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  1. Thanks
    hollysmokes got a reaction from LadyLisbette in Psyching Up For a December Whole 30 Graduates   
    I'm so excited for you! It sounds like it was meant to be; just the way it should be. Have a wonderful birthday XO
  2. Like
    hollysmokes reacted to kirbz in Kirbz's Whole30 Log   
    Thanks @hollysmokes, that's very kind of you. It's been very difficult but it was most definitely for the best and I know things will be better. For now, I'm focusing more on me and health and fitness are once again going to be a very big part of that! Today is now Day 2. I should finish just in time to indulge in Thanksgiving goodness! LOL. I hope all is well for you! 
  3. Like
    hollysmokes got a reaction from LadyLisbette in Psyching Up For a December Whole 30 Graduates   
    Crazy, crazy day and I just have a second. I wasn't sure when you were heading to MJF and wanted to wish you happy travels and wonderful music. I'll have to dig it out but, somewhere I have a great quote from Tim O'Brien about the power of art. Gotta fly! 
    Be safe and enjoy!
  4. Like
    hollysmokes got a reaction from kirbz in Planning to start September 1. Are you?   
    That's awesome @kirbz! You and that view are gorgeous.
  5. Like
    hollysmokes reacted to kirbz in Planning to start September 1. Are you?   
    I wanted to take a moment to share a huge NSV! I'm an aspiring alpine climber, but not particularly fit, strong, or skilled. I'm also overweight. Just a few pounds ago and I was technically in the obese category based on BMI. 
    I had a big climb planned for Monday, which was Day 8 of my Whole30 journey. This was going to be my longest climb with the most elevation gain (10+ pitches with over 2,000 feet of climbing and topping out at 10,306 feet). I had done a different climb a few weeks prior and it was so, so hard. I almost couldn't finish. Despite all the training and effort I had put into it. It was actually that climb that inspired  me to start Whole30. Because I had been doing everything right except nutrition. Which finally convinced me that I can't be the kind of fit I want to be without that part. Enter Whole30.
    But this one was great!  I felt strong. I never doubted I could finish it. I wasn't completely and utterly exhausted on the hike out. It was a total and complete joy! 
    I don’t know if my hard work is finally paying off, if I’m turning the corner toward Tiger Blood, or if I just fueled right, but I’m so, so happy to finally see changes happening in the mountains.  
    Here's a photo of me at the top of Tenaya Peak in Yosemite National Park! 

  6. Like
    hollysmokes got a reaction from SchrodingersCat in Paleo Valley Beef Sticks   
    I brought this same topic up a while back and was told unequivocally by the mods that it is NOT OK. I disagree but avoid fermented sausages with dextrose if I am doing a W30 but do include them in my food freedom. I think one of their arguments is that it's a hard and fast rule because every single item that made that claim would have to be scrutinized and either given a thumbs-up or not, leading to confusion. Sad, because real, fermented salamis are delicious but I totally get it AND it's only 30 days
  7. Like
    hollysmokes got a reaction from Elizabeth33 in Fresh vs Frozen vs Canned--Taste quality   
    I never met a green I didn't like- unless it was canned. Ewww slimy! Frozen is good, too if you aren't up to the washing and de-ribbing of fresh kale/collards. We've gotten so used to the texture of other greens that we don't even care for cooked baby spinach any more. I'll add a couple of handfuls to almost anything: hashes, casseroles, stir-fries. The smaller leaves make a great salad, too. Slice them up in small ribbons (chiffonade) then massage with salt, garlic, a few red pepper flakes if you like a little spice enough olive oil to moisten and a DROP of toasted sesame oil. A little sliced apple is nice in there, too. I hope you find a way to enjoy them!
  8. Like
    hollysmokes got a reaction from Elizabeth33 in Starting April 22   
    Good for you, @JudyG38401 and so very sorry for your loss. Where are you in TN? 
  9. Like
    hollysmokes got a reaction from ladyshanny in Plaintain Cakes/Fritters   
    That sounds so good! I make tostones occasionally; I don't know why I haven't thought about using new potatoes or about cooking them in the microwave. Thanks @laura_juggles; my husband is going to be thrilled!
