EmilyK

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  1. Like
    EmilyK reacted to Jihanna in Whole 30 Shopping List - Confusing   
    First, ignore the nutritional data box. The only thing you're worried about is the ingredients list. If the ingredients list contains only compliant items, then you're good to go. 
    The official Can I Have? post answers a lot of questions you have, and the answer is simple for most of them -- Read your labels. The official shopping list includes generally compliant TYPES of items, meaning things like mustard and mayonnaise and fruit juice can be part of your Whole30 journey. However, the ultimate "Is it compliant?" test is the ingredients list. If there's even 1 ingredient that isn't compliant, then that specific item isn't compliant even if that type of item is considered okay.
    To give an example, let's say I have two jars of mustard. They have the exact same (compliant) ingredients, but one has dextrose listed. On the Sneaky Sugars PDF it shows that "dextrose" is a science-y name for sugar. This means the jar with only compliant ingredients is compliant, but the jar with dextrose is not. So mustard is allowed, in general, but that specific mustard wouldn't be.
    Fruit Juice. To quote from the official Can I Have? post: Tip: While drinking a glass of fruit juice is technically compliant, we really wouldn’t recommend it, even if you juice it yourself. Juicing strips many of the nutrients out of the fruit, but still leaves all of the sugar. We’d much rather you just eat the fruit. So this is one of those things where compliant fruit juice (meaning no sugar added) is fine, but the suggested use is only as a sweetener in other foods, including adding a splash to drinks to give a little extra flavor or tame bitterness.
    Coconut Aminos. The ingredients should be something like "coconut sap" (or "coconut nectar") and salt. Again, you're ignoring that pesky nutrition panel and focusing only on the ingredients, and the sap/nectar of coconut is deemed compliant in terms of aminos. You can read more about the specifics on the terminology and the ruling here: https://whole30.com/2017/03/chips-and-aminos/
    Coconut Oil. I buy the Kroger store-brand jar of plain old, regular coconut oil. Yes, it's solid until it's hot enough to melt into liquid. It works absolutely fine either way, unless a recipe specifically calls for it to be solid or melted (in which case you can always toss it into a fridge or a very low-temp setting on the microwave for a short time to get it where you neat it). Trust me when I say that there's no way I could afford to keep coconut oil in the house if I bought the really expensive stuff, because I use it for just about everything!
    Remember -- ingredients matter, nutrition panel doesn't!
    That's a hard concept to get into our heads, I think, because we're so used to looking at the nutritional value of what we're eating... but for Whole30 purposes, only the ingredients are judged.
  2. Thanks
    EmilyK got a reaction from emilyelowe in Just Need Encouragement   
    We're a part of a CSA which is amazing for a variety of reasons--we get 25 weeks of weekly deliveries during the spring/summer/fall of a variety of amazing local, organic produce for $350 for the entire season, and the farmer also has a small number of cows and pigs and chickens and you can also purchase eggs with the weekly deliveries (I believe they're $5 per dozen) and each winter offers grass fed cow share and a pastured hog for purchase to the shareholders from the previous year--we usually buy in for 1/4 of the cow and 1/2 the hog each year, and if you can afford the initial money up front it is SUCH a better deal. This year, we got about 100 pounds of pork for around $200, and about 75 pounds of beef for about $300 and that will make a significant dent in what we need to purchase for most of the next year (we're a family of five--a 13 year old boy, 10 year old girl, young toddler boy, and my husband and myself). If you just google your city and "CSA" you should turn up some contacts for ones near you if it's something you want to explore.
  3. Like
    EmilyK reacted to Pandora Black in Pandora’s Whole 30 log   
    OMG! I just put on a pair of leggings that were way too small on me before I started the whole 30 and they fit! Obviously I haven’t weighed myself but I must have lost something significant to have gone down a whole size!!!
  4. Like
    EmilyK got a reaction from Jihanna 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:
    Kroger:
    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):
    Avocado: $1.49
    Green Onions: $.50
    Radishes: $.69/bunch
    Tomatillos: $.99/pound 
    Sweet Potatoes: $.99/pound x 3 pounds = $2.97
    Russet Potatoes: 8 pound bag/$1.99
    Lemon: $.50
    Lime: $.50
    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. 
     
