Starting Feb 27th

[Carol C-S]

Being realistic about a crazy weekend ahead and my need to cook ahead and prep, I am planning on two weeks from now. I am excited and am already 'weaning' myself off the milk in my morning coffe and raising the number of veggies in my diet. The official plunge will be on the 27th. I struggle with goofy gut issues, migraines and skin issues. I'm hoping the whole30 can help me identify what is causing these different things and eliminate them from my diet once it's been re-set.

[heidigolightly]

Welcome!  I tried to start back in January; however, it was a lot of work for me since I was working full-time, have three kids and a hubby, and so on. . . . excuses, excuses. . . .  

 

I'm going to start on the 27th as well.  Good luck to you.  I'm hoping that the Whole 30 will help with my autoimmune issues, and my hubby's diabetes.  

[praxisproject]

Since you're both really organised, I recommend signing up for the Whole30 Daily emails: https://daily.whole30.com/

 

They have lots of great info and great motivational stuff too

[OKJulie]

I'm making the leap on Monday February 29th as my day one. Hubby will join me. We are weaning off and using up prohibited foods. Planning and more planning seems to be the key. My biggest hurdle is I travel for work and eat out 10 to 12 days a month. I'm determined to do it as a grand experiment. All the best, Julie

[Carol C-S]

Best of luck everyone! I am loving the recipes in nom nom paleo and have tried quite a few recipes already. My family really hasn't noticed the difference in meals except there aren't all the extras like chips and cookies in the house. Says a lot for the food!

[Bonnielv]

Hello all !

 

I started a whole 30 in january but had to stop because I had hand surgery (I planted a knife in my hand when peeling an avocado). They gave me bread butter and jam as a "recovery meal" after a 36 hours fast at the hospital. Of course, I jumped on it a ruined 18 days of good hard work. 

 

But I'm not done. As it is lent now, I won't be surrounded by temptations, and it should be easier.  

So I will start again on sunday 28 or monday 29 with my boyfriend !!

[OKJulie]

Dear Bonniekv,

OUCH! I'm glad you have the support of your boyfriend. My dear hubby and one of our daughters are joining me.

All the best to the whole group starting next week!

Julie

[Bonnielv]

It's really easier when the people living with you are on too. 

 

Good luck !

[OKJulie]

Did a day of prep cooking. Made chicken thighs, hamburgers, meatballs, tuna cakes, hard boiled a dozen eggs, roasted veggies: cauliflower, rainbow carrots, zucchini, butternut squash, sweet potatoes, made mayo and some mason jar salads. Tomorrow I will make ketchup, chicken Waldorf salad, roast Brussels sprouts, potatoes, make chicken bone stock, "rice" some cauliflower and spirilize some zucchini.

I recently purchased a food saver vacuum sealed that I adore. Keeps everything fresh longer in the fridge and freezer. Seems like a great addition to a cook off.

Anyone else care to share?

[Carol C-S]

We had meatloaf from nom nom paleo tonight - not a hit with the kids but I liked it. Also loved the beef and tomato stew, slow cooker Kailua pork and the frittata was perfect easy breakfast food. I tried the spaghetti squash pad thai from Well Fed and loved it. Shopping and cooking tomorrow for the week. Day one done!

[amygrace5]

I also started o the 27th! I haven't done that much meal planning. Still overwhelmed with the idea of meal planning and finding good recipes. I just bought lots of veggies. I didn't really cook with butter before, so I'm not sure how I feel about ghee. Any other alternatives? So far, I've been cooking mostly with coconut oil

 

So far yesterday.

 

breakfast:

two eggs, and cooked Kale

 

lunch:

a chicken breast

cooked bok choy in coconut oil and red peppers

 

dinner:

salmon in olive oil

baked sweet potato

sauteed Kale

 

Today:

two eggs, spinach and half a avocado

chicken and kale, with beats an half a avocado with olive oil and vinegar

 

snack:

carrots and a tablespoon of almond butter.

 

Dinner:

stew with mixed veggies

 

Does this sound okay?

[ShannonM816]

I also started o the 27th! I haven't done that much meal planning. Still overwhelmed with the idea of meal planning and finding good recipes. I just bought lots of veggies. I didn't really cook with butter before, so I'm not sure how I feel about ghee. Any other alternatives? So far, I've been cooking mostly with coconut oil

 

So far yesterday.

