How to go primal (without really trying) - join me?

Orla K · 13-04-2012 10:24PM

thehamo wrote: »

??? How is bread bread? What makes bread bad is wheat/grains/ gluten, high carbohydrate value, not to mention sodium and all the other aditives involved.

This has absolutely none of the above. its 100% primal with its primary base being coconut flour

Without knowing the recipe it would have a similar amount of carbs and coconut flour has a higher Phytic acid level than white flour* Robb Wolf explains it much better here All I'm saying is don't start going mad on paleo bread/cake/crackers/pancakes have it now and again yeah but not every day.

This is just my opinion now but I think people can fall back into habits of overly relying on bread(paleo bread), and it's much better/healthier/nicer to just eat the filling rather than getting attached to having something between two slices of bread.

Nothing wrong with some sodium too as long as your not eating loads in prepacked foods, it has a purpose in your body. Read something from chris kresser here I remember seeing a documentry where a herd of elephants went out of there way to actually mine for salt in a cave!

*same go's for nuts

woggie · 14-04-2012 11:24PM

sorry if this has been asked and answered before but are any of you eating w30 compliant sausages and if so can you share the brand name and where you get them from?
Pre-paleo i was never a huge fan of sausages anyway but when i did buy them i chose the ones with the highest pork % - Truly Irish do an 82% pork content, also Saints & Scholars do 85% pork ...I noticed in Dunnes the other day that Truly Irish are now doing a gluten free sausage but i cant remember the pork content and as far as i recall there was a few soy products on the list of ingrediants so not sure if this offsets the gluten free!

I'm sure I can live without them but a lot of recipes call for sausage ...maybe they are talking about something else???? I know they mention Italian sausage and i've found recipes for these and tried making them but wasn't totally enamoured to them. Any advice appreciated.
thanks

LoTwan · 14-04-2012 11:49PM

woggie wrote: »

sorry if this has been asked and answered before but are any of you eating w30 compliant sausages and if so can you share the brand name and where you get them from?
Pre-paleo i was never a huge fan of sausages anyway but when i did buy them i chose the ones with the highest pork % - Truly Irish do an 82% pork content, also Saints & Scholars do 85% pork ...I noticed in Dunnes the other day that Truly Irish are now doing a gluten free sausage but i cant remember the pork content and as far as i recall there was a few soy products on the list of ingrediants so not sure if this offsets the gluten free!

I'm sure I can live without them but a lot of recipes call for sausage ...maybe they are talking about something else???? I know they mention Italian sausage and i've found recipes for these and tried making them but wasn't totally enamoured to them. Any advice appreciated.
thanks

I use ground pork instead of sausages. :-)

Dotcomdolly · 15-04-2012 08:12AM

The M&S 97% pork sausages are completely grain free & yummy. Outdoor reared pork too.
They do have preservatives though so it's your call.

woggie · 15-04-2012 02:53PM

Thanks guys ...to be honest i think i had a homer simpson moment ...dont know why i was going to the bother of making my own sausages (which i didn't particularly enjoy lol) when i could just use the ground pork and forget about the seasonings!!! doh!

Anyhows, i'll stick to plain ole ground pork for the moment, not sure when i'll next get to m&s but will definitely be checking out those grain-free ones dcd.

have had quite a few "events" lately that have interfered with my eating and have a hen night away next week so am doing as best i can, but once that's over i'm going to do the whole30 with no messing around so will be dipping in to all your great tips more often.
thanks again

sarahfancy · 15-04-2012 07:45PM

woggie wrote: »

sorry if this has been asked and answered before but are any of you eating w30 compliant sausages and if so can you share the brand name and where you get them from?

I'm sure I can live without them but a lot of recipes call for sausage ...maybe they are talking about something else???? I know they mention Italian sausage and i've found recipes for these and tried making them but wasn't totally enamoured to them. Any advice appreciated.
thanks

Regarding Italian sausage: in the US, Italian sausage has fennel seeds and some chili flakes in it. When the recipe calls for it here, you can substitute ground pork and mix in some fennel seeds. We have spicy and regular Italian sausages in the US. But they are more coarsely ground than your typical Irish sausage, sort of like a German Bratwurst with fennel.

Sarah

Vooice · 15-04-2012 08:10PM

Hello all! Just a quick hello to say the W30 is going fine! I'm sitting here feeling very content with a belly full of roast beef

Love end-pieces, this roast was very nice, picked it up in Aldi, 25% extra or 25% off - some sort of deal!

I hit a bit of a slump last weekend, I was feeling right crabby...I was in a mini funk for no reason. OH had to deal with a sensitive humor-deficient Vooice! I saw a tip on the Whole9 forum and I upped my fruit intake for a few days, it worked a treat. I think i had gone a bit too low carb unintentionally.

But all good again! The only thing I'm missing is cheese at the moment. God I love cheese. We had fajitas yesterday and I did miss the sour cream and cheese. Preparing any cheesy food for the OH makes me sigh just a bit!

