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MargaretAM

Starting February 20

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2 hours ago, KatKat said:

Meal 1 is usually a protein salad with some kind of dressing.  Meal 2 is leftovers from the night before.  Meal 3 is whatever I cook from the book. 

How about your portion sizes? What fats are you adding to meals? How much water are your drinking daily?

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2 hours ago, Efeiner said:

Could you share the Mexican breakfast casserole recipe? Keep up the good work!

sure thing: http://thefettle.com/2016/04/19/recipe-love-fajita-breakfast-casserole-by-the-fettle/

This afternoon it was hard to get started with cooking. It felt like a chore rather than a privelage. However, once I got started, I couldn't stop. LOL I have beef prepared for my plantain nachos. Pork is in the slow cooker and lemon chicken in the oven. 

 

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@TryingOver  I will look next time Im in the store thanks!  I was just thinking about boiling and cutting some up for the recipe.

2 hours ago, TryingOver said:

@KatKat I use canned pumpkin (not the pumpkin pie filling) in place of canned sweet potato. I've found it is easier to find a compliant version of that. 

@jmcbn  I try to use the hand measurement.  Sometimes I use my scale because its easier.  For example I had 3 oz of chicken this morning with the spaghetti squash and tomato sauce.  I guess I missed the fat there.  For my second one I had 4 oz of brisket, red pepper mayo, and cauliflower soup.  I try to fill my plate with veggies and protein.  Im still skeptical with the sauce portions though, it seems like a lot.  I put enough on my plate but usually its not what the recipe calls for.  Tons of water, Im guessing somewhere around 80 oz prob  more per day.

I usually double my recipes so I can have meals the next day.  I give my husband a bigger portion of everything (he's 6'3") and keep a smaller one for myself (I'm 4'11").

Really appreciate the feedback!  Im looking forward to trying other recipes not in the book.  Someone mentioned pad thai, where can I find that recipe?!

1 hour ago, jmcbn said:

How about your portion sizes? What fats are you adding to meals? How much water are your drinking daily?

 

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12 minutes ago, KatKat said:

I guess I missed the fat there

It's the fat that's going to provide energy & brain health so if you're missing fat regularly from meals you're gonna keep hitting walls.... Ignore what you add for cooking as most of it stay in the pan, then add a fat source to your plate - fat is your friend here.

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32 minutes ago, jmcbn said:

It's the fat that's going to provide energy & brain health so if you're missing fat regularly from meals you're gonna keep hitting walls.... Ignore what you add for cooking as most of it stay in the pan, then add a fat source to your plate - fat is your friend here.

Thanks @jmcbn  I just tried to make clarified butter but it seems off. Any opinions?  

image1.JPG

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34 minutes ago, KatKat said:

Thanks @jmcbn  I just tried to make clarified butter but it seems off. Any opinions?  

image1.JPG

When your butter is clarified it will be clear. It looks like you have milk solids at the bottom. It takes 30 minutes of simmering or more to get the water to evaporate and the milk solids to settle out. Then you strain through four layers of cheesecloth. If you want ghee or more browned butter, simmer longer but don't let the butter boil or burn.

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Has anyone bought a spiralizer? I'm debating if it's worth it, and if so, whether I should get a little hand-held one or one with a crank handle. I have so many gadgets as it is, the idea of getting another one just to make zucchini or sweet potato noodles seems silly, but I really miss being able to have "noodles" of some variety. 

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34 minutes ago, ArtFossil said:

When your butter is clarified it will be clear. It looks like you have milk solids at the bottom. It takes 30 minutes of simmering or more to get the water to evaporate and the milk solids to settle out. Then you strain through four layers of cheesecloth. If you want ghee or more browned butter, simmer longer but don't let the butter boil or burn.

@ArtFossil I took the milk solids out and then strained it.  That was the product.  I returned it to the pan and no milk solids came out, it started looking darker so I took it off the burner.  Strained it again and now I have clarified butter but darker in color.

