ultrarunnergirl

This is the second or third comment you've made about gaining weight. We ask that you not step on the scale during your Whole30, and it's a rule you should take as seriously as the others. We are very clear that the Whole30 IS NOT a weight loss diet, but it seems you are focusing on that aspect.
The scale is not a good measure of health, body composition and it's not doing your psyche any favors, either. Please give yourself some grace about the gravitational pull the earth is exerting on you. Here are some good posts about why we feel this way about weighing. 
Hang in there! Give yourself 30 days and then evaluate.
 
 

This is the second or third comment you've made about gaining weight. We ask that you not step on the scale during your Whole30, and it's a rule you should take as seriously as the others. We are very clear that the Whole30 IS NOT a weight loss diet, but it seems you are focusing on that aspect.
The scale is not a good measure of health, body composition and it's not doing your psyche any favors, either. Please give yourself some grace about the gravitational pull the earth is exerting on you. Here are some good posts about why we feel this way about weighing. 
Hang in there! Give yourself 30 days and then evaluate.
 
 

Have you done whole30 and reintroductions before? If not, you should do the reintroductions before you decide. Do dairy reintroductions, and also at some point do a day where you use the coconut milk with carrageenan. Then you can take into consideration any reactions you have, and if you don't have reactions to either, you can choose based on which you prefer the taste of.
 
This page has links to reintroduction instructions and other post-whole30 information:   https://whole30.com/finished/

I think I have figured out part of my husband's problem. He skipped lunch yesterday, skipped breakfast this morning, worked out this morning (cardio + strength training), and claims he isn't hungry for lunch either. No wonder he is miserable if he isn't eating!

When in doubt, stick to the Meal Template recommendations (these are minimums, so feel free to eat more). With eggs, you need a little more than you would if you were eating ground beef, for example.

You're pretty low on fat in those meals. Trying to go low fat on a Whole30 will mean that you eat until you're full and then you're hungry again shortly thereafter. Your breakfast is also on the small side (I'm assuming you're not eating whole pints of cherry tomatoes at breakfast). Especially considering you're also using your breakfast as a post-workout meal, maybe throwing some starchy veg in there would help. 
 

Here's some background on why kombucha is allowed: https://whole30.com/2016/08/kombucha/

I work in a hospital, so completely understand the lack of W30 options, but a few suggestions if you are willing to ask a few questions.
- There may not be a fridge in the room, but find a nice nurse and ask if there is any way you can use there's temporarily for a few items.
- The cafeteria should have a microwave you can use, you just may need to ask.
- Cafeteria's are also catering to specific nutritional needs for patients, so they may be able to make you something special the same way they do for patients who are on strict restrictions; like plain eggs.
- Are you able to order food in from the outside? If so, it may be worth a quick google search and a phone call or two to see what's around. 

Make sure you're SALTING your food! It's instructive how much you may need to salt when you're not eating any processed food. 
Dont forget your water! 1/2 oz per pound of body weight. 

Another tough weekend started with going to see a friends band play. Too much food and drink and every one saying know will know but me that I cheated. Then my girl friend came over in a mood to drink... and she is use to getting what she wants. And Then the dog has to have his say because he is use to me cooking something delicious and poisonous. So  it turns out I am the "party pooper"  Funny I disappointed every one but myself. Gaining a lot of self control, not that I have a choice if I don't want to have to start this over... DAY 23 and proud of myself.

I know you don't want a "replacement" that's  not like the original thing. But....my girlfriend made the most amazing brown gravy this way: put a bunch of chopped carrot, onion and cauliflower into the pan with whatever meat you are roasting. When teh meat is done, take the pan drippings (plus compliant beef/chicken broth if not enough liquid) and then blend that all together with the super-soft roasted veggies plus some salt and pepper. It is amazing and you would never know it's not a flour-thickened gravy.
For soups, my husband wants them thick enough to walk on so I always make with just the barest amount of liquid (ie, just enough to barely cover the pot contents and then cook until done). Also, I always, always use red potatoes because they seem to have the highest starch content and so naturally make the soup or stew thicker.

