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Found 26 results

  1. Hi everyone! My name is Chelsea. My husband, Daron, and I are doing Whole30 for the first time! We are currently on day 9, and hanging in there so far (though I will admit that grocery shopping and walking past all of the gluten and sugars was really difficult a couple days ago!). Before we started the Whole30, I planned an anniversary get away to Niagara Falls over a long weekend. Now we will be traveling on days 19-22. I have read through the travel advice in the Whole30 books, and found some good blogs. I also read through the travel forum here, and found some good suggestions. However, we are staying at a hotel that does not have a kitchenette (no microwave, cook-top, etc.). I am thinking about calling and requesting a small fridge if that's possible (to store at least some dressings, fruits, and veg), but I don't know if it will be. In other words, I think we are going to have to eat out for almost every meal while we are traveling. In what I read, the suggestions were to Google and call restaurants ahead of time to do as much research as possible, but everyone here seems so helpful I wanted to reach out to see what tried-and-true suggestions you all have. Even better, if any of you have been to Niagara Falls and have suggestions, we would be honored to try them! If I'm being honest, I am nervous about this trip. We are very committed to seeing this 30 days through, and I really want to try our best to stay as compliant as possible while we are traveling. Thank you for reading and any thoughts or suggestions you might have. Chelsea
  2. Hello, I am on day 1 of Whole30. I know it is still early, but I am concerned with not getting enough fat. I am not a huge fan of coconut or avocado. I don't care for the consistency of avocado or the flavor of coconut. I am looking for meal suggestions or ways to disguise these foods into my meals. I found myself very hungry at about 10am after eating breakfast at 7:15am. I ate a hard boiled egg and a small apple for a snack. Breakfast included: 1- Palm sized mango chicken sausage patty, 1/2 cup diced sweet potato home fries, a handful of blueberries, and one egg.
  3. Well, here I am... My last attempt at the a whole30 failed due to lack of planning and a series of unfortunate events. Made it 10 days on that one. So here I am again I've checked Septembers schedule and discussed it with hubby... he wont be joining in on the fun, but will be supportive as usual. September 1st is go time!! Batch cooking and meal planning are underway. Lack of planning will not be an issue this time!! Ice cube herb and oil mixes are next on my list for quick salad dressings. These are very handy.... just pop one or two out and put them in a small jar... add which ever vinegar you want.... put on a tight fitting lid... and shake doesn't take long for the cubes to melt. The oil and herb cubes are also really handy for adding to pans when cooking. Anyone else have "tricks" to make meal prep easier?
  4. yellowpantstime

    Meal Prep Group - VA/DC/MD??

    Whole30-ers in the Northern VA, DC, MD area!!! I am a Whole30 devotee but my schedule makes it a challenge to maintain. I love the way I feel when I stick to whole, clean eating but it is so much easier to just order pizza on those long days and late nights. Unfortunately, my first two rounds of Whole30 did not awaken in me an undiscovered love of cooking...I still hate it. I don't want to come home and spend any time in the kitchen after work but I'm happy to whip up one or two (double size) meals over the weekend...but then I'm sick of each by Thursday. So...what if we coordinate a group of people who can cook one or two meals (double, triple, quadruple recipe) and then we all swap with one another?! I just thought of this so I don't have the details worked out quite yet but envision the following details: approximate price range for each meal so we all come out mostly even standard packaging for servings single drop-off/pick-up location (anyone have an unused fridge?) ~1 hour window for drop-off/pick-up so everyone has selection of all meals 1-for-1 swap Once we have some interest, I'll coordinate via Google Docs to deconflict repeat meals, time/location for meet-up, buy-in, etc. Open to ideas or experience if anyone has done something similar...
  5. a dinner just got set tomorrow with a client at a steak house and while i thought i would be ok, i'm now panicking. WHAT DO I ORDER?? what do i tell the waiter, what do i need to be specific about? help!!!!
  6. Nilam Patel

    Help! How do I start?

