I’m back with another good-for-you recipe that is also ridiculously tasty. I love finding recipes that taste good and don’t create an iota of guilt within me. I can be obsessive about food and I’m trying to break myself of that mindset. Food should be a pleasure, but I also want to be the one in charge instead of my food.
I am someone who wakes up with her first thought being about food. What am I going to eat for breakfast? For lunch? And dinner?
No, wait. My first thought is about Max. 😀 He is less aggressive about breakfast than Emeril was (he was a real diva about it) but once he realizes I’m awake, he definitely makes his presence and hunger known.
After tending to Max, the only thing on my mind is food, food and more food. I want to have a healthy, balanced relationship with food. One where I no longer use it as an emotional crutch. Where I listen to what my body needs and to when it is full. To recognize the difference between emotion and hunger. The good news is that I am making strides, slow but sure, and that is what matters to me.
One thing I am really trying to do is meal plan my lunches a bit better. When I don’t need to think about what I’m going to eat because it is already made and waiting for me in the fridge, eating healthy becomes effortless. I just grab and eat. Even on the days, when I feel a bit peckish (I can be amazingly fussy about what I eat), my food waste guilt generally keeps me in line. And when it lunch is something as delicious as Sonoma Chicken Salad, I am counting down the minutes.
I lightened this healthy chicken salad by swapping half the mayo with greek yogurt. I also bake a chicken breast (skin on and bone in) for this recipe because the chicken turns out so juicy. You could easily use leftover rotisserie chicken or poach chicken or grill chicken. It’s very flexible! The poppy seeds and walnuts add some crunch and the grapes a bit of sweetness. The salad is balanced so well and a big scoop on a bed of spinach or your favorite salad mix makes a great, filling lunch.