  10. Like
    hollysmokes got a reaction from ladyshanny in Plaintain Cakes/Fritters   
    That sounds so good! I make tostones occasionally; I don't know why I haven't thought about using new potatoes or about cooking them in the microwave. Thanks @laura_juggles; my husband is going to be thrilled!
  11. Like
    hollysmokes reacted to kirbz in a banana and hard boiled eggs for breakfast?   
    I struggled with breakfast through my entire first round of Whole30. On my second, I found something I love and can eat over and over - scrambled eggs and creamy soup! 
    I eat three scrambled eggs (mixed with a splash of coconut milk, salt, and pepper), a couple of slices of bacon, and a big bowl of one of these three soups (which I kinda just rotate through, though the first is my absolute favorite): 
    Golden Cauliflower Soup: http://meljoulwan.com/2012/10/24/golden-cauliflower-soup/ Silky Gingered Zucchini Soup: https://meljoulwan.com/2012/11/05/silky-gingered-zucchini-soup/ Roasted Carrot Caraway Soup: https://meljoulwan.com/2017/10/07/roasted-carrot-caraway-soup/ I make the soup in batches and then freeze them in mason jars. I pull one out the night before and then my breakfast takes just a few minutes to cook but is fresh and delicious! 
  12. Thanks
    hollysmokes got a reaction from SchrodingersCat in SchrodingersCat doing the thing diary!   
    That sounds delicious. I'm out of harissa at the moment but am planning on making more soon and will make your sauce as soon as I do. Congrats on your NSV, too!
  13. Like
    hollysmokes reacted to EllieHH in Life Post Whole 30 - Struggling with Weight Gain and Normalcy   
    This IS what you have to learn for yourself - and reprogram what "indulgence" looks/feels like.  
    As far as dealing with your social life, I have found it totally acceptable to my friends for me to say "yeah, I'm not willing to risk this (dramatic hands sliding down the new bod) for that".  It gets a laugh because of the dramatic hands slide  and is a good reminder to yourself - and moves past the topic.  Your friends have seen that you look and feel better and they will get it and move on.  I also found new things to drink socially - sparkling water with lime and a splash of your chosen poison may be better because it's so close to sparkling water that you can have one and then go back to just plain sparkling water with citrus without feeling self-sacrificing or looking like you are "switching" to your friends and causing a stir (if this bothers you).  
    Every day is a new day to make better choices - don't let yesterday's bad ones define today's (sort of like the rest of life, huh?)
  14. Like
    hollysmokes got a reaction from SchrodingersCat in Home food preppers (bacon, charcuterie, dehydrator foods etc)   
    Sounds delicious! I don't know why but I haven't done a spicy kraut; I love spicy. Your chili/garlic/caper condiment sounds so good and I just realized that I have all of the ingredients. I fermented some whole garlic cloves in brine and I have a gallon of coarsely ground red jalapenos that have been fermenting since August. I don't see why I can't mix the two already fermented things with some capers. Any idea about what proportions you might use?
    I've done a curried cauli ferment and liked it but I wanted more curry flavor. It was really good in chicken salad.
    Happy fermenting!
  15. Like
    hollysmokes got a reaction from SchrodingersCat in Whole30 Compliant Lox   
    I let mine cure two days and wiped it off so I could try it as recommended in the recipe. It was edible but too salty; I had some with an avocado to cut the salt. I took your suggestion and rinsed it then let it dry in the fridge overnight to develop a nice pellicle and it's much less salty but I can still taste the lemon and dill. It's so good and that was so easy! Thanks again for the recipe link. Did you smoke any of yours? I was thinking about cold smoking a small piece of mine to make deviled eggs for a party on Saturday.
  16. Like
    hollysmokes got a reaction from SchrodingersCat in Home food preppers (bacon, charcuterie, dehydrator foods etc)   
    My husband will drink kombucha but that's about it for fermented foods except for carrots. I fermented them with a lot of ginger plus a hot pepper and he loves those. Oh- I found the harissa and it was from Fiery Ferments, the Schockey's book and a video of it is on their blog.
  17. Like
    hollysmokes got a reaction from SchrodingersCat in SchrodingersCat doing the thing diary!   
