NoMoreCrunchyCravings

Members
  • Content Count

    577
  • Joined

  • Last visited

  • Days Won

    8

Reputation Activity

  1. Like
    NoMoreCrunchyCravings got a reaction from SugarcubeOD in reheating sweet potatoes   
    It's as a result of an amazing little chemical called polyphenol oxidase, and is totally normal. Your potatoes are turning brown for the same reason raw white potatoes turn brown/gray, and why apples turn brown. They're still fine to eat, just don't look as pretty.
    For more information, look here: http://www.recipetips.com/kitchen-tips/t--945/why-fruits-and-vegetables-turn-brown.asp
  2. Like
    NoMoreCrunchyCravings got a reaction from -Kara in Donate Blood   
    I donated blood after my second Whole 30 (which was only a month after my first Whole 30) and my hematocrit was much higher than it'd been in my adult life, which I can only attribute to the higher quality foods I was eating, especially the high iron containing foods. I tried again in the autumn after eating back to my old habits again (not that healthy at all) for several months and my hematocrit was fairly low, like 33... probably because I'd been eating so much ice cream and chips instead of olives and protein salad! I hope to be able to donate again this winter after I've been eating better again.
  3. Like
    NoMoreCrunchyCravings got a reaction from Raven in BREAKING: dietary cholesterol isn't bad   
     
    I've had several physicians (endocrinologist, nephrologist, and internist) all tell me that my high cholesterol was directly related to biological factors and carbohydrate/simple sugar ingestion, as well as low activity levels keeping them all high. As a vegan at the time, they all knew that I had ZERO dietary consumption of cholesterol to be causing elevated triglycerides, LDL, and total cholesterol. So the knowledge is out there, perhaps we just need to find the right practitioners who hold that knowledge.
  4. Like
    NoMoreCrunchyCravings got a reaction from Hadley F in Meatloaf Drippings   
    What do you all do with your meatloaf drippings? Funny as it sounds, I think the meatloaf that I made today is only the second one I've ever made. I didn't have a special pan for it, so I just baked it in a glass baking dish. But on taking it out of the oven, I find that it's swimming in grease, and not just the clear stuff... something I'm not sure what to do with, as strange as that may be.
    With my roast chicken drippings I make gravy, or cook with the fat. Same for turkey and roast beef and hamburgers. I don't like the taste of the pork loin or roast drippings, and the smell bothers me, so I tend to discard those, but I save other types of pork drippings (bacon, pancetta, etc.) to use with cooking other stuff, like eggs or potatoes.
    But those meatloaf drippings - not the clear oil part (which I will definitely be saving to use as pan lubricant for something else) but the gelatinous fluffy looking part. Can I even use that for something else?
  5. Like
    NoMoreCrunchyCravings reacted to bookluvingbabe in You know someone is doing a Whole30 when...   
    We had 3 feet of snow from a storm in 2016. DH told me we were fine on eggs so I didn't stock up.  My friends who were not snowed in were treated to a countdown of how many eggs were left as the storm progressed.  (I believe we started with a dozen--really not enough for 3 people...)
  6. Confused
    NoMoreCrunchyCravings reacted to Laura_M in The crazy things people say   
    I called my brother to discuss Christmas presents. Usually he gets me a few bottles of wine. Since I’ve been on W30, I’ve realized I was drinking wine almost every night, and I had achy joints and felt sluggish. By day 16, I was feeling no aches (and had no reflux!). I’m sure wine was a main trigger. So I’ve decided to not drink for a long while (and then rarely). I asked him to consider getting me some art supplies or books on my Amazon wish list. 
    His response was that he’ll still get me the wine—“it really needs to age before you drink it anyway.” 
    I guess I can regift it. They are usually very nice bottles.
     
  7. Like
    NoMoreCrunchyCravings reacted to GrandmaShel in reheating sweet potatoes   
    Thanks for the info...I have been eating them anyway, they are soooo good, especially after not having sugar for 24 days. I really enjoy the sweet potatoes. I usually roast/bake them, it is only the next day that they have the brown-ness to them. I know regular potatoes turn brown exposed to air when they are raw, I just thought it was weird because these are cooked and it happens. They are extremely fresh, we live in a potato growing area. and got some from a local farmer just dug, dirt still on them. Maybe that makes a difference too. Any way, I will just keep eating my delicious brown sweet potatoes. 
     
