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Hi! I live in Michigan and am having a hard time finding bacon, other pork, and ground chicken that is pastured or at least less industrialized, even at the health food stores. I am looking into delivery but I thought this would be a good place to get some feedback on a good and reasonably affordable service. Thanks!

I'm wondering whether potassium lactate is whole30 compliant? I've looked over the guidelines, but I'm just unsure. It is a preservative that is in the ground pork at my local store. I've been wanting to make my sausage patties for breakfast. I did try and look through the forum, but some of the answers are from before 2017.

Chinese Stir-Fried Lotus Root, Pork, and Pineapple - Whole30 Happy Prep Time: 30 min Cook Time: 10 min Servings: 4 Ingredients: 1.5 lbs pork tenderloin, cut into thin slices, about 1/4th inches wide and 2-3 inches long (exactness not needed) 1 small white sweet potato or Yukon Gold, diced 1 white onion - diced - divided into half piles Garlic - 3 to 5 cloves minced, depending on love of garlic Ginger - 1.5 tsp, finely minced 12-16 oz lotus root. Trim off ends, peel outer skin, sliced into 1/3rd inches width and each "wheel" cut into quarters, soaked in water with 1 tsp vinegar for 3-5 minutes to remove bitterness 1 bell pepper - medium diced - any type although red, orange and yellow looks prettiest and taste better than the green type 1/2 cup of diced mushrooms (any type that has a lot of white flesh - not portabello) 1 mild fresh Korean pepper or 1/2 fresh jalopeno (not jarred) for heat and flavor - de-ribbed and de-seeded (optional) 20 oz of pineapple - cut into chunks about 5 or 6 pieces per slice (see notes below on my fave canned version) 1/4 cup coconut aminos 1/4 cup pineapple juice (from canned works perfect, make sure no non-compliant ingredients added) 3/4 tbls - Coconut oil or olive oil divided Salt, black pepper, white pepper (optional), 1/2 teaspoon cayenne pepper powder (optional) 1/2 tsp sesame oil Cookwares: Larger high-walled non-stick skillet or Le Creuset-style dutch oven so ingredients stay in when you fold the mixture Wooden cooking spoon (to avoid scratching skillet) Tongs with a plastic or silicone tip (to avoid scratching skillet) Directions: 1. Melt 1/4 tbls cooking fat into high rimmed non-stick skillet or glazed dutch oven (Le Creuset) on medium heat (5 out of 10) 2. Saute pork, season with kosher salt, stir occasionally to break up chunks. Cook for 3 minutes or until there a little pink left. Use non-metal tongs to remove the meat to a bowl to set aside - keep the used cooking fat in skillet. 3. In same skillet, add remaining cooking fat, add potato, half onions, about 1/3rd of the garlic and ginger. Saute for total 5 minutes, stirring occasionally and scraping brown bits from the bottom of the skillet using a wooden spoon. Cover for the last minute so the potato cooks through. 4. Increase heat to 6 out of 10 (slightly higher than medium, much less than medium-high). Immediately add lotus root, bell pepper, mushroom, korean pepper or half jalopeno (optional), remaining onions, remaining garlic and ginger. Saute for 4 minutes, stirring often and scrapping bits from the bottom. Season with kosher salt. 5. Add pineapple chunks. Saute for 3 minutes, stirring occasionally and scrapping bits from the bottom. 6. Add coconut aminos and as much of the pineapple juice as you'd like (full 1/4th cup may be too sweet for some). Add black pepper and white pepper (optional) , and cayenne pepper (optional) to taste. Stir mixture once, let sit to cook for 1 minutes. Stir mixture again, let sit to cook for 30 seconds. 7. Add pork into the mixture. Cook and fold mixture onto itself often for 4-5 more minutes - loosen bottom bits. Sauce should begin to cook down and thicken. 8. Remove from heat, drizzle in half of the sesame oil, fold mixture. Drizzle remainder, and fold mixture. 7. Pour everything into a serving bowl and it's ready to eat! Goes really well with cauliflower rice. ________ Notes: Inspiration: I got really burnt out of western-style Whole30 recipes or super complicated Asian recipes requiring the instant pot (gah~). I need more food that tasted like actual Chinese food my mom would make at home to satisfy my itch. I combined and adapted this and this recipe to make a Whole30 compliant dish that can replace my breakfast hash and/or be a side or main dish for lunch and dinner. This dish has multiple textures from the crunchy lotus root to the potato, and sweetness from the pineapple that keep this dish really interesting and super satisfying to eat. Lotus root: This stuff stays super crunchy, has lots of fiber and vitamins, and soaks up flavor like a champ. I prefer the kind I have to peel myself, but the bagged pre-peeled and sliced is fine, too, just drain it and vinegar water soak isn't needed. If you buy the non-pre-peeled and sliced type (usually ends are already cut off), give it a good rinse through the root to clean out the inside tunnels. Find lotus root at any market, just make it looks relatively fresh and no mold on the tunnels (bruised outer skin is okay). Pineapple: The 20 oz canned pineapple chunk from Whole Foods is my favorite because it's super crunchy compared to other canned pineapple and the perfect size for stir fry. Strain the fruit from the natural pineapple juices and save 1/4th cup of the juice for cooking. Fresh pineapple is nice, but you'll need Whole30 compliant pineapple juice from for the sauce. Spicy: I like stuff super spicy, so remove or add more heat, as preferred. Photo Credit: I stole the photo for now from the original lotus root recipe to show the coloring of the final dish. I'll post my own photo next time I make this.

