binge on (even if I've been stopping myself lately), I'll go ahead and force myself to stop halfway through what I've put on my plate (the first serving!) and set that aside. I sit at the table, talk with my family while they eat, and then determine shortly (15-30 minutes later) whether or not I'm actually hungry enough to eat the rest of my dinner or if I just want to eat because it tastes good and is already on my plate -- if the latter, I cover the plate and put it in the fridge for a snack (or meal) later in the day.
    4. If I've eaten recently and know I probably shouldn't be hungry, but I see something I can justify eating (like a veggie tray), I'll grab enough to make a mini-meal (think a boiled egg or small scoop of chicken salad and a handful of celery sticks) and pair it up with a very small serving of coffee (I'll make that a decaf if it's late in the day) or hot tea. If I can't wrap my brain around the idea of a mini-meal, then I know I'm not actually hungry and should probably skip the "snack" altogether, especially if it's one of the things I know I'm liable to overeat.

    Hopefully something in there might help or give you an idea of how to approach your situation
  5. Like
    Jihanna got a reaction from IAmMamaBoo in Plant-Based "Meats"   
    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.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut
    Good luck  
  6. Like
    Jihanna got a reaction from EllieHH in Day 51 - Advice Needed   
    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 reintroduction.
    If you're on Day 51 of Whole30, then you're still on round 1  A second round would be when you've done reintroduction and gone forward, hopefully starting to discover what your Food Freedom looks like, and then return to do another reset of some length.
    That said, there's no reason why someone couldn't choose to follow the Whole30 guidelines or something close to them for a longer period of time. Paleo, for instance, is incredibly close to Whole30 but has a bit more flexibility because you're building a lifestyle (not following a diet/elimination program).
    In all honesty, I wouldn't suggest trying to stick to Whole30 forever. Instead, move forward step by step as you build a "WholeMe" type of plan. That's where the Food Freedom is, and "WholeMe" can be no grains, no gluten, no legumes, no dairy, etc. if that's what works best for your body... but leaves room for enjoying those foods occasionally if you deem it "worth it" based on what you know about how your body reacts to those foods. If you find yourself off the rails too far and making what you consider to be poor food decisions too often, then go strict Whole30 again for a while to reset your body and your mindset  
  7. Like
    Jihanna got a reaction from Kfinnegan in Help! I’m regretting my whole30 because now I can’t seem to eat anything!   
    Try to realize that your body's been going without these foods for a month, and springing them back into your diet is bound to have some effect. Sometimes that effect is basically unnoticeable, and other times it's blatant.
    Also realize that our pre-Whole30 bodies were accustomed to living in a state of constant distress. We were used to always feeling some kind of discomfort, of some sort or another, whether we had a "reason" label to slap on the effect or not. Once we've done an elimination diet like Whole30, though, our body is "cleaned" of many things known to cause irritation/distress to many people. This means that if one (or more) food groups removed was causing distress, then you're going to see a much bigger sign of it now that you're reintroducing.
    Think of it like a pool of water. If there's a machine making waves at the far end, and you're feeling them hit against you, then you might not notice (as much) when someone jumps in the water nearby... it's just going to send more or slightly larger waves your way. But if you're in a perfectly calm pool, then someone jumps in, the resulting splash and/or waves will seem much larger and more noticeable. The point of the elimination phase is to make our system like the pool of calm water, and reintroduced foods can definitely cause some very noticeable effects when you're starting from a level baseline and are sensitive to them  
    Remember that the purpose of reintroduction is to eat Whole30-compliant except for the single food you're introducing back in, which should be eaten at all meals for one day (or two if you want to spread it out)... then it's back to compliant for a few days to make sure you've recovered from the testing before you test the next food (or group) by itself.
    My suggestion would be to take good notes, get through the rest of your reintroduction. If you want to go back to the troublesome foods you already tested to have another go and see if continued consumption allows you to become accustomed to them again, then that's definitely an option.
