Nadia B Posted April 21, 2013 Author Share Posted April 21, 2013 I do! Since ditching grains and the rest my kp has improved a lot. I have always had better skin in summer (=sun=vitD), so it is logical FCLO helps. I was hesitant, but talked with several ppl here who took it for helping their skin conditions. I have Green Pastures as well. Let's compare notes after some time. Deep moisturising with coconut oil helps too. Link to comment Share on other sites More sharing options...
Moluv Posted April 21, 2013 Share Posted April 21, 2013 Ok- how do you take yours? I have a hard time with the taste and texture. Before (and after) W30 I would take it with a bit of raw honey. How do you know if its still good? Mine has a "made on" date but no mention anywhere about when it goes bad. I didn't take it the whole time of w30 because of no honey and now I think it tastes weird, but it always tasted horrid so I don't even know. Link to comment Share on other sites More sharing options...
Nadia B Posted April 21, 2013 Author Share Posted April 21, 2013 Hmm sorry, I don't struggle at all. I have it in capsules. They have a bit of a fishy smell, but I can bear with it. I know that a lot of parents blog how to make kids take it, look it up? Link to comment Share on other sites More sharing options...
Moluv Posted April 21, 2013 Share Posted April 21, 2013 Oh, I have the gel. Link to comment Share on other sites More sharing options...
Nadia B Posted April 22, 2013 Author Share Posted April 22, 2013 Day 17. Update. Good day and lots of food. I got carried away with laundry (hate it) and was superlate for the first ballet class. Result - near the fridge lunch again. Spinach, baked salmon, cucumber, mushrooms, leftover salsa. Made it on time. New teacher is fantastic. I love feeling of muscle work every second. Today we practiced "passe". Endless front aaaand back, front aaand back. It is a movement when leg passes the standing leg sliding close to the knee (to go from front to the back it has to go over the knee errr) fully turned out. Standing leg stretched out (it's not a move, but a feeling of tension and lifting, and turning out). Hips parallel to the ground, no help from them. Fascinating, how easy looking moves require so much work. No point shoes for me, but like this! Got home hungry and had cup of broth with sauerkraut, slice of squash with pumpkin seed butter and a tiny bit of bacon. Genius. Did some more chores while watching "Julie and Julia". I love this movie. Scene where she chops onions? Butter quote? Perfect background for doing houshold chores. Cooked dinner. Loved it. I had caulirice pilaf + preserved lemons + my beef liver experimental Moroccan ehm..pieces? Two spoons of pumpkin butter and a slice of apple. Just because. Trying to go to bed early and have a nice long sleep. Cheers! Link to comment Share on other sites More sharing options...
Nadia B Posted April 22, 2013 Author Share Posted April 22, 2013 Day 18. I love that however shitty the day is about to be (the case today) there is at least one amazing thing in it - my breakfast. I had beans with thyme/prosciutto/hazelnuts + my homemade cured meat +olives. The longer it cures the better it gets. One more week or so and test again. Other than that everything is not so good. I am all cranky and sore - did some yoga routine and it didn't help. I have crazy breakouts (on the back too! that's the worse). My period is 10 days late. I am bloated and I have no explanation for this. Maybe I accidentally ate a little fish tank at night, because this is the feeling exactly. Magnesium, lemon water and coffee didn't do the job for the bathroom business in the morning. Couple hours after my tummy rebelled and I am thinking of moving to the WC with my laptop. And it's cold. And argghgfghsgh. Link to comment Share on other sites More sharing options...
missmary Posted April 22, 2013 Share Posted April 22, 2013 oh no! feel better quickly! I've never eaten a fish tank (don't know how that feels) but it doesn't seem good. Link to comment Share on other sites More sharing options...
MelliebuStacey Posted April 22, 2013 Share Posted April 22, 2013 Day 18. I love that however shitty the day is about to be (the case today) there is at least one amazing thing in it - my breakfast. I had beans with thyme/prosciutto/hazelnuts + my homemade cured meat +olives. The longer it cures the better it gets. One more week or so and test again. Other than that everything is not so good. I am all cranky and sore - did some yoga routine and it didn't help. I have crazy breakouts (on the back too! that's the worse). My period is 10 days late. I am bloated and I have no explanation for this. Maybe I accidentally ate a little fish tank at night, because this is the feeling exactly. Magnesium, lemon water and coffee didn't do the job for the bathroom business in the morning. Couple hours after my tummy rebelled and I am thinking of moving to the WC with my laptop. And it's cold. And argghgfghsgh. that cured meat looks divine. Soul (food) sisters, for sure. oh no! feel better quickly! I've never eaten a fish tank (don't know how that feels) but it doesn't seem good. I'm with MissM here--never eaten a fishtank; however, feel better and soon! Link to comment Share on other sites More sharing options...
kb0426 Posted April 22, 2013 Share Posted April 22, 2013 Nadia, I did some interesting reading last night. It was actually your first whole30 log! I am not sure if you have noticed it or not, but there is a remarkable difference in your relationship with food since that first time around. Just wanted to point it out as you deserve a hooray! Link to comment Share on other sites More sharing options...
