Search the Community

Showing results for tags 'Meal planning'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Start Here
    • Read This First
    • Announcements
    • Resources
    • Join the Whole30
  • The Whole30 Program
    • Can I have ___?
    • Food, Drink and Condiments
    • Whole30 Meal Planning
    • Cooking
    • Travel and Dining Out
    • Sourcing Good Food
    • Whole30 for athletes
    • Whole30 with medical conditions
    • Whole30 while pregnant or breastfeeding
    • Whole30 for kids
    • Whole30 for vegetarians
    • Ladies Only
    • Supplements
    • Troubleshooting your Whole30
  • Life After Your Whole30
    • Whole30 Reintroduction
    • Off track/Staying on track
    • Friends and family
  • Community
    • Your Whole30 Log
    • Your Post-Whole30 Log
    • Recipe Sharing
    • Success Stories
    • Forum Feedback


  • Community Calendar

Found 76 results

  1. Hi all! I'm new to Whole 30 and am planning on starting this in March after birthday/anniversary/friend visiting stuff! I want to go ahead and start planning ahead, but I have a strange question that often deters me from participating in a restrictive diet of any sort: my husband's dietary limitations. My husband is allergic to anything in the Brassicaceae family - brussel sprouts, broccoli, cabbage, cauliflower, collard greens, mustard greens, kale, chard, etc. (I think that covers most of them). Therefore there's a considerable limit for nutrient-dense greens that we can incorporate into our diet, and cauliflower rice is entirely out of the question. Any suggestions for other options in that regard? I can't even so much as cook these items in our house, as they are very aromatic (/fingerquotes) and the fumes make him start to throw up. Thanks in advance!
  2. Recipe Blogs

    What are some of your favorite Whole30 recipe blogs out there as I begin looking at meal planning my January Whole30 with my fiance? I love cooking and trying new things, but lately I've been feeling a little bored with everything and need some spark back into my meal planning life!
  3. Hi all! So I have yet to actually start a whole 30, but it is on the bucket list. My issue now is that I work at a restaurant 9-5, and there is a time 11:00-2:00 which is our "busy time" and we are not allowed to order from the kitchen, hardly allowed to eat food. By 2:00, I'm starving; our break is simply a quick second to run to the back and scarf food down, in which I tend to make poor decisions later due to the fluctuation in blood sugar and the stress of being hungry/worrying what to eat and when. Any suggestions and tips on how to combat this.. Thanks!
  4. How much fat?

    Hi! I'm a newbie, and I'm trying to figure out the whole meal planning thing ( How much fats do I have to include in every meal? On the pdf document it says to "Add fat in the following recommended amounts per meal" and then lists a whole bunch of sources of fats, while on the top of the document it shows three fat sources per meal (if I get it right): oils and butters, coconut and olives, nuts and seeds. So my question is: Do I include in every meal the recommended amount of fat from oils and butters PLUS the recommended amount of fat from coconut & olives PLUS the recommended amount of fat from nuts and seeds? OR I have to choose from one of these three sources of fats for every meal and my meals will look like: - Protein + vegetables + ONLY ONE of the three sources of fat? Thanks a lot! whole30-meal-planning.pdf
  5. I just made my first batch of compliant butternut squash soup! It is so yummy I want to bathe in it! But, since I can't, how much would be one serving size?? Thanks!!!
  6. Hi All I have noticed since I started that my weight has dropped very fast. I haven't used a scale as per the program's recommendation however I can see a big difference - and people do mention it too. Now, I definitely did not start the Whole30 aiming to lose weight, my goal is to press the "reset" button and get rid of unhealthy habits for good. Each meal I have (3x a day) is in line with the Whole30 plate and I do not hold off on fat. Has anyone had a similar issue? Do I need to add a 4th meal to avoid losing more weight / put some back on? Are there any specific compliant foods I should focus on? (For the record, I have a broken foot so I'm not being very active at the moment, so cardio is not how I'm losing weight!) Best, Cedric
  7. Hello! I'm partially through the book, and I'm planning to start my Whole30 this Saturday, 7/15. I'm trying to get some things straight so I can start planning appropriately. Here are my series of questions: Snacking. Maybe I missed it, but WHY no snacking? What's the reasoning/science behind that? I also saw in another forum post that you do not recommend eating fruit and nuts/nut butters together—why is this? And is that combo acceptable when eaten together in a meal as opposed to a mid-afternoon snack? What's the Whole30 stance on smoothies? Currently, one of my favorites is blending 1 avocado, 1 banana, lots of spinach (whatever I have on hand/can fit in the vitamix), and cacao powder with water and protein powder. The recipe usually gets me 2.5-3 smoothies in the 12-16 oz range. Is this okay to consume as a pre-workout snack? Or any other times throughout the day (like an accompaniment to breakfast or lunch)? I'm worrying in advance about the no snacking, as there's usually a long period of time between lunch and dinner. My job is dependent on deadlines, so I'm not always leaving the office once 6 pm hits. A 7 pm dinner is often a pipe dream. If I go too long w/out a snack, I start experiencing low blood sugar symptoms, and sometimes a painful, distended stomach. The distended stomach is something I’m hoping Whole30 might help, but still. I'm a worrywart. I do plan on meal-prepping, but any other tips, advice, suggestions, recommendations, or guidance? Thank you!
  8. Meal Prep Group - VA/DC/MD??

