purplepadres

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About purplepadres

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  1. What's your motivation for doing Whole30 in the first place? I think that's truly the first question to answer for yourself. What's causing you to "mess up" after only two days? If you really want to be successful, my suggestions would be, first, to get rid of all non-compliant food (or at least hide it out of sight), and second, do a lot of advanced meal prep. If you've cooked meals for the entire week, you're setting yourself up for success. Letting friends and family know what you're doing, and what you're trying to avoid can be helpful in terms of support.
  2. Doctor's orders trump Whole30 rules, however, as I'm sure you know, antibiotics can take their toll on your gut flora. Try eating some foods high in probiotic content (sauerkraut, kimchi, kombucha) to offset the antibiotics, and see how you feel. You may decide to stretch it out a few extra days if you're having tummy troubles.
  3. Try ditching the nuts and nut butters. I know that they trigger my IBS symptoms.
  4. In the new Whole30 book, there is a reintroduction protocol for alcohol (excepting beer and other gluten-containing alcohols). I did this for my last Whole30 back in September, and it was very helpful in seeing the impact wine has on me (nasal congestion, mostly).
  5. Chiming in a bit late, but there is a nasal swab version of Zicam available which would allow you to remain compliant. Hope you feel better!
  6. I will also mention that the customer service for RealPlans is excellent. They're super responsive and open to feedback. I've been using them for about six months, and they've been fantastic when I've had an issue or question.
  7. Most people aren't going to overeat zucchini or cauliflower, like they would "pancakes" or other sweet treats.
  8. Sweet potatoes, butternut squash, acorn squash, or even white potatoes. The fiber in any/all of these should help your satiety, as should added fat, as others have recommended.
  9. They're no longer carrying the "Whole30 Approved" label, but are technically compliant as emergency food. Some of the other comments list more preferable sources of portable emergency foods. Here's the article that explains the RXBar decision: http://whole30.com/2015/06/future/ I will say, I usually keep an RXBar stashed in my purse, Whole30-ing or no. It can sit there for weeks or months at a time...it's not that tempting to me. But if I have an emergency, I know I have it there. Unfortunately, I know just as many people that will eat them just because they are there, and sort of sweet, so I can see the rationale for discouraging their use in a Whole30 situation.
  10. If it's not on the actual ingredients listing, you should be OK. That's generally a warning for folks with food allergies, as cross-contamination can happen in the production process.
  11. I found a marinara sauce at Trader Joe's that's compliant--the one in the can with the green label. I'm at the office, so can't get the ingredients for you, but it's my go-to replacement for anything needing spaghetti or pizza sauce.
  12. @unlikelyadventurer Your mileage may vary, but I did things like leaning on friends and loved ones...talking about the stressful issues, realizing that those situations are temporary. Then reminding myself constantly of that fact. Going for walks, crafting, taking a hot Epsom salt bath, reading, or sometimes just curling up with my fuzzy blanket also worked depending on the situation. Basically, anything that could distract me from the thought that a handful of candy or a glass of wine would make it all better. Also, because I had prior experience with Whole30, I knew how those things would impact my digestion and overall wellbeing (alcohol triggers both my IBS, as well as some anxiety). In that case, reminding myself of the consequences of a slip also worked. I learned a lot of coping mechanisms, because I had been to a pain psychologist for a chronic pain issue that was not resolved by physical therapy, and who wants to be on meds forever? Those same coping techniques tend to transfer to things other than pain!
  13. No idea on the grilled nuggets, you may check their website to see if they have ingredients available. It's hard to make recommendations, because even chains sometimes have regional variations on their recipes. You're probably going to have to be "that person," and ask all the questions.
  14. I used real fruit, rather than juice....probably close to 1/4 cup of peeled, diced honeycrisp apple, about 1/3 of a cinnamon stick, and a small piece of chopped ginger--per bottle. I'm guessing I can probably reuse the cinnamon stick, but hard to say. I haven't had a chance to try it yet, but plan to crack one open with dinner this evening.
  15. I'm so excited to have come across this topic. I've been making my own kombucha for a little over a year now. My last batch was attacked by fruit flies, so I started over a few weeks ago. I got a second ferment going on Sunday of apple/cinnamon/ginger. When I went to burp the bottles last night, they actually fizzed out a bit. I popped them in the fridge, and am excited to try them tonight!