     
     
  5. Like
    EmilyK reacted to Pandora Black in HELP I’m poor!   
    Well I’m back from Foods co and I think it’s going to be ok. I managed to get everything on my list and took advantage of the sales! Some great buys: 3 lbs 80/20 ground beef $10. Mangos .67 each. Lemons .25 each. Frozen cauliflower $1 bag. Bubbly sparkling water $3.37 for 8 (this was my “splurge” item). Spaghetti squash .99 lb. Butternut squash .99 lb. Bag of Fuji apples 3.00. 
     
    Thank you thank you everyone! You really helped.
  6. Like
    EmilyK got a reaction from Pandora Black in HELP I’m poor!   
    Check the ads online--they'll give you a good starting point.  Also, Sprouts is having a 72 hour sale starting tomorrow with even cheaper prices on things like avocados (2/$1!), etc.  Definitely worth checking out/planning before you head out.
    Also, Foods Co's site, you can put stuff in your cart and it will automatically total it up for you so you know how much you're spending without having to take a calculator down the aisles or prioritize on the checkout belt.  Then you can print your list with quantities and totals to help streamline your shopping, too. 
  7. Like
    EmilyK got a reaction from Pandora Black in HELP I’m poor!   
    Check the ads online--they'll give you a good starting point.  Also, Sprouts is having a 72 hour sale starting tomorrow with even cheaper prices on things like avocados (2/$1!), etc.  Definitely worth checking out/planning before you head out.
    Also, Foods Co's site, you can put stuff in your cart and it will automatically total it up for you so you know how much you're spending without having to take a calculator down the aisles or prioritize on the checkout belt.  Then you can print your list with quantities and totals to help streamline your shopping, too. 
  8. Like
    EmilyK got a reaction from Jihanna 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:
    Kroger:
    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):
    Avocado: $1.49
    Green Onions: $.50
    Radishes: $.69/bunch
    Tomatillos: $.99/pound 
    Sweet Potatoes: $.99/pound x 3 pounds = $2.97
    Russet Potatoes: 8 pound bag/$1.99
    Lemon: $.50
    Lime: $.50
    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. 
     
     
     
  9. Like
    EmilyK got a reaction from RandiW in Day 1.. again! R4 - will I be successful?!   
    My dinner plan for this week (I'm on D24 today):
    Monday: NNP's Sheet Pan Chicken Fajitas w/avocado crema
    Tuesday: Tacos (I had mine mixed with cauliflower rice in a sweet potato "burrito"--basically just mostly hollowed it out and stuffed the goodies inside.)
    Wednesday: Chicken salads w/creamy cilantro lime dressing (CSA in May=ALL THE GREENS)
    Thursday: Brinner
    Friday: Takeout of some kind--probably Five Guys supplemented with whatever veggies I've still got floating around.
  10. Like
    EmilyK got a reaction from Jihanna 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:
    Kroger:
    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):
    Avocado: $1.49
    Green Onions: $.50
    Radishes: $.69/bunch
    Tomatillos: $.99/pound 
    Sweet Potatoes: $.99/pound x 3 pounds = $2.97
    Russet Potatoes: 8 pound bag/$1.99
    Lemon: $.50
    Lime: $.50
    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. 
     
     
     
  11. Like
    EmilyK got a reaction from Jihanna 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:
    Kroger:
    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):
    Avocado: $1.49
    Green Onions: $.50
    Radishes: $.69/bunch
    Tomatillos: $.99/pound 
    Sweet Potatoes: $.99/pound x 3 pounds = $2.97
    Russet Potatoes: 8 pound bag/$1.99
    Lemon: $.50
    Lime: $.50
    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. 
     
