aprince21 Posted June 18, 2014 Share Posted June 18, 2014 I know we are supposed to include healthy fats into our meals, but I am struggling with this. I do not like avocado and I have tried to include it in meals every way possible. I do really like nuts (almonds and cashews mostly) but I don't want to over eat them. Any suggestions on what to eat? Link to comment Share on other sites More sharing options...
GFChris Posted June 18, 2014 Share Posted June 18, 2014 You are wise not to over eat on nuts: the recommendation is to limit their use as a fat on a Whole30. There are several additional compliant fat choices, including coconut oil, coconut milk, clarified butter, ghee, olives, lard, tallow, and duck fat. Link to comment Share on other sites More sharing options...
msssjenna Posted June 18, 2014 Share Posted June 18, 2014 coconut oil (mash into a sweet potato) coconut milk (drink right from the can!) olives. I seriously love olives. Link to comment Share on other sites More sharing options...
aprince21 Posted June 18, 2014 Author Share Posted June 18, 2014 I love olive too! I should definitely start including that in some salads. Also does anyone have a good coconut oil they recommmend? Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted June 18, 2014 Moderators Share Posted June 18, 2014 Also does anyone have a good coconut oil they recommmend? I don't necessarily have a brand to recommend, I've bought several that I like, I just get whatever I can find in whatever store I'm at. But I will point out one thing that may make a difference for you -- unrefined, virgin coconut oil smells and tastes like coconut. I honestly don't notice it in anything I cook with it, but I love coconut, so that may be why it doesn't bother me. Refined coconut oil will not smell or taste like coconut, so if you don't like the smell/taste, look for a refined oil. (Both should be solid at room temp -- I'm not sure what the liquefied coconut oils I've seen around are.) Some people are very bothered by the taste of coconut oil, especially in savory foods, so I thought I'd mention it. Link to comment Share on other sites More sharing options...
GlennR Posted June 19, 2014 Share Posted June 19, 2014 Homemade mayo. It literally takes 2 minutes. (Use light olive oil, not EVOO.) Link to comment Share on other sites More sharing options...
Vian Posted June 19, 2014 Share Posted June 19, 2014 I use coconut oil for sweeter things, like sweet potatoes, or in my breakfast scramble with sweet potato and home made sausage, shallots, and kale, or anything that is going to have other coconut in it anyway, like curries with coconut milk in them. For anything else where I don't want the coconut flavor, I use ghee, lard, tallow, or bacon grease. Link to comment Share on other sites More sharing options...
Rebe_J Posted June 21, 2014 Share Posted June 21, 2014 I use coconut oil a lot, and I like the coconut flavor most of the time. However, when I'm cooking something--like eggs--that wouldn't go well with that flavor, I just add a little salt to the melting oil. No coconut flavor. Link to comment Share on other sites More sharing options...
GlennR Posted June 21, 2014 Share Posted June 21, 2014 I use coconut oil a lot, and I like the coconut flavor most of the time. However, when I'm cooking something--like eggs--that wouldn't go well with that flavor, I just add a little salt to the melting oil. No coconut flavor. Never heard of this. I'm gonna try it. Link to comment Share on other sites More sharing options...
praxisproject Posted June 23, 2014 Share Posted June 23, 2014 Duck fat and goose fat are also delicious for cooking veggies and meats. If you're not sure where to find them, european markets/delis often have both, as so some french stores or specialty ingredient stores. Asian markets may have duck fat, but rarely goose fat. Great alternatives to coconut oil if you don't want to use ghee. If you can't get either, cook some whole chickens and keep the chicken fat Link to comment Share on other sites More sharing options...
Hutlifr Posted June 23, 2014 Share Posted June 23, 2014 The whole fats thing Is a real struggle for me too, because for so long I was cutting fats... Am on day 5. So now, I pour 1 tbs of olive olive onto a dish, and dip my grilled meats into it. I just love the taste of grilled meat and olive oil! Link to comment Share on other sites More sharing options...
sarahbeth15 Posted June 25, 2014 Share Posted June 25, 2014 I can't find any olives that aren't in sunflower oil - and usually with preservatives in. Can I have olives in brine? What's the best option? Link to comment Share on other sites More sharing options...
GlennR Posted June 26, 2014 Share Posted June 26, 2014 I can't find any olives that aren't in sunflower oil - and usually with preservatives in. Can I have olives in brine? What's the best option? Sunflower is only okay if you're eating out and it's unavoidable (i.e., it's what the restaurant uses). For home eating, it's best to avoid. If by brine you mean water + salt, then that's perfect! Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted June 26, 2014 Moderators Share Posted June 26, 2014 You should be able to find canned olives in most grocery stores without any oil in the ingredients. Try the tomato sauce aisle. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted July 3, 2014 Share Posted July 3, 2014 For clarification: If the only compliant olives you can find are in sunflower oil, they'd be okay. Don't make them your primary fat source, but they wouldn't be excluded. Link to comment Share on other sites More sharing options...
praxisproject Posted August 7, 2014 Share Posted August 7, 2014 If you have trouble finding olive products made only with olives, look for products from olive farms, it's much cheaper for them to use their own oil Link to comment Share on other sites More sharing options...
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