Friday, September 25, 2015

Aldi's Shopping for Whole30



This listing was last updated February 4, 2016

Aldi's announced in October 2015: "The substances that are no longer allowed in Aldi’s products are certified synthetic colors, partially hydrogenated oils, and added monosodium glutamate."  To see the full article, click HERE.


PLEASE NOTE!!!!
  • Not all locations carry all items
  • Brand names vary between locations and also may change in each location, so check for non-compliant ingredients at all times! (mostly problematic are added sugar, non compliant oil, carageenan)
  • Aldi's is a cash-and-carry establishment; however they do take debit cards
  • You'll need to pay to use a shopping cart, but get your money back once you return the cart
For a PDF file of this list to download, click HERE

Proteins
FISH
Crab legs
Salmon, Wild Caught
Salmon, smoked
Scallops
Shrimp
Tuna, Ahi
Tuna, Skipjack

BEEF
Beef, Grass-fed ground
Sirloin steak
Steakums

POULTRY
Chicken & Apple Sausage
Chickens, whole (check, as sometimes this contains carageenan)
Eggs
Turkey, ground (froz)

PORK
Chorizo
Pork chops, bone-in
Pork sausage (refrigerator area)
Prosciutto

Produce
VEGETABLES
Asparagus, fresh and frozen
Bell Peppers
Blueberries
Broccoli, fresh and frozen
Cabbage
California Blend, frozen
Carrots: regular and baby
Cauliflower
Celery
Green beans, frozen
Kale
Lettuce: Bagged salad; iceberg
Mushrooms
Plantains
Potatoes, Sweet; baby red and white
Spinach
Strawberries
Sweet Potatoes
Tomatoes
Yams
Yucca, frozen
Zucchini

FRUITS
Apples
Bananas
Berries
Cantaloupe
Clementines
Lemons & Limes
Pineapple

Beverages
Unsweetened Almond Milk: double check to make sure there's NO carageenan in it
Generic LaCroix

Fats
Almond Butter: double check ingredients as some of the locations this product has sugar and/or non-compliant oil in it.
Almonds, raw
Almonds, dry roasted salted
Avocados (not always the best of prices)
Coconut Oil
Guacamole packs
Olive oil, Light; extra virgin
Olives, black pitted; green
Pistachios
Walnuts

Canned Goods
Applesauce, unsweetened
Marinara Sauce
Pumpkin puree
Pasta Sauce, Tomato Basil
Raisins, California
Rotel, generic
Salsa, garlic
Salmon
Tomatoes & green chilis
Tomatoes: diced organic
Tomato Paste
Tomato Sauce
Tuna

Miscellaneous Items
Bacon, low sodium: Lowest/Poorest quality, so this is a condiment IN a recipe, not an item on your plate
Bacon, uncured: not sure of the quality level for Whole30
Pickles
Steak & Chops Seasoning Grinder
Taijin spice

Cautionary Items
Be especially careful when looking at these items:
Almond Butter: may have sugar in it
Cashew Butter: has sugar in it


If you have any suggested additions or changes, please comment on this blog post!





Thursday, September 3, 2015

Preserving Zoodles

Simmie Sinow



Preserving zoodles -- this was a thorn in my side for the last year, until I decided to apply the process I use on leafy green vegetables to zoodles!

I've tried blanching the zoodles and then freezing them -- yuckityuckity, mushy zoodles is not my cup of tea unless I'm deliberately overcooking (almost to the point of burned) so they have that caramelied onion familiarity to them.

So the following is how I get them to last over 10 days in the refrigerator.  I'm so jazzed about this.

Basically you're going to wrap your zoodles like a Christmas gift (no open ends!), then put them in a ziploc bag, squish the air out and put them in your refrigerator.

When you take them out, they will seem very dry.  Don't concern yourself with that -- once you saute them, they will absorb just enough moisture to be perfect!

FIRST: Julienne/zoodle-ize your zucchini (and this can be done with butternut squash, potatoes, etc.).  I use a julienne tool, as I have yet to find any other tool that works as well.  For this use, I didn't want curly zoodles, so I just whipped them out straight; when I want curly ones, I go around the zucchini instead of down.



THEN take enough paper towels (still connected to each other) to accommodate your zoodles and spread them on the paper towels. For one fairly good sized zucchini, I use 3 regular sized paper towels.


THEN....you're going to wrap this like a Christmas present (no open sides/ends), so I first fold up the sides, then just LOOSELY roll it all up. Leave on the counter for 5-10 minutes to allow the first layer of paper towels to absorb some of the moisture.










After that is done, wrap it again in another paper towel.










NOW: move it into a ziploc bag, squish the air out and store in the veggie bin in your refrigerator.









Tuesday, September 1, 2015

All Purpose Spice Mix

Simmie Sinow

This is my all-purpose spice mix that I use for just about anything and everything!  It goes on eggs, rubbed on chicken before baking, a little sprinkled on salmon before broiling, dumped in an oil+other spices mixture for spicy casseroles -- basically, you name the dish, it gets some of this put on it.

I got tired of having to keep making it in the smaller bottles I have, so I am using an old large Costco Granulated Garlic 18 oz jar for it and made 6x the recipe (the recipe I use is 1 Tbsp each, more or less).  I'm hoping this will last me a while!

EQUAL PARTS of:
Smoked Spanish Paprika (this is sweeter than the usual paprika)
Garlic Powder
Onion Powder
Ancho chile powder or Chipotle powder
Salt

Sometimes I modify it and use a BBQ spice in this as well.