Thursday, July 27, 2017

Whole30 REINTRODUCTION -- a must!

Simmie Sinow

We all know those who don't want to do Reintroduction.  Some because they don't plan to add things back into their eating program, others because they don't trust themselves.

What they don't realize is that Reintroduction is not necessarily about adding those items back into your food rotation, but knowing which foods you need to treat like poison, which foods you can tolerate occasionally with minimal reactions, and which foods can be added back into rotation with no reactions.

Doing an elimination diet and not reintroducing just makes no sense, because you don't come out of it knowing which foods are causing issues -- and that is the whole point.

We all know that the reintroduction schedule from Whole30 is lack some items.  Below is what I've used that has worked.

You can also add another two categories: split wine into organic (no sulfites) in addition to the wine category; split sugar into an artifical sweeteners category in addition to the sugar category.  I found that adding an artificial sweeteners category to be super helpful. Splitting dairy into 2 categories is, in my opinion, really important -- a lot of people  can tolerate either yogurt/milk or cheeses, but not both.

Here's my version of Reintro, to which you can add organic wine and artificial sweeteners as added categories if you wish.

Day 1 - sugar
Day 2 & 3 - W30 (strict whole30 - do not include anything reintroduced previously)
Day 4 - legumes
Day 5 & 6 - W30
Day 7 - Non-gluten grains
Day 8 & 9 - W30
Day 10 - dairy: cheese
Day 11 & 12 - W30
Day 13 - dairy: milk & yogurt
Day 14 & 15 - W30
Day 16 - gluten grains
Day 17 & 18 - W30
Day 19 - wine (you may want to switch this into two categories with one being wine with sulfites and one being wine without sulfites)
Day 20 & 21 - W30
Day 22..... food freedom!

Maryland Crab Cakes Redux

Beth Salerno Teixeira



From Beth, author of this recipe: We Marylanders are picky about good crab cakes. I needed a compliant recipe for my son's birthday that didn't have all the distracting fillers, so I created my own. He loved them. See for yourself:

1 can lump crabmeat or 16 oz fresh
1 egg
2 tsp Old Bay
1/8 tsp dry mustard
1 1/2 Tbsp mayo
1 1/2 Tbsp yellow mustard
1/2 tsp lemon juice
1 1/2 tsp olive oil or ghee
1 tsp parsley flakes
1/4 cup unblanched almond flour

Mix fillers first then fold in crabmeat and mix in the egg.

Form 8 cakes
Bake 375 for 12 min
Pan sear in 1 Tbsp oil 1 min each side until golden brown


Sunday, July 2, 2017

Chipotle Mayonnaise

Simmie Sinow


This is so ahhhmaaazing!!! Since I enjoy things really spicy -- if you don't -- scale back the chipotle powder to 1-2 tsp instead of the 1 Tbsp called for below.

1 whole egg + 1 egg yolk
2 tsp mustard powder
1 Tbsp vinegar (ACV)
1/2 Tbsp lime juice
2 +cups oil (I prefer avocado) **
1 Tbsp chipotle powder (try 1-2 tsp for less spicy)
1/2 Tbsp TJ Onion Salt blend

1/2 Tbsp chives

** With the addition of powders and spices, the 2 cups of avocado oil very often is not enough and the mayonnaise comes out really thick. What I recommend doing is adding more oil at the end and continuing to blend and then when you're done, take a spoon and just mix it.

Place head of immersion blender in bottom of measuring cup (2 cup measuring cup works just right).

Blend.

Move head around the *bottom* of the measuring cup, but don't lift up. Keep blending bottom ingredients until thoroughly emulsified.

ONLY move the head of the immersion blender up when it has emulsified up to the very top except for a very thin layer of oil on the very top. Do not do this too soon. Do not tilt sideways!