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ShannonM816

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Everything posted by ShannonM816

  1. 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.)
  2. 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.
  3. 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 deal. If you're concerned at all once you start doing the actual kombucha, you can get a stick on thermometer strip to help you monitor the temperature -- ideally, aim for around 75 degrees Fahrenheit, being sure not to get much above 80 or below 70. On the other hand, if you're okay with it in the closet, that works well too.
  4. 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 want to. For batch brewing, mason jars will work just fine.
  5. 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.
  6. 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.
  7. 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.
  8. 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 any sulfites before you reintroduce anything with them, if you choose to reintroduce them. It is really, really hard to find dried apricots especially, but sometimes other dried fruits, without them, so if you do buy more dried fruits, be very, very sure you read the ingredients.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Today's breakfast, baked chicken thighs, bok choy, yellow squash, and some cherries, with a strawberry orange kombucha:
  14. 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.
  15. 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.
  16. This morning, I had baked chicken thigh, sweet potato, and bok choy, with a grape kombucha.
  17. 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.
  18. Leftovers from last night for me: Steak topped with sauteed mushrooms, onion, and garlic, sweet potato wedges, and tomato-cucumber salad with sunflower seeds.
  19. 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).
  20. 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.
  21. 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?
  22. Please quit posting the same question all over the forum.
  23. 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?
  24. 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.
  25. 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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