Day 4 of 30

Trying to weed through the nuances of what could considered permissible foods has been taking up a fair amount of my free time. Curiosity more than anything else.

I'll sit there and wonder:
"Can I have coconut milk if it contains Guar Gum (in what I can only assume is negligible amounts)? Guar gum comes from the endosperm of Guar Beans. So is the dehusked milled seed of a legume allowed?"

I have had quite a time finding Organic Coconut Milk that doesn't contain Guar Gum or another additive. After reading this plaeohacks thread and then this mothering thread - I might just throw down for Coconut Cream Concentrate and dilute it to make my own milk. Wait, who am I kidding? I'll probably attack the jar with a spoon.

Coconut obsession aside, I've been pondering the use of Balsamic Vinegar. It's naturally gluten free but does contain sulfites and is not considered "Paleo". I'm assuming I should just leave it be. Trouble is, I really don't want to. I know Whole30 says that a bit of vinegar is okay as dressing or in salsa but to not over do it. If you eat salad with a decent drizzle each day or even a few times a week would that be considered overdoing it? By the by - if you haven't experienced the pleasure of romaine with radish and avocado drizzled with excellent olive oil and perfect balsamic with a sprinkle of sea salt and fresh cracked black pepper - fix that immediately.

Can I have Jicama? It is a tuber after all...it can be considered a "New World" food...

At the end of the day it all comes down to your discretion. You have a goal and you have to figure out how much you want to play within the set boundaries/what feels right for you.

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Breakfast: roasted root vegetables (turnips, parsnips, rutabega, onion, sage, thyme, lemon juice, olive oil, and a bit of sea salt), sauteed rainbow chard with a spritz of meyer lemon juice, ground white turkey patty, and 1 omega 3 egg all cooked in coconut oil on the cast iron.

Lunch: salad of mesclun greens, red onion, hijiki, red bell pepper, sunflower sprouts, roasted garlic, beets, carrots, daikon radish, chicken breast, avocado, sunflower oil/lemon/thyme dressing

Snack: korean pear

Dinner: brussels sprouts, yellow onion, bell pepper, jalapeno, serrano sauteed in coconut oil with lemon juice, 1/2 an avocado and a buffalo patty topped with a fried omega 3 egg

Snack: 1/8 lb turkey patty and an apple - how am I still hungry?