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Posts posted by Vian

  1. The first flavor I tried - cherry vanilla - was not great. I tossed it. The second flavor, however, was peach ginger, and it's amazing! I pureed some fresh local yellow peaches with some grated fresh ginger and mixed it with my kombucha, then let it sit for 24 hours to infuse, then strained the kombucha through a coffee filter because I can't stand to drink the pulp, then let it ferment for 2 more days and then put it in the fridge to chill. It's sooo good!


    Next flavor is going to be strawberry mint!

  2. I have been without a job for over 2 years now, going to school and living off financial aid and the kindness of my family. A couple weeks ago I got a job making more than I ever have before, so of course I am planning for all the things I want to buy that I haven't been able to afford. I wont be buying anything immediately, this is more for within the next 6-12 months as I am able to save money to buy some of the things (some are a bit expensive!).


    So I am looking for nerd recommendations for the following:


    Cell phone. I have had cricket for the past almost 3 years because it's no contract, but I hate the service. Also, my phone is lame and old (some kind of samsung with a touch screen and a slide out keyboard...no data, does nothing but make calls and send texts). I want a smart phone! I want unlimited calls and texts and enough data that I won't have to be super careful about using it (I'll probably just use it to look stuff up and surf forums while I'm at work or the grocery store.) I want a service and phone with good customer service, good call quality, and good coverage in my area (eastern washington state). Also, I'm not married to apple. I've never actually used an apple product. I love my PC, so an iPhone is not mandatory. If it has a decent camera for taking pics when I don't have my more expensive camera with me, that would be awesome too.


    Camera. I love photography, but I've never used a really nice digital camera. I want something that is not crazy expensive (like in the several thousand dollar range) but that takes really good macro pictures. Macros are my favorite. If it has removable lenses with a macro lense that can be purchased separately, that would be amazing.




  3. The perfect roast chicken has always eluded me. I never know how long to cook them, and I think they're done and cut into the leg to see if the juices run clear, or stab a thermometer into them to check if they're done, and I'm never sure if they are or not. This time, I got it right!


    1 whole chicken, giblets removed

    1 1/2 tsp. Himalayan salt

    1 tsp. cracked black pepper

    1 tsp. garlic powder

    3-4 garlic cloves

    1 small onion

    1 lemon

    4 tbs. butter at room temperature (or ghee if you are paleo, but the skin probably won't get as much color on it.)


    Preheat oven to 375 degrees


    Wash the chicken and pat the skin dry with paper towels. Place in a baking dish. Take the butter with your fingers and rub it all over the skin. Sprinkle with salt, pepper, and garlic powder, then squeeze half the lemon over it. Stuff the cavity with the other half of the lemon and the onion cut into wedges and the garlic (some fresh herbs would also be lovely stuffed inside the cavity and chopped and sprinkled on top). 


    Roast in the oven uncovered for about an hour and 40 minutes to 2 hours. I literally just left it and did other things. I peeked at it a couple times, but never took it out of the oven or opened the door all the way. I put it in at 3:20pm and pulled it out at 5, so 1 hour and 40 minutes. My chicken was about 4-4.5 pounds. It was juicy and delicious. I carved it up and then took the pan drippings and simmered them in a pan to reduce them and spooned it over the meat on the plate. Delish!

  4. So it's been 12 days and I waited that long because I just haven't really had time to pour off my booch to do the second ferment. I tasted it today and it's nice and tart, but not vinegary, so I think it's perfect for the second ferment. The scoby has grown to cover the whole top of the CB container and is about 1/4" thick. It's not winning any beauty contests, but it's working really well. The booch that I poured off this morning is as carbonated as the stuff from the store already! And I haven't even done the second ferment yet! The CO2 is getting trapped under the scoby.


    I poured off 2 quarts and I'm going to flavor it with a cherry puree and vanilla and almond extract.





  5. Vitamin water is not superior to gatorade. It's just another sugar drink with artificial flavors. It might have a bit less sugar than soda, but it's still just a lot of empty liquid calories that don't signal to your brain that you consumed them. Don't drink your calories if you are trying to lose weight/fat.

  6. I've been relatively inactive for a while, just hanging around the house mostly, but I got a job about a week ago that involves standing all day and moving around a bit. While I was sitting around at home, I felt like I was hungry all the time, especially the first 2 weeks of my whole30 that I completed on July 20th. Now that I'm on my feet and moving around a bit more, I find that I'm less hungry. I can barely get my breakfast down in the morning, and I usually don't eat all my lunch, dinner, I wait until I've been home like an hour or so before making it and usually can't finish it all either. I don't snack at all really.


