Tasha30

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  1. Like
    Tasha30 got a reaction from CZC in Coming into the program with few hunger cues   
    Hello everyone,
    I started my whole30 three days ago on Friday and I've read the whole30 book and have been browsing this website for more information and ideas.
    A lot of the people here talk about their struggle with being hungry more frequently, but I have the opposite problem, I don't feel hungry that often.
    I don't purposefully restrict food, but I've been an one meal a day girl for as long as I can remember. There are no psychological traumas related to food that has caused this, no one has ever called me fat or commented on my weight as a child, teen, or young adult so that is not a factor. I've just always heard everyone say that we should follow our hunger cues so that's what I do.
    I know this program suggests that we eat three meals a day but I find that I'm not hungry for that much food. On my first day of the whole30 I ate 1/4 of a 10in Spinach Frittata and a peach as my only meal of the day because I wasn't hungry for the rest of the day and I didn't feel like preparing food that I wasn't hungry for in the first place. On my second day I felt no bad side effects from eating so little the day before, but I made myself eat three meals (another 4th of the frittata and strawberries for breakfast, protein salad with canned chicken, grapes, celery, carrot, and onion over baby spinach for lunch, and spaghetti squash with tomato sauce and ground turkey for dinner). I'm feeling a little more tired today, but still pretty normal. I have eating another 4th of the frittata and a banana so far. I need to eat the protein salad in about an hour if I don't want dinner to be at 10 or 11pm, but I'm not feeling hungry.
    I used to eat a calorie bomb meal (lots of cheese, carb, fat, and sugar) as my only meal in the past, so I'm not underweight --just tired and sluggish all the time which is why I started this program. I know we're not tracking calories on this program (and I've never been one to really track calories anyway) but now that I'm not eating the high calorie fatty foods, I'm wondering if I should be concerned about how my poor hunger cues are going to affect my ability to get enough calories in a day.
    Should I just listen to my sporadic hunger cues and eat when I feel hunger --trusting that they will regulate into something normal as the program progresses--, or should I eat three meals a day to "train" them into being more normal and to ensure I'm getting enough calories? I do have excess fat that I can use for energy, but according to the book, my body is not adapted to do that yet. Making myself eat three meals a day is not torture, it's just not particularly enjoyable either, so I'm not going to do it if you guys/the whole30 team don't think there's benefit in doing it or harm in not doing it.
  2. Like
    Tasha30 reacted to Jihanna in Last day tomorrow and no real change.   
    I definitely saw more differences in my first round (this past January, where my cycle somehow started the same day my W30 did, yikes!) than I did in the second one (cycle in the middle). Our hormones can get all jumbled just from the eating changes, so when we add in the natural hormonal cycle we're dealing with, it can really start to mess with one's head! Doing an extended round that allows you to get through an entire cycle and then some is probably a really good idea, and I hope it works out well for you!
  3. Like
    Tasha30 reacted to EllieHH in Last day tomorrow and no real change.   
    Hi, Tasha.  I did my W30 almost 18 months ago and I never had any tiger blood either  - but I did notice lots of little things that were pretty nice (as you have) - and the good things (and the weight loss) continued for MONTHS after my reintroduction period until I kind of leveled out into a good place maybe 6 months later and have stayed there all this time.   We are all different - so if you aren't seeing any negative effects, I'd encourage you to stick it out through the end (yay day 31!) and then listen really closely to what your reintroduction tells you.  Gluten makes my joints hurt.  Soy makes me a little itchy.  Other grains (corn, rice) slow down my digestive system for days.  Dairy doesn't seem to be a thing for me.  But I only know all of this and can make choices accordingly because I went through the reintroduction phase.  So hang in there and enjoy the science experiment part of it, and maybe the benefits will continue to build for you.
  4. Like
    Tasha30 reacted to Jihanna in I THOUGHT i was on Day 24... until I read my medication label :(   
    While that's totally possible, it should probably be noted that none of us should be dropping prescribed medications without discussing the decision with our respective doctors... doing so improperly can cause severe problems, so I honestly hope no one feels so amazing on Whole30 that they just decide to get off medications on their own, particularly not before they've established a long-term plan which promotes health (rather than returning to whatever diet and lifestyle had them in pain previously).
