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Whole30: Self-Care Edition 10/30/12
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 28 (Monday, October 29)
Total rest day! Grrrr… I was struck down again (still) by this freakin’ head cold.
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, 10:30 a.m.
4 ounces roasted boneless, skinless chicken breast w/ Penzeys Bouquet Garni
1 cup broccoli w/ 1 tablespoon coconut oil
1/2 cup sweet potatoes
1 cup zucchini soup (recipe coming soon)
Lunch, 2:00 p.m.
Thai basil beef: 4 ounces ground beef, 1 cup green beans, basil, coconut aminos
1/2 large cucumber (raw)
1 large carrot (raw)
stir-fried lettuce: 1/2 head iceberg, coconut aminos, garlic, scallions, 1/2 tablespoon coconut oil
(based on this recipe)
Dinner, 8:00 p.m.
4 ounces pork chop, sliced and sautéed w/ 1 cup spag squash, 1 teaspoon coconut oil
salad: 1 head Boston lettuce, scallions, 1/2 tablespoon extra-virgin olive oil, lemon juice
large pink grapefruit
I was super productive, and my mood was pretty good, but this cold SUCKS. Big time.