    Whole30-ers in the Northern VA, DC, MD area!!! I am a Whole30 devotee but my schedule makes it a challenge to maintain. I love the way I feel when I stick to whole, clean eating but it is so much easier to just order pizza on those long days and late nights. Unfortunately, my first two rounds of Whole30 did not awaken in me an undiscovered love of cooking...I still hate it. I don't want to come home and spend any time in the kitchen after work but I'm happy to whip up one or two (double size) meals over the weekend...but then I'm sick of each by Thursday. So...what if we coordinate a group of people who can cook one or two meals (double, triple, quadruple recipe) and then we all swap with one another?! I just thought of this so I don't have the details worked out quite yet but envision the following details: approximate price range for each meal so we all come out mostly even standard packaging for servings single drop-off/pick-up location (anyone have an unused fridge?) ~1 hour window for drop-off/pick-up so everyone has selection of all meals 1-for-1 swap Once we have some interest, I'll coordinate via Google Docs to deconflict repeat meals, time/location for meet-up, buy-in, etc. Open to ideas or experience if anyone has done something similar...
  9. I am so hangry right now.. I'm curious to see what everyone's daily meal plans looks like. Right now mine is something like this (but again, this is day 1): 1: 6 prunes and a hand full of almonds 2: 2 clementines 3: Salad with 2 hand fulls of spinach/arugula, 1 hand full of cabbage, 1/2 avocado, splash of balsamic vinegar & EVOO 4: 2 hand fulls of carrots and a hand full of almonds 5: 1 sweet potato with whole mustard I also consume a gallon+ of water a day and have the occasional cup of black coffee. I don't think I am consuming enough of anything but I didn't get hungry until now (5:00pm). So maybe this is normal? I didn't do enough planning so I am worried about staying on track and using a sustainable meal plan. Any help is greatly appreciated. Friendly reminder: I need VEGAN suggestions and examples, not vegetarian. Thank you so much in advance! All the best, Stephanie
  10. It's possible that MOST people hate meal planning....but I think I'm on another level. This struggle has been the bane of my existence and led to several failed whole30s! The good news is that I think I'm going to make it through this one (on day 15!). The bad news is my lifestyle and personality really struggle with having a game plan for even tomorrow. Im a freelance musician/aspiring opera singer. I think, to a certain extent, the artist "personality," I might call it, really gravitates towards some aspect of disorganization. All of my artist friends are this way in some way or another. We are not messy--in fact I consider myself a bit of a clean freak--and we are far from irresponsible. But for me, and I suspect others, routines/planning/detailed organization stress me out. I feel like my brain is constantly working at an alarming rate to sort through everything possibly going on in my life, and having to portion out a few meals worth sends negative vibes through me. My lifestyle makes things different, too. Most of my income is from private music lessons, which I commute an hour to get to. On the long days, I'll leave right after lunch and won't be home until 9:30. I may or may not get a break for food, and it may or may not be during a typical meal time hour. Today my break was at 3:30. I work other odd and end jobs so often my mornings are booked; I also work weekends and may or may not have a good time of the day free. Simply put, when I get home so late at night, the last thing I want to do is make food for the next day. In fact, I find myself having to make a super late dinner, which I guess is another problem in itself.... anyway, curious to hear some input from others who have some crazy, random lifestyles and how you deal. And those of you who just can't get on board with planning!! How can we keep on trucking through (and more effectively)??
  11. Where do I find?...

