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Found 22 results

  1. 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!
  2. Hiiiii! I'm a college student who is embarking on Whole30 as a detox for my body and spirit during Lent soooo starting tomorrow! This will be my first (but hopefully not last) time doing whole30, and I would love feedback on my first week meal plan -- bigger meals? different ingredients? seasonings not included in description btw! thank ya Whole 30 week 1.pdf
  3. 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.
  4. I am working on creating my shopping list for the 7-day meal plan that is listed in The Whole30 book on page 196. Sunday morning lists pan-fried plantains, but there's no reference to the page number for the recipe. I couldn't find anything in the index - does anyone know if the recipe is in the book and if so, what page? If not, I'll just look up a recipe online. Thanks in advance for advice!
  5. Hi all. I'm starting Whole30 on Monday and I'm feeling pretty confident about what I need to do, what my plate should look like, etc. However, my picky husband wants to go along on the ride. The problem is, he won't touch a green food item unless it's jello or spinach artichoke dip. He'll eat potatoes, carrots, and sometimes guacamole. So as I plan my meals for the next 30 days (and hopefully longer) my question is this: can too many potatoes be counter productive? I'm sure there's a benefit to eating any real food instead of processed stuff or fast food - but is having potatoes with 2 or 3 meals a day overkill? I know he's a grown man and has to make his own choices, but it's the complaining I really don't want to deal with. That being said, if anyone has any picky person approved side dish recommendations, I'd love to hear them. Thanks for your time and support.
  6. Confused About Fats

    I will be starting my first Whole30 in a few days and I've already begun planning out my first week. I'm confused about fats though. The meal plan guide says "add fat in the following recommended amounts per meal". Do I just include one of those bullet point items per meal or ALL of them? I assume it's just one but I need clarification. Thanks!
  7. Starting out pre-W30, I have gotten healthier with my food choices thanks to my roommate going from "poor to ok" to fair to decent" with his influence, and am now on Day 4 of the W30... ... And am still trying to figure it out (taking more ownership in it than my roommate as we do this together.) I work FT (and frequently OT) as a valet in DT. I almost always close working 3pm-11pm (or later). My garage is a legitimate 1/2-3/4 mile from my driveway and I do try to jog or run back an forth. As the valet supervisor, I log 3-7 miles a shift, more as a regular valet. I'm planning to take in baked chicken breast to add to the limited salad bar available as the shift meal. Additionally, I wake up around 9am (after getting to bed around 12-1am) and try to get to the CF Box at 11:30am 3 times a week. Then then have a 30 minute drive back. Any thoughts on when or how much I need to eat? I just found the meal plan pdf just a little while ago. But trying to balance the 3 MEALS ONLY and then the Pre/Post WO.
  8. Hello W30 pals. I have a question for you all. I'ce read through some other people's meal plans and it seems like I'm eating a comparable amount, but I have been feeling bloated after eating for the past few days. I have transitioned out of snacking habits, so my meals are a little larger than they used to be. I also read in the timeline that days 8/9 can be higher bloat days. Anyway, here are two sample meals. I'd love some feedback! Meal one: Two small-sized hamburgers (about a palm size together), one medium tomato, 1/2 avocado, 1 cup roasted brussel sprouts. Meal two: 1 cup ground pork/diced apple, half grapefruit, two beets, one egg. Thanks everyone!!!
  9. Starting May 16th

    Looking forward to a successful 30 day journey. Feeling excited, motivated and open to any coaching, tips, tricks anybody wants to share with me. MEAL PLAN - WEEK ONE Water goal: 64 ounces daily Exercise goal: 30 minutes walking (4 days a week) Monday, May 16th: Breakfast: Southwest Scramble, salsa, avocado, spinach & a side of raspberries. Decaf coffee black Lunch: Grilled Burger & Greek Salad on bed of greens Dinner: Grilled Chicken, green beans w/clarified butter Tuesday, May 17th: Breakfast: Diner Breakfast - eggs, sausage and home fries. Decaf coffee black Lunch: Protein Salad - egg, celery, onion, slivered almonds on a bed of spinach Dinner: Balsamic Roasted Sweet Potatoes with Chicken Apple Sausage Wednesday, May 18th: Breakfast: Protein Salad (leftovers). Decaf coffee black Lunch: El Paraiso Mexican Restaurant - Lunch out - green salad w/oil & vinegar, grilled chicken breast, pico de gallo Dinner: Balsamic Roasted Sweet Potatoes with Chicken Apple Sausage Actual results may vary - I will keep you posted!
