laura_juggles

You cannot add honey as honey is a sweetener and sweeteners are not allowed on Whole30.

You'll do well to stop thinking of certain foods as "snacks". There's no reason at all you can't eat celery with almond butter alongside a burger for lunch. And generally, you're going to want to compose your meals so you're not needing or wanting to "snack" in between. 

You can use a beef bone broth instead of just beef broth (also may be easier to find compliant), and add in an extra clove of garlic maybe, and that'll give it more flavor of other things rather than just straight up cauliflower. I've made it with chicken bone broth and it definitely gives more of a creamy soup vibe than a mashed cauliflower vibe. 

So, I think it's really great that you're here supporting people and sharing your experience. 
But can you please maybe be a little more thoughtful about your "it's not a trigger for me so I don't care" attitude? If you're using them now and you're not doing a Whole30, that's fine, but maybe a "they're great for my Food Freedom when I'm not in the middle of a Whole30" could be included? Because it really comes across like your entire Whole30 philosophy is "screw the rules, I'll do what I want". 

So, I think it's really great that you're here supporting people and sharing your experience. 
But can you please maybe be a little more thoughtful about your "it's not a trigger for me so I don't care" attitude? If you're using them now and you're not doing a Whole30, that's fine, but maybe a "they're great for my Food Freedom when I'm not in the middle of a Whole30" could be included? Because it really comes across like your entire Whole30 philosophy is "screw the rules, I'll do what I want". 

Because it would be a whole slippery slope of contradictions and confusion if every single rule in the Whole30 looked like this:
No pancakes or recreations of baked goods (tortillas, waffles, muffins, etc). Unless you don't usually eat pancakes. Or toast. Or tacos. Or unless you really don't actually like muffins, but you're so tired of eggs that a concoction of almond flour, eggs, and fruit will be the one thing that keeps you from going off the rails and housing the package of cookies you left in the pantry for your kids. 
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The thinly cooked scrambled egg thing mentioned above is not a crepe in the same way that spiral-cut zucchini is not pasta. The first is an omelette and the second is squash cut in thin strips. Cooking or cutting something in a slightly different way to achieve your purpose (like cauliflower "rice" or zoodles) is completely different than taking a compliant thing (i.e. a head of cauliflower) and mixing a bunch of other stuff in it to make it something indistinguishable from what it originally was (i.e. "wraps" made with "cauliflower powder"...what has to happen to a head of cauliflower to turn it into a powder? That kinda screams franken-food to me). 
I feel like you're seriously getting hung up on words rather than the spirit of the Whole30. 
 

So, I think it's really great that you're here supporting people and sharing your experience. 
But can you please maybe be a little more thoughtful about your "it's not a trigger for me so I don't care" attitude? If you're using them now and you're not doing a Whole30, that's fine, but maybe a "they're great for my Food Freedom when I'm not in the middle of a Whole30" could be included? Because it really comes across like your entire Whole30 philosophy is "screw the rules, I'll do what I want". 

Crepini is a crepe made with a flour substitute (cauliflower powder). This makes it totally paleo-friendly, but definitely is against the spirit of Whole30. Making your own crepe would definitely still be against the rules, because it would be a recreation of a pancake-like product. Whisking an egg and frying it thinly is NOT a crepe, however -- it's an egg, nothing else added to make it crepe-like.
For ongoing health, it's fine. But if you're mid-round then it's not okay for Whole30.

Because it would be a whole slippery slope of contradictions and confusion if every single rule in the Whole30 looked like this:
No pancakes or recreations of baked goods (tortillas, waffles, muffins, etc). Unless you don't usually eat pancakes. Or toast. Or tacos. Or unless you really don't actually like muffins, but you're so tired of eggs that a concoction of almond flour, eggs, and fruit will be the one thing that keeps you from going off the rails and housing the package of cookies you left in the pantry for your kids. 
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The thinly cooked scrambled egg thing mentioned above is not a crepe in the same way that spiral-cut zucchini is not pasta. The first is an omelette and the second is squash cut in thin strips. Cooking or cutting something in a slightly different way to achieve your purpose (like cauliflower "rice" or zoodles) is completely different than taking a compliant thing (i.e. a head of cauliflower) and mixing a bunch of other stuff in it to make it something indistinguishable from what it originally was (i.e. "wraps" made with "cauliflower powder"...what has to happen to a head of cauliflower to turn it into a powder? That kinda screams franken-food to me). 
I feel like you're seriously getting hung up on words rather than the spirit of the Whole30. 
 

I've noticed from being around here in the forum for a while that a lot of people have a tendency to overthink things. 
Basically, we're removing a bunch of typically inflammatory things from Whole30 and aiming to go with fewer additives, including sugar. 
So:
Apple - has sugar, but it's naturally occurring so that's okay. Applesauce with the ingredients apples, water, cane sugar - not okay because of the added sugar
Tomato - has naturally occurring glutamic acid (MSG), so they're okay. Broth with MSG listed in the ingredients - not okay because it's added
See where I'm going here? 