    Help! I couldn't find a whole 30 compliant coconut milk in my grocery store yesterday. Recommendations on where I can find it in the store? brands? Also couldn't find jarred roasted red peppers for the red pepper sauce recipe.
  12. Hello, I'm in the planning stages of getting ready for my first go at the Whole30. I've done my if/then lists and made my intentions clear to my spouse. I'm currently working on the meal plan and I was super confident until now! Now I'm terrified! I don't have a lot of cooking skills and as I put together my meal plan, based on the whole30 recipes in the book and our own regular fruits/veggies/meats, I'm realizing this is going to be a lot of work and will require a lot of planning and prep all throughout. So any tips and pointers would be greatly appreciated in regards to meal planning. Also, I'm pretty active. I workout 5-6 days/week for 60-75 minutes. I'm training for a half marathon (May), Spartan races (July & September), and a few other runs. I want to make sure I'm still fueled well through this process. Any pointers on foods to include in my plan? I'm looking at starting either this weekend, Feb 12, or next, Feb 19. Thanks in advance! Brandy
  13. Hello all! I am on day10 of round1 and my yesterday I had awesome energy and a positive attitude and today I was so tired I came home and took a 2 hour nap! I'm a teacher so I'm pretty active and I workout 6 times a week sometimes twice. This includes cardio in the morning and a lift in the evening but normally 1.5-2hrs daily! They are intense lifts and normally HIIT cardio or steady state. I am just curious if I'm eating too much (which is what it seems) or not enough. Sometimes I find that I'm hungrier in the afternoon around my workouts and in the evenings. I've been trying to add more fats to my earlier meals so I don't get crazy in the evening. Heres an an example of a days eating which is pretty typical everyday. M1-handful chicken sausage, handful butternut squash, mixed stir fry veggies, 3eggs, 1/2 avocado M2-1 small beef burger, 1slice bacon,tomato, 1-1/4 avocado, Brussels sprouts, carrots, 1 egg Preworkout - 3 eggs, 2-servings mayo Post workout-1.5 serving shredded pork, greens M3- 1 serving chicken, coconut aminos, shredded cole slaw, 3-4thumbs mayo Thanks for any advice!:)
  14. So, if I may add to this question. I am confused because the meal template, on page 194, tells one to eat the carb dense vegetables post work out, but then on page 196 the 7 day meal plan incorporates carb dense vegetables (butternut squash). Why is this and am I reading this correctly?
  15. Hi! I searched the forums but I did not see a specific topic about this. I live near NYC and July is the peak beach month (at least for me it is!) We usually spend a large chunk of the day at the beach because it's about an hour drive to the good one, so we pack lunch, snacks and sometimes even breakfast if we get up early enough. I don't know if it's my food hangover but I'm having a hard time brainstorming on what to bring with us. I'm not even going to mention what we usually bring to the beach because I'm sure you all know what i'm thinking (a starch salad that begins with a P and alcohol that begins with a B ) There are the obvious snacks - carrots, celery, W30 ranch dressing to dip in if necessary. Fruit - melon, berries etc. The drink options - fizzy water with lemon or cucumber or just regular water, maybe some unsweetened iced tea? If we get out early enough for breakfast - HB eggs, easy peasy. But lunch.. aghh lunch. I hate a cold piece of chicken! Salads are so sad! So what do you usually bring to the beach for lunch?
  16. I'm on Day 6. This has been challenging, but so far everything is basically working out. I get cranky in the afternoons, I think because that's when I used to have my daily cookie and sugary drink, but the mood swing is over by dinner. The one issue I'm having is eating so much meat (including chicken and fish). I'm not a vegetarian, but I generally only have meat at dinner or sometimes not at all. During a typical week I probably eat 4-6 servings of meat. This morning for breakfast I heated up leftover turkey sausage, sweet potato, and egg casserole, and I basically gagged when I ate it and had to spit it out. I think if I could eat a vegetarian lunch and breakfast every now and then it would make a huge difference in tolerating meat. For breakfast I've been eating 2 eggs with ghee, spinach, mushrooms, and 1 compliant chicken sausage. Could I change that to 3 eggs and leave out the chicken sausage? For lunch, could I use 1/2 avocado and 1/4 cup almonds as my protein source and add to a salad with olive oil? Thanks!
  17. Freezer Phobia, anyone?

