Today I ate pink chicken salad. I didn’t plan it that way. It happened when I swapped the grapes in my chicken salad for cherries.
I’ve been experimenting with substitutions — choosing ingredients that are higher fiber and lower on the glycemic index.
And always, pairing carbs with protein.
The cherries worked surprisingly well in the chicken salad. I just didn’t expect it to turn pink lol.
Another favorite has been chia pudding. I really miss ice cream, and this hits that spot for me.
I’ve also found a pasta I really like made from veggies instead of wheat. Good taste. Good texture.
I’m playing around with a mug cake recipe, tweaking the ingredients and nudging it toward something a little more balanced. (Latest version is below.) I was really wanting something sweet the other day, and this satisfied me.
And just to make all of this more sustainable, I’m allowing myself a few things along the way. I’m not restricting half/half in my coffee, ranch, or tortilla chips now and then.
So far, these small changes have helped me stay on track. I’m not experiencing as many cravings, I’m staying full longer, and my snacking has really cut down. I’m curious to see what my next labs will show.
Steady Swaps. Steady Balance. Steady Life.
MUG CAKE
1 egg
splash of vanilla
¼ teaspoon of cinnamon
2 tablespoons of nut butter
1 tablespoon of coconut sugar
1 tablespoon of almond flour
Mix well in mug. Microwave for one minute. Enjoy!