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Found 132 results

  1. Day 7 of my 2nd Whole30 here. I prepped a ton and I’m feeling pretty good, but struggling with mornings. I am up at 5 daily and I don’t get hungry in the mornings yet. On Monday, the idea of eating my frittata at 7:30 made me want to throw up. I choked half of it down and went about my day. I have some ideas from the forum that I’m implementing: - no coffee before food - mini meal to work up to real meal- today was two HB eggs, and spinach cooked in ghee - non egg breakfast ideas - I LOVE a good frittata or scramble but not at 5:30 How long is it going to take to adjust? Or a ballpark? I am with teenagers from 7:30-12:30 straight and can’t eat during those hours. Yesterday I was able to get down eggs and spinach at 5:45 but I didn’t get hungry again until mid morning. I want to get this right! thanks in advance
  2. Early morning workout foods

    I am wondering how everyone does their eating after working out first thing in the AM. I usually get up around 4-4:15, I’ll have 2 hard-boiled eggs before working out (yoga, running, strength training) then some tuna or meat snacks after for protein. My question is, since fats aren’t recommended post-workout, how long should I wait before eating breakfast or having coffee? I usually do coconut milk, collagen peptides, and ghee in my coffee. Even if you don’t know the answer to that question, I’d love to hear folks weigh in on what they’re eating for morning workouts. Thanks in advance!
  3. 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).
  4. Hi everyone! So I'm doing the whole30 for Lent. This is my 4th whole30, and each time I do one I feel better than the last time. I am really excited. There's only one major problem for me, and that's breakfast! I used to be starving for breakfast within like 20 minutes of waking, but the last year(ish) I haven't been in the mood for real food at breakfast at ALL. Like, the thought of eggs or meat or any kind of healthy protein or whole30 compliant food makes me want to hurl. Maybe a couple hours after waking up, I am truly hungry. But all I can manage in the morning that's compliant is an RxBar or an apple, neither of which is anywhere near ideal (I will have this with a large mug of black tea and coconut milk). Obviously I know this means my hormones are "off", and I do want to change this habit. So is it best to just manage SOMETHING (even if it's not ideal), or should I make a big compliant meal and just force down a few bites as early in the morning as I can? How would you go about this? I hope my question makes sense! For what it's worth, I'm nursing a toddler, and actually have been breastfeeding nonstop since my first was born in November 2011 (She's now almost 6.5, and I have a 3.5-year-old and an almost 18-month-old). Between the 3 kids I wake up frequently at night, and have battled severe and persistent insomnia since I was a kid, so I do think the frequent sleep disruptions contribute to the appetite issue in the morning. But I've also been waking up a trillion times a night for over 6 years so it's not like this is anything new... Thank you so much for any feedback!
  5. I need a breakfast that I can take to work with me because I go so early. I do have access to a microwave.
  6. Breakfast: Bacon Spinach Quiche Lunch: Mexican Stir Fry Grocery list (for one, double amounts for two) Produce 1 onion 1 bell pepper 3 carrots 1 bag broccoli florets 1 bag of spinach 1 bag of cauliflower rice Protein 1 lb ground meat 1 package bacon (no added sugar for Whole30 approved) 10 eggs Staples you’ll need: Cooking fat Spices 1.5 tsp garlic powder 1 tsp paprika ½ tsp cumin ½ tsp chili powder ⅛ tsp cayenne 1 tsp salt Hot sauce to taste (optional) 1 tsp oregano Garlic powder, salt, and pepper to taste for quiche and cauliflower rice Preheat oven to 350. Spray pan you are using for the quiche (you can use a pie pan, spring form pan, baking pan, even muffin tin! Just adjust cooking time accordingly). BACON: Roughly chop the bacon. Heat a large saute pan and cook bacon on medium high heat. While bacon is cooking, chop half of the onion. Remove bacon from pan onto plate with paper towels. Remove most of the bacon fat. QUICHE VEGGIES: Cook onion in same saute pan until translucent. Add spinach and cook until just wilted. Season with salt, pepper, and garlic powder. Mix with bacon pieces. Spread mixture on roasting pan. EGGS: Crack eggs into a separate bowl. Whisk with small amount of water or compliant almond milk, salt, and pepper. Pour over spinach and onion mixture in pan. Put in oven. Set a timer for 20 minutes.(don’t worry if it’s not preheated yet, it will be fine!) STIR FRY VEGGIES: Chop all veggies into bite-sized pieces. STIR FRY MEAT: Brown meat in a large saute pan (can use the same one as before) on medium high heat. Season with a little more than half of the seasoning mixture and optional hot sauce to taste. Remove from pan into separate bowl. STIR FRY VEGGIES: Add in onion, carrots, and bell pepper to same saute pan. Cook covered for about 3 minutes, then add in broccoli. Cook for about 5 more minutes, adding small amounts of water or cooking fat if needed and stirring often. Add in the rest of the seasoning mixture and optional hot sauce. CAULI RICE: While veggies are cooking, heat another saute pan with small amount of cooking fat. Add in cauliflower rice and cook on medium for about 5 minutes, stirring often. Season with garlic powder, salt, and oregano. When timer goes off for quiche, check to see if the eggs are set or if it needs more time.
