Miyyahamira reacted to higs in Old hat due a reboot - June 4 start!
I'm excited and a little nervous to be back here again after quite a long time away! I've been around the Whole30 block a few times but not recently (are there any old Dirty30-ers around the forum anymore?), and old habits have crept on back. I'm due and overdue a reset, and I'm looking forward to new lessons and habits and recipes - I've learned something new with every W30, it seems. This time around, I'm hoping to really nail the pre- and post-workout meals since I never got that dialed in. And I'm always game for new recipes. And I'm eager to get back to that blissful, deep, Whole30 SLEEP!!
Starting today with my old familiar "meal one" after a big cookup last night. Breakfast: an Aidell's chicken apple sausage (compliant and delicious), roasted Brussels sprouts, mashed white sweet potato with ghee, and avocado. This meal will fuel me for 5-6 hours and is my favorite meal of the day. Oh, and black coffee. Never have quite gotten used to that...
I broke my ankle earlier this spring while training for a marathon (stupid pothole) and am now easing back into running after putting on a few pounds after a more sedentary life this spring than what I've been used to. I'm mentally preparing myself for a sluggish couple of weeks - then ENERGY.
Day 1, here we go! I hope some peeps out there in the W30 universe will join me for the ride. Company and support makes so much difference!
Miyyahamira reacted to Fernsk in Lenten Whole30 2/14-4/1
Today I continued my reintroduction R1D34 non-gluten grains. I should say that I spent the 2 days since my reintroduction of legumes following Whole30 in principle... Sunday was a very difficult day for me... I had little appetite, I was alarmed that my fasting blood sugar reading was up to 7.8 and I grazed on compliant foods throughout the day. Yesterday morning my fasting reading was 7.3 and I got mad at myself ... I made myself eat 3 template based meals, I went for a swim and I prepped for today’s meals. Today I was rewarded with a fasting blood sugar reading of 5.8.
What did I learn from my reintroduction of legumes?
1. Eat each item in its purest state so that you know what causes any reaction (case in point was my negative reaction to peanut butter from peanuts or additives in the peanut butter)
2. Plan the day so that meals are spaced at least 4 hours apart 5 is better... especially important for me to properly test before meal and after meal blood sugars.
3. Plan meals around foods that you’ve eaten during the Whole30 so the only new food is the food that you are testing.
So on to my day:
breakfast: a savoury quinoa dish with some spinach, asparagus and scallions topped with a soft poached egg & a sausage ... the quinoa basically replaced my usual potato for breakfast.... I experienced a bit of bloating that passed within an hour.
Lunch was basmati rice served with a Thai curry and cashews... gurgling tummy while eating and about 2 1/2 hours after I ate I had a few gentle burps.
dinner chili with kernel corn added... oh oh corn is apparently a food without brakes for me... other than that no bad moments
Results: I won’t worry if non gluten grains are included in a meal at a restaurant or when I’m out for a meal and something to be included occasionally in my own menu ... I will watch the corn situation!
Miyyahamira reacted to Fernsk in Lenten Whole30 2/14-4/1
And Day30 dawns... tomorrow I will begin my reintroduction phase and I’m amazed at what a difference 30 days of not perfect healthy eating can make! I refer to the 30 days as not perfect because I actually felt so good when I read in my Day by Day daily guide that there is no perfect Whole30. That took the pressure off and kept me moving forward, making adjustments and learning as I listened to my body. The word that I’ve used most in the past 30 days is “compliant “, my most used phrase is “it’s got sugar added” usually stated with an exasperated tone! Tomorrow the scale and leash (couldn’t find a measuring tape) will tell their tale, however those results won’t define my Whole30 experience! I’m looking forward to reintroduction
Miyyahamira reacted to TimPinSoCAL in Lenten Whole30 2/14-4/1
Today is my Day 29. I could start re-introducing on Friday, though I am a little reluctant. I do plan on beer for St Patricks day, so looks like grains it is.
I am down two holes on my belt. I'm killing my HIIT workouts and hot yoga classes. I have enjoyed so many new recipes, eating real food and spending more time with my family cooking (and doing all the extra dishes). My sleep is better and I feel sharper.
My chronic knee pain and elbow pain did not really improve, but it did not get worse.
If it were not for St Patricks day I feel like I could stay on the program for another 30 days. I plan on keeping up my new habits, and enjoying indulgences on a less frequent basis than before. I'll probably be back for another Whole30 for a future tuneup.
Miyyahamira reacted to TJHigh in Here goes!
Alright, all done with dairy- and it was a success! I don't think I had any negative reactions. Good mood/energy/no cravings for both days, and now this morning (back to W30), I continue to feel great. The one little thing is that I didn't sleep great last night - it almost felt like one of the first few nights of sleep when I start a Whole 30 (in the past I've felt restless with aches and general twitchiness in my limbs). But I was able to fall back asleep after waking once, and then generally had a good night's sleep. I woke without my alarm in spite of the time change (as a matter of fact, I haven't noticed the time change at. all. this year. I wonder if that counts as a NSV?)
