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  1. Like
    [email protected] got a reaction from Ana Miriam in You know someone is doing a Whole30 when...   
    GENIOUS!!!
  2. Like
    [email protected] got a reaction from PaleoInMalta in Worst reintroduction....Ever!!   
    "We spent those days snorkeling on the Great Barrier Reef and touring the Daintree World Heritage Rain Forest."
    And what an amazing trip! Take another look at your photos, or your memories, and remember what a fabulous time you had. And you went into the trip fresh from a W30, so your body was happy. :-)
  3. Like
    [email protected] got a reaction from Carlaccini in Worst reintroduction....Ever!!   
    Nope, nope, nope... not ruined, not weak... just more data collection that will allow you to 1) plan your next reintroductions, and 2) make future food decisions more confidently. It's all good. :-)
    ann
  4. Like
    [email protected] got a reaction from PaleoInMalta in Worst reintroduction....Ever!!   
    "We spent those days snorkeling on the Great Barrier Reef and touring the Daintree World Heritage Rain Forest."
    And what an amazing trip! Take another look at your photos, or your memories, and remember what a fabulous time you had. And you went into the trip fresh from a W30, so your body was happy. :-)
  5. Like
    [email protected] got a reaction from Carlaccini in Worst reintroduction....Ever!!   
    Nope, nope, nope... not ruined, not weak... just more data collection that will allow you to 1) plan your next reintroductions, and 2) make future food decisions more confidently. It's all good. :-)
    ann
  6. Like
    [email protected] got a reaction from Carlaccini in Worst reintroduction....Ever!!   
    Nope, nope, nope... not ruined, not weak... just more data collection that will allow you to 1) plan your next reintroductions, and 2) make future food decisions more confidently. It's all good. :-)
    ann
  7. Like
    [email protected] got a reaction from EmilyK in You know someone is doing a Whole30 when...   
    Frantastic... yes. I go out with little containers of clarified butter in my purse.
    ann
  8. Like
    [email protected] got a reaction from Emilie in You know someone is doing a Whole30 when...   
    Hahahahaha! That's great!
  9. Like
    [email protected] got a reaction from EmilyK in You know someone is doing a Whole30 when...   
    Frantastic... yes. I go out with little containers of clarified butter in my purse.
    ann
  10. Like
    [email protected] got a reaction from higs in The "Return of the Dirty Thirty" 12 January start date   
    So I need to rant for just a moment... Bone broth. What a dreadful name! Who in the world started that? This isn't some new, paleo, Whole30 invention; IT'S JUST A GOOD, BROWN STOCK. That's all it is. Brown the veggies, brown the meat and bones, use meaty bones, cook the stock long and slow. Stock. Lovely, dark, nutritious, rich, flavorful, gelatinous STOCK. Every time I read "bone broth" it conjours up horrible cannibalistic images in my mind... Yuck. But maybe it's just me.

    Here's a great YouTube video of a guy making perfect beef stock:
    Classic French "Best Quality" Brown Beef Stock

    Ok. I'm done now.
  11. Like
    [email protected] got a reaction from CCLaymon in The "Return of the Dirty Thirty" 12 January start date   
    Higs! CC! More familiar names... Yay!
    I made the spaghetti squash fritters from Well Fed 2 tonight because I was cold (temperature is in the teens here in North Carolina!) and tired and wanted something warm and savory and comforting, and I cooked a bunch of spaghetti squash last night.
    Almond meal, eggs, onions, and cooked spaghetti squash... baking soda, cream of tarter, salt and pepper, and I added red pepper flakes. Mix up the batter, heat up some fat (I used bacon grease from sugar-free Pedersen's bacon), and cook for about 3 minutes on a side until brown and crispy. I put 'em on a plate, drizzled on some clarified butter, and ate them up. YUMMM. Extremely satisfying.
    They kind of remind me of potato lattkes, and if I'd had some nice, chunky, sugar-free applesauce, I would have had a little on the side. Oh well, I guess I'll just have to make them again. Soon.
    ann
  12. Like
    [email protected] got a reaction from higs in The "Return of the Dirty Thirty" 12 January start date   
    So I need to rant for just a moment... Bone broth. What a dreadful name! Who in the world started that? This isn't some new, paleo, Whole30 invention; IT'S JUST A GOOD, BROWN STOCK. That's all it is. Brown the veggies, brown the meat and bones, use meaty bones, cook the stock long and slow. Stock. Lovely, dark, nutritious, rich, flavorful, gelatinous STOCK. Every time I read "bone broth" it conjours up horrible cannibalistic images in my mind... Yuck. But maybe it's just me.

