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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 vegetables...it all just makes me queasy first thing in the morning. Thanks in advance for any suggestions!

I was told on a FB group that tomatoes, squash, and cucumber are fruit, and should be eaten accordingly (smaller amount on the plate than veggies). I can't seem to find anything in The Whole30 book or anywhere else that says this.

Alright, I shared my measurements in my Whole30 Journey log last night, so there is no hiding what it is that my body is doing. I woke up to Day 10 this morning hating my insides. I was cursing and looking for every home remedy possible before heading to work and having to suffer. Between starting Whole30 and also having every woman's favorite joy, "the devil's week" and me wanting to curse my baby maker and drop the Whole30 for some dark chocolate, red wine, and soft pretzels, I know my body is going to be off. Don't worry, I am not going to splurge and run and get my devil's week cure! But I woke up this morning with severe gas cramps and have been quite flatulent. It probably doesn't help that I sit on an exercise ball in my office. I'm trying to figure out..what is the cause? Is this common? Last night, I made Whole30 chili and had that for dinner plus an extra serving of vegetables and protein, so I had a hard boiled egg and some cauliflower, carrots, and celery with Whole30 ranch. I found a link that listed foods that can cause gas and green peppers (in the chili), cauliflower, carrots, and celery were all on that list. Shall I be avoiding these too for a week to see if my sensitive stomach is not able to digest them? I munched on vegetables Monday with my dinner as well, and I didn't wake up yesterday feeling like this. Could it have been the chili? I have suffered my whole life, never knowing what to eat because I always get bloated, gassy, or nauseous after everything. Even when I was on a 3 month kick of all healthy foods. Fried foods are a definite no no for me. I'm lactose intolerant. I fear I am gluten intolerant as well, which will break my heart. I am not supposed to have anything acidic or carbonated because I have Interstitial Cystitis, for those that don't know what that is, Google is your friend. They always say green tea is good for you and most diets, and believe me, I have tried them all, suggest drinking green tea...that hurts my stomach. I used to have to be on Prerelief and Gas-X daily with every meal to fight any acids I would take and prevent gas but after awhile, I noticed it wasn't working. I drink a cup of black coffee every morning, even though I am not supposed to because of my IC, but some Ibuprofen as soon as I wake up, helps so I can get my daily caffeine. I went off on a tangent there, sorry. Back to the reason for this post, I would love to hear some advanced Whole30 groupies ideas as to what they think? Is there anyone out there that shares the sensitive stomach struggle with me? If I am going to do Whole30, I am going to do it right and if the purpose is to get to feel better, I want to start now.

Hello! So I'd like to make some of the recipes that use zucchini noodles, but I don't have the ability to make them at home. Does anyone have any recommendations for store brought veggie noodles that are compliant?

Hi, i am ashamed to admit, but i crave vegetables (a lot). So much that i feel quilty about it as i know it is still a craving. As long as i'm busy, i'm fine and i can control myself and i don't snack between my meals. But the problem starts in the afternoon when i start cooking a family meal or my own meal. Then the food picking / craving / snacking starts and i lose all control. As i am cooking and standing there in the kitchen it is hard to find something else to do to distract myself. By the time it is time to eat, i have already so many vegetables, my belly is so huge and bloated, it makes me feel miserable. But despite that awful feeling, i still can't control the cravings. Any tips?

