ShannonM816

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Everything posted by ShannonM816

  1. Sorry, due to the "no commercial chips, nothing deep fried" rule, pork rinds would not be compliant during your Whole30.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Wow! I don't guess I've ever seen goose eggs before, I didn't realize they were that huge.
  7. 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.
  8. 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.)
  9. 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.
  10. 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
  11. 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
  12. Sorry, I didn't see this, and you may have already done your reintros. If you're curious about sulfites in particular, this would be one way to do it. Keep in mind that while many people who have a reaction to red wine (headaches seem to be the biggest reaction) often blame sulfites, there are actually sulfites in white wine too, and some of the same people can react to red but not white, so there's some other something that some people are reacting to besides sulfites.
  13. The person who could get you local kombucha, ask them if their source would share a scoby and some starter liquid (which is just plain, unflavored kombucha) -- typically kombucha brewers have more scoby than we know what to do with, so they might be willing to share. Never hurts to ask, anyway.
  14. Not really. Sugar reintroduction is really about the sweet-tasting stuff, as the biggest reaction sugar causes for most people is cravings for more sugar, and bacon is unlikely to cause that. In fact, if you read the Slow My (Reintroduction) Roll article, one thing Melissa says people who are not quite ready to do reintroductions might do is loosen up on the no added sugar rule, in things like meat or ketchup.
  15. Your body doesn't really know whether you had the sulfites accidentally or on purpose. Some people are very sensitive to them. You're only three days in, if you really just can't stand the thought of starting over right now, what you could do is just keep going, and in 27 days, when your 30 would be up, see if you aren't okay with tacking another three days on there to get the whole thing -- you'll both be well past the hard part by then, and many people hit the end of their 30 days and keep going because they feel so good. At the very, very least, make sure you go 30 full days without a
  16. I think that goes with the line above it -- sunflower seed butter, 1 jar. (Be sure to check the ingredients label -- it's hard to find this around here without sugar in it. For most recipes, you can sub almond butter instead if that's easier to find.)
  17. I'm not sure why the order is different in the book and on the website, but it really doesn't matter what order you use, the important part is to go back to whole30 eating for at least two days between different categories of foods, more if you have a reaction that lingers for more than two days. The point of reintroducing foods is to help you decide what foods you want to include in your regular diet going forward. If you love cheese and are okay with not feeling great after you eat it, it may be worth it to you to have it sometimes. Whole30's position is that none of the foods that you've
  18. They're listed in order of least likely to cause problems to most likely, but order doesn't really matter. Just be sure that you have the reintroduced food one day, and then go back to Whole30 eating for at least two days (more if you happen to have a reaction that lasts longer than two days -- then wait until you're feeling better), and keep each reintroduced food out until you've done all your reintroductions, even if you don't notice any reaction at all.
  19. Salad for breakfast this morning. Grilled chicken thighs, spring mix greens, celery, cucumber, jicama, tomatoes, chopped bacon, fried ginger, roasted garlic mayo, and pineapple-raspberry kombucha.
  20. I tried to just sprinkle a little Chinese five spice on it and it spilled. They didn't really get that brown, but they were very flavorful.
  21. Today's breakfast, baked chicken thighs, bok choy, yellow squash, and some cherries, with a strawberry orange kombucha:
  22. That sounds like about the amounts I use, although I don't really measure. One thing I found is that mine will be fizzy, so I stick them in the fridge, and they lose most of their fizz within a day. I drink a lot of them at room temp instead of refrigerating to avoid that. If you're still reusing the original lids from the GT's bottles, you might look into replacement lids -- maybe your lids have warped a bit and aren't as air tight anymore. Kombucha Kamp sells the replacement lids. Do you continuous brew or batch brew? I cb, and mine's pretty fizzy straight from the container without
  23. I still use the old GT's bottles, have for like a year and a half now. I get fizz most of the time, I've never had a bottle explode (I've had some leak, but never all out explosion with breaking glass, and never the kind of pressure on opening where I ended up with booch on the ceiling either), and if I can't get a lid to loosen, I stick it in the fridge for a while and I can usually get it off then with minimal loss of booch. I keep thinking someday I'll get the swing top bottles, but I'm cheap, and these work, so I'm not too concerned. I will say, because I've had some bottles leak, I
  24. This morning, I had baked chicken thigh, sweet potato, and bok choy, with a grape kombucha.
  25. Thanks, but I didn't come up with it. It's One of the variations of Melissa Joulwan's sb&j burgers in one of the Well Fed cookbooks, I think.