    Hey guys! This is my first time ever doing a Whole 30 and I am a little apprehensive about how to start. I am finishing up reading "It starts with food" and I have the "Whole 30 Guide." I know the program rules, but unsure on how to begin. What do I need to do ahead of starting, prepping myself, my kitchen, and etc. Any tips and suggestions on how to prepare are more than welcomed.
  7. skidthecat

    Beach trip evening meals

    Headed to the beach for a week with 25+ people including kids most of whom eat Paleo or Whole30. While not currently on a W30 (there will be beverages on vacation) we prefer to cook W30. Would love your ideas on lunches or dinners that can be mostly prepped in the am and cooked somewhat quickly. Will be in a decently appointed condo but plan on taking items like ghee, coconut oil and a zoodler. Thinking Shrimp Scampi or Romanesco Garlic Shrimp but past that would love some ideas so I can make my grocery list and gather any items that may not be available at a more limited seasonal grocery. Thanks! Nikki
  8. thegoldengrahamgirl

    Steps to Success at the Office

    Hello Whole30-ers! I think we all know (or have discovered) that planning and preparation are keys to success with the Whole30 (as well as pretty much any dietary/nutrition/lifestyle overhaul). Outside of meal planning and preparation (a topic in and of itself), what are other little tricks you've learned to use to help stick with and maintain (for those post-Whole30) good habits? I feel like it's easiest in my own home, where I have the most control over the ingredients and preparation methods. I feel like it's a bit harder at my office, where terrible packaged/processed snack foods abound, and hardest of all out at restaurants and friends' homes where the ingredients and food preparation are out of my hands and temptations abound (I'll make a separate "Steps to Success for Travel"). Here are some ideas I've used (yes, I'm fortunate that I have my own desk where I can stash stuff; and an office kitchen with a fridge and microwave). - I brought my own blender to the office and I am allowed to store and use it in the shared office kitchen (this is a holdover from my smoothie days, but I discovered that you can quickly make a great soup using steamed vegetables - in the office microwave - plus coconut milk, hot water and seasonings). - I brought my own toaster to the office and I am allowed to store and use it in the shared office kitchen (not that I've had much of anything to "toast" lately). - I keep the following in my office fridge: a jar of compliant salsa (spices up any meal), lemon juice (for adding to hot or cold water or squeezing on food), olive oil (for drizzling on salads & vegetables), balsamic vinegar (for salads), canned coconut milk (for coffee or soup, as above, or spooning over pretty much anything!) - this saves the trouble of bringing these things in travel containers every day and risking spills in my ever-expanding lunch bag. I might even bring in a bag of frozen shrimp and a bag of frozen vegetables to keep in the freezer (who else really uses that in the office anyway?)! And when I make some homemade mayo, I will bring in a jar of that too (but with a special "hands off" label - I'm not sharing that with my office mates!). - I keep the following in my office kitchen cupboards: cinnamon (for dusting on stuff), sea salt & black pepper shakers (for seasoning) - you could add bottles or jars of whatever your favourite seasonings/spices/herbs happen to be! I also have access to microwave-safe dishes, a sharp knife, a cutting board and a can opener. - I keep the following stashed in my desk: packets of coconut butter, canned tuna & chicken, canned olives, packets of raw or roasted nuts and/or dried fruit (no added sugar, no sulfites - check your labels!), and compliant Larabars (these are in decreasing order of preference. I know Larabars are not ideal, but if they keep me out of the office box of Krispy Kreme donuts then they can help). I've got pretty much everything I need to be a Whole30 MacGyver in the event of unexpected lunch meeting - complete with pizza or other catered no-no's - or a late night deadline that necessitates a mini-meal when I can't cook a full template meal. I'd love to get my hands on some compliant Epic bars and Rx bars, and compliant jerky would also be an option. Again, in no way are these meant to replace template meals but when you unexpectedly have to stay late to finish a project and the team orders in take-out, you now have a "safe" option. - I also keep prinouts of my favourite Whole30 downloads at my desk for quick reference: the meal planning template to keep me on track with template meals; the shopping list for omnivores to remind me of the best choices; and the travel guide when I need to figure out a compliant snack. What do YOU do? Let me know if any of the tips above help you out! Cheers, -Lauren (GGG)
  9. Hi, I just purchased the Whole30 book and am planning to start the program on Monday, January 4th. I'd like to stick to the 7-Day Week 1 Meal Plan listed in the book, but I don't see a shopping list specific to that plan. Am I missing something? Should I just look at the recipes and figure out what I need to buy? Happy to do it but don't want to reinvent the wheel! Thanks!