14 minutes ago, DotinTO said:

Has anyone bought a spiralizer? I'm debating if it's worth it, and if so, whether I should get a little hand-held one or one with a crank handle. I have so many gadgets as it is, the idea of getting another one just to make zucchini or sweet potato noodles seems silly, but I really miss being able to have "noodles" of some variety. 

@DotinTO I bought mine last year (big one) and I love make zoodles it it.  I also used it to make potato chips.  Its bulky but a lifesaver when it comes to zoodles.

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No need to "take the milk solids out before straining. The cheesecloth straining will do that. And no need to return it in the pan. {Plus, there will be some milk solids left in the pan so you don't want to contaminate your newly strained butter.) Just simmer it to your tastes (I like the clarified butter state, not the browned butter ghee state), then strain into whatever container you're going to store it in and you're done. It should be clear, whether its yellow or browner in color.

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2 hours ago, DotinTO said:

Has anyone bought a spiralizer? I'm debating if it's worth it, and if so, whether I should get a little hand-held one or one with a crank handle. I have so many gadgets as it is, the idea of getting another one just to make zucchini or sweet potato noodles seems silly, but I really miss being able to have "noodles" of some variety. 

@DotinTO I love my spiralizer. In addition to "zoodles" I use mine to make cucumber noodles for cold "noodle" salads with an Asian vinaigrette (lime, coconut aminos, rice vinegar, ginger, and sesame oil). I use it even when not doing a Whole30. I have one that sits on the counter with a crank handle. It is a bit clunky and takes up a lot of space for something that doesn't get used regularly though. 

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Day 6 update: I did a lot of meal prep which I'm hoping will cut down on the amount of cooking, chopping, etc. I have to do during the week next week. We now have chicken breasts in a marinade, 2 chicken breasts grilled, sliced, and portioned, 7 cups of Madras chicken salad (http://nomnompaleo.com/post/108235360133/whole30-day-16-madras-chicken-salad), olives, garlic aioli, curry mayo, and lots of fresh vegetables. 

Tomorrow I'll be trying my hand at making bone broth for the first time. 

Today I had roasted vegetables and sausage for breakfast (a nice break from eggs), stuffed (with ground beef and kale) poblano peppers and avocado for lunch, and sweet potato shepherd's pie for dinner. When I was still hungry I passed up the larabar and rxbar and grabbed a handful of olives instead. Definitely a smarter choice! I knew dinner was a bit light on fat since we used a leaner ground lamb for it, so figured that would set my cravings to rest. 

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Proud of myself today.  I was with a gathering of friends and we had a potluck lunch.  I took a salad to share:  baby spinach, shredded chicken, diced apple, strawberries, blueberries, sunflower seeds, and Tessamae's balsamic dressing.   I ate a serving of the salad and some baby carrots and didn't even glance at the dessert table.  By 4pm though, I was sooo hungry.   Lunch was smaller than it should have been but I stayed compliant, so it was worth it.  With a 1 1/2 hour drive home, I wish I'd packed some snacks for the ride.  Lesson learned.  Picked up pizza for my family and while it baked in the oven, I nuked a large sweet potato.  They enjoyed their pizza while I had the sweet potato and some turkey.  I'm finishing off with a cup of tea w/coconut milk.  Overall, each day has gone pretty well so far.  Getting out of the habit of an after dinner dessert is my biggest challenge so far.  Chocolate sounds really good right now, but I'm not interested in starting over again from Day 1.  Focusing on that makes the chocolate sound slightly less appealing. 

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My dad and I went shopping today and I made the Pizza Spaghetti Pie (to prepare for next week) while he cooked burgers, pork chops, and asparagus on the grill. We got a bunch of veggies and ingredients for a couple of recipes I plan to cook up tomorrow as well. We had company over, and I had my burger without a bun or cheese and no one even questioned it. I always fear that eating differently from most people will create awkward situations and a need to explain myself, but in reality people are generally very supportive - if they even notice at all, that is.