    However, a little tough love and hopefully a bit of a light-bulb moment...
    If you had frequent brain fog with constantly low energy, bouts of anxiety and depression, and general overall ickyness... all of which vanished during Whole30... doesn't it make sense that there might be something there that you might want to continue avoiding, even if it's one of your favorite foods?
    For me, it's dairy, specifically cheese. I grew up with an allergy that I started ignoring as soon as I could, despite the fact that I dealt with eczema as a result. I didn't care, I had my cheese so I was totally okay with the rashes, the itching, etc. Fast forward to my first Whole30 reintro, when I decided to test dairy just because I wanted to see what would happen... and I learned that it not only set off my eczema, it was also the primary cause of my life-long issues with indigestion (including heartburn and reflux). From that, I can say without any trouble at all that dairy is simply not worth it for me about 95% of the time... occasionally, I'll decide to have "real cheese" on chili or a burger, but generally only if I'm eating away from home. I've learned to make some truly delicious non-dairy substitutes that I can always turn to if I feel like I'd like to have something cheese-like (though I don't do that during Whole30 or any other time when it's about habits as well as the food itself).
    You've gotten some amazing results, doing away with symptoms that I know (from experience) had to have been irritating and miserable... so take a deep breath and remind yourself that this is ultimately about your continued health and well-being, and that you're strong enough to make informed decisions based on what you learn about your body's unique sensitivities and needs.
    Obviously, you're an adult and can make your own dietary decisions, but making informed dietary decisions is really what Whole30 is all about. We obtain information through our reintroduction testing so that we can use that information to decide what our ongoing food freedom should look like... to be able to say something is or isn't worth it, based on how we know it affects us.
  8. Like
    Jihanna reacted to K&K8/1 in Day 1 - COVID-19 working from home   
    So starting Monday 3/23, I’ll be working from home due to COVID-19. Sooooo, it’s been a few years but I decided to take control of what I have control over and start a Whole30.  Here I go and I’m looking forward to what I can rediscover about myself in 30 days!
  9. Like
    Jihanna got a reaction from SugarcubeOD in Binging/overeating   
    @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 steeped in about 12-14 ounces water (and obviously without anything to sweeten it). If straight-up herbal tea isn't your thing, you could always do one bag peppermint and one bag black or oolong, and the water ratio is variable (you might like yours stronger or weaker than I like mine). Peppermint works as a mild appetite suppressant, so drinking this while I'm eating tends to help my body step on the brakes.
    2. I eat slowly and cut up my food ahead of time. Despite what my husband says about "good manners", I go ahead and cut up all of my food (if applicable) and spread it out on my plate, so it looks like there's more than there is. This allows me to put less on a plate and convince my brain that it's more, before I even get started. I eat slowly so my body can really process and acknowledge what I'm eating, and how much of it, instead of just barreling through and eating 2-3 plates before my body can scream that it's full.
    3. Sometimes I'll purposefully eat half a meal now, and save half for a little later. If we've made something I know I tend to binge on, or at least want to binge on (even if I've been stopping myself lately), I'll go ahead and force myself to stop halfway through what I've put on my plate (the first serving!) and set that aside. I sit at the table, talk with my family while they eat, and then determine shortly (15-30 minutes later) whether or not I'm actually hungry enough to eat the rest of my dinner or if I just want to eat because it tastes good and is already on my plate -- if the latter, I cover the plate and put it in the fridge for a snack (or meal) later in the day.
    4. If I've eaten recently and know I probably shouldn't be hungry, but I see something I can justify eating (like a veggie tray), I'll grab enough to make a mini-meal (think a boiled egg or small scoop of chicken salad and a handful of celery sticks) and pair it up with a very small serving of coffee (I'll make that a decaf if it's late in the day) or hot tea. If I can't wrap my brain around the idea of a mini-meal, then I know I'm not actually hungry and should probably skip the "snack" altogether, especially if it's one of the things I know I'm liable to overeat.

