cindys Posted September 15, 2014 Share Posted September 15, 2014 I just started the Whole30 10 days ago. I am having such a difficult time finding protein sources for breakfast and lunch. I am already tired of eating chicken, beef, canned salmon and eggs. I am having some hypoglycemic symptoms.....lightheaded, irritable, foggy brain. Any suggestions, please? Thank you. Cindy Link to comment Share on other sites More sharing options...
cindys Posted September 15, 2014 Author Share Posted September 15, 2014 p.s. I love smoothies and soups. Is the Great Lakes beef Gelatin a once/day protein source? i.e. if I use it in a lunchtime smoothies can I use it again added to a dinnertime squash soup? Thank you! Link to comment Share on other sites More sharing options...
Brewer5 Posted September 15, 2014 Share Posted September 15, 2014 Cindy, re: your symptoms -- you probably need to eat more food. More FAT, especially. If you want to post a couple/few days of food here for folks to evaluate, we'd be happy to offer suggestions. Link to comment Share on other sites More sharing options...
clairezip Posted September 15, 2014 Share Posted September 15, 2014 Cindy I started 10 days ago too and am feeling the exact same way this morning! I'm actually feeling that way about every meal. I am not used to eating this much meat. I'm wondering if I'll get past this. I do enjoy my meals once I sit down to them, it's more just the *thought* of more meat that is feeling hard for me. I'd love tips and people's experiences too. Is the great lakes gelatin really considered a protein source? How would you use it? I'm intrigued. Link to comment Share on other sites More sharing options...
smts19 Posted September 15, 2014 Share Posted September 15, 2014 I took the book's advice and don't consider breakfast in the traditional way anymore; rather for 'meal 1' I usually have leftovers from dinner the night before. That will open up a world of opportunities by not having your mind limited to what breakfast or lunch look like. Because of this, I only eat about 3-4 eggs a week, and they are usually to make fritattas which contain veggies and another type of ground meat. Definitely Whole 30 provided me with a reason to break out of my traditional recipes and force me to cook more in quantity, and to have several meal-ready items ready in the fridge at all times. So food planning and prep turned into a big deal, but really rewarding. Once I got the hang of it, always marinating, chopping, steaming, grilling, etc. it became easier. I agree that it sounds like you aren't eating enough, especially if you are bored with your food. The irritability for many of us comes with the Whole 30 territory in the beginning, but I don't think you should feel light-headed. Good luck! Link to comment Share on other sites More sharing options...
smts19 Posted September 15, 2014 Share Posted September 15, 2014 If you anyone is around Whole Foods try out the Tessamae's line of marinads and salad dressings. Refrigerator case with the Olivia's organic greens. I'm loving Lemon Chesapeake marinade for poaching tilapia, scallops, and haddock. I was never a big fish eater and with this marinade I have 3 new loves! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted September 15, 2014 Moderators Share Posted September 15, 2014 p.s. I love smoothies and soups. Is the Great Lakes beef Gelatin a once/day protein source? i.e. if I use it in a lunchtime smoothies can I use it again added to a dinnertime squash soup? Thank you! Great Lakes beef gelatin is technically compliant, but basically makes your Whole30 a waste of time. We are asking you to eat real food. Two tablespoons of powdered collagen as your protein is about as far from eating real food as it gets. Link to comment Share on other sites More sharing options...
Cath J Posted September 15, 2014 Share Posted September 15, 2014 HI Cindy, If you love soup, have you tried adding an egg or 2. SO simple...just "poach" it within the soup when the soup is reheating. YUM! Also, I found when I focussed too much on the "eat lots of protein" I found I got really sick of the meat. Then when I read something along the lines of "you should be eating more vegetables than a vegetarian" I realised that the meat was only part of the equation and everything was so much better. Vegies, herbs, spices and yummy fats, became the main feature of the meal and the protein was the "condiment"...it boosted flavour and certainly helped keep me full but it wasn't so daunting to be focussed on just another piece of steak or chicken. Hope that helps a little, Cath Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted September 16, 2014 Moderators Share Posted September 16, 2014 I just started the Whole30 10 days ago. I am having such a difficult time finding protein sources for breakfast and lunch. I am already tired of eating chicken, beef, canned salmon and eggs. I am having some hypoglycemic symptoms.....lightheaded, irritable, foggy brain. Any suggestions, please? Thank you. Cindy Do you have the meal template? Make sure all three meals meet at least the minimum listed on the template. For veggies, you're going for 2-4 cups of veggies at each meal. And include starchy veggies (sweet potato, butternut squash, spaghetti squash, etc) at least once a day, more if you continue to feel irritable and foggy, or if you're very active. Have you tried preparing your proteins in different ways? Grilled chicken is different than roasted chicken, and grilled salmon filet is different from a packet of salmon eaten on a salad (which is different than tuna or tilapia or mahi mahi or shrimp or crawfish or any of the other kinds of fish or shellfish out there), so finding new ways of preparing things may help. Check out The Clothes Make The Girl or Nom Nom Paleo for recipe ideas -- most of their recipes are Whole30 friendly or easily modified to be. And like Cath said above, don't make meat the focus of your meal. Really, a palm-sized piece of protein is not that huge a piece, unless you just have particularly large hands. When I used to do Weight Watchers, the way they told us to estimate the 3-4 oz of meat we were supposed to have when we were out somewhere away from our food scales was to think of it as palm-sized. I know then, I always wanted more than that and was very sad to leave part of an eight-ounce steak behind because it would have put me over my points. And maybe that isn't your situation. If you're a former vegetarian or have eaten a lot of vegetarian meals in the past and just eating meat at all is a huge change for you, then maybe this article will help. Link to comment Share on other sites More sharing options...
leahcarn Posted September 16, 2014 Share Posted September 16, 2014 I like meat in stews or frittata, just something a bit different to break the monotony ( we get a cow share, so I know all about being sick of beef). I do like my scotch egg for breakfast though Link to comment Share on other sites More sharing options...
leahcarn Posted September 16, 2014 Share Posted September 16, 2014 Sorry, meat in stews, stupid autocorrect! Link to comment Share on other sites More sharing options...
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