September Whole30

Yes, I know today is August 29th.  Yes, I am fully aware that August is not, in fact, September.  But, given the Jewish holidays coming up at the end of September, I've chosen to start my September Whole30 a few days early.  That way, I'll be at my reintroduction at that time, and can maneuver meals a little easier.

This is my 4th Whole30.  I've "been there, done that" many times before, but I still feel a little bit of excitement as I enter this Whole30.  Trying new recipes, going back to old favorites I said I'd make during the year and then didn't (I'm talking to you, Buffalo Chicken Cauliflower Fried Rice!), being "in control" of what I eat...

The next adventure starts now...

Whole30 compliant coffee "creamers" and "milks"

I've mentioned before that discovering cashew milk at someone's recommendation after my first Whole30 was a game changer for me in my coffee drinking on future Whole30s.  Before that, I was drinking my iced Americanos black with a sprinkling of cinnamon or with a splash of Nut Pods.  See, almond milk is not my thing, and neither is coconut milk.

However, I really enjoyed Nut Pods -- which I discovered on my first Whole30 (back in January 2017!) -- which are made from coconuts and almonds.  Go figure!  My first Whole30 I went with hazelnut (one of my all time favorite coffee flavors), and since then I've tried the plain and the French vanilla.  The hazelnut is hands down my favorite of the three!  Since then, they've come out with a seasonal flavors: pumpkin spice and peppermint.  And now they have limited edition flavors: chocolate, caramel (now a staple flavor and no longer limited edition), and cinnamon swirl (also available as a 3-pack with one of each flavor).

Nut pods to me are like a creamer -- not a milk -- and therefore I use it sparingly both in volume and frequency.  But they're a great option for me when I want something a little more creamy and indulgent, but am on Whole30.  I have yet to try the limited edition flavors, but they're hanging out on the counter right next to my Nespresso machine, waiting for their moment to shine!

And if you're looking for an acceptable Whole30-complaint milk alternative, besides the MALK unsweetened cashew milk that I swear by and the New Barn unsweetened almond milk that I mentioned in the same post, I've been digging Trader Joe's Unsweetened Cashew Almond Macadamia Nut Beverage in my coffee.  I've also used it in the occasional smoothie when I want a creamy texture.

When it comes to coffee, are you a "milk" or "creamer" person?  Or, do you drink it black?  While I can drink black espresso, I cannot stand black coffee!

Nut butters, revisited

Since my last post that included Whole30 compliant nut butters (hello TJ’s mixed nut butter and salted cashew butter!), I have discovered two new nut butters worth mentioning (more like I should be screaming about them from a mountain top): Georgia Grinders pecan butter and hazelnut butter.  Guys, these nut butters are ah.maz.ing!  If you set foot into my apartment and are not allergic to nuts (and I’ll need to see that doctor’s note if you are, otherwise you’ll fall victim like everyone else), I’m likely to make you taste this pecan butter!  It is heaven on a spoon - literally - and that’s my preferred method of eating it.  And the people that I make try it?  They fall instantly in love, too!  The hazelnut butter is also amazing, it’s just the epitome of hazelnutty deliciousness, and I think it would be awesome in a coffee beverage (a la this snickerdoodle one I made last Whole30), and is equally good on its own. I highly recommend buying in bulk (I buy 2-3 jars of each at a time).

Georgia Grinders actually has a bunch of Whole30 approved nut butters (their cashew butter and almond butter are also compliant, I just haven't tried them yet and therefore can't vouch for them personally).  Just be aware that some flavors have peanut butter or maple syrup in them, and those aren't complaint on Whole30 (the website has a "Whole30 approved" on the acceptable flavors).  The ingredients in the two that I buy - pecan and hazelnut - are simply the nut and salt.  Can't go wrong with that!

It's been a while...

Just over a year ago, I started this blog.  It was in preparation for leading a group of Whole30 newbies on their first Whole30 adventure in October.  I was gearing up, making up new recipes, making tried and true recipes from my 3 previous Whole30s, and looking for a slew of new recipes (and recipes I had set aside during my previous Whole30s, but never got around to making).  I held an info session, started a group WhatsApp, created a new Whole30 email account, and started this blog.

I started my 4th Whole30 with the group and was going strong, but then in the first week, something hit me.  Something that was out of my control and no matter what I did, I couldn’t get past it.  I was so nauseated at the idea/thought of protein.  Enter morning sickness.  Not the puking kind (thank G-d!!), but that constantly nauseous state.  I tried to keep to my Whole30 but it was just not feasible.

See, when we set out to start Whole30 in October, months ahead of time, I wasn’t yet pregnant.  So when October rolled around, I thought to myself “I can do this!” but then one week in, I was down a few pounds*, and unable to eat the majority of the Whole30 staples I had come to rely on.  (* Yes, I know that weighing yourself during Whole30 is breaking a cardinal rule, but given my being pregnant and constantly nauseous, I thought it was a smart move/ok exception on my part to monitor my weight.)  I added in some dairy, and then some gluten free carbs, and then eventually abandoned it entirely.  Honestly, I don’t regret it, at that time my body needed bagels (with butter, with cream cheese, with American cheese, and eventually some tuna) and who was I to deny myself that?  I ate more bagels in my first trimester than I think I have eaten in my entire life, or at least in the past decade.  But I digress....

The bottom line is that as I started eating less Whole30, this blog started to suffer a little LOT.  To be completely honest, I had so many food aversions!  With the exception of meat (steak cooked more well done than I would’ve like, and meatballs/ground beef), tuna salad, and lox (I got the OK from my OB to eat them once a week) - and occasionally some scrambled eggs - protein was the furthest thing from my diet.  So much so that I had Thanksgiving lasagna and not turkey!  Veggies were hit or miss.  Carbs and dairy became a lifestyle.  Even my beloved coffee took a hit for the first half of my pregnancy, as I couldn't even stomach that!  And all I craved was sushi, especially spicy tuna hand rolls from one specific place, and I couldn’t have it.

But now that I had the baby — and even went off of dairy for a period of time to see if it was disagreeing with him (it wasn’t!) — and am able to eat anything that I was able to before my pregnancy (goodbye food aversions!), I think it’s time for Whole30 #4!  And, miraculously, when I suggested it to my husband over dinner tonight, he said he thought it was a good idea?!  I think I may be converting him...only took 3+ Whole30s...So I wouldn't be shocked if we start a Whole30 September.

So stay tuned as this blog starts picking up a little, as new recipes will be posted as I ease into Whole30 #4!