    Hopefully something in there might help or give you an idea of how to approach your situation
  10. Like
    Jihanna reacted to laura_juggles in Plant-Based "Meats"   
    The Impossible meats could possibly be in now...just got an email saying that "most" peas are allowed. 
    Peas: Yes.
    Green peas, yellow peas, split peas, sugar snap peas, and snow peas are an exception to the “no legume” rule per a rule change in 2020.
    Pea Protein: Yes.
    100% green or yellow pea protein is acceptable on the program. Pea protein is often used by functional medicine providers since it’s gentle even for sensitive patients (those with GI issues or a host of allergies/intolerances) and is considered a “hypoallergenic” protein source. However, many vegan protein blends also include other grains like rice, and/or have added sugar, sugar alcohol, or artificial sweeteners. Pea proteins that also contain off-plan ingredients are NOT compliant.
  11. Haha
    Jihanna reacted to Irock in Homemade Mayo without olive oil?   
    Thank you so much!  I'm going to try your recipe.
     
    My recipe called for only the egg yolk, anyone have an idea what the difference might be?  
     
    Funny, I don't have a short wide mouth canning jar, looking around my kitchen, I had a flower vase the perfect size!  It wasn't a delicate vase, so I made my mayo in a pretty etched glass container. 
  12. Like
    Jihanna reacted to SchrodingersCat in Can I have a poptart that has cinnamon in it?   
    In a pop tart the cinnamon would probably be the only thing that was compliant...
  13. Like
    Jihanna reacted to Eyechip in The Three Weaknesses I Worry About...   
    Day One!
    Yesterday I did my Whole Foods shopping and discovered the other parts of the store that do not involve prepared or frozen items. There's a whole different world of items out there!   I did not even know what Coconut Aminos were until yesterday, or where to find them, but I did. I never imagined two hours in a grocery store and I must have looked clueless staring up at the shelves of Ghee. And It felt so odd not being in the express lane at checkout.
    I threw out all wine and liquor in the house last night. Bye Martini for a month! My new martini is La Croix water with lime. I will pour it into a martini glass and pretend. Already planning on a movie tonight to get out of my flat and somewhere that I can distract myself alone.
    My first NSV was this: I made breakfast! My local Starbucks called to make sure I was ok. Not really, but... I actually made scrambled eggs (yes, I watched tutorials) with avocado and sugar free bacon. It was surprisingly easy. I know, I know, you are thinking, "how can a grown man not know how to scramble eggs?" Well, I have never cooked in my life anything that did not involve a microwave. I am the consummate bachelor who never evolved in that regard. I once even warmed up one of those plastic bear containers of honey in the microwave thinking that you could (bad mistake).  I can though navigate any menu in 14 different languages! 
    I also dusted off my never used Keurig and made my own coffee so as to avoid Starbucks Almond Milk with sugar.  I figure in the end I saved around $6 off my usual Starbucks spending. Breakfast went really well. 
    I have lunch planned at the new Chopts that opened up nearby. And am going to figure out how to make a steak, veggies, and potato tonight. More tutorials!
    Next week my real test will happen as I get back in to travel mode. So this week is about learning to function at home as I prepare my strategy for airports and late night landings. My 36 Elements freeze dried dinners arrive today!
  14. Like
    Jihanna got a reaction from Diggs in Arbonne Digestion Plus   
    I could be wrong, but as far as I can tell it's fine... I don't see anything that screams "non-compliant".
    Chicory, chamomile, and ginger are all compliant; bacillus coagulans is a beneficial bacteria; the enzymes all seem fine (including the papain from papaya and the bromelain from pineapple); the other ingredients also seem fine, since gum acacia is listed as allowed, tapioca starch is okay, and cellulose is plant fiber. My guess is that the tapioca starch is where the "added sugars" are coming from, since it's an "other ingredient" and is quite high in natural carbs/sugars.
    In general, though, we ignore the nutritional panel (calories and carbs with sub-items) and focus on the actual ingredients (chicory root powder on through the tapioca starch).
