DanPrudden

Today is day 8 for me, and last week I did a lot of tweaking to my meals because I realized I wasn't getting enough fat or starchy veg to keep me full between meals. The last 4 days or so I've been really happy with my meals, been able to go hours without being hungry and had energy to do pretty intense work outs. So, yesterday I spent the day prepping and now I'm wondering if I have too many starchy veggies going on, this is what my meals will look like this week, there will be some differences but for the most part I'm eating the same thing at least the next 4 days. Breakfast: Casserole made with eggs, ground turkey, shrooms, broccoli, onions, and russet potato. I'm putting some avo on it for my fat. Lunch: Pulled buffalo chicken with a drizzle of compliant ranch, side of roasted veggies that consist of brussel sprouts, sweet potato, carrots, and shrooms. Either a banana or some mango. Dinner: Salad w/ beets, radish, onion, tomato, a little bit of avo w/ green goddess dressing. 1 chicken sausage link, small amount of mashed sweet potato. Am I doing too much with the potato in the breakfast casserole then sweet potatoes for lunch and dinner? I was thinking of having a salad with lunch rather than the roasted veggies and just having the sweet potato at dinner. I work out 5 times a week, and am burning about 500 cals per work out so they're pretty intense workouts. I do make sure to do pre and post work out mini meals, and follow the template for those.

I'm also curious about this topic, when I'm cooking a chicken breast, or turkey burger I can pretty easily eyeball how much protein I'll need. But with making stir frys or large batches of stuff with everything mixed together, how do you know how much meat to have? For instance, tonight I;m making spaghetti squash with a ground turkey red sauce w/ veggies for dinner, since everything will be mixed together in the sauce how do I know how much to eat for protein?

Thank you for the response! I prepped all my meals for tomorrow and followed the template a bit better than I have the last few days and made sure to have fat for each meal, I’ll see how I feel after eating each one and adjust if necessary. Thanks again.

Before Whole30 I didn't know that fat was so important for the brain, and would have bouts of brain fog but usually contributed it to having one too many glasses of wine the night before, but now I'm thinking it could be the lack of fat (wine probably didn't help) that I was taking in for fear of gaining weight. Now, I'm only on day 3, but the brain fog is crazy. I don't know if that's normal because it's so early on and I'm going through The Hangover or if it's because I'm not getting enough fat. For fats the last few days I've had some pistachios as a pre work out snack (only thing I had on hand), and then pretty much just avocado but not with every meal. I bought compliant mayo, but I don't see myself using that for every meal. I also bought some ghee today that I plan to use on veggies, sweet potato mash, etc. Is avo w/ breakfast and then ghee on top of something for lunch and dinner enough fats? I have seen the template, but still just a little confused (brain fog!). Thanks in advance!

Hi all, I'm on day 2 and I was told (by a friend who did a round) that the Vermont Uncured Turkey Pepperoni sticks were compliant so I grabbed a couple yesterday. Today, I go to eat one and realized I accidentally grabbed a BBQ Beef one. I can't really find anything online to verify if this is okay to eat or not. The ingredients on the turkey and the beef appear to both have evaporated cane sugar, so now I'm questioning whether either are compliant. Can anyone clarify? Thank you in advance! Ingredients for Beef: Beef, Molasses Powder, Sea Salt, Spices, Evaporated Cane Sugar, Paprika, Celery Juice Powder, Cherry Juice Powder, Onion Powder, Garlic Powder, Lactic Acid Starter Culture (Not From Milk). Encased in Collagen Casing Ingredients for turkey: Turkey, Less Than 2% of: Spices, Sea Salt, Celery Juice Powder, Paprika, Evaporated Cane Sugar, Cherry Juice Powder, Spice Extractives, Garlic Powder, Lactic Acid Starter Culture (Not From Milk). Encased in Collagen Casing.