  8. Like
    NoMoreCrunchyCravings got a reaction from SugarcubeOD in reheating sweet potatoes   
    It's as a result of an amazing little chemical called polyphenol oxidase, and is totally normal. Your potatoes are turning brown for the same reason raw white potatoes turn brown/gray, and why apples turn brown. They're still fine to eat, just don't look as pretty.
    For more information, look here: http://www.recipetips.com/kitchen-tips/t--945/why-fruits-and-vegetables-turn-brown.asp
  9. Like
    NoMoreCrunchyCravings reacted to Kristen A in It ISN'T hard!?   
    I started about a week ago (I was nearly eating exclusively Whole30 approved foods for the week prior as I considered the plan and waited for my cookbook to arrive). I decided to commit when I realized this way of eating didn't feel like a diet, and I felt the puffiness of my body start to shrink within the first couple days.  I couldn't be more surprised that I haven't felt crazy without sugar and carbs!! I DID NOT think I could do this, but here I am, doing it.
  10. Like
    NoMoreCrunchyCravings got a reaction from SommerM in What's on YOUR plate? Whole 30 food photos!   
    I tried looking around on the forum but haven't found exactly this - so I thought I'd start a thread of my own. I am a visual learner, and find it helpful to see photographic examples to help me understand and learn better. So I wondered if other people who were thinking of trying out a Whole 30, or who were well into a Whole 30 but were a little bored with what they're eating, might benefit from a pictorial review of what's on my plate. I encourage others to join in and post photos of what you've cooked and are eating to give the rest of us some ideas as well!
    Through this pictorial review, I hope we can all be inspired to cook something new, try an ingredient we've never used before, and realize that eating healthy doesn't have to mean eating complicated.
    Without further ado, I present my most common breakfast-- not gorgeous, not complicated, but compliant, delicious and filling: eggs fried in coconut oil, sliced baked Yukon gold potatoes topped with generous blobs of homemade mayo, and a piece of fruit (in this case it was clementine):
     

  11. Like
    NoMoreCrunchyCravings reacted to Rhonda Dee Lillie in What's on YOUR plate? Whole 30 food photos!   
    I would love more recipes by you, and I'm sure others would agree these look amazingly delicious! 
  12. Like
    NoMoreCrunchyCravings reacted to Rhonda Dee Lillie in What's on YOUR plate? Whole 30 food photos!   
    The flavors are amazing!
    Using leftover BBQ or Grilled meat:
    I used:
    1 grilled chicken breast (marinated in fresh squeezed lemon juice, fresh squeezed orange juice, rosemary and thyme and black pepper) - chopped up.
    Over low heat, in a large frying pan drizzled with olive oil add:
    Chopped meat (the chicken) 
    6 cups of baby spinach
    15 cherry tomatoes - split in half
    The juice from half a large lemon.
    Black pepper & Kosher salt to taste. 
    Serve with the other half of the lemon to eat with your meal or drizzle over food.
    This is good with any meat that you may have BBQ's or grilled the day before! 
    Lemon juice just makes the meal outstanding! 
    Shown here is only 1/2 of what was in the pan. 
    I will try to post more meals as I make them. I'm new here so guidance is appreciated. 
     

  13. Like
    NoMoreCrunchyCravings got a reaction from PickBabyStroller in Whole30 with toddlers.   
    I don't have children, but after you have decided what to do, if it includes limiting what your son will be eating, you need to be clear with the church care providers, the MOPS people, and at his play dates, etc. well in advance. If you just suddenly spring a dietary limitation on someone right when they're going to be caring for your child, they'll feel ill-prepared and stressed out, and possibly won't be able to follow your requests. However, if you give them quite a bit of time to prepare, or send along snacks for him and tell them (include a simple list, it's easier to be able to refer to!) what he's not to have, you should be good. If they don't listen to you, reinforce with them why you're making these changes - for his health! If they still don't comply, it's maybe time to change care providers/play date homes.
  14. Like
    NoMoreCrunchyCravings got a reaction from SommerM in What's on YOUR plate? Whole 30 food photos!   
    I tried looking around on the forum but haven't found exactly this - so I thought I'd start a thread of my own. I am a visual learner, and find it helpful to see photographic examples to help me understand and learn better. So I wondered if other people who were thinking of trying out a Whole 30, or who were well into a Whole 30 but were a little bored with what they're eating, might benefit from a pictorial review of what's on my plate. I encourage others to join in and post photos of what you've cooked and are eating to give the rest of us some ideas as well!
    Through this pictorial review, I hope we can all be inspired to cook something new, try an ingredient we've never used before, and realize that eating healthy doesn't have to mean eating complicated.
    Without further ado, I present my most common breakfast-- not gorgeous, not complicated, but compliant, delicious and filling: eggs fried in coconut oil, sliced baked Yukon gold potatoes topped with generous blobs of homemade mayo, and a piece of fruit (in this case it was clementine):
     

