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Found 3 results

  1. Total prep time: ~30 mins Potatoes prepared & cooked this way (except w/ olive oil instead of butter): https://www.allrecipes.com/recipe/220520/classic-hash-browns/, then added to sauté-ing finely chopped mushrooms & onions (cook in pan for 4-5 mins on medium heat before adding potatoes). Then added ~1/4 cup coconut flour (for funsies to see if it would add good texture; it did! But do so only if you like the taste of coconut, else perhaps try another compliant flour), then added pan fried bay scallops (I'm sure there's good instructions online, but I just winged it; ~5 mins on medium-high heat, flipping a few times). All seasoned with salt, black pepper, & red chili pepper flakes (add only if you like spice)!
  2. Hi there! I’m new to this and I’m getting ready to start my first round of Whole 30 and I’m really excited about it. But I’m also slightly worried. I don’t believe I eat enough protein as it is and not having legumes and some grains as sources of protein makes me slightly nervous. I’ve been Vegetarian for over 2 years and was wondering, if anyone has experience with this, would incorporating seafood into my diet a few times a week effect the outcome of my Whole 30? Like if I suddenly start eating seafood when I haven’t for so long, would that effect the entire experiment in a bad way?
  3. Hi all! This is my first post on the forum. I am 10 days into my W30. I was a little nervous coming in as I am recently pescatarian (after about 10 years as a vegetarian, and several of those spent as vegan). I have done some elimination diets in the past but have always struggled with feeling like my body was lacking or missing something. I have quite a few gut issues as well as auto immune-related conditions (anxiety, asthma, heartburn, ibs, graves disease *in remission* to name a few)...I have often felt like a lot of my health issues were directly related to my gut health as every other aspect is 100% unremarkable on paper. According to labs and tests I am one of the healthiest women alive, but inside I feel like I am dying / falling apart. It was upon my acupuncturist's recommendation that I give the Whole 30 a try. As an aside I have been gluten free for coming up on 4 years now, I went GF in an attempt to help my thyroid and the switch was the reason that my levels normalized and have been normal for about 3 years now! With that said, when I switched to GF I started ironically (or maybe not so ironic) eating a TON more carbs (mostly in the form of brown rice and sugar in processed foods.) My days before Whole 30 included shrimp, hummus, oats, gluten free bread, amys tv dinners, fruit and peanut butter - I also probably had pizza about once a week. I considered myself to eat "fairly healthy" but in retrospect it probably was not a very balanced diet with very little protein. The first week I dealt with a LOT of spaciness, often feeling like I'm in a dream, not really here and VERY anxious. I was able to push through a little bit of this but mildly exerting myself. Starting around day 3 I started experiencing bouts of light headedness, one day, starting to grey out and seriously thinking I was going to faint. I have been feeling like I am eating enough - and not really getting very hungry between meals - the only times I have snacked have been when I am having intense afternoon slumps. I normally exercise 3-4 days a week but have only worked out once since starting this because I just don't have the energy and feel so sick and light-headed when I have tried to exert myself much. By Day 5 or 6, the spaciness and brain fog had lifted slightly but then I started getting horrible crashes in the afternoon between about 2 PM and 7 PM. On a few of these days I have had some increased energy starting around 8 or 9 PM and lasting through until bedtime. I feel pretty relaxed at bedtime but then have woken with horrible anxiety or starts for most of the nights I have been on the W30. My blood pressure and blood sugar have remained normal/stable although today when I was feeling particularly tired and light-headed, I took it and it was 110/61 which is the lowest its been in a while. I mostly just wanted to share my experience as well as the food I have been eating to see if I am on track and need to eat more and/or different types of foods to maintain energy and mood. I am not sure at this point what is W30 and what is anxiety but I have been feeling pretty damn crappy, weak, tired, anxious and light headed for a week now. The most frustrating part is that I actually felt way better before I started doing this but am trying to stick it out until the end as I really want to see what good this could do my body, specifically my gut health. I just don't want to do it at the cost of hurting my health more. As a pescatarian I am pretty maxed out on eggs and fish and ways to get creative. I don't know if anyone else has concerns about mercury but eating seafood every single day and sometimes twice a day does make me a little nervous. Since my only sources of protein are really nuts, fish and eggs, I burn out pretty quickly. Any feedback and/or recommendations are greatly appreciated. Thank you! Monday: Breakfast - 2 scrambled eggs with guacamole and 1 1/2 c coconut chia pudding with sautéed bananas and pureed almond meal Snack - Cherry Pie Lara Bar Lunch - shrimp curry (coconut milk, spices and coconut amigos as sauce) - with red onion, zucchini, red bell pepper, carrots and portabella as veggies Snack - Electrolyte "smoothie" - 1 c kale, 1 banana and 1 c cashew malk Dinner - blistered shishito peppers cooked in olive oil with lime and basil, 2 hard boiled egg whites, spinach and kale salad with small amounts egg yellow and white, celery, raw shisito peppers with oil and vinegar dressing Tuesday: Breakfast - 2 scrambled eggs, 1/2 c hashbowns, 1/2 avocado, 4 or 5 cherry tomatoes and 1/2 banana Lunch - salmon and avocado salad with lemon, green onions, tomatoes, parsley & baked sweet potato "fries" Snack - Electrolyte "smoothie" - 1 c kale, 1 banana and 1 c cashew malk Dinner - egg quiche (piece about 5"l x 4"w) with white onions, mushrooms, spinach, pumpkin & crab dip (crab, w30 approved mayo, red peppers, jalapeños, green onions) with some plantains (fried in coconut oil) Snack - 2 coconut rolled dates with 1 tsp each almond butter Wednesday: Breakfast - leftover egg quiche (piece about 5"l x 4"w), 1/2 avocado, 1/2 banana Lunch - leftover egg quiche (piece about 5"l x 4"w), 1 medium sized tomato, handful macadamia nuts, handful cherries Post-Workout Snack - 3/4 sweet potato with 2 tablespoons almond butter and cinnamon Dinner - We are going to make grilled shrimp with butternut squash noodles, cashew cream sauce and sautéed spinach or zucchini)