This is my new favorite recipe. Hands down. It's fresh, crunchy, creamy, avocado-ey, and just the right amount of spicy! It's a perfect springtime/summer macro-friendly chicken salad recipe made of just 5 simple ingredients! Have fun tricking your taste buds! <3
CREAMY CHIPOTLE AVOCADO CHICKEN SALAD
204kcal -- 4F / 9C / 33P
1. Spray a pan with some pam and place on stovetop w/ medium heat.
2. Place broccoli slaw into pan and add Ms. Dash southwest chipotle seasoning blend. Once slaw has cooked for about a minute add the COOKED/grilled chicken to heat it up. Add any other optional spices you'd like (I like garlic salt, 0 cal butter spray, and a little lime juice).
3. Let cook until all is heated and broccoli slaw is still a bit crunchy but not totally "raw" tasting. Add Bolthouse dressing and let heat for about 1 minute.
4. Place contents of pan into a bowl, add salsa on top, and ENJOY!
Hey guys! I'm about to get vulnerable up in here... because why even have a blog if I don't keep it totally real? So yeah. As you may have read in previous posts, for the past three months of my lean bulk I did not use a scale. Once I saw 118 on the scale mid-December, it started messing with my head bigtime. I had an overwhelming urge to lower calories and revert back to my old eating disordered ways. So I said F the scale because Logic>Crazy. I was at a caloric surplus for about 9 months and as of last week, I am now CUTTING. In case you are wondering, cutting in a nutshell = lowering calories in the form of carbs/fat (keeping protein high) and adding more cardio to establish a caloric deficit aiming to lose about 1-2 lb/week. You still lift heavy and hard to retain as much muscle as possible, although some will inevitably be lost just as some fat is inevitably gained during a bulk (going slowly keeps it minimal). I know that with this specific goal in mind, a scale is a very helpful tool in assessing how much of a deficit is needed aka changes to make to macros/cardio as I progress in the cut.
So I did it. I prayed, gave myself a pep talk, and prepared myself mentally as much as possible. My heart was beating so fast and I felt sick to my stomach. I knew in my HEAD how illogical it was to place such weight (ha) on a number, but I couldn't escape the old ED part of my brain that had been stuck in crazy mode for over a decade. For anyone who has never experienced this scale adrenaline rush, it's kind of like being infatuated with someone... it makes you think and act a lil bit cray cray, no matter what the absolute truth is.
I took a deep breath and I stepped on the scale... and I was SHOCKED. I had only gained 4 pounds in 3 months. I was right on track with where I wanted to be for a slow lean gaining phase. I'm the kind of person who always "hopes for the best but expects the worst" so that I don't set myself up for massive disappointment. But I was pretty freakin stoked, and almost wished the scale was a little higher. And THAT is a true feat for someone who used to obsessively starve herself any time the scale deviated from the 100-104 range.
All that to say -- having appropriate macros for your goal (bulking/cutting/recomp/etc), tracking accurately, and training hard freaking WORKS... without a scale. If scale weight is messing with your head, I recommend ditching it for a while. Take a mental break and see how it totally changes your life! Much love!
PS: Stay tuned for a new cover song about why chicks should lift... T-SWIFT this time :P
Today is a special day! I don't usually do this, but I am posting a GUEST RECIPE! This recipe comes from my dear friend Theresa (IG: @Baking_And_Bikinis - you MUST follow her, amazing IIFYM account and such an awesome person)! I only do this if I think a recipe is totally life-altering and this one is! Thank you so much to Theresa for being today's guest macro chef! You rock!
This cookie dough is seriously AMAZING. The taste and consistency is spot on with the real thing, but way better macros and it makes for an awesome pre or post workout treat! I mean, why drink a protein shake when you can eat it as cookie dough right??
PROTEIN COOKIE DOUGH
392 kcal -- 12F/38C/33P
1. Place all ingredients in a bowl except for almond milk and apple sauce/pumpkin.
2. Place apple sauce/pumpkin and almond milk in a separate small bowl and stir.
3. GENTLY mix the liquid mixture (using your hands may be easier than a spoon because it will become a dough) into the dry ingredients until it becomes a dough consistency. You may need to add slightly more apple sauce/pumpkin and almond milk mixture depending on the type of protein powder you use.
4. Form dough into a ball (or mini-balls), wrap it with saran wrap, and refrigerate 6 hours. Enjoy!
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I'm a singer/songwriter/fitness enthusiast and self-proclaimed nerd from Nashville, TN. Follow me along my journey to a healthy, balanced life!