  10. Hello Whole30-ers! I think we all know (or have discovered) that planning and preparation are keys to success with the Whole30 (as well as pretty much any dietary/nutrition/lifestyle overhaul). Outside of meal planning and preparation (a topic in and of itself), what are other little tricks you've learned to use to help stick with and maintain (for those post-Whole30) good habits? I feel like it's easiest in my own home, where I have the most control over the ingredients and preparation methods. I feel like it's a bit harder at my office, where terrible packaged/processed snack foods abound (see "Steps to Success at the Office"), and hardest of all out at restaurants and friends' homes where the ingredients and food preparation are out of my hands and temptations abound: - ASK QUESTIONS: how have foods been prepared and with what ingredients? Be specific and be detailed. Of course, I wouldn't expect very good answers at say, McDonald's, but higher-end restaurants should be able (and happy) to give you this information and often will be delighted to accommodate your requests. They will know the difference between clarified butter and non. The same goes for friends and family members if you have entrusted them to cook for you. With the latter, you might even have the benefit of standing in the kitchen with them, to check labels, ingredients and cooking methods as they go. - BRING YOUR OWN: if you can't get answers as per the above, or you don't like the answers you get ("why yes, there IS soybean oil and added sugar in the pasta sauce"): bring your own. Small travel-size bottles or containers of oilve oil and balsamic vinegar for salads if you can't trust the house-provided options to be compliant; compliant salsa and baked sweet potato or plaintain chips for the next "game day" party; a compliant main dish to share for the next potluck, etc. - PLAN EMERGENCY OPTIONS: (see the Whole30 download on travel) - I am already thinking ahead to my upcoming trip to Europe and the 14-hr flight might NOT have compliant options on board (but even then, it never hurts to ask!). I won't realistically get a suitcase full of produce or meat through security (I can't even ship Epic bars because of import regulations on meat products), but I can (and will bring): packets of coconut butter, packets of nuts & dried fruit, and compliant Larabars. I might even do a few cans of tuna, carefully wrapped and packed in my suitcase. I've decided that it's possible but not realistic to be 100% compliant on my trip (all the more reason why I am only doing an "unofficial" Whole30 leading up to the trip), but there's no reason to abandon the good habits I've started. What do YOU do? Let me know if any of the tips above help you out! Cheers, -Lauren (GGG)
  11. So, I'm sure I'm not alone when I say that starting the whole30 around the holiday season definitely poses a set of challenges for me. But really, what time of the year would not pose challenges? I haven't experienced any sugar dragon cries this past 3 weeks, but today in the store, they had my favorite easter candy repurposed for Halloween. I think I drooled a little in the line. This Friday, we're doing a halloween potluck at work, and then everyone's walking togehter to lunch in their costumes to celebrate. Then on Saturday, my husband and I are going to be meeting up with friends at an amusement park. So, in preparation, I'm planning my MOST satisfying meal for Friday's lunch - something that will make me think "I'm so lucky I get to eat this right now" and honestly, I'm planning on making up an excuse and missing the party. I hate to ditch a social life, but this is so much more important right now. What are you doing to be ready for the candy onslaught that will come our way in a few days? I truly feel badly for those of you with kids who will be bringing it all into the house!
  12. Hi All, Pre-Whole30 I normally did very well with smaller, protein rich meals/mini-meals during the day. (3-4) I've been working hard to adjust to larger meals and no inbetween snacking. But by the 2nd week I found I was still hungry between meals. I adjusted by eating more (protein/fat) at each meal. (And I do pre and post meals around my walking workout.) However, I feel I am "stuffing" myself at each meal now, only to have actual hunger pains (not appetite, but hunger) as early as 3 hours after the last meal. For example, for breakfast at 8 am today I ate two proteins: 1 large egg omelette with 1/4 cup mushroom, 1 cup supergreens and roasted cabbage... made w/avocado oil 1/2 Turkey burger patty 1/2 roasted sweet potato with walnut oil & cinnamon 1.5 cups decaf coffee with regular (full fat) coconut milk & cinnamon By 11 am I have strong hunger pains and rumblings in my stomach. But I'm eating so much more than I ever have? (I'm also fearful that now I'm gaining weight, not losing...but I am trying not to worry and I don't weight myself.) Thanks for any and all support! (I'm on day 18.) ----------- PS That breakfast above is after a pre and post workout meal and Lunch/Dinner is usually more food... Last night's large dinner plate was spilling over with: 1 turkey burger with 1 strip of bacon, avocado slices, homemade ketchup 1 cup roasted cabbage, huge grilled portobella mushroom cap, handfull homemade baked potato wedges 1 peach (in season here)
  13. lindsmass

