Whole30 Challenge: Day 20
Mon, March 20th
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.
WEEKEND UPDATE:
I wish I had better news for my hubby, but sadly for him, I have to inform you that his beloved Duke basketball team lost. Not even making it to the Sweet 16 bracket, I'm pretty confident hubs reaction was eerily similar to this...
GIF compliments of giphy.com
This meant slightly grouchy hubs for the evening, so I kept my distance for the night... ;) Leprechaun said better luck next year.
Having both of our favorite teams out of the tournament and our brackets pretty much destroyed at this point, my only hope is for KU now. So from this point forward, I have now boarded the Rock Chalk Jayhawk train! :)
GIF compliments of giphy.com
BREAKFAST:
Hubs and I had the quick-and-easy hard-boiled eggs with Frank's Red Hot Sauce and shared a fresh fruit plate (eggs not pictured).
LUNCH:
Since we made extra Whole30 Chicken Salad, I decided to enjoy the leftovers and added a little Hawaiian twist by adding some coconut flakes. I served it over leafy greens.
TASTE TEST: It was sweet with a nice tropical taste, as expected. You would have to like coconut though to probably like this version of the salad. Hubs opted for no coconut on his.
I felt like flexing my creative muscle a little more, so I upped the ante with a little more tropical flair by adding some fresh pineapple to it. This was another tasty, sweet tropical version I'll have to remember for down the road. For memory sake, I am repeating the Whole30 Chicken Salad recipe below with the tropical additions and giving it a new name... Meet "Whole30 Hawaiian Chicken Salad".
Whole30 Hawaiian 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
1/2 cup pineapple slices, chopped
2 tablespoons coconut flakes (more or less, depending on preference)
sea salt, to taste
pepper, to taste
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, pineapple, and onions.
Combine all ingredients in a bowl, and stir gently to mix.
Serve on leafy greens or romaine lettuce leaf.
Garnish with sliced green onions.
TASTE TEST: This is a tropical twist on the standard Whole30 Chicken Salad. If you like coconut, you'll like this salad. It was sweet with a nice tropical taste.
DINNER:
We definitely had a hodgepodge for dinner. We finished off most of our leftovers so we could start fresh tomorrow. Everything from the remaining prosciutto wrapped asparagus to grilled chicken to veggies to fruit, I think we had a little bit of everything.
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