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  2. Before we write out a whole pile of ideas, try googling 'whole30 vacation' or 'whole30 hotel' or 'whole30 business trip'. There are tons of threads with great ideas of what to bring (even small appliances like a rice cooker - you can actually cook in it like a hot plate... this way you could fry or hardboil eggs in it). Are there going to be grocery stores nearby or are you having to rely on convenience stores? If there are grocery stores, you can microwave yams/potatoes, microwave precooked meat patties, break them up and then use a pasta sauce or marinara sauce to have a 'stuffed' pot
  3. Day 5 breakfast: leftover huevos rancheros and roasted potatoes lunch: paleo bowl from a local restaurant (tri tip, kale, Brussels sprouts, mushrooms, peppers, onions, tomatoes sautéed in coconut oil.) dinner: leftover chowder
  4. Hi all, I'm finishing my Whole 30 tomorrow. I intend to continue for the most part, but we're going away on vacation next week. The resort we'll be staying at has several restaurants onsite, ALL are exorbitantly expensive. Burgers are $18, shakes are $15, 14" plain pizza is $18 (not that I'm at all interested in the last two). There will be a refrigerator and microwave in the room. I'd rather just prepare most of my own meals than risk feeling lousy. Eating out used to excite me, now it's just a chore to find it modify something I can eat. Fortunately, I'm a pretty good cook.
  5. Ok, I'm back. Tomorrow is the last day. My wife said, "Oh good, now you go back to eating normal foods." Sad and funny at the same time. Food-wise, I was strict. I wanted banana pancakes, but didn't cave in. I ate a lot of curries (my favorite meal!). In fact, that's what I had tonight as my wife and kids ate pasta and sauce. No energy drinks for an entire month. That in itself was amazing. Days 8-13 were pure torture. I could not stay awake... and I'm experiencing that again at the end of the month. I drank some coffee, mostly black. I cheated, though. I weighed myself halfway
  6. Last week
  7. Day 59 I. am. pooped. But I'm ready for the movers to come in the morning, and I've successfully moved all my wall art (save one giant painting), food from the fridge and freezer, and lamps into the house. Just need to do a couple loads of laundry and pack up my bedding in the morning. EXCITED AND EXHAUSTED. That's my day. How cool that I'll be starting a new chapter of my life on Day 60 of this Whole30. I have no plans to stop at this moment. I figure I will when it's time and I'll know when that is.
  8. Hi there, Thank you Kay & John for your support, much appreciated Sorry for the slow reply! I am now day 10 and really enjoying the whole30. I have found that by making a much bigger dinner I can reuse the vegetables in a nice frittata with eggs the next day. My wife Katie is not doing whole30 but she is being super supportive and helping with menu choices a week in advance. I started the whole30 for an immune system reboot due to persistent mouth ulcers and generally feeling tired and lethergic. No more mouth ulcers and feel like I am slowly getting my energy levels back!
  9. See the recipe above. It just uses cut up chicken with allllll the spices. No fancy meat on a spit . . . alas. . . .
  10. I'm curious how you make it! Technically you need some serious machinery for that. But truth is if you have the right spices that's all that matters.
  11. Day 4! breakfast: leftover huevos rancheros and roasted potatoes lunch: leftover curry meatballs, cauliflower rice, and sautéed veggies dinner: turkey chowder (subbed chicken breast) - I swear smoked paprika makes everything amazing. I had some leftover roasted chicken after making this, so I’ll use that for breakfast for the last few days of the week so I don’t have to go to the store for the turkey deli meat imperfect foods didn’t send me.
  12. I know exactly how you feel about imperfect foods! haha The shawarma is really good! And the garlicky sauces totally makes it! Although I can’t say that I’ve ever had it in a restaurant, I’ve only ever made it at home. So I could be so wrong!
  13. Well I was kinda sick this week so I have delayed my start date. I hope you two are doing well on your journey.
  14. Day 58 I'm just about completely packed!! Kitchen, except for the stuff I need for coffee and to heat my food, is packed. I even took over all my stuff from the freezer, as well as much of my wall art, to the house. Getting there. Little by little. Oh, and the painter is making good progress, and I absolutely love the color I chose. It's a dramatic transformation already, and I'm thrilled! The noon yoga class I taught today went well, and I have a meeting scheduled for next week with a new studio owner to start picking up more classes. I'm thrilled about this, too, and it couldn't co
  15. If you google 'whole30 forum over 50', you should get some threads with anecdotal evidence about experiences with people over 50. This of course is not scientific as it is a forum collection of people's experiences but since these are people in your age category sharing their experiences, it's likely to be valuable information. I don't believe that we have any plans to break down data by age groups as even within age groups, there are factors at play within age groups such as medical conditions, stress, family makeup and support, geographic location, financial differences etc... which wo
  16. Thanks! Yeah, that's what I'm trying to do. Cook like I did before, just more meat and less other stuff. Though some of the recipes I've found look soooo good I hope I remember to update once in awhile! Good luck to us all!
