ShannonM816

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 a 2f. I know I've read of people who batch brew rinsing their scoby every time and getting rid of the yeast strings -- don't do that, or at least don't get rid of all the yeast. It helps with the fizz. You might also check the temperature wherever you're putting your 2f -- warmer temps in general give more fizz, not super hot but maybe mid to upper 70s? I can't remember for sure the ideal temp, but in winter, if I want good fizz, I need to warm mine a little somehow, I usually warm One of those reusable heat/ice packs and stick in the cooler with them and close it. I try to remember to change it out a couple of times a day. Hope you figure it out, flat booch is just not as tasty.

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 do set them down in a plastic cooler now until I move them to the fridge, just to contain the mess in an easy-to-clean area. I sometimes forget to burp them and I fill them a little fuller than I should and I leave them out at room temp for 2f for a lot longer than the usual 2-3 days, all of which probably contribute to the leaking, so you probably won't have any problems, but if you have a plastic box or cooler around, it's not a bad idea.

This morning, I had baked chicken thigh, sweet potato, and bok choy, with a grape kombucha.

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.

Leftovers from last night for me: Steak topped with sauteed mushrooms, onion, and garlic, sweet potato wedges, and tomato-cucumber salad with sunflower seeds.

I'm not sure if this is breakfast, or more of a brunch, since I slept later than usual, but this is what I had for my first meal today: Elvis burger (hamburger patty topped with almond butter, banana, and bacon), collard greens, and sweet potatoes (yes, they were slightly burnt. One of these days I'll learn to set a timer).

This morning was hamburger patties, the last of some tricolore salad I made for the week (thank goodness -- it's good, but getting soggy and I'm tired of it. Next time, I'll only make a half batch), tostones, jicama, tahini dressing, and berry-lemon-ginger kombucha.

One of the most common questions here on the forum is, what can I eat for breakfast? Maybe it's someone used to eating pancakes or pop tarts or just coffee or nothing at all, or maybe it's someone who's been eating eggs and is tired of them or wants to try the AIP protocol that doesn't allow eggs, but most people at some point during a Whole30 wonder about this. I thought maybe we could have a thread about unusual but tasty breakfast options that we could direct people to when they ask. So, if you eat the kind of breakfast that makes your non-W30 friends think you're weird, things that aren't your standard eggs and bacon or sausage combos, tell us about them here. If you want to show pictures, go for it. (Posts showing or describing obviously non-Whole30 foods like paleo pancakes, fauxtmeal, or coconut yogurt-fruit-nut creations will be deleted without warning. Please stick to meals that meet the meal template.) I'll get us started here -- this morning, I had leftover braised round steak, belly dance beet salad, and crisp sweet collards with pecans and raisins. So what did you have for your Meal1 this morning?

Please quit posting the same question all over the forum.

You can actually reintroduce dairy and sugar together if you want. Here's a quote from the reintroduction article: Also, have you read the Slow Roll Reintroduction article?

This is okay. It is generally better to have a variety of foods over time, because you get different nutrients from different foods, so be sure you have a variety of vegetables and change up fat and protein sources some, but it's definitely fine to keep it simple rather than making a new and different recipe every day.

I use fruit juice a lot, but mostly because I'm too lazy to cut up fruit, it's so much easier to buy a few bottles of juice to keep in the pantry and then they're there when I get around to bottling for my 2F. When you did the blueberries, did you cut them up at all? When I do use berries, I cut them at least in half, and larger things like strawberries I cut into fourths. More surface area exposed in the booch=more flavor, from what I've read. If you figure out the Gingerade thing, please post how you did it. I've given up on recreating any of the GT's flavors, they never turn out quite right. Although they're often good anyway. I recently put some frozen raspberries, slices of ginger, and lemon juice in some, and while it wasn't Trilogy, it was pretty good.

Many people find it helpful to do a weekly cook up, in which they chop vegetables to last for most of the week. Much easier than chopping them for each meal. Here's a description of how that can work: http://theclothesmakethegirl.com/2010/01/14/paleo-kitchen-the-method-behind-my-madness/

Well, stepping on the scale is a rule, so if you want to be able to say you truly did a Whole30, following all the rules... But, having said that, here is the guidance for determining if you need a restart.

If you check the Can I Have list, the rule is, as long as there's no sugar added after the first fermentation, it's okay. Here's the exact quote: