AllyB

If anyone buys that mayo, can you give us a review? We have made mayo out of avocado oil and it has a different texture than olive oil. Thanks!

There are some grassfed cuts that are overlooked (although, maybe because they aren't that easy to get). Short ribs are awesome. Well Fed has a really good short rib recipe. Very flavorful, tender and you get a good dose of bone broth type sauce. I also like to make soup out of oxtail. It sounds gross but dang! It makes awesome soup. I used to give my oxtails away until I made soup. Now I keep them for my family. Beef heart....I grind it up and add a little to burger patties. If you can get a hangar steak, they are really good with a marinade. But they are hard to get. For skirt and flank steak, I marinade and then cook in my sous vide. I haven't figured out how to make the grassfed version as tender as the corn fed, unless I use the sous vide. And if you can afford it, grassfed filet is pretty much the best meat ever. We call it 'happy meat' and hum while we eat it. It doesn't need marinade. It's just awesome!

Welcome to the sugar addict club. I don't know the exact science behind it, but it has to do with blood sugar/insulin balance. If you've been eating a lot of sugar (especially desserts after a meal), your body is expecting the sugar and you crave it. It took me about a year of pretty clean eating to finally say that the sugar dragon is hibernating. Still, I'll have cravings once a week or so. Search for sugar dragon and you'll find tons of posts about it.

Are those hash browns made from potatoes? You might have a nightshade sensitivity. When my husband eats white potatoes (not sweet potatoes), his knuckles start to ache within a half hour.

My husband had a coworker that made christmas ornaments and gave them out each year. They were darling. I don't know if she got them in a kit or just came up with them herself. I really enjoyed them because you never knew what she would make. It's festive and lasts a lot longer than cookies.

This sounds a lot like 'crazy stuff people say'. Instead of a one liner...this guy is having a whole drawn out conversation with you. I love Tom's description of 'imaginary program'. That pretty much sums it up! Do it for yourself. Who cares what he does?

Great post. It goes to show how 'just a tiny bit' can be so damaging to our bodies.

Good for you!!

You wrote: "I stare at all the bad foods at the store and think about what I'm going to eat when this is over" Go ahead and stare all you want if it helps. Once you are done, amazingly enough, you aren't going to want them nearly as bad as you thought you did. I was like that (even to the point of picking things up and smelling them.) But after I finished my whole 30, I felt like I didn't want to ruin my progress. And now that a year of pretty clean eating has gone by, some of those things that I loved, now taste bad or even (horrors!) too sweet! Just take it one day at a time.

As a side note about paleo and whole 30....when I started my whole 30, I thought I was pretty 'paleo'. But what I discovered was that I was a big sugar addict. Sugar is hidden in places you wouldn't think. So I felt pretty bad from days 5-10 (I think it was.) I had a dull headache the whole time and felt like I was coming down with a cold. I think my body was freaking out from sugar withdrawal!

I had a thought about bones....most people overlook the oxtail. It's a great 'bone' item to make broth or soups out of. I just made oxtail soup this past weekend. It's so gelatinous. It's awesome. You can easily make just plain broth out of it as well.

I want to brag a little bit on my husband....it was his idea to do a whole30 back in feb of 2014. His goal was to get off embrel which was helping his psoriasis and rheumatoid arthritis. He knew wheat was a problem, but wanted to see if there were other trigger foods. We did our whole30 also following the AIP. Night shades, dairy and wheat are all problems for him. We continued the rest of 2014 following the program about 85% of the time. Wheat, dairy and potatoes were pretty much out, but we did have some dairy, alcohol and peppers. We both lost weight, got rid of brain fog and generally felt fabulous. He started a martial arts class last year and goes 2 times a week. He says he can't remember the last time he felt this good. He's been off embrel since before starting the whole 30 (over a year now.) I am grateful that this way of eating has brought back my once happy healthy husband! Here is a pic from the cruise we just took over new years. His previous unhappy unhealthy self would have never posed for this pic!

I've been posting here for almost a year and a lot of my posts centered around sugar cravings etc etc. I had horrible cravings during my whole 30 and they continued (although lessened as time went by) ever since. My sugar dragon is _almost_ gone. It is SO much better than it used to be a year ago. However, I'm not sure it will ever be totally gone. Instead of having a craving every time I ate, now I have one once or twice a month. So that's almost gone in my book. I believe that some people's bodies just like sugar more than others. Some people have a 'sweet tooth' and some people don't. So for us sugar addicts, things can change. You just have to keep working at it. It took me almost a year to get to the point where I can say, 'I slayed my sugar dragon'. It was a constant mental battle though for months and months. Having said that, I also should add that sugar dragons can spontaneously resurrect themselves. If you go back to your sugary ways of eating, they will pop right back up and take over your life again. So get on the path and stay on the path. When it comes to sugar, just say no. There is no moderation for sugar addicts. You can't just 'have a little' and expect to slay your dragon (well, at least, I couldn't.) It was a challenging battle, but I'm glad I did it. I like myself much better now that I feel like sugar isn't controlling me or causing me to make bad decisions.

Yay! Congrats! When I was preggers, I had cravings for fattening things....mostly it was cheesecake. I think it was because my body just wanted to put on some fat to get ready to have a baby. Had I been a cave girl, I probably would have hogged the fattiest cuts of meat or just gone straight for a handful of fat.

Thanks for posting...I made oxtail soup this past weekend. It's similar but slightly different. I don't salt in advance because I like to reduce the broth to get it lip smacky good. Once it's reduced, then I salt. If you salt in the beginning and then reduce, you can get salt licky, not lip smacky Make a broth out of oxtails in a slow cooker. (add a couple carrots, celery, onion, bay leaf, pepper, TBS cider vinegar). When done remove everything out of the liquid, skim fat (or put in fridge and pick solidified fat off top). Strain through a cheese cloth to get the brown bits out. Toss the veggies but pick the meat off the bones. Reduce the broth for 20-30 mins Add chopped carrots, parsnips, leeks (if you want), or any veggie that makes you happy. Add meat from bones (maybe chop it a little to make it the same size as veggies.) Simmer for 20 mins or so until veggies are tender. Salt/pepper to taste. Soooo good, you'll freak out!!