This. 
Its technically more liquid but sometimes for a thicker creamier taste I use coconut cream in place of water or broth. 

Have you tried using cassava flour? It's my go-to and this is an excellent gravy recipe (use ghee and not butter):
https://20dishes.com/easy-silky-gravy-cassava-flour-gluten-grain-free-dairy-free-option/

I think it depends on your definition of 'functional'.  I use arrowroot and tapioca but yes without being very careful, you can end up with something a bit gelatinous... the nut flours are not going to work the same because they'll always be gritty due to the fact they're ground up nuts... 
Maybe someone will have a great idea but each thing is going to have its own properties and none of them are going to line up to flour or cornstarch.
What is it you're using it for?  Maybe that'll help with suggestions.

Most things can be cooked longer to reduce them. Let it simmer, stirring it occasionally. The flavors will concentrate, so you may want to not add as much salt and spices as you normally would. Here's some general tips on reducing sauces:  https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-a-reduction -- obviously you can't add the butter as suggested in one step, and I don't really know if adding ghee would have the same effect. And the recipes linked are probably not Whole30 compliant, though I didn't actually click through and look. And while this specifically talks about sauces, you can do the same for soups or stews. It does take longer, but you might be happier with the results if you don't find a thickener that works for you.
The other thing I'd suggest, if you haven't already, is find some recipes that are Whole30 compliant that are similar to whatever you want to make, and see how they do it.  For instance, here's a  chicken and gravy recipe that's good:  https://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy, or here's a stew recipe: http://meljoulwan.com/2014/04/02/slow-cooker-osso-buco-stew/  or just google Whole30 plus whatever you're wanting to make. Odds are, someone out there has already made it, so you might as well take advantage of their knowledge rather than redoing stuff they probably already tried and decided didn't work well.
 

Hi Rob,
  We recommend you not drink your veggies on your Whole30, we'd rather you eat them so you get the additional satiety that comes along with chewing your food. 
  Looking at your food, I notice lots of cruciferous veggies - broccoli, cauliflower, cabbage. Try subbing out for veggies like squash, carrots, tomatoes, green beans and see if that makes any difference with the bloating for you.
  With your other concerns, I think you should definitely consult a doctor. You may also benefit from working with a functional practitioner or specialist on these issues.

Definitely frustrating. The Whole30 is changing things, slowly but surely. I remember when airports had almost nothing to choose from, even the nuts had non-compliant oils, had to bring my own stuff. The tide is turning. The more we vote with our food dollars for options without junky ingredients, the more that will be produced and sold.
 

Best #whole30 trick I learned: Warm ~1/4 c coconut milk in mug. Add ~1 tsp unsweetened cocoa (optional) and ~1/4 c of hot coffee. Blend with wand mixer (or in blender), then fill w/more coffee til you get the flavor you like. MAGICAL frothy goodness. And it is a whole different drink than just coffee and coconut milk stirred together.
EDITED TO ADD: 4+ years later, this is still how I drink my coffee. I never went back to dairy.

Our recommendations for people who work out are to eat three template meals a day (you can find the template in my signature below or by googling 'whole30 meal template) and then a pre and post workout meal. Pre workout is fat and protein and post workout is lean protein and starchy carbs.  You can ditch the pre workout depending on when you workout in relation to when your meals are but it's recommended that people doing strenuous exercise eat the post workout within 30-45 min of ending your workout - post workout eating should not replace or be combined with a meal.
There's no day in the life meal plan for someone that does crossfit, our base recommendations are the same for everyone and then you adjust the meal template as needed to keep you full for 4-5 hours.

That's exactly right. We want you to get used to eating your food in a different way. A lettuce wrap would be fine, because it's food in its natural state, while a coconut wrap is processed to mimic a tortilla. 
Keep on keepin' on!

Watch out for toppings at Five Guys - the mushrooms are not compliant.

