June 30, 2014

Get ready for Round 2!

I plan on beginning the #whole30 again in July, because its my last chance to actually do something with myself this year before my 30th birthday. Here are some cookbooks and kitchen tools that I have found personally useful for cooking, especially during the whole30! I hope that these posts will help you, as well!

Cookbooks

There are several GREAT cookbooks that will really help you get through the whole30 with flying colors, and which made last year's attempt so much more fun and easy to complete. I highly suggest both Well Fed and Well Fed 2, which are designed to compliment the whole30 directly. Additionally, several Paleo cookbooks can serve as an inspiration to get something started, though you'll need to double check the ingredients you use carefully. In general, though, its great for getting some ideas and keeping mealtime exciting and fresh. I highly suggest Paleo Comfort Foods and Practical Paleo as well!

Specialized Ingredients

Since you will be cooking most of your food from scratch, you'll need compliant ingredients. I've found the best way to pick up some of the more specialized ingredients is from Amazon (cheaper, easier, and you can schedule deliveries with Subscribe and Save!)

Coconut oil is great for high heat cooking, baking, and its AWESOME as a natural skin moisturizer in the winter time.

Ghee is clarified butter; a staple in Indian cooking. If you like Indian Butter chicken, you've definitely had Ghee. Ghee is easy to make on your own and fills your house with a warm buttery aroma too! If you don't have the time to make it or aren't sure how, you can always purchase it. It lasts a very long time without refrigeration as well!

I was very sad when I realized a primary ingredient in most fish sauce is sugar! That means it's right out for the whole30 duration. Unfortunately it's a vital ingredient in thai curry, which I love to make! Red Boat brand Fish Sauce doesn't add any sugar, so its whole30 and paleo friendly! Plus, its delicious.

Soy sauce is also a no-no during the whole30, but you will still be able to make delicious asian-inspired cuisine (I totally encourage you to check out the egg-foo-yung recipe in Well Fed) with Coconut Aminos. When used in recipes it is completely indistinguishable from soy sauce!

If you regularly make the sunshine sauce (and why wouldn't you, because its DELICIOUS!?) you'll need both Sunflower seed butter as well as coconut milk. Both of these you can get inexpensively and in bulk from Amazon!

Most importantly, Native Forest organic brand of coconut milk has NO ADDED SUGAR, and they only use organic guar gum instead of carageenan or other thickeners.
When picking sunflower (or other nut butters) most will have added sugar, so you have to read the labels carefully! Once Again Organic Sunflower Butter is compliant and adds just a bit of sea salt to the ground nuts.

Useful Tools

Mandoline Slicer - As long as I remember, my mother has owned a V-slicer that she got when my parents were stationed in Germany. Borner is still based in Germany and they still make these high quality slicers! Be forewarned these things are SHARP! But, they're the best way to get uniform slices of vegetables, cheeses, pretty much anything. Just remember to use the guard at all times, or else you will lose a fingertip!

Julienne Slicer - I've seen numerous different methods to create veggie "noodles" including spiralizers and julienne peelers. These are great for salads, and zucchini noodles as a replacement for pasta! Since I already own the Borner slicer mentioned above, this was second nature to buy the Borner Julienne Slicer since it uses the guard that comes with the mandoline slicer. Keep in mind that the guard is sold seperately, though!

Garlic Press - Spices are super important in any dish, but doubly so in the whole30 because you really get to appreciate the natural flavors of everything you cook with. After all, you're not drenching everything in artificial flavors or sugary sauces. A Garlic press makes quick work of chopping garlic, and I would argue is one of the most important tools in any cook's kitchen!

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