     
     
  12. Like
    EmilyK got a reaction from Jihanna 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:
    Kroger:
    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):
    Avocado: $1.49
    Green Onions: $.50
    Radishes: $.69/bunch
    Tomatillos: $.99/pound 
    Sweet Potatoes: $.99/pound x 3 pounds = $2.97
    Russet Potatoes: 8 pound bag/$1.99
    Lemon: $.50
    Lime: $.50
    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. 
     
     
     
  13. Like
    EmilyK got a reaction from ladyshanny in So...when do the cravings ease up? Vent   
    My first two rounds I felt markedly better physically by about day 4 or 5. It took about another week or ten days to really feel like I was in control of my brain as far as cravings go.
    Two things that helped me: making sure I got enough fat at every meal (when in doubt, toss half an avocado on it!), and making sure I had a really solid breakfast that did not include any fruit.  Any time my breakfast was not optimum, I was battling cravings all day.
    Good luck--you've got this!
  14. Like
    EmilyK got a reaction from RandiW in What's for dinner?   
    Last night we had roasted chicken, mixed potatoes & butternut squash, and some balsamic broccoli/carrots.
    Tonight is grilled flank steak and cauliflower tabouleh salad.
    Tomorrow is NNP's Spicy Thai Chicken Salas w/zoodles because my middle schooler has a band concert and there will be no time to cook anything.
  15. Like
    EmilyK reacted to emilyelowe in Mini Meals   
    Thank you both! This is my plan for tomorrow :
    - Aim for closer to 100 oz of water (I’m about 112 lbs) - I have been having headaches also so maybe this will help that too.
    - Have a full breakfast first thing rather than starting with a mini meal.
    - Larger overall meals.
    - Potential mini meals if I find that I need them will be chicken with a  cauliflower/coconut cream sauce or HB eggs with guacamole. 
    We will see how that goes! 
     