So, I'm starting my 8th (9th? 10?) Whole30 on Sunday, which I'm super excited about. Looking up new recipes, stocking the kitchen, etc. but my biggest obstacle is that simply put, many vegetables that other people like, taste funny/strange/odd to me. And I'd really like to expand my vegetable palate. For example, everyone in my family loves beets. I keep trying them in a variety of preparations and all I taste is dirt. Seriously. Everyone else is waxing rhapsodic about the sweetness of roasted beets and I, thinking that these will be different, try them and get a mouthful of dirt. Green beans often have the same flavor to me, just less intense, plus a weird texture. I'll eat them if prepared with enough spices to overcome the dirt aroma/flavor. Peas are just abhorrent in both flavor and texture - won't eat them. Most mild greens (leaf lettuces, etc) are mostly ok, but the ones that people describe to me as "slightly bitter", like radicchio or even some lettuce blends with baby greens, to me, are terribly bitter. Their flavor overwhelms any other taste in the salad. Hearty leafy greens like Swiss chard, too bitter. (I do love braised collard greens, so there's that.) I could go on, but I think you get the picture. Lest you think I eschew veggies altogether, here's a lot of what I do like and can easily fill half my plate with: carrots (raw and roasted); celery; onions roasted or sautéed; kale any way but raw; roasted broccoli and cauliflower aka veggie crack; bell peppers, roasted, grilled or sautéed (not raw - too bitter); asparagus, grilled or roasted; spaghetti squash; butternut squash; zucchini noodles; sweet potatoes; white potatoes; heirloom tomatoes; Brussels sprouts; English and Persian cucumbers; cabbages of all sorts especially if dressed in vinegar so it softens a bit... I'm hoping that there's someone out there like me who's been able to expand their vegetable palate. If so, please, let me know how you did it. Let me know I'm not alone in the weird world of overwhelming vegetable super-flavors. I know I'm missing out on stuff that both exciting and good for me and it's frustrating sometimes. I'm doing this whole30 in the height of summer to take advantage of all the amazing fresh produce available right now. Help me figure out a way to eat even more of it! Thanks!

I did the Whole30 eating lots of good cauliflower,cabbage,broccoli,spinach and kale and got more and more tired and cold. After I finished, I found out by accident that all those veg and more are goitrogenic vegetables -- they interfere with the thyroid so if you have low thyroid like I do and even if you are on medication for it, it, they can still make you hypothyroid. So now I am off whole30 I am feeling better. So be warned and look up goitrogenic online and find out what to avoid. I find that it makes the range of veg on Whole30 too limiting, so I am just not doing another.

2 years since my first Whole 30, and I continue to learn very valuable things about the way my body responds to food. Right now I am avoiding Nightshades (they make me sore the next day,) and things like broccoli, cauliflower, and brussels sprouts (digestive issues.) Also, I don't eat carrots because I am sensitive to something in them. I am having a terrible time including veggies in my meals... there are so few I can have and I'm not terribly good at preparing them. Zoodles are great, but if anyone has any great ways to prepare the very few veggies I can eat, I'd appreciate it! Thanks!

I'm on day 19 of my Whole30 (although I'm planning on extending beyond 30 days) and as I'm adjusting to making template meals and eating more at home I've realized that I have a serious lack of variety with the vegetables I'm eating, and, to make matters worse, I'm leaning pretty heavily on starchy vegetables (carrots, sweet potato, squash and the occasional white potato). I'm looking for advice on vegetables to try to add variety. What are some of your favorite vegetables and how do you prepare them? Also, how much "starchy vegetable" is too much for a template meal? What I currently have/eat regularly: Sweet potatoes Green cabbage Asparagus Brussels sprouts Carrots Bell peppers Avocado Tomatoes Onions Most of the time I'm adding sweet potatoes, squash, carrots, or potatoes in recipes with other vegetables (ex: Brussels sprouts hash with sweet potatoes or a cabbage, potato, and carrot stew). I just went to the farmer's market and picked up sunchokes, purple asparagus, baby bok choy, lots of fresh tomatoes and sun dried tomatoes, fermented sauerkraut, green onions, butter lettuce, spring mix. I'm eager to try new things and get more variety, but I came from a family that mostly ate vegetables out of a can (peas, corn, etc) or iceburg lettuce salads covered in cheese, dressing, and croutons, so when it comes to picking up vegetables and knowing how to cook them, what to make them with, etc. I'm often at a loss!

