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Everything posted by ShannonM816

  1. Theoretically, the more expensive stuff should be from better quality butter, although there are no guarantees on that just based on price. It's not really hard to make your own, and I like the stuff I make better than any of the brands I've bought, although I did like the Tin Star Brown Butter Ghee better than the couple of other brands I found at local stores to try. The last time I made my own I used this crockpot method. Having said all that, ghee is just not my favorite. It's okay, but I regularly go months and months without using it. I just use coconut oil, olive oil, duck
  2. I like this one: Or this one: There are some here as well: If you prefer to buy some, look for Tessemae brand in the refrigerated section near produce or you can order them online. Not all of their varieties are whole30 compliant, but several are. Remember that you don't have to just eat salads, and sometimes people find if they're eating a lot of raw v
  3. Olive oil is fine. When they say no vegetable oil, they mean the bottles labeled vegetable oil in the store.
  4. If you continue eating Whole30 style, making your meals match the meal template, you will continue to improve your health, and you will almost certainly also lose weight as you get healthier, although it may not be as fast as you would like. However, losing weight slowly while eating in a way that is sustainable means you won't yo-yo, losing and gaining and losing over and over again. Losing a pound a week is not bad. Keep doing that and in a year, you'll have lost 50 lbs. Focus on the other improvements you've seen. List them somewhere -- actually write them down -- and when you
  5. As long as all the ingredients are compliant, it's fine. Always check the ingredients.
  6. Ghee is clarified butter (the big difference is that it's cooked longer to allow the milk solids to brown before it's strained, giving it a different flavor than regular clarified butter). It will list butter and sometimes milk as ingredients, or might have an allergen statement listing milk. It's fine. Using a calorie tracker, on the other hand, is not really a great idea during Whole30 -- more information on that here:
  7. Even though you've read the information here, be aware that you are still responsible for asking about ingredients. Restaurants can change recipes or suppliers, and the original post was several months ago. Here's a download with some tips for successfully dining out on Whole30:
  8. The timeline is just a general guideline. Some people follow it pretty closely the whole way through, some don't. Be glad you haven't had the rough days in the beginning some people experience, and just keep going.
  9. If you end up making your own, you might be able to dice the potatoes small instead of grating them. You might need to adjust the cooking time a little. Or borrow a food processor from someone? I haven't ever found pre shredded potatoes that are compliant.
  10. I found that it depends -- if I seal the scoby hotel in a fairly air tight container, there's not a lot of evaporation and the scoby doesn't start looking dried out, so I don't really add to it. If I just have cloth covering it, the way I would for the kombucha I'm brewing,, there is some evaporation and the top of the scoby starts looking dry, so I add some tea occasionally. Either way, I would just keep an eye on it and make sure it continues to look okay. Mine do lose fizz in the fridge sometimes. Don't burp the bottles before you put them in the fridge, but other than that, I'
  11. All of the schedules are just suggestions -- as long as you follow the basic process they outline (reintro one thing at a time, at least two days of Whole30 eating between reintros, and don't have the things you've reintroduced again until you're completely done with reintroductions), you can do them in whatever order makes sense for you. One of the lists goes in order from least likely to cause issues for most people, to most likely to cause issues -- that one ends on gluten, but I can't remember now what it starts with, legumes maybe? Some people break down their reintroductions
  12. You'd need to wait until after reintroductions, or if you do a reintroduction day of sugar/honey/sweeteners of some kind you could have it then. Also, just in case you didn't realize, nitrates/nitrites are okay for Whole30 purposes, it's sulfites that are not.
  13. If it's definitely mold and not stray bits of tea or something, definitely toss it all. You can read more about mold and see pics of what it looks like here, if you have any doubts.
  14. We know. Lots of people's posts are doubling, tripling, quadrupling... The people in charge of these things have been informed. Haven't heard when we can expect a fix yet, hopefully it'll be soon.
  15. Sorry, due to the "no commercial chips, nothing deep fried" rule, pork rinds would not be compliant during your Whole30.
  16. We know, and it's been reported to the people who can fix such things. No word that I know of as far as when to expect a fix. If I hear that it has been fixed, I'll try to remember to come back here and post so you all know.
  17. I think it's a new and different version of this issue, but it has been reported to the people in charge of such things, so hopefully it'll be fixed soon. You're not the only one experiencing it.
  18. You might ask the brewer if they'd be willing to part with a scoby. There's a good chance they have more than they need, it never hurts to ask. I haven't grown one from bottled, so no real advice there, sorry.
  19. Those seasonings would be fine. Obviously, the Elvis burger is almond butter (or sun butter, or whatever nut/seed butter you prefer) with bananas and bacon, there's also another variation -- the SB&J burger -- where you cook strawberries down to a jelly-like consistency, instead of the bananas. Both are tasty. Like jmcbn said, not an everyday thing necessarily, but a nice change of pace.
  20. Wow! I don't guess I've ever seen goose eggs before, I didn't realize they were that huge.
  21. You have to check the ingredients. Even if you're getting it at the deli counter, they should have a list of ingredients for you to look at. If you can't confirm what the ingredients are, there's no way to know whether it's OK or not.
  22. Try another egg (or some other protein if you just don't want more eggs), + a cup or more of some other veggie in addition to your potatoes, and have half to a whole avocado, rather than a fourth of one. (See meal template for sizes of fat servings for things like avocado, olives, coconut, etc.)
  23. If you wanted, you could pull the meat off the bone of something like the chicken thighs or wings and pile it up and see how it measures up. It doesn't have to be exact, just be sure it's at least roughly the size of your palm. And yes, eating big meals is the key to not needing snacks.
  24. Two coffee filters probably won't hurt anything, but one should be sufficient. The cover I use over mine is made of a t-shirt like material. Basically, just don't use something with a really loose weave like cheesecloth (not even multiple layers of it), and don't close it up air tight with a lid and you should be fine. I would probably put it under the cabinet in the kitchen, and if you're concerned about the lights, throw a towel or something over it. If the lights get very warm, that might be a concern, but if they're like LED lights that don't put off much heat, definitely not a big d
  25. The second ferment in smaller, air tight(ish) bottles is not necessary, but even without adding any fruit or juice or anything, might give you more fizz, if you like it fizzy. First ferments may get some fizz, but usually not much. If you like it plain without flavoring, you might look into continuous brew, which you do in a container with a spigot (like a glass sun tea jar with a plastic spigot), and can just draw it off a glass or bottle at a time as you want some, and replace what you've taken off with sweet tea periodically. You can still do a 2f with a continuous brew too if you wan