It’s that time again at CrossFit Iron Lion! We are in the midst of another Whole30 Challenge at the gym and the guys are doing great. Some have had a rocky start but it’s been amazing to watch people commit themselves to the 30 days and to make some huge changes in their lives.
For me, I love a reset and this time around the Whole30 food is easy as I eat like this majority of the time. I do miss the paleo treats and a bit of honey in my tea though. The hardest part for me is sleep. I can’t seem to get more than 5-6 hours sleep a night. And that’s not always unbroken. I feel like most days I can tough it through but others are just dragging until I can lie horizontally again.
I can blame the kids,the dog, the husband, work, technology and the sun coming up earlier. But I really think I need to unload more. I have too much going on in my little headspace and I can’t seem to get it to a point where it stops listing off things I need to do or worries about this or that. My thoughts have no mute button which I feel is a major flaw in the system!
So this whole 30, (we are on day 20), has taught me so far the importance of sleep and balance. Not the “watch me fall over walking a straight line” kind of balance, but the act of managing your work, play and rest. It’s something I have to work on. And I have to try to do this with a busy schedule.
So this recipe is simple, tasty, easy to prep at the beginning of the week and you can change the ingredients to your taste. It’s the unsung hero of the pantry – Tinned Tuna.
- 1 large tin of tuna in springwater (good quality tuna with no added nasties)
- 1/3 cup Whole 30 mayonnaise
- 2 sticks of celery diced into small pieces
- 1/4 of red onion diced finely
- 1/2 lemon
- Olive oil
- 1 Apple ( I use pink lady) diced into small pieces
- Fresh or dried dill
- Salt and pepper
Optional: 1/4 cup of sauerkraut – I used Peace Love and Vegetables dill sauerkraut. If you’re not on whole 30 you can dice good quality gherkins instead.
Tuna-ing the Salad
- Drain the springwater from the tuna
- Place the tuna in a medium bowl.
- Add the celery, apple and onion
- Sprinkle with dill to your taste (I use about 1/2 teaspoon of dried dill)
- Drizzle with a little olive oil and squeeze with the juice from the lemon.
- Add the mayo and mix thoroughly.
- Finally mix through the sauerkraut or gherkins if you’re not on whole30.
- Season with sat and pepper.
Serve on some crispy cos lettuce leaves for an easy whole30 meal!