We're on day 15, and my son has been pretty good, with a meltdown here and there. He still craves all the things "he can't have on this diet", especially after being strong enough to turn down birthday treats 2-3 times in the last two weeks. I was hoping the cravings would have subsided more by now. I have noticed that his appetite is less, and mainly eats his protein, and less so of vegetables & fruits. I try to offer up fruit or nuts as an alternative to breads & sweets, thinking that if he's craving junk that maybe he's simply hungry, and it would be good to develop the better habit of reaching for whole foods rather than processed ones, but he generally turns them down and pouts that he can't give in to his cravings. Maybe he's just not hungry and is merely complaining? or is he not getting enough produce in his diet? I haven't necessarily seen a spike in his energy levels or a huge drop in his waistline, so I'm worried that I need to change my approach. I almost feel like he was more open to eating his produce before we started on the program. I did take the initiative to cut up some berries & kiwi and he seemed to eat that up, so maybe I have to stop asking him what he wants and just prepare it for him to eat regularly (and being o.k. to save it or eat it myself if he chooses not to eat it). The meltdowns have increased in the last few days, so I'm considering ending his challenge early, though I really would like to see it through to get accurate results. I'd love for his cravings to subside, and for him to properly introduce foods and observe how his body reacts. I don't know if, chemically, that can be done after only two weeks of the program. Also, being a bit of a misnomer, Whole 30 is more like 42 days of restrictions after taking into consideration reintroductions, which will be an incredibly long time for him. So, if anyone can answer these questions, I'd be very grateful: Is it typical for some kids to focus on protein during Whole30? Can their energy / mood be negatively affected if they are not getting sufficient veggies & fruit? or increase the urge for cravings? Thoughts about ending early for a child? maybe Whole 21? What types of modifications can be made to make the process easier to bear? adding legumes like hummus? can I make him a paleo sweet treat?

So... I'm on Day 8 and it's going pretty good. But something I am really having a hard time with is veggies in the morning. Let me be honest, I don't like a lot of vegetables - I've tried three new ones last week (spaghetti squash, cauliflower and avocado (not in guac). Only 1 of those is continuing on (spaghetti squash) and even that will need to be buried in something else. And I can't eat a lot of lettuce or spinach every day so 1-2 salads a week at most. My digestive track really doesn't like leafy veg. The thought of carrots or broccoli or green beans in the morning makes me wanna puke a little. So, if I'm not having eggs for breakfast, where I don't mind adding onion and tomatoes, I'm quite stumped. And even then, veg is not 2/3 of my plate. Any suggestions?

I'm on Day 10 and doing OK. My question is about veggies. I'm feeling guilty if I don't have a green vegetable - and keep thinking about squash and potatoes as a starch that should only be occasional. Can someone give me the scoop on this? I can only eat so much spinach, asparagus and salads!

I am wondering if there is such a thing as too many veggies? I know the amount stated in the book is 2-3 cups per meal, but if you go over is that bad? And is that 2-3 cups raw veggies or cooked? Also, I am only eating eggs for protein. I don't workout at the gym but walk at least 3 miles per day and go running maybe 1-2 times per week. Is eating 2 eggs per meal okay or should I be eating more?

Prior to starting the W30 program, I drank homemade milk kefir daily. I have given that up, but would like to ferment vegetables using the whey from kefir since I still have living kefir grains. Would this be compliant with Whole30 given the whey is derived from dairy? Does anyone have experience fermenting vegetables and do you have any suggestions or recommendations? Advice greatly appreciated.

I am trying to add more starchy vegetables to my meal plan, mainly because I've added on some heavy exercise and I was super drained and had no energy. Some great folks in the forums suggested that I add more starchy veggies to my meal plan. I always eat sweet potatoes, but does anyone have any other suggestions for starchy veggies and good ways to cook them? The only starchy veggies I know of are: sweet potatoes, beets, butternut squash. Any other good suggestions and good ways to roast or prepare them to incorporate them into your meals?

I am wondering if I can use the steamable bags of veggies when cooking? The ones you pop in the microwave for 5 minutes? Plain of course - no sauce? Thanks!

Just a few enticing photos of the recipes on this site. Remember think about the people you are cooking for when you are cooking for them. http://gustopaleo.com/category/whole30/

Any ideas for a dip for artichokes? I don't have all the ingredients for the mayo.

Ok I have a quick question, I know that veggies like broccoli, asparagus and brussel sprouts are excellent choices. But what about starchy veggies like white sweet potatoes, spaghetti squash and acorn squash? Are these carb sources still considered vegetables? I heavy weight train with Kettlebells 3 times a week by taking a class. Where can these starchy veggies fit in? Can I sub for broccoli?

