ultrarunnergirl

Just want to post an update.
Yesterday was Day 31, and I did end up losing almost 2 pounds and lost 1 inch off my waist since Day 1. Admittedly, that was quite an unexpected (but welcome) change, given how much I struggled between days 16 and 27.  On around day 27, I started to decrease my fat intake, and made a concerted effort to wean off the FODMAPs)
Today is Whole 30 day 32, and Day 3 of 100% no FODMAPs, and I feel like a different person! Today is the first day since starting Whole 30 that I feel what must be Tiger Blood!! I truly had boundless energy today and could hardly sit still! I woke up a full 30 minutes before my alarm feeling refreshed, and I am finally feeling slimmer and stronger than pre-W30! Can't believe it took this long, but so happy I finally got to experience what the hype is all about! I'm going to stick with Whole 30 for another week, then start some reintroductions. 
In retrospect, I'm pretty sure some FODMAP foods have been bothering me my whole life. Some examples...  I love the taste of Thai food but rarely want to eat it because I know it'll make me feel bad -- maybe the coconut milk? I've never liked foods with too much garlic or onions; I always thought it was the taste, but I'll bet my body was also subtly telling me to stay away. I often have delicious restaurant-style brussel sprouts when I go out to eat, then I often feel full and bloated the next day -- always chalked it up to just eating more when I dine out, but maybe the fodmaps were playing a role too!
This has all been very enlightening, which of course is the point of the Whole 30! I now have a renewed excitement for the program! Thank you for your help jmcbn!

For long, low-intensity efforts, I'd use some real food options if possible (what is the temperature where you'll be? If cold, you could bring anything that sounds good. I once fueled a 100 mile ultra run in part with Well Fed merguez meatballs and Velvety Butternut Squash, but I had a crew meeting me at certain points).
Aidell's Chicken Apple Sausage, cold shrimp, olives, pickles - all these are go-to's with some of my fellow ultrarunners.
No-Fuss Salmon Cakes could be a great choice too.
More portable things to bring: 
RXbars (tougher to chew if really cold)
EPIC bars
high-carb veggie baby food packets
coconut shreds
freeze-dried, dried, or fresh fruit (bananas, strawberries)

Mel Joulwan (author of the Well Fed cookbook series) has a recipe for pan-fried sardines that is absolutely amazing! It's super fast to prepare and oh-so-good. I do struggle a little bit with uncooked ones directly from the can, but these fried ones are phenomenal! I could eat them every day!
Sadly, it's not one of the recipes she has online. But, if you have her cookbooks, check it out! Though I can't remember if it's in Well Fed or Well Fed 2.... 

I love giant salads, and I find myself craving them more now...I am a HUGE fan of canned wild caught sardines (I am waiting for the next Costco deal that they run on the Season Brand Wild Caught Sardines). Sardines are arguably one of the world's healthiest and nutrient dense food sources. I just love them. Fortunately for me I can get by the smell (although I tend to avoid bringing them to work to spare my co-workers). But several handfuls of salad greens topped with sardines, salt, pepper, balsamic, avocado, and olive oil just hits the spot!!! And it takes under 1 minute to prepare....what REALLY takes it over the top is adding citrus - today I did lemon juice and slices of grapefruit topped with some paprika and cayenne for heat. I know...the flavor combo sounds odd...but don't knock it until you've tried it!!!
Comment back here if you're a sardine lover!!! Sardines unite!

Most stores will have one variety or another of frozen veg on sale. I get mine at ShopRite for $0.99 each. Lots of that will get roasted straight from frozen. Other times, I'll turn it into soup. 
Get the meat that's on sale. Conventionally raised is fine and don't let anyone tell you otherwise. 
Keeping it simple makes it less expensive. You can do it. 

For long, low-intensity efforts, I'd use some real food options if possible (what is the temperature where you'll be? If cold, you could bring anything that sounds good. I once fueled a 100 mile ultra run in part with Well Fed merguez meatballs and Velvety Butternut Squash, but I had a crew meeting me at certain points).
Aidell's Chicken Apple Sausage, cold shrimp, olives, pickles - all these are go-to's with some of my fellow ultrarunners.
No-Fuss Salmon Cakes could be a great choice too.
More portable things to bring: 
RXbars (tougher to chew if really cold)
EPIC bars
high-carb veggie baby food packets
coconut shreds
freeze-dried, dried, or fresh fruit (bananas, strawberries)

You can even roast broccoli straight from frozen. 'Bout 400 degrees, heat the sheet tray and oil first, throw the broccoli on (literally open bag and pour on tray), cook until done. 

You can do this!
The cookbook Well Fed by Melissa Joulwan saved my bacon on my first Whole30. Simple, fast recipes, nothing fancy.
Here's a post from her on making meals out of ingredients (Basically, no cooking): https://meljoulwan.com/2014/06/25/great-ingredients-recipe-required/
Take one day to knock out some basics and do it all at one time, you can be done in an hour or two: grill a bunch of chicken (or bake), brown ground meat on the stove, make some protein salad using compliant tuna or salmon, boil a dozen eggs. 
A stick blender can be your best friend and should be available for about $30. You can make mayo and all sorts of sauces. Or you can spend more on Primal Kitchen mayo.
Frozen broccoli is super versatile and you can microwave it. Frozen veggies are easy to toss in the pan you just used to cook your meat in and make a ton of food for the week.
The Whole30 is some work, for sure. We all feel you on that! But you're worth the extra effort.

You can do this!
The cookbook Well Fed by Melissa Joulwan saved my bacon on my first Whole30. Simple, fast recipes, nothing fancy.
Here's a post from her on making meals out of ingredients (Basically, no cooking): https://meljoulwan.com/2014/06/25/great-ingredients-recipe-required/
Take one day to knock out some basics and do it all at one time, you can be done in an hour or two: grill a bunch of chicken (or bake), brown ground meat on the stove, make some protein salad using compliant tuna or salmon, boil a dozen eggs. 
A stick blender can be your best friend and should be available for about $30. You can make mayo and all sorts of sauces. Or you can spend more on Primal Kitchen mayo.
Frozen broccoli is super versatile and you can microwave it. Frozen veggies are easy to toss in the pan you just used to cook your meat in and make a ton of food for the week.
The Whole30 is some work, for sure. We all feel you on that! But you're worth the extra effort.

working on it - made myself eat breakfast and lunch was a bit easier. many thanks for encouragement! I’m doing the “ before coffee” thing - quite the triumph for me!

Sorry to hear this and I know what you mean.  What day are you on now? 
Also something to consider, are you eating within an hour of waking in the morning and before drinking coffee?  How is your sleep hygiene in general? Are you turning off any screens (TV, phone, etc) at least 2 hours before bed? This can be a part of not feeling hungry at the right times.
LadyShanny had some good food suggestions above. If you'd like to reply with what you have been eating and your habits we may be able to offer additional ideas.
You can do this!

http://meljoulwan.com/2014/06/25/great-ingredients-recipe-required/
 

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/