ladyshanny got a reaction from TrustyMutsi in Discovering a new success during reintroduction...
This is wonderful to hear! You've really reset your limits! Well done!
ladyshanny got a reaction from Meliena in Starting October 1
Hi @Meliena - all Whole30s are different and we end up with different results. I would say based on your hint of the nut-eating, that perhaps you were following our recommendations more strictly in your first round and are a bit looser in this round? I do know that when I do subsequent Whole30's I have to stop myself from saying "I already know xyz" and specifically re-read the rules and recommendations....and I WORK for Whole30, haha!
As far as your period -we generally feel a need for increased calories in the week leading up and of our period which totally explains the nuts. They could very well increase bloating and digestive upset though so although we tell people to go ahead and eat more at this time, that wouldn't be the best choice. You can try increasing your serving of starchy veggies at your evening meal and eating a good serving of fat with each meal for the period-needs.
ladyshanny got a reaction from DonnaGail in Just checking... Acidophilus supplement
Hi @Chocomommy - please don't post the same general question across multiple threads. I've deleted the other post relating to this. Acidophilus is a probiotic and would be permitted however this cheese-replacement product would not be compliant. It is recreating non-compliant items w/ compliant ingredients which is against the rules. Even if it was permitted, it is very nut-heavy so you would not want to be using any quantity of it on a regular basis.
What was your original intent for the item?
ladyshanny got a reaction from PaleoPatronus in Intimidated by veggies... some help finding variety
Roasting most veggies is, in our household, the most favoured way of cooking them. It tends to carmelize the natural sugars and crisp out the outsides.
You can literally chop up whatever you have, throw on a baking sheet, toss in fat and roast at around 435-450 until fork tender. Normally you would go for sturdier veggies as the more wet ones will just steam.
You won't ruin your spaghetti squash, get online and find a tutorial on how to cook one. There are lots of different ways about it so I won't expound on it here.
ladyshanny got a reaction from KaraS in Getting back on track
This will be the ticket to how to correct behaviour you find less than desireable. There is no point and no value in being mean to yourself. It solves nothing and can cause a shame spiral.
Try changing the language you're using. Instead of mean or accusatory language you could try: "I made some decisions that I now know were not the right ones for me. I felt and looked my best on Whole30 and I know that it fits in my life so I'm going to put the last two weeks behind me and move forward. It might be difficult in the first few days but I'm prepared for that and I'll give myself kindness and consideration during the adjustment process. I'm worth my best effort."
Try that and see if it's not a bit easier to make change when you're not yelling at yourself.
ladyshanny got a reaction from Jihanna in Black beans bad fad?
Soy can be problematic for many folks and individually we do recommend that people give it a separate day. The books are written to be approachable across the board but giving soy (and peanut butter) separate days is just a more thorough way of doing reintroduction. For folks w dairy issues we also recommend that they separate out the types of dairy (ie, lactose, whey, casein) to determine specific reactions. This can make the reintroduction much longer and more complex but it really depends on how specific people want to get. Legumes are still out on Whole30 across the board for the 30 days but they are admittedly less disruptive than something like gluten. If black beans are a part of your food freedom, that's great, they are delicious!
ladyshanny reacted to LindsayO in Suggestions for Coffee Substitute?
As much as I love coffee, it no longer agrees with me I have severe gut issues and coffee affects my gut and produces brain fog/bloating. I have leaky gut and bottom line is that drinking coffee is very unpredictable, sometimes it's fine but many times lately it just makes me sick.
The problem is, that tea just doesn't do it for me! I've tried every tea, and the only tea that I somewhat like is green tea. But it doesn't give me the energy kick like coffee does, and it just doesn't compare to that good coffee feeling you get in the morning! I'm going to try and add MCT Oil to my green tea to see if that helps give me the energy kick I usually get with coffee.
I'm also thinking about drinking bone broth in the morning as I know it will probably do wonders for my gut. But it's not as good as coffee....
Has anybody quit coffee and what did you use a substitute? Back when I tolerated coffee, it was a great part of my morning routine and felt so good. Yet I don't seem to have that experience with any other beverage...
ladyshanny got a reaction from Si-Ya in AIP and Whole 30 recipes?
We're not much of a recipe sharing site here but if you do a quick google search for AIP recipes you should get a wealth of results. Here are a couple to get you started. You'll still have to review them for Whole30 compliance and then for your own personal issue with coconut milk but it should get you started:
ladyshanny reacted to Lindseydalton in Freezer Meals
I use frozen broccoli not fresh. Any kind of compliant pasta sauce, marinara included. The broccoli does get mushy but I shred the chicken and broccoli together. It blends right in with the sauce which is a total win for me getting my kids to eat more veggies! Win win!
ladyshanny reacted to Lindseydalton in Starting tomorrow (May 20) even though vacation planned?
