HelenLA

I know the topic is "sourcing good food "and for me "good" food means compliant plus affordable. today I found prosciutto at Aldi Appleton Farm brand. 3 ounces for $2.99 and the ingredients are pork and salt. I also found chorizo mild or hot 12 ounces Pueblo Lindo brand for $1.99 each. the ingredients are pork, water, Chili Peppers, less than 2% of salt, flavorings, paprika, vinegar, spice extracts (including paprika and annatto) and sodium nitrite.

I had to eat out at Steak N Shake - don't ask it was a work thing. I knew this was going to happen so I researched them online. I was thinking I could have grilled chicken breast on salad. Boy was I wrong! Their chicken breast has so much crap on it. however their ground beef patties are 100% ground beef. I ended up ordering a guacamole Burger minus the bun minus the cheese minus the mayonnaise extra tomatoes extra onions extra lettuce extra guacamole. the guacamole ingredients listed on their website was avocado, jalapeno, onion and spices. I called the restaurant to find out what kind of cooking fat they used on the grill for the beef and they said none because it's a nonstick surface. They also told me if I let them know about allergies they would clean off a fresh space on the grill and use a clean spatula. I didn't ask them to do that because I don't want to lie and say I have allergies out of respect for people who actually do. they did not charge me for the extra guacamole or veggies. They did bring my plate out with fries on it though. I told them I didn't order the fries and I can't eat them. I asked for a separate plate and scooped all of the fries off and offered it to my tablemates. I sprinkled some salt on the dish that I had after chopping everything up and it was delicious. I had an RX bar and Larabar in my purse just in case but they were not needed. this eating out thing gets a little easier all the time.

yes it was a typo. I think I will use one third cup because I don't want it to be too sweet I'm not sure if I would like it that way. After the chicken is done cooking you take it out of the slow cooker and cut it up but you also remove the liquid and reduce it on the stove and re-add it so it's not soupy. I hope it turns out well.

ArtFossil it was a typo. As I said previously this is my third Whole30 and I know that honey is out. I am thinking of substituting orange juice concentrate. I think I am going to make a triple batch but only use one third cup of the orange juice concentrate in place of a whole cup of honey. I'm not going for sweetness as much as flavor and I think more than one third cup would be too sweet. I just wanted to get input on weather this seemed if he as far as the rules to anyone or if anyone had any input on substitution amounts from their own experience. sorry about the typo

thanks for all of your replies! I used the stick blender in a wide mouth glass jar this weekend and it turned out perfectly in 30 seconds. I kept it going for about fifteen more seconds just to make sure I had all the oil from the top mixed in. I'm going to try to attach a picture so you can see my success.

I'm currently doing my third Whole30 and wanted to try something different. I found a recipe for slow cooker orange chicken in Danielle Walker's book Against All Grain. the recipe calls for one third cup of honey which I know is out but I was thinking of using some orange juice concentrate in place of the honey. I have not decided how much to use but I think one third cup would be too much. I plan to make a triple batch of the recipe so that would be one cup of honey and I was considering using 1/3 up to 2/3 cup of honey in my substitution triple batch. Does anyone have any thoughts on this? Does this still seem compliant? I'm not trying to recreate a food that is a weakness for me. In fact I never eat orange chicken when I get Chinese food but this just sounded good. Any thoughts on the amount of the substitution? Or does anyone else have a slow cooker orange chicken recipe? I found some Whole30 recipes but they weren't for the slow cooker and they also called for other ingredients that I do not currently have and did not want to buy.

I don't know where you live but I have found compliant bacon at Kroger and Walmart. they were even the store brands of bacon. Both of them were the low sodium bacon and when I read the ingredients they didn't have any sugar added. That's always the ingredient that causes problems with bacon. I have not looked for compliant turkey but Costco sounds like a good option.

