Bellmaestra

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  1. Like
    Bellmaestra reacted to GermanCatlady in Are you new here? Welcome!   
    Hello! I'm new, too. Being German, I am not a native speaker, so I am sorry in advance for any misunderstandings that may happen because of my English.
    My start day was Jan 2nd, 2018, so it's already day 47. I feel so much better, it's amazing! The recipes are delicious, so there isn't much that I miss. I want to go on for a while to get rid of my bad snacking habits, especially when I'm stressed out.
    To those of you who are about to start or suffering from deprivation effects: hang on, it's really worth it! If there is anything I can do to support you, please let me know.
     
  2. Like
    Bellmaestra reacted to ladyshanny in Mayo and Ranch Dressing in One Session   
    Awesome! Thanks for the link. Can I ask why the idea of Dump Ranch turns your stomach? Besides the obviously horrendous naming choice?
  3. Like
    Bellmaestra reacted to SugarcubeOD in Mayo and Ranch Dressing in One Session   
    Hahaha... I was just going to say that 'dump ranch' is never going to make its way into my kitchen because of the horrific name.
  4. Like
    Bellmaestra reacted to SugarcubeOD in Soft Crabs   
    Ghee please  
  5. Thanks
    Bellmaestra got a reaction from ladyshanny in PSA: Don't Get Lost!   
    Thank you for doing all you can to help us! It can't be easy... and yet you remain kind and supportive! Thank you!
    Stephanie
  6. Like
    Bellmaestra got a reaction from BabyBear in How often do you grocery shop?   
    I'm leery of grocery store sprouts; it seems like there are ongoing issues with contamination. Years ago I used to grow my own sprouts... that might be something to consider if you really like sprouts! It's pretty easy. Amazon has sprouting kits... of course! They have everything. :-)
    Stephanie
  7. Like
    Bellmaestra reacted to ladyshanny in Whole30 Christmahannukwanzadan List 2017   
    I know there are "best gadgets" and "kitchen tools" threads all over in the back pages of the forum but sometimes it's fun to see a current list for new folks. Plus, there's new and awesome stuff out there!
    If you've done a Whole30 before, what would you suggest our January starters put on their Christmas lists that would help them in their Whole30?  I'll start:
    mason jars for storing/freezing leftover soups, bone broth, sauces, dressings good quality food storage containers (eg, glass or stoneware) immersion blender for mayo, dressings, blended soups cast iron or ceramic frying pan - leftovers tossed into a fry pan and reheated (maybe w/ an egg on top) is a super quick anytime meal! microplane large, high quality sheet pan crock pot good quality chopping knife vegetable peeler silicone muffin pan instant pot spiralizer Whole30 books, cookbooks etc  OK, let's help build the list! Reply below and I'll add your responses to this first post as well as an easy reference guide!
  8. Like
    Bellmaestra reacted to SugarcubeOD in Whole30 Christmahannukwanzadan List 2017   
    Is this things people are putting on their list to Santa?
    In that case, microplane, large high quality sheet pan, crock pot
     
