Jump to content

Recommended Posts

Starting on July 1st, I'm diving right into my second Whole 30. My first started on May 4, 2016 and left me feeling amazing after a very successful completion. I started out my reintroductions according to a well thought out plan, and all went well for the first 8 days, but on day 9, I didn't stick with my plan. I traveled out of state on day 12 or so and went buck-wild for three days, followed by six days of being almost on plan with only dairy as my non-compliant intake, followed by another three days of eating buck-wild just prior to returning home and shortly thereafter. Since then, my eating has been much more w30-esque and I feel a lot better with it being that way.

 

I knew even before I was too far underway with my first w30 that I was going to do a second one pretty soon after returning home from my vacation. So, with only seven days to prepare, I find myself super excited for my July 1 start date.

 

I'm looking forward to exploring how this next challenge changes my body and makes me feel physically and emotionally, and I look forward to writing more personally in my w30 log as I continue to compare these two experiences.

 

I'm also really looking forward to the group support I hope to experience on these message boards as I did during my first w30. To be honest, it's sometimes what kept me sane and sticking to my plan of compliance. It really helps!

 

So, who is up for starting July 1, 2016 with their first (or not first) Whole 30?

 

 

Link to comment
Share on other sites

  • Replies 77
  • Created
  • Last Reply

To get into the mindset of how I survived my 12+ hour shiftwork with my last w30, I packed lunches for the next two shifts I'll be doing, and will be packing for my third tomorrow morning when I get home from tonight's overnight.

 

Here's what I'm bringing along:

 

Meal 1: two tilapia filets with parmesan breading (not w30 compliant-- trying to use up food before I start), just over an open handful of green olives, sautéed green peppers with garlic and onions made in olive oil, baked koimo potato.

 

Meal 2: slice of egg bake with spinach, coconut almond cauliflower rice, apple, steamed carrots.

 

Meal 3: tuna salad with homemade mayonnaise, chopped celery, chopped apple, in green pepper boats, small handful of green olives.

Link to comment
Share on other sites

Those look like good meals. I've been collecting W30 recipes when i find them so I'll have some go-to recipes for this. Fortunately I don't need "traditional" type meals either, I'm fine with a couple boiled eggs for breakfast or a tin of sardines for lunch. Dinner will be the major challenge, I think, to prevent food boredom. 

Link to comment
Share on other sites

Dena K., on 23 Jun 2016 - 5:27 PM, said:

Those look like good meals. I've been collecting W30 recipes when i find them so I'll have some go-to recipes for this. Fortunately I don't need "traditional" type meals either, I'm fine with a couple boiled eggs for breakfast or a tin of sardines for lunch. Dinner will be the major challenge, I think, to prevent food boredom. 

 

I also frequently do something simple, or more often, seem to make meals that clean out my fridge and pantry. Often I'll have a few stray veggies that don't look like they'd fit into any one recipe, but I'll sauté or roast them up, or make a nice chunky tomato-based sauce out of them, and serve them with a beautiful seared fish filet or a couple of over easy eggs, and some kind of fat (usually avocado or olives-- my two favorites), and have a delicious meal that helps me not to waste what I've got in the house. Thankfully my husband is super easy going and will eat anything I put in front of him and tell me how delicious it is! :D

 

Because I buy a variety of veggies my meals don't often get boring. Sometimes I get a little tired of my proteins though when I'm being a bit lazy... so then when that happens, I just take some kind of thin filet white fish, dredge it in egg, coconut flour and unsweetened coconut flakes, and pan fry it in coconut oil and I have a fancypants protein that is oh-so-impressive to go with whatever veggie is on hand!

Link to comment
Share on other sites

5 days away until July 1st start date!

 

Some things I plan to do before I start my second Whole 30:

 

a) re-read the basic rules of foods to avoid

B) re-read my log from my first w30 in May

c) prep some roast veggies and stock my freezer with protein and veggies so I won't be left scratching my head wondering what to cook

d) get back into my water habit. I'd strayed from it (aside from drinking about a gallon of water plus other drinks daily while I was hiking in Utah last week) after reintroductions

e) make a double batch of mayo-- it goes so far with helping me to stay compliant and satisfied when sometimes I might otherwise feel "cheated" by my healthier choices

 

 

Does anyone else have a plan as we start to gear up for July 1st?

