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Found 8 results

  1. I'm on day 1 of reintro. Had some peanut butter with breakfast. Felt fine. Had some black beans with lunch. Within a couple hours, I was sure my body and black beans do not get along. So, does this mean all beans are out for me? Or is each bean different?
  2. And although I should not be eating at my desk, I do. I've been using beans, lentils, and split peas for my protein sources. The trouble is these things can smell not so nice (vegetables don't always smell nice either). Does anyone have any tips to reduce the smell? I can eat lunch away from my desk but breakfast is always at my desk. How can I avoid offending my coworkers with the smell?
  3. Bodi, a bean by another name?

    Hey everyone, Where I live there is a long pod/bean that is cultivated and eaten because it's cheap, healthy(?) and cheap. My question is - although I already suspect the answer - is this something I can eat while on the Whole 30? As per Wikipedia " Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean, bora, bodi, long-podded cowpea, asparagus bean, pea bean, snake bean, or Chinese long bean. Despite the common name, the pods are actually only about half a yard long; the subspecies name sesquipedalis (one-and-a-half-foot-long) is a rather accurate approximation of the pods' length." So while it is a legume can it fall into the snowpeas category?
  4. Today was my first reintroduction day and I had soy milk and beans with lunch and now my stomach is in extreme pain. Should I isolate each one tomorrow and the next day to see which one caused my problem or just assume that they both did and make my decision from there? I really don't know if I can take another day of this pain "just to make sure". Thanks.
  5. I have looked for tempeh, but it seems they have grains in them, and at the minimum there is rice. Does anyone know of any tempeh that is simply fermented soy? Where do you get it? Also, as a vegetarian for 20 years, I have tried to avoid soy products like soy milk, edamame, and tofu due to some research linking soy to thyroid issues, increased risk of breast cancer, and messing with menses. Anyone else try avoiding soy? I have heard/read in quite a few places that fermented soy doesn't carry those same risks- like tempeh, soy sauce, and miso...(Is miso on the list to eat?) So putting tofu on my list of options doesn't make me really comfortable. I'll probably have it one time. For protein, I normally eat a lot of beans, (as well as cheese and nuts), but I see in the REAL whole30, beans are not on the list of acceptable food. I know it is an exception for vegetarians, but I want to make sure I get the most out of these thirty days. Should I add beans but try to limit them? Or just not worry about it? What have you done? I do eat eggs, but three meals a day of eggs for thirty days...it just won't cut it. And of course, I'll have kefir and full fat yogurt, but how often? I am kind of rambling in this post...Here are the main points!! 1. Where do you get grainless Tempeh? 2.Anyone else try to avoid soy like edamame and tofu? How do you reconcile this with the Whole30 diet? 2a. Is Miso ok to eat? 3. How acceptable are beans, really? 4. If you've done this before, how did you add variety and balance and get the most out of your Whole30? 5. Even if YOU haven't done the vegetarian version, but you're really familiar with the program, what is the preferential order of the sources of protein on the vegetarian version that I should strive for to make it most like a normal Whole30? Thanks!
  6. Asian Long Beans

    I picked up some Asian long beans at the farmer's market the other day. I didn't even think about it until I got them home that they might be questionable. However, I assume since they are somewhat similar to green beans, that they are okay. I figured it was better to be safe than sorry. I'm on Day 26, and definitely don't want to throw a monkey wrench in the works now!
  7. HELP!!!! Protein?!

    Hi all! I desperately need some opinions. I'm a vegetarian (that's not changing, so please don't respond with reasons to do so!); I eat dairy, but I have a very difficult time eating eggs so I might as well say they're not an option. I've done a TON of research/reading (including the book's short section on vegetarians), but I still need help. The deal is I'm starting a Whole30 (for the second time) and am looking for advice on protein. FYI: I do crossfit 4 x week, and I have a lot of weight to lose. The veg shopping list has organic tofu/tempeh on it, but I'm omitting soy for several reasons (which makes this even more difficult). So I think I'm left with only the yogurt, kefir, and the protein from some nuts, right? Upon further research, my understanding is that the protein in beans don't really act as protein your body... true? Ok, I guess my question is: what do you recommend for getting enough complete protein excluding eggs and soy? Do you recommend eliminating beans totally and sticking with dairy, or vice versa, so that I'm only including one "forbidden" food group as opposed to two? If so, which is better? Also, as per my (very health/nutrition savvy trainer), I will likely be having plain, organic, grassed whey protein powder to make up some protein deficits on a regular basis. I know this whole plan isn't exactly whole30, but I'm trying to do the best I can as a non changing vegetarian. I would LOVE someone to help me figure out best protein, whether I should eliminate beans or dairy, and other ideas if I'm. Kissing any for getting enough complete protein to a) be healthy and recover from crossfit . Thanks!!!!! Leslie
  8. I genuinely enjoy many gluten-free grains and legumes (at least, I remember enjoying them), and my husband is a big fan. I'm curious about the possibility of making these things more digestible with proper preparation. Pre-Whole30, I was very good about soaking/boiling my beans, and I don't think they were an issue for me. I soaked grains for hot cereal overnight a few times, but it wasn't a regular practice. I don't know if it made a difference, but I was thinking about testing this. Have other people experimented with soaking when reintroducing grains and legumes? Did you notice a difference? I'd love to hear about your results!