I’m doing Whole 30 by myself at home. Day four is today, It’s not that big a deal that I’m doing it alone- my husband leaves for work at 4 a.m, and he generally makes himself a sandwich or gets a bowl of oats for breakfast. He eats lunch at school (it is really inexpensive for him), and for dinner he doesn’t care what we eat. The two eldest girls are doing it at their houses, too, so we can check in with each other for support.
Anyway. Here we are. It’s much, much easier than Atkins Induction. It probably wouldn’t seem so easy if I hadn’t done Atkins a few times before. Of course, it’s early yet and I may crash and burn. See, I wrote this yesterday midafternoon but teh blog wasn’t working for me so I couldn’t post, and last night and this morning were more of a challenge. I was hungry and I wanted things not on the list. I did not eat them, but I really, really, really wanted to. I mixed some coconut cream with almond butter and had it spread on apple slices.
For breakfast today I used the home-made mayo I made yesterday and fixed a bowl of tuna salad with green onions and a diced apple (to substitute for sweet relish), which I had with Flax Crackers(the Italian flavors, made with only flaxseed, minced onion, tomato powder, spices and herbs). Picture at the top of the post.
I do miss dairy a little, and I always miss crackers, but it’s still simpler than Atkins for me.
It also helps that I made those meatballs and meatloaves ahead of time, and the EC shared a couple of chicken meals that she made. I bought some Shelton turkey sausage patties from Azure Standard, too, and I like eggs. Those are all things that make it easy for me. I could eat eggs for breakfast every day- oh, wait, I generally do have either Microwave Shirred Eggs, Omelettes, or little mini quiches based on this cheese-free, gluten-free egg rich recipe.
I will be making my own mayo soon- I have to figure out how to do it without my regular blender jar, though, ‘cos it broke, and now I have just my regular sized mason jar. Of course, that could make it simpler to just mix, remove blender cap, add jar lid, and chill. But I think it will be easier with the stick blender. Hmmm. I’ll let you know.
As I said, most of this I wrote yesterday afternoon, but then the blog wasn’t working for me. I did make mayo. I didn’t follow the directions as I usually do, so the mayonnaise is not as thick as I generally like it, but yes, the stick blender in the jar worked great. It worked so well without following directions, I have high hopes for next time actually following the directions will work out even better. What I did wrong: I just put all ingredients in the jar at once, instead of mixing together the eggs and vinegar first and then slowly pouring in the oil. Next time I will be more patient.
I have also been enjoying putting some frozen, organic butternut squash in the oven along with my sausages, dabbing the squash all over with some Ghee, or Clarified Butter, and then cooking for 20 minutes. Then I salt the butternut squash and mash them with a spoon, and it’s like mashed potatoes only better. I tried cooking them on the stovetop and mashing them, and I didn’t like the results nearly so much, I am not sure why. The squashy flavor was too strong, and the texture wasn’t as pleasant.
I think I will probably ‘cheat’ this month and do some of my coconut almond pancakes, though. The Whole30 People’s reasoning behind banning even grain/sugar free paleo pancakes is because you still crave them with sugary toppings, but I don’t. I prefer these pancakes with just butter on them, or almond butter, and they do allow a coconut wrap that is just incredibly expensive for what you get, so I think I’ll use these instead (oh, wait, no, they don’t any more). Whatever:
My totally Paleo and unsweetened pancakes:
I just put these ingredients in a blender or food processor:
3 T. oil (I used sunflower oil because I had it)
1/2 generous cup each:
almond or coconut milk
slivered almonds (optional, I suppose. But why?)
1/2 t. salt
1 teaspoon of aluminum free baking powder
Let sit a minute or two to thicken. then spread gently in pan and cook like pancakes. I make them silver-dollar sized and, as I said, just butter (or ghee) is all I really want, or possibly a bit of almond butter. Hmm. I think they might be good with chicken salad, though.
