GlennR

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  1. Like
    GlennR got a reaction from azcoolmom in One Good Whole30 choice I made today is:   
    Bacon burger for breakfast. Bacon in anything is always a good decision.
  2. Like
    GlennR got a reaction from ThyPeace in Forgive me Whole30, for I have sinned...   
    Feb. 26 - Coupla donuts late in the afternoon -- which filled me up so much that it ended up being dinner.
     
    On the plus side, just came up with a new Filipino Whole30 recipe: kare kare.
  3. Like
    GlennR reacted to Katoo in Cole slaw dressing   
    I've tried a few recipes, but what I love is a sweet, tangy, creamy slaw, so last night I experimented. Using an immersion blender, I started out making a classic mayo. Instead of lemon juice, I used 1/2 white vinegar and 1/2 pineapple juice. It wasn't much juice at all. I chopped up some fresh dill and threw it in, a bit of dry mustard, salt, and an egg yolk, and whirred it together, and proceeded to add light olive oil slowly to emulsify. Tasting it, I stirred in two teaspoons of prepared (compliant) horseradish. Stirred it into shredded red cabbage and carrots.
    It was delicious, so I thought I'd share.
  4. Like
    GlennR reacted to JenHZ in Forgive me Whole30, for I have sinned...   
    I just bookmarked your recipe.  It looks fantastic.
  5. Like
    GlennR got a reaction from AmyS in Filipino Whole30 Eats   
     
    It's been a while, but here's a new recipe: a Whole30 compliant kare kare, or oxtail stew. Delicious! (if I may say so myself).
  6. Like
    GlennR got a reaction from azcoolmom in One Good Whole30 choice I made today is:   
    Bacon burger for breakfast. Bacon in anything is always a good decision.
  7. Like
    GlennR reacted to tangerine in Filipino Whole30 Eats   
    Glenn, your food looks delicious. And it would be just the way to add variety to meal planning.    I also stumbled upon this Paleo food blog. The blogger seems to be Filipino too (and gorgeous), and she's done the Whole 30 twice. Check it out at http://pfflifestyle.com/blog.html.  Her ginataan is made with chia seeds to stand in for the tapioca pearls! Anyway, keep posting your great ideas. 
  8. Like
    GlennR reacted to Edesia in Filipino Whole30 Eats   
    These recipes look fantastic. I think I will try the spaghetti squash pancit this weekend. Thank you for this gift!
  9. Like
    GlennR reacted to tHeresA! in Filipino Whole30 Eats   
    These dishes look wonderful!  I grew up in Japan, on a navy base, so of course I grew up on Filipino food.  I miss it greatly, and Denver has almost NO Filipino food presence.  
     
    I just want some lumpia and pancit.  That's all.  
     
    Theresa
  10. Like
    GlennR reacted to AmyS in Forgive me Whole30, for I have sinned...   
    My god, your family knows how to eat!
  11. Like
    GlennR got a reaction from AmyS in Forgive me Whole30, for I have sinned...   
    Bacalao, A Love Story
     
    Bacalao is a traditional Spanish-derived stew in some regions of the Philippines; it is typically made with salted cod, tomato sauce, diced potatoes, sliced roasted red bell peppers, garbanzos, green peas, etc. It takes half a day to cook (a full day if you include prep work and clean up), with the ingredients having to go into a pot of slow-heated olive oil in strict succession and with perfect timing to meld the flavors right. My grandmother used to make a batch of this on rare occasions when I was growing up -- usually during Christmas or Lent. She didn't make it often, not just because it was so time consuming to make, but because the ingredients were rather expensive, particularly the olive oil and the cod, both of which were imported from colder climes. It was always therefore a luxury and a treat when she would serve it for dinner, or dole out containers of the stew to each family in our clan, to be brought home and savored and stretched out, since it might be a long time before she could make it again.
     
    My grandmother, like most traditional cooks, made bacalao the way she had been taught by her mother, who had been taught by her mother before that, going back who knows how many generations. As she grew older and frailer, it worried me that the recipe might be lost, since for some reason she had not passed on the knowledge to any of her daughters or step-daughters. So when I grew up, I brought her to my house and had her cook up a batch as I took notes, thus preserving the way of cooking this beloved family dish when she finally passed away.
     
