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Found 14 results

  1. Hi. I'm in Vancouver and need help to find compliant non-pork meats. Chicken/Turkey/Beef only please. Looking for easy to cook sausages, hot dogs, bacon, whatever. Please help!!
  2. After going to Trader Joe's, Whole Foods, PCC, QFC, Fred Meyer, and Costco, I've found the promised land for Whole30 groceries at an amazing value: the Korean supermarket H Mart. Years ago, I worked in DC where everyone was doing paleo and eating really boring meals. Except one colleague who made Moroccan spiced carrots, ginger lime stir-fry dishes, grilled meats with exotic spice rubs. That dude was eating WELL. So when I decided to do Whole30, I wanted to be more like that guy and less like the folks who brought salads with boiled chicken breast and lemon wedges. When I lived in LA, my parents often drove to K-Town for groceries, even though they live by tons of large Chinese supermarkets because the Korean market's quality in produce and meats are really high. When I moved to Seattle years ago, I started going to H Mart in Lynnwood because they're large, the produce is cheap, and their meats are very high quality without being crazy expensive. I'm Chinese, but I've never liked the Chinese markets in Seattle (cheap, but generally low quality meats and produce) and I have no patience for the chaos of Vietnamese markets in the international district, although they have super fresh produce at great prices (still not so sure about the meats though). After stocking up my first Whole30 week grocery shopping at all the typical super markets, going to H Mart was a huge game changer for value when I am having to buy as much fresh produce and meat as I do now. Plus, the wide and interesting variety of produce and meat blows a typical supermarket out of the water - I am craving variety when I'm on Whole30. Subbing out Yukon potatoes for purple yams and adding never-loses-its-crunch lotus root in my breakfast hash. Making Korean galibi tang (spare rib soup) with daikon instead of normal bone broth, so I am eating foods with flavors I'm more familiar with. Fresh cheap produce: cilantro, onions, shallots, apples, lotus root, green veggies, green onion, pre-peeled taro, citrus, daikon, napa cabbage, Chinese hollow-vegetable, Korean cucumber (so cute!), whole peeled garlic cloves, purple potato, white sweet potato, Asian pear, all types of hot peppers, huge array of garnishes, etc. The cost of produce is around 50-75% less and for doubling your recipes and stuff you're going to cook right away, this is the place to be to get anything non-organic. Asian potato and sweet potato varieties are usually more dense so they spiralize extremely well, and have a naturally more sweet, nutty flavor than a Yukon or sweet potato. You'll have to dig around the produce because the quality is less consistent, and their cheap fruit is imperfect, but otherwise tastes great (and mad cheap). Most of all, Koreans don't play around with their meats - the meat section has an insane array of different cuts of all animals. Hello thinly sliced pork belly for bacon lovers, bones galore for bone broth, sliced and chunks of meat perfect for stir fry and soups, and Wagyu style beef that look like art. Coconut milk and coconut cream (read the labels) are cheap and good quality. I've never understood why coconut milk is so expensive at typical markets. Their home good section has some cheap and very useful tools like a super fine mesh strainer for $5 for my bone broths, colanders with bowls attached for all the veggie washing, lots of air tight snap containers usually for making kimchi, and all sorts of gadgets. Things I don't/can't get: Organic - stick to your typical supermarket for organic produce without skins and meat, if that's your vibe. Jicama, whole taro, and garlic - just doesn't look that great to me Any leafy veggie that has a lot of dirt - I'm too lazy to wash it off. This is mostly their spinach but I don't like their broccoli, either. Jar kimchi - only one type without sugar and it is enormous None of the market-made korean side dishes (ingredients aren't marked) Coconut aminos - so much coconut everything, except aminos There are still a lot of things I must get from Trader Joe's, QFC, and Whole Foods, like butternut squash, bananas, bulk bin stuff, nuts, dried fruit, etc. So be that dude with the tasty af meal by just subbing out a few of your basics with Asian varieties.
  3. Ashley Meldonian Jutras