Somebody asked for my date, nut, dried fruit candy recipe, the one I made for Jenny and the Boy on their train ride. All the ingredients are okay by Whole30 which is what made me think of it, but the finished product is almost certainly not because it’s a lot like a candy. Then again, if Larabars, Cherry Pie Fruit & Nut Food bars are okay on their plan, then these ought to be.
I don’t really have a recipe.
nuts, probably almonds
(I usually have various dried fruits on hand. I take some of those and some almonds and I put them in the food processor with the S blades (I really could not manage without my blender, my crockpot, and my s bladed food processor). I whirl it. I add stuff like:
coconut oil, just a touch
more fruits or nuts as desired
coconut manna or coconut cream
sesame seeds, chia seeds, or flax seeds
I just add, whirl, taste, press with my finger, repeat until I get a taste and a consistency I like. It shouldn’t be so dry it’s falling apart and crumbly. It shouldn’t be so moist that it sticks all over everything but falls apart into wet globs if you try to pick it up. It should be just sticky enough you could roll it in a ball if you wanted to (lightly oil your hands if necessary).
I press this mixture down into a shallow container (pie pan, tupperware, whatever), and I usually score it now. Then chill it and break it into pieces. Really, it’s candy, which is why it’s probably not whole30 approved, even though all of the individual ingredients are. If you want it sweeter you can add a bit of maple syrup or honey to the food processor, but if you’re using dates or raisins, I think it’s plenty sweet enough.
The most useful dried fruits for this seem to be dates or raisins, followed by apricots, pineapple, peaches, craisins, and prunes if you’re not worried about the side effects. Dried pairs and apples are too leathery to use as your primary fruit, or at all, I think.
I get the coconut cream from Tropical Traditions (they had a buy one, get one free sale a while ago, and if you watch, they often have great sales). That is an affiliate link, but to be honest, I doubt it works. But I won’t whine about it. I like their products and their sales.
Actually, I’ve found that a spoonful of coconut cream mixed with a mango is more than sweet enough to satisfy any sugar cravings I might have. Way more. Mangos are like the home-made tropical fruit flavored ice-cream of the fruit world.
If you’re curious about Whole30, you can read more about it here.
Some of it doesn’t ring my bells- I don’t get allowing potatoes, dates, and straight fruit juice, but not a single stevia leaf, and I will probably ignore that as I almost never eat potatoes anyway. It’s funny to me when they say that the reason for banning even a whole stevia leaf is because it’s only purpose is to sweeten something, when to me, that is the only reason to use or eat dates- for the sweet. I don’t even really like them on their own. I buy them because the kids eat them, and because I use them to sweeten baked goods from time to time. So for me, dates would be worse than stevia. I don’t get no smoothies, but fruit juice is okay. My smoothies have a lot of green veggies in them, and they aren’t a food with no breaks for me.
I also figure I can cut myself a tiny, teeny, itty bitty amount of slack because they do allow table salt even though it has added sugar, and some oils they normally don’t allow because you ‘have to eat out sometimes.’ Well, I don’t. And I use Himalayan pink salt, so no added sugars. (Sherpa Pink Gourmet Himalayan Salt (5lb Bag Fine Grain)- that’s a great price for Himalayan, but yeah, it’s a pretty steep price for ‘salt’ so no guilt trips for not using it).
The HG is coming up today and I’m looking forward to some iced cinnamon coffee she says is amazing and totally whole30 compliant.
She also roasted raw cashews and says she may never buy them in a can again. I’m totally stealing her picture and recipe to share:
To roast, turn oven to 375. Mix with less than two tsp oil and the same of water…and however much seasoning you want, then toss with 1 1/2 cups of cashews and spread in pan. Cook fifteen minutes.
I did the same with almonds last night- I just used some pink salt along with ghee and water. She’s done salt, and then another time she did cinnamon. Yum. I think it might be fun to try a dusting of cocao powder and cinnamon with a touch of salt.
So, anyway- that’s where I am on day four of the whole 30. I share all this not to brag, because it’s laughable to brag about 4 days of this, but to encourage, and to embarass myself into sticking with it.