    A mod will certainly correct me if I'm mistaken  
  15. Like
    Jihanna got a reaction from SchrodingersCat in Approved Foods Questions   
    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.
  16. Like
    Jihanna reacted to Aelfric in Bone broth - do I need a pressure cooker?   
    If you're using the stove top, and you have a large pot with a pasta insert, but all the solids in the pasta insert. It makes removing them at the end a cinch.
  17. Like
    Jihanna reacted to laura_juggles in I think there was a tiny bit of hummus in my salad dressing   
    Before you spend much more time stressing about it, call the restaurant. Say that you had a reaction to something in the dressing and you need the list of ingredients. Then you'll know for sure. 
    Hummus sounds like an odd thing to put in a dressing. Tahini (which is sesame seed paste), sure...I've put that in my own dressings to make it creamy. 
    It's also possible that you've been stressing yourself out over this and gave yourself a headache. So give them a call and find out for sure. 
  18. Like
    Jihanna got a reaction from BabyBear in Bone broth - do I need a pressure cooker?   
    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-broth/  Another example by a different blogger.
    Anytime you come across something that seems to be made a certain way and you can't do that method for whatever reason, just try googling "(insert food/recipe here) (insert method you'd prefer to use)" like "bone broth stove top" or "spaghetti squash crock pot". It usually happens that someone has already managed it (or at least tried it and shared the results) when I go searching for alternatives, and it winds up saving me the time of trying to figure it out on my own  
    Good luck making your broth!
  19. Like
    Jihanna reacted to SugarcubeOD in Day 28 - Depressed and Fat   
    Sometimes, even tho we have weight to lose, our bodies prioritize other healing over dropping pounds.  It can be disheartening to have done the entire program and not have visible results but I honestly encourage you to find other results... is your skin better? Your sleep better? Cravings diminished? How's the depression and anxiety? One thing that you might also consider is that stress hormones can impact your ability to lose weight and if you've been stressing this entire time about losing xx pounds, you could be actually working against your own body chemistry.
    Stay the course, eat three template meals a day and believe that choosing health will make you healthy... 
     
    Also, on that note, if you have been under-eating in an attempt to hack the program and restricting to count calories, it's VERY likely that you've done yourself a disservice... when you restrict calories and food, you put your body into survival mode and it does not drop weight when it thinks you're in a famine.  If you would like to know more about whether this could be what's going on, feel free to list out a few example days of what you've been eating including portions etc... and we can have a look and see.  I know it seems counter intuitive to eat more to lose weight but you want your body feeling safe and nourished so it knows that sufficient food is coming again every 4-6 hours...
  20. Like
    Jihanna got a reaction from YGetty in Snacks for Braces   
    While it is definitely better not to snack, sometimes it's necessary in order to bridge the gap between two meals... however, if you're going to snack, then I definitely suggest making it a "mini-meal" instead of just a handful of one type of food.
    A small salad of diced Roma tomatoes, diced sweet onions, and diced cucumbers. Toss it with a bit of homemade vinaigrette (or top it with some compliant ranch) and it's delicious. I often add a chopped up boiled egg (for protein) and serve with avocado or black olives (for fat).
    Veggie peels. Just use a vegetable peeler to peel off thin slices of carrots, cucumbers (or zucchini, yum!), radishes, etc. and dip them in a compliant dressing of choice. Add some boiled egg slices (or take bites out of a whole one) or chopped up bits of chicken to make it a mini-meal. If you find veggie peels to be too stiff, you can always steam them slightly (or for watery veggies like zucchini, dash some salt on and let sit for a few minutes to soften them up).
    Roast up some veggies and have them on hand for throwing together an easy mini-meal. These could be eaten with some leftover meat or tossed into a skillet to fill out a frittata.
