Whole30: Self-Care Edition 10/16/12

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:

Not familiar with the Whole30? Learn all about it here and get extra help with the Whole30 Daily.

Not interested in the Whole30? Don’t sweat it! I’ll be posting other stuff like recipes, workouts, and other adventures, too.

Whole30: Day 14 (Monday, October 15)

9.5 hours (!)

Not much! Our car battery died, so we walked to the grocery store where we’d abandoned the car the day before (3/4 mile), then hoofed it to our local garage to talk to the mechanic (1/4 mile), then walked back home (/34 mile).

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, 11:00 a.m.
1/2 cup sweet potato
4 ounces roast chicken
1 cup cauliflower soup
1 cup broccoli
1/2 tablespoon coconut oil

Lunch, 3:30 p.m.
1 can tuna + 10 olives + 1/2 tablespoon extra-virgin olive oil + 1/2 tablespoon red wine vinegar
1 cup carrots (raw)
1 cup cucumber (raw)
1 cup snap peas (raw)
1/2 cup blackberries

Dinner, 7:30 p.m.
4 ounces Italian Roast Pork
1 1/2 cups mashed cauliflower (from Well Fed)
1 cup sautéed yellow squash w/ coconut oil & garlic

Good! Busy day of writing and cooking, and I felt just fine. Thanks, good food and proper thyroid medication!

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  • Kathy says:

    How in the world did you limit yourself to only 4 oz. of that lovely Italian Roast Pork?

    I read the post on how to prepare it and was amazed that you can get that exterior in a slow cooker. Thanks for the inspiration!

  • Kelly R says:

    I have tried your “put the leftovers away” theory on your 5-spice pork ribs (and paleo pad thai) and have failed miserably. In fact, I found myself with fork-in-hand at midnight b/c I just wanted one more taste. Clearly, I am still working on resolving my emotional connections to food. It is just sooooooooo delicious! Can’t wait to try the Italian pork.

  • Laura says:

    This may seem like a silly question, but how do you measure things like broccoli or cucumbers in cups? I usually find myself weighing everything in grams to determine how much I am eating. I’m never sure whether you pack the cup tight, are assuming the vegetable is diced or what the best rule of thumb is here. Thanks!

    • Mel says:

      Hey, Laura! It’s almost impossible to eat too many vegetables, so I don’t measure very accurately, and the cups are using mounded a little. Rather than worrying too much about the exact measurement, I’d just recommend that you eat TONS OF VEGGIES 🙂

      And usually, I don’t measure raw stuff like carrots and cucumbers. A large cucumber is about 2 cups. A large carrot is about 1 cup. If either of those look skinny or wimpy, I add more.