Well, I’ve gotten this far! Normally I cave in about now … and I must say I was really tempted yesterday as I made my family mushroom and chicken san choy bau for dinner (not my recipe choice) and while it contained some very lovely paleo ingredients, it also called for kecap manis (sweet soy) and peanuts. In hindsight I should have just substituted coconut aminos (why didn’t I think of that last night?!). Instead, I considered eating the very tasty looking mushroom mix v/s $300 donation to Mr Rabbit … and Continue reading
Technically, I’m only STARTING another Whole 30, rather than ‘doing’ another one, because I didn’t finish ‘doing’ the last one, nor the one before that, nor the one before that, nor … you get the idea.
Why didn’t I finish? I decided my desire for a quinoa cracker was worth more than my desire to finally finish a Whole 30. In hindsight, that seems silly, but it made sense at the time. One of my goals was to break the cycle of bad eating and drinking habits, which I did, until about 2 weeks later, when I started on my bad habits again (chocolate and wine being the most notable).
I’ve just come back from a spectacularly enjoyable 2 weeks in San Francisco, where I ate and drank whatever took my fancy, and I fancied a plentiful array of varied things (though mainly soft corn tacos with pulled pork, washed down with a margarita). My exercise routine was awesome at least; I walked almost everywhere, which meant up all those damn (but very pretty) hills. I also made it to San Francisco Crossfit which was one of the highlights of the trip. I’m totally in love with San Francisco – and not just because of SFCF although that does have somewhat to do with it 🙂
Anyhow, back to my reason for doing another Whole 30 and how I’m going to go about it a little differently this time. Continue reading
I’ve been making jerky on and off for a year now. I still always worry that it wont turn out properly, and I’ll kill someone because they’ve eaten not-quite-dehydrated-enough ‘raw’ meat. Mortality count at the time of posting: 0.
In one of my earlier posts I hypothesised that maple syrup (or sweetener in general) was fairly essential to making tasty jerky. Recent experiments have proved otherwise. This is a good thing because I can make Whole 30 compliant jerky quite easily.
This is how I now make my jerky: Continue reading
This Whole 30, I subscribed to the Whole30 daily email in an attempt to keep me on track. There have been some very useful tips and today’s email (Day 17) has some fantastic ideas for what to do with one of my favourite food accessories … home-made olive oil mayonnaise. I often end up eating it by the spoonful; it’s that good. Here’s a summary of what they suggest: Continue reading
It’s disgustingly hot at the moment – we’re in the middle of 4 consecutive days over 40C/104F.
I’m also in the middle of a Whole 30 challenge. The hardest part has been resisting sugar laden icy poles and sorbet. I’ve been making smoothies with frozen banana or pineapple (plus cacao powder, cocoa nibs, coconut cream, goji berries and water) and green juices (one green apple, lots of kale, cucumber, ginger, mint, lemon). I try not to have more than one of these a day to try to keep my sugar intake low … I’m not quite succeeding, as yummy scrummy nectarines and blueberries are in season.
A fantastic chilled Whole 30 recipe is Nom Nom Paleo’s Continue reading
It’s been a looong time since I last made meatballs. I remember them being a bit fiddly, so I usually just end up making a bolognaise-type sauce with mince instead. Fortunately, I decided to give them another go, and it turns out they can be quite easy and worth the little bit of extra effort.
Not only did I survive visiting my parents, but I made it through Week 1! Yay me! Quite an achievement given that it took me 3 days to complete Day 1. 😉 My food bill is certainly feeling the effects – for the better! Many people complain about Paleo being more expensive, but per kg, veggies – even the organic ones – are still cheap relative to many packaged goods and they’re certainly a lot healthier. Continue reading
Nine cups of vegetables per days is A LOT of vegetables. I still need to go and stock up on brightly coloureds (it was 40C/104F yesterday so I wasn’t going anywhere). Today I’m off to my folks, where my mum has a nice big food processor that’s perfect for making Kale Pesto and Watermelon and Tomato Gazpacho, both of which are rather tasty and an easy way of getting a huge intake of veg with little effort. I just need to be really careful to avoid contraband while I’m visiting. Their house is most certainly not Whole30 compliant (yet … I’ll get them to paleo eventually). In the meantime, I’ll need to be on guard at all times. Planning is everything – take my own foods and have a prepared list of items I will eat for breakfast, lunch, dinner and snacks. Not having a plan (and sticking to it!) is where I screwed up Day 1, Take 1 and 2 and have buggered up earlier attempts at Whole30 and even the final week of Slow Carb/4 Hour Body. Plan to succeed or you plan to fail! Continue reading