 

breakfast:

two eggs, and cooked Kale

 

lunch:

a chicken breast

cooked bok choy in coconut oil and red peppers

 

dinner:

salmon in olive oil

baked sweet potato

sauteed Kale

 

Today:

two eggs, spinach and half a avocado

chicken and kale, with beats an half a avocado with olive oil and vinegar

 

snack:

carrots and a tablespoon of almond butter.

 

Dinner:

stew with mixed veggies

 

Does this sound okay?

 

Be sure you're adding fat to your meals. Often, the fat you cook with stays in the pan and isn't consumed, so go ahead and add more. The meal template lists some of your options -- pick one or two from the list at each meal. Aim for 1-3 cups of vegetables at every meal, three being best (you'll be eating way more veggies than meat). 

 

Ideally, your meals will keep you satisfied 4-5 hours. If you're truly hungry between meals, definitely eat something, preferably a mini meal with protein, fat, and vegetables, or at least two of the three -- your carrots and almond butter are okay, but pay attention to nuts/nut butters -- many people find them to be a food with no brakes (something that they can't stop eating once they start or that they easily overeat without realizing). They can also be hard to digest and cause bloating and other digestive issues if you eat too many of them. None of that means don't eat them, just that there are better options for fats, like olives, avocado, coconut in any form, oils, mayo, and other sauces, dips and dressings. If over time you find you're consistently hungry between meals, you're not eating enough and should work on increasing the size of your meals.

 

As far as cooking oils, I rarely buy ghee, it's just not my favorite, though I pick up a jar occasionally just for something different. I use coconut oil most of the time -- if you don't like the coconut flavor in some items, you can find refined coconut oil which has no smell or flavor of coconut. I do cook with olive oil sometimes, and I have cooked some with avocado and macadamia nut oil too, but those last two are more expensive so I don't use them as much. If you're open to using animal fats (you may not be, based on some of your other posts, and that's okay, I'm just mentioning them in case) -- I've bought this lard and didn't notice any kind of flavor to it. I've ordered beef lard/tallow from that same company, but didn't care for the taste of it, so definitely wouldn't recommend it to anyone who already has issues with meat. 

[amygrace5]

Thanks Shannon. This is super helpful! I've been cooking with a lot of coconut oil and adding avocado to my breakfast in the morning. This seems to help. 

[wendy73girl]

Be sure you're adding fat to your meals. Often, the fat you cook with stays in the pan and isn't consumed, so go ahead and add more. The meal template lists some of your options -- pick one or two from the list at each meal. Aim for 1-3 cups of vegetables at every meal, three being best (you'll be eating way more veggies than meat). 

 

Ideally, your meals will keep you satisfied 4-5 hours. If you're truly hungry between meals, definitely eat something, preferably a mini meal with protein, fat, and vegetables, or at least two of the three -- your carrots and almond butter are okay, but pay attention to nuts/nut butters -- many people find them to be a food with no brakes (something that they can't stop eating once they start or that they easily overeat without realizing). They can also be hard to digest and cause bloating and other digestive issues if you eat too many of them. None of that means don't eat them, just that there are better options for fats, like olives, avocado, coconut in any form, oils, mayo, and other sauces, dips and dressings. If over time you find you're consistently hungry between meals, you're not eating enough and should work on increasing the size of your meals.

 

As far as cooking oils, I rarely buy ghee, it's just not my favorite, though I pick up a jar occasionally just for something different. I use coconut oil most of the time -- if you don't like the coconut flavor in some items, you can find refined coconut oil which has no smell or flavor of coconut. I do cook with olive oil sometimes, and I have cooked some with avocado and macadamia nut oil too, but those last two are more expensive so I don't use them as much. If you're open to using animal fats (you may not be, based on some of your other posts, and that's okay, I'm just mentioning them in case) -- I've bought this lard and didn't notice any kind of flavor to it. I've ordered beef lard/tallow from that same company, but didn't care for the taste of it, so definitely wouldn't recommend it to anyone who already has issues with meat. 

 

In reading this post, I think I am eating too many almonds...  I have been bloated the past two days and given the other food that I have been eating, meat, vegetables and some fruit, I narrow it down to the almonds.   Check!

 

Thank you!