Dave and I are in a small trough of rest between my parents' visit to Prague and our upcoming trip to Venice—where we'll explore for...Read More
Whole30: Self-Care Edition 10/8/12
From October 2 through at least October 31, I’m documenting my Whole30 and autoimmune protocol, including the when, what, where, and how much of my sleep, activity, food, and mood. Although I follow the Whole30 guidelines 90% of the time anyway, I’m going all-in for the next 30 (or maybe 60) days to give my body a chance to stabilize after enduring adrenal burnout and a thyroid medication experiment.
As Melissa and Dallas of Whole9Life are good at reminding us, context matters, so if you’re not familiar with my checkered past, you might want to read these previous posts:
- A Healing Experiment: to deal with adrenal and thyroid issues
- The Thyroid Experiment and Update on the Experiment
- Weight & Body Image Stuff: I Love My Body and Why is Thinner Better?
- N=1: or why self-experimentation is a pain in the butt but the only option
Not interested in the Whole30? Don’t sweat it! I’ll be posting other stuff like recipes, workouts, and other adventures, too.
Whole30: Day 6 (Sunday, October 7)
Does cooking count?
I’ve found my appetite is less ravenous, and I feel better if I eat in a 12-hour window — usually between 10:00 a.m. and 8:00 p.m. so I can stop eating about 2-3 hours before going to bed — and don’t snack between meals or before bed. Because I’m on a mission to lose weight/body fat, I’m measuring and tracking my food right now; all quantities are cooked unless otherwise specified. I’m also following the autoimmune protocol. I train in the morning, so breakfast is right after my workout.
Breakfast, 10:00 a.m.
1/2 cup roasted sweet potato
4 ounces roasted pork shoulder
3/4 cup broccoli
1 teaspoon coconut oil (I had a little less added fat because the pork shoulder is quite fatty. YUM!)
1 1/4 cup cauliflower soup
Lunch, 3:00 p.m.
4.5 ounces roasted pork shoulder
1 large carrot
1/2 head lettuce
1/2 extra-large cucumber
Penzeys Foxpoint Seasoning + 1 tablespoon extra-virgin olive oil + 1 tablespoon lemon juice
Dinner, 8:00 p.m.
4 ounces roasted chicken
1/2 head lettuce
1/2 large cucumber
1/4 sweet onion
1 cup snap peas
Penzeys Pasta Sprinkle + 1 tablespoon extra-virgin olive oil + 1 tablespoon red wine vinegar
Today was an odd mix of cocooning and industriousness. I stayed in my pajamas all day (!), but I did a bunch of writing, worked with Dave to take photos for some exciting blog posts this week (new recipe!), and dealt with a bunch of annoying stuff like packages for shipping and straightening up the house. My energy was pretty good, although I have to admit, I wanted to take a nap today, just because I wanted to snuggle in bed, not ’cause I was really sleepy.
Song of the Day
The Riff Off from Pitch Perfect
We saw Pitch Perfect last night, and it was a crazy-fun time. The audience clapped after the musical numbers, and there were some shockingly funny moments. It’s hard not to love this: