Archive | March, 2013

Almost Done with the Whole30(60)!

26 Mar

So we are almost done with our challenge now, and I haven’t heard from too many of you lately.

How are things going?!

What has been the biggest challenge for you to date?  Have you figured out any good ways to get past this challenge?

What has been your biggest insight so far?

For myself, my first time through the Whole30 it was that I wasn’t as “tolerant” of dairy as I thought I was.  I generally stay away from the stuff, but sometimes like a little feta mixed into salads for saltiness and texture.  

Any new favorite foods?

After trying the Whole30, I discovered that I actually really liked zucchini and beets.

Any big Whole30-approved attempts for Passover or Easter?

If only there was an easy way to make gluten-free Matzo right?

What have you been cooking?

Here are my latest attempts in the kitchen:

Spaghettin Squash Bolognese

Spaghettin Squash Bolognese

New York Strip and Carmelized Mushrooms with Braised Greens and Pureed Yams

New York Strip and Carmelized Mushrooms with Braised Greens and Pureed Yams

We’d love to hear from all of you as we wind down to the end of the challenge.  And stay tuned for a post this weekend on how to navigate the post-Whole30 landscape and get back to the “real world”.

Hint: it doesn’t involve adding back in MOST of those foods

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What’s going on with YOUR Whole 60?

6 Mar

So we’ve passed the 30 day marker!  How many of you are staying on for the Whole 60?  I know that Kendra and myself are going strong, as well as some of you.  Who else is on board?  We need to hear from you.  As a little kick-start, I wanted to post a photo of what I have been up to lately in the kitchen.  

As some of you may know already, I’m kind of a kitchen geek, always trying out different things, tinkering with recipes, and trying to expand my boundaries.  Most recently, this has meant canning and fermenting.  While I have made kimchi and sauerkraut in the past, my most recent obsession has been kombucha.  In essence, it is a slightly effervescent, slightly bitter fermented tea beverage with a multitude of purported health benefits.  Anyways, check out the picture of the tasty fermented and canned foods that I have made recently.

Image

Delicious canned and fermented foods: Brewed black tea kombucha, habanero salsa (top), preserved lemons (bottom), fermenting ginger tea kombucha, pickled beets, canned roasted red and yellow peppers

What have you been up to in the kitchen lately?  Let us know any new discoveries you have made or challenges you have been having.