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Whole30: Self-Care Edition 10/25/12

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 23 (Wednesday, October 24)

Sleep
9.5 hours

Activity
8:00 a.m. Zombie’s Run! 5K Training App, Workout #2. There was a fun surprise in this one.  No spoilers here, but if you use the app, there might be something that triggers one short, unexpected sprint.

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, 10:30 a.m.
I had a half-and-half breakfast of leftovers. There wasn’t enough of one thing to make a full meal, so I ate both!
2 ounces orange chicken + 1 cup cauliflower rice w/ snap peas
2 ounces braised short ribs + 1/2 cup roasted sweet potato

Lunch, 3:30 p.m.
4-ounce grass-fed beef burger w/ 1 tablespoon avocado
1/2 cup fresh pineapple
a big pile of kale chips (made w/ coconut oil)
1 cup snap peas

Dinner, 8:00 p.m. — Takeout from Firebowl Cafe
4 ounces chicken + shrimp
veggies: broccoli, carrots, water chestnuts, snap peas
pink grapefruit

Mood
My mood was fine, but I was tired from that monster strength workout on Tuesday. Good Tired, but mildly sore and tender… yay!

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8 Responses to “Whole30: Self-Care Edition 10/25/12”

  1. Kelly R says:

    I’m making your Italian pork roast this weekend after drooling over it on your food log for the last week.

    Any tips on how long I should have it in the slow cooker if I am planning to only make a three-pounder instead of seven? Does reducing the size even make a difference in the cooking time for making things in the slow cooker?

  2. Victoria says:

    The orange chicken looks great. How did you make it? What spices in the cauliflower/snap peas? That looks super yummy and now I’m hungry.

    • Mel says:

      Both the orange chicken and cauliflower rice are new recipes I’m developing for Well Fed 2. Sorry! ;-) You’ll have to wait ’til next October… but I might share one of them in a sneak peek before then.

  3. Andrea says:

    NEXT October???? That’s a whole year away!!! Open, Open, Open…

  4. Kelly R says:

    Amen, sister! :)

  5. Vanessa says:

    Love your blog and cookbook. I cook for the boyfriend out of it all the time. :). I was wondering if you could give me some advice. How do you store your avocado after only using 2 tablespoons? I feel like everytime I open one, I have to use the whole thing or it’ll turn brown…

    • Mel says:

      I have a terrible track record with avocados because I don’t love them. So I eat half and then the rest languishes in the fridge ’til it’s gross. I’ve read that if you brush the cut side with oil, then store it cut-side down in a container in the fridge, it won’t turn brown.

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