I don’t have a cute or nostalgic little story to kick off this post. It’s about food, so let’s get right to it.
Memes aside, we’ve actually been eating really, really well since (cringe) quarantine, with a few well-earned cheats (raspberry oat bars from here!) around a birthday and Mother’s Day. We continue to adhere about 80/20 to Whole30 guidelines, simply because in doing so, we’ve never felt better. It works for us, so I’m not questioning it. Energy is good, sleep has greatly improved, and attitude, while usually not too lousy, is sparklier.
The recipes below are either 100% Whole30 compliant, or inches from it, and designed to crush your cravings. Eating healthfully does take work, so these have varying degrees of prep time, but most will net you a few lunches’ worth of leftovers.
Craving Mexican? Try Mango Shrimp Ceviche.
I actually made this recipe up by just tossing favorite ingredients together, and you can add or subtract ingredients as you like or don’t. It’s a lot of chopping, but you can find easy shortcuts in the deli, too. If you simply must have chips to scoop, look for the cleanest corn tortillas in the store, cut them up, and bake.
My Very Own Mango Shrimp Ceviche
1 ½ lb cooked shrimp, chopped & chunky