    That said, I do love it when dietary changes provide the template for breaking free of medications  
  5. Like
    Tasha30 got a reaction from heb2014 in Tasha30's 1st Timer Food Log   
    I'm not sure I remember what exactly I ate on days 11 and 12, but I did finish the smoked salmon frittata only to discover on Tuesday (day 12) that the smoked salmon had sugar in it! I can't believe I forgot to check! I was in such a rush to make my breakfast for the weekend and go back to my hometown that I didn't check to make sure NOTHING had sugar in it!  I'm quite bummed about it. While I do think that my increased sugar cravings while in my hometown were mostly psychological warfare, I do think that maybe the sugar in the salmon could have excited my sugar lizard (it doesn't quite breath fire like a dragon). Not that I am back at my apartment the cravings have gone away even though I at the salmon while here, so I've decided to continue with the whole30 instead of starting over. I'm going to continue and see how I feel on day 30, if I think I need more time/don't notice any differences then I'll extend it so that it is a true 30 days with no unintended slips. I am now tracking the day according to when I really started and I am not keeping track of what day this would be if I decide to extend to account for the oversight.
    So, today is day 13/day 1-
    I had a NSV today! We had group presentations in one of my classes and one group brought in a whole plethora of sweets! They had cupcakes, candy (Reese's, M&M, Kit Kat, you name it), mini brownies, cookies, and popcorn. Why they decided to do that to me, I have no idea. I did long for all the sweets (I love cupcakes, brownies, Reese's, and M&Ms) and there was a feeling of being left out, BUT they did bring one bag of Cutie's clementines, so I had one of those and told myself that it was enough.
    M1 - compliant sausage (I triple checked), two eggs with vanilla bean ghee drizzeled over top, and some carrots with roasted red pepper sauce.
    M2 - left over cinnamon basil chicken from last night and a salad consisting of: baby spinach, celery, carrot, tomato, onion, and guacamole on top
    M3 - Brown mustard and balsalmic vinegar marinaded chicken with a side of green onion and mushroom cauliflower rice.
    I did have a fail today. I accidentally doubled the salt in the mayo I made today! It's edible, but very salty. If anyone has any tips on cutting the salt, I'm all ears.
  6. Like
    Tasha30 got a reaction from Emma in Tasha30's 1st Timer Food Log   
    Hello everyone!
    This is my very first attempt at Whole30 and I started today! Sorry for the super long post!
    A little background on me is that I am a 30 year old (as of Aug, 6th) graduate student who is in my last year of my Doctor of Physical Therapy program. I have eaten almost exclusively processed and sugar laden foods for most of my life as I was a VERY picky eater up until I did a 3 month study abroad in France in 2015. My family lives off of microwave dinners, pizza, McDonalds, Taco Bell, Arbys, and Burger King so I have no idea how to really cook. I'm pretty sure the only reason I'm not overweight/obese is because of my faulty hunger cues (more on that later).
    My palate has expanded since my time in France and I am eating a wider variety of foods than before, but my diet is still heavily processed since I'm a poor college student, I have poor cooking skills, and processed food is cheap. I also have an enormous sugar dragon that is going to make this VERY difficult. I decided to go on the Whole30 because my life has been lived in constant fatigue and I'm probably a form of malnourished; my weight is normal for my height, and I don't look malnourished, but the constant fatigue, sluggishness, brain fog, few and far between hunger cues, barely managed anemia, and other unpleasantness that I feel indicates that I probably am. I'm tired all the time and I feel like my short term memory is very poor which has been making my time in my doctoral program especially difficult. My blood pressure has also gone through the roof since starting the program (160/100 at the highest) and that's a stroke down the line if I don't get it under control. I'm hoping that I will see improvement in my energy, mental clarity, anemia, and blood pressure first and foremost with improvements in my body composition and acne as bonuses.