    Here's a great YouTube video of a guy making perfect beef stock:
    Classic French "Best Quality" Brown Beef Stock

    Ok. I'm done now.
  13. Like
    [email protected] got a reaction from GrannieD in The "Return of the Dirty Thirty" 12 January start date   
    Here you go, Jes ... Crispy Brussels Sprouts with Bacon
     

     
    Ingredients: 10 small brussels sprouts 2-4 slices of bacon, chopped optional: 1 to 2 Tbl diced onion 2 garlic cloves, thinly sliced some oil or other fat Salt and pepper   Method: Peel off any bad leaves from the brussels sprouts, and trim stems if woody. Cut sprouts in half lengthwise. Cut again if they are big. Heat pan to medium-high. Add bacon (and optionally onion if you like it) and cook until bacon  is about half cooked. Add Brussels sprouts and cover the pan to steam the sprouts for a few minutes. Remove cover and cook until sprouts start to brown around the edges and the bacon crisps. Add garlic slices and fry 1 minute until softened. (or just use garlic powder) Salt and pepper to taste, serve hot, eat 'em up!  
  14. Like
    [email protected] got a reaction from CCLaymon in The "Return of the Dirty Thirty" 12 January start date   
    Jes!            
     
    Try mayonnaise in the blender. I always thought it would be terribly difficult, but apparently the key is having all ingredients at room temperature. I tried it, and it was fast and easy and no disasters.
  15. Like
    [email protected] got a reaction from higs in The "Return of the Dirty Thirty" 12 January start date   
    So I need to rant for just a moment... Bone broth. What a dreadful name! Who in the world started that? This isn't some new, paleo, Whole30 invention; IT'S JUST A GOOD, BROWN STOCK. That's all it is. Brown the veggies, brown the meat and bones, use meaty bones, cook the stock long and slow. Stock. Lovely, dark, nutritious, rich, flavorful, gelatinous STOCK. Every time I read "bone broth" it conjours up horrible cannibalistic images in my mind... Yuck. But maybe it's just me.

    Here's a great YouTube video of a guy making perfect beef stock:
    Classic French "Best Quality" Brown Beef Stock

    Ok. I'm done now.
  16. Like
    [email protected] got a reaction from Dawn_Stines in The "Return of the Dirty Thirty" 12 January start date   
    Mik, I think maybe adding even more lemon and some garlic might be just what that mayo needs. Thanks for the ideas. I also want to try some sauces that start with mayo, like maybe the kickass ketchup from Well Fed 2.
    Sissy, I totally agree... I had no idea how much I missed all of you until I started reading this thread.
    Nanny ... Hello!!
    ann
  17. Like
    [email protected] got a reaction from CCLaymon in The "Return of the Dirty Thirty" 12 January start date   
    Jes!            
     
    Try mayonnaise in the blender. I always thought it would be terribly difficult, but apparently the key is having all ingredients at room temperature. I tried it, and it was fast and easy and no disasters.
  18. Like
    [email protected] got a reaction from CCLaymon in The "Return of the Dirty Thirty" 12 January start date   
    Higs! CC! More familiar names... Yay!
    I made the spaghetti squash fritters from Well Fed 2 tonight because I was cold (temperature is in the teens here in North Carolina!) and tired and wanted something warm and savory and comforting, and I cooked a bunch of spaghetti squash last night.
    Almond meal, eggs, onions, and cooked spaghetti squash... baking soda, cream of tarter, salt and pepper, and I added red pepper flakes. Mix up the batter, heat up some fat (I used bacon grease from sugar-free Pedersen's bacon), and cook for about 3 minutes on a side until brown and crispy. I put 'em on a plate, drizzled on some clarified butter, and ate them up. YUMMM. Extremely satisfying.
    They kind of remind me of potato lattkes, and if I'd had some nice, chunky, sugar-free applesauce, I would have had a little on the side. Oh well, I guess I'll just have to make them again. Soon.
    ann
  19. Like
    [email protected] got a reaction from higs in The "Return of the Dirty Thirty" 12 January start date   
    So I need to rant for just a moment... Bone broth. What a dreadful name! Who in the world started that? This isn't some new, paleo, Whole30 invention; IT'S JUST A GOOD, BROWN STOCK. That's all it is. Brown the veggies, brown the meat and bones, use meaty bones, cook the stock long and slow. Stock. Lovely, dark, nutritious, rich, flavorful, gelatinous STOCK. Every time I read "bone broth" it conjours up horrible cannibalistic images in my mind... Yuck. But maybe it's just me.

