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 5 (Saturday, October 6)
Hatha Star yoga. The focus was on the fourth chakra — the heart! — which is represented by the element air. Our ultimate goal by the end of class was camel pose, so we did a lot of holds/stretches that targeted chest and quadriceps, both of which are my “problem areas.” I did a lot of grimacing, trying to relax, and focusing on ocean breath. The photo below isn’t anyone I know — thank you, anonymous internet girl with good form! — but my camel looked a lot like that first option with the blocks.
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. @ Central Market Cafe
I collected Whole30+AIP-friendly ingredients at the salad bar; it was surprisingly tasty.
4 ounces roasted chicken breast
1/2 cup beets
1/2 cup sweet potatoes
1/2 cup cucumber slices (raw)
3/4 cup jicama (raw)
1/2 cup strawberries
1 tablespoon extra-virgin olive oil
Lunch, 3:00 p.m.
4 ounces roasted lamb
1 cup broccoli + 1 cup green beans + 1/4 onion + 1/2 tablespoon coconut oil
salad: 1/2 cup snap peas + 1/2 cup cucumber + 1/2 tablespoon extra-virgin olive oil + 1/2 tablespoon vinegar
Dinner, 8:30 p.m. @ Alamo Drafthouse
Burger, no bun, with grilled pineapple
side salad (mostly lettuce) w/ lemon vinaigrette dressing
I had an action-packed day, and my energy was pretty good throughout. In order, my day included: writing, yoga, radio interview, grocery shopping, radio interview, cooking, radio interview, date night to see “Pitch Perfect.” Look for links to the recorded radio interviews soon to hear me talk about Well Fed and why the Weekly Cookup is the path to peacefulness.
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