  7. Hi everyone, I just started my second whole 30. My first one wasn't a success. I ended up eating some food items that might have been not allowed (not on purpose), and after that lost the motivation. But this time I'm starting strong! I have planned my meals for every day of the week and have gotten the groceries and informed everyone around me about the restrictions. I'm looking for advice on breakfast though. I'm a person of habits. I normally have the SAME breakfast for months and rotate through the year. My rotation goes from yogurt with fruits and granola, to cream of wheat, etc. Mainly because I can prep ahead for the week (and I have to leave the house really early for work). I would like to have the same breakfast with whole30, even if I have to switch it up every week, I'm always afraid I'm missing out on some protein/fat. This week I prepped a frittata on Sunday and I have been eating that all week long. It has zucchini, peppers, onions, turkey sausage and 12 eggs. However, it seems to me that I might be missing out on potatoes or squash? If anyone has breakfast ideas that can be prepped for the whole week, that are recommendable on portions, I would love to hear it! THANKS!
  8. My head is spinning because I’m preparing to start my first Whole 30 in two days! I’m mostly excited but really stressed about how to navigate breakfast and my mornings on my work days. I’ve always been a committed coffee and toast for breakfast person and have never been able to stomach anything more or heavier in the morning, especially the early morning. I’ll start by describing what my mornings have always looked like until now and then get into my questions if that’s ok. Monday to Friday I’m up at 5:30 and at the gym by 6:00, having eaten half a Cliff bar on the drive there. I do a moderately challenging 45 minutes of either a Spin or strength training class. I rush home and get showered and ready for work. At 8:00 I quickly have my coffee and toast before heading out the door at 8:10. I start working at 8:30 and can’t stop (or eat at my desk) until my 15 minute coffee break at 11:00. At this time I’ve always eaten Greek yogurt and berries. My lunch is at 1:30, when I generally eat veggies and meat. So besides the obvious question of how am I going to get myself eating eggs, meat and veggies before noon (as an aside, I’ve actually been doing a ‘soft start’ this week and so tried to make myself eat a boiled egg before the gym the other morning and I almost threw up!) I’m freaked out about a couple of things: 1. Since I’m not doing a super intense work out, do I have to eat pre and post work out mini meals (ugh! More unbearable morning foods?!) I do feel like I need a little something before the gym since I haven’t eaten since dinner but REALLY don’t feel like eating right after the gym. 2. Breakfast (first real meal) has to be between 7:15 and 8:00 before I leave the house so since I’m not supposed to eat a snack between breakfast and lunch, it’s a really long time until 1:30, even if I can somehow eat lots of fat and protein (ugh again) for breakfast at 8:00. I would be way more comfortable with eating a mini meal at 11 and then a big lunch. After that I know I’ll be fine until dinner at 5:30 or 6:00 I know we can make ourselves do (eat?) almost anything for 30 days if it’s important enough to us, so yes, I know I can probably do anything you suggest for that long - but the fact is that my real hope is that this will lead me to life long changes but at this point I’m so freaked out about navigating my mornings that I’m honestly scared that I will at best endure them for 30 days and then go back to my toast as fast as I can! I sure would appreciate some help with this. Thanks!