MelliebuStacey Posted April 22, 2013 Share Posted April 22, 2013 Nadia, I did some interesting reading last night. It was actually your first whole30 log! I am not sure if you have noticed it or not, but there is a remarkable difference in your relationship with food since that first time around. Just wanted to point it out as you deserve a hooray! HIP HIP HOORAYYY Link to comment Share on other sites More sharing options...
Nadia B Posted April 22, 2013 Author Share Posted April 22, 2013 Nadia, I did some interesting reading last night. It was actually your first whole30 log! I am not sure if you have noticed it or not, but there is a remarkable difference in your relationship with food since that first time around. Just wanted to point it out as you deserve a hooray! Oh no, why would you voluntarily get yourself depressed? It feels to me like it was a different person writing those posts. Funny, but I can't even eat that much now.Thank you so much for taking a moment to write about it. Link to comment Share on other sites More sharing options...
Derval Posted April 22, 2013 Share Posted April 22, 2013 Nadia, I did some interesting reading last night. It was actually your first whole30 log! I am not sure if you have noticed it or not, but there is a remarkable difference in your relationship with food since that first time around. Just wanted to point it out as you deserve a hooray! Link to comment Share on other sites More sharing options...
Nadia B Posted April 22, 2013 Author Share Posted April 22, 2013 M, does your cat do this after pureed rabbit? Maybe not, ladies don't do crazy stuff like that. Cauliflower rice and fish roe curry for lunch. No picture, looked like white mush. Tasted good. Went to do what upset girls do during lunch. Sephora nail bar. By the time I had to head back my nails were not dry, so I couldn't take the wallet out and buy the polish. For good. Great dinner. Daikon/carrot slaw with sunshine sauce (used pimpkin seed butter, I like it better) and pumpkin/sardines fritters (recipe from thread). Too sweet for mee, I'd use half zuchinni half pumpkin next time. Maybe it needs something tart too. Tasty regardless. Fish tank is half size now and I am taking a risk going to yoga. Sore muscles need stretch. And I need to practice headstand, because I still suck and I have 12 days only. Never happened. Yoga class was replaced with pump. Idiots. That's why I am changing the gym. They have a ridiculous "joining fee". 150 $ with the under 30 discount. Just because it happens to be in the financial district, just because I happen to live nearby. I just can't hand them my credit card. I will eventually, it's a great facility and I don't have much options after my current gym has merged with another chain. Anyways, I did some yoga online from Tara Stiles channel. Link to comment Share on other sites More sharing options...
kb0426 Posted April 23, 2013 Share Posted April 23, 2013 I love that polish color! Link to comment Share on other sites More sharing options...
Moderators LadyM Posted April 23, 2013 Moderators Share Posted April 23, 2013 Your cured meat is gorgeous. I am so impressed with your mad kitchen skillz! And gorgeous photos! Love following your ballet progress, too. Have you danced since you were a child, or is it something you've begun as an adult? I started taking classical ballet in college and would love to return to the barre one day. In the meantime, I take in performances. Going to see the Joffrey do Othello in Chicago this weekend, woot! Link to comment Share on other sites More sharing options...
Nadia B Posted April 23, 2013 Author Share Posted April 23, 2013 Oh how sweet, thank you. Cured meat is silly easy to make. Place in coarse salt and pepper for 24 hours, cold cure for 24 hours, rub spices and cure=keep in the fridge (best to hang it there) for at least a week. I think 3 is best. Tadaa. I did ballet as a kid, like 5 years old, but then I had to stop taking classes. There is no such thing as ballet for fun in Russia, so being a chubby kid I couldn't go back to dancing. Started dancing here in Canada accidentaly then finally got brave enough to sign up for ballet program. How silly it was to think that I need to be toothpick skinny to do this. Barre doesn't care and floor doesn't care. Ballet season here is over, but famos ballet from my home city is coming in May. I think I was the first one to buy tickets the minute they went for sale Thanks for stopping by, liver buddy! Enjoy the show, it's going to be fantastic I am sure. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted April 23, 2013 Moderators Share Posted April 23, 2013 I am going to try curing meat, thanks to your inspiration. Thank you for expanding my repertoire! Best cuts of meat for the job? I share your passion and experience, to some degree, with ballet (and, of course, privilege Russian style above others!). When I took class in college, I was the heaviest I'd ever been--post cancer with burgeoning and undiagnosed hypothyroidism. But I had amazing teachers and they actually put me on stage! Life changing for sure. I love your descriptions of ballet. Wonderful writing! Link to comment Share on other sites More sharing options...