    Hello, I just received a lot of beef jerky as a gift for my upcoming whole30 and an ingredient in it states "encapsulated citric acid." I realize that citric acid is OK, but what's up with that word encapsulated? Sometimes they put parenthesis afterwards describing what the item was encapsulated with, but this beef jerky does not state it. This is the product: SOGO Snacks - beef jerky (original flavor) Ingredients: Beef, water, sea salt, encapsulated citric acid, celery juice, black pepper, red pepper, granulated garlic, coriander, onion powder, white pepper, in beef collagen casings The amazon description states that it is whole30 friendly, but it isn't an official snack, so I thought I'd ask through this forum. Thank you for your help! (By the way, I cannot find a search option for the forum, so that I can quickly search if this has been discussed before. If I missed it, my apologies). - Ash
  4. I purchased Applegate All Beef Hot Dogs yesterday and had one for lunch today. They are made out of Whole30 approved ingredients and are delicious! I felt like I was cheating because they tasted like a regular hot dog but 1000X better. I don't think I'll ever go back to regular hot dogs. Has anyone else tried these? I bought them at Sprouts for $5.99, which is a little pricey but totally worth it.
  5. My doctor is recommending that I cook all of my beef to well done due to the risk of toxoplasmosis. Most information I find online says to avoid "undercooked or raw meat." I asked my doctor point blank if "undercooked" means medium cooked beef (pink in the middle, ~150 degree temp), and she responded that it's best to cook the meat until there is no blood and the juices are clear (i.e. well done). The idea of purchasing grass-fed beef and then cooking it well done is horrifying to me. Apart from the fact that well done steak tastes terrible, it's a complete waste of money to invest in good quality beef and then overcook it. What are others in this forum doing to deal with this? Is eating medium cooked beef (pink in the middle, ~150 degree temp) still dangerous even when it's grass-fed? Are you all burning your expensive grass-fed beef and choking it down for the sake of your baby?
  6. DaniCarbone

    Brazilian Steak House

    Can I go to a Brazilian steak house and eat ALL I can of meat? No bread, no potato salad, no fried banana... Only beef! As much as I can? It should be okay, right?
  7. I love meats, but after going exclusively to grass finished meats I'm still not used to the grass finished funk. Being a Texan there's a strong hunting tradition in my family, and one trick my ancestors often used to make wild meats more palatable was to drain the blood, going so far as to soak the meat in several changes of water to leech out the gaminess. This is a technique I know of people using with wild boar meat which can be particularly funky. I've tried this myself with a sirloin or two and it works pretty well at removing the funkiness, but I'm curious as to how much harm I might be doing by removing the blood.
  8. Hello tribe! The fabulous Dirty 30 Group did another Whole 30 and once again we had an "Ingredient of the Day" challenge. Thirty ALL NEW days of ingredients and recipe links!! For those interested, here is the link to our previous list of ingredients of the day, and associated recipe links: Second time around we mixed it up by having some country/geographically themed days instead of ingredients. Without further ado, here are the INGREDIENTS OF THE DAY - PART 2!! ENJOY!
  9. Mackenzie McOmber

    Costco Meats

    How are the Costco frozen meats (mainly beef and chicken)? Grass fed is so expensive and I already have the Costco meats in my freezer. How much difference does it make whether the meat is grass fed? I am willing to do it if it will make a difference!
  10. chaoticspaces

    deli meats? (canada!)

    Hello everyone! I'm a few days into my first Whole30, and I'm having a lot of trouble finding deli meats that actually meet the "no added sugar" rule. I live in Canada, so I don't have this "Whole Foods" store you keep talking about, and I'm a broke college student with no ways of buying it from a farmer because my wallet really can't take it. Does anyone know of a brand in Canada that would fit the criteria? Talking about things like sliced chicken and roast beef, by the way.
  11. thursday84

    HELP!! Potluck meat ideas?!

    Ok folks, I've got to bring a dish to a LARGE family gathering tomorrow, and I'd prefer to bring some meat. I'm also doing butternut squash & eggplant. I've got about 2 lbs of lean ground beef to work with - any suggestions?
  12. We have a local source for beef that is grass fed but corn finished. Is that enough better than what I get at Walmart to be worth the extra cost?
  13. Roasted grass-fed beef brisket in the oven tonight until it was fork tender. Added a little salt & pepper. Out of this world. Sides included sauteed kale with bacon, and winter squash.
  14. Lelia48

    U.S. Wellness Meats

    I have to tell you that my neighbors and I got together and bought 50 pounds of US Wellness Meat, (you save on shipping by buying in bulk). My first shipment came today and I'm so excited. I got some of the sugar free bacon, ground beef, ground lamb and lamb kabobs. We eat red meat about once a week so this is sure to last us a while. Does anyone have any experience with US Wellness meats? My one concern is that I am not used to using frozen meats. What is the best way to defrost it? It seems like it should be defrosted at least the night before you want to use it. Going strong on Day 3 of my second Whole 30! Lelia