I read a post at some point where someone was talking about how easy it is to make homemade mayonnaise in a jar. I have made my own mayonnaise many times but I'm always looking for shortcuts. This person said they just put all of the ingredients into the jar together and use a stick blender and they are done in about two minutes. If anyone has done this my questions are what size jar do you use for one recipe of mayonnaise? I'm not sure if I have one that's big enough but don't want to go out and try to find another jar to use if I don't have to. Also would you add the lemon juice at the beginning or at the end after the mayonnaise is made? Any help would be greatly appreciated thank you.

thanks so much! I really do like the traffic light system. I actually ended up taking my original Whole30 shopping list copied in black and white and got out the three colors of markers and went through and colored everything on it according to this list. there were some things not on the list so I had to research them a bit more and some I had to write in. I'm definitely going to start with the foods in the green column for at least a couple of weeks and see how I'm feeling and slowly reintroduce from the other two lists yellow first and then read. I'm hoping I will get to the point that you're at where I can go back to eating the foods I love and maybe watching the amounts and combinations each day. it's really a struggle since I swear to you that cauliflower, broccoli, brussel sprouts, cabbage, mushrooms, garlic, onions and avocados make up a huge portion of my diet right now. And they always have so I'm not sure why I would have started last September having problems so who knows what it is but hopefully I can get to the bottom of it.

thanks so much. I have done a great deal of reading on the Monash website. the app maybe something I get in the future if I figure out if this low FODMAP diet is what I really need.

thanks for your response and the link. I love The Whole30 and most of the materials they have shared with us have been great. I really think they should have done a better job with adapting this food list. It is difficult enough to restrict my diet so much without having to do so much searching just to figure out if I can use cinnamon or mustard or bay leaves in my cooking. I don't think it would have been that hard for them to adapt the original list including the things that were okay. Now I have done a bunch of research and spent many hours and learned many new things that I hope will help me out.hopefully this is something that they can improve in the future to help someone else out.

in 2016 I started January with 35 days of Whole30 and kept up that eating 100% of the time with my grocery shopping with the exceptions of adding a small amount of dairy weekly and trying some paleo treats recipes to share with others during the Thanksgiving and Christmas holidays. I chose to eat out or at a friend's house no more than twice a week and then I ate whatever they offered or whatever sounded good otherwise my eating stuck to Whole30. I had many health benefits not limited to 71 pounds lost, the end of chronic pain in my lower back and lower limbs, the elimination of eczema, much better control over allergies, almost total elimination of asthma, increased energy levels and more. however I noticed in September that I started to have problems with gas and bloating and occasional constipation. That led me to think I should try another Whole30 in October to get me started for the winter holidays. I only made it 11 days in October and this was due to poor planning on my part but the gas bloating and constipation greatly increased over those 11 days. I started doing some research and came across a great deal of information about fodmaps and how they might be affecting me. Of course all of the FODMAP Foods are my favorites and I eat them three or four meals a day multiple servings at every meal. I decided to start January 1st with a normal Whole30 but the bloating gas and constipation is a daily problem now. I have printed out The Whole30 low FODMAP shopping list and it is confusing to me. First of all it says that the blue items are the best choices the grey items should be avoided but what about the items in Black? Are they middle of the road? Eat however much you want? Limit your quantities? And then I see the cooking fats and eating fats are all black - except for avocado which I eat half of one about 5 or 6 days a week and I will have to cut out that completely, but the title "cooking fat" and "eating fat" are in blue?? the second thing that I don't understand about the Whole30 low FODMAP shopping list is why it is so incomplete. There is no section for herbs and spices, pantry or drinks. Does that mean I have to leave them all out completely? Trying to research and plan for this is giving me a huge headache. I really want to get a handle on what is causing the gas, bloating, and constipation but I definitely need more options for my cooking in order to flavor my food. there are no vinegar on the list. no fresh herbs, no dried herbs, no spices. Does that mean that all of the previously listed spices, Pantry items and drinks are OK on low FODMAP or they should be absolutely eliminated? Any help would be greatly appreciated thank you.

I have tried seasoning canned pumpkin like you would a baked sweet potato or squash but it never tasted very good to me. I have a couple of soup recipes using canned pumpkin that I have not tried yet. but I have often added canned pumpkin to chili, meat sauce - aka spaghetti sauce, and taco meat filling. you can't really taste it but it thickens things up and I always feel like I'm adding an extra vegetable and vitamins to my meal.

I can't remember if its in the it starts with food book or the whole30 book but the book said that the mayonnaise is good for 1 week after the expiration date of the eggs you used. so I just figure out that date and write it on a dry erase board on the side of my fridge each time. I usually use up the mayonnaise before that date but it never hurts to keep it on hand.