Yesterday, a friend asked on Facebook for some details about the effects that I’m seeing so far from participating in this Whole30 program:

all your updates are about what you are doing, I would like to see some updates about how these changes have affected you. Mood, energy, appearance, focus/output, etc. Any noticeable changes resulting would be appreciated.

I think I’ll have time to talk about that a bit tomorrow, but I’m trying to stick to an earlier sleep schedule so right now it’s time to postpone that for doing pretty much nothing for a while until I nod off. In the meantime, I suggest checking out some Whole30 testimonials from other people who have participated.

I particularly like this one from Jessica O., who not only had a remarkable number of health improvements, but found that she no longer suffered from a lifelong impulse control disorder. Here’s another good one from somebody who participated in an earlier iteration of the same CrossFit South Arlington program that I’m part of right now.

Here are my food photos for day 33:

Sunday, Feb. 16

I woke up at 8:45 a.m. (after heading to bed at 1:25 a.m.).

Breakfast: 9:25 a.m. | 4 eggs, 2 oz. greens mix, 2 Tbsp. coconut oil, herbs & spices

Lunch: 3:05 p.m. | Lamb kabob, chicken wing, lettuce, cucumber, onion, zucchini

I ate at a Lebanese restaurant with a visiting friend (same guy from day 31), and managed to find a clean meal of lamb, veggies, and salad. Ordering the chicken wings turned out to be a mistake, though. I thought asking whether they were breaded would be sufficient to determine whether they were Whole30 compliant, but no such luck — they turned out to be covered in some sort of sweet sauce. I pulled the skin off one wing and wiped off any remaining sauce, and had a couple of bites of the plain chicken inside, but decided it was too much work with too much risk of consuming a bit of the mystery sauce ingredients. My pal ate most of the rest.

Dinner: 8:15 p.m. | 8 oz. beef, 2 1/2 beets, 2 1/2 large rainbow chard leaves & stems, 1/2 sweet onion, 2 Tbsp. coconut oil, herbs & spices

I ate half of the contents of the skillet below, saving the other half for breakfast.