    That's a gorgeous plate @SchrodingersCat! I love dukkah and happen to be out of it so thanks for the reminder. I've made nomnompaleo's stir fry sauce and really like it: https://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce . I usually make enough to freeze because I don't usually have oranges to make it. 
  18. Like
    hollysmokes got a reaction from SchrodingersCat in Whole30 Compliant Lox   
    All right, I did it. I got a whole salmon filet and found some beautiful fresh dill so I started it curing yesterday. The salt/lemon/dill curing mix smelled great so I'm really keeping my finger crossed that it won't be too salty. I tried to do this without the added sugar once before using a very different recipe and it was too salty and had a really harsh taste to it. I'll post an update in a couple of days.
  19. Like
    hollysmokes got a reaction from SchrodingersCat in SchrodingersCat doing the thing diary!   
    Hey @SchrodingersCat I got my salmon curing also! Sorry to hear about your lime juice incident but it sounds like you handled it well. Congratulations for doing so well! It's hard to break the habit of licking the spoon, fingers, etc! I've made things that I couldn't taste and just enlist my husband (since it's something I'm making for him or his work anyway) as the official taste-tester. Your lamb sounds so good. I love lamb but my husband is not such a fan so every now and then I roast a leg of lamb- just for meeee!
  20. Like
    hollysmokes got a reaction from SchrodingersCat in Whole30 Compliant Lox   
    That looks fabulous! Thanks @SchrodingersCat. I stock up on wild-caught salmon from Costco during the summer (only time it's available) so I have some in my freezer. I'll have to buy fresh dill this time of year but I am so going to get this started this weekend! It looks like I'll have some special lunches next week!
  21. Like
    hollysmokes got a reaction from Elizabeth33 in Psyching Up For a December Whole 30 Graduates   
    Yaaay! I'm so happy for you!  We slept in our house the very first night (in sleeping bags in front of the fireplace) but couldn't do anything else because all of our stuff was still on its way from NO. Now that the drama is over, the (fun) work begins. Think of all of the movement you'll be getting.  So much newness! It's a good thing you have those golden cuffs! I love being able to resist temptation and it's even better when it's not even tempting, yes? Still working on that part. There's a little local store that I stop in fairly regularly on my way home from work and I got into a routine of "rewarding" myself with a bar or a piece of cheese or a piece of local chocolate-y candy and I still find myself looking for my snack when I'm there. I've managed to restrain myself but I pouted about it. I have to stop there today so no pouting; I'll just rely on the golden cuffs. 
    Drinking more water had been helping me a lot as well. That was one of my goals this past W30 that I kept forgetting to mention. I'm better about it at work than I am at home so I really have to remind myself on the weekends. 
    I hope that piece of stained glass will fit when you have envisioned it; I love stained glass, too. So many decisions to make. I looked at some bedding sites lately, too, even though I'm kidding myself; there's no way my husband will ever part with our tempurpedic. I've ditched my pillow and would love to "downgrade" our bed to something more minimalistic and definitely chemical free but I don't see it happening. We have a platform bed but it's raised; not flush on the ground with storage. I would never get another one because it's just another place that has to be cleaned and it's a pain to really get under there to get the dust bunnies and fur balls. It would be fine if it was ON the ground or if the space was occupied by drawers but it was a freebie when we bought our bed so it is what it is.
    On the wine & sulfite front, I picked up a small box of organic red yesterday that said it had no detectable sulfites in it. After I got home with it, I realized it wasn't a regular box wine; it has a screw cap. Once exposed to air, it will go bad pretty quickly and it's the equivalent of two bottles so now I don't want to open it. I guess I could transfer it to a bottle so I can use my little vacuum pump on it to keep it fresh a little longer but that's really more wine than I want open at one time. Depending on what happens this weekend, it looks like we might be having a Superbowl party so maybe I'll save it for that. I'm not a football fan and am even less of a fan since they interjected all of the political stuff into a ridiculous game where adult men get paid an exorbitant amount of money to chase after a stupid ball. Anyway, rant over and we kinda got drafted into it but that's OK. I'll enjoy the company and ignore the marketing and absurdities. The good part is that I can make snacks and other food that's compliant.