    Any ideas?

  7. Dairy is not the best source of calcium. It's in there, but most of it is added after processing, and it's not very bio available. Better sources are leafy greens. Lettuce, spinach, kale, chard, etc. Any dark green veggie has loads of calcium. 


    Also, I'm not sure why you are avoiding salt (My guess is doctors advice because of hypertension) but in many cases, REAL salt (unbleached sea salt and Himalayan pink salt) have been shown to improve heart health and stabilize blood pressure. http://wellnessmama.com/3745/is-salt-healthy/


    Definately try and get enough magnesium. I take 600mg of Magnesium Glycinate a day. It's easier to absorb than magnesium citrate (natural calm). I can only take half the reccomended dose of 375mg of natural calm before I get diarrhea, but I can take 600mg of Magnesium glycinate without any diarrhea. Calcium is also essential for proper nerve function. Most people get plenty of potassium because it's in almost everything.

  8. I looked on craigslist, and there was one person selling them for $10, but they said they were out and wouldn't have anymore for about 2 weeks. Then I was told there is a health food store here that sells them, so I called and they said they have a customer that brings them in and they give them away with a $10 purchase if you want one and they could give me a call when they get more. So I decided to just grow my own scoby because i'm impatient. I got some 32 oz. swing-top bottles for the second ferment. I plan to use fruit purees, and the first few times I'll probably put the bottles inside a large tub so if they explode, it's all contained, lol. At least until I get more familiar with the timing it requires.

  9. I just got into trying to brew my own Kombucha after reading about it on the Whole9life forums. I bought a bottle of GT's raw Original Kombucha and added a cup of tea with 1/4 c. sugar in a mason jar with paper towel on top held on by the jar ring. In 6 days I had a baby scoby...



    I went and got a glass drink dispenser at TJ Max (it's full of water to check for leaks) and washed it with distilled white vinegar.




    Today I think my baby scoby is ready to start brewing. I actually moved it too much and the first scoby sunk in the jar, so it started forming another one only a day later and it's already 1/4" thick. I boiled some tap water (our water is very tasty, just removing the tiny bit of chlorine in it) and brewed 4 green and 4 white tea bags in the water after it had cooled some. Green and white tea is easy to scald, so it's best to brew it at the same temperature you would drink it at, otherwise it tastes like burnt cigarettes. Since my drink dispenser holds 1.8 gallons, and I need to add in 2 cups of the old kombucha for acidity, I decided to do 5 quarts in my drink dispenser, so I did 1 1/4 cups sugar (1 cup per gallon). Once the tea is cool, I'll put it all in the drink dispenser and add my baby scoby!


    Anyone else brew kombucha?

  10. Made this lastnight and it is AWESOME.


    I used the almond flour crust here http://www.elanaspantry.com/paleo-pie-crust/ and it was tasty, but didn't really "go" with the quiche filling. The almonds and coconut oil made it pretty sweet. it would be amazing for a desert pie, but not quite savory enough for a quiche. It might be better if you subbed the coconut oil for butter or ghee though!


    But this would be equally amazing just being crustless.


    Ingredients for filling:


    5 eggs

    1 1/4c. half and half or whole milk

    1/4 tsp. sea salt (adding any salt makes it a little on the salty side between the bacon and feta, so this can totally be omitted)

    1/8 tsp. pepper (or more if you really like pepper

    1/8 tsp. fresh grated nutmeg

    1 package chopped frozen spinach (thawed)

    1/2-3/4c. feta cheese

    1/2 lb. bacon

    1-2 large shallots or 4-5 small ones


    Preheat oven to 375 degrees


    Start by chopping the bacon into small pieces and put it in a cold pan. Turn the heat to medium and let the bacon slowly render it's fat and crisp up. You want it pretty crispy, because it will absorb the moisture in the quiche and soften up later. Slice the shallots however you like. I had tiny ones so I used like 5 or 6 and just sliced them, so they formed pretty rings. Toss the shallots in with the bacon when the bacon is about halfway cooked and sautee the shallots until they are translucent and getting a little browned. To thaw the spinach, I put it in a saucepan and just heated it up with the lid on, then I put it in a mesh strainer over a small bowl and used a spatula to squeeze as much excess moisture from it as possible. Add the spinach to the bacon and shallots and break it up so everything is evenly mixed.


