Happy Tuesday All! Today is not just another day it’s another step in the right direction in my personal goal to switch my entire family over to clean eating! My husband and I have been clean eating for 4 weeks strong now and he’s been doing so well with getting in the kitchen with me, learning to make his Shakeology in the mornings along with portioning out his meals and snacks for the day. Since we both work at the store, it easy for us to pack the same snacks along with our lunch. We’ve been transitioning the kids into clean eating and they don’t seem to complain although they were not too thrilled with the Mock Tuna Salad recipe that the hubby and I ate during our 7-Day Clean Eating Challenge. Since then, I’ve changed up the recipe and hopefully they will give it another try. But for the most part, they’ve been learning about portion control and that just because your bored, you don’t have to walk into the kitchen and get something to eat. Already, he’s lost 12 pounds and I’ve lost 5 pounds since we began this journey. I’ve worked out 30-minutes a day for 5 days straight and continued on with my walks 3-4 times a week. I’ll still never understand why women lose their weight slower than men but I’m getting there.
So to keep out of making any bad decisions with food choices or portion control, I look for different recipes to change things up a bit and spice up our lunch selections and of course keep us on track. I found this amazing recipe for chicken salad that I transitioned into an eat clean version and made it for our lunch yesterday! I prepared enough for the rest of the week so that it is quick and easy to grab and go! It has a combination of good fats, protein and dairy all in one, enough to keep you full and energized through the day! And it’s a Clean Eating Recipe!
Avocado Chicken Salad – Clean Eating Recipe
- 4 Chicken Breasts, Cooked, Shredded or Chopped
- Nonfat Plain Greek Yogurt
- 1 Avocado, pitted and mashed
- Himalayan Fine Pink Salt
- Fresh Cracked Pepper
- Lemon or Lime Juice
There were no specific measurements with this recipe so I just added a little until I got the consistency and taste that I wanted. I started by scooping out the avocado into a bowel and mashing with a fork, then I added a small scoop of greek yogurt and stirred until it was a creamy consistency. I added a splash of fresh lemon juice and some salt and pepper. I mixed that together well and gave it a taste test. I ended up adding a little more salt and pepper and it was perfect. I covered and put in the fridge until lunch time and served on a portion size of mixed greens and a few tomatoes. Plus, I drizzled a little bit of my Homemade Creamy Garlic dressing over the top. It would also taste good in a whole wheat wrapped tortilla with tomato and maybe even green onion and cilantro. It’s the perfect lunch!