    Lack of Energy?

    I am on day 14 and I am kind of waiting for that "AHHH" moment where I am overcome with energy and can barely contain myself. Maybe it doesn't happen for everyone; but, I want to find out if maybe I am doing something wrong, or could be doing something better. I will note that I haven't exercised much since starting the plan. I went out for a jog early on, and where I am usually spent after two miles, I couldn't even finish one. I felt very defeated. I suppose it is just my body getting used to this new way of eating less-than-everything and not snacking. But it was discouraging. So; I am curious if I am not having enough of either protein, veggies, or fats. I will try to be as descriptive as possible regarding one of my standard meals for the day. All comments from moderators and non-mods appreciated. Meal 1: Two eggs, chicken sausage link, 1 cup spinach (cooked), salt/pepper, compliant hot sauce. Meal 2: 3-4 cups (eyeball) of mixed greens, two carrots shredded with rice vinegar/coconut aminos, compliant dressing, 1/4 avocado, 1/2 cup chicken and homemade mayo (1tbsp) Meal 3: 2 cups cooked ground beef (eyeball), compliant tomato sauce, roasted brussels sprouts with bacon, salt/pepper I have not been snacking between meals (praise the lord) and I feel full after every meal. I am also only drinking water (will try to increase) and have, on average, one grande black coffee (sometimes with coconut milk) every day.
  14. As someone who has struggled with stubborn weight (and some minor health issues as a result) for the last 7 years, I've been hearing about the Whole30 program and its benefits, so a couple of weeks ago I bought the book. I've spent the last two weeks reading the book cover-to-cover, planning, prepping my kitchen, and mentally preparing myself for this lifestyle change. Last night, I cleaned out my cabinets and refrigerator, got rid of ALL foods and condiments that are not Whole30 approved, and I made a grocery list based on the 7-day Meal Plan provided in the book. My official start date is tomorrow (June 2). This morning, though, I went to the store (storeS, actually), to purchase my items for my first week of eating on Whole30. First of all, between the three stores I shopped at (Costco, Trader Joe's, and Publix), I spent about $300...for a WEEK's worth of groceries! Second, I felt really discouraged by how difficult some of the items were to find! Some items I couldn't find at all, and others I would find, but they would inevitably contain an ingredient that is not Whole30 approved (I can't believe how many "healthy" items contain sulfites, honey, or some form of sugar or dairy!). At any rate, I've been so excited to start Whole30, but now I'm discouraged because, as a single Mom of two little girls, I do not have the budget to be spending $300/week in groceries. In fairness, some of the items I purchased are items I won't need to purchase every week. But still, I have serious sticker shock over how expensive some of these products are! Does this get cheaper once you've stocked up on essentials? And does navigating the grocery store ever get easier?
  15. He everyone! I am going to start my 4th whole 30 this Monday and am looking for some great recipes I can batch cook and freeze for backup. I know that is always our issue with an irregular work schedule and all. So I figured I make sure I have something in the freezer for those days. We don't own a microwave which is maybe a bit inconvenient but hope you have some killer 'batch' recipes you want to share?
  16. californiadreamin

