Fun or FUNctional?

This week, as I set about my grocery and meal planning, I was struck by how much my overall attitude towards this essential health habit has changed over the years. Despite a long week and new challenges, I find myself looking forward to, what has now become, one of the most critical aspects of my healing journey.

There was a time, believe it or not, when meal planning and prep was a purely functional task of ensuring my checklist of ingredients were accounted for. It didn’t really matter to me if the outcome was dry, linear, or completely without nuance. This haphazard but gets-the-job-done approach to nutrition actually went on for several years. While my checklist was complete, I would still experience periodic strong cravings that I attributed to everything BUT my menu.  

You see, my checklist didn’t include flavor, preference, time of the month, or even take into account the following week. While this type of planning does involve more thought and intention, it is key for sustaining a deep, nutritional personal practice for yourself and your family.

Over the last several years, I turned my focus towards this weekly, intentional planning, both with myself and my clients. The results are so powerful and satisfying! For me, there was something so empowering and liberating about embracing my disdain for most basic salads, understanding the need for more protein, herbs and spices and planning ahead for weeks that need more carbohydrates or fat. It is truly an act of love and care for both self and family that can be both FUN and FUNCTIONAL.

I thought I would share this moment of gratitude, today, as I delight in my meal prepping and can’t wait to sink my teeth into these dishes! This week, try to ponder whether your current nutrition plan is only FUN or only FUNctional or have you struck that balance between both? I’d love to hear about your experience!

Slow Cooker Southwest Cactus Wraps

This recipe is adapted from Abbey Blackwell, Whole30

Ingredients

2 pounds boneless skinless chicken breasts or boneless chicken thighs

1 14.5-ounce can diced tomatoes

1 red, orange or green bell pepper, chopped

1/2 large red onion, diced

3-4 garlic cloves, chopped

1/2 tablespoon apple cider vinegar

1 lime, juiced

2 TBPS Simply Organic Southwest Seasoning

1/2 tablespoon oregano

1 teaspoon sea salt

1/2 cup chicken broth or bone broth

Garnish (optional): chopped cilantro, sliced avocado, dollop of organic sour cream

Wraps: Grain-free Wraps: Tia Lupita Grain-Free Wraps (heat these with a dab of olive oil for 30-60 seconds in frying pan for more flexibility). I like to alternative between these and lettuce cups using butter or large Romaine lettuce.

Instructions

In a 4-6 quart slow cooker, add chicken breasts, diced tomatoes, bell pepper, bone broth, red onion, chopped garlic, apple cider vinegar, lime juice, and seasonings. Stir well until combined.

Cover and cook on low heat setting for 4-5 hours, or high heat setting for 3, or until chicken reaches an internal temperature of 165 degrees.

Shred the chicken with 2 forks. (I just shred while still in the slow cooker) Cover and cook on low heat for 20-30 minutes longer.

Serve with tongs and drain excess liquid as your serving. Serve alongside grain-free wraps and any garnishes!