ShannonM816
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Posts posted by ShannonM816
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Is the order of the things you reintroduced important? For example if I want to have dairy day 1 and then the others or is there an important reason for the order?
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.
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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.
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Wow, Shannon! You got so much color on your bok choy that I thought they were roasted potatoes at first!
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.
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Today's breakfast, baked chicken thighs, bok choy, yellow squash, and some cherries, with a strawberry orange kombucha:
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Jenx (or anyone with second ferments in GT bottles) - how much second ferment "food" do you add to each GT bottle? My second ferments practically never get fizzy anymore. I'm not really doing anything different - I've tried whole fruit (maybe 2 tbsp blueberries or 3-4 strawberries per 16 oz bottle), fruit juice (maybe 1/4 c) and then my old standby - sliced ginger with 1 tsp sugar and they barely get fizzy.
Thanks
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.
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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.
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This morning, I had baked chicken thigh, sweet potato, and bok choy, with a grape kombucha.
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Elvis Burger!?!? My eyes just popped out of my head. It's 7:30 am and my mouth is watering. You, dear woman, are a genius!
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.
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Leftovers from last night for me:
Steak topped with sauteed mushrooms, onion, and garlic, sweet potato wedges, and tomato-cucumber salad with sunflower seeds.
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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).
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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.
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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?
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So if bananas are on the approved food list, why are frozen bananas put through a blender a rule breaker?
Please quit posting the same question all over the forum.
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Also, I see from a previous post that dairy and sugar should be reintroduced separately, so maybe I should get a non-dairy ice cream without carrageenan if it exists.
Am I overthinking this?? You can actually reintroduce dairy and sugar together if you want. Here's a quote from the reintroduction article:
Yes, you’ll likely get some added sugar in many of your “experimental” foods—that’s really hard to avoid.If you do choose a reintroduction food with lots of sugar—say, a Starbucks grande Caramel Frappuccino (with a whopping 64 grams!) with whole milk—you’ll have to deal with the dairy + sugar consequences all at once. Chances are, however, you’ll know intuitively what to attribute to which ingredient—digestive issues are generally dairy-driven, while energy fluctuations, cravings, and mood swings are probably sugar-related. However, some side effects, like skin breakouts, may be the result of the sugar, or the dairy, or the combination of both.Also, have you read the Slow Roll Reintroduction article?
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Hi I'm brand new, not even sure if I'm writing in the right place. Before I start, I wanted to know, if I keep to the rules entirely, does it matter if I just eat basically the same thing every day? Such as eggs for breakfast, protein salad for lunch, protein and vegetables for dinner? I have the book and although it all looks interesting, I don't want food to be such a complicated big deal in my day. I usually eat pretty repetitively.
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.
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So are most of you using fruit juice for second ferments? I had been using ginger but I'm giving up on recreating GT's Gingerade... ain't gonna happen. I put a spoonful of blueberries into my last second ferment (bottled in GT bottles) and all it did was turn the booch dark - I can't taste them at all. I was just given a Nutribullet which, per my dad, is as good as his juicer so maybe I can make ginger juice and I'll give the Gingerade one more shot. But besides that is using fruit instead of juice why I'm not tasting anything?
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.
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I am eating three eggs at a meal. That seems to me enough for me! One problem I am struggling with is spending tons of time cutting vegetables for each meal! I feel like that's all I do! I guess I am just too lazy!
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/
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I understand the rules are strict with regards to what we can and cannot eat. But, I have heard people say that if you step on the scale anytime between the beginning and the end of the Whole30, you MUST start over at day 1. Is this the case?
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.
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Am I right to assume this is not whole30 compliant because of the sugar?
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:
Kombucha: Read your labels
We like the probiotic benefits of ‘booch, and we think it makes a fine addition to your Whole30 menu. Just read your labels carefully—sugar listed in the ingredients generally means that it was added after fermentation, and that’s a no-go. Some varieties, like GT Dave’s Enlightened flavors, have fruits and fruit juices added, which are just fine.
- See more at: http://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/#sthash.8YSFvFQ0.dpuf
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Whole30 Sample Reintroduction Schedule
in Whole30 Reintroduction
Posted
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 left out for the last 30 days are ever truly good for you, whether you have a noticeable reaction to them or not -- but it's also understood that food is not always simply fuel, that there are emotional and cultural influences on what we eat, and that we are not always going to only eat healthy stuff 100% of the time. If you haven't read it before, I suggest you look for the three part series on the whole30 blog titled, Dear Melissa: What do you eat? It's a good explanation of how she has discovered which foods are worth it to her and which aren't.