As many of you know, I have lost (and maintained) over 80 pounds over the course of the last two years. I maintain my weight by running four to six days a week, but you cannot out run a crummy diet. I now follow a fairly Primal/Low Carb diet most of the time. I’ve done an awful lot over the years to lose weight, I’ve tried weight watchers, the whole 30, fat smash diet, vegan detox programs… you name it and I have done it.
For me this way of eating works really well and I’ve been able to reset my metabolism by eating what my family eats, and then going back to my routine when needed to lean up. I’ve struggled with obesity my entire life and as I’ve changed my families way of eating, I’ve struggled with finding a way of tending to my weight that worked without processed foods. I’m a firm believer that every single human is different. No two people respond the same to different eating habits. For me, this works. It doesn’t only work, it works well. I’m the healthiest I’ve been in my entire life.
I still cook a lot of WAPF style traditional foods. We still replicate some sort of normalcy as far as American meal structure goes, we still eat REAL FOOD. We are eating on a much tighter budget though, and I regularly multi-meal to accommodate for my way of eating. Feeding a family of five whole foods on a budget isn’t exactly easy, but its doable. Multi-Mealing is also doable by planning ahead. Every week I write down our meal plan and I have side notes that tell me what meals I can eat, and other meals that I plan to have something set aside for. On nights that I have to fend for myself I rely on what I’ve done in advance. I always have roasted meats and green vegetables. I always have eggs around. I really can tire out on eating plain eggs and chicken but they are a necessary evil. Making anything “buffalo style” makes it instantly a lot better though. I love hot and spicy and this salad is a great way to have egg salad without having the same egg salad you’ve always had.
Buffalo Egg Salad
- 4 Hard Boiled Eggs, Chopped Up
- 2-3 Tablespoons Mason Jar Mayo (or sour cream/Greek Yogurt)
- 2 Teaspoons Red Hot style Hot Sauce (more to taste)
-Garlic Powder, Salt and Pepper to taste
-You can also add in diced chicken and/or sliced celery.
- Combine ingredients.
- Eat immediately or store in an airtight container until ready to be packed for lunch or served for supper.
-Serve in lettuce cup wraps, with celery to dip or pork rinds. I love pork rinds! Of course you can also serve this on whole grain toasts with lettuce and tomato.