    We cooked a chuck roast in the sous vide apparatus and it was unbelievable! I was thinking about doing it for the (possible) party but don't really want to serve a meal or sandwiches. It came out amazingly tender, juicy and pink- more steak-like than roast-like so I'm pretty excited about being able to take one of the cheaper cuts of meat and make it into something amazing. In meat smoking circles, some people treat it like brisket and, at about half the price, that's pretty awesome. I'm thinking about turning one into corned beef. If I then smoke it, it's pastrami and that sounds pretty good, too. 
    I'm heading to my favorite gigantic used book store this afternoon in search of more Earthsea books but first I have to get through computer upgrades/migrations at work. Gotta pay to play!
  22. Like
    hollysmokes got a reaction from Elizabeth33 in Psyching Up For a December Whole 30 Graduates   
    The "belly of January"; I love it! I do feel like I'm in a life renewal cycle right now; I have had a few quiet days of reading and just being on the hill so that has been good. I finally got into Ursula K LeGuin's Earthsea series, so thank you again for reminding me of her. I just realized that it's been almost a year since she died and we had that conversation about her. I started the last book of the trilogy last night so I need to head to my trusty used book store for the rest of them. I was laughing that the paperback originally sold for $1.75 and I paid almost $7 for it- worth every penny!
    I have some aloe vera gel coming with my shea butter and have a couple of different lotion recipes that I want to try. One of them uses a special plant-derived wax that helps with the emulsion so, hopefully, that will keep the aloe and oils as one. Does the pectin act in the same manner? I've never used it for anything besides jellies/jams. Yes, I do get my citric acid from Vitacost but I may switch to a different one that is non-GMO (plus the one I get from them is out of stock- like many of the items I get  ). Purple bath! As much as I love purple (my toes are painted purple right now), that may not be my favorite color for bath water! I probably won't add any oils to my lotion; my husband likes it unscented. I usually put a couple of drops of EO in my hand when I use it so I can change it up with my mood but my go-to is grapefruit and I just got a big bottle of it on sale!
    Yes, I'm realizing that as well and have been trying to divide and conquer instead of working myself to death on a single day. I hate when I get happy with the broth! I sometimes pull out the "juice" and cook it down in a separate pot when I've done that. Your pot of curry and the brocc soup recipe that @kirbz mentioned is making me think of soup so I might work on that this afternoon- cauli, broccoli, chicken, curry & coconut milk. I have to have something chewable in my soups! I wound up smoking two chickens Sunday because they were on the small side so that had been nice to have in the fridge- instant dinner last night. The bones are going to make some delicious stock, too.
    I'd be glad to share the Moroccan Chicken recipe! Here it is:
    6 green onions, chopped
    1 teaspoon garlic, pureed
    1 teaspoon ground coriander seeds
    2 tablespoons chopped parsey
    1 teaspoon salt
    1 1/2 teaspoons paprika
    1/4 teaspoon cayenne pepper
    1 1/2 teaspoons ground cumin
    1/4 cup butter (or ghee), softened
    Process the first eight ingredients. Add butter and process to make a paste. Rub generously on chicken and let marinate at least one hour. Grill.
  23. Like
    hollysmokes got a reaction from Elizabeth33 in Psyching Up For a December Whole 30 Graduates   
    @LadyLisbette sometime learning what NOT to do is more instructive than learning what TO do but I'm so sorry you had such a frustrating, draining day. I hope you're feeling better and have recovered. I agree with what you said to @Elizabeth33 about the consequences of not eating optimally. I can really tell when I haven't eaten well or sufficiently and I seem to have the most trouble on the weekends because my schedule tends to get skewed. I think it was last weekend that I wound up having "brunch" and "lunner" on Saturday then realized that the same thing was happening on Sunday so I made myself wait until noon to eat a real lunch at lunch time. It was a gap of about 20 hours and I didn't feel terrible but I was tired and bordering on hangry.  This weekend I tried to have breakfast closer to my usual time instead of waiting for my husband (or my mom when she's here) and that seemed to work better than waiting for them and eating breakfast at 10!
    Shea butter is what I'm waiting on right now! I do remember that luxurious balm from England; do you mind sharing the recipe?  Lemon and sage sounds delicious. 