The Food Freedom Forever book by Melissa Hartwig has some really great, in-depth discussion and strategies on this. Really, there is no one trick -- it comes down to being mindful each time you're presented with a delicious food that isn't Whole30, and truly evaluating if it is worth the effects.
You also may find this helpful: https://whole30.com/2012/01/ride-your-own-bike-2/
Finally, have you been eating fruit or other technically Whole30 foods when you get a sweet craving? That will keep your cravings alive and well.  We recommend you go for a walk, drink some tea, or just wait 15 minutes to determine whether it is a craving or you're really hungry. If the latter, eat some protein and veggies instead. That will bust those cravings.

If cooked veggies are less preferable, try raw or very lightly cooked. You can steam sautee green beans so that they're still crunchy, but also warm and greener. Try bell peppers, baby carrots, or celery dipped in compliant ranch. I personally love cruciferous veggies (broccoli, cauliflower, brussels sprouts, cabbage) but only if their roasted. Steamed or raw are pretty yucky to me, especially when they're over cooked. In this case, I'd say Google is your best friend

The other thing you could do is try some of those tricks on parenting websites (How to get your kids to eat veggies!). Incorporate veggies into your meals. You can wilt greens into a hot soup, mix finely diced peppers and onions into scrambled eggs, mix a lot of stuff into a hearty chili. Just figure out what your main dish is and see what veggies you can cook into it!

Over the weekend, I travelled from Seattle WA to Spokane WA to see my cousin in concert.  Unfortunately I was on Days 5-7 of my 2nd Whole30 round, which as you all know, makes travel + dining out a little bit complicated.  However I was able to plan ahead of time by researching restaurant menus, and e-mailing chefs to ask questions.  I think this is DEFINITELY the way to go.  If you have enough time to plan ahead for dining out, e-mail the restaurant with an outline of the Whole30 rules and ask specific questions about which entrees you'll be able to enjoy.  Just make sure to apologize for seeming high-maintenance and say lots of THANK YOUS!
Anyway - we wound up at Bruncheonette for brunch and at Clover for dinner.  I received such sweet, accommodating e-mail responses from both chefs.  At Bruncheonette I was able to have the Verde Hash, sans cheese, with added guacamole.  Bruncheonette makes all of their meats, and sauces, in-house from scratch.  They use canola oil for the potatoes and eggs, and there are no sugars / sweeteners in the carnitas or in the potato seasoning!  My hash included the potato medley, carnitas, peppers & onions, basted eggs, and verde sauce.  Totally filling and delish - plus I got veggies, protein, and plated fat with my guacamole.
Chef Cody at Clover sent me the following e-mail response: 
"Hi Anna, Thank you for contacting me directly. We regularly make accommodations for our guests’ dietary needs, so this will be no problem. Having a heads up makes it even easier. Most of our dishes are cooked in an olive/canola blend or clarified butter. We would be happy to use straight olive oil, Lard, Duck Fat or none of the above. Our cured dry chorizo is an item we source, and does have sugar. Our house made chorizo is a great substitute for both the octopus and the Piri Chicken, as my linguica also has sugar. All of our veggies are roasted with salt, pepper and our oil blend. We can always roast fresh veggies for an order as well. Honestly, we can make most of our menu work for you, or I can create something just for you, if you like. We enjoy the challenge and love to test our creative side, with such limitations. It usually ends up the prettiest plate at the table, so I hope we don’t let you down.  This weekend, we will be featuring Oregon Rockfish. Our scallops are always top notch. Let me know what direction you would like to go. Have a safe trip to Spokane and we’ll see you on Saturday night!"
Again - SUCH customer service!  I wound up having a simple dish of the Oregon Rockfish, with a medley of broccolini, mushrooms, and fingerling potatoes garnished with pine nuts.
As for travel snacks - I brought with me a baggie of baby carrots w/ a guacamole cup, sliced Fuji apple with almond butter, and RX Bar & Epic Bar, almonds, and olives (no - I did NOT eat all of the above but it was nice to have options).

Hi LEMorgan,
We normally advise using the Whole30 as an opportunity to reset your hormones, learn to trust your hunger signals, discover any food sensitivities and change your relationship with food.
Give it a try without IF -- you may find benefits you hadn't anticipated, like waking more easily in the morning and going to sleep more easily at night. You can always go back to using IF after your 30 days and see how that feels.