    In time, I have cooked this dish myself many times, getting better at approximating my grandmother's cooking with each batch. Indeed, it is now my traditional Christmas gift to my family. Every holiday season for the past number of years, I've set aside a whole day to make a big pot of bacalao and parcel them out in tubs and giving them to my family, at or just before Christmas, for them to enjoy throughout the holiday season. Rather than handing out more material things that we all already have more than enough of, I thought that this would be a better gift: the gift of my time, the gift of tradition, the gift of connection to lost or distant family, the gift of memories of Christmases past. And it's a gift for me, too, for when I spoon bacalao on sliced pan de sal (Filipino bread roll), with each bite I myself am blessed with all of these and more.
     
    Oh, and it's delicious.
     
    I've already made this year's pot of bacalao and gifted them out -- and kept some for myself to indulge in and be grateful for. I like and follow the Whole30 way of eating, and I know (from the knowledge gained from the program) that eating something like bacalao has its costs. But some things just matter more, some things supersede mere health and functionality, some things are worth it.
     
    Happy Holidays to you!
  12. Like
    GlennR reacted to thegoldengrahamgirl in Forgive me Whole30, for I have sinned...   
    This is a good lesson!
  13. Like
    GlennR got a reaction from Carlaccini in Feeling frustrated....   
    I get your frustration about the gray area. I think it's going to be something Whole30ers struggle with for a while. Part of it is the difficulty we have in naming things in the Whole30 world. See, when you described the acorn squash thing, I thought of it as just a mashed vegetable. I didn't get how it could be construed as a faux "oatmeal" until I looked at your original post. If it had been called "mashed acorn squash" instead, I don't think anyone would have objected. Same thing with the mashed and baked plantains. If you don't call it a "taco" shell, I would have just thought of it as a mashed and baked plantain. (Indeed, I've made a Whole30 pastelones/shepherd's pie where I used mashed and baked plantain as the crust underlying and covering ground meat, which is not too far in concept from your dish.) From my viewpoint, both of your dishes are actually just fine.
  14. Like
    GlennR reacted to violetta in Kjb post Whole 30   
    I am going to finish tomorrow morning and immediately try some cream in my coffee, that is the one thing that I miss.  I could mostly stick to everything else for a while.  I hope it goes well.  I think I have lost about 8-10 pounds, i will see tomorrow.  I feel pretty good, still need to work more on sleep and digestion.  I may stay mostly on whole 30 for a while more.
  15. Like
    GlennR reacted to AmyS in Forgive me Whole30, for I have sinned...   
    I'm going to your house for Christmas next year.
  16. Like
    GlennR got a reaction from AmyS in Forgive me Whole30, for I have sinned...   
     
    Oh, well, I didn't mean it to hurt. A Joyous Holiday Season to you, Amy!
  17. Like
    GlennR reacted to AmyS in Forgive me Whole30, for I have sinned...   
    I love this so much it hurts. Thank you for sharing this wonderful gift.
  18. Like
    GlennR got a reaction from AmyS in Forgive me Whole30, for I have sinned...   
    Bacalao, A Love Story
     
    Bacalao is a traditional Spanish-derived stew in some regions of the Philippines; it is typically made with salted cod, tomato sauce, diced potatoes, sliced roasted red bell peppers, garbanzos, green peas, etc. It takes half a day to cook (a full day if you include prep work and clean up), with the ingredients having to go into a pot of slow-heated olive oil in strict succession and with perfect timing to meld the flavors right. My grandmother used to make a batch of this on rare occasions when I was growing up -- usually during Christmas or Lent. She didn't make it often, not just because it was so time consuming to make, but because the ingredients were rather expensive, particularly the olive oil and the cod, both of which were imported from colder climes. It was always therefore a luxury and a treat when she would serve it for dinner, or dole out containers of the stew to each family in our clan, to be brought home and savored and stretched out, since it might be a long time before she could make it again.
     
    My grandmother, like most traditional cooks, made bacalao the way she had been taught by her mother, who had been taught by her mother before that, going back who knows how many generations. As she grew older and frailer, it worried me that the recipe might be lost, since for some reason she had not passed on the knowledge to any of her daughters or step-daughters. So when I grew up, I brought her to my house and had her cook up a batch as I took notes, thus preserving the way of cooking this beloved family dish when she finally passed away.
     
    In time, I have cooked this dish myself many times, getting better at approximating my grandmother's cooking with each batch. Indeed, it is now my traditional Christmas gift to my family. Every holiday season for the past number of years, I've set aside a whole day to make a big pot of bacalao and parcel them out in tubs and giving them to my family, at or just before Christmas, for them to enjoy throughout the holiday season. Rather than handing out more material things that we all already have more than enough of, I thought that this would be a better gift: the gift of my time, the gift of tradition, the gift of connection to lost or distant family, the gift of memories of Christmases past. And it's a gift for me, too, for when I spoon bacalao on sliced pan de sal (Filipino bread roll), with each bite I myself am blessed with all of these and more.
     