So I'll definitely count dairy as back in, which is very nice, especially for dining out. Other than that, I'd have to think pretty hard about how else dairy fits into my cooking. For me, ghee is a fine sub for butter, so for everyday cooking, I don't have it very regularly, other than maybe soft cheeses as a garnish to salads? One area where I know it comes back is paired with gluten - most typically butter on bread or parmesan on pasta. So I really need to complete the gluten reintro to know if that's even a possibility. After that, I'll likely do a test of gluten + dairy (assuming no probs with gluten, of course.)
Now it's back to W30 for a few days, then my last big test! I have less than a week to go and then I'll have fully completed a W30 and a very extensive reintroduction process! I'm cautiously optimistic that this is going to be the start of long lasting FFF for me!
Miyyahamira reacted to Fernsk in Lenten Whole30 2/14-4/1
Oh my gosh! Day 26 for me...wow time has flown! My Whole30 ends on Friday, St. Patrick’s Day will be my Day 31. So before I “talk reintroduction”, I’d like to confirm some NSVs:
3 very important health victories are my lower blood sugar readings, no GERD symptoms since during the first week and slightly less joint pain (makes me wonder if I should test nightshades at some point)
Emotionally, I’m more balanced and it is interesting how I’ve stopped looking at food as a “fix” (I survived a nasty sinus infection without any for my “go to” comfort foods)
Physically, my clothes are getting looser!
”Here kitty kitty”... I’m still waiting for that elusive Tiger Blood but... maybe I’ve gained Tiger Cub Blood or I’m expecting too much from Tiger Blood? After all, here I am at 5:45 am writing this post, when I went into the kitchen to get my hot lemon water all of yesterday’s dishes were washed and the sink was empty and I’ve sailed through a lot of commitments, recommitted myself to my volunteer activity on Palliative Care so I am somewhat more energetic and focused...maybe that is Tiger Blood?
I've been thinking a lot about reintroduction. I am going to do a combo of fast & slow roll. I’m also going to do things out of the described order in part because my first day is St. Patrick’s Day. If I can’t celebrate with my friends with a Baileys (grain, dairy & lots of sugar), I’m going to have a Guinness (my once a year Guinness)! So grain (gluten) in the form of a beer will be my first “food” group. I will redo the gluten grains in the form of food at the end. After 2 days of Whole30 eating, I plan to follow the schedule and introduce legumes then non gluten grains (especially rice). I have a dim sum date with some dear friends on March 28 so all forms of rice, some soy,etc will be involved... it will be an opportunity to really track my reaction to a non compliant meal then I’ll go back to Whole30 until Easter Sunday. My reintroduction will continue after Easter...I’m just going to “relax” the rules during Easter...not be so vigilant on no added sugar, no added dairy in small amounts, enjoy a glass of wine and I will be sure to track my reactions to a non compliant day. After returning to Whole30 for at least 2 days, I’ll reintroduce dairy followed by gluten grains. My blood sugar readings and GERD will be major indicators of when I’m ready to move forward with testing food groups.
I’m so excited!
Miyyahamira reacted to thepracticalprep in $30 Meal Prep for 5 breakfasts and 5 lunches in 45 minutes
Breakfast: Bacon Spinach Quiche
Lunch: Mexican Stir Fry
Grocery list (for one, double amounts for two)
1 bell pepper
1 bag broccoli florets
1 bag of spinach
1 bag of cauliflower rice
1 lb ground meat
1 package bacon (no added sugar for Whole30 approved)
Staples you’ll need:
1.5 tsp garlic powder
1 tsp paprika
½ tsp cumin
½ tsp chili powder
⅛ tsp cayenne
1 tsp salt
Hot sauce to taste (optional)
1 tsp oregano
Garlic powder, salt, and pepper to taste for quiche and cauliflower rice
Preheat oven to 350.
Spray pan you are using for the quiche (you can use a pie pan, spring form pan, baking pan, even muffin tin! Just adjust cooking time accordingly).
BACON: Roughly chop the bacon. Heat a large saute pan and cook bacon on medium high heat. While bacon is cooking, chop half of the onion. Remove bacon from pan onto plate with paper towels. Remove most of the bacon fat.
QUICHE VEGGIES: Cook onion in same saute pan until translucent. Add spinach and cook until just wilted. Season with salt, pepper, and garlic powder. Mix with bacon pieces. Spread mixture on roasting pan.
EGGS: Crack eggs into a separate bowl. Whisk with small amount of water or compliant almond milk, salt, and pepper. Pour over spinach and onion mixture in pan. Put in oven. Set a timer for 20 minutes.(don’t worry if it’s not preheated yet, it will be fine!)
STIR FRY VEGGIES: Chop all veggies into bite-sized pieces.
STIR FRY MEAT: Brown meat in a large saute pan (can use the same one as before) on medium high heat. Season with a little more than half of the seasoning mixture and optional hot sauce to taste. Remove from pan into separate bowl.
STIR FRY VEGGIES: Add in onion, carrots, and bell pepper to same saute pan. Cook covered for about 3 minutes, then add in broccoli. Cook for about 5 more minutes, adding small amounts of water or cooking fat if needed and stirring often. Add in the rest of the seasoning mixture and optional hot sauce.
CAULI RICE: While veggies are cooking, heat another saute pan with small amount of cooking fat. Add in cauliflower rice and cook on medium for about 5 minutes, stirring often. Season with garlic powder, salt, and oregano.
When timer goes off for quiche, check to see if the eggs are set or if it needs more time.