  9. Hi, there. I am on day four and just ate the biggest breakfast I've had in years. But now I'm hungry and am trying to hold off snacking :-) Here's what I had 2 slices of frittata (equivalent of three eggs with onion, tomato, potato, mushroom, bell pepper, and spinach), a palm-length chuck of sardine, and half a palm's worth of cut up fruit. And black tea to drink. What should I do differently? A long time ago, I used to not eat a big breakfast because I felt hungry an hour after. More recently, I would eat half a bagel with cream cheese and margarine, and coffee with cream. Then I would graze most of the day at work, starting with a bran muffin about two hours after breakfast. I went on Whole30 because I felt that the carbs weren't filling me up and that I needed more protein. But I had tons of protein today, and still I'm hungry. Thanks for any tips! Barb PS I am drinking a black coffee at the moment (at work). I do have some good (I think) snacks on hand: mixed nuts with a few raisins in there, an olive/veggie antipasto, a boiled egg, and an avocado. Just not sure what to have when. Hoping to go for a run in two or three hours.
  10. My recipe for a tasty low carb celeriac and courgette tortilla. Makes a great warm breakfast and also keeps well for lunch.
  11. Moms of babies/toddlers, what do your mornings look like? Do you manage to eat soon after waking up and if so, how? I just started today and need help with the logistics of eating breakfast soon after waking up. I know that is important, and it definitely makes my day better. Right now, my 6 month old is sleeping in our room but will be transitioning to sleeping in her room soon. She wakes up as soon as my husband’s alarm goes off, usually 5-6. I get up, go to the bathroom, get my coffee, turn on the lights in her room, and usually that’s about all she can take. I change her, nurse her, she plays while I pump, then if she is still happy I eat some cereal. Often I don’t eat until she goes down for her first nap, which leaves me pretty weak. I used to get up before her to eat and pump, but she’s too aware of what’s going on now. She is starting solids as soon as we get a booster seat from my mom, and I’m hoping that will help. I’m thinking then after I nurse her she can play in her high chair while I cook and then we can eat together (we are doing baby led weaning, so she’ll just eat what I’m eating). What other ideas do you have?
  12. Hi! The program says the pre and post workout meal cannot replace the breakfast, but what about if the workout is the first thing in the morning? In my case I wake up at 6 am and I have a 30 minute session of exercising at home [A non-equipment routine of jumping jacks + running in place + blurpees + lunges + abdominals + squads + push-ups + body extension] before having breakfast, take a shower and leaving to work. What is an ideal snack that I could have in order to get some energy for the workout and then be able to have a full breakfast in the morning? So far I've been having a small meal like: Orange juice + chicken/egg (protein) + avocado + few nuts (sometimes a banana) therefore, my post-workout meal is my breakfast, what can I have then? I appreciate any advice THANKS!
  13. I started the Whole30 8 days ago - going great so far. I also restarted a low intensity core strength course and getting up at 5am. I get up, have a handful of nuts, and barely break a sweat for about 45 minutes. The problem starts after the workout. I need the morning to do school before my kids get up, so want to spend 5:45-7 doing school, not eating an intentional breakfast (I found myself reading and eating today, which is not ideal) I would like time to enjoy my coffee and read / do my coursework and have breakfast with my family. Could I bridge this gap with some coconut milk and collagen in my coffee? Any other ideas? I know I could scarf something down, but I'd rather not do that
  14. Hi everybody, I am on day 15 of my first Whole30, and everything is going really well for the most part. I feel good, my clothes are fitting better, and I'm not feeling super deprived or craving anything too badly. Yay! However, I'm starting to struggling with my first meal of the day, particularly with getting enough vegetables. I can eat eggs every day no problem, as I was basically doing this every day prior to starting Whole30. But vegetables in the morning gross me out. I love veggies for lunch and dinner, so I thought maybe it was just a matter of getting used to eating them in the morning, but halfway through this thing and I still can't do it. I can stomach sweet potatoes for the most part, and I suppose there are worse things than having sweet potatoes every day for breakfast, but I'd love to know if anyone else has ideas about how to add some variety in the morning. I've tried making an egg bake with veggies in it, tried sauteeing greens with lemon and salt (nearly made me puke, had to throw it out), have done roasted all just makes me queasy first thing in the morning. Thanks in advance for any suggestions!