    @EmilyK Thank you so much for that encouragement! It’s like God knows exactly when I need to hear these things, and that is EXACTLY where my head has been the last few days. You are so right. I so appreciate the kind words - I needed them. 
  16. Like
    EmilyK got a reaction from ladyshanny in Mini Meals   
    Yes, definitely starchy veggies and more nutrient-dense choices for your mini-meals for sure. I've found that it's easier to drink enough water if I use a straw (I'm also still a breastfeeding mama, although my baby is 14 months old now and only nursing once or twice per day)--conventional wisdom says 1/2 ounce per pound of body weight each day but that should probably be closer to 1-to-1 since you're lactating. I noticed that my hydration had the biggest effect on my supply, and if I drank an obscene amount of water I had much better pump output than if I wasn't pushing fluids like crazy. It is okay to not eat if you're not hungry, though...if you can, I would try and focus on getting larger meals overall and then adding in 1-2 mini meals if you are still hungry at any particular point throughout the day.
    Also, off the topic of meal structure--any breastmilk you give your baby is a gift and please don't make yourself insane trying to cut out that one bottle of formula. I nursed my two older kids exclusively (they're 10 and 13 now) but this one has been a tank from day one (he's 32 pounds now at 14 months, if that tells you anything!) and try as I might I just couldn't keep up with his full intake. I struggled with that, and feelings of inadequacy for awhile, but the truth of the matter is that we were both happier and less stressed out once I stopped trying to eke out every last drop for him. My supply didn't take any further hits with that one bottle and once I freed myself from the expectation of EXCLUSIVE BREASTFEEDING ONLY OR I FAIL, I was able to be a much happier mom for him which is worth more than the gold star of him never having formula. While this may not be where your head is, I know how intense the pressure to exclusively breastfeed can be and new mom's don't need any more pressure at all.  We all really need to be kinder to ourselves. 
  17. Like
    EmilyK got a reaction from Jihanna in Silent Reflux   
    That's why you do a really tightly-controlled reintro period when you're done with your 30 days.
  18. Like
    EmilyK got a reaction from ladyshanny in Mini Meals   
    Yes, definitely starchy veggies and more nutrient-dense choices for your mini-meals for sure. I've found that it's easier to drink enough water if I use a straw (I'm also still a breastfeeding mama, although my baby is 14 months old now and only nursing once or twice per day)--conventional wisdom says 1/2 ounce per pound of body weight each day but that should probably be closer to 1-to-1 since you're lactating. I noticed that my hydration had the biggest effect on my supply, and if I drank an obscene amount of water I had much better pump output than if I wasn't pushing fluids like crazy. It is okay to not eat if you're not hungry, though...if you can, I would try and focus on getting larger meals overall and then adding in 1-2 mini meals if you are still hungry at any particular point throughout the day.
    Also, off the topic of meal structure--any breastmilk you give your baby is a gift and please don't make yourself insane trying to cut out that one bottle of formula. I nursed my two older kids exclusively (they're 10 and 13 now) but this one has been a tank from day one (he's 32 pounds now at 14 months, if that tells you anything!) and try as I might I just couldn't keep up with his full intake. I struggled with that, and feelings of inadequacy for awhile, but the truth of the matter is that we were both happier and less stressed out once I stopped trying to eke out every last drop for him. My supply didn't take any further hits with that one bottle and once I freed myself from the expectation of EXCLUSIVE BREASTFEEDING ONLY OR I FAIL, I was able to be a much happier mom for him which is worth more than the gold star of him never having formula. While this may not be where your head is, I know how intense the pressure to exclusively breastfeed can be and new mom's don't need any more pressure at all.  We all really need to be kinder to ourselves. 
  19. Like
    EmilyK reacted to emilyelowe in Mini Meals   
    @EmilyK: Today is Day 7. My baby is 5.5 months old and I would LIKE to breastfeed full time but I have yet to be able to satisfy him so he usually gets one bottle of formula per day at bedtime. 
    Those are great meal ideas, @ladyshanny! I've been struggling with that, so thank you!
    Yes, I am really working on the water. I started like really paying attention yesterday and did a bit better. My goal today is at least 75 ounces! (I am not a big person, so that feels like A LOT). 
  20. Like
    EmilyK reacted to ladyshanny in Mini Meals   
    Nice to see you again, @EmilyK!
    @emilyelowe - I would sub out the contents of your minis for higher density nutrition and calories. Nuts, apples, bananas, strawberries and coconut/butter is really just a lot of sugar and less that optimal fat sources. Try for something like a small burger patty and mayo or chicken thigh and guac. 
    If you're already struggling to eat enough and you're a low supplier, everything you eat should be denser nutrition and calories. Also you should be drinking a bathtub full of water.
  21. Like
    EmilyK got a reaction from Pandora Black in So...when do the cravings ease up? Vent   
    I'm on day 15 of my third round (but my first one since 2015!) and this time has been so much smoother in the cravings department--and this time, I didn't include any fruit for the first 12 days because I was worried it would keep the sugar dragon around.  And I've had one tangerine and a couple of strawberries in the past few days and haven't noticed any ill effects, but I also had a few meals where I intended to eat some fruit and after I ate all the rest of my meal, I didn't really want it anymore.
    @Pandora Black, if you're still having craving issues, see what happens if you cut fruit out entirely for a little while.  That, along with getting enough fat, should hopefully help you curb a lot of them.
  22. Like
    EmilyK got a reaction from ladyshanny in So...when do the cravings ease up? Vent   
    My first two rounds I felt markedly better physically by about day 4 or 5. It took about another week or ten days to really feel like I was in control of my brain as far as cravings go.
    Two things that helped me: making sure I got enough fat at every meal (when in doubt, toss half an avocado on it!), and making sure I had a really solid breakfast that did not include any fruit.  Any time my breakfast was not optimum, I was battling cravings all day.
    Good luck--you've got this!
  23. Like
    EmilyK got a reaction from ladyshanny in So...when do the cravings ease up? Vent   
    My first two rounds I felt markedly better physically by about day 4 or 5. It took about another week or ten days to really feel like I was in control of my brain as far as cravings go.
    Two things that helped me: making sure I got enough fat at every meal (when in doubt, toss half an avocado on it!), and making sure I had a really solid breakfast that did not include any fruit.  Any time my breakfast was not optimum, I was battling cravings all day.
    Good luck--you've got this!
  24. Like
    EmilyK reacted to Loyal Leslie in Restarting/Vent   
    So I decided to also come really clean so here’s the redone post
    I’m going to restart my program. I don’t have an official date yet. Easter was a non complaint day. I ate a few pieces of candy, a bacon egg and cheese sandwich from Starbucks, put honey in my tea because my throat was killing me and the honey was there and easier to get then buying throat coat tea that morning. Dinner was just as bad. My mom puts butter in everything and so I ate without speaking up that I needed special preparation for my food. I ate some fried okra yesterday and some peanuts today because I was starving. I ate my grilled nuggets and fruit from Chic-fil-A only to be told those are also no good. like ugh I can’t eat anything anymore. 
    I just can’t eat out. Nothing is affordable, convenient, and compliant. I can’t afford to eat Chipotle everyday and I’m tired of chicken, turkey, and salad greens, spinach and sparse portions of fruit. I’m always hungry when I comply. I’m trying to make healthy food choices but like I’m broke dude and I work 40 hours a week. The last thing I want to do on my one day off is cook. I don’t have the fancy kitchen equipment like a food processor to make my own sauces and the meal plans are daunting to say the least. I may have bit off more than I can chew by starting because it sounded good and I liked what I read on the website. 
     