Link to comment
Share on other sites

I can't believe the start of this next month and of the Whole 30 is just a few days away. I went grocery shopping today at two of my favorite stores-- the green grocer/produce market, and the Asian market. I bought a ton of veggies, herbs and fruits at the green grocer, and lots of fishes and eggs at the Asian market. Hopefully it's everything I'll need to give my first week starting a good go. I'm not leaving myself much prep time because I'm working a bunch of 12+ hour shifts just prior to and for the first day or two of starting, and Wednesday, which is my day off, I've planned an awesome day of kayaking and picnicking with a friend... priorities I guess. :)

 

Also, I didn't want to, but knowing how much I'll miss non-w30 foods for the first week or two, I've been having a lot of "last hurrah" kind of meals over the last week. Kind of interesting to do this since I didn't do much of this at all before I started my May w30. Hopefully it won't leave me feeling too much of a food hangover the first week!

Link to comment
Share on other sites

I am "last hurrah"ing on tacos big time. Maybe if I over indulge I will be so sick of them when July 1st rolls around that I won't have a taco hangover.

Love your idea to double batch mayo... maybe triple batch.

I also need to whip up some of the sauces from Well Fed.

Love your idea about olives as a fat. I really enjoy olives but never have them on hand so I will be sure to grab some before Friday.

 

I have not yet completed a Whole 30. I have completed a Whole15 and about a month later I completed a Whole2. Falling off the wagon two weeks in was frustrating after all that hard work and that hard hangover feeling. Only completing a Whole2 showed me how important it is to prepare ahead of time.

 

Fears: That I will fall off the wagon at Whole15 again. 

 

I am glad for my fears though because they humble me. I think I was a bit arrogant the first time round. This time I plan on doing a liver cleanse the third week. I hope that the change in diet (still Whole30 compliant) will help and then the fourth week I will be excited for meat again. Let's hope I didn't bite off too much. We shall see.

 

How do I find your log?

Link to comment
Share on other sites

  • Moderators

What is a liver cleanse and why are you adding it to the third week of a Whole30? We really caution people to not add in additional ways of eating or gimmicks... you deserve a full 30 days of whole eating. I don't know what a liver cleanse would entail but does it also include eating 3 template meals a day and not eating supplements and concoctions that suppress your appetite or make you 'go'?

Link to comment
Share on other sites

pkoyster, on 28 Jun 2016 - 9:27 PM, said:

I am "last hurrah"ing on tacos big time. Maybe if I over indulge I will be so sick of them when July 1st rolls around that I won't have a taco hangover.

Love your idea to double batch mayo... maybe triple batch.

I also need to whip up some of the sauces from Well Fed.

Love your idea about olives as a fat. I really enjoy olives but never have them on hand so I will be sure to grab some before Friday.

 

I have not yet completed a Whole 30. I have completed a Whole15 and about a month later I completed a Whole2. Falling off the wagon two weeks in was frustrating after all that hard work and that hard hangover feeling. Only completing a Whole2 showed me how important it is to prepare ahead of time.

 

Fears: That I will fall off the wagon at Whole15 again. 

 

I am glad for my fears though because they humble me. I think I was a bit arrogant the first time round. This time I plan on doing a liver cleanse the third week. I hope that the change in diet (still Whole30 compliant) will help and then the fourth week I will be excited for meat again. Let's hope I didn't bite off too much. We shall see.

 

How do I find your log?

I hear you on the taco-ing. But don't forget-- taco salad is amazing and is totally w30 compliant! Make your own taco seasonings (so many recipes online, I like to use red pepper flakes, salt, pepper, a little chili powder, garlic powder and onion powder) to sprinkle on meat or fish as you're browning it in a pan, make fresh pico de gallo (chopped tomato, onion, lime juice, cilantro, salt, pepper), fresh guacamole, shredded lettuce underneath and voila-- YUM!

