Hey ya’ll – I’m back! Sorry for the brief hiatus; I’m trying to get back into the swing of things after the holiday and vacation.
We had such a blast in Vegas with the best people! I am happy to report that I did not get sick in Vegas! I brought a lot of gluten free healthy snacks with to have around for when hunger struck – which unfortunately, didn’t stop me from consuming way too much alcohol, but that is to be expected. I ate “mostly ok.” What I mean by that is, I stayed away from deep fried foods and desserts. I did have some sandwiches. But here is the thing…. Bread is my kryptonite. And on the scale of things that I could eat that are terrible for me, I don’t consider it #1. But, I started the trip with gluten free bread and ended it with “bunless” burgers. So overall, I think I did a pretty good job of eating smart on vacation. (Yes, it makes me feel better if I believe that).
Here are some great travel friendly snacks:
- Gluten free crackers or chips
- Beef jerky
- Trail Mix
- Protein bars
But let’s be honest, we just entered holiday season so vacation food is NOTHING compared to the over consumption associated with Thanksgiving. Dinner rolls, green bean casserole, mashed potatoes, stuffing, turkey, pumpkin pie…. I was definitely in a food coma nap before 2:30pm on Thursday. But I feel like it was worth it.
I don’t want to spend the next 30 days over indulging in all of the baked good that will show up on my desk and junk food – so I have decided to commit to the Whole 30 challenge for the month of December.
That’s right. This is big. For 30 days there will be no ALCOHOL, SUGAR, BREAD, DAIRY, or GRAINS. Goodbye Moscato. Goodbye cheese. Goodbye white rice.
It will probably be super difficult to stay on track during holiday season and my husband isn’t sure this is the best time for me to do, but there is no cheating in Whole 30 and I don’t want to start the New Year feeling sluggish with pants that don’t fit.
So here goes nothing! The recipes I share for the next 30 days are going to be really healthy. Get ready! But I thought I would leave you with one last scrumptious, delicious, casserole recipe!
Chicken Alfredo Bake
What you Need
2 Chicken Breasts
1 box Gluten Free Penne
1lb Asparagus, cut into 1inch pieces
2 cups spinach
1 white onion, diced
1 jar Alfredo Sauce (Sorry, I didn’t have time to make it from scratch, my B.)
1 cup mozzarella cheese
What to do
First, cook your chicken. Preheat oven to 350 degrees. Lightly sprinkle chicken breast with salt, pepper and garlic powder then place in a greased baking dish. Cook for 30 minutes until cooked through. Don’t turn oven off.
While the chicken is baking, prepare your penne noodles per the instructions on the package. Cook them al-dente. You don’t want to overcook the noodles since we’ll be putting them back in the oven.
Now, it is time to prep your asparagus. Place a medium saucepan over medium heat and add a couple tbs olive oil. Once oil is hot, add your asparagus and sauté for a few minutes until veggie starts to soften.
Transfer all ingredients to a large mixing bowl and mix well to incorporate. Transfer into a large baking dish and bake for about 25 minutes until cheese on top is melted and starting to turn golden.
Remove from oven and enjoy!