JenninTenn

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  1. Oh boy! What will I ever do with all that time I'll save?!? (Probably will have to spend it consoling my wounded inner physicist!) Been making mayo for years, long before I ever heard of W30 or Well Fed. So have always viewed the slow drizzle of oil as essential to achieving the desired physical change (aka emulsion). Here's to old dogs and new tricks! Thanks, Friends!
  2. Okay, Everyone: HOW, I must ask, do you manage to stream in oil with one hand and hold the immersion blender with the other without having a giant egg-oil-acid volcano and/or a cracked Mason jar? (which is surely what would happen at my house!) Or, are you telling me that you forego the oil streaming, put all the ingredients in the jar, plunk in the immersion blender and let her rip? (If so, my inner physicist is having a complete meltdown!!) Eager to hear.
  3. JenninTenn

    how do people get in veggies for breakfast

    I love a compliant antipasto plate for breakfast. Rolled compliant deli meat or leftover protein from yesterday; cucumber, tomato, olives, artichoke hearts, red pepper drizzled with good quality EVOO and S&P; maybe a hard boiled egg if I've cooked any (usually haven't) and any leftover cooked veggies I happen to have on hand. For my W30, eating veggies with all three meals proved to be critical. As soon as I got in the habit of having enough veg on hand, I immediately felt more satisfied and had less or no hunger between meals.
  4. JenninTenn

    Zombie Mayo - What is going on?

    I have found that adding an extra egg yolk to the mayo gives it a firmer more durable texture. It will also make give it a yellower color, so be prepared for that if you try it. And, I have found that making sure, egg, acid, oil are all at a neutral room temperature makes a difference in the quality of the emulsion. Hope you solve the problem as homemade mayo is such a lovely condiment to have around during a W30 (or anytime, really!)
  5. JenninTenn

    Whole Chicken

    We can scarf up a whole chicken at one meal!!! (Which I admit is probably NOT a virtue as there are only 2 of us!) Try roasting up a chicken with a flavor profile in mind. For example, use a chili rub for it to have a more Tex-Mex flair. Use lemon, garlic and herbes de provence for a more Mediterranean flavor. Sky's the limit.
  6. JenninTenn

    Storing bone broth?

    Also, look for Ball freezer jars in the canning/preserving section of your local hardware store. They come in 1-Cup; 2-Cup and 1-quart sizes. They're a rigid plastic with screw-top lids. They work great for freezing broth in recipe-ready quantities.
  7. Susanrenee, I've had the same experience this summer with tomatoes and cucumbers from our vegetable patch. I had sliced tomatoes and cucumbers with homemade olive oil mayo and salt and freshly ground pepper almost everyday from early July through last week! I never got tired of it. We'll be putting the garden to bed soon, which is always a moment of relief coupled with melancholy!! Anyway, onward to greens and squash, I guess! Will be trying your roasted roots as soon as I see some winter beets showing up at our farmers market!
  8. JenninTenn

    Confusion over sugar labels

    jfdimsum: Added sugar = bane of modern existence. You'll start to become annoyed, then aghast, then plain old mad at all the places that food manufacturers manage to add sugar. Even in things where it seem utterly ludicrous to find sugar, like chicken stock!!! So read, read, read labels, but prepare for some major frustrated outrage as you do so! I have fumed out loud at various food corporations in the aisles of my supermarket on more than one occasion. (I don't recommend this as a regular practice, but you might not be able to help it!) But, I will say that eliminating all that excess sugar has such nice benefits: 1. Fruit tastes absolutely delicious, and you'll be able to discern all sorts of subtle flavors embedded in a melon or an apple which your previously over-sugared tastebuds had no chance of detecting. 2. Many vegetables that you used to think were bitter or tasteless will start to taste really good. 3. Post W30, when you do indulge in a real dessert of some sort, you'll be satisfied with a modest serving. 4. If you happen to taste some store-bought junk food (think convenience store fare), it no longer seems like food and will taste completely artificial. I think that the end of the sugar-lust has been one of the best W30 benefits for me.
  9. JenninTenn

    success with freezing cut raw sweet potatoes?

    Oh, and a little cinnamon, allspice , clove not a bad idea either!
  10. JenninTenn

    success with freezing cut raw sweet potatoes?

    Note that you can successfully freeze sweet potato puree (works for puree of most winter squashes, too) in quart-sized zippered freezer bags. Then, it's easy to yank a couple of them out of the freezer, warm them in a pan or micro and then add coconut milk, salt, pepper, chili powder and clarified butter. Good for body and soul! (And they'll be available even when the fresh ones are out of season!)
  11. JenninTenn

    'plates' fail

    To follow up on TinaR's comment: You can also used mashed sweet potatoes or butternut squash as a topper for a shepherd's pie. Best comfort food ever AND W30 compliant! Bon Appetit!
  12. JenninTenn

    help me out with veggies?

    Kale and other dark leafies (collards, mustard, etc): They're braising greens, not sautéing greens like spinach or chard which sauté beautifully. I have noticed that a lot of folks are so eager not to overcook veggies that they sometimes swing to far the other directions and undercook them. This especially true of braising greens. So, start with onion and garlic and crushed red pepper sautéing in your compliant fat of choice. Add your torn or chopped greens and let them wilt a bit. Then add a liquid e.g. beef or chicken broth, water. Bring liquid to a bubble, turn down heat and cover. Simmer the greens at least 30 minutes to fully cook them. Salt and pepper to taste, drizzle of cider vinegar before serving. Another good trick is to "sneak"greens into other dishes, like a soup or a meatloaf. I wilt finely chopped greens to broth-based soups all the time. By the time the soup is cooked, the greens look like flakes of herbs floating in the broth, but they are adding a ton of nutrients to the soup and you're getting another serving of veggies. Win-win!
  13. JenninTenn

    Day 1 - Am I on the right track?

    Getting away from eggs at breakfast helped me tremendously. Even after completing a W30 and carrying on with paleo eating since, I remain completely repulsed by the thought of eating more than 2 eggs at a time (3 would be my "handful" serving). Example, this morning I ate compliant smoked turkey, a large serving of collard greens leftover from dinner the other night and a large open handful of olives. I rarely get the ravenous hunger in the lead up to lunch which I used to experience all the time. Good luck and keep eating (a lot).
  14. JenninTenn

    Breakfast--Newbie here

    I do eat eggs but get so tired of them sometimes. Here are things I found helpful during my W30. Make a complaint soup, stew, salad, casserole or some such that you really like and use it for breakfast. My favorite is a lemon-thyme chicken and vegetable soup. It's a delicious and satisfying meal one. Eat leftovers for breakfast. Leftover lunch/dinner from yesterday is a great breakfast for today. During warm weather especially, I love a breakfast salad: Greens of choice, with chopped tomatoes, cucumbers, other veggies, with sliced chicken or steak (or rolled compliant deli meat, which is hard to find but is out there if you're persistent.), a lemon vinaigrette or the dreamy avocado dressing from ISWF. Delicious start to any day! Good luck!
  15. JenninTenn

    Homemade Mayo

    I like mayo with one whole egg plus an extra yolk. (Sometimes, I get lucky and crack a double-yolked egg, not often, but it's such a happy surprise when it does occur!) Makes the mayo a little firmer and it goes farther. You can add less mayo when your using it as a base for dressings or other sauces. We have tons of tomatoes ripening at the moment and the fresh tomatoes with a little schmear of the mayo some salt and pepper is unfathomably delicious! Also, have experimented with fresh lemon juice, white wine vinegar and cider vinegar for the acid and honestly prefer the fresh lemon juice. Happy blending!