 

I can completely understand your saying that it keeps you humble-- Falling off the wagon after reintroductions and thinking I hadn't prepared fully were real fears I too had keeping me from feeling arrogant about my readiness. I definitely took some downtime to do heavy thinking about prep-work and made grocery lists in my phone in lieu of meal-planning while I was in the thick of my first w30. It took a lot of guessing and stress-eating off the plate (haha).

 

To find my log, you can click on my photo, then on the left side, click on posts. The one titled "No More Cunchy Cravings, Please" is my Whole 30 log.

 

I can't wait to see how you do and read about your progress!

Link to comment
Share on other sites

Game time tomorrow-- gearing up in my head by reading on these message boards and mentally preparing my meals to bring to work tomorrow.

 

This is what I'm planning:

 

M1- three scrambled eggs in coconut oil, sauteed peppers and onions (one half onion and approximately 1.25 green peppers sauteed in olive oil), three big steamed carrots. One open handful green olives on the side, apricot.

M2- pan seared salmon (two palms) over a shredded endive, with raw zucchini and homemade lemon garlic aoli to dip, slices of tomato with fresh basil drizzled with olive oil/fresh ground black pepper/sea salt, and an apple on the side.

M3- steamed basa over sauteed tomato and onion prepared in olive oil, baked potato with ghee, black plum.

Link to comment
Share on other sites

Oh my gosh- can I hire you to cook for me?

Planning Prepping Cooking have NEVER been fun for me. At one point in my life I ate Chick-fil-A for breakfast, a granola bar for lunch, grapes for snack, and pimento cheese on crackers for dinner every day for months. Just because I was single and could. Now that I have a family I have to plan, prep, cook multiples times every day and I often daydream of hiring a professional.

Family wants a big ol pot of spaghetti tonight so I am going to make Whole30 compliant sauce and freeze the extra. One last hurrah too noodles tonight. Although I found I like spaghetti squash just fine.

Link to comment
Share on other sites

Oh my gosh- can I hire you to cook for me?

Planning Prepping Cooking have NEVER been fun for me. At one point in my life I ate Chick-fil-A for breakfast, a granola bar for lunch, grapes for snack, and pimento cheese on crackers for dinner every day for months. Just because I was single and could. Now that I have a family I have to plan, prep, cook multiples times every day and I often daydream of hiring a professional.

Family wants a big ol pot of spaghetti tonight so I am going to make Whole30 compliant sauce and freeze the extra. One last hurrah too noodles tonight. Although I found I like spaghetti squash just fine.

 

Cooking is my stress reliever and creative outlet all rolled into one. :rolleyes: I'm happy to give you recipe ideas, but NY to WA is quite far to come for a cooking session!

 

No offense, but that meal of pimento cheese and grapes, etc. for months on end makes me feel nauseated! :blink: If I could, I'd have amazing seafood and omelettes and stir fry and hearty stews and chilis every day of my life... but work gets in the way of all the prep, and I'm not a big fan of the clean-up. ;)

 

Have you ever tried spiralizing a zucchini to make "zoodles" to use in lieu of spaghetti? I've only done it once pre-w30, and I sauteed them with olive oil, garlic, parsley, and parmesan cheese so definitely not w30 compliant, but I bed they'd be delicious without the cheese, and would be a great vehicle for your leftover sauce, or when you make another pot of spaghetti for the family in the next few weeks.

Link to comment
Share on other sites

I'm starting again tomorrow as well....I did my first Whole30 just over a year ago. Attempted the second a few months ago and fell off the wagon hard. It's time to start again though and do it all the way as I know I will feel so much better than I do now. I'm starting this one without an oven for the first week, so it will be a challenge to prep as I normally would...in the past I've done up a baking sheet of roasted potatoes and another of roasted veggies to get me through the week. Definitely going to have to get creative and maybe make the toaster oven work overtime lol....Good luck!!

