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 10/16/12
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:
- 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 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!