Nine Fresh-Breath Strategies for your Whole30

Due to added sugar, artificial sweeteners, or sugar alcohols like xylitol, gum and mints are out for your Whole30 – but that doesn’t mean you have to arrive at your after-lunch meeting with the scent of beef stew on your breath. Our nine favorite strategies are below, ranging from common sense ideas to Whole30-compatible fresh breath products we love. So don’t be afraid to get up close and personal with your gym buddy, airplane seat-mate, or even on a first date; we’ve got you covered.

Traditional Cooking Oils (Part 4): Fats on a Budget, Plus More Recipes

This post is part of our Traditional Cooking Oils 101 series. To learn more about eating and cooking with animal oil, click here. Welcome back to the final post in our Traditional Cooking Oils 101 series with Whole30 Approved partner Fatworks. Fat aficionado Bob Bernotsky agreed to share few more of his favorite recipes using Duck …

Traditional Cooking Oils (Part 3): Cooking with Lamb Tallow and Leaf Lard

This post is part of our Traditional Cooking Oils 101 series. To learn more about eating and cooking with animal oil, click here. The Whole30 community’s number one animal oil question, according to our (very unofficial) social media survey: “How do I cook with them?” What was once common knowledge just a few generations ago …

Traditional Cooking Oils (Part 1): Curing Your Fat Phobia

When we asked our community to submit questions about animal oils for a project we’re working on with Whole30 Approved partner Fatworks, we were surprised to find that many people replied that after years of hearing the message “fat is bad,” they’re still afraid to add fat—especially saturated fat from animal oils—to their plate on a regular basis. We want to set your mind at ease about using these healthy fats as part of your healthy Whole30 diet.

Fermentation 101 (Part 2): Sauerkraut Recipe and Meal Ideas

Today we’re sharing part two of our Fermentation 101 series with Sandor Katz, fermentation expert and New York Times bestselling author of The Art of Fermentation. Don’t miss part one, where Sandor answers questions about fermentation, straight from the Whole30 community. If you’re ready to experiment with fermenting your own foods at home, here is …

Fermentation 101 (Part 1): An Interview with Sandor Katz

During the #JanuaryWhole30, we received lots of questions about fermented foods. You’re curious about sauerkraut, kimchi, pickled veggies, kombucha and their place on your Whole30/life after your life after Whole30 plate. It seems like we’re currently experiencing something of a fermented foods revival, and a variety of fermented foods and beverages are showing up everywhere from farmers markets …

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