Folks, I did a thing. Not only a food blog thing, but a life altering thing. A thing in which will change the course of my life for years to come, if not forever.
I. QUIT. MY. JOB.
I did, it’s true. I have had a 9-5 (really it was an 8-5:30) for almost 20 years. I’ve always worked, even when I had my children. I worked on vacations; I worked when I was moving homes. I have always had a job. For the first time in my adult life, I am a stay-at-home mom. I cannot tell you the freedom I am feeling in this very moment. I woke up in time to kiss my sweet husband who of course is the reason I am able to do this. I drank my coffee while making a grocery list and now here I am bearing my soul to you all.
I know for a fact that my food reflects my mood which is one of the reasons I embraced it with the name of this blog. This of course would help me create some tasty new dishes. However, if I were too stressed from my day at work then my food would reflect it. I’ve had a few recipes I recently tested out and they weren’t what I was hoping. You could taste the stress in the dish. There was no happiness or joy in it. I am hoping that will my new path in life, you all will join me in reaping the benefits of my now joyful dishes!
To start off this first week of my newfound freedom, here is one last summer dish for you to try. I understand Fall is around the corner. Trust me, no one is more excited than I am. It is still Summer for a few more weeks and if you’re in an area like mine where we are having triple digit heat today, this one is for you!
A few tips for this chicken egg salad are to prepare the chicken and eggs ahead of time. I typically hard boil a half dozen eggs once a week to snack on throughout the week. I cooked the chicken first thing in the morning. I cubed it, put it in a bowl and let it chill for about 6 hours. Make sure you use Tupperware or a Ziplock bag so that the chicken doesn’t dry out.
- 3 celery stalks, chopped
- 4 hardboiled eggs, chopped
- 1/4 white onion
- 1/2 of Primal Kitchen Chipotle Lime Mayo
- 1.5-2 lbs boneless, skinless chicken breast- chopped
- 1 tsp salt
- 1tsp pepper
- Butterleaf lettuce or hearts of romaine
How to prepare:
- Chop celery and onion and the chicken and place in to a large mixing bowl
- Peel and chop hardboiled eggs and add to the bowl
- Add the Primal Kitchen mayo, salt, pepper and mix
- Place the chicken and egg salad in to the lettuce boats of choice, serve chilled
This made about 6 servings which was perfect for leftovers the next day. Of course, by then I sat down with the bowl and ate it with a fork… and plantain chips. TRY IT! It’s amazing, I assure you.