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How can I make salmon cakes without eggs? Has anyone made them? Thank you!

Hi, I've looked in this forum and the can I have forum, but I can't seem to find anything about it. I looked up the eggs I bought (Happy Egg Co), Vital Farms, and the Costco ones, and they all have a soy diet fed to the chickens. Soy isn't compliant, but I know a lot of Whole30 people I follow on IG use those ones. Is it okay if they are fed soy? Will that effect my hormones? I also have PCOS so I don't eat soy anyway, but before the Whole30 I never paid attention really to what chickens were fed or how meat was raised. Am I being to uptight? Thanks!

Good morning, I'm not sure the best forum to put this on but since it deals with my meal plans I figured I'd start here. This is my first time on whole30 and generally I like it a lot. I find myself eating a lot of salmon, eggs, almonds and other items high in vitamin E and such. While I love removing all kinds of negative foods I am scared I'm eating too much certain things that can cause vitamin E toxicity as well as high cholesterol. I am predisposed to high cholesterol and because of all the eggs I'm eating I'm scared that it could rise. I've been eating eggs daily while on whole 30 cause my go to breakfast (yogurt) isn not allowed. That's a lot eggs. I've tried fruit but days I have fruit for breakfast I end up eating eggs later on. I normally don't eat a lot of red meat the occasional beef meat balls or maybe super rare piece of lamb but I find now that I need to eat more of it to diversify my meal plans. Anyways today is day 21 and outside a cough drop which seemed unavoidable because I couldn't catch my breath and had a bad cough. It's been a pretty good eating month. I would love any and all advice. Thank you. -Yelizaveta

If I were to eat hard boiled eggs and veggies for breakfast, would the eggs count as the protein AND the fat? Or would I need to add another source of fat to the meal?

Just started my vegan whole30 and on day 6. Yay!! I am also reading It Starts With Food and finding it helpful in understanding the underlying reasoning, which helps keep motivation up. As I understand it, the idea is to eliminate all inflammatory foods and then slowly introduce ingredients to gauge their effect on our body. Given this, why are red meats allowed as part of whole30? The link between animal fats and inflammation has been established well beyond doubt, and so is its harmful effect on the gut bacterial fauna (which in turn leads to inflammation and tissue damage). Grilling it only makes the effect more potent. So why are *any* animal products allowed (instead of merely cutting down on dairy) as part of whole30? Has anyone here who has, e.g., arthritis or IBS here noticed difference after whole30 with vs without animal products? Thanks! Rahul

My recipe for a tasty low carb celeriac and courgette tortilla. Makes a great warm breakfast and also keeps well for lunch. http://www.whatmakesgreat.co.uk/home/2017/6/5/celeriac-and-courgette-tortilla

Getting ready to start my first Whole30 and I really love to eat scrambled eggs with mashed banana and cinnamon that I cook in coconut oil. It’s the same ingredients that you would make paleo pancakes out of but I never liked those or regular pancakes. I top the eggs with almond butter usually or sometimes blueberries. So is this ok, sex with your pants on or a complete no go? Thank you!

Hey there, So I am looking to do a reset and I have learned recently that I have an egg sensitivity. I am willing to add fish back into my diet. Should I take any consideration to the vegan program to be sure I am getting enough protein? Or any recommendations I should take starting out. I have the book and am taking notes. I'm just worried I won't get enough protein and will get bored of fish... and ultimately fail. I want to succeed. And another silly question. More or a "Forum", "technical" question. The rules suggest to search first to see if there is already and answer to your question. How do you do a forum search? I can't seem to find a place to place keywords within the forum. Thanks!

I have been doing Whole 30 for 14 days. I feel amazing!!! My energy is off the charts and I am thinking clearer. My question is, I have arthritis and my back pain has not been relieved, yet. Wondering if I should omit eggs? Do I wait and complete this reset or can I exclude them now?

So has anyone seen the Netflix documentary What the Health, Its mostly about how bad meat and eggs is for you. I'm freaking out and trying not to fall into the hype but I look up everything they mention and they're not wrong. Has anyone else seen it? Any thoughts?

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 - https://www.theendlessmeal.com/green-eggs-and-ham-shakshuka/ 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.

I am looking to start the Whole30 program on May 1 but am concerned for I have an egg and tree nut allergy and am concerned what to eat for breakfast. Currently, I have a vegan pea-power shake with coconut milk and fruit each day. ( I am also dairy free due to intolerances). This is all my system can tolerate. What types of things can I eat for breakfast on this diet knowing I have these restrictions?

Starting my first Whole30 Tomorrow very excited. While buying eggs I was thinking that most chickens are fed soy products. Should we avoid these eggs and seek out only soy free fed chicken eggs? Thanks for your feedback.

First off: I posted a week or so ago about this topic and no one answered. PLEASE HELP! I'm on day 24 and I'm thisclose to throwing in the towel. My diet hasn't changed throughout the entire thing--eggs, avocados and veggies for breakfast, chicken, chicken sausage, pulled pork, meatballs and lots of veggies for lunch and dinner, fruit and small handful of nuts for snacks--all compliant with the food template. Drinking lots of water and tea. And I am feeling SO sick. This morning came to a head when I made my boiled eggs and avocado breakfast and almost vomited it up. My stomach is constantly churning, my body aches, my head is killing me and I'm exhausted by the end of the day. It feels like my entire digestive system is revolting against me, and I don't know what to do... please, someone help... I can't do this.