  10. Hello, So i have finished 3 whole30s and feel like I'm a great place with food, especially now i've discovered that I have issues with majority of high fodmaps foods, my IBS has been great since i've cut back. But, i'm worried i'm not getting enough variety in my diet. i eat a lot of the same things over and over. In a week i eat: Protein: beef, chicken, egg Veggies: greens, courgette, aubergine, tomato, carrot, Fats: Almonds and coconut milk, a little avocado Spices / Herbs: Ginger, turmeric, coriander, chilli, cinnamon Fruit: I mostly avoid, maybe some berries or an apple once a week That's pretty much it in various formations. I'm not bored of it, but i am starting to think it can't be good to eat so much of the same stuff! I think there are two aspects, one i love routine, i have my meal prep down to perfect and am a little hesitant to eat other foods as if i have stomach issues after it will be hard to figure out what's causing it. Secondly I am quite fussy, i don't eat any seafood or fish for example however hard i'm trying. My question is really, can i go on eating the same things without causing nutritional deficiencies and how can i spice things up a bit!
  11. New carb ideas

    I like to cook lunch for my husband and I on Sunday for the whole work week. We've been eating red potato as our carb and 1/4 - 1/2 avocado with some protein every day (except weekends). I was just wondering if eating about 2-3oz of potato 5x a week is too much starch? Can anyone suggest any substitutions for red potato (besides sweet potato). Potatoes are really easy to cook and they last kind of fresh until Friday so I'm looking for a carb that will stay/taste the same the whole week. We need a carb dense side for our portein because we are both very active and we need lots of energy throughout the day. Thanks
  12. I just finished my first week and am totally stressing out about the week to come. Already challenging to make fish and eggs interesting (although not bored yet). Super busy at work and I need to plan for being at a three-day conference, followed by a two-day weekend for a daughter's dance competition - no stop at home in between. I'm not too stressed about the three days at the conference - I'm good with tuna-every-way and boiled eggs; love veggies so can packs tons of those. But stressing about the two days that follow - kids in hotel room, husband and I on diet (he eats all mean, I do not), and going out to eat on Saturday night (Minneapolis). Anyone have thoughts on how I can ease the stress and pack enough to sustain us over the weekend? Or thougths on a restaurant that won't spit in our food with all the special requests? (Sorry I know this is a lot to pour out into one post!)
  13. I am planning to create meal plan to remain healthy who is in!!
  14. Hi! I was wondering if this would be a correct day of eating for the whole30 or if i should make some adjustments: Breakfast: 3 eggs (cooked in coconut oil or ghee), 1.5-2 cups kale (cooked in coconut oil or ghee), salsa, a few sugar snap peas, sauerkraut, 1/2 avocado Lunch: grass fed beef, 2 cups swiss chard(cooked in coconut oil or ghee), onion(cooked in coconut oil or ghee), salsa, 1/2 avocado, raspberries, sauerkraut Dinner/PWO: chicken/fish, 1/2 sweet potato, broccoli, sauerkraut Also, I was wondering if the fat in my protein sources/cooking counts towards the fat in my meals. For instance, my sausage, my grass fed beef, my eggs, and some grass fed steaks that I eat have fat in them. Should I add a source of fat to the meal on top of those sources as well? Also, I cook in VERY small amounts of coconut oil or ghee (>1 tsp) so do I count that towards my fat content as well? Thank you!
