'Make It' HEALTHY Kristi Hayes
I struggled to stay lowcarb for about 10 days. Two weeks ago I went to the grocery store and literally could not find anything I could eat. All of the fresh meats, vegetables and salads that I typically eat were completely gone from the store.
The only thing I could find were frozen meals and carb-rich foods. I gained 10 pounds by eating that food so I definitely wasn’t happy.
I went to the store early last Sunday and luckily found everything I needed to jump back into the low-carb way of eating. I got fresh meats, vegetables, salad stuff. I started my week with a 15-hour fast from Sunday night to Monday afternoon.
I always try to do that when I’ve cheated really for several days in a row. I’m happy to report that fast and my strict low-carb eating paid off and I lost 11 pounds in the last 8 days.
I also can’t begin to tell you how much better I feel now.
Since we are all at home so much more these days, I’ve been looking at things I can prepare and eat throughout the week for lunch and dinner.
This first recipe is something I made on Sunday night and it lasted throughout the week for lunch. It features two of my favorite things ... avocados and cilantro. This is the perfect quick lunch. The addition of lime and cilantro brightens it up so much.
Dice up your avocado and add it to a mixing bowl with some cooked shredded chicken (I use a rotisserie chicken for this), red onion, cilantro, lime juice, salt and a little garlic powder. I also add some mayo to it so it makes this salad nice and creamy. You could also use Greek yogurt, but that is going to impact the carb count.
Stir everything together. As you stir, the avocado will break down a bit and start to coat the chicken.
Avocado ChickenSalad
2cups shredded chicken
2 avocados
1/4 cup mayo
1/4 cup diced red onion
1 Tbsp. fresh cilantro
2 tsp. lime juice
1/2 tsp. salt
Add all of the ingredients into a bowl. To store, press plastic wrap tightly onto the surface Add all of of the the salad ingredients to keep the into avocado a bowl. from, browning.
If you’ve been following my column for very long, you know I have a lot of spaghetti squash. I cook it all the time in a myriad of ways.
This next recipe ...