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Got almost all the prep done today - with 2 of us working from midday to about 7.... Just Sunshine Sauce to make tomorrow.

20 hours ago, ShellyM said:

Wow!  This sounds like enough to feed a small army!  I know it goes fast when you are preparing 7x3x2 meals per week.  I usually split my "cook-up" into 2 sessions, since I am usually off from work on Wednesdays.  That's also a good day to get to the supermarket vs. weekend.  Let us know how you put this all together into dinners.  

 

@ShellyM I've attached our meal plan for the week so you can see how we're going to use everything. Hope it's helpful to someone!

19 hours ago, TryingOver said:

@Bonblis - I don't know about Australia, but here food that is close to its expiration date gets marked on clearance. I've found grass fed high quality ground beef and steaks on sale for the same price as the inexpensive stuff because it had to be cooked or frozen that day. When I see it on sale, I stock up (by 5-6 pounds) and throw it in the freezer. Same with chicken. I also plan so that if an ingredient isn't available in budget I can either swap it with something else (ex: swap pork roast for beef roast) or replace it with a different meal. 

I definitely think the idea of the "no recipe" meals will help. Also, in our area frozen produce can be less expensive than fresh, but just as good in a stir fry or steamed. 

If you have a smartphone, there are also apps that you can use to enter your grocery list and find the items on sale near you. 

@TryingOver Thanks for the tip about the app, I shall investigate! I also like your idea of having a stand-by menu option to account for sales. Grass-fed meat is harder to come by here. There's a small organic range at supermarkets, but it usually requires a 3/4 hr drive to a specialist butcher from we are to get any sort of range. Also, not a great range of frozen veges here,  kale is a new one but otherwise it's beans, peas, corn, carrots, cauli, broccoli, potato (or a combination of them), brussel sprouts and spinach. They have stir fry mixes, but there's often corn in those. Broccoli, sprouts and carrots are awful from frozen I think!

week 2 W30.pdf

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Almost 1 week done everyone!! Yay!! That's a NSV right there! 

My other NSV, and my first proper test was the charity event I went to last night which included 3 free drinks and a whole spread of food. I made sure I ate dinner before so I wouldn't be hungry and managed to drink sparkling water all night and actually wasn't tempted once! Not even when my husband shoved a crispy chicken tender right in my face and asked if I wanted some! I think this is my biggest success so far!

 

Keep going everyone!! You're all doing fab!

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20 hours ago, DotinTO said:

Has anyone bought a spiralizer? I'm debating if it's worth it, and if so, whether I should get a little hand-held one or one with a crank handle. I have so many gadgets as it is, the idea of getting another one just to make zucchini or sweet potato noodles seems silly, but I really miss being able to have "noodles" of some variety. 

I have a little held one and it's perfect for as much as I use it!  

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You guys are almost a week into the program now; how's it been?

My wife and I started yesterday Feb 25th and we're getting going pretty good so far.

 

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Apologies. Ignore my post above. I thought you'd stopped posting on Feb 17th but now I've realized that's just page one of many. I'll read your subsequent postings to catch-up.

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Day 8 and I'm going to lose it if I can't get this mayo recipe right!!  Is anyone else having a hard time making mayo? :( 

I've made sure ingredients are warm, went out and bought a light olive oil (first batch attempt was EVOO=failed), been using an immersion blender (I don't own a food processor).  and it keeps coming out runny.  Help??  Should I try a new recipe?  I had found a different one in a mayo thread.

NSV: went to a relatives for lunch today and stayed compliant despite people bugging me about "being a rabbit" -_- NSV two: turned down sweets on multiple offerings.

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Brandy, you rock! We're super proud of you. People just don't know. I must say that I don't feel like I eat like a rabbit. If fact, I used to have more salads than I do now. I don't feel limited at all. There's so much to make. I must share that I don't like using the same proteins for lunch and dinner. I find it funny when I'm planning. I avoid it if I can.

