NOW AVAILABLE PLANT-BASED WHOLE30 Welcome to Dear Melissa, where I answer your questions about transitioning into or completing a Whole30, successfully sticking to your new Food Freedom habits, and figuring out how to make this lifestyle work in the real world. Today, I’m talking to a woman who is missing her wine after a hard day at work, and wondering what she can …
Continue reading “Dear Melissa: Help Me Wine-d Down Whole30 Style”
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.
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 …
Continue reading “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. 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 …
Continue reading “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. You asked us all of your urgent animal oil questions, and we answered. Actually, we went straight to the source and asked fat-obsessed Defender of Fat David Cole of Fatworks to answer. …
Continue reading “Traditional Cooking Oils (Part 2), Your Oil FAQs”
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.
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 …
Continue reading “Fermentation 101 (Part 2): Sauerkraut Recipe and Meal Ideas”
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 …
Continue reading “Fermentation 101 (Part 1): An Interview with Sandor Katz”
In our first New York Times bestselling book, It Starts With Food, we say that the food you eat either makes you more healthy or less healthy. In our follow-up book The Whole30, we then help you figure out which foods make you healthier or less healthy in your own individual context. People experience such stunning success with …
Continue reading “Should You Be Supplementing Your Real Food Diet?”