  9. Like
    Bellmaestra got a reaction from ladyshanny in Whole30 Christmahannukwanzadan List 2017   
    Good quality chopping knife (This is my daily essential, and it's totally worth paying for quality)
    Vegetable peeler
    Silicone muffin pan
    Stephanie
  10. Like
    Bellmaestra got a reaction from SugarcubeOD in Pumpkin Curry Soup   
    I made a Pumpkin Curry Soup today that was really tasty. I used a small pie pumpkin, and the texture was so lovely; it was much nicer than butternut squash and/or sweet potato.
    Cut a small "pie" pumpkin in half, scoop out the seeds and fibers, put cut side down on a sheet pan, and roast at 375F for about an hour. Let cool and scoop out flesh.
    In a large saucepan, saute an onion in ghee, and add some curry, cumin, garlic, cayenne pepper, salt, and other spices you like, such as cinnamon. Add about 3-4 cups of homemade chicken stock, the pumpkin, and a can (or tera-pack) of coconut milk, and mash together.
    Add some browned ground beef if you like, or you could add some chicken, or use veggie stock and leave out the protein for a vegan dish. Heat and serve
    When I make butternut or sweet potato soup, I usually whirl in the blender, but this was so silky and heavenly, mashing it was enough, And canned pumpkin (NOT pie filling) could substitute for the fresh pumpkin.
    Stephanie
  11. Like
    Bellmaestra got a reaction from SugarcubeOD in Pumpkin Curry Soup   
    I made a Pumpkin Curry Soup today that was really tasty. I used a small pie pumpkin, and the texture was so lovely; it was much nicer than butternut squash and/or sweet potato.
    Cut a small "pie" pumpkin in half, scoop out the seeds and fibers, put cut side down on a sheet pan, and roast at 375F for about an hour. Let cool and scoop out flesh.
    In a large saucepan, saute an onion in ghee, and add some curry, cumin, garlic, cayenne pepper, salt, and other spices you like, such as cinnamon. Add about 3-4 cups of homemade chicken stock, the pumpkin, and a can (or tera-pack) of coconut milk, and mash together.
    Add some browned ground beef if you like, or you could add some chicken, or use veggie stock and leave out the protein for a vegan dish. Heat and serve
    When I make butternut or sweet potato soup, I usually whirl in the blender, but this was so silky and heavenly, mashing it was enough, And canned pumpkin (NOT pie filling) could substitute for the fresh pumpkin.
    Stephanie
  12. Like
    Bellmaestra reacted to laura_juggles in help!!   
    Remind yourself of your why. 
    Why are you doing this Whole30? Is that reason really worth throwing away over some leftover chocolate sauce on your arm? Separate "food I make at my job" and "food I make for my body" in your brain. Yes, you love cooking, but you're making that food for someone else. No, I'm not going to eat that *because it's not mine*. Treat it like a coworker's lunch in the fridge. You wouldn't eat that, would you? 
    Plus, you'll still be making all those desserts and non-compliant foods once your Whole30 is over. They're not going anywhere. 
  13. Like
    Bellmaestra reacted to ladyshanny in Need ideas...   
    We've been doing this too, now that the weather has cooled off. There are an absolute tonne of variations and we have decided to sheet-pan at least one night a week over the winter. I got most of my inspiration from here: https://therealfoodrds.com/30-whole30-sheet-pan-recipes/
     
