The life of a personal trainer is glamorous unless you are a personal trainer lol. It seems like such a fun job where you are paid to be active and healthy all the time. Would you believe it has been a bigger challenge than ever to stay active and healthy since becoming a trainer!?
“But Sam, you work in a gym. How can it be that you are less active than ever!?” Well, it’s not that exercise has stopped completely. It is too important and fun for me to ever let that happen, but I spend most of my time now creating workouts for other people and helping them live healthier lives. It’s a great thing, but with spending so much time focusing on my wonderful clients, I’ve had to really stay conscious about prioritizing my own workouts. It’s kind of like a nurse taking care of everybody else and not taking the time to take care of themselves.
The other thing I didn’t think about until becoming a trainer is how much time we actually spend at the gym. There is a good bit of down time and with workout sessions in the morning and evening, and meetings and classes scattered throughout the day, preparing lunches and snacks has become essential. I can see how it would be really easy to buy lunch every day, but I know for my own sanity, health and wallet that bringing my own food from home is the only way to go.
Luckily I’ve been experimenting with healthy swaps forever so I’m pretty good at making my own lunches and keeping them nutrient-dense and delicious.
Enter my favorite chicken salad recipe ever!
I love chicken salad, but I don’t love all the mayo it’s usually made with, so I came up with my own healthier version that’s just as tasty.
Creamy avocado and greek yogurt take over for boring mayo, and celery and red grapes give a fresh crunch and touch of juicy sweetness. You could even throw in some walnuts and call this a Waldorf chicken salad! Hmm…I know what I’m making for this weeks’ lunches 😀
Ultimate Healthy Chicken Salad
1 lb boneless skinless chicken breast, grilled or pan-seared
1/2 avocado, mashed
1 7oz cup of greek yogurt (I used 2% Fage)
3 tbsp Dijon mustard
2 ribs of celery, thinly sliced
1 cup of red grapes, halved
salt and pepper to taste
With two forks, shred chicken and place in a medium bowl. In separate bowl combine avocado, greek yogurt, lemon, mustard and salt and pepper to taste. Add wet ingredients to chicken and stir to combine. Add in celery and grapes. Taste and adjust seasoning to your liking.
*But, seriously I love my job.
Do you bring or buy lunch every day?
Any go-to recipes? I’m always looking for inspiration
With so much love,