samalope Posted November 13, 2017 Share Posted November 13, 2017 I just successfully made mayo the other day.. and that was mostly so I could have coleslaw! I don't know what is so good about coleslaw, the cold crisp crunch? (This is the recipe I used if you're interested) Anyway, I was thinking about how a lot of the food I eat doesn't have a lot of crunch. Maybe I'm not making it right. Do you all have some favorite crunchy Whole30 foods? Link to comment Share on other sites More sharing options...
T2Andrew Posted November 13, 2017 Share Posted November 13, 2017 I too miss crunchy stuff, but I don't crave it. You can oven roast thinly sliced veggies, potato skins, bussels sprouts leaves, kale, etc, as compliant crunchy things! Link to comment Share on other sites More sharing options...
ELemon30 Posted November 26, 2017 Share Posted November 26, 2017 I don’t do it often but I like to throw some pepitas in a dry pan and toast them. I’ve added them to the stuffing in stuffed peppers and really liked it! Also good for salads or on top of soup. Link to comment Share on other sites More sharing options...
laura_juggles Posted November 27, 2017 Share Posted November 27, 2017 Sometimes if I just really want something to crunch on, I'll add some raw apple or carrots as a part of a meal. There's something inherently satisfying in sinking your teeth into an apple and knowing it's still a healthy addition to my meal. Link to comment Share on other sites More sharing options...
nicol3rahhh Posted April 6, 2018 Share Posted April 6, 2018 I keep a bag of W30 sunflower seeds on hand to sprinkle on salads (or anything...) when I'm in need of some crunch. Link to comment Share on other sites More sharing options...
Jorfdan Posted August 10, 2018 Share Posted August 10, 2018 I realized I was getting bored with some of my meals because of the lack of crunch. I find mixing in nuts/seeds can help, but I love making my own plantain or sweet potatoes chips (not nearly hard as I thought it would be), fried onions, thinly bakes veggies, etc. I try to keep frying foods at most every other week and use it more as a garnish for my meal. For example, I made mashed cauliflower with spinach and mushroom as a side for flank steak this week. I noticed I was getting burned out, so I added a nice drizzle of herb mayo sauce on the steak and crushed up a bit of my fried sweet potato chips over the mash. I consider my fried versions as emergency only because I don't want to become dependent on them for meals/snacks, but I like having them as a back pocket trick for variety. I also don't eat my fried things as a snack which has kept me from going crazy with it. Link to comment Share on other sites More sharing options...
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