    I’m telling you all this because I’m trying to have integrity with myself and make that a ruling principle of my life.  I started the Whole30 as a part of my spiritual journey. I felt like if I could completely honor my body and do this program then I could also discipline my mind. This program is challenging me in ways I never imagined. I love a challenge and that’s why I don’t want to quit it. How does a busy single mom successfully do the Whole30? I need support. 
  25. Like
    EmilyK reacted to slc_melissa in Restarting/Vent   
    I'm sorry you're finding it so challenging, and especially over special family holidays it can be rough.  Here are some strategies that I've used.  (Also, I'm single, no kid, so I'm not cooking for anyone else.)  Are you trying to have your kid also be whole 30 (it might be too challenging at this point.)?
    What are your goals/motivation for doing the Whole30?  Keep those in mind.
    If you make soup, make some extra and freeze it for future meals.
    Same with casseroles/egg bakes type thing.
    I don't suffer from food boredom and I don't need something new everyday, so I'm a huge leftover fan.
    I'll often roast a tray of veggies on my top oven tray, bake a tray of meatballs at the same time on my bottom oven tray.  While eating those for dinner, I'll have two more trays going for leftovers.  One time cooking, multiple meals.
    Depending on grocery stores in your area, rotisserie chickens can be available with only compliant ingredients, but watch your labels.
    Your meals don't have to be instagram-worthy or even look like someone else's idea of a complete meal.
    It also depends on what type of resources you have at work/home, but assuming a freezer and microwave:
    A package of frozen vegetables, some coconut milk, some canned chicken or salmon: Microwave for 5 minutes, add salt and pepper: Easy delicious soup!
    I've done some sauteed onions, add a can of diced tomatoes and a can of tuna, simmer until hot: Easy meal.  Can top with some olives.
    Things I often use for traveling, no refrigeration or prep: package or can of salmon, some baby foods of sweet potato puree.  (Ideal? No.  Do-able?  Yes.)
    Yes, rotisserie and canned foods can be more expensive, but they are far less expensive than dining out.  Always read labels!
    Somewhere along the way I bookmarked this thread:
    https://forum.whole30.com/topic/53037-30-meal-prep-for-5-breakfasts-and-5-lunches-in-45-minutes/?tab=comments#comment-483813
    Good luck!