    My first day on the program has been....... so-so, not a fail, but not a win either. So far my first and only meal of the day was 1/4th of the spinach frittata recipe found in the Whole30 book and one peach which I had around 1pm. I had a banana tonight around 9pm, so in that respect, I've stayed compliant and on the program.
    I know this is not good as I should be having one 3 meals in the day, but I haven't felt hungry (hello messed up hunger cues) and didn't have the ambition to get in the kitchen and make any other food. As I said earlier, my family lives off of fast food so I have very few kitchen skills which means any recipe take AGES for me to make. Even recipes that are supposed to be quick and easy end up taking at least an hour for me.  Because I tend to not feel hungry, I just don't eat if I don't feel bothered to make anything which is what happened today. I'm hoping that the Whole30 will fix that problem as I'm sure I'm not eating enough to fuel my body which causes me to be so tied all the time. If I'm too tired then I will ALWAYS sleep instead of eat, which just creates a vicious cycle (I can easily sleep 12-15 hours at a time if I let myself). I'm pretty sure sugar and carbs are all that have been propping me up, so this is going to be brutal.
    I was going to do the 7 day meal plan that is listed in the book since I'm totally clueless in the kitchen and have no idea how to cook/pair anything to make a meal, but after buying the ingredients for day 1-3 I was floored by the price tag and I've decided that I can't afford to follow that plan. I don't cook so I had to buy EVERYTHING that would probably be in a normal person's kitchen already. The only things I did have prior to starting are a bunch of kitchen gadgets like a food processor, instant pot, and other things from my last attempt of "eating healthy and changing my relationship with food" of a few years ago.
    Due to grad school my time and budget are very limited; I only work one day a week because school eats all time, so I rely on student loans for most of my expenses. That being said, any tips, tricks, and advice you guys have that can save me time and money are greatly appreciated.
    For example I learned on the forum today that you can roast half a spaghetti squash in the instant pot which will only take around 10 minutes instead of an hour like in the book, so that was pretty good to know!
    Thank you for reading and I look forward to hearing from all of you and learning how to eat, live, and feel like a human being.
  7. Like
    Tasha30 got a reaction from Emma in Tasha30's 1st Timer Food Log   
    Hello everyone!
    This is my very first attempt at Whole30 and I started today! Sorry for the super long post!
    A little background on me is that I am a 30 year old (as of Aug, 6th) graduate student who is in my last year of my Doctor of Physical Therapy program. I have eaten almost exclusively processed and sugar laden foods for most of my life as I was a VERY picky eater up until I did a 3 month study abroad in France in 2015. My family lives off of microwave dinners, pizza, McDonalds, Taco Bell, Arbys, and Burger King so I have no idea how to really cook. I'm pretty sure the only reason I'm not overweight/obese is because of my faulty hunger cues (more on that later).
    My palate has expanded since my time in France and I am eating a wider variety of foods than before, but my diet is still heavily processed since I'm a poor college student, I have poor cooking skills, and processed food is cheap. I also have an enormous sugar dragon that is going to make this VERY difficult. I decided to go on the Whole30 because my life has been lived in constant fatigue and I'm probably a form of malnourished; my weight is normal for my height, and I don't look malnourished, but the constant fatigue, sluggishness, brain fog, few and far between hunger cues, barely managed anemia, and other unpleasantness that I feel indicates that I probably am. I'm tired all the time and I feel like my short term memory is very poor which has been making my time in my doctoral program especially difficult. My blood pressure has also gone through the roof since starting the program (160/100 at the highest) and that's a stroke down the line if I don't get it under control. I'm hoping that I will see improvement in my energy, mental clarity, anemia, and blood pressure first and foremost with improvements in my body composition and acne as bonuses.
    My first day on the program has been....... so-so, not a fail, but not a win either. So far my first and only meal of the day was 1/4th of the spinach frittata recipe found in the Whole30 book and one peach which I had around 1pm. I had a banana tonight around 9pm, so in that respect, I've stayed compliant and on the program.