  17. Your food looks and sounds amazing! I love/hate Imperfect Foods so much. Such a bummer when it turns out you don't get what you ordered but you still have to figure out a way to procure it!! Oh well. First world probs. How's the chicken shawarma recipe? Not frequenting my favorite Lebanese restaurant is kind of the only hardship I'm having with my Whole30. I'd love to have some decent shawarma!
  18. Congratulations on making your way back in good timing and welcome!! I think it's great that you have such clarity about why your first Whole30 was a Whole5. My best (unsolicited) advice on the food prep front is trust the magic of the template and don't worry so much about fancy recipes. You know how you like to cook and manage your kitchen and food prep for a family and you know you can adapt that. Once you get in the groove it won't be that big a deal if you can get your mind right about it. And then as you get more and more comfortable with all of it, you may find you actually want to
  19. Hello! My husband and I have just gone through our first W30. I am 51 and he is 70. I was hoping to find some data that shares the experiences of people 50 and over and their successes, trials, etc. For example, is it more common for people in older age groups to take longer to get to the "tiger blood" stage? Do people using medications at this time in life find that their dosages have to be adjusted due to the new food intake/lifestyle? In Melissa's book "It starts with food" there is much discussion about how 100s of thousands of people have done this experiment. I'd really lik
  20. Day 3: I skipped breakfast because I was just not in the mood to eat. Weird, right? Lunch was the last serving of chicken shawarma, roasted potatoes, and Greek salad. Dinner will be leftover curry meatballs, cauliflower rice, and sautéed veggies.
  21. Day 2 dinner was curry meatballs (, cauliflower rice, and red bell pepper and snap peas sautéed in coconut oil and coconut aminos. This is one of my favorite recipes and I’ve made it each time I’ve done Whole30. Forgot to take a pic, whoops.
  22. So very true. Love that you have your eye on this prize, for it truly is a prize, isn't it? I swear the longer I'm off sugar the less appetizing it is--and I can hardly remember the struggle, which is so. very. real. Not feeling addicted to sugar is probably my favorite thing about W30 and the thing that makes me most cautious about reintroductions. I was walking through a store yesterday and felt repulsed by all the bags of Halloween candy. Such a nsv to see that stuff as waxy nonfood poison this time of year. Really holding the intention to be mindful about sugar throughout the holidays this
  23. Day 57 Packing continues, but it's quitting time. I really do need to pace myself. And I'm very much on track. I may even be fully packed by tomorrow. Despite COVID, I've never had as stress-free time of it packing and moving. I mean, I hope I'm not speaking too soon--we'll see how it goes Friday. But it's like W30 helped tidy up my mind and my habits and for just about the first time ever I've done things bit by bit rather than stressing and working right up against a deadline. Feeling pretty proud of myself right now, what can I say? Again, food is fine. Spent a little time prepari
  24. So I didn't think I would post here because I'm not into sharing things online, but then I thought I might need a place to talk about this a little because in my world nobody is really interested in this Whole30 business. I'm Tamar, 31, mom of two adorable boys from Israel and I have been waiting for three years to be able to make this journey. I first came across the whole30 about 3 years ago and I don't remember where. Maybe there was an article about it on the kitchn or something. Anyway, I decided I wanted to give it a chance and I did. I bought the book and I even posted a bit i
  25. This is a great question and I don't think it has been answered has it?? I'm on day 40ish and I just reintro'd this today and wondered the same thing.
  26. My main issue yesterday was being terribly bloated and gassy...the significant increase in vegetables, I imagine. And tired and achy. I could barely ride my bike 3 miles around the neighborhood. I didn't dare try for more than that. I know this is all part of the process, and it tells me I'm on the right track. If I need to take a nap today, I have time in my schedule to do so. Day 6. Feeling a little blah. Slight headache. Not as tired as I expected to be. No pain/achiness this morning. M1-scrambled eggs and compliant bacon in olive oil, over a big pile of arugula and to
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