I have this skill. I’d be happy to share it with you if you ever need help with this, but I am the master at over scheduling myself. Want to fit the MOST amount of things in one day with only time for rushed travel in between? I’m your gal.
In the month of September, I started racking up quite the food bill with my Subway/Chipotle/Einstein’s stops. I also started racking up quite the…um, waistline. I was sitting a good 4 lbs above my normal weight, which isn’t a huge deal (don’t judge that I notice these things!), but my body has a set weight for the time being where it feels happy and healthy, and all of the quick food stops were not helping me maintain it.
Regardless of how healthy the places/items are that I choose, nothing ever feels as great as when I make my own meals. Not to mention those many bags of sun chips that I can get with my Subway sandwich full of empty calorie deliciousness….
Anyway, suffice it to say, I wasn’t feeling great, and I knew it was time to get back on track. Something that works really well for me with my constantly on the go lifestyle, is to prep a lot of a food I like that I can bring for lunch/dinner for the rest of the week. I pick a day when I have some extra time, and puy it all together, then it usually lasts me a good week.
That might sound boring, but if I make something I really love, I am usually excited to eat it until about the point I start to run out. Usually by the last time I am ready to move on to some new food, but it is SO helpful to always have a delicious healthy meal sitting in my fridge that I can grab and take with me whenever I need to.
This chicken salad is packed with protein! It has the perfect combinations of flavors and textures–sweet and salty, soft and crunchy. It’s been a go to of mine for the last year, and is still one of my favorites!
Cranberry Apple Chicken Salad
yield 6-8 servings
- 2/3 cup nonfat plain Greek yogurt
- 2 tbs dijon mustard
- pinch freshly ground pepper
- 1-2 tbs finely minced rosemary
- meat from 1 rotisserie chicken, skin removed
- 2/3 cup chopped celery
- 1/4 cup dried cranberries
- 1 large gala apple, chopped
- 1 tbs slivered almonds
- In a small bowl, whisk together yogurt, mustard, pepper and rosemary. Set aside.
- Place remaining ingredients in a large bowl, and lightly toss. Stir in dressing until well combined.
- Eat immediately, or store in refrigerator for up to 7 days.
**Note: To eat the chicken salad, you are not limited to sandwiches! Usually I crumble some brown rice cakes on mine or eat it with whole grain crackers. If taking it to go, package bread products separately until ready to eat.