    Trouble with Breakfast Timing

    Hello! I am running into a little difficulty planning what time to eat my meals. I work in a creative field in Los Angeles so my schedule is a little wonky. I wake up at 9:30 every day and do a yoga class or a hike at 10. I'm home by noon-ish. I work from 1:30pm - midnightish every day. I don't have trouble finding time for lunch (right when I get home from yoga), and dinner I eat around 7:30 every day. I have had success with a pre-wo snack before my yoga or hike. What I'm really struggling with is this: when am I supposed to eat breakfast? Am I supposed to wake up earlier and eat breakfast before yoga? That doesn't seem like enough sleep if I'm in bed by 1-2am every night. Is what I'm calling "lunch" really breakfast right now? I don't think I'd mind sucking it up and waking up a 15 minutes earlier, but eating breakfast before working out sounds like a terrible idea. Any thoughts? Thanks in advance! I'm just kind of at a loss.
  17. PainterB

    Daily Goal - What's Yours

    Being an inveterate list-maker, I noticed a while back that at the end of a day, I often focused on what I had NOT accomplished, rather than what had actually gotten done. It didn't make me happy. I like being happy, so I changed making the list to the end of the day and only wrote down all the things I did. Wow. What a difference. Still, I like having a focal point for the day ahead, so I am going to start adding a daily goal to the beginning of the day to see if it diverts my tendency to start 72 different things that I don't finish. Today it is making Whole30-compliant spice mixes and sauces from the Well Fed, Against All Grain and Nom Nom Paleo cookbooks. What's yours?
  18. anteloperolls

    Whole30 as a Mom?

    Hello, all! I'm Brianne and I'm very interested in trying out Whole30 for my health. I have several concerns and questions - as I am a mom of two very young children (4 and 1), are there any other moms here who are doing Whole30 as well? Are there any suggestions or tips? As in should I have my whole family participate in my Whole30 or should I make/cook food separately for them? Are there any kid-friendly Whole30 recipes that I can take a peek at? All is welcome! I'm excited.... and nervous.
  19. AbiGoLucky

    New Here!