    Here's a great YouTube video of a guy making perfect beef stock:
    Classic French "Best Quality" Brown Beef Stock

    Ok. I'm done now.
  20. Like
    [email protected] got a reaction from Dawn_Stines in The "Return of the Dirty Thirty" 12 January start date   
    Mik, I think maybe adding even more lemon and some garlic might be just what that mayo needs. Thanks for the ideas. I also want to try some sauces that start with mayo, like maybe the kickass ketchup from Well Fed 2.
    Sissy, I totally agree... I had no idea how much I missed all of you until I started reading this thread.
    Nanny ... Hello!!
    ann
  21. Like
    [email protected] got a reaction from CCLaymon in The "Return of the Dirty Thirty" 12 January start date   
    Oh it is great to see so many familiar names, and all the new ones. Yay, Dave, for getting so many of us back in one place. (I'm not an original, but I joined last August.)
    I started another W30 on January 1, 2015, so I've got a week done already. I'll hang with you lot for the full 30 days anyway, if you don't mind.
    Tonight I cooked what has become my usual big-but-not-huge cookup: turned the oven on, and: broiled four chicken leg/thigh quarters; then baked a package of sugar-free bacon; then roasted a spaghetti squash; and in the meantime seasoned and browned two pounds of ground beef.
    I've got aspsragus, Brussels sprouts, carrots, and broccoli in the fridge, and spinach and kale in the freezer. Big box of clementines on the kitchen counter, and I'm good to go for another few days.
    Finally made mayo in the blender. I know this is somewhat heretical, but ... I don't really like it. Too lemony, I think. I like lemon, but this does not taste good to me. I think I'll look at a few more recipes (I used Well Fed 2), and maybe try it with half lemon juice and half vinegar next time. I'm using it for tuna salad and chicken salad, and it looks gorgeous, with perfect consistency... I'm just not crazy about the flavor.
    Off to bed now. Nice to be back with you all
    ann
  22. Like
    [email protected] got a reaction from GrannieD in The "Return of the Dirty Thirty" 12 January start date   
    Here you go, Jes ... Crispy Brussels Sprouts with Bacon
     

     
    Ingredients: 10 small brussels sprouts 2-4 slices of bacon, chopped optional: 1 to 2 Tbl diced onion 2 garlic cloves, thinly sliced some oil or other fat Salt and pepper   Method: Peel off any bad leaves from the brussels sprouts, and trim stems if woody. Cut sprouts in half lengthwise. Cut again if they are big. Heat pan to medium-high. Add bacon (and optionally onion if you like it) and cook until bacon  is about half cooked. Add Brussels sprouts and cover the pan to steam the sprouts for a few minutes. Remove cover and cook until sprouts start to brown around the edges and the bacon crisps. Add garlic slices and fry 1 minute until softened. (or just use garlic powder) Salt and pepper to taste, serve hot, eat 'em up!  
  23. Like
    [email protected] got a reaction from Dawn_Stines in The "Return of the Dirty Thirty" 12 January start date   
    Mik, I think maybe adding even more lemon and some garlic might be just what that mayo needs. Thanks for the ideas. I also want to try some sauces that start with mayo, like maybe the kickass ketchup from Well Fed 2.
    Sissy, I totally agree... I had no idea how much I missed all of you until I started reading this thread.
    Nanny ... Hello!!
    ann
  24. Like
    [email protected] got a reaction from GrannieD in The "Return of the Dirty Thirty" 12 January start date   
    Here you go, Jes ... Crispy Brussels Sprouts with Bacon
     

     
    Ingredients: 10 small brussels sprouts 2-4 slices of bacon, chopped optional: 1 to 2 Tbl diced onion 2 garlic cloves, thinly sliced some oil or other fat Salt and pepper   Method: Peel off any bad leaves from the brussels sprouts, and trim stems if woody. Cut sprouts in half lengthwise. Cut again if they are big. Heat pan to medium-high. Add bacon (and optionally onion if you like it) and cook until bacon  is about half cooked. Add Brussels sprouts and cover the pan to steam the sprouts for a few minutes. Remove cover and cook until sprouts start to brown around the edges and the bacon crisps. Add garlic slices and fry 1 minute until softened. (or just use garlic powder) Salt and pepper to taste, serve hot, eat 'em up!  
  25. Like
    [email protected] got a reaction from higs in The "Return of the Dirty Thirty" 12 January start date   
    So I need to rant for just a moment... Bone broth. What a dreadful name! Who in the world started that? This isn't some new, paleo, Whole30 invention; IT'S JUST A GOOD, BROWN STOCK. That's all it is. Brown the veggies, brown the meat and bones, use meaty bones, cook the stock long and slow. Stock. Lovely, dark, nutritious, rich, flavorful, gelatinous STOCK. Every time I read "bone broth" it conjours up horrible cannibalistic images in my mind... Yuck. But maybe it's just me.

    Here's a great YouTube video of a guy making perfect beef stock:
    Classic French "Best Quality" Brown Beef Stock

    Ok. I'm done now.