  15. Grocery bills are something that seems to come up fairly often on the forums, especially when folks are trying to build a Whole30 pantry from scratch, so my husband and I decided that, with our current Whole30, we'd see how low we could go on the weekly shopping. And just to add to the fun, we're assuming that at the start of the Whole30, we've got nothing in our pantry, fridge, or freezer except salt and pepper. No coconut aminos, no exotic spices, no broth or stock, no nothing unless we buy it and/or make it ourselves during these 30 days. Now obviously, I really do have a lot of these things in my pantry so we have a special "get out of jail" basket in the pantry to separate out what we've "purchased" and can use for the challenge and what's still off limits. Jump to the weekly write-ups: Week 1 Week 2 Week 3 Grocery List A couple of things to keep in mind when reading through this stuff: -My goal was not to have an absolutely, positively rock-bottom budget. We're not eating the same protein every single meal just because that was the cheapest option at the market. We're still trying for variety both for nutrition AND our own sanity. -I live in a suburb of north Dallas which means I have pretty decent options for where to shop and can hit a different store each week depending on who has the best deals. I realize that not everyone lives in an area where this is possible. I also realize that cost of living in my area is about 85% of the national median meaning that we're on the cheaper side of average. To help even the odds, I'm going to avoid running to every market in town to get the cheapest deal on everything on my list. -We do have a Thrive Market membership, but for folks who are really watching their money and/or who don't have an established track record of paleo-style eating, this probably isn't an expense that folks feel is worth it. Outside of this challenge, I go through enough Epic Bars (about a box per month) that their discounted price makes up for my membership cost. (We do buy other stuff, but the Epic Bars were, admittedly, a big motivating factor.) For purposes of this challenge, I'm not making use of Thrive. If we do eat the Epic Bars (or anything else I normally get from Thrive) they'll be listed at whatever they currently cost is at our Sprouts. -I WILL however make use of our Costco membership. The husband and I debated on this one given the cost-factor of membership, but given the option of sharing the cost of membership with a roommate, family member, etc., or being able to tag along with someone to use their membership, I feel it's a fair inclusion. -We have a weekly dinner date with another couple who are close friends of ours who are pescatarian. Sometimes we contribute the protein for the meal, sometimes a side, sometimes everything, and sometimes nothing. It varies from week to week and our contributions are also going to skew the budget a little since we'll be cooking for four adults instead of two on those nights.
  16. Am I doing this right!!!

    Just started today!! Want to make sure I am doing this right. I have attached the two daily meal plans I will be rotating this week. Any thought please share. Thank you and be Whole30!!! Sandra
  17. Hi everyone! I'm trying to start my very first Whole30, but I'm very anxious about how to do it. I am a freshman living in an on-campus dorm at a very small University, which means there are a lot of restrictions on what I can and cannot eat. I'm trying to figure out how I can possibly do it, and I hope you all can help! Here is a list of the specifics about what food is available to me: 1. I am required to be on a meal plan where I have 15 meals a week. One meal is equivalent to $4.08 and can be used on any restaurant on campus (which include: Sandella's, Dunkin Donuts, Subway, Chickfila, a coffee shop, and Einsteins Bagels), and also in the cafeteria (more on that in a second). Anything over that amount I have to personally pay, and I do not have the budget to do that on a consistant basis. This also means that anything I purchase has to be $4.08 or less, meaning I can't stock up on fruits and veggies that are sold at these places. 2. The cafeteria has very limited options. There is always hamburgers and fries, pizza, and a do-it-yourself station for both sandwiches and salads. The salad options very and there is never any grilled chicken available to put on the salad. The only form of protein for the salad bar is a hard boiled egg, which is only available about once a week. There is a homestyle foods station, which can sometimes serve grilled chicken and potates, but more often than not serves fried chicken, chicken covered in sauce or meatloaf (which i think may be Whole30 approved?). Finally, there is an international station which serves things like burritos, french onion soup, and is completely random and changes daily (unpredictable). 3. I have little to no money to spend on food. I don't have a job, and I rely mostly on my meal plan to sustain my eating habits. Furthermore, I have no kitchen in my dorm, and crockpots/burners (etc) are not allowed due to safety reasons. This being said, I really do want to do the Whole30 and I am committed to doing it. I just honestly have no idea what to eat! My cafeteria rarely serves fruits and veggies (seriously, they almost never have fresh fruit or any sort of vegitable). Before now, the way I was getting my fruits and veggies in was by drinking Naked Juices, but i know smoothies are off-limits. I really don't know what to do, so if you have any ideas, PLEASE let me know!! Thank you, and sorry for the lengthy post!! Emily
  18. Has anyone made Well Fed's Scottish Eggs? I made them today for my prep Sunday- half of them split open :-( I didn't do the pork rinds and egg wash. Any suggestions? Hope they taste good as I was planning on these for meal #1 for my 2nd week of Whole30!! Thanks!
  19. I'm done with my Whole30 as of 2 weeks ago! During the Whole30 and post, I have always ate a full breakfast whether I was hungry or not. This has always left me feeling very full physically and thick in my abdomen all the time. I am still not hungry in the morning and wondering if I can start to experiment with waiting to eat breakfast (and perhaps all my meals) until I am hungry. THANKS for any input!
