Whole30: Self-Care Edition 10/20/12

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 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 18 (Friday, October 19)

Sleep
8.5 hours

Activity
Walk-Run. I did the 3-mile loop around the lake: 5 minute walking warmup, 30 minutes of 1:00 jog/1:00 walk, and then finished the rest of the trail at a comfortable walking pace.

Food
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 (thigh + breast)
1 1/2 cups broccoli
1/2 tablespoon coconut oil
1/2 cup cauliflower soup

Lunch, 3:00 p.m. – Central Market Cafe
hamburger, no bun
side salad, balsamic vinaigrette
pink grapefruit

Dinner, 8:00 p.m.
big-ass salad:
4 ounces grass-fed ground beef
1/2 head lettuce
1/2 large cucumber (raw)
1 cup snap peas (raw)
1/4 large onion (raw)
1 cup radicchio (raw)
1 1/2 tablespoons extra-virgin olive oil + 2 tablespoons red wine vinegar + Penzeys Italian Herb Mix
1/2 banana

What’s Up?!
Sorry to be MIA with my food log — I was taken out my a monster head cold that had me waylaid in CrankyTown and MucusVille for two days. I also feel like I need to apologize for the boring food I’ve been eating. It’s the result of (a) being really busy and (b) being stymied by the autoimmune protocol. It’s tremendously difficult to come up with interesting recipes with eggs and nightshades. My heart goes to those of you with autoimmune issues that need to eat this way all the time. I have two recipes coming this week that you might like, but honestly, they’re just riffs on a theme: meat, veg, and herbs. I can’t wait to reintroduce spices to my life!

Song of the Day
All You Need Is Now, Duran Duran
It’s far too easy to get caught up in how I used to be — or to worry that I won’t be the way I want to be… but it’s vital to remember that now is what matters.

Every moment that arrives
You’re the greatest thing alive
And you sway in the moon
The way you did when you were younger
And we told everybody
All you need is now