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 12 (Saturday, October 13)
10:00 time limit: 1 – 2 – 3 – 4 – 5 – 6 – 7 – 8 – 9 – 10 reps
one-arm db snatch (15#)
I completed the 8th round before I ran out of time. Here are my “burpee legs:”
Hatha Star Yoga. We worked hard today in yoga — lots of holds in various lunge positions that culminated in plough.
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.
Post-workout snack, 8:30 a.m.
1/4 cup roasted butternut squash
1.5 ounces beef roast
Breakfast, 11:30 a.m.
1/2 cup sweet potato
4 ounces beef roast
(I was on the run to do a video shoot with Hilah Cooking, so I ate in the car… no time for proper veggies.)
Lunch, 2:30 p.m.
1 can sardines
1/2 large orange
1 large carrot
1 large cucumber
1 cup snap peas
1 tablespoon extra-virgin olive oil + 1 tablespoon red wine vinegar + fresh parsley
Dinner, 8:00 p.m. — Takeout from Firebowl Cafe
I gambled a little bit and, for the first time in over a week, enjoyed a first meal I didn’t have to cook. Firebowl has a gluten-free menu and the ginger sauce I chose didn’t have any flame icons that indicate heat, so I’m hoping there were no surprise spices in the recipe. It tasted really bland, so I’m pretty sure I did OK. I could/probably should have asked questions about the ingredients, but honestly, I just really didn’t want to have to deal with it. I cut myself some slack and decided to be “good enough,” instead of striving for perfect.
chicken + shrimp w/ broccoli, water chestnuts, carrots
I ran the gamut from super excited (I loved my backyard WOD!) to determined (I will hold his warrior pose with a smile on my face.) to giggly goofball (Video shoot with Hilah Cooking!) to wiped out (I’m pooped; I have lie on the couch and watch Midsomer Murders.). I’ll be glad when monthly cramps are over.
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