Hi. Most of my life i didn't eat eggs - I just didn't like them. Then, about 15 years ago, when I was pregnant, I ate 4 eggs every morning. When I was nursing I continued this. Then I became sensitive to eggs and my doctor told me to cut them out for a few years and then hopefully i'd be able to eat them again. So for the next ten or so years i'd try to avoid them and cheat and get a 12 hour stomach ache. then one day it just no longer seemed like a problem. So I started eating them again and things seem fine. However... I have chronic reflux for the past MANY years and it's effected my voice. I have chronic post nasal drip which I've been told is due to chronic allergies. I do have some environmental allergies, but i am wondering if it might not be food that is bothering me. For instance, when I eat sheep yogurt (not now, but before the whole 30), i have to clear my throat constantly (more than my normal, very frequent throat clearing). And i don't breathe well at night and feel a fullness in my sinuses for years. SO - MY QUESTION - should I avoid eggs? I don't feel bad in any way after I eat them, but am wondering, if due to my history and current symptoms, if it might make since to take them off my whole30. I have gone ahead and planned my menu for the next 7 days, egg free. but i don't want to cut them out unless i need to. laslty - I have been diagnosed with 2 autoimmune diseases - mostly based on blood work, though I do have some symptoms such as dry eyes, and areas of my body that seem to flare up and cause pain, as if i've sprianed something for several months (though I've done nothing - it just comes out of no where) and then months later, it just as mysteriously, goes away, only to happen the next time, somewhere else. oh, and also - some seborrheic dermatitis. Any thoughts much appreciated.

Hi everyone, I'm planning my Whole 30 adventure, which I'm very excited about. Upon reading some of the breakfast recipes that require eggs, I realized that most of the egg recipes call for 4-6 eggs. I'm wondering if I'm supposed to eat all 6 eggs for one breakfast, or are some supposed to be for leftovers? Hypothetically, if I were to follow the 7-day meal plan, I would be eating 18+ eggs in one week. I thought that was a bit much, plus the meal plan doesn't call for breakfast as leftovers for future meals. Am I misunderstanding something?! Can anyone kindly advise? Thanks all! Take care Sincerely, Ky, AKA The Whole 30 Noob

Starting today, I had the spinach and tomato frittata, which is as close to eating an egg as I'll ever ger. The thought or smell of a scrambled, hard boiled, fried, poached, etc., egg makes me physically ill. I can take the frittata, but that's it. Any hope for me?

I'm in week 2 of Whole 30, and just rec'd food panel test results from my naturopath. Super frustrating - three items show up as moderate-to-high - eggs, almonds, and radishes. I'm pescetarian (vegetarian + fish), so I rely on eggs as a primary protein source, This summer, I have probably eaten eggs, almonds/almond milk, and radishes every day!! Sigh. I'm waiting for advice from my naturopath. Not sure where to go with Whole 30 from here - and not sure what I'll learn that is different from the report in front of me. Super frustrated b/c I was all in on this program, and even recruited a few folks at work to start with me.

This is my second round of Whole30 (lost 25 lbs first time, January; gave up soda and milk - haven't gone back) and since then I REALLY enjoy hard boiled eggs. (All from chickens we are raising). So now I literally crave them. Every snack I crave them. So my question is, Can I have 3-5 hard boiled eggs a day?

Just wondering if any one knows where I can buy pasteurised eggs in South Lakes, too much chance of getting salmonella from raw in mayo. Making hollandaise sauce instead and using it cold ATM.

I apologize if this has been discussed already... I searched and did not see anything. I started the pescatarian version of the Whole30 yesterday and, so far, am pretty optimistic but a little concerned about getting a variety of protein. Ethically, I am not opposed to eating eggs that are high-quality, organic, cage free, etc, I just hate the taste of them and the way they smell during cooking. Does anyone have any tricks or recipes to help "disguise" the flavor? Whole30 approved quiches, scrambles, etc that have big flavors to mask the egg taste? Thanks in advance.

Hi! I'm wondering if there is enough fat in this for a breakfast (or I guess anytime really) meal. This recipe is kind of an adaption from a food video I saw on Facebook. It's sausage (I'll use ground beef + spices), bacon (compliant, of course), tomatoes & potatoes thrown into a slow cooker to make a "breakfast chili" of sorts. You top with 1 (or 2??) eggs. I feel like with the bacon, non lean ground beef, and egg yolks it's enough fat, but I want to make sure I'm getting enough to keep full till lunch! Also, I don't think tomatoes are enough veggies, so I would plan on adding more to the side.

Hi I have been on the Whole 30 for 23 days now and starting on Day 20 my breakfast has started to really upset my stomach. I REALLY like this breakfast so I've been having it for most of the time on the Whole30. Its in the cookbook: three eggs with salsa and an avocado. (and sometimes a banana) The last 3 days its REALLY made my stomach upset. I looked up FODMAPS and read up on it, but nothing else that seems to be a FODMAP has hurt my stomach. Its specifically this meal. Does anyone know why this would happen? Also, anyone have any other breakfast ideas? I think tomorrow I'll try an egg with mashed sweet potato. ..

any ideas on substituting eggs...

Every time I go to make eggs and use coconut oil to grease the pan, my eggs stick to the bottom like GLUE. This happens whether its baking them in a frittata in the oven or scrambling them on the stove top. I'm not sure if I'd have the same result if cooking another food, like vegetables, as I usually use olive oil or ghee for those. I know this is a quick fix and I can just switch to ghee to avoid the problem, but I really like the way coconut oil tastes with eggs and was wondering if anyone else has this problem?! Is it just me?