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Found 13 results

  1. callmechef

    Need some help DIYing it

    Hi Folks, Does anyone have a tool that they use to make their own DIY meal plans. Maybe an excel spreadsheet that helps keep things organized and makes writing a menu a little easier. I could possibly make my own, but I rather not spend the time on it if someone already has something. Thank You! Raul
  2. Hi everyone!! I'm on day 10 of my first W30 and I am FINALLY feeling okay. I was struggling with massive bloating at first but I'm feeling fine today! That being said, I have an essential question for the pros out there. I work really odd hours as a morning news producer. My alarm goes off at 3am every day and I'm out the door by 3:40am latest. I have a 30 minute drive to work and then it's off to the races. I pack a breakfast (usually a spinach and tomato frittata with homemade chicken sausage and 1/4-1/2 avocado) but I don't eat it until around 9am. Before breakfast I'll have around 2 cups of coffee with nutpod creamer and a ton of fruit infused water. Then I'll have lunch at around 1pm at home, snack before and after gym at 4p, dinner at 7ish... bed at 8 or 9pm. Does my body not being "awake" at the ungodly 3am hour really matter that much? Or can I continue with my way of "waking myself up" at 9am with the rest of the world if that's what works for me? It's hard because it feels like I'm awake for so long ... meaning eating can easily get way out of control. I've thought of trying to eat 1 hard boiled egg as I'm leaving the house, but I can't see how much difference that would really make! And I'm also worried it might make me RAVENOUS all morning. On weekends, I'm definitely eating within an hour of waking no problem. Thanks for your help!
  3. I started yesterday July 9. Would like to start a thread on how to best pack and prep for travel, work travel in particular. Long car rides, flights, hotels, dinner with colleagues also, great restaurant choices for cities we are visiting! i travel a lot for Work and pleasure. Coming up in next 30 days: road trip to Columbus OH (10 hour road trip - 4 days of conference center session - 10 hours back), 2 hour flight to Chicago with several days at hotel. During reintroduction comes : Family vacation to acadia Maine (7 hour drive, rental house for a week, 7 hours back), international travel (Koblenz Germany) Let’s get started! Who has tips for long car rides or recommendation in Columbus?
  4. I am nearing the end (day 25) of my first Whole30. I have noticed some changes in my belly fat and my skin. Other than that, I'm not sure I feel much different. A bit sluggish in the afternoon and ready for bed at 9pm. I wake up at 5:30am. I want to continue on past the initial 30 days. I haven't cheated even once and have never snacked in between meals. Usually I'm not hungry enough that I can't wait it out. My concern as I near the end of this initial 30 days is have I eaten enough, too much? I kinda struggled the whole time wondering and still feel tired and while I had some quick loss in my belly fat and used that as a motivator, that hasn't changed past about days 10-11. I haven't had cravings of any kind even though before starting my Whole30 I was big on sugar (sweets are my total downfall) and drank wine on the weekends. Prior to this Whole30 and just passing over the other side of menopause, I've pretty much eaten what I wanted and suffered the consequences of gaining many unwanted pounds. Here is an idea of what I've been eating: M1 - 2 hardboiled eggs, 1 avocado, 1/2 sweet potato roasted with ghee and cinnamon. M2 - Huge (plate full) of salad with all sorts of veggies - cucumbers, tomatoes, carrots, fresh mushrooms, black olives, kale, spinach, fresh cilantro and spring greens. for dressing I've either used compliant salsa or Dump Ranch. I top it with a serving of shredded chicken or pork (made in my instant pot) M3 - Oftentimes the same type of salad with some sort of meat prepared with a whole30 recipe like the almond chicken parm (no parmesan, just almond flour and ground natural almonds) or something on the grill or foreman (I don't know if they still even make those LOL mine is old) like salmon. I've also had a soup and salad like the Tomato Bisque or a TexMex Butternut squash that is compliant. I also add some roasted vegetables of all kinds using EVOO when I make them. This week I discovered Trader Joe's riced cauliflower and Coconut Aminos and made a stir fry that was A-Mazing!! If it is soup and salad I add an egg or some avocado to the salad. I drink LOTS at least the 1/2 oz per lb of body weight of water and treat myself to a LaCroix or Club Soda with Lime in the afternoon. One of the reasons I've made it this far is I scour the posts and really try to listen to what others have said on the forums. In other words - I really value this site and all of your postings. Thank you so much for any input you can give me - I'm determined to finish strong after the initial 30, but I want to have the confidence to continue because the meal prep is time consuming and the amount of time I seem to spend on the sites and at the grocery store. If I should be doing something differently, I would rather know now before continuing only to find out later. I didn't think I could do it, but it honestly hasn't been THAT hard. That is why I want to continue. Thank you so much for investing in not only my Whole30, but everyone else that is trying to live a healthier lifestyle. You are appreciated!!!
  5. 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!
  6. 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.
  7. nicolemalena

    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!
  8. 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!
  9. 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.
  10. 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!
  11. SunshineHazel

    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
  12. 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
  13. LaFierrita

    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?