    I know this is not good as I should be having one 3 meals in the day, but I haven't felt hungry (hello messed up hunger cues) and didn't have the ambition to get in the kitchen and make any other food. As I said earlier, my family lives off of fast food so I have very few kitchen skills which means any recipe take AGES for me to make. Even recipes that are supposed to be quick and easy end up taking at least an hour for me.  Because I tend to not feel hungry, I just don't eat if I don't feel bothered to make anything which is what happened today. I'm hoping that the Whole30 will fix that problem as I'm sure I'm not eating enough to fuel my body which causes me to be so tied all the time. If I'm too tired then I will ALWAYS sleep instead of eat, which just creates a vicious cycle (I can easily sleep 12-15 hours at a time if I let myself). I'm pretty sure sugar and carbs are all that have been propping me up, so this is going to be brutal.
    I was going to do the 7 day meal plan that is listed in the book since I'm totally clueless in the kitchen and have no idea how to cook/pair anything to make a meal, but after buying the ingredients for day 1-3 I was floored by the price tag and I've decided that I can't afford to follow that plan. I don't cook so I had to buy EVERYTHING that would probably be in a normal person's kitchen already. The only things I did have prior to starting are a bunch of kitchen gadgets like a food processor, instant pot, and other things from my last attempt of "eating healthy and changing my relationship with food" of a few years ago.
    Due to grad school my time and budget are very limited; I only work one day a week because school eats all time, so I rely on student loans for most of my expenses. That being said, any tips, tricks, and advice you guys have that can save me time and money are greatly appreciated.
    For example I learned on the forum today that you can roast half a spaghetti squash in the instant pot which will only take around 10 minutes instead of an hour like in the book, so that was pretty good to know!
    Thank you for reading and I look forward to hearing from all of you and learning how to eat, live, and feel like a human being.
  8. Like
    Tasha30 reacted to ShannonM816 in Coming into the program with few hunger cues   
    This might be a good thing to discuss with a nutritionist, especially if you can find one who is friendly to eating whole foods/paleo, to get more details on this.
    I am definitely not a doctor or an expert, but because one thing that often happens, even in people who are eating three meals a day, is that they undereat while doing Whole30 -- usually completely inadvertently, they just don't realize how few calories there can be even in what often feels like a large volume of food -- I would suggest setting a time for 4-5 hours between meals, and eat something. Try to make sure you're eating some protein, some fat, and some vegetables each time, but if you cannot stomach a full meal in one sitting, the portions might be smaller than called for, but aim for that kind of ratio. I think your hunger cues will become more normalized if you are eating on a schedule anyway, I don't think waiting for them to just happen, when they don't appear to have been happening before, is going to suddenly start working. But again, I am not a doctor or a nutritionist or any kind of expert. I just know that undereating is not good for you, and this seems like a way to help ensure that you get enough food.
  9. Like
    Tasha30 reacted to EmilyK in HELP I’m poor!   
    I'm not sure where you live, but if you're feeding only yourself it shouldn't be all that difficult to make $65 last for two weeks.
