We had a pretty crazy day today. This morning Brian and I took Jack to look at a potential school, which is all part of our “What do we do? Stay where we are? Buy another house? Public school? Private school? Boarding school (kidding… for now)?” dilemma. I’m so sick of it and I just want someone to come make the decision for us. ALL THE DECISIONS. Luckily afterward we had fun plans- met our friends Kira, Belle and Luna at Alamo Drafthouse for one of their free kid movies. I believe that they show them every morning at 10:30 (at least for the summer). Today was Kung-fu Panda. The kids had a blast! We will definitely be taking advantage of this again, because it’s too hot to do anything else.
Then this afternoon everyone refused to nap. Ugh. Isla just stood in her crib for 2 hours, yelling, “I NOT NAP. I NOT NAP. I… NOT… NAAAAAAAAAAAAAAP.”
It was fab. I thought that surely she would wear herself out, but no. So after “naps” we headed over to Lauren’s to play in the sprinklers with Caroline (and some wine for mommy).
Those cuties. I want to eat them up.
As I mentioned, I’m trying to stick to the Whole 30 plan as much as possible- especially when dining at home. I’m more flexible when we’re at restaurants. I’m not going to lie, it really sucked having to worry about what type of oil the kitchen was using, if there was any sugar in the salad dressing, if they were using regular butter or clarified, and on and on and on. It was fine for 30 days, but seriously- ain’t nobody got time for that.
At home though, it’s gotten pretty easy for me to eat in compliance with Whole 30. I tend to find meals that I like and stick with them, especially for breakfast and lunch. One of my absolute favorite lunches is avocado chicken salad. I could eat that every day and be a happy gal. What I usually try to do is make a big batch of shredded chicken on Sunday (throw a bunch of chicken breasts in the crock pot with some chicken broth and spices, cook on high 4 hours, then shred… so easy), then just mix up the avocado chicken salad throughout the week.
That was my plan earlier this week, but then I realized that ALL of our avocados overripe and nasty. Tragic. I had my giant container of shredded chicken in the fridge, so instead of crying over mushy avocados, I had the bright idea of mixing up a batch of paleo chicken salad! Genius! (Or really freaking obvious. Duh.)
If you wanted to make your own mayo, you could easily make this Whole 30 compliant. However, I’m lazy and just buy Sir Kensington’s mayo at Whole Foods, because it’s delicious, easy and paleo. Good enough for this girl. Their ketchup is the bomb too, FYI.
Soooo… here’s the general idea of what I did. Sorry that I don’t have exact recipe measurements; it’s really a taste-as-you-go type of thing. Add or subtract as needed!
Paleo Chicken Salad
In a big bowl, mix:
- Shredded chicken
- Mayo (enough to moisten, but don’t get too crazy)
- A couple squirts of Dijon mustard
- Chopped apple (could also use grapes)
- Finely diced onion
- Handful of sliced almonds (pecans would be perfect, too)
- Handful of unsweetened, dried cherries (or cranberries, or diced dried apricots)
- Splash of red wine vinegar
- Salt & Pepper
- Optional: Onion powder, diced celery, green onions, even curry powder.
Just stir it all together and let it hang out in the fridge for a bit for the flavors to meld. I love it with plantain chips, stuffed into mini bell peppers, wrapped in romaine leaves for lettuce wraps. I may have had this for breakfast one day this week. Don’t judge.
So simple and it keeps really well in the fridge!