Having your own kitchen for the trips should make sticking to your Whole30 totally doable! I would just suggest making a meal plan for the days you will be there and making sure you are prepared overall. Know where you can shop for food if you need to while you're there. Keeping your meals simple will help too. Remember, your only job is to eat compliant foods. Let good enough be good enough Good luck!
ladyshanny got a reaction from arethamorce in EDITING POSTS
Effective Thursday, August 27, 2015, members can no longer edit their own posts indefinitely. Unfortunately the constant editing in the threads was causing issues within the forum, necessitating the change.
Members will now be allowed to edit their own post for 15 minutes after publishing (for fixing typos or adding a quick afterthought). Beyond that initial 15 minutes, the post will be considered closed and can only be edited by an administrator or moderator.
Thank you very much for your understanding and for helping the forum to run as smoothly as possible.
ladyshanny reacted to EmilyK in HELP I’m poor!
I'm not sure where you live, but if you're feeding only yourself it shouldn't be all that difficult to make $65 last for two weeks.
Frozen meat and veggies are absolutely fine--just as nutritious as fresh and often a lot cheaper. If this was me trying to eat Whole30 compliant for two weeks on $65, this is what I would do--I live in a large midwestern city with a pretty low COL and I pulled all information from Kroger's and Fresh Thyme's (a natural-type grocery, kind of like Sprouts but not as pricey as Whole Foods) weekly ads:
Split Chicken Pieces (I would get thighs here because that's my preference): $.99/per pound x 4 pounds = $3.96
Ground Beef (80/20, sold in a 3lb roll): $6.57
3 dozen eggs: 18 ct/$1.29 x 2 = $2.36
25.5 ounce bottle of olive oil: $5.79 **Note on this--I picked the big bottle to use for making a batch of mayo and also to use as cooking fat, but they have a smaller bottle ($2.69 for 8 ounces) if you were feeling up to making your own ghee for cooking fat--you can get a pound of butter for $2.99 and turn that into a BUNCH of ghee which would be cheaper ounce per ounce if you're willing to put in the time**
Simple Truth Organic Coconut Milk: $1.89
Frozen broccoli: 12 oz bag/$1.00 x 2 = $2.00
Frozen Brussels sprouts: 12 oz bag/$1.19 x 2 = $2.38
Frozen spinach: 12 oz bag/$1.39
Frozen 3 pepper and onion blend: 12 oz bag/$1.39
Frozen cauliflower rice: 12 oz bag/$2.19
Frozen Stir Fry Veggie Starter: 12 oz bag/$1.39
Total: $31.31 if you get the bigger olive oil, $31.20 if you decide to make your own ghee for cooking fat (basically the same cost at the outset but a pound of butter will net a lot more ghee than the olive oil)
Fresh Thyme (all fresh produce here):
Green Onions: $.50
Sweet Potatoes: $.99/pound x 3 pounds = $2.97
Russet Potatoes: 8 pound bag/$1.99
Baby carrots: $1.29/1 lb bag
Total here is $10.82
Grand total for both places: $42.23
So, what I would do with these things:
Toss the broccoli, carrots, and radishes in some of your cooking fat, garlic powder, and salt and roast at 425* for 20-25 minutes (until they're all crispy and delicious) Roast your Brussles sprouts in the same manor--you can even do them at the same time! I would recommend using half of each amount of the veggies each week just so they don't go bad before you can use them. The carrots and radishes should last just fine in your crisper for a week. Poke holes in 2-3 of your sweet potatoes and let them bake for awhile--baked sweet potato is an easy way to get some starchy veggies in with any of your meals, I usually have them alongside my breakfast but I always keep some in the fridge for when I'm feeling uninspired Dice up some of your regular potatoes and toss them in a cast iron skillet with some of your cooking fat and some of the pepper and onion mix--cover the pan so the potatoes will cook through and get nice and crispy on the bottom and you have an easy potato hash to pull on for the week. Take some of your frozen spinach and some more of the pepper and onion mix and cook until it's thawed, drain off some of the liquid, season with salt and pepper as desired, and then pour in 12-15 of your eggs scrambled up with a little bit of water. Put the whole skillet in the oven at 425* for 15-18 minutes until just browned around the edges and set in the middle--there's a week's worth of breakfast frittata. Do this again the next week--I have a veggie frittata with some baked sweet potato and topped with some sort of sauce or dressing for breakfast every day and it is amazing. Take half of your ground beef and just cook it in a pan with some neutral seasoning. Let it cool and freeze in individual bags so you can pull out and mix with cauliflower rice or stir fry veggies for some quick meals--I love taco seasoned meat with cauliflower rice and some salsa verde (I'm getting there!) and put it inside a mostly-hollowed out sweet potato skin for a pseudo-burrito. Take the other half and make yourself some burger patties--freeze individually to pull out as quick "emergency" proteins. They'll go nicely with either kinds of your roasted veggies you made above. Take your olive oil, and egg, and some of the lemon juice and make a batch of homemade mayo. I like Everyday Maven's immersion blender recipe. That should last you close to the two weeks and will be amazing delicious plated fat to top your burgers. Take your avocado, half the can of coconut milk, and the juice from the lime along with some salt and mix that together (with your immersion blender if you have it) for an easy avocado sauce to top your breakfasts or anything kind of mexican-inspired. Take your tomatillos and chop roughly and then blend with salt and pepper--easy salsa verde. Take half of it and keep it for your sweet potato burritos, and put the other half in a slow cooker or dutch oven with some of your chicken thighs. Some more of your chicken thighs--get your cast iron skillet rocket hot, put in some cooking fat, and put the thighs skin side down for a few minutes to get them deliciously crisp. Salt the meat, flip the thighs over and reduce the heat to cook through. This list and meal prep directions should easily keep you well fed within your budget for the next two weeks. It's not always the most exciting food but it will be tasty, filling, and healthy.