    Hello, everyone! I'm preparing to embark upon my first Whole30, and I thought I'd drop in here to introduce myself. I'm Abi, 25yo grad student and young professional. I work in medical education running a clinical simulation center, and I'm in the process of applying to medical school. I was always a fairly athletic person until about halfway through undergrad, when I began having severe hormone problems. I was diagnosed with PCOS and endometriosis at a very young age, and my endo flared up badly in my early twenties, requiring surgery. Years of hormone therapy (some for maintenance and a couple years of very intense therapies/injections) left me feeling like a stranger in my own body. I completely lost the concept of what 'normal' felt like for me. During my first round of intensive injections and after an unfortunate traumatic event, I entered a very dark period of my life. I grew very depressed and gained about 80 pounds in less than a year, a combination of the medication flooding my system and increasingly poor lifestyle choices. I lost site of myself completely--I stopped playing the piano; I stopped skydiving; I stopped going to yoga; I stopped chasing so many of the adventures that make my soul sing. I let myself and so many beautiful pieces of my humanity shrink away, even as my body mass increased dramatically. Much has changed in the years since then. I've rediscovered the girl I am, and I'm taking daily steps toward the woman I strive to become. I've released so much of the negativity which defined that period of my life; and while I don't feel weighed down by the unseen burdens of fear and despair anymore, I am still carrying the physical weight with me. And I'm done. I'm so, so over it. I've done the work to heal inside, and I'm ready for the outside to match my inner sense of joy, peace, strength, and hope. I bought It Starts With Food and will begin reading it this weekend. I'm in the process of moving across town and have a road trip (HARRY POTTER WORLD YASSSS) and a few short business trips coming up in the next couple weeks, but I've picked a start date. I'm not much of a planner (admittedly spontaneous thrill-seeker right here), but I believe quite strongly that preparation is a key component to success, a quality that has served me well in academia and in my career. That said, this is a call to Whole30 veterans: Please feel free to leave any tips, advice, preparation anecdotes, or words of encouragement in the comments below. I appreciate and value your expertise, and I look forward to the journey! Abi
  20. Hi there, I have a schedule that does not always allow for set luches and breaks. At times I have 5-6 hours between meals. I know it says there really shouldn't be any snacking but what else can I do? Also, What should I be snacking on? Thank you so Much!
  21. I'm on day 19 of my first whole30 and I am starting to get apprehensive about the thought of life after my whole30 ends. I plan on following the reintroduction explained in 'ISWF' but I'm nervous about allowing myself to eat non-whole30 compliant food. Through my time thus far and for the rest of my days on the program, it's been so easy to choose foods bc it either is acceptable or it's not. Does anyone have any ideas for dealing with this.... Thanks! and good luck to everyone
  22. I don't actually get a spring break, but 1 of the kids will be starting that day. Seems as good a day as any. I began on 2/22 of this year to focus more on my health, but I needed to move back into the thing that worked for me...eating Paleo. Whole30 is a good jumpstart. With summer right around the corner, and hopefully better weather soon, it seemed a great time to recommit. -Rayne Blue
  23. I'm kicking off my first Whole30 November 1st, and I know that work will be a minefield. I'm a creative at an advertising agency and typically work long, erratic hours. We have loads of cheese, bread and fruit in the kitchen at all times, but obviously that's out of bounds. I'm already in the habit of bringing lunch to work - typically leftovers from dinner. What I'm after are well-balanced, make ahead snacks/mini meals to keep on hand for when hanger strikes. As an aside I can see avoiding snacking being a major, major issue because I am hungry all. The. Goddamn. Time. Seriously, my fiance jokes that I have a bottomless stomach. This wasn't such an issue when I was younger and my weight hovered around 50-52kg at all times, but now I'm 30 and my weight has crept up to 61. Still a 'technically' healthy BMI, but a totally unacceptable weight gain regardless. I'm actually super anxious about dealing with my endless hunger during the Whole30.
  24. So, as I wrap up on my first Whole30 week ever and am reflecting on the successes and challenges, I find this particular "Whole30 Fail" amusing to me and thought I'd post to see if anyone else has had similar experiences. I do all the grocery shopping for the family, so it was really easy for me to switch out the "bad" choices with the approved ones. I got really gung-ho about meal planning, prepping, and making sure healthy choices were always available for everyone. In that, it was "great success"! What I didn't count on was now that I wasn't eating breakfast and lunch at coffee shops and restaurants, my food was coming from the fridge. A fridge that was rapidly emptying. A fridge that was pretty much completely empty come Thursday night. Fortunately, we had a small stockpile of frozen chicken breasts and veggies in the freezer so we're not starving or anything, but it was an "aha" moment for me to realize that I need to increase my grocery purchasing if my family of 2 1/2 (baby is still transitioning to solids and doesn't count as a whole person yet) is going to make it through a whole week on one grocery run! Any epic whoopses or fails when you were first starting out?
  25. So I had plans to go out with a girlfriend to see a movie tonight. (Life of Pi, I thoroughly recommend it) Anyway, I was a bit nervous about it all, because along with my plans to go to the movie, we were going out to dinner. I was proactive, I picked a restaurant we both like and then I scrutinzed the menu online the day before yesterday, selected things I could have that could easily have dressings held off, etc. So everything was all worked out. I turn up tonight to meet her and we can't get in to the restaurant I'd picked, which never happens at this place otherwise I would have reserved something. And we're on a timeline, so she suggests we go to the chinese next door. I panicked. I ordered myself a sparkling water and then spent fifteen minutes considering every item on the menu. It was easy to rule out anything noodle/rice/fried/crumbed/sweet&sour which left me with stir fried things for the most part and hot pots. So that's what I did. I got stir-fried prawns in onion and garlic and a hot pot with mushrooms and bok choy. And when they came to the table they had that thick sauce that screams 'CORN FLOUR'. I'd completely forgotten it would come like that. *sigh* So, I ate my dinner, not very happily, feeling like I was poisoning myself. And then went to my movie and sipped my mineral water. Silver lining - even though I'd fallen off the paleo wagon at dinner, I didn't say 'screw it' and go for the large tub of popcorn and the ice cream during the film. So...I guess that's something. But I'm guessing there is a start over in my future?