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:


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 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.
Hot Plate:
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
1/2 banana

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.

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  • Tricia says:

    Made Best Ever Chicken and Moroccan Dipping Sauce for the family last night and it went down very well! They had mashed potatoes with theirs and I had sautéed greens as I am on day six of the Whole 30. Looking forward to trying some more Well Fed recipes next week. Thanks for a great cook book.

  • Kate Dutton-Gillett says:

    Ugh, the song of the day is too short!! Ya gotta play it at least 3 times to feel satisfied!!!!

  • Mickey says:

    I just found someone who stole my recipe, photo, but replaced the coconut oil with earth balance. Makes me want to pull my hair out!!

  • Mel says:

    Oh. man! Someone stole my recipe, then swore up and down that they didn’t — that it was just a “coincidence.” The ingredients and directions could, I guess, have occurred to the both of us, but they used my EXACT language in four places. Very disappointing. I had to dedicate my yoga class today to letting go of the anger and find compassion for them — must feel crappy to have to steal other peoples’ content and then lie about it.

    Ooops! That wasn’t compassion right there — that was bitchiness.

    Clearly, I need to keep working on that.

  • AKM says:

    Sorry those twits stole your stuff. Integrity…where is it anymore?! Boo.

    I feel like whining: please come to STL to do a Paleo 101 cooking class here because I can’t get to Austin yet. Hee hee. Ah well, I’ll just have to settle for buying the cookbook next payday. One week! Yay! Then I will have it in my hot little hands and I can be a paleo-cookin’ rock star like you. Have a great weekend, ma’am.

  • Kelle says:

    I can’t believe the blatant copying I see sometimes. I google recipes almost every day…its just easy to google what I have on hand+paleo to get ideas…
    Anyway… I SWORE I would never buy another cookbook…and yet, I had to. I really enjoy your blog, and I’m glad I went ahead and bought your book… I love it! Well done!
    –Now breath deep, and go kick some copying boo-tey.

  • Catherine says:

    My question to you…with a bit of history
    I have celiac and hashimoto, not sure if I neeeeeeed to commit to the autoimmune Whole30, not sure if I can give up eggs.
    Reading in Whole30 I should eat within an hour of waking up. I get up at 440am to swim at my local YMCA. There is no way to be eating my breakfast before swimming, do you eat anything before you workout or right after as you said? I guess I’m feeling confused…
    Reading your food blogs I’m feeling a little less intimidated by the autoimmune protocol, you make it look doable.

    • Mel says:

      I don’t usually eat before I workout for two reasons: 1. I have to take my thyroid meds when I wake up and I can’t eat for an hour after that and 2. I like to workout in the morning, so I go to the gym/walk/whatever after I take my thyroid meds, then do my workout, then eat.

      The AIP isn’t easy, but once you get used to it, it’s not horrible, either. You can do it — just take it one day at a time.