Link to comment
Share on other sites

melsboys, on 30 Jun 2016 - 7:43 PM, said:

I'm starting again tomorrow as well....I did my first Whole30 just over a year ago. Attempted the second a few months ago and fell off the wagon hard. It's time to start again though and do it all the way as I know I will feel so much better than I do now. I'm starting this one without an oven for the first week, so it will be a challenge to prep as I normally would...in the past I've done up a baking sheet of roasted potatoes and another of roasted veggies to get me through the week. Definitely going to have to get creative and maybe make the toaster oven work overtime lol....Good luck!!

 

I've been without an oven for over two years now... mine broke and since the gas stovetop part works, I've just been using a tabletop roaster oven that I bought at a big box store for $30 for whenever I need to bake or roast anything. In fact, that thing works so well I've hosted two Thanksgivings using only that to prepare anything that isn't stove-top prepared or served raw (salad, crudités, etc.). If you can't make due with your toaster oven, consider one of those tabletop roasters. They work awesome!

Link to comment
Share on other sites

You should write a cookbook about tabletop roaster cooking called, "The Little Roaster That Could." 

Just to add to the sad oven situation stories - mine cooks way too hot and gets hotter as it cooks so I am constantly opening it to see what the thermometer says... I use my toaster over for lots of things too as it doesn't heat up the house as much. 

I am sure you will be happy when you get your oven back.

Link to comment
Share on other sites

You should write a cookbook about tabletop roaster cooking called, "The Little Roaster That Could." 

Just to add to the sad oven situation stories - mine cooks way too hot and gets hotter as it cooks so I am constantly opening it to see what the thermometer says... I use my toaster over for lots of things too as it doesn't heat up the house as much. 

I am sure you will be happy when you get your oven back.

 

LOL :lol:  I'm at work and actually laughed out loud -- one of my colleagues looked over like I was crazy!

 

I'm not sure what I want to do about my oven-- it's a 25 year old Tappan model, and the company isn't in production anymore. The standard size for ranges is now 30" and mine is a 36", with cabinets flanking it on either side. I can either settle for a very nice model of some other brand (I like the LG convection ovens, though at $1500, the one I want isn't cheap) that comes in the standard 30" size and leave 6" worth of holes on the sides, or I can get a Frigidaire which is 30" but has the casings to make it fit into the 36" space, but isn't anything that I would choose as far as oomph and bells/whistles, or I can opt for a nice Italian model that is 36" but doesn't self-clean and runs about $3000, or I can go for the GE Monogram which is 36" but costs even more at about $5k, or a Viking which is the most beautiful of them all, but also doesn't self-clean, and costs a whopping $7k+!!!

 

In the end, I'll probably end up with the LG and try to figure out a way to disguise the holes on the sides with some kind of DIY utility rack or something... but until then, my $30 tabletop roaster is just fine. :D

 

As for day 1 of this whole 30, my meal planning didn't go exactly as planned-- I fell asleep soon after I got home from work last night and didn't have the opportunity to cook for today. But this morning, I was up early and made a scrambled egg hash with my sauteed peppers and onions and garlic, and I did pan-sear the salmon (actually ate that for breakfast while it was hot and the skin was still crispy!) at 5:50am and packed it with the leftover steamed string beans and a half of an English cucumber. I also packed a generous helping of green pimento olives in a container to have share between breakfast and lunch, and have also a cut up apple and an apricot to add to my lunch. Dinner will be the rest of the salmon filet and the endives I didn't get to last night. For my husband I'm going to make a pot of rice, and I took out a container of pre-cubed chicken breast that I'd marinated in a citrus asian type homemade marinade (not w30 compliant), and I think I'm going to try to do a little stirfry of zucchinis and onions for us both to have.

 

How is everyone else doing?

Link to comment
Share on other sites

Day 2 starts with a bang as I'm off from work and plan to prepare two batches of mayo and make scrambled eggs with two whole eggs and the two leftover whites from the mayo. Also plan to prep some basa for the next three days that I'm working to bring along for lunches, and maybe tuna/egg salad to eat on green pepper boats at dinner time after work. I also still have some leftover sautéed peppers and onions, so I'm going to make a frittata of sorts with that plus some added tomatoes and nine eggs which I can then just cut into three servings for breakfasts for the next three days.

