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When it comes to starting any new-to-you way of eating, working out, or just a change in how you do things currently a lot *planning* is involved. I honestly believe that planning ahead can make the difference between making healthy choices and not-so-healthy choices.
To prepare for my Whole 30 Challenge, I cooked up a ton of hardboiled eggs, portioned my unsalted raw cashews and put them in these cute portion-control baggies, made a crock pot meal for a quick dinner and made some lunches that could be grab and go.
For breakfast, I made my eggs the night before so in the morning I could just take my lunchbox full of breakfast and lunch and be on my way.
This breakfast is one egg and two egg whites mixed with spinach and jalapeno (I like spicy), with a side of strawberries and blueberries topped with almond butter. Yum!
One of my favorite lunches has been this AMAZING tuna salad! I love it so much, that I can’t wait to share the recipe with you.
Whole 30 encourages eating lean protein, lots of veggies, and a healthy fat at each meal. Now, homemade mayonnaise is on the “approved” list for healthy fats, but I have never been a mayo lover and needed something to replace my delicious Greek yogurt in my tuna salad. Avocado did the trick! I got in some healthy fat AND had a delicious lunch 🙂 Win, win.
I hope you enjoyed this recipe as much as I did 🙂