    I'm gearing up for my next round (Technically, it will be a restart of R1). I now have my Foodsaver, the rolls and bags, the mason jars and attachment, and a ton of meat and veg to prep and freeze. Since I didn't really learn how to source, cook and meal plan growing up, a big part of the Whole30 for me is redefining my "working relationship" with food. Here is what I've been noticing the past several months: I seem to use the freezer as a place old food goes to die. As I'm trying to get into "freezer cooking", I'm really worried I'll just ignore anything in the freezer, even if I just cooked it myself last week, in favor of something in the fridge. Does anyone else have this sort of aversion to their freezer? Any ideas of how to change my mindset?
  18. I didn't see any posts like this, so I hope this is the right place. I've finally gotten in to the groove and wondered how you all are doing? I feel amazing. I've also found in the last few days that planning ahead takes the focus off food and puts it on me, my health and living a full and happy life. Here's a few things I've been doing and I'd love to hear any tips you have. 1. I never cook for one meal. If I am making salmon and veggies for dinner, I make another portion to freeze. I'll also keep another portion in the fridge for a salad the next day. My husband isn't on the plan, so all I need to do is make some rice and he'll have that for a few days. So, now I have 3 meals and I can add some avocado or salad with them. 2. I always brush my teeth before I cook, and then I don't sample! 3. I posted about this before, but I make egg frittatas in muffin tins and throw sauteed veggies and any protein I have in them. I freeze them and take 2 out for a quick perfect meal. (2 is about 3 eggs) I've fallen off many a plan, but this is different. I have no doubt I'll finish the 30 days. I wake up early, and hungry For the first few days I felt like I was detoxing and my skin looked awful and I was lethargic. I think that's because there is SUGAR in everything. No more for me. Hope you have the best day ever!
  19. Meal Planning

    Hello, I'm new and haven't fully committed yet because I want to be prepared before I start. Is there any sample meal plans on this forum? I have the template, but need ideas. Thanks in Advance!
  20. Veggies

    I'm on Day 10 and doing OK. My question is about veggies. I'm feeling guilty if I don't have a green vegetable - and keep thinking about squash and potatoes as a starch that should only be occasional. Can someone give me the scoop on this? I can only eat so much spinach, asparagus and salads!
  21. I am looking at the meal template and am confused about fats, fruit. The meal template says closed handful of nuts, thumbsize of oils, handfuls of olives (hate olives) and handfuls of shredded coconut plus butters????? And the fruit.....I thought I read somewhere to limit fruit to 2 servings a day????? I can actually do without fruit, maybe an apple or banana, 1 per week.... I do so much better with following macros (concrete boundaries) do you know if you are eating enough? I think I could just sit here and shed a few tears. I was on a program called Ideal Protein from July - December and I lost 40 lbs. I've been floundering since going off it. I am terrified of ending up back where I started. I know what the body does if you don't eat enough. I still want to lose 25ish lbs. I exercise 5-6 days - weights and cardio. PLEASE, is there someone who would be willing to mentor me thru this till I get going??? Patty
  22. Superbowl Sunday

    Alright all you Whole30ers, what are your plans for Superbowl Sunday? Are you abstaining completely and staying home? Eating beforehand? Preparing Whole30 approved snacks? (Is that even allowed?) I need a plan!
  23. Evening Fats?

    In looking through my meal logs, I'm finding that Meal 3 usually hosts the most fat (perhaps too much). Is there any reason I should cut down on fat in the evenings and try to front load the day instead? This could be my old fat-phobia talking but I just thought I'd ask. Sample meal: Brussels sprouts roasted in duck or pork fat Side salad with creamy balsamic (mayo and balsamic and spices) Whole chicken breast, pan seared in olive or coconut oil Berries or mango with coconut creme and crumbled nuts/seeds
  24. Like many on here I love my copies of Well Fed and Well Fed 2 ... and I want to make sure I have tried every delicious recipe in them. I've cooked many recipes already over the last 18m or so (my first round was May 2014), some of which have become regular favourites. Some I have made once and not been bothered to make again, some I have made once or twice and really should make again, and some I've looked at many times but never made. I'm a dedicated meal planner, and I'm challenging myself to include at least one new recipe from these fab books each week - in the hopes of discovering some new favourites! I'll also try to re-visit ones I've made before but am not so familiar with. Anyone else fancy it?? I'm starting on the protein dishes but you could try veggies, sauces or spice blends too. So - I meal planned last night and shopped this morning and tonight we had Moo Shu pork (WF2). It's a bit of a prep-heavy dish, I made the Hoisin sauce (also new!) and marinated the pork yesterday. Lots of veggies to chop too, but then it all comes together quickly. I separated out the cabbage as it disagrees with my husband and ate mine on a bed of cabbage. Husband and the kids had theirs in butter lettuce wraps as recommended. We didn't add sides - it was a great template meal! Everyone loved it. Well, except the 2 year old (who only ate beansprouts), but she doesn't like much ... I think it's a bit faffy for a midweek meal for me but a great weekend one. Would be easy to upscale for guests too. I've got BBQ beef (WF2, minus the illegal waffle) to go in the slow cooker tomorrow morning, I've made the BBQ sauce before but I don't think I've ever made the whole recipe.
  25. I'm on Day 2 of my first Whole30 and am following the Week One Meal Plan in the book. The problem is that it seems like the portions are HUGE and I can't finish my meals because I am too stuffed. I've re-read the plan several times to make sure I was reading the portion sizes correctly, but it is a ton of food! Has anyone else had this issue?