    Meanwhile, in a mixing bowl, combine the eggs, milk, salt, pepper, and nutmeg. Whisk it all together. Prepare your pie crust, if using, in a 9" pie pan and when the spinach and bacon mixture is all mixed and cooked, spread it evenly over the pie crust. Spinkle the top with feta cheese so it's evenly covered, then pour in the egg mixture slowly over the spinach mixture.


    Bake for 45-60 minutes until a toothpick inserted in the center comes out clean and the eggs are set in the middle.

  11. If you have a costco membership, get the ninja there, that way if it burns out, you can take it back. Also it comes with a second, smaller pitcher for food processing for the same $100. We got one and used it a lot last summer to make smoothies (after we discovered jamba juice, but didn't want to spend all the money there). It crushed ice and frozen fruit really well, and also makes a serviceable food processor in the smaller pitcher.

  12. I saw a recipe for Tacos Al Pastor on food network, and it looked amazingly tasty, so I went in search of a recipe that could be altered to fit whole30. I found one, the only ingredient that is not whole30 are the chipotle peppers in adobo. I cannot find any without added sugar, but I don't think the recipe suffers from leaving them out.


    Pork Al Pastor


    2-4 pounds pork shoulder meat

    1/4 of a ripe pineapple, cut into a small dice

    1 onion, diced (reserve some for garnish)

    1-2 cloves garlic, minced



    2 dried ancho or pasilla chiles

    1 dried guajillo chile

    3/4 c. fresh pineapple, diced (canned pineapple does not have the enzymes that will tenderize the pork, so make sure it's fresh!)

    1/2 medium onion, roughly chopped

    1 tbs. vinegar

    5 cloves garlic

    1/2 tsp. oregano

    2 tsp. salt (remember this will cover up to 4 pounds of meat!)

    1/2 tsp. paprika

    1 chipotle pepper in adobo, plus 1 tbs. adobo sauce (optional if you're doing whole30)


    Pull off the stems and dump out the seeds of the 3 dried chiles, then soak in hot water for a few hours to reconstitute them. Add them to a blender or food processor with all the other ingredients for the marinade. Add some of the liquid the chiles soaked in if you need more moisture in the marinade.


    Cut up to 4 pounds of pork shoulder into thin strips. I used 2 pounds and only used half the marinade, I put the rest in the freezer for next time. Put the pork strips into a gallon ziplock bag with the marinade and place in the fridge for up to 1 hour. Don't let it go much past an hour and a half, or your pork will turn to mush, the pineapple has powerful enzymes that tenderize the pork very effectively.


    Heat a large skillet with some Fat of choice (I used coconut oil, the sweetness does not get in the way here) and add the diced onion and minced garlic to the pan. Sautee until it gets slightly translucent, then add the pork. You may have to work in batches to keep from crowding the pan. I just sauteed the onions and garlic with the first batch, dumped it into a bowl when it was done, then added the rest of the pork without any onions until it was cooked, then mixed it all together. Add the pineapple chunks to the pork and cook on HIGH heat until the pork and pineapple start to caramelize and are cooked through. You want some bits that are turning a little black like you might get on a grill.


    Serve on a bed of lettuce, with lettuce cups, paleo tortillas (not whole30), or with a side of roasted veggies, garnish with diced onions, avocado, tomatoes, etc.


    I made this tonight and it was AMAZING. Had nice spice, but was balanced by the sweet pineapple.

  13. I really love caesar dressing and I used to make my own all the time with anchovy paste, mustard, lemon juice, olive oil, garlic, and parmesan cheese. I'm doing a whole30 right now, so I had to eliminate the parmesan cheese, but it still makes a good dressing.


    1/4 c. lemon juice

    1/3 c. olive oil

    1 clove garlic

    1 tbs. anchovy paste or 4-5 anchovy fillets

    1 tbs. dijon mustard

    Pinch each salt and pepper


    I blend it up in a blender to get everything emulsified. 

  14. Made this tonight, turned out really good. I didn't measure anything, just threw spices in the blender, but i tried to approximate measurements for a recipe.


