Avocado Lime Egg Salad

Egg Salad

I’m really excited because I’m about to go get some testing done at a local integrative facility called Movement RX.

Back in January, I attended their Grand Opening party and actually WON THE RAFFLE! The prize? Some metabolic testing ๐Ÿ˜‰

I’m not one to usually measure stuff like that. Since I have some weird food/body issues in my past, I try to not get obsessive about weighing myself, my food, or tracking calories or measuring macros, etc. I do, however, think it’s cool to know more about yourself physically, emotionally, spiritually…. all the “ally” things.

When Atlas was born I basically lost all the baby weight at once. I gained a healthy amount of weight during my pregnancy and once he was out, my body’s size was not all that different from before pregnancy. My shape was different FOR SURE, but my weight returned to normal after those first couple of intense recovery weeks.

THEN, 4 months later, as my milk supply began to regulate, I started putting on weight. I didn’t really notice because I gain weight very proportionately. It doesn’t show until I start gaining more than 10 lbs. or so. I was eating more than I needed for my activity level and nursing, so I decided to start working out a bit more and keeping track of my food throughout the day. To be clear, I wasn’t trying to restrict calories or macros, just trying to be aware and really ask myself if I needed more food, or if I was eating because I was “scared” to lose my supply.

As I’ve been paying more attention I’ve slowly started shedding that excess weight AND gaining muscle thanks to some more resistance training.

All that said, I’m kind of excited to see how this metabolic test will turn out. I like getting geeky on health, wellness, and fitness; but I don’t like when it starts to run my life. So I’m going to take the information as a helpful addition to what I’m already doing. I am not interested in going down a slippery slope of compulsively logging my food.

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Avocado Lime Egg Salad

7 eggs, hard or medium boiled
1/2 avocado
1/4 c. mayonnaise (Chosen Foods or Primal Kitchen are great store-bought choices)
2 Tbsp. minced white onion
2 celery stalks, minced
1 Tbsp. chopped cilantro
1 lime, juiced
generous sprinkle of sea salt

  1. Make your hardboiled eggs. See notes below.
  2. Peel eggs and add to a medium-sized bowl along with remaining ingredients.
  3. Mash well and season to taste.
  4. Serve with greens and garnish with a lime wedge or sprig of cilantro.

I topped this batch with a spoonful of Cinnamon Orange Shredded Pork!

*It’s best to use “older” eggs to hard ย boil as they will peel more easily than fresh eggs. Everyone has their own method for soft-hard boiling ย eggs. Here’s mine. Boil water in a pot large enough for eggs to lay in one layer. Once water is boiling, I add the eggs and let boil for 8 mins (medium boil) to 10 min (hard boil). Once the time is up, I empty the water out of the pot and run fresh cold water over the eggs to stop the “cooking”. Peel once cool enough to handle.

 

 

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