Let me know if you have any other questions or want any other tips. Sorry this was so long! I'm pretty enthusiastic about meal planning and cooking and I love a challenge like a budget.
ladyshanny reacted to Jihanna in HELP I’m poor!
Massive hugs @Pandora Black. I get it... I really, really do.
Now please take my hand and come back inside, because if I join you out there I'll either fall or get sunburned.
I agree whole-heartedly with @laura_juggles. Keep it simple and skip the stuff that's too expensive. The labels don't have to include all that lovely wording like organic, grass-fed, pasture-raised, free-range, etc. for it to be compliant AND healthy.
Skip recipes that call for uncommon ingredients that cost more and/or you're unlikely to use again very soon... or sub in something that you already have on hand (or know you'll use).
Check out the frozen veggies (and opt for store-brand if they're cheaper), and don't be afraid to grab more than you'll need for the week if it costs less per pound or ounce to do it that way, as long as it's something you'll use.
See if there's a good sale on "bulk package" items, like 5 lbs of russet potatoes or 3 lbs of yellow onions. Even if you know you won't go through that much in one week, these packs usually have a lower per-weight cost than buying loose items, and you can easily prepare and freeze things for future use, cutting down your overall costs.
Skip the expensive boxes of baby spinach, 50/50 salad blend, etc. I have perfectly lovely salads made from Romaine and sometimes baby spinach (from a bag, and not always organic despite preferring organic for my salad greens). If you want some sprouts or other light-weight items that tend to cost a bit more, see if a local store has a fresh salad bar that you can pull these from... the cost by weight is often extremely low as long as you don't grab heavier items. My mom does this often with Earth Fare's garden bar.
Check for a vegetable bargain bin, and see if you can find the Manager's Special meats, especially if the stores nearby aren't running great sales. For both of these, you'll really want to either cook or prep/freeze it all right away, but the savings can be pretty big.
Ground meat will almost always be cheaper than any other form, and it'll be less expensive in a bigger package. I would still buy my ground beef in 5 lb packages even if it was only me and I was only using 1 lb per week, because overall it's so much cheaper and it's simple to store it in freezer bags... and 73/27 is fine.
Bags of frozen chicken breast can sometimes be found on sale for cheaper than the fresh stuff, so that's an option worth checking.
Like Laura said -- you can do this!
ladyshanny reacted to QUILL145 in Trouble with timing meals--getting 4-5 hours between
Great-thank you for the input! I will work towards eating before work, at home. That seems to make the most sense.
ladyshanny got a reaction from RandiW in Day 26 - Still looking bloated
I'm not sure if my suggestions will relate to bloating but I do have a couple comments on your meals.
For the 2-egg breakfast, you likely need to add more protein and a fat source in order to keep yourself going 4-5 hours. We encourage you to eliminate snacking, especially on fruits alone. if you desire to eat fruits, include them with a full meal once the protein, veggie and fat portions are satisfied (ie, don't let fruit push veggies off your plate).
Lunch including only 1 egg as protein is not nearly enough. If eggs are your sole protein, a serving is as many as you can hold in your hand without dropping (usually 3-4 is a good start for most people). Again, you should be aiming to eat enough so that you can easily make it 4-5 hours between meals without having to snack.
If you are hungry and you do need to eat between meals, we recommend sticking with protein + fat or protein + veggies. Post gym food would be recommended as lean protein and starchy veggie. Fat (from the yolk) slows down protein uptake and fruit replenishes liver glycogen preferentially over muscle glycogen.
In summary; eat more.