Wednesday, June 1, 2016

Whole 30 & Made-From-Scratch Chicken Salad

May is FINALLY over. I'll be sure to post all my pictures from this past month at some point, but for now I really just need to catch my breath. Over the past four weeks Will and I have gone to a golf tournament, birthday dinners, two weddings, and a weekend at Southport with his brother's wife and her family. This will be the first weekend I'm spending in town since April, so I'm looking forward to hanging around the house doing nothing.

Homemade chicken salad with grapes and sliced almonds
At one of the weddings I was in recently, one of the other bridesmaids at the wedding was raving about her experience with the Whole 30. I'd heard of the diet previously, and I decided to do a little research on it. Because let's face it, y'all know how much I love diets.

Once I'd read the books, the reviews and checked out some of the before/after pictures online, I was sold. I'm now embarking on 30 days of no sugar, grains, alcohol, or legumes. I'm eating only fruits, vegetables, meats, seafood, nuts and certain fats. So far I'm on Day 1 (technically I guess I could call this Day 2, since I decided to fast yesterday), and I don't hate it. I had scrambled eggs and fruit this morning, and I made up a batch of chicken salad (recipe below) for lunch, and it was pretty tasty. I figure if I keep up with my diet somewhat on the blog (don't worry, it won't be an every day type thing), I'll feel more responsible for making it through this month without quitting.

Chicken Salad:

1 package of chicken breasts
2 tablespoons of olive oil
Primal Kitchen (brand) Mayo
Sliced almonds
Grapes

Flatten chicken breasts under a sheet of saran wrap, then coat them in olive oil and sprinkle salt and pepper to taste. Cook at 400 degrees for 20 minutes, then let them cool for at least another 20 minutes. Then go ahead and slice them up into small pieces, mix in the grapes, almonds and mayo to taste. This will be my go-to recipe in the future!

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