Nadia B Posted April 23, 2013 Author Share Posted April 23, 2013 That was am amazing thing for them to do. I read your story last night and it got my eyes teary. Wish you strength and determination to fight for better health. I am going to try curing meat, thanks to your inspiration. Thank you for expanding my repertoire! Best cuts of meat for the job? Note - this is my first time curing experiment. I took tenderloin (2,2 lb) + coarse (this is important, fine salt won't work) salt (2,2 lb) + 1 tBsp black pepper (coarsely ground as well). Place some salt mix on the bottom of a deep dish, place meat, cover with rest of salt completely. Cover with plastic wrap. Let sit in the fridge for 12 hours. Wash it, pat dry, wrap in cheesecloth and let sit for another 12 hours. Roll it from time to time or better hang it for good air access. Prepare herbs. Grind garlic powder, rosemary, thyme, oregano and paprika (1tbsp each). Rub spices. Put back. Don't forget to roll it once a day. Taste after two weeks I saw a beef heart stew in your log. How do you cook it? I'd love to make new version. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted April 23, 2013 Moderators Share Posted April 23, 2013 Thank you for the recipe. I'm very excited. Might pick up a GF tenderloin today and give it a whirl. Do you add the herbs after the second 12-hour rest? The beef heart stew was my first foray, and I made it up as I went along. I sliced and grilled the heart after seasoning it with salt and pepper. Then I tossed it in the slow cooker with sweet potatoes, sautéed onion and garlic, and a can of tomatoes, set it on low and left it for abut a day, maybe longer. I added coconut milk to individual portions when I reheated it and ate it over baby kale and cauliflower pilaf. Very tasty! Link to comment Share on other sites More sharing options...
Nadia B Posted April 23, 2013 Author Share Posted April 23, 2013 Day 19. Just so you all know, Yoga + Radiohead is a wicked combo. Muscles are still super stiff boo. Wearing pregnant dress today as tummy is acting up again. Dad drove yesterday! Sneaked out of the house and drove the car. How stupid. Boys. Going to take day off and spend Thursday with parents. His gut has been naughty too. Aunt is still prepping for a Whole 30, but that's a theme for another post. Don't want to vent now. I'll help her. Breakfast: my loved celeriac/green beans salad (mixed up bottles and added evvo infused with orange oil, oh well) + chopped smoked lamb. Same white mush (cauliflower + roe curry) for lunch. Some lamb and a sundried tomato piece pre wo. Fireball meatballs post (they are perfect, I just can't stop raving about them lol). And then it's too late for dinner. I feel like this is not enough food at all. Huh? !Now very important question! This is what's happening in Kombuchaville. Is she ready? Is she dead? Experts? Susan, what was the site to read about it all? Cheers! Link to comment Share on other sites More sharing options...
Nadia B Posted April 23, 2013 Author Share Posted April 23, 2013 Thank you for the recipe. I'm very excited. Might pick up a GF tenderloin today and give it a whirl. Do you add the herbs after the second 12-hour rest? The beef heart stew was my first foray, and I made it up as I went along. I sliced and grilled the heart after seasoning it with salt and pepper. Then I tossed it in the slow cooker with sweet potatoes, sautéed onion and garlic, and a can of tomatoes, set it on low and left it for abut a day, maybe longer. I added coconut milk to individual portions when I reheated it and ate it over baby kale and cauliflower pilaf. Very tasty! Yes, 12 salt - 12 rest - 2 weeks with spice rub. Sounds fantastic, will visit my Asian neighbors as they have any offal anyone can imagine. I think I really need a slow cooker. Link to comment Share on other sites More sharing options...
Moluv Posted April 23, 2013 Share Posted April 23, 2013 All this ballet talk has me all goose-bumpy and teary-eyed. When I started W30 I thought it was going to be The Thing that would allow me to finally get the courage to take ballet classes. I never in a million years expected it to just just give me the confidence in the body I have but that is exactly what had happened. LadyM and Nadia (and others who posted on my log about it too) I am forever grateful. I have never participated in an online forum and I am a little surprised at the sense of community and caring to be found here. Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 23, 2013 Share Posted April 23, 2013 Fireballs are so on my list. Maybe next week. Link to comment Share on other sites More sharing options...
Nadia B Posted April 23, 2013 Author Share Posted April 23, 2013 Fireballs are so on my list. Maybe next week. Cool. I will do the 2/3 meat 1/3 sp ratio next time I think. I dream of the day we'll have cherries here. Her cherry chicken looks divine! Link to comment Share on other sites More sharing options...
Susan W Posted April 23, 2013 Share Posted April 23, 2013 Nad..she looks like mine did when I first got her. How long has she been like that? Mine lives at the bottom too. No problem there. First...if you have been brewing your booch for a week to ten days, you should taste it. If it's really sweet, then it isn't ready. If you taste a little vinegar in a zingy way, its ready. MM lets hers go longer to get rid of more sugar. They like to be kept between 78 and 82 degrees. I have a heat strip because it's still chilly here. She may be a little sleepy or even dormant because of being cold. Is there anything floating on top? That would be a good thing because it is a baby SCOBY forming and it means your brew is healthy. Robin taught me that. :0) You also should cover the jar top with a breathable cloth and stick a rubber band over it so no fruit flies get in. The website is www.kombuchakamp.com. Lots of cool info and directions and recipes. I like the FAQ section. You can email them and attach your picture and they will answer you in a couple of days. Your nails always look so good. Link to comment Share on other sites More sharing options...
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