    Make chicken (or turkey) poppers, like these: https://unboundwellness.com/bacon-ranch-chicken-poppers/
    Hope that helps, and good luck
  21. Thanks
    Jihanna got a reaction from KristinaMain in Multivitamins with Reintroduction   
    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 later on... maybe consider the gummy itself a reintroduced item, but instead of going back to total compliance before the next item is introduced, just keep taking the gummy if you don't experience adverse reactions.
  22. Like
    Jihanna reacted to mazzystarslight in Day 28, Underfed, and Uninspired to Eat   
    I made the Spinach and Artichoke Twice Baked Potatoes... they are amazing!! Pic attached (went out on my Day 30 with a bang with these and a New York strip -- I shared with my boyfriend -- for dinner!). Thank you again! 

  23. Thanks
    Jihanna got a reaction from Barney77 in Finished an Entire Whole30 with Next to No Results.. What Gives?!   
    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 with meal 1 to compensate.
    3 - the meals you describe would probably have me bloated if I ate that way every day, also. Cruciferous veggies tear me up if I eat too many of them too closely together, so having meal after meal with things like cauliflower, broccoli, cabbage, etc. would fill me with gas and make me feel like a blimp. It's possible that you might experience similar sensitivities that could be looked at (I have a friend who can't eat onions and peppers without bloating for days, as an example).
    4 - nuts and/or nut butter daily would be my undoing. Nuts wreck my hormones, throwing me totally out of balance - if I eat them on more than just a once-per-week basis (and not many then), they'll throw my cycle out of whack and noticeably affect my moods, too.
    5 - the template suggests an "occasional" serving of fruit, which is basically the size of your closed fist. A banana every morning seems more than just occasional for me, but my perspective might be off on that because I only eat fruit once or twice each week (and I skip it entirely for the first week or two of any Whole30-type reset, to help make sure my sugar dragon gets/stays under control).

    Moving on -- I have no idea why you wouldn't experience Tiger Blood, unless you did and didn't realize that's how your body does it. Mine definitely doesn't look like what others posted, but I'm also nowhere near as active or "fit" as many people who gave reviews... it's one of the reasons why I didn't bother to look at the timeline at all for my 2nd time through; I wanted a more organic experience, without tainting it by "what to expect", as it were.
    The only other observation I've got is that you noted that you intend to live the Whole30 lifestyle going forward. I highly encourage you to go ahead and do the reintroduction phase, even if you have no intention of eating those foods (and even if you'd left them out while doing paleo previously). The reason I suggest this is that I've read where people find that certain foods left out of these types of programs actually help them feel better, lose bloat, and move into better health overall once they're brought back into their diets. I mean, dairy certainly doesn't work for me personally, but I know people who function best with it in their diet. I also know people who have better gut health with the inclusion of non-gluten grains, even though I have to limit my own intake.
    My point here is just that knowledge is power, and the ultimate victory moving forward from Whole30 is to be able to create the "WholeMe" -- a manageable and sustainable dietary plan that works for your specific body, with room for deviation when you're ready to make a "worth it" decision that falls outside your normal standards.
  24. Like
    Jihanna got a reaction from Kfinnegan in Help! I’m regretting my whole30 because now I can’t seem to eat anything!   
    Try to realize that your body's been going without these foods for a month, and springing them back into your diet is bound to have some effect. Sometimes that effect is basically unnoticeable, and other times it's blatant.
    Also realize that our pre-Whole30 bodies were accustomed to living in a state of constant distress. We were used to always feeling some kind of discomfort, of some sort or another, whether we had a "reason" label to slap on the effect or not. Once we've done an elimination diet like Whole30, though, our body is "cleaned" of many things known to cause irritation/distress to many people. This means that if one (or more) food groups removed was causing distress, then you're going to see a much bigger sign of it now that you're reintroducing.
