Last night, when the clock struck midnight, our 28 day clean eating cleanse was officially over. We celebrated with a bottle of Trader Joe's Syrah and a piece of cake each that I had saved from a retirement party at work. I'd be lying if I said we didn't each enjoy a couple of girl scout cookies too.
After the cake was gone and the cookies had been washed down with a swig of wine, we both admitted to feeling guilty. I even had a bit of a stomach ache. Though the treats were delicious and it felt good to praise ourselves for all of our hard work, we both decided to keep up the Whole30 habits we had gotten used to.
We have been looking forward to this particular Sunday since we started the challenge. It had been decided early on that we'd have a glass of wine or beer at our favorite Whole Foods bar, order a pizza, and sit on the bar stools that we've been forced to neglect for the last four weeks. We talked about pancakes or waffles for breakfast, getting to smother them in the homemade pineapple jam that was gifted to me a few days ago. Basically, today was the day to indulge in any craving we may have had. So this morning I allowed myself to add some vanilla coconut milk creamer to my coffee. I took two sips and dumped it out. It was way too sweet and instantly upset my stomach. I poured myself a cup of coffee that was as black as midnight on a moonless night and went on my merry way.
After four weeks of eating real food with no additives or preservatives, I cannot deny the changes I've noticed. My body is lean and strong, my hair is shiny and soft, my skin is bright and clear. Even my roommate and I have a closer relationship from the trips to the grocery store or nights spent dancing around each other in the kitchen. I could gush about this diet and its benefits until the end of time but instead I'll share with you the recipe we whipped up last night. Spicy Whole30 Chicken Nachos.
What you'll need:
Crockpot
1 lb Chicken Thighs
Salsa
Small White Onion, sliced into rings
2 Small Potatoes
Extra Virgin Olive Oil
Salt and Pepper
Green Leaf Lettuce
2 Avocado
Tomato, diced
Red Onion, diced
Lime
Turn your crockpot to high heat and add your chicken thighs to the bottom (I put mine in frozen.) Next pour your favorite salsa over the chicken. Use as much or as little as you'd like, you can always add more later. Place your small rings of onion on the top and let it go. Stirring occasionally.
I'd say it only took about 40 minutes on high for the chicken to become cooked and tender. If your thighs were not frozen I'd suggest cooking it for a bit longer on low heat. Shred the chicken using two forks. Set the crockpot to warm and set aside.
While I was shredding the chicken, Keith had thinly sliced the potatoes using our newly purchased mandoline. Save yourself from kitchen knife cuts and invest in one of those brilliant things!
He tossed the potatoes with olive oil, salt, and pepper and placed on baking sheets. Bake at 400 degrees for 20 minutes and BABYSIT those things. We'd remove the crispy ones and rotate the soft ones every so often. If you have a baking rack, I suggest baking the potatoes on that to avoid this whole production. But hey, it's a labor of love and food tastes better when you work hard to make it right.
Once your chips are finished and crisp, set aside. Chop your lettuce.
In a small bowl, combine avocados, a handful of diced tomato and red onion, and lime juice. Cilantro too, if you've got it...we didn't.
In a bowl (trust me) assemble your nachos in this order: Chips, lettuce, shredded chicken, guacamole.
And Cholula. Always, cholula.
PS: Brownie points to anyone who caught my Twin Peaks reference.
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