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 10/12/12
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 10 (Thursday, October 11)
7.5-ish hours. Yuck; terrible night of tossing and turning. Boo!
Kundalini yoga. We focused on the third chakra so there was lots of core work today: plank holds with breath of fire, straight leg lifts, and more. ABS OF FIRE!
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 w/ cinnamon and garlic
4 ounces roasted chicken breast
1 cup broccoli
1/2 tablespoon coconut oil
1 cup snap peas (raw)
Lunch, 3:00 p.m.
4 ounces roast pork shoulder
1 cup broccoli
1 cup collard greens
1/2 tablespoon coconut oil + garlic + Penzeys Italian Herb Mix
1/2 cup blackberries
Dinner, 8:00 p.m.
4 ounces beef roast
1 cup broccoli tossed in jus from the beef
salad: 1/2 head lettuce, 1/2 cucumber, 1/2 cup snap peas, 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar
Honestly, I was kinda cranky for most of the day. I spent way too much time chasing down Internet people who were “borrowing” my recipes and content without permission. I hate that part of blogging, and it made me super grumpy. Then I got a lovely, generous email from a good egg in France who wanted a signed copy of Well Fed, and my faith in humanity was restored. (Thank you, Ludovic!)
Song of the Day
Mr. Worldwide, Pitbull
Audacious, obnoxious, conceited, and awesome are all words I’d use to describe this little intro song on Pitbull’s record Planet Pit. I unabashedly love it and annoyed Dave repeatedly on our run the other day by singing very loudly… ‘Cause b*itch, I’m worldwide. while throwing my hands in the air like I just don’t care.