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Found 10 results

  1. My question is 2 parts: 1. Can I substitute Kit Hill Almond Yogurt (all ingredients are compliant) for sour cream? (Say on a baked potato or a bowl of chili)? 2. Can I use it to make a sauce or dressing? (For example, tzatziki sauce for a turkey burger)?
  2. Lunch

    Coconut Yogurt

    Hello there, Found some Coconut Yogurt that is made in-house at a health cafe close to work. Wondering if it complies? Pectin is obviously a gray area since it is a sweetener, but what do you all think? Coconut Yogurt: Coconut, Tapioca, Pectin, and Probiotic Cultures
  3. So I just finished my very first Whole30 this weekend. Greek yogurt was always a main staple of my diet which I missed. I bought full fat Greek yogurt and it's the only thing that's giving me a problem. Very quickly after eating it I find myself gassy and bloated as well as stomach cramps. I read someone's post yesterday about bloating with dairy and a moderator commented that this can happen since lactase hasn't been produced in the absence of dairy and your body will produce it again as you keep eating dairy. I really would like to be able to eat Greek yogurt. It's an easy on the go breakfast for me. I'd appreciate any advice or personal experience that you've had with this. Thank you!
  4. aprkr619

    Cashew yogurt?

    I found a compliant (ingredient wise) cashew yogurt. I am doing the vegetarian plan, eating eggs and seafood for protein. My body doesn't tolerate dairy. I am hoping to add a small amount of this yogurt once a day or so when I need a break from eggs. Is this an ok alternative to kefir or greek yogurt that's allowed on the vegetarian plan? If so, are there recommendations to how often it's eaten?
  5. CinderHeather

    Looking for a yogurt substitute

    I'm prepping for my next Whole30, and I'm looking for something I can use in place of yogurt. My favorite Chicken Tikka Masala recipe is nearly compliant, except for the yogurt marinade on the chicken. I thought about coconut milk, but it isn't thick enough. Is there anything else anyone can think of that would work better? Thanks!
  6. elowe1016

    Yogurt Confusion

    Hi there, So I am getting ready to give the Whole30 for vegetarians program a go. I already eat close to the guidelines but would like to dedicate a whole month to really focusing on it. I know being a vegetarian on the program is not ideal but I have been a vegetarian for 9 years and am not at a place I want to change that. I do lift heavy and want to make sure I am getting in good protein. I definitely eat a good amount of eggs but also enjoy plain greek yogurt. I was trying to understand what falls under the ok dairy as far as this program goes for vegetarians. Is organic full fat greek yogurt ok? any kefir brand recommendations or specific items I can find? Thank you for any advice!!
  7. Item 1: Coconut Yogurt, made with coconut milk, coconut water, and non dairy yogurt cultures. Item(s) 2: Pasture Raised pork made into deli meats and sausages. Ingredients: pork, sea salt, celery powder, individual spices (no sugar, no carrageenan, no nitrates other than celery salt) I am aware that they may be considered SWPO, and thus will not comprise a majority of my diet
  8. If I choose a little dairy or just a sorbet even off-plan, is there such a thing without all the awful extras? I looked at TCBY, Pinkberry, which I love, Orange Leaf and Coldstone Creamery. My favorite Pinkberry seems to be the least sinful, but they still throw in rice starch at the end. Why on earth do any of these treats need all that crap in them? Just for filler and save money? Regardless, has anyone found a good option - even if it's in the frozen section at the store? Thanks!!!
  9. Okay, so today I'm reintroducing dairy while eating my otherwise totally compliant meals. For breakfast, I'm having a Greek yogurt. For lunch, I'm having a bit of cheddar cheese. For dinner, I'm having a tiny bit of ice cream (basically I took my reintroduction plan for dairy straight from ISWF). So I'm having this Greek yogurt, and the only ingredient is Cultured Grade A Nonfat milk. I've been eating it for about fifteen minutes (It's thick, I'm not used to the texture anymore, and plain Greek yogurt has always tasted like sour cream to me so it's taking forever to get through this) and I got a minor headache. Do you think it's possible the headache is from the dairy? Or could it be from something else? Would that affect come on so quickly? And how long do you think it would take for my stomach to feel wonky? And would I react to different dairy products in different ways? Like say I can't eat yogurt but I can have some cheeses. Is that possible? Because to be honest I don't particularly care about having yogurt and ice cream, but there are several recipes I would like to try that have mozzarella, cheddar, or feta cheese, so I'm really keeping my fingers crossed here. Thanks in advance for any input!
  10. Hi everyone, I've already completed my Whole30, and created this recipe the other day: 1 cup of coconut milk 2 tbsp of sauerkraut juice 1,5-2 sheets of gelatin Soak the gelatin in a bit of cold water until the sheets are soft. Meanwhile warm up the coconut milk, but do not boil. Let the gelatin dissolve in the coconut milk and add the juice and mix well. Let it cool for a bit in a bowl on the kitchen bench, then let it set (preferably overnight) in the fridge. My blogpost can be found here: I got a few positive responses from people that wanted to try this on the whole30, but i'm not sure if it's ok or not, so that's why i'm checking!