Feeling pretty lean though which makes up for a whole lot

Also using money that I'm not spending on alcohol on buying clothes (should stop this though!) I even bought a crop top, booyeah! A corset style crop top to wear with a high-waisted skirt, me likey.

About half-way there in the W30 by now, that went very quick. Not sure if I'm going to add back in the non-W30 stuff yet, I'm pretty happy like this. I do however have a kinder egg easter egg that is waiting for me to make sweet chocolately love to

Oh and wine, wine can come back into my life for sure

woggie · 15-04-2012 08:24PM

Thanks Sarah, I found some recipes for them but wasn't blown away lol ...mind you i never knew what the consistency of them - think i was definitely mincing my pork too finely. thanks for the tip

LoTwan · 15-04-2012 08:34PM

Vooice wrote: »

About half-way there in the W30 by now, that went very quick. Not sure if I'm going to add back in the non-W30 stuff yet, I'm pretty happy like this.

I live whole 30

I'm officially doing my 2nd W30 to kick the diet coke (which I'm not missing) but at the end of the time I will just carry on as I am now. I love eating this way.

I went out and bought myself new clothes. My best friend told me to buy something that is not black LOL so I bought a pinky/red hoodie with 69 on the front (provocative or what?). She was very impressed and as it is a form fitting 14 I'm very happy with it & I do look good in it. Very cute casual

I'm not eating very much these days. I have been ketotic for days (accident rather than design) because of what I have been eating. I'm not hungry and I am not feeding an unhungry body. This time will pass and my hunger will return and I will start eating again.

Dotcomdolly · 17-04-2012 06:28PM

Has your appetite returned LT?
I wanted to ask you, didn't you go to The Counter? What did you have? My firend wants to go out for dins and I am trying to think of somewhere I can go that I can be W30 compliant without making a big deal of it.

LoTwan · 17-04-2012 09:42PM

No, my appetite is still very poor but my sleep is improving. I am still ketotic. I meant to get ketostix in work today to check the level but to be honest I don't really care!

I have no idea where the counter is. For a W30 compliant meal I would go somewhere that serves steak. Order it without basting, order a salad with it, no dressing and get them to throw on some avocado while they are at it

I had my dinner out tonight. I had smoked salmon, capers, baby leaves, cherry tomatoes, red onion and yellow peppers. It was fab

My new jeans can come off me without opening the button!

sarahfancy · 18-04-2012 01:55PM

LoTwan wrote: »

No, my appetite is still very poor but my sleep is improving. I am still ketotic. I meant to get ketostix in work today to check the level but to be honest I don't really care!

My new jeans can come off me without opening the button!

Wow, what a victory about your jeans! You must be over the moon.

LoTwan · 18-04-2012 07:49PM

sarahfancy wrote: »

LoTwan wrote: »

No, my appetite is still very poor but my sleep is improving. I am still ketotic. I meant to get ketostix in work today to check the level but to be honest I don't really care!

My new jeans can come off me without opening the button!

Wow, what a victory about your jeans! You must be over the moon.

It's great, especially as they are my new, size down, jeans

I made fab home seasoned pastured pork meatballs and mini meatzza cupcake shapes (I will put scrambled egg into them in the morning) for dinner tonight. The tall and small boys went back for more. I needed mayo but I had none made and didn't have enough light and mild OO to start then. I'll get some in Tesco in the morning and make a new batch

Dotcomdolly · 18-04-2012 08:38PM

You'll have to click on "my stuff for sale" link Lotwan, see if I can kit you out in your new smaller size

Re the mayo - I had one kinda success (didn't thicken enough but tasted great), and one complete disaster with the stick blender when it split. When you do it in the proper blender do you use the whisk attachment or the plastic blade?

For dinner I had nom nom paleo's braised beef, was very tasty. Looking fwd to leftovers tomorrow

littlefriend · 19-04-2012 01:31AM

Dotcomdolly wrote: »

I wanted to ask you, didn't you go to The Counter? What did you have? My firend wants to go out for dins and I am trying to think of somewhere I can go that I can be W30 compliant without making a big deal of it.

Would chicken wings be ok? They are buffalo sauce type and very good there. Actually, I'm pretty sure there is a load of butter in the sauce but you could ask!

Dotcomdolly · 19-04-2012 07:42AM

littlefriend wrote: »

Would chicken wings be ok? They are buffalo sauce type and very good there. Actually, I'm pretty sure there is a load of butter in the sauce but you could ask!

sugar in the sauce I bet, and the butter both make it the wings off plan.

sarahfancy · 19-04-2012 08:56AM

Dotcomdolly wrote: »

You'll have to click on "my stuff for sale" link Lotwan, see if I can kit you out in your new smaller size

Re the mayo - I had one kinda success (didn't thicken enough but tasted great), and one complete disaster with the stick blender when it split. When you do it in the proper blender do you use the whisk attachment or the plastic blade?

For dinner I had nom nom paleo's braised beef, was very tasty. Looking fwd to leftovers tomorrow

I use the regular blade because I only have a basic blender. It worked great. And I noticed the emulsion happening when the sound of the blender changed. Mine only has two speeds and both seem quite fast, so it spurted out the top a bit. Might try the food processor next.

