Cooking at Home

Cooking at home just tastes better.  Fresh ingredients, everything done your way, and downright delicious. There’s no arguing that the COVID pandemic changed our lives and our dietary choices. In a January 2021 survey, 7 in 10 people said they will continue to cook at home after the pandemic is over.  What great news!  Possibly, people are experiencing less commute time (while working from home) giving way to more time to be in the kitchen. Cooking from home allows you to control what goes in your food, save money by not eating out, and it just feel better to eat healthier.

I’ve been working from home for many years but still struggle for variety at times. It’s so easy to just do the same ol’ – same ol’ sometimes. The problem with doing that is, you increase your chances of food sensitivities by eating the same thing over and over.  It’s always a good practice to rotate your foods.

If you’re wondering if food sensitivities may be the culprit in your health situation, I’d be happy to help you understand the world of sensitivities, allergies, and intolerances! 

Limiting my exposure to stressful situations (and stress responses), eating home-cooked meals more, moving my body, and doing things that bring me joy are all commitments to my summer of selfcare. I’ll hope you’ll join the community on Facebook or Instagram and share your self-care journey as well!

Today’s lunch brought to you by Butcher Box chicken and bacon:

Chicken-Bacon-Ranch Chicken Salad

4 Boneless, skinless chicken breasts (roasted, cooled, cut in cubes)

8 Slices of bacon (we only bake ours)

2 Stalks of celery (chopped)

¼ Vidalia onion (chopped)

2 Tbsp pickle relish (use what you like)

¼ C Mayo (we use Duke’s)

¼ C Ranch Dressing (we used Ken’s this time)

1 Tbsp mixed herbs (we grabbed from the garden: Greek oregano, mint, and dill)

  1. Roast chicken on parchment paper lined sheet at 375* until internal temperature is 165* (around 25 minutes). I drizzled avocado oil on the chicken and then salted and peppered each one. After they’ve cooled cut them in cubes and place in a bowl large enough to mix all ingredients.
  2. Bake the bacon at the same time on a separate parchment paper lined sheet. Once cooled chop in bite sized pieces and place in bowl.
  3. Add your chopped celery, onion, and pickle relish.
  4. In a small mixing bowl stir together the mayo and ranch. Add the chopped herbs.
  5. Pour the dressing over the salad and stir until fully combined.

There are too many ways to enjoy this salad to list but here are a few: serve in bibb lettuce or radicchio leaves or use low-carb tortillas to make a wrap; you could even thinly shred some cabbage and mix together as a salad.

The bottom line to everything is take what you like and leave the rest. 

The best things you can do for yourself are to eat what you like, eat what your body needs for fuel, do what brings a smile to your face and joy to your heart in the most healthful way you can.

Much Love,


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