    Frozen meat and veggies are absolutely fine--just as nutritious as fresh and often a lot cheaper.  If this was me trying to eat Whole30 compliant for two weeks on $65, this is what I would do--I live in a large midwestern city with a pretty low COL and I pulled all information from Kroger's and Fresh Thyme's (a natural-type grocery, kind of like Sprouts but not as pricey as Whole Foods) weekly ads:
    Kroger:
    Split Chicken Pieces (I would get thighs here because that's my preference): $.99/per pound x 4 pounds = $3.96
    Ground Beef (80/20, sold in a 3lb roll): $6.57
    3 dozen eggs: 18 ct/$1.29 x 2 = $2.36
    25.5 ounce bottle of olive oil: $5.79 **Note on this--I picked the big bottle to use for making a batch of mayo and also to use as cooking fat, but they have a smaller bottle ($2.69 for 8 ounces) if you were feeling up to making your own ghee for cooking fat--you can get a pound of butter for $2.99 and turn that into a BUNCH of ghee which would be cheaper ounce per ounce if you're willing to put in the time**
    Simple Truth Organic Coconut Milk: $1.89
    Frozen broccoli: 12 oz bag/$1.00 x 2 = $2.00
    Frozen Brussels sprouts: 12 oz bag/$1.19 x 2 = $2.38
    Frozen spinach: 12 oz bag/$1.39
    Frozen 3 pepper and onion blend: 12 oz bag/$1.39
    Frozen cauliflower rice: 12 oz bag/$2.19
    Frozen Stir Fry Veggie Starter: 12 oz bag/$1.39
    Total: $31.31 if you get the bigger olive oil, $31.20 if you decide to make your own ghee for cooking fat (basically the same cost at the outset but a pound of butter will net a lot more ghee than the olive oil)
    Fresh Thyme (all fresh produce here):
    Avocado: $1.49
    Green Onions: $.50
    Radishes: $.69/bunch
    Tomatillos: $.99/pound 
    Sweet Potatoes: $.99/pound x 3 pounds = $2.97
    Russet Potatoes: 8 pound bag/$1.99
    Lemon: $.50
    Lime: $.50
    Baby carrots: $1.29/1 lb bag
    Total here is $10.82
    Grand total for both places: $42.23
    So, what I would do with these things:
    Toss the broccoli, carrots, and radishes in some of your cooking fat, garlic powder, and salt and roast at 425* for 20-25 minutes (until they're all crispy and delicious) Roast your Brussles sprouts in the same manor--you can even do them at the same time! I would recommend using half of each amount of the veggies each week just so they don't go bad before you can use them. The carrots and radishes should last just fine in your crisper for a week. Poke holes in 2-3 of your sweet potatoes and let them bake for awhile--baked sweet potato is an easy way to get some starchy veggies in with any of your meals, I usually have them alongside my breakfast but I always keep some in the fridge for when I'm feeling uninspired Dice up some of your regular potatoes and toss them in a cast iron skillet with some of your cooking fat and some of the pepper and onion mix--cover the pan so the potatoes will cook through and get nice and crispy on the bottom and you have an easy potato hash to pull on for the week. Take some of your frozen spinach and some more of the pepper and onion mix and cook until it's thawed, drain off some of the liquid, season with salt and pepper as desired, and then pour in 12-15 of your eggs scrambled up with a little bit of water.  Put the whole skillet in the oven at 425* for 15-18 minutes until just browned around the edges and set in the middle--there's a week's worth of breakfast frittata.  Do this again the next week--I have a veggie frittata with some baked sweet potato and topped with some sort of sauce or dressing for breakfast every day and it is amazing. Take half of your ground beef and just cook it in a pan with some neutral seasoning.  Let it cool and freeze in individual bags so you can pull out and mix with cauliflower rice or stir fry veggies for some quick meals--I love taco seasoned meat with cauliflower rice and some salsa verde (I'm getting there!) and put it inside a mostly-hollowed out sweet potato skin for a pseudo-burrito. Take the other half and make yourself some burger patties--freeze individually to pull out as quick "emergency" proteins. They'll go nicely with either kinds of your roasted veggies you made above. Take your olive oil, and egg, and some of the lemon juice and make a batch of homemade mayo. I like Everyday Maven's immersion blender recipe. That should last you close to the two weeks and will be amazing delicious plated fat to top your burgers. Take your avocado, half the can of coconut milk, and the juice from the lime along with some salt and mix that together (with your immersion blender if you have it) for an easy avocado sauce to top your breakfasts or anything kind of mexican-inspired. Take your tomatillos and chop roughly and then blend with salt and pepper--easy salsa verde.  Take half of it and keep it for your sweet potato burritos, and put the other half in a slow cooker or dutch oven with some of your chicken thighs. Some more of your chicken thighs--get your cast iron skillet rocket hot, put in some cooking fat, and put the thighs skin side down for a few minutes to get them deliciously crisp. Salt the meat, flip the thighs over and reduce the heat to cook through. This list and meal prep directions should easily keep you well fed within your budget for the next two weeks.  It's not always the most exciting food but it will be tasty, filling, and healthy.
    Let me know if you have any other questions or want any other tips.  Sorry this was so long!  I'm pretty enthusiastic about meal planning and cooking and I love a challenge like a budget.