Wow. My first post in a looooooong time. What can I say– being the mom of an insanely busy toddler takes up most of my time.
Little E is now about 18 months old. It’s so crazy how quickly time goes by with a little one. Time has been passing so quickly that I totally lost track of a lot of things…including my own workouts and healthy eating.
It’s been much harder than I expected to keep up with cooking and healthy eating over the past year and a half. It’s been much harder to find a good balance of the foods that I know make me feel good and healthy, and the convenience foods that don’t make me feel as good mentally and physically. I was still feeling uncomfortable in my body, and noticing some old symptoms (like my asthma and not super great digestion) coming back.
Almost a month ago M and I decided to do something about how we were both feeling and we started our first Whole30.
Yes, I know I have my own Paleo Cleanse program, BUT I found that I needed a program designed by someone else in order to hold myself really accountable.
As I write this post, I’m on Day 19 of the Whole30. I’ve noticed some physical changes, but the biggest change I’ve noticed so far is that I’m back in the kitchen cooking. I’m probably cooking more than I did even before Little E was born. The Whole30 has empowered me to make time to cook again (it helps that my baby is a toddler now and can occupy himself for a bit while I cook). It’s also empowered me to experiment with recipes again, which is something I didn’t know how much I missed.
So now to the good stuff. The recipe experimentation!
For those of you unfamiliar with the Whole30, it’s a 30-day program that involves strictly avoiding all forms of sugar, legumes, dairy, grains and processed foods. You can check out the Rules here. So all of the recipes that I’ve experimented with are Whole30 compliant.
I created this chicken salad with some grilled chicken leftovers. The night before we had grilled chicken with pesto, salad, and sweet potatoes for dinner, so I took what we had left and threw this little ditty together.
I used the Primal Kitchen Avocado Mayo, which is Whole 30 Compliant…and delicious.
I chopped up the chicken and added some scallions, sweet potato, and figs.
A dollop of mayo and some lime juice and voila! Delicious chicken salad.
I’m kind of obsessed with it now.
- Two grilled chicken breast, chopped into cubes
- One baked sweet potato, chopped into cubes
- 1/4 cup scallions, thinly sliced
- 5 fried figs, chopped
- 1/4 cup Primal Kitchen Avocado Mayo
- Juice of 1/2 lime
- salt and pepper to taste
- Add the chicken, sweet potato, scallions and figs to a medium-sized bowl
- Stil in your mayo, lime juice, salt and pepper
- Serve over lettuce or in lettuce wraps!