    The first time I made my own laundry detergent, I made the liquid version and found it to be a pain in the butt to make, use and store. I've been making a powdered one for several years now and have been really happy with it. It requires a food processor to get a really fine powder but I've read about people using a hand grater to grate up the bar of soap (now there's a way to get more movement into your day!). I use a bar Kirk's castile soap when I make it but, theoretically, you can use any bar of soap that you like. I think the original recipe used Fels-Naptha but I hate the smell of it and it has some questionable ingredients so I started using Kirk's. Anyway, I cut the bar of soap longways into 3 pieces so it will fit down the tube of my processor and run it through the grater disk. Leave the grated soap in the processor and change the disk for the regular blade. Add 1 cup washing soda (AKA soda ash), 1 cup of borax, 10 drops of orange EO and 5 drops of lemon (but you can use more/less/none/other oils). Process to mix and get it all to a uniform powder. Let it settle for a couple of minutes before you open the lid. You can use it as is but I add 2 cups of Oxy-Clean to it. I just found out that the oxy-clean that I get from Costco has some stuff in it that I didn't want but the pure stuff is given an "A" rating by the EWG so I ordered that online. I usually make 3 batches at a time because the Kirk's comes in 3-packs and it lasts a nice long time using about 1/2 cup/load. If I need to prewash spots (almost always) I just put a little in a cup with a little water and use a brush to scrub it into the spots. Let is sit for a few minutes at least and it's ready to go.
    My dishwasher soap is 1C borax, 1C washing soda, 1/2 C citric acid and 1/2 C Morton's kosher salt. It will want to absorb moisture and solidify so I leave the container open for a day or two depending on the humidity (but that may not be an issue where you are- low humidity all the time, right?) and stir it up periodically. I read an article the other day about just using the washing soda because adding the citric acid just neutralizes the alkaline pH of the soda so I tried it Saturday. Just don't!! It was awful; the dishes looked dirtier coming out than they did going in. The haze and spots were so bad that I had to use one of those green 3M scrubby pads to get it off.
    Value judgments! Yes indeed! I was told the same thing when I was in PT for my shoulder. I referred to it as my "bad" shoulder and was immediately told not to think of it as bad but rather injured. That thought process translates into so many aspects of our lives, right?
    Happy Monday! 
  24. Like
    hollysmokes got a reaction from Lorna from Canada in Day 6! Need a place to just dump all of this stuff right now :)   
    Hi @Lorna from Canada! It sounds like your family is off to a good start! I am 58 also and I wish I could say I was a long distance backpacker . I did my first W30 in 2014 and just finished my 3rd one at the end of December. I had no major pain/inflammation issues but was achy (and sedentary). I have found that combining W30 with Katy Bowman's Nutritious Movement has been amazing. If you have never heard of her, you should check her out! She's a biomechanist and is all about movement vs exercise. Every time I do one of her video classes, I feel like I've had an amazing physical therapy session.  I still have a very long way to go but I'm feeling great and look forward to improving my movement, alignment and strength. Properly fueling myself by staying mostly W30 has so many NSV's but, like you, I also need to release some weight. It will come; trust the program!
  25. Like
    hollysmokes got a reaction from ladyshanny in Psyching Up For a December Whole 30 Graduates   
    I was feeling a little yucky and discouraged the last couple of days but doing better this morning and re-found this gem from @ladyshanny:
    A couple of my cook-up plans have been slightly derailed- still waiting on delivery for some of my lotion ingredients and I forgot that the Moroccan chicken goop calls for green onions so I have to postpone those but I'm going to make nom nom's Italian sausage and kale casserole (using ground chicken and swiss chard because that's what I have) and as soon as it warms up a little I'll put a couple of chickens on the smoker. I think some of MJ's Moroccan dipping sauce will go nicely with it so I'll probably make a double batch of that. Yesterday it was warm enough to fire up the grill for some burgers and I made some cole slaw to go with them then pork chops for dinner with a big pile of haricot vert sautéed in MJ's better butter- I could eat those every day! I think I never want to be out of better butter!
    I haven't worked a full week for the past three weeks so it's time to get back to the real world! At least I have a plan- sort-of.