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About Wordlvr

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  • Birthday 05/26/1954

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    Near Chicago, IL
  1. I'm doing my second Whole30; my first was 2.5 years ago and I've started and gathering good recipes again. There is such an abundance of them. I came cross this this Ina Garten meatlof and thought it could be converted fairly easily. I'm sure there are great meatloaf recipes in the Whole30 pantheon and I'd love to know people's favorites. The reason I'd bother with this is that Ina Garten's basic recipes tend to be very tasty. If I used Whole30 ketchup and worcestershire sauce recipes, switched out the 1/2 c bread crumbs for almond flour, and made sure that my tomato paste was compliant, this recipe would be a go, right? I'm asking because of this use of almost flour. Any other thoughts about this? Or, I could use a Whole30 meatloaf recipe. It doesn't have to be beef. Yours? Ingredients 1 tablespoon good olive oil 3 cups chopped yellow onions (3 onions) 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons Worcestershire sauce 1/3 cup canned chicken stock or broth 1 tablespoon tomato paste 2 1/2 pounds ground chuck (81 percent lean) 1/2 cup plain dry bread crumbs (recommended: Progresso) 2 extra-large eggs, beaten 1/2 cup ketchup (recommended: Heinz) Directions Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot. 2010, Ina Garten, All Rights Reserved CATEGORIES: Beef Main Dish Meatloaf View All Read more at: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html?oc=linkback
  2. Post Swim/Run Brick Breakfast Potluck

    Deviled eggs if you want to be fancy!
  3. Day one July 21st

    Hi Sara, Welcome. I'm on Day 9 of Whole 30 and am finding it remarkably liveable...this from an inveterate diet breaker. I had to eat out once and I was able to do that with ease, though I avoid it mostly. I, too, plan to live like this. I am eating extremely well, as in tasty and wholesome, and am so grateful to the generosity of this forum. It truly makes a difference.
  4. Chicken livers and garlic

    I got some chicken liver from US Wellness and looked for Whole 30-ish ideas for preparation. This sounded good and it really was. Simple, too. Be unafraid of the raw garlic. Stolen Garlic Chicken Livers Prep Time: 5 mins Total Time: 10 mins This is what the recipe notes said: "This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!" Ingredients 1/2 lb chicken livers 1 tablespoon olive oil 1 teaspoon lemon juice 1/2 teaspoon salt 3 cloves garlic Directions Wash, trim and dry the Chicken Livers. DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through. Whilst still on the cooker add the oil, lemon juice and salt to taste. Stir once gently to mix. Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better. The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
  5. U.S.Wellness Meats

    Rachael, I just got my first order from US Wellness and tried the beef sticks this morning. Compliant ingredients and darned tasty.
  6. Whole 30 for an unathlete

    First to apriln0414 -- Your post had me in tears. You've had a remarkable journey and anyone who has tried to lose weight, even the same 15 pounds over and over, knows how hard this is. Just looking at the statistics of how rarely people do this lets you know. I'm humbled by how you've changed your life and your health. It's great to read your enthusiastic words regarding excitement about mastery and your commitment to challenge yourself. Thanks for responding with your story and for your generous encouragement. It's inspirational and offers me hope, much needed at the beginning of an unknown journey. I look forward to knowing all that unfolds for you. Luke (who must be British as per using the word "lift" rather than elevator) and Adagio -- I love hearing others' ideas about approaching exercise...something to which I do not naturally gravitate. I secretly do love one thing: dancing, any kind, from ballroom to salsa to folk dancing. I like to swim, too, but it can be high maintenance and you have to belong to something to use a pool. I love the idea of hula hooping. Adding five minutes everyday to my walk is a great idea. Thanks so much.
  7. Recs for grass-fed beef in Chicago/Milwaukee area

    As far as beef is concerned, I, too, am experimenting and getting accustomed to it. Two good grass-fed beef products I've had are the grass-fed organic beef that I buy at Trader Joe's (rather than weird tasting as I thought before, I now find it flavorful) and have used it in my last two Bolognese sauces, and Wallace Farm's Nick's Sticks, the beef ones. They're the healthy version of those old-fashioned, additive-laden Slim Jims. Great for a snack and sugar-free. I like them. I'm another member of the PIP group mentioned by lobind, above, who coined the name. Edited to add: I just looked up Nick's Sticks. They do have lactic acid, though I'm exactly sure if it's a no-no. I ate them pre-Whole 30 and would probably do more research before I ate them now.
  8. Almond flour

    I get mine from Honeyville Farms and nuts.com. Elana, of Elana's Pantry (elanaspantry.com), is the goddess of almond flour and she likes these and a few others better than Bob's Red Mill because they are not only blanched but also finer.
  9. Ranch Dressing

    Paleo ranch dressing? I heart Tara.
  10. This recipe was given to me by a friend who got it from Cooking Light. I changed it ever so slightly to use full-fat coconut milk and dump the cup of chopped green pepper because I don't like it, and switched to yellow or orange. I don't really think you have to finely chop the vegetables (though I have) because they just get blendered to smithereens anyway. I have done rougher chopping and fine. For deeper flavor, I like to make sure there's some caramelization of the vegetables before they're pureed. If you give it a whirl, I hope you like it as much as I do. To me, it's ambrosia. Brazilian Fish Stew (Moqueca de Peixe) Ingredients 1/3 cup fresh lime juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips (I've used cod or tilapia recently) 1 1/2 pounds large shrimp, peeled and deveined 2 tablespoons olive oil 2 cups finely chopped onion 1 cup finely chopped orange or yellow pepper 1 cup finely chopped red bell pepper 3/4 cup minced green onions (about 1 bunch) 5 garlic cloves, minced 1 bay leaf 2 cups chopped tomato (about 2 large) 1/2 cup minced fresh cilantro, divided 2 (8-ounce) bottles clam juice 2 cups chicken broth (I use vegetable stock sometimes, too) 1 cup coconut milk 1/4 teaspoon ground red pepper Preparation Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes. Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf. Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.
  11. Salad dressings

    Here's one I've been using for green salad, if it would be useful. Any proportions you like of the following: good olive oil, lime juice, coconut aminos, garlic squeezed through a press, Herbamare (an organic seasoned salt).
  12. Chicken Marbella (unbelievable!)

    I was definitely thinking about adapting this now that I'm in the club and zap! you did it already. Your idea of putting it over cauliflower mash is great. Thank you.
  13. Whole 30 for an unathlete

    I figured I'd get some excellent input about things I knew not. You've suggested some intriguing things to try in what is a foreign language right now. Great book title, too. Thanks!
  14. I just started Whole 30 last Thursday though I've been Paleoesque for a few months. I'm starting this having lost 17 pounds over the last four months and have many more to lose. For now I'm pretty darned good with the food. My interest in Whole 30 is about increasing energy, lowering creeping blood sugar, losing a considerable amount of weight and making sleep apnea a thing of the past -- just for starters. I tend to sequence big changes when I make them so am thinking about adding exercise to my Whole 30 now that my food feels secure. It seemed like a good thing to ask athletes and the athletically inclined how you might suggest I do that starting from zero. Current props: No health club, have some three pound weights around, have an excellent rebounder available and a dog. I bought (and have read about half so far) It Starts With Food, have read tons else about food and now want to turn my attention to Whole 30 movement. Any suggestions? Thank you.