Has anyone ever tried to cook the pork shoulder with butternut squash, kale, and tomatoes (p. 344) in a slow cooker? It takes about 3 hours in the oven and I'm wondering if I can just do it in my crock pot for a longer cook time.

Darn darn double darn!! So I have an 8+ pound pork shoulder "picnic" roast ("picnic" is with the bone and skin on) ... I put it in the crock pot around 6AM, but my crock pot's longest time is 10 hours on low, then it switches to "warm" ... I forgot to call my roommate to tell him to powercycle it and restart the heating cycle ... so now here it is 7:30PM and it's no where NEAR done! Is it safe to leave it on warm again until the a.m.? Or am I better off putting it in the oven now and just baking it for a couple hours before bed?

OMG what an easy and yummy recipe! I just had a few nibbles last night as I had already had my dinner by time it was finished (I cooked it for 12 hours on low in crockpot, it was a just under 5lb pork roast). Now to gobble it all up starting with meal 3 tonight! Cannot wait! Oh and I used trader joes pink himalayan salt as it was what I had and put prosciutto on bottom of crock since I cannot find compliant bacon http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig

I have attempted the Whole 30, lasted 5 days and gave up. Unfortunately, I didn't pick a great time in my personal calendar. It was loaded with social engagements that made being compliant extremely difficult. I have however, found great value in following the shopping lists and meal plan template! I am trying to do the best I can with what my schedule and budget will allow. I have historically purchased my meat in bulk and then packaged them in smaller bags with a marinade. This has been great because I have been able to pull them from the freezer and while they thaw they marinade. This has allowed me to not eat the same boring plain chicken/pork each night. I have been using the Lawry's 30 min marinades - which I know is not compliant! I am looking for simple compliant marinades that are flavorful. Any suggestions would be greatly appreciated!

If you found some chops on sale and aren't sure how to prepare them then make these. They are sooooo good! Check out my blog for the recipe!

I picked up a salad for my lunch today and noticed an advertisement from one of the restuarant chains near my work. They're advertising a cashew pork sandwich and as I stared at the picture I thought that the combination sounded absolutely bizarre and I want it in my mouth. Here are the ingredients: cashew butter, smoked pork, pickled red onion, pepper jelly I've decided that I need this in my life, but I'm not sure how to best pull it off. I'm willing to forsake the smoked pork for crockpot pork loin, cashew butter is readily available, and I can make pickled onions at home sans sugar. But what about the pepper jelly? Some kind of riff on NomNomPaleo's sriracha sauce with bell pepper and a date? And how to marry everything together? Toss in a bowl with dollops of cashew butter? Try to turn it into a roulade with everything tucked inside the pork? Other ideas?

I'm totally new to the world of pig meat. I like the idea of adding a little pork to my egg dishes and soups for extra flavor and a little protein, but I have no idea what to add. My understanding is that bacon is mostly fat, so should I prefer ham instead? Or Canadian bacon, whatever that is? I bet it is the fat that adds the most flavor, but I'm guessing that lean options are a better idea for health. What's my best compliant yet cheap option? I'm betting you guys have this figured out

I think I've finally found compliant sausages (well chipolatas) in Marks and Spencers but before I dig in I wanted to double check. Organic British Chipolata Pork Sausages Ingredients: Pork (88%), water, mustard, sea salt, antioxidant: ascorbic acid, cracked black pepper, sage, ginger, pimentos, mace, nutmeg. I'm on day 38 of a planned W52 so don't want to stuff it now

http://www.multiplydelicious.com/thefood/2011/09/cinnamon-chili-pork-tenderloin-with-apple-salsa/ This is, by far, the most awesome pork I've had in what seems like eternity.

I purchased some ground pork and pork strips (what they would use to make bacon but it isn't bacon) at the farmer's market this weekend from a local farmer. He said his pigs are pastured but "soy finished" but his soy doesn't have all the fats removed like most of the other pork available on the market. Is this compliant? He doesn't use any other ingredients and all the other good stuff but they are finished with some type of soy... Thanks!