An Afternoon of Yoga at Suzie’s Farm I had the pleasure of enjoying a wonderful day at a local farm in San Diego. My friends Kristan and Matt, and I got to spend our morning practicing yoga in a lovely shaded area on Suzie’s Farm […]
Tag: gastric bypass
Pollo Asado Tacos with Plantain Tortillas So as my previous post explains, I am doing (Paleo) Whole 30 for a month, so I think it’s safe to say I’m long overdue for a food post. Plantain tortillas are absolutely incredible, two to three tacos should […]
Mixing it Up a Bit: Whole 30 Challenge
It’s been just over two months post op and I am very happy with my weight loss results. I have lost about 53 lbs post op, and about 67 lbs over all! I am absolutely ecstatic with my results, but post-op I am still having some struggles with certain foods, as expected. I haven’t been completely 100% keto because to be honest, I’ve had a hard time adjusting to eating such a large quantity of fats, plus, with my low caloric intake, I can’t properly hit my macros because I need protein. With that said, I have decided to change up my diet and I’m looking into more Paleo options: Macros aren’t really stressed, and you are still eating wholesome fats, just not as much.
But what is Whole 30?
Whole 30 is basically a very pure version of Paleo. You could even consider it a jump start to Paleo. It’s essentially a 30 day challenge to abstain from all sugars, and eat only whole foods. No sugar, coffee/caffeine, artificial sweeteners, dairy (oh lord help me), sulfites, soy, alcohol, legumes, and junk food. By junk food, they specifically state that you can’t recreate paleo-friendly versions of junk food: so goodbye cinnamon rolls, and pankcakes. With that said no sugar substitutes as well, no Splenda, erythritol, or any form of sugar alcohols.
The idea behind this is that this purge of any bad food, or healthy alternatives to bad food allows you to change your relationship with food. I know on keto I live off my keto-friendly dupes, so this will be a challenge for sure. However, even though I’ve had my stomach shrunken, I can without a doubt say that the cravings are still there! I’m hoping this detox of sorts will help curb my cravings.
I can have complex carbs; potatoes, sweet potatoes, bananas, fruit; with the exception of grains. Grains are a giant no-no, FYI corn is considered a grain. According to the Whole 30 Guide, I can have unlimited fruits, fruit juices, and almost type of vegetable. There is a lot of overlap with Whole 30/Keto, and I can have avocados, bacon, meats, and mostly everything else that isn’t on the “No” list. If you are curious, there is a comprehensive guide here.
So what does that mean for the blog and your keto recipes?
So, with that said, you can be Paleo/Whole 30 and Keto, so I’m going to try to incorporate as many meals that are friendly to both lifestyles. However, there will be some exclusively Paleo recipes. I’m not sure if how long I’m going to stay Paleo, so this may only last 30 days. I’m going to give this Whole 30 a go, and I’m going to take it from there. I’ve been doing it for a week, and it’s been fine, although I’m missing dairy something fierce.
Have any of you tried being Paleo or done the Whole 30 Challenge? Let me know in the comments! I’d love to hear about your experiences.
Asian-Inspired Pork and Kimchi Stew This Asian-Inspired Pork and Kimchi Stew great and light! The Tonkotsu pork broth base encompasses all the tasty notes of ginger, and pork. All you have to do is add a little bit of pork meat, kimchi, and shiitake to […]
Koobideh Kabobs with Tzatziki and Curry Cauli-Rice If you are craving some Greek food, you will love this plate of goodness! Tender meat patties with a cauli-rice curry and some cool tzatziki makes for a great summer dish. For the pita bread, I bought some low […]
Tonkotsu (Pork Bone) Broth
Here is a recipe for a great Japanese broth. It tastes delicious as a standalone broth, and its also going to be a great base that I’m going to incorporate into some upcoming recipes, starting with our keto Pork Stew with Tonkostu Broth.
- 4 pounds pork neck or uncured hocks.
- 1 medium onion
- 4 garlic cloves crushed
- 2 inch knob of ginger
- 6 dried shiitake mushrooms chopped (you can also use 6 oz of fresh mushroom)
- 8 green onions, roughly chopped
Put bones into a dutch oven or other heavy bottom stock pot. Cover with water and bring to a boil for about seven minutes. Then, remove bones from water and rinse bones thoroughly, removing any scum, leached marrow, and dark bone pieces. Clean out stock pot thoroughly.
Note: This first step is optional, but will leave you with a better looking Tonkotsu.
Roughly chop the onion, ginger and green onions. Keep 1 half the of onion whole. roast chopped aromatics under the broiler until charred. 5-10 mins, but keep an eye on them.
Add bones back and roasted aromatics into the pot and cover with water.
Bring to a boil over medium high heat.
Now this is where we deviate from a classic french bone stock…
Don’t reduce the heat, as we want to keep this boiling, after 2 hours it’s good. After 12 hours it’s really good. After 24 hours, it’s amazing.
You will need to check it maybe once an hour, adding more water to keep the level constant. but unlike a French stock, where you want to keep the “impurities” out, we want all the minerals to come out of the bone, we want all the bits veg to be dissolved. you really should left with nothing but bones.
At this point, you can strain through a cheese cloth lined strainer, to remove any particulates, and chill as needed.