Whole30 Weekend Recap: Surviving St. Patty's
Sat, March 18th
DISCLAIMER:
If you haven't already read my disclaimer, please click the link HERE from Day 1 of our challenge. As with any lifestyle or dietary change, if you have any questions or concerns, be sure to discuss them with your physician. Also check out the Whole30 website for specifics and additional info.
PRE-BRUNCH:
Weekend thoughts:
News of the weekend...We survived St. Patty's Day by basically avoiding festivities all together. We know how sneaky those leprechauns can be... There's always next year after all.
When looking for leprechaun GIF's, I did come across this little gem that brought me back to my happy place, because who doesn't love Bob Ross?!
GIF compliments of giphy.com
BRUNCH:
We thought about having a belated post-St. Patty's day brunch with a Whole30 twist on the traditional hash and corned beef, but March Madness excitement and home projects took priority so we kept it pretty standard. Hubs made scrambled eggs with bison, topped with some amazing salsa we found that appeared to be Whole30 friendly!
TASTE TEST: My growling stomach apparently thought I was famished at this point, so documenting our breakfast with a picture was my last priority. I did, however, take a picture of the salsa we discovered at Whole Foods which was quite tasty with the eggs!
DINNER:
As promised, we hit up our favorite Chipotle and enjoyed a salad bowl with carnitas, guacamole pico de gallo, and fresh salsa. We both finished off our plates without even a nibble for Miya to spare.
TASTE TEST: Heavenly. :)
Sun, March 19th
BREAKFAST:
My memory is a little foggy at this point, but I'm pretty sure a Lara bar and a hard-boiled egg were in the mix for breakfast.
LUNCH:
Since hubs was busy at work today, I decided to surprise him with one of our favorites, Anne's Chicken Salad (a recipe from good ol' Kappa kitchen), but with a few modifications to make it Whole30 approved of course.
I just cooked the chicken, diced up the goods, and combined it all.
Of course I made extra so we could enjoy this delicious salad again.
I served it on a large romaine lettuce leaf with a side of berries (and a small shrub).
It was a gorgeous day to eat alfresco so we dined on our patio with the spring weather surrounding us.
And the Verdict is...
TASTE TEST: Hubs chowed down on the wrap, and helped himself to seconds. He gave me a thumbs up, but I'd like to assume it would have been a 2-thumbs up since his other hand was occupied with the wrap, so I'll give him the benefit of the doubt... :)
Whole30 Chicken Salad
SERVINGS: 5-7, depending on serving size
INGREDIENTS:
2 chicken breasts, cooked and shredded
1 1/2 cups red seedless grapes, halved
1 1/2 cups celery, chopped
1/2 cup almonds, sliced or chopped
2 to 3 tablespoons avocado oil mayo (Whole30 approved)
1/4 cup green onions, chopped
sea salt, to taste
pepper, to taste
OPTIONAL INGREDIENTS:
coconut flakes (to give it a Hawaiian Twist)
STEPS:
Cook chicken, then chop or shred. (Note: I pan-seared the chicken breasts with our standard, Everyday Spice Blend, which gave it a nice flavor.)
Chop celery, grapes, and onions.
Combine all ingredients in a bowl, and stir gently to mix.
Serve on leafy greens or romaine lettuce leaf.
Garnish with green onions and small shrub.
DINNER:
Since neither of us had our typical Sunday type of breakfast, and because breakfast is our favorite meal of the day, we decided to pretend 8PM was really 8AM, and enjoy breakfast for dinner. :) We had steak and eggs and some fresh fruit. I'm pretty sure Hubs also had at least 3-4 small baked potatoes as a pre-game snack...
P.S. Still rocking my new plates...:)
TASTE TEST: It hit the spot.
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