    Think of it like a pool of water. If there's a machine making waves at the far end, and you're feeling them hit against you, then you might not notice (as much) when someone jumps in the water nearby... it's just going to send more or slightly larger waves your way. But if you're in a perfectly calm pool, then someone jumps in, the resulting splash and/or waves will seem much larger and more noticeable. The point of the elimination phase is to make our system like the pool of calm water, and reintroduced foods can definitely cause some very noticeable effects when you're starting from a level baseline and are sensitive to them  
    Remember that the purpose of reintroduction is to eat Whole30-compliant except for the single food you're introducing back in, which should be eaten at all meals for one day (or two if you want to spread it out)... then it's back to compliant for a few days to make sure you've recovered from the testing before you test the next food (or group) by itself.
    My suggestion would be to take good notes, get through the rest of your reintroduction. If you want to go back to the troublesome foods you already tested to have another go and see if continued consumption allows you to become accustomed to them again, then that's definitely an option.
    However, a little tough love and hopefully a bit of a light-bulb moment...
    If you had frequent brain fog with constantly low energy, bouts of anxiety and depression, and general overall ickyness... all of which vanished during Whole30... doesn't it make sense that there might be something there that you might want to continue avoiding, even if it's one of your favorite foods?
    For me, it's dairy, specifically cheese. I grew up with an allergy that I started ignoring as soon as I could, despite the fact that I dealt with eczema as a result. I didn't care, I had my cheese so I was totally okay with the rashes, the itching, etc. Fast forward to my first Whole30 reintro, when I decided to test dairy just because I wanted to see what would happen... and I learned that it not only set off my eczema, it was also the primary cause of my life-long issues with indigestion (including heartburn and reflux). From that, I can say without any trouble at all that dairy is simply not worth it for me about 95% of the time... occasionally, I'll decide to have "real cheese" on chili or a burger, but generally only if I'm eating away from home. I've learned to make some truly delicious non-dairy substitutes that I can always turn to if I feel like I'd like to have something cheese-like (though I don't do that during Whole30 or any other time when it's about habits as well as the food itself).
    You've gotten some amazing results, doing away with symptoms that I know (from experience) had to have been irritating and miserable... so take a deep breath and remind yourself that this is ultimately about your continued health and well-being, and that you're strong enough to make informed decisions based on what you learn about your body's unique sensitivities and needs.
    Obviously, you're an adult and can make your own dietary decisions, but making informed dietary decisions is really what Whole30 is all about. We obtain information through our reintroduction testing so that we can use that information to decide what our ongoing food freedom should look like... to be able to say something is or isn't worth it, based on how we know it affects us.
  25. Like
    Jihanna reacted to mazzystarslight in Day 28, Underfed, and Uninspired to Eat   
    Thank you all, your replies are really helpful and mean a lot to me! I know that eating healthier, whole-foods is good for me and I honestly really enjoyed Whole30 up until recently when I posted. I probably need to re-evaluate the med thing since it's definitely mood related. I don't think food causes any physiological issues for me, but definitely psychological.
    I don't currently have a slow cooker or anything like that, but I may look into one. I actually took your advice and bought a bag of a gourmet frozen veggie mix from Costco (watercress, sugar snap peas, mushrooms, etc.) and frozen potato wedges I'm pretty sure are compliant (https://www.alexiafoods.com/chef-inspired/oven-fries-olive-oil-rosemary-and-garlic) from another grocery store, which I'm cooking up now. I went to Zoe's earlier today, which I found has it's own Whole30 menu (https://zoeskitchen.com/pdf/zk30/menu_whole30.pdf) and then unexpectedly back out for lunch again with family where I settled for some plain ahi tuna tacos without shells or sauce or anything (pic attached) -- they weren't super satisfying but I was still pretty full from my chicken kabob Greek salad from Zoe's.
    Like I said, my reintroduction is going to take about two weeks and I think I'd be frustrated if I stretched this out any longer -- I want to say that I saw it through and hopefully do it again. Thanks for all of the recipes and food tips, I will definitely be trying some of them this week! I actually like cooking but sometimes get tired/overwhelmed and want to not always think about what I am going to eat, so convenience is sometimes nice. I definitely have not been eating enough. Thank you all so much again!