Posted 30 January 2013 - 12:38 AM
"Let food be your medicine" Hippocrates
Posted 30 January 2013 - 12:40 AM
Posted 30 January 2013 - 02:16 AM
- Susan W likes this
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I think the value of doing a Whole30 is to begin seeing meat, fish, eggs, veggies, and fruit as the good stuff and to start thinking of everything else as stuff we have to make do with occasionally.
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Posted 30 January 2013 - 02:20 AM
A quick on the go for breakfast that I cook the night night before for the days when I'm rushing out the door: 1 can of pumpkin, 3 eggs, 4 tablespoons of coconut flour, 1 cup of ground turkey, 1 tablespoon of pumpkin pie spice, and 1 banana all mixed together in a blender and baked at 350F in a pan greased with coconut oil for 60minutes.
Posted 30 January 2013 - 09:22 PM
If your crock pot has a timer, you could totally wake up to a hot breakfast that is ready to go!
Posted 30 January 2013 - 11:29 PM
With that frame of mind it's easy to just eat whatever.
This morning I had a green salad and left over (cold) grilled salmon. Some mornings I'll just have a salad. Even when I do eat eggs, which is often, I always include greens of some sort.
Posted 30 January 2013 - 11:42 PM
Posted 31 January 2013 - 02:29 AM
Posted 31 January 2013 - 10:53 PM
I wasn't thinking that pumpkin and yams count as a vegetable! I've been forcing myself to eat green type veggies every morning for breakfast.
I've had to work on the same mentality. I keep thinking we haven't had veggies if a green one isn't involved but that just isn't true. We love mushrooms and now we go through 2-3 of the large packages from Costco each week.
I like to do an onion, mushroom, red bell pepper saute, sometimes wilting a touch of spinach at the end and sometimes skipping it. Often I have shredded carrot or yam around and I dry them as best I can and do a quick saute until they brown. Yum.
- SpinSpin likes this
Posted 01 February 2013 - 09:10 PM
Posted 03 February 2013 - 03:28 PM
- Brad Hefta-Gaub likes this
Posted 03 February 2013 - 07:11 PM
Posted 08 February 2013 - 02:04 AM
Currently, I saute a bunch of whatever veggies I have on hand (brussel sprouts, broccoli, kale, bell peppers, etc.) with compliant chicken sausage and/or ground turkey/beef. Sometimes if I have a lot of workouts planned, I'll toss in some sweet potato. I find that if I make it on Sunday night and pack it in containers, I can usually make it through Thursday - just grabbing it on my way out and eat it at work. Then I eat whatever left overs I have on Friday morning.
Some of the ideas here are very helpful as I'm also in need of new variations, thank you!
Posted 08 February 2013 - 03:26 AM
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