 

I also have to do laundry, clean up around the house, pay bills, go to the bank, and would like to see the outdoors for a walk at some point.

 

Phew-- busy day!

 

How did day 1 go for everyone, and what is the plan for day 2?

Link to comment
Share on other sites

Day One was a success - slight headache in the afternoon but nothing major.

Day Two - so far so good

Breakfast: scrambled eggs, sausage pattie, and thin sliced apple

Lunch: Hamburger salad (in desperate need of homemade mayo)

Dinner: Spahetti planned

 

I am a bit overwhelmed because I have not planned and prepped properly. I took my 1 year old son to the nutrapathic doctor today and she had me remove dairy and wheat from his diet. I think that will help me stay true to Whole30 after July. It will also mean that I need to plan and prep for real so that I will not have a banshee on my hands.

Link to comment
Share on other sites

Hi! I'm Bethany. This is my first Whole30. I just started today so I am on track with you. It's going well!

I call food my drug...I'm an emotional eater. So I am doing Whole30 to reprogram my mind.

Welcome Bethany. I am an emotional eater too. I am also a REVENGER eater. I love to eat when I am mad at someone or something - the sad part is I am hurting myself and not them... not that I should hurt them... I just daydream about it as I eat my snickers.

I need am in need of a good reprograming too.

Link to comment
Share on other sites

Today comes to a close mostly successfully... while all the foods I consumed were w30 compliant, I had some serious munchies and gave in to them twice. Kind of weird-- not so much hungry or craving anything specific as just a general munchiness. I think I isolated it to feeling like I was holding out on myself or something in a kind of diet-mode. I know that's not true because this is not my first w30, so I know that what I'm doing is nothing like a diet (my word, we eat SO MUCH FOOD). But I still felt some kind of weird emotion and ate because of it. I'll have to work harder at isolating those feelings and trying to do something to distract myself. Last w30 I used going for a little walk as a distraction. I wish I'd done that today...

 

I've also noticed a headache this evening. I'm going to try to drink some more water, but I have a feeling it's because I skipped coffee this morning. I'll have to make sure to drink a little cup tomorrow. I used to be caffeine free and would like to get back to that point. Maybe another goal for this w30 or for just afterwards?

 

I did my two batches of mayo today with only so-so results: batch 1 worked beautifully, batch 2 failed miserably so I turned it into marinade for my basa.

 

And, despite prepping and being busy all day, I still haven't cooked anything for dinner for the week. I'm going to try to get a quick stir-fry of veggies done before bed so that I can make quick eggs to eat with that, or open a tin of tuna or sardines with it when I get home from work, especially now that I have some mayo done.

 

Pkoyster-- what type of spaghetti did you do, the zucchini noodles or the squash? Or some other magical type of w30 spaghetti that you've discovered? Have you checked out the forum for w30 people with kids? You may find some good ideas there for dairy-free and wheat-free cooking.

Link to comment
Share on other sites

Today was okay - It is 7:20 and I have not yet had dinner but I have not been hungry. Dinner is ready to go though whenever I am ready

I ended up not going to a 4th celebration which I was worried about the food. I was worried about going and all the food wants on my 2nd day but it turned out that my husband wasn't feeling well and he didn't want to drive way up into the mountains.

I was BAD bad Bad today... I bought a new refridgerator. Ours is so so so small 18cu and I can't fit my food in it - when I go to the grocery store I don't buy things because I know I can't fit food in it. Prep is terrible because there is no space. Also my husband does not eat w30 so he needs room for his foods... ultimately I needed and wanted a new one so I got it - 27.6cu. It comes Thursday!!!!

 

NMCC - I did the squash. Last time I bought zucchini (maybe a month ago) it was really bitter so I decided to wait until I can get some fresh from the garden. Do you have tips to non bitter zucchini? 

Link to comment
Share on other sites

Welcome Bethany. I am an emotional eater too. I am also a REVENGER eater. I love to eat when I am mad at someone or something - the sad part is I am hurting myself and not them... not that I should hurt them... I just daydream about it as I eat my snickers.

I need am in need of a good reprograming too.

I do the same thing!

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


×
×
  • Create New...