  15. Hello, I'm 23 weeks pregnant and have finally got my taste back for vegetables. I suffered with bad nausea up until a few weeks ago. To combat the nausea, I ate a lot of crackers and rice and bread. To make matters worse, my husband and I moved a couple of weeks ago. It was tough trying to cook in a kitchen when you don't know where anything is located. We ate a lot of meals out too. I've put on more weight than I should have so far. I'm ready to get back on track, but I'm having a problem with breakfast. I take the train to work. I'm up at 5am to catch the 6am train. I don't have a lot of time in the morning. I have to shower in the morning, so it doesn't leave a lot of time for making breakfast. I have such long days and I find it's better for have two mini breakfast. I have enough time to quickly scramble some eggs for breakfast at home, but I find once I get to work, I'm in need of more food before lunch. I don't have the appetite to eat anything more than a few eggs when I first get up, so eating more at home before I go isn't an option. Any ideas on a quick portable breakfast I can eat once I get to work? If it's something I can make in advance and freeze for the week, that's even better.
  16. Breakfast Advice

    Hello, I am in need of assistance about breakfast. I am on day 6 of my first Whole30 and so far doing...okay. I am definitely feeling the negative side effects mentioned (I'm exhausted even after doing nothing) but I haven't eaten anything non-compliant. My biggest struggle is breakfast: I cannot stomach having a big, full meal. I'm not a morning person and before this I wouldn't always eat breakfast, and if I did it was cereal or oatmeal, maybe yogurt (plus or minus fruit). The idea of eating eggs or anything hot and cooked literally makes me feel nauseous. Even a hard boiled egg turns my stomach. So far I've been having a banana and black tea. I know it isn't ideal but it is the only thing that doesn't make me feel nauseous. I was thinking of adding some almond butter as well (I am really missing peanut butter, ngl...). Any other suggestions for something light and easy? Thank you!
  17. Great breakfast/brunch

    I have made this a few times on Whole30 - and it is staying as part of my repertoire. Great for a weekend breakfast/brunch... Source - GREEN EGGS AND HAM SHAKSHUKA WITH LEMON DILL PESTO Makes: 2 servings (can easily be doubled) INGREDIENTS Lemon dill pesto: - ½ cup parsley, packed - ⅓ cup neutral flavored oil - ¼ cup dill, packed - Juice from 1½ lemons - 1 large garlic clove, minced - A generous pinch of sea salt Green eggs and ham shakshuka: - 1 tablespoon olive oil - ½ medium onion, thinly sliced - ½ cup diced ham or farmer's sausage - 2 garlic cloves, minced - 1 teaspoon Aleppo pepper - ¼ teaspoon ground cumin and sea salt - 5 cups finely minced kale, from about 10 stalks - 4 good-quality eggs - Olive oil, dill, Aleppo pepper, and black pepper, to garnish INSTRUCTIONS 1. Preheat your oven to 350 degrees. 2. Place all the ingredients for the Lemon Dill Pesto in your blender or food processor. Process on low until everything is finely minced, but not completely smooth. 3. Heat the tablespoon of olive oil in a cast iron or ovenproof frying pan over medium-high heat. Add the onion and cook for 2-3 minutes, until translucent. Lower the heat to medium and continue to cook until the onion is very soft and starting to brown, about 8 minutes. Add the ham or sausage to the pan and cook through, about 5 minutes. Add the garlic, Aleppo pepper, cumin, and sea salt and cook for 1 minute, until the spices are fragrant. Add the kale to the pan and let it wilt. Add the kale in batches if needed, letting some wilt before adding more. 4. Take the pan off the heat and make 4 wells in the kale. Crack the eggs into the wells and place the pan in your oven for 5-7 minutes, or until the white are just set. Note: you can cook the eggs on the stovetop by keeping the pan on medium heat and covering it for 3-4 minutes. The only difference is the eggs will turn cloudy this way. They will taste the same. 5. Serve the green shakshuka topped with the lemon dill pesto, and any or all of the optional toppings. MY NOTES 1. I sometimes add more veggies - mushrooms, asparagus, diced tomatoes in particular 2. I use less lemon juice in the pesto - starting with juice from half a lemon and then add more to taste 3. Found it hard to find ham without sugar, used sausage instead 4. Made my own sausage - beef, turkey or pork.