    •    Â½ yellow onion, coarsely diced
    •    3-4 garlic cloves
    •    Â¼ c. dried pitted dates – chopped
    •    1 tbs. white vinegar
    •    1 ½ tsp. salt
    •    1 tsp. chili powder
    •    1 tsp. paprika
    •    1 tsp. dried oregano
    •    1 tsp. dried mustard powder
    •    Â½ tsp. dried sage
    •    Â½ tsp. cumin
    •    Â½ tsp. cayenne
    •    ½ tsp. black pepper


    Mix everything together in a blender or food processor. Drizzle in olive oil until mixture comes together and forms a paste. Spread over chicken or pork and let marinate for a few hours, then grill.

  15. Day 13


    Did two rounds of the beginner bodyweight circuit. I reduced the squats and lunges to 10x per round. 


    Meal 1: zucchini egg sausage scramble


    Meal 2: leftover potroast


    Meal 3: grilled chicken with roasted asparagus and mashed sweet potato (made with ghee and coconut milk) and a small peach cut up and drizzled with coconut milk.

  16. Day 12


    Played DDR until I was dripping sweat, and put in a job app


    Meal 1: zucchini egg and sausage scramble


    Meal 2: taco meat in lettuce "tacos" with guacamole. small peach


    Meal 3: pot roast with carrots, onions, and cabbage

  17. Day 11 (7-1)

    Another day of just trying to stay cool! It's sooo hot out today, so i didn't really get anything done. But I did play some DDR and did some squats and pushups


    Meal 1: Zucchini and sausage scramble


    Meal 2: caesar salad


    Meal 3: Taco salad with ground beef and lots of peppers and onions and some compliant salsa ontop lettuce with some guacamole. handful of cherries.

  18. Day 10 (June 30th)


    Feeling pretty good. Went to church this morning and my pastor went long so I was starving when I got home. Spent the rest of the day just trying to stay cool, it was 95 degrees yesterday! Last week it was 60 and raining, so quite a sudden shift!


    Meal 1: I decided I wasn't getting enough veggies with breakfast, so I tried browning up some of my home made sausage in some ghee, then tossing in a whole grated zucchini with some diced bell pepper and onion and getting it all softened, then I scrambled in two eggs. It turned out really good!


    Meal 2: Lefftover chicken, roasted veggies and asaragus, 1 small peach.


    Meal 3: More leftover chicken on top a caesar salad. I made my own dressing and left out the parmesan cheese (and I missed it, but it was still good). and threw in some olives and a hard boiled egg too.

  19. I went to the farmer's market today to stock up on veggies for the week. The egg guy wasn't there today! I was so sad! I buy a dozen pastured soy-free, corn-free organic eggs from him every week, but he wasn't there today ;-; I miss them already!


    Also went to costco with mom to stock up on chicken, inferior eggs and kerrygold butter. My dad met us there with my sister and they all had lunch while I sat there hungry. But I didn't succumb! We went home and I had my leftovers.


    Meal 1: 2 (inferior) eggs scrambled with mushroom, green onion and bell pepper with 4 ounces of my home-made breakfast sausage


    Meal 2: Leftover stirfry with a small peach and a small scoop of almond butter


    Meal 3: Roasted chicken marinated in onions, garlic, (compliant) mustard, fresh thyme, lemon juice, olive oil, salt and pepper, with roasted carrots, sweet potatoes and cauliflower and steamed asparagus.

  20. Headaches are gone! and yesterday I had the first taste of the energy that Whole30 promises. Still not jumping out of bed full of energy in the morning, but I wake up pretty quick and even worked out this morning. Played DDR for about 40 minutes, then made breakfast, couple eggs fried with bell peppers and onions and mushrooms with 4 ounces of my home made breakfast sausage.


    Also put in a job application!

  21. Did the beginner bodyweight workout this morning, or at least as much of it as I could : /


    Had the same thing for breakfast (easier for me to just have the same thing every day unless I outright am craving something different...for instance I might make some home made breakfast sausage this weekend...)


    Lunch was leftovers


    Dinner I made a fantastic stirfry with eye of round steak, shaved carrots, broccoli, sugar snap peas and green onions. The sauce was about 1/2 cup of beef bone broth with about 1/4 c. water, 2 rounded teaspoons arrowroot powder, about 1 tsp. red boat fish sauce, and about 2 tbs. coconut aminos, with a pinch of himalayan rock salt. Sauteed the meat and veggies in coconut oil, then drizzled with sesame oil after I served it up.

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