Also, fire roasted tomatoes aren't fermented. 

Sometimes, you just need to google to find out what the ingredient is (leaving Whole30 out of it) and then it's usually pretty easy to make a decision if it's okay or not. 

Still in the pod, it does rather look like sugar snap peas, but you don't eat the edamame pod, only the beans inside. 

Practically every cooking show I've ever watched does a hard sear to make the outside yummy and then finish in the oven so it cooks without obliterating the outside. 
Alternately, you could poach via sous vide and then sear. 

It could also have nothing at all to do with food. You're just hyper-focused on food right now because you're in the very beginning of your Whole30. 
Have you done any exercise or carried anything heavy or has the barometric pressure changed lately? Heck, you could also just be low on magnesium and tada, epsom salt bath helped. 

It could also have nothing at all to do with food. You're just hyper-focused on food right now because you're in the very beginning of your Whole30. 
Have you done any exercise or carried anything heavy or has the barometric pressure changed lately? Heck, you could also just be low on magnesium and tada, epsom salt bath helped. 

First, breathe. I'm assuming that you haven't bloated four sizes larger or blown up entirely, so that's a good sign.
Second, being willing to start over is a good thing, regardless of whether or not your schedule would really make that a feasible thing to do. The fact is, you're aware of it now, you'll stop using it, and you're willing to accept that there may be some effect from it.
So what to do?
I'd move forward, continue the Whole30 as planned, counting the days without starting them over, and evaluate how I feel at the end and decide at that point whether or not I want to extra days to make sure I've gotten the best possible starting point for reintroduction.  I'm big on the idea of "adding time" rather than "starting over" anyway, so I know beyond doubt that's exactly how I would approach the whole thing.
In the mean time, maybe be a little extra watchful of how you're feeling (physically and otherwise) to see if there might've been some noticeable effect to your system that fades/ends over time to indicate that it could've had something to do with the rice concentrate.

Also, a serving of eggs is more than two. It’s how many you can hold in your hand. For me that’s FOUR.

Mixed greens, spring mix, and baby lettuces will all go gross a lot faster than the heartier salad greens like iceberg and romaine. They're more delicate and tender so it takes less to make them icky. I bought a 3 pack of romaine 2 weeks ago and finished it yesterday. Not a leaf went bad. 

If you really prefer the more tender greens, you'll need to buy them in smaller packages more often. I decided that I didn't like them *that* much more and switched to the romaine. It's saved a bunch of money and wasted food. 

My other question would be was it sherry or sherry vinegar? Sherry vinegar is fine and I can't imagine putting sherry in a dressing, but sherry vinegar is delicious. 

Skipping lunch and lowballing all your meals like you have been has caught up to you, basically. 
Set yourself an alarm on your phone to go eat lunch. You're sacrificing how you feel for not wanting to stop working to go eat. The break for lunch is not only good for your overall nutrition, but also for your brain. Trust me; go eat some lunch. 
Get yourself a couple bags of pre-chopped salad greens and throw them in a mixing bowl with the chicken, olives, and cukes you have in the picture. If you've pre-cooked some protein and have some bagged salad handy, lunches become really easy. 
You *will* start to feel better when you're getting enough fuel.

Skipping lunch and lowballing all your meals like you have been has caught up to you, basically. 
Set yourself an alarm on your phone to go eat lunch. You're sacrificing how you feel for not wanting to stop working to go eat. The break for lunch is not only good for your overall nutrition, but also for your brain. Trust me; go eat some lunch. 
Get yourself a couple bags of pre-chopped salad greens and throw them in a mixing bowl with the chicken, olives, and cukes you have in the picture. If you've pre-cooked some protein and have some bagged salad handy, lunches become really easy. 
You *will* start to feel better when you're getting enough fuel.

Harissa is a lot more than just the hot chile pepper. Tomato paste will leave it rather lacking. 
Here's a compliant recipe for harissa; just leave out the chile. https://www.epicurious.com/recipes/food/views/harissa-51185010

You may want to look at picking up a copy of Food Freedom Forever for some help. I just searched the Whole30 site to find the article about vegan Whole30 and the page was recently updated with this info: 
Vegan Reset: I created a Vegan Reset (starting on page 50 in Food Freedom Forever) to help vegans improve cravings, hormonal balance, digestion, and calm systemic inflammation while still honoring their desire to eliminate all animal products from their diet. It uses many of the same guidelines as the Whole30, but helps vegans choose less commonly problematic plant-based protein sources, and plans a careful reintroduction to help them figure out which protein sources are healthiest for them going forward.

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. 

Honestly, the slow cooker is great, but I often think it takes *more* work than cooking other ways. 
Grill a piece of meat, sautee or steam some veg, slap on some mayo or avocado or whatever. Done.