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Whole30: Self-Care Edition 10/30/12

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 28 (Monday, October 29)

Sleep
8.5 hours

Activity
Total rest day! Grrrr… I was struck down again (still) by this freakin’ head cold.

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.
4 ounces roasted boneless, skinless chicken breast w/ Penzeys Bouquet Garni
1 cup broccoli w/ 1 tablespoon coconut oil
1/2 cup sweet potatoes
1 cup zucchini soup (recipe coming soon)

Lunch, 2:00 p.m.
Thai basil beef: 4 ounces ground beef, 1 cup green beans, basil, coconut aminos
1/2 large cucumber (raw)
1 large carrot (raw)
stir-fried lettuce: 1/2 head iceberg, coconut aminos, garlic, scallions, 1/2 tablespoon coconut oil
(based on this recipe)

Dinner, 8:00 p.m.
4 ounces pork chop, sliced and sautéed w/ 1 cup spag squash, 1 teaspoon coconut oil
salad: 1 head Boston lettuce, scallions, 1/2 tablespoon extra-virgin olive oil, lemon juice
large pink grapefruit

Mood
I was super productive, and my mood was pretty good, but this cold SUCKS. Big time.

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8 Responses to “Whole30: Self-Care Edition 10/30/12”

  1. Kathryn says:

    I gotta do the Thai basil beef soon – we are having Moroccan meatballs for dinner tonight with mashed cauliflower and some whipped butternut squash! I can’t wait to dig in!

  2. Julie says:

    I’m eating chocolate chile for the 2nd night in a row, so I am definitely enjoying my dinner! And we are having your Vampire Fighting Pork Stew tomorrow. Thanks for all the great Fall recipes!

  3. AKM says:

    I love it when you mention a new soup recipe and I see “recipe coming soon.” It’s like a fun little bonus surprise is coming! Hee hee. I’m making Cauliflower soup this weekend, along with Czech Meatballs. (And you weren’t kidding about making a double batch of Chocolate Chili. I ran out in a matter of just a few days. Thank goodness I froze a wee bit! And thank goodness it’s quite easy to make a new batch, if one can stand waiting through the simmer time! HA!)

  4. Cathy M says:

    I made your shepherd’s pie the other night for dinner, but used ground pork and mashed sweet potatoes (my crazy daughter doesn’t like mashed cauliflower. Six-year-olds, jeesh!) and it was a huge hit! The kiddo even went back for seconds, and then had the leftovers last night, and she HATES leftovers… thank you once again for the tasty eats!

    • Mel says:

      LOVE that story! Thanks for sharing… and I bet it’s AWESOME with mashed sweet spuds. I wanna try that with Ras el Hanout in the meat. YUM!

      • Cathy M says:

        I would like to try the recipe as is sometime, but what’s not to love about mashed sweet potatoes?! I actually spiced it just as it was in Well Fed, and it was really nice, but next time I might go with a more cinnamony, nutmegy type of flavor profile…

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