Dotcomdolly · 19-04-2012 10:32AM

sarahfancy wrote: »

I use the regular blade because I only have a basic blender. It worked great. And I noticed the emulsion happening when the sound of the blender changed. Mine only has two speeds and both seem quite fast, so it spurted out the top a bit. Might try the food processor next.

So you mean the tall jug shaped one you'd make a smoothie in? I have one so I can try that too...

sarahfancy · 19-04-2012 11:15AM

Dotcomdolly wrote: »

So you mean the tall jug shaped one you'd make a smoothie in? I have one so I can try that too...

Yes, that is the one. Is it called something else here? I swear, food -related words vary so much from one English-speaking country to the next!

LoTwan · 19-04-2012 12:41PM

Dotcomdolly wrote: »

Re the mayo - I had one kinda success (didn't thicken enough but tasted great), and one complete disaster with the stick blender when it split. When you do it in the proper blender do you use the whisk attachment or the plastic blade?

I tried it in the KitchenAid and it just didn't work. I rescued it in the food processor and it was fine then. I make it in the food processor now.

I made the nicest breakfast this morning. I made home seasoned pastured minced pork cups in the muffin tray last night & reheated them this morning. I put sautéed onion in the cup & scrambled egg on top. It was yummy

Dotcomdolly · 19-04-2012 12:52PM

sarahfancy wrote: »

Yes, that is the one. Is it called something else here? I swear, food -related words vary so much from one English-speaking country to the next!

No I don't think so , just me wanting to clarify before I mess up another batch!

So lotwan - you just pressed the meat against the sides & bottom of each oiled "cup" yeah? I'm surprised they were sturdy enough. Sounds great.

LoTwan · 19-04-2012 01:34PM

Dotcomdolly wrote: »

So lotwan - you just pressed the meat against the sides & bottom of each oiled "cup" yeah? I'm surprised they were sturdy enough. Sounds great.

Oiled, pressed, baked. They are reasonably thick so held their shape. I have 3 photos from this morning as I was building them. I'll post them later.

LoTwan · 19-04-2012 07:10PM

Dotcomdolly · 20-04-2012 08:44PM

My paleo Amazon basket - Wish I could afford it all!

Modern Cave Girl: Paleo Living in the Concrete Jungle - Liz Wolfe; Paperback

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LoTwan · 20-04-2012 11:35PM

Dotcomdolly wrote: »

My paleo Amazon basket - Wish I could afford it all!

Modern Cave Girl: Paleo Living in the Concrete Jungle - Liz Wolfe;
Living Paleo For Dummies - Melissa Joulwan; Paperback
It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways - Melissa Hartwig; Hardcover
Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle - Diane Sanfilippo; Paperback
Make It Paleo: Over 200 Grain Free Recipes for Any Occasion - Bill Staley; Paperback
Vegetable Spiralizer - Juiceland

Not Robb's new book?
Is the spiraliser the thing that turns any veg into noodles?

Dotcomdolly · 21-04-2012 08:24AM

I find Rob a bit too heavy going for me. Mind you that is going on his podcasts rather than his book.
Yes that is the spiralizer...

10k race this morning, powered by paleo! I'll pretend I'm chasing a wooly mammoth (or running away from one?)

Doolee · 21-04-2012 09:09AM

I made mayonnaise earlier in the week. I'd made it before and followed the utube video of whatsherface,...sarah fugaso i think, with the kids?! Sorry!

Anyway, i made half the portion she did. Also, she used as whole egg, as i did and though I used a hand mixer which was grand, I remember years ago just making it with the egg yolk which is how its usually made. I'm going to try that the next time and hopefully it will be thicker. Its also lasted the week in the fridge too. Every time I want some I have a little taste to see is it still edible. I've got one more portion left so not too bad and super yum! Had some one my veges this morning!

So, just thought I'd tell ye

Dotcomdolly · 21-04-2012 06:47PM

Hellmans eat your heart out! Mayo win at last

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Doolee, I saw a tip - write the expiration date of your egg on your mayo container and it should be good till then.

Doolee · 21-04-2012 07:16PM

Dotcomdolly wrote: »

Hellmans eat your heart out! Mayo win at last

Doolee, I saw a tip - write the expiration date of your egg on your mayo container and it should be good till then.

DCD that looks perfect! Well done you!
I think I saw that tip too. My eggs were from a woman down the road so fresh out of the hens bum!
Will defo remember that tho for next time I use a dated egg:) thanks!

Dotcomdolly · 21-04-2012 07:26PM

Cheers Doolee, I was very excited about it! Thanks to SarahFancy for the blender suggestion.
I wonder how you'd make alioli - maybe roast the garlic first to make it milder? hmmm....

You're lucky to be able to get fresh eggs like that. I have an "egg man" (who is doing very well out of my switch to paleo - now getting 2.5 dozen a week) who delivers eggs from his uncles farm. He's says they are free range, but I only have his word for it.

How to go primal (without really trying) - join me?

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