My kids think I'm crazy because I drove 60 miles today to buy popsicle sticks. But I just ate a homemade watermelon-lime-mint ice pop, and let me tell you, the sticks were worth the drive. Who knew popsicle sticks would be so difficult to source locally? Craft sticks abound, but they don't fit my mold, and I doubt they're food safe. (In case you're in the greater Sacramento area, you can find popsicles sticks and a very cool mold at East Bay Restaurant Supply.)
My Crossfit gym, aka home away from home, is hosting a Paleo Potluck tomorrow, and I'm freezing several batches of ice pops because it's going to be hot, and we're planning on doing three WODs in between stuffing our faces with cave food and watching the televised Crossfit Games. Could it get more fun than this?
I'm also whipping up a batch of my new favorite recipe: Chicken Avocado Salad. I make it several times a week for lunch, and when I recently made it for dinner, Aidan went back for thirds. It's that good, and it's a perfect balance of macronutrients: chicken (protein), avocado (fat), and onions and cucumbers (carbs). I hope it will be a hit at the gym, but if not, then more for me!
Chicken Avocado Salad
(adjust quantity of ingredients as you see fit)
Grilled chicken breasts
Avocados (I recommend 1 avocado per pound of chicken)
Lime juice, to taste
Salt and Pepper, to taste
Dice chicken, avocados, red onions, and cucumbers. Chop cilantro. Mix with lime juice, salt, and pepper in a large bowl. Refrigerate until ready to serve. Serve in lettuce wraps. Or, stand in front of the refrigerator and eat salad directly out of the bowl. It's good for you.