  14. Like
    Bellmaestra reacted to jmcbn in Reintroducing paleo cheats rather than food groups...   
    There is no good or bad, cheat or treat, clean or dirty food.
    The food we choose to eat does not have morals, only consequences.
    Once you figure that out, then you can start developing your own food freedom.
  15. Like
    Bellmaestra reacted to mvonhoff in Accidental Slip   
    I think it really depends on the results you want to get! I'm on day 11 and I told myself I would do my absolute very best to be compliant which meant to me, read all ingredients twice, inquire about all cooking when going out and doing my due diligence, doing my research ahead of time, no purposeful "slip-ups", no cheating etc and that if I ever like ate something where I did all my due diligence but still outside of my control that there was sugar, soybean oil etc I would let it go and keep going. The results I want however are not as much about the "resetting" my body so any sugar even accidental is an issue, but to develop a healthy relationship with food, make great choices, and find other ways to comfort myself than by eating. So I feel if I accidentally swallowed some sweetened tea that doesn't impact the goals I set for myself and starting over might even cause me some resentment over food so I wouldn't. I agree though, everyone needs to make the decision for themselves but I thought I would offer another perspective! I would think about your goals
  16. Like
    Bellmaestra got a reaction from SarahSun in I have almond butter. Now what?!   
    I make a sauce for my stir-fries using almond butter, which I like better than sunflower butter. A little almond butter, coconut aminos, fish sauce, toasted sesame oil, and Frank's hot sauce; mix together and stir in at the very end. Good stuff! You can leave out any of these ingredients, but toasted sesame oil really makes it.
    Stephanie
  17. Like
    Bellmaestra reacted to kirkor in Netflix - What the Health   
    "documentary"
  18. Like
    Bellmaestra reacted to ladyshanny in Veggie or fruit?   
    You're drunk. 
  19. Like
    Bellmaestra reacted to ladyshanny in Veggie or fruit?   
    @JanellaR - FB is the wild-west, those groups can become their own beast. The forum is moderated by people selected by Melissa Hartwig who are extremely familiar with the program, rules, recommendations etc. Not all facebook groups are incorrect but your safest bet is to get your information here or on any of the Whole30 social media channels.
  20. Like
    Bellmaestra got a reaction from racheleats in Just In Time for Fall...   
    <>
  21. Like
    Bellmaestra reacted to MeadowLily in Wish Us Luck   
    Whoo Hoo! Catholic Dad.  Look at that UPward trend you have going there.  Good decisions. No one is going to be a gluten for punishment on your double date. Happy Anniversary.
  22. Like
    Bellmaestra reacted to GLBorchert in Swedish Kalpudding (Meatloaf With Caramelized Cabbage)   
    The NY Times recommended a Swedish Kalpudding recipe last spring, and it became a Paleo staple for me. (See https://cooking.nytimes.com/recipes/1018628-kalpudding-meatloaf-with-caramelized-cabbage ) I can eat on one recipe for a couple of days, and never get sick of it.  The non-Paleo Swedish version tops the finished dish with lingonberry preserves mixed with vinegar and butter.  My view is that no sauce is necessary, but you could always play with berry-vinegar-coconut sauces, maybe with some lemon for added tartness.
    Since I'm now on Whole30, some of the ingredients in the NY Times recipe don't work.  I made some replacements and think it's better than ever.  What's cool about Kalpudding is that you can vary the meatloaf, adding various caramelized vegetables for example.  I've added sliced or chopped roasted beets, caramelized bell pepper, steamed chopped kale, and of course tons of chopped garlic to the meat mixture before baking.
    INGREDIENTS 

    3 tablespoons coconut butter
    1 head green cabbage, approximately 3 pounds, cored and shredded 
    3 tablespoons coconut aminos
    Salt and freshly ground pepper, to taste 
    ¾ pound grassfed and finished ground beef 
    ¾ pound humanely raised, antibiotic free ground pork
    1 onion, peeled, chopped and sauteed slightly to soften.
    1 can organic coconut milk
    Optional: Varied sauteed vegetables can be added to the meatloaf before cooking.
    Step 1
    Heat oven to 350. Put a large pan over medium-high heat, and add the coconut butter. When it melts, add the cabbage and coconut aminos, lower the heat to medium and sprinkle with salt and pepper. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is soft and caramelized, approximately 20-25 minutes. 
    Step2 
    While the cabbage is cooking, mix the meats in a large bowl, then add salt and ground pepper, the sauteed onion, optional sauteed vegetables, and coconut milk and mix again to combine. 
    Step3 
    When the cabbage is done, add about a fourth of it to the meat mixture, and mix to combine. Grease a baking pan with additional coconut butter (14 x 9 or whatever you have) and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat and place in the oven to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving. 
     
  23. Like
    Bellmaestra got a reaction from SarahSun in I have almond butter. Now what?!   
    I make a sauce for my stir-fries using almond butter, which I like better than sunflower butter. A little almond butter, coconut aminos, fish sauce, toasted sesame oil, and Frank's hot sauce; mix together and stir in at the very end. Good stuff! You can leave out any of these ingredients, but toasted sesame oil really makes it.
    Stephanie
  24. Like
    Bellmaestra got a reaction from SarahSun in I have almond butter. Now what?!   
    OK, sometimes a plain spoonful finds its way into my mouth when I'm really hungry... that's why I don't buy that TJ's mixed nut butter that looks so good!
    Stephanie
  25. Like
    Bellmaestra reacted to SugarcubeOD in How many carrots??   
    https://whole30.com/2012/08/carrot-train-to-crazytown/
    Take a read through this but we generally don't talk about 'propping up veg intake'.  We WANT you to eat lots of veggies... that said, noshing on an entire bag of hand to mouth mindless eating would be discouraged... eating carrots with every meal... hey, if you want, go for it!