  18. I can't seem to eat enough for breakfast to sustain me throughout the morning because I just don't have a big appetite. I'm eating based on the Whole30 meal template but can't eat much more beyond 2 eggs or a Whole 30 perfect sausage patty cooked in fat, plus a small portion of fruit/veggie. I really can't eat much more than this first thing in the morning. But then I find myself starving around 10:00-11:00. Advice??
  19. Hi! I'm almost halfway into my first whole30 and I tried something a bit different for breakfast this morning that I wanted to make sure was okay for the program (yeah I know I should have checked first...). I had poached eggs, a cup of sautéed spinach, half a small avocado, 7 sticks of red pepper, and a small apple that I had baked with some ghee and cinnamon. If the Apple is part of the meal, is that okay?
  20. Pre Post Workout and Breakfast

    Given my workout (running) and when I do it (in the morning, before work), I'm a little strapped for time. is it possible to add a little bit of food to my pre and post workout meals and just make them breakfast? im not necessarily hungry for both and don't really have the time? thank you in advance!
  21. I know breakfast has been discussed to death on the forum, but I have to ask in a specific context if anyone has any ideas. Pretty much all my adult life I have experienced morning nausea (no I am not pregnant is my mantra). It seems to be tied to dehydration- although I drink around 60oz of water per day which is sufficient for my body weight and I drink water first thing when I wake up, before coffee or anything else. It may be related to medication, can't say for sure and can't really test that. The result is I have no appetite in the morning and food grosses me out. My first whole 30 I did a lot of eggs for breakfast but I got burnt out by week 3 and now I can't even look at eggs. Then I tried doing a template meal- veg, meat, fat- and that sometimes works but most of the time makes me gag or worse and I can't get it down. I know I need to eat in the morning- not just because of the rules but for my body's best health, but I just can't seem to find anything appetizing in that first hour. Has anyone else dealt with morning sickness/ extreme food aversion in the morning? Any thoughts on gentle compliant breakfast ideas without eggs? Thanks in advance.
  22. Breakfast on-the-go HELP!

    I work a 8:00 am - 5:00 pm job so I have little time for breakfast. Is there some recipes for something I can pick up as I'm walking out the door and eat in the car. Right now I am eating a banana and some cashews but I want something a little more satisfying.
  23. 1 meal x 5 days (could be breakfast, lunch, or dinner) Ground turkey + Roasted brussel sprouts + sweet potatoes What You Need (for meals for one person) 1 lb brussel sprouts 2 large sweet potato 1.5 lb ground turkey Cooking spray Olive oil Spices- garlic powder, paprika, chili powder, salt and pepper Foil Two baking sheets Large Skillet Preheat oven to 400. Slice brussel sprouts in half if they are large. Put foil on a baking sheet and spray. Pour brussels onto baking sheet. Drizzle with small amount of olive oil. Season with garlic powder, salt, and pepper. Put in oven. (don’t worry if it’s not fully preheated, it will be fine) Set a timer for 20 minutes. Peel sweet potato. Chop into bite sized pieces. Put foil on another baking sheet and spray. Pour potatoes onto baking sheet. Drizzle with small amount of olive oil. Season with garlic powder, paprika, salt, and pepper. Put in oven. While these are cooking in the oven, start the ground turkey. Spray a large saute pan and turn heat on medium. Put in ground meat and start to brown, stirring often. As this starts to brown, season with garlic, chili powder, paprika and cumin. Salt and pepper to taste. Make sure to keep an eye on brussels and potatoes. When a fork can easily pierce through, they are done. Remove all food from heat when it is finished cooking and allow to cool. Portion your meals into containers.
  24. Anyone aware of a compliant pre-packaged frozen shredded hash brown? I have a great omelette recipe that I used pre-Whole 30 with hash browns and smoked salmon, but everything I find has dextrose in it (Ore-Ida, Giant Eagle, etc.). I would super prefer not to break out the knuckle-grater!
  25. Wellshire Farms Sugar Free Paleo Bacon at Whole Foods (Hyde Park Chicago) @ $5.99 for 8 oz. super yummy!!!