    Oh, and it's delicious.
     
    I've already made this year's pot of bacalao and gifted them out -- and kept some for myself to indulge in and be grateful for. I like and follow the Whole30 way of eating, and I know (from the knowledge gained from the program) that eating something like bacalao has its costs. But some things just matter more, some things supersede mere health and functionality, some things are worth it.
     
    Happy Holidays to you!
  19. Like
    GlennR reacted to JenHZ in Forgive me Whole30, for I have sinned...   
    how wonderful you saved and make the family recipe.   I am sure it is the best gift they get.
  20. Like
    GlennR got a reaction from Carlaccini in Forgive me Whole30, for I have sinned...   
    Mid-August through October, 2015 -
     
    It's been a busy, challenged-filled couple months and change. My father was here in August for his 80th birthday. Lots of get-togethers and (noncompliant) family meals -- and also a health scare for him in which he had to extend his stay a couple weeks to recover from an illness. In mid-September, I left my apartment to stay with a couple of friends -- temporarily till I find a new place -- with all the attendant stress that comes with any move. As I mentioned, this move meant I have no easy access to a kitchen. I've been doing three major cook-ups a week at my mother's house to make meals for the whole week. Then in early October, my mother, in turn, had a healthy issue and had to stay in the hospital for a few days. Plus it's been busy with my jobs, with several largish events and projects I've had to help manage. Just one thing after another, some planned, some unexpected.
     
    So it's been hard to stick to all template meals. I've had to eat out or do take-out every now and then (noncompliant food). What's worse, though, is that sugar and starch have crept back in my life in the form of soda, crackers, M&Ms, etc. At first, they were like occasional indulgences, but they kept taking up more and more space in my diet, so that sometimes, they even formed the entirety of my meals (as in, Cheez-its and coke for dinner, with cookies as dessert). They really are insidious.
     
    Good new is that even through all this, I've still been able to stick to template meals about 2/3's of the time. Nevertheless, it's been difficult to shake off the hold the not-so-good stuff have managed to gain on me.
     
    So it's time for Whole30 number three.
     
    I'm starting on Tuesday, Oct. 27, so as to finish before Thanksgiving. The meals will have to be brutally simple and repetitive, given my kitchen issues. Whatever. The point is to get back on track.
     
    And my sister is doing it with me! Finally, a member of my family is taking the plunge. So that's going to be fun.
  21. Like
    GlennR reacted to JenHZ in Forgive me Whole30, for I have sinned...   
    good to hear
    just for the record allergies can develop at any point in life but not commonly in adults
  22. Like
    GlennR got a reaction from thegoldengrahamgirl in The crazy things people say   
     
    Ooh, and for extra crazy points, add: "I have pictures here, want to see?" -- and reach for your phone. Betcha they sidle away and never bother you again.
     
    (Yeah, I'm a five year old.)
  23. Like
    GlennR reacted to thegoldengrahamgirl in Forgive me Whole30, for I have sinned...   
    Yay!
     
    Surprised no one has used MY acronym: SWYPOff.
     
    Funny when you read it all through in one sitting, from the beginning (as I just did), I'm thinking "man" this guy is having non-compliant crap ALL THE TIME.  It's hard to get a sense of how spaced out it really is when it's all printed over the space of a few pages.  However, it's a fantastic way to stay mindful and discover how to "ride your own bike" (something I have yet to do).  Day 8 of my official (fully compliant Whole30), which was preceded by 14 demo days of almost-but-not-quite-compliant days since I thought I was going an a big trip to Europe and wasn't going to be able to get the full thirty days anyway.  So now I'm headed for Whole44, or Whole14 + Whole30, or whatever.
     
    Cheers,
     
    -Lauren (GGG)
     
    P.S. - I will absolutely be doing some SWYPO but fully compliant (as far as ingredients) recipes after this.  I keep coming up with great ideas.
     
    P.P.S. - Natural roasted almond butter (nothing but almonds) is food without brakes for me, even though it's technically 100% compliant.  I'm staying away, so far.
  24. Like
    GlennR got a reaction from AmyS in Forgive me Whole30, for I have sinned...   
    Glad as I am to complete my third Whole30, I am much happier that my sister Rachel completed her first at the same time. And now we feast for Thanksgiving!
  25. Like
    GlennR got a reaction from Brewer5 in Whole30 Number Three -- Without Kitchen   
     
    CHILI powder. Typo. I haven't resorted to cannibalism.