For the first time in forever, I’m back on my doctor mandated way of eating. Y’all, it’s not a diet. It’s a way of eating.
I’d like to address the whole sustainability portion of any diet for a second. There are lots of haters out there who have received FAR too much joy from my weight gain in 2016, claiming that the way I eat isn’t sustainable.
2016 was a year of regrowth for me, and unfortunately I also regrew thicker thighs, hips, ass, and a lovely FUPA. I also had to work on my emotional well-being after suffering devastating emotional consequences from December 2015. The last thing on my mind was eating right.
So here’s the thing, eating right – no matter WHAT diet you follow – doesn’t work if you’re not following it. So whether or not I was “allowed” to eat sugar in my diet or not, it’s not sustainable at all if I choose not to follow it. Sugar deprivation was not my problem. Finding myself was.
So now that I’m back to eating low carb again, I’ve decided that I’m going to give keto a shot. The difference between keto and low carb, high fat diets are that one requires you count marcos, the other doesn’t. I’m counting macros.
I didn’t think I was going to be able to do it, but I’ve done well so far, and in 8 days have lost 8.9lbs. I don’t feel even remotely deprived, and I’m full. Plus, I’ve discovered the magic that are fat bombs. The one I had last night was like dessert. Maybe some day I’ll get around to posting it here if enough of you want it. I’ve had a hard time getting 20 carbs. The one day I did, I ate a delicious chicken salad from Chicken Salad Chick and hit them right on, so I decided to recreate the recipe on my own. You can find it in its entirety below, along with a link to my favorite crock pot .
I’ve got a ton of friends in a Facebook group who are cheering me on while I cheer them on. If you’re not a pansy and would like to join us, click here and request membership. GIRLS ONLY.
Appliances & Tools Used for This Recipe:
- 6-Quart Oval Crock-Pot Brand Slow Cooker
- Set of 5 Colorful Melamine Mixing Bowls
- Farberware Polka Dot Silicone Spatula
- Vollrath 2oz Ice Cream Scoop
Servings | Prep Time |
10 2.5 ounce scoops | 5 minutes |
Passive Time |
4-8 hours |
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A delicious, easy to make chicken salad made with chicken thighs for a higher fat (and flavor) content, perfect for a low carb or keto diet.
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- 2 pounds Chicken thighs
- 2 cups Chicken Stock the Fresh Market brand
- 2 tablespoons Salt This is an estimate. Just sprinkle over the surface of the pot.
- 1 tablespoon Garlic Powder This is an estimate. Just sprinkle over the surface of the pot.
- 2 teaspoons Black Pepper This is an estimate. Just sprinkle over the surface of the pot.
- Shredded Chicken
- 1/2 cup Cashews roughly chopped
- 1 cup Duke's mayonnaise Yes, it MUST be Duke's
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Place chicken thighs into slow cooker and add chicken broth. Sprinkle salt, pepper, and garlic powder over surface of chicken. Cook on low for 8 hours, or on high for 4 if you're in a bit of a rush. When chicken is done cooking, drain liquid and shred chicken with a couple of forks.
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Place cooked, shredded chicken thighs in a large bowl and mix with Duke's Mayonnaise & roughly chopped cashews until well combined.
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Use ice cream scoop to scoop out approximately 10, 2.5 ounce scoops of chicken salad and keep in refrigerator for up to 5 days.
Great recipe for a low carb or keto diet. Makes 10 servings.
MACROS per serving:
Calories: 246
Fat: 24.4g
Carbs: 2.4
Protein: 8
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