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simmie last won the day on February 28

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About simmie

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  • Birthday 12/09/1950

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  1. Yes I'm aware of that, but my question was trying to address the "ingredient is compatible but the product is not" issue. Are you saying that from the standpoint that I am looking at that this would be allowed in this circumstance?
  2. Is this product allowed? I know in the past that if there was any starch or flour added to something like this it would not have been allowed but with some of the rule changes lately and this having tapioca starch in it, I'm just wondering if this is still not allowed?
  3. I was concerned about not getting enough protein as well. What I have done is I have taken a look at some of my favorite Whole30 recipes and just did a couple of substitutions. Just as a for instance for you, Pioneer Woman's hamburger soup is one of my favorites and I took her recipe and modified it with some different vegetables that I like (which I've done over the years) and then swapped out the broth and also the hamburger for black beans. This is what a half recipe looks like that I made today and this actually came out fantastic. Just providing the ingredients here so you get an ide
  4. Here is what I purchased. I got it based on a footnote on The Whole30 resource called Sources of Plant-based Protein which states that pea and pumpkin protein powders have the most protein per serving. This protein powder is unflavored so you can combine it with just about anything.
  5. What about putting your chickpeas into a blender and ricing them yourself that way and then seasoning them? That's what I do with sweet potato that I want to rice up like cauliflower and it works great.
  6. Anything with garlic and Dill is going to be delicious in my opinion! LOL
  7. I enjoy simple meals and like doing bowl-type meals like Melissa's ground beef/meat with stuff over stuff and was thinking about revising it for the plant-based reset. Instead of the animal protein like ground beef (or salmon or chicken or such), you could do a combination of lentils and black beans or chickpeas (for a different texture) and some sauteed mushrooms and perhaps add some snow peas into the bowl. I'm looking at other traditional Whole30 dishes that could be easily revised to the plant-based version just by swapping out any broth or animal protein to be consistent with
  8. OK, I'll start! Firm believer in Whole30 (first Whole30 in early 2014), although from a purely personal standpoint on a few items, I tend to stick to the "before the change" (mostly things that are now allowed that were not before). I have severe arthritis in my right knee, to the point of almost being homebound. It has been suggested by friends and those on a women's osteoarthritis group I'm on that a plant-based diet might help with the inflammation. II am really hoping that this turns out to be the case. Still trying to navigate what this is going to functionally look like f
  9. simmie

    Soy Curls?

    Thank you for information on both products!
  10. simmie

    Soy Curls?

    Is this product allowed? It is strips of soy that has been dehydrated and you just reconstitute it. It is intended to be a meat replacement.
  11. ISWF says consuming seed oils with high levels of omega-6 promotes inflammation. For these reasons, industrially processed seed oils violate the Whole30 Good Food standard. It goes on to say that the smartest choice is to avoid all seed oils and rely on the stable, health-promoting oils.
  12. Follow up with a bit of a twist. The member that posted that said that if this is how they could eat on Whole30 they would have no problem doing it. Not that it matters but this was a man that had this as a meal. If this is the norm with the protein being as heavy as it is on a regular basis, and he's getting his vegetables and fat in, is this an issue from a Whole 30 standpoint?
  13. We recently had a question come up on a Whole30 Facebook group about the meal template--specifically about whether the portion sizes of the components should be proportional to each other. Should the different components of the meal template be proportional to each other necessarily? For instance, one part protein, 1 part fat, 2-3 parts vegetables? We had someone who had a very large steak with their meal and did have enough vegetables but it came up whether or not all the parts of that meal should have been proportional to each other.
  14. LOL Oh I know that, and you are one of the forum moderators that I implicitly trust with correct information so I do appreciate your input on all the posts that you participate in on the Forum.
  15. Thanks for your reply. I'm having a hard time wrapping my head around the fact that you're saying Melissa was wrong but will take that at face value LOL