Hey all, 25yo male (6'1.5") weighing in around 240 and trying to jumpstart my weight loss so I can get to 215 by my birthday (October 12) with the aim of getting to 190 by early January (January 11). I am familiar with this eating and try to live by it already -- I think the most important thing for me is to stick with it and see what happens not weighing myself for 30 days but trying my hardest to do great. For work related reasons, 3 of the next 4 weeks I'll be in my dry season anyway, so this should work out. I'm sure I'll be back here to post with results and ruminations on how things are going. I need this support and I'm finally ready to make this change in my life so that I can finally see my abs once and for all, hopefully sometime in early '15! Thanks in advance for the support! Zack

What is the Whole30's approach/opinion/recommendation on juicing? Not as a meal substitute but a way to ensure that nutrients are consumed. I know that animal protein and good fats are part of the protocol along with a plateful of nutrient dense vegetables. What if to make sure and get a large quantity of nutrients from organic raw vegetables this is by way of juicing? Christiaan

My husband and I get a full share of veggies from our CSA every Wednesday. We supplement with a few items from the farmers market or Whole Foods as necessary. Even eating Whole30 style with tons of veggies piled on our plates at every meal and cooking at home for all but one meal a week, we don't get through the entire share in a week (close, but not quite). It's a lot of produce. Any suggestions about successful veggie storage outside the fridge? I do use (and reuse) the Debbie Meyer green bags and those things are AWESOME for keeping things fresh. But with so many greens and big things like kale, beets w/ greens and heads of lettuce and cabbage, there just is not enough room in the fridge. Add in the need to store many of the items I pre-cook on the weekend and putting new things in there is like playing Tetris (yes, I just showed my age). On top of this normal weekly challenge, a couple of my husband's employees got together to send him a box of veggies from Organicstoyou.org as a 'get well' gift. AWESOME gift and way better than flowers...but where the hell am I going to put all this stuff??? I have to leave here in an hour or so to go pick up our share this week and I'm kind of dreading it because I have ZERO idea of where it's going to go!! Yes, first world problems...but I hate the idea of stuff going bad before we eat it just because its stored poorly due to a space issue.

Hello I'm on day 8 of my 2nd Whole30 with Low FODMAP and IBS Protocol. I have a question about vegetables in the IBS Protocol. It says to cook vegetables well and in small pieces which is fine, but I didn't know if this applies to all vegetables, or only vegetables you would typically cook anyway. For example salad vegetables such as lettuce, cucumber, peppers etc are often eaten raw, and I used to fill lettuce leaves and bell peppers with tuna or egg for something quick to eat - but should I stay away from salad vegetables as well because they are raw? I know some salad vegetables are technically fruits and I eat fruit raw. Thanks

Please help. I have been working with the "It Starts with Food" concept since last November. At that time, I was on medical leave from work to regain some semblance of health.....I have severe arthritis and lupus and several other random diagnoses like fibromyalgia and adrenal fatigue. Anyway- I eliminated grains from my diet and if I did eat grains it was a gluten free product. I gave up junk food and diet coke. The only two things I did NOT give up were sugar and dairy (milk in my coffee, occasional ice cream and tootsie pops). I ate vegetables, fruit, meat....and tootsie pops for the most part. Well. My health has improved in fits and starts, but most days I still would rather not be on the planet because I feel so rotten. My blood pressure is very low, and that makes navigating the day quite difficult. And so my naturopath said she'd really like me to do a committed Whole 30. Yesterday was day 1. I made it, and didn't die. BUT. I'm 111 lbs, 5'4". And I do NOT want to lose anymore weight. People already say I look like a skeleton. So what's the problem? Vegetables. I do not like them. If I put enough salt and butter on them they're tolerable. Meat. I don't care for meat unless it's a grilled steak. Honestly- I don't care for food much. I eat to live, I don't live to eat. This isn't a matter of willpower....I try very hard to eat these things....but it's like my throat closes up and refuses to swallow broccoli. So how do I do this???? Please help. Connie

Hey everyone, I'm on day 24 (gasp? I can't believe I'm almost done. So sad. I think I'll keep going until christmas!) I'm feeling like I need some variety on the vegetable front: here's the catch, I try to adhere to the TCM concept of eating cooked, warm things when the weathers cold, so that eliminates a number of raw veggie options. Mostly I've been eating: spaghetti squash, acorn squash, buttercup squash, peppers, kale, brussel sprouts, broccoli, cauliflower, cabbage, avocado (as a fat), zucchini. Any other colourful cookable veggies you can think of? I feel like I'm forgetting things I could be eating? What do your plates look like?