  15. Like
    NoMoreCrunchyCravings got a reaction from Lea Mint in The crazy things people say   
    clapping 1 by NoMore CrunchyCravings, on Flickr
    clapping 2 by NoMore CrunchyCravings, on Flickr
  16. Like
    NoMoreCrunchyCravings reacted to SugarcubeOD in The crazy things people say   
    There, fixed that...
  17. Like
    NoMoreCrunchyCravings reacted to Crastney in The crazy things people say   
    If that was me I'd ask if he'd get me to pick up a 6 pack of beer and a fifth of bourbon, if I was a recovering alcoholic, or if he would ask me to pick up a packet of cigarettes if he knew that I'd quit smoking - his answer would surely be 'no', so why ask me to pick up diet coke if he knows I'm steering clear of it?  unless he's one of those people who say, what's the harm in you buying it for me?  You're not consuming it.  That's the kind of person you really don't need as a friend during Whole 30.
  18. Like
    NoMoreCrunchyCravings got a reaction from kenziemichelee in What's on YOUR plate? Whole 30 food photos!   
    Just some things I cooked today in preparation for the week ahead:
    The skin was delicious!
    IMG_5018 by NoMore CrunchyCravings, on Flickr
    So was the rest of it!
    IMG_5019 by NoMore CrunchyCravings, on Flickr
    So many effing eggs... delicious! But, out of the nine I cooked, I broke the yolks on three of them. Ugh. I'm a terrible eggshell opener and egg flipper.
    IMG_5017 by NoMore CrunchyCravings, on Flickr
    Slow cooker beef with cabbage, onions, celery and carrots. Yum!
    IMG_5016 by NoMore CrunchyCravings, on Flickr
  19. Like
    NoMoreCrunchyCravings reacted to jmcbn in Failed Mayo 101   
    Ladies, since there are SO many threads on the forum already about failed mayo I'm going to merge this thread with the largest of them, just to keep things tidy...
    As has been mentioned on this thread before broken mayo can be fixed by drizzling (well, pouring whilst using an immersion blender) the broken mayo into the yolk of one more egg - it's worked for me any time my mayo has failed!
  20. Like
    NoMoreCrunchyCravings reacted to Gam26 in One Good Whole30 choice I made today is:   
    Took 7 pieces of talapia and seasoned them, wrapped in foil, marked on the outside what it was and how to cook it, froze it.  Boom!
    Took 2 pounds of chicken, seasoned it, cooked it,  added peppers, mushrooms, and onions that had been sauted.  Separated into 5 different servings.  Froze.  Lunches. Boom!
    Took 2 pounds of chicken, seasoned it, cooked.  Ready for salads or whatever! Boom!
    Made 2 pounds of homemade sausage, made patties,  cooked it, froze it.  Ready for whatever.  Boom!  
    Prepared 2 heads of cauliflower into "rice".  Boom!
    Took peppers, onions, mushrooms, cooked them down to add to whatever, whenever.  Boom!
    Did it all today!  That was an awesome good choice for today.
    I feel kinda' empowered right now!  and tired!!  
  21. Like
    NoMoreCrunchyCravings got a reaction from kirkor in Gluten Free Humour   
    This is a beautiful thread.
  22. Like
    NoMoreCrunchyCravings reacted to kirkor in Gluten Free Humour   
    Not quite worthy of it's own thread, but check this amazing satire: https://www.mcsweeneys.net/articles/my-fully-optimized-life-allows-me-ample-time-to-optimize-yours#
  23. Like
    NoMoreCrunchyCravings reacted to kirkor in Gluten Free Humour   
    related:
     

  24. Like
    NoMoreCrunchyCravings reacted to kirkor in Gluten Free Humour   
    (sugar video
  25. Like
    NoMoreCrunchyCravings reacted to River30 in Cashew Cream Veggie Lasaga?   
    I'm no moderator (or expert), but I personally wouldn't make something like this. It seems to fall heartily into the "SWYPO" category -- replicating something using W30 ingredients that could trigger an emotional / psychological response. It's just like they say with off-limits paleo pancakes that are just egg and banana, right? It seems to be the same concept, just coming at it from a savory instead of sweet angle. 
    Similarly.. what if you did something like create a savory "pizza crust" out of just cauliflower (something I've seen pop up a lot) or plantain or whatnot, and cover that with tomato sauce, cashew cream, and basil, and put it under the broiler until it looks like pizza... I personally wouldn't do that. I
    I think there's a real value in preparing and looking at whole foods on your plate, and not trying to replicate non-W30 dishes. AND YET ... I use cauliflower "rice" and zucchini "noodles" all the time, so is there really a difference? 
    All this to say I don't have an answer...I'd only GUESS that probably there should be some personal reflection before making a compliant "trigger" food like this, if that's a problem for anyone.