 I'm curious. What do you use the mayonnaise on or with? I bought Primal Kitchen's Chipotle and regular mayo, but have not used it yet. Do tell.

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1 minute ago, Kelley Flees said:

Brandy, you rock! We're super proud of you. People just don't know. I must say that I don't feel like I eat like a rabbit. If fact, I used to have more salads than I do now. I don't feel limited at all. There's so much to make. I must share that I don't like using the same proteins for lunch and dinner. I find it funny when I'm planning. I avoid it if I can.

 I'm curious. What do you use the mayonnaise on or with? I bought Primal Kitchen's Chipotle and regular mayo, but have not used it yet. Do tell.

Thanks Kelly- I don't feel like a rabbit either!!  I feel like I've been eating more diverse foods than I did before this, and while that includes a lot of veggies, it's also been a great variety of delicious and filling foods.  I don't see this as a diet (it's about changing my lifestyle!), but most of my family does.

I had planned to use mayo to make ranch for veggies, to use on boiled eggs, and to make tuna salad but so far it's been a complete fail! ha!  Where did you find this Primal Kitchen brand?  I'll have to google it and see if I can just buy some compliant mayo near me because I can not make this mayo for the life of me and oil is too damn expensive to be wasting (haha)  

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29 minutes ago, brandyontherun said:

Day 8 and I'm going to lose it if I can't get this mayo recipe right!!  Is anyone else having a hard time making mayo? :( 

I've made sure ingredients are warm, went out and bought a light olive oil (first batch attempt was EVOO=failed), been using an immersion blender (I don't own a food processor).  and it keeps coming out runny.  Help??  Should I try a new recipe?  I had found a different one in a mayo thread.

NSV: went to a relatives for lunch today and stayed compliant despite people bugging me about "being a rabbit" -_- NSV two: turned down sweets on multiple offerings.

My first batch was super runny.  The immersion blender did the trick for me.  Drop the egg, add all the oil and spices.  Top with the juice.  Voila.  Are you using light evo?

Today has been great!  I made the carnitas from the book last night and what a winner!  Had them agin for lunch.  Some of the meal servings are off IMO.  I made 3.77lb of pork and I got 7 servings out of it.  Did my meal plan today!  

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It's Sunday... are you prepping today too?  I feel like I've been in the kitchen all afternoon! :P 

I made a spaghetti squash casserole (the same one I posted above) and it smells delicious.  Although it can get boring to have the same lunch at work everyday, I know I'll be happy to not worry about lunches this week!  

The best... two different people came up to me today and commented about my weight loss!  I lost 16lbs my first round and jumped into round 2 right after.  I can feel (in my clothes) that I've lost more but am resisting the scale.  It felt nice to have positive compliments! :D 

 

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4 hours ago, brandyontherun said:

Day 8 and I'm going to lose it if I can't get this mayo recipe right!!  Is anyone else having a hard time making mayo? :( 

I've made sure ingredients are warm, went out and bought a light olive oil (first batch attempt was EVOO=failed), been using an immersion blender (I don't own a food processor).  and it keeps coming out runny.  Help??  Should I try a new recipe?  I had found a different one in a mayo thread.

NSV: went to a relatives for lunch today and stayed compliant despite people bugging me about "being a rabbit" -_- NSV two: turned down sweets on multiple offerings.

@brandyontherun I found this recently that I'm going to try for the mayo, but I used the technique to make ranch dressing and got great results. I did bring the egg to room temp (3 mins in a cup of hot water) . http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/

Good luck - it must be frustrating!

 

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Day 7 and my husband is definitely fitting the timeline and feeling exhausted. I'm feeling a bit emotional. The roast that I made for dinner did not turn out well (way too tough) which was a pretty big bummer (especially because I was hoping for some tasty leftovers). 

Do any of you have favorite slow cooker or pot roast recipes? I think I'm going to try again next weekend with a different cut of meat. 

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