  20. Hi folks! I made PaleOMG's spinach artichoke dip ( and have been considering it as a source of fat (as there are 3 tbsp of olive oil and 1 cup of cashews in the whole shebang) that I spoon into bell pepper halves along with a side of protein with no additional fat source. I've put this question here instead of "Can I have..." because the recipe is Whole30 compliant (unless I'm kidding myself about the psychological/SWYPO part, I'm certainly not digging in with "compliant" chip-like things). I'm wondering: 1) Can I count this as a source of fat, what about the spinach/artichoke? Which leads to.. 2) I'm not quite sure where this fits into the protein+veggies+fats, if it doesn't just give it to me straight Thank you, Margot
  21. Hi all, Hoping some veterans can offer some advice. On Day 7, and finding that I'm not hungry enough for three full meals some of the time. Mainly over the weekend. A typical Saturday is waking late-ish (around 10 or 10:30). Having breakfast. That usually fills me up until 5 or so (not starving myself, just legitimately not hungry). Then I have dinner. So a typical Saturday is two (hearty) meals. So yesterday (Sunday), I woke at 10. Had a hearty Whole30 breakfast (three hardboiled eggs, sweet potato, coffee with coconut milk). Then I went out touring around with family in town. Got home at 5, was not hungry (hadn't eaten since 10:30 a.m. but again, it was a hearty meal). Had a large salad with avocado, eggs, and turkey. Still full at 8:30 where I hit a quandry: I hadn't had three meals that day (the Whole30 "minumum") but now it's too close to bedtime to eat a meal (another Whole30 rule). So I cooked a zucchini, had a little chicken (like a few forkfuls) a Larabar, and some cashews. But, still, it felt like I was forcing food down because I was not hungry (in fact, still fairly full) and was only eating b/c Whole30 said I had to. So my question is in two parts--why should I force food down when I'm not hungry, doesn't that go against the psychological aspect of the Whole30, to gauge your hunger before eating, just to reach my three meals a day? And the same thing goes for a post-workout meal. My post workout meals coincide with breakfast and dinner, so I'm essentially eating them together. Then I feel uncomfortably full/nauseous. Thanks for the insight!
  22. First Meal Plan

    My husband and I are officially starting the Whole30 on August 1 (Thursday), but unofficially beginning to follow Whole30 meal guidelines to get us going. In this time we will probably allow a few mistakes while we figure out what we're doing. Or it might turn out to be an early official start, who knows! On weekday lunches we bring leftovers from the night before. Can you all take a look at my meal plan and help me figure out if I'm on the right track? I'm still waiting on my ISWF book, so I haven't been able to read through that yet. Breakfasts throughout the week will consist of eggs in a chunky tomato sauce and avocado. Recipe here, just leave out the cheese. LINK Sunday 7-28 : LUNCH: I do not have a meal yet for this; I don't know what our plans are, so this is open. DINNER: Broccoli, Bacon, Apple Salad (LINK) - I can get fresh pork belly from the Farmer's Market so I was going to use that in place of bacon... I can't find good bacon anywhere here. Monday 7-29 : LUNCH: Leftovers from the weekend DINNER: Bell pepper stuffed tacos (LINK) - not sure if I will need a veggie side with this? I plan on added shredded cabbage for some extra crunch to the tacos. Tuesday 7-30 : LUNCH: Leftover bell pepper tacos DINNER: Chicken cacciatore over spaghetti squash (LINK) - how much spaghetti squash per person is normal? Wednesday 7-31 : LUNCH: Leftover chicken cacciatore over spaghetti squash DINNER: Naked Bruschetta Turkey Burgers with an arugula/tomato/basil/red onion/balamic vinegar/EVOO salad (LINK) - will use almond flour, obvs. no cheese Thursday 8-1 : LUNCH: Leftover Bruschetta Burgers and salad DINNER: Fresh Margarita Chicken over chopped greens (LINK, obvs. no alcohol or sugar added; most marinade is left in the bag) with guacamole; spicy sweet potato wedges/tots; grilled stone fruit (peaches or plums) Friday 8-2 : LUNCH: leftover Margarita Chicken, guac, sweet potato tots DINNER: Chipotle (salad with carnitas and allowed ingredients) OR Panera's Secret Menu So, what do you think? Is this enough food/the right kind?