BookJockey

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  1. I add a pinch of salt to my coffee - salt actually helps to block bitter flavors and enhances sweet flavors - that's why salted dark chocolate is so darn good, for example :). I'll also sometimes (usually on lazy Saturday or Sunday mornings when I have time) crack an egg into my blender with a tablespoon or two of coconut cream and cinnamon, blend it for a minute, then slowly add my freshly brewed coffee with the blender still on low. Sounds weird, but it's a nice added bit of protein to have, especially if I'm going to have fruit with my breakfast that morning.
  2. Just posting to say thank you for this original post, OP, and thank you to whoever pinned it, and thank you to all folks who have added to it since! I really needed to hear it on this, my day six of second Whole30 because I am a card carrying overthinker and I want my second whole30 to be just as good for me as the first was. I was actually feeling "bad" for having a really large salad for lunch - a coworker commented that it looked like I brought lunch for everyone and I was furiously re-reading my Whole30 rules and book and thinking, "but I'm doing the proportions they said!" This post
  3. Just curious if anyone wants to speak to how tasty the meals are? I love to cook, but am already starting to have kitchen cleaning fatigue, and something like this to help me in a pinch would be helpful if they are satisfying taste-wise. Also, that they have a BBQ flavored one is intriguing to me as BBQ sauce is my favorite ever, but I have yet to find a whole30 compliant sauce or recipe I like. Comments, anyone?
  4. I really like cabbage sauteed with onion and garlic. Sometimes I'll add in paprika, salt, pepper, and allspice to taste too (sounds strange, but very good!). It's a really tasty meal with a baked potato and a nice piece of chicken or pork. And spinach is divine sauteed with garlic, onion, and an Italian herb blend (oregano, basil, etc). Roasted brussels sprouts and roasted cauliflower are also favorites of mine. Both are great tossed with some olive oil, salt, pepper, garlic, and pine nuts. Like posters above, I find sauteing and roasting to be far superior ways of cooking veggies over st