Paleo No Mayo Egg Salad and a 6 Mo Update

Tomorrow officially marks my 6 month mark into this very "natural" of processes... that is, offspring production. Seriously. 6 months. That makes me realize how lackadaisical I've been with updating you guys with my cooking, paleo eating and cavebaby growing. But we've also been on a paleo challenge with weekly food swaps that has afforded me the opportunity to be lazy in the kitchen for the first time in over a year. (I think I like "lackadaisical" better than "lazy.")

Thus far, I've been pretty good. CB John didn't want me getting all obsessed and bajiggity with logging and staying strict throughout this 45 day-ish challenge, and he probably is right. But I do kind of regret not having done it because I feel I'm a bit off course with my fruit and nut consumption. I think I've doubled the amount of fruit I eat, and I'm lucky I haven't gained a ton of weight. Although, comparatively, my diet is probably much healthier than what's conventionally recommended.

Another change I've made: I started taking fish oil. I was really irregular about this pre-preggo period because we're mostly consuming pastured meats, organic vegetable matter and not much in terms of nuts or bad cooking oils. But I figured if I'm going to take this whole motherhood thing seriously, I might as well boost my N-3's and help that brain development. Besides, how else will he become a ridiculously strong and fast, musically-gifted and mathematically-inclined athlete? (Is that Asian mom of me?) Anyway, I've tried the super-duper-extra-high-EPA/DHA-content liquid versions of Nordic Naturals, Carlson's and Stronger Faster Healthier. The first two tasted like potpourri infused fish... not pleasant. SFH is MUCH better and the cost per mg of EPA/DHA is way more economical. I'd not hesitate to recommend this to all economy brand fish oil consumer out there. Seriously. AND it's paleo friendly - no random ingredients or gluten encapsulation.

Taken about a week ago
@23 weeks

So where am I today? At 24 weeks (minus a day), I've gained 13 lbs. I'm convinced it's mostly belly and boob, and a little extra ass that I've always wanted. (I hope that part stays, postpartum.) I'm still active and mobile. I'm still doing most WODs as prescribed, just much slower with frequent breaks. I'm not worried about getting my heart rate up too high; however, I am concerned about regulating my core temperature. The latter kind of takes care of the former. I hardly sweat anymore, but I'm still moving, feeling pretty good and lifting heavy. In the last 6 months, I've PR'd my Overhead Squat (130#), Deadlift (220#), Front Squat (190#) and came close to hitting my max Back Squat (205#/215#) just a few days ago. I think I could have hit a new BS PR, too, but I do listen to my body and I felt good there. I don't know how you other CrossFitters and active ladies feel about lifting heavy and squatting to depth, but I AM NOT recommending this for everyone. It would be irresponsible of me as a trainer to push our preggo ladies to maintain intensity and pre-preggo weights. I've been at this for 3 years, I'm being very careful and I'm sure my muscles and connective tissue, work capacity and endurance have been conditioned enough to support the level of work I've been doing. I've cut down the number of workout sessions from a pretty steady 4-5 days a week to a more common 3, maybe 4 days a week. It's hard for me to hold back but I know I have to, just like I know I can't give in too often to my brain and tummy crying out for spicy noodles.

Also, little caveboy isn't too little. He's measuring big at about +4-5 days, so let's hope he comes a little early. I'm a little lady with little hips and CB John and his siblings were not small babies.... seriously. 10+ pounders.

Anyway, there's my full disclosure and 6 month update. We'll see what happens in the next 3 months!

This egg salad is so simple. It can be dressed up or left pretty "cas," as is, much like yours truly. :) It contains all the basic ingredients of a good egg salad. Added fat/oil and a bit of acid for that tangy flavor. Add paprika, celery, and/or celery seeds if desired, and more oil or real mustard instead of mustard powder if you prefer a creamy/saucy egg salad. And tips on the perfect boiled egg.

Paleo No Mayo Egg Salad
8 hard boiled eggs
1 small, ripe avocado
1/2 tsp mustard powder
2 tbsp apple cider vinegar (or more, to taste)
1/2 tsp sea salt

Separate egg whites and yolks. Put yolks, avocado, mustard powder, apple cider vinegar and salt in a large bowl and mash until smooth. Chop or crumble egg whites, and fold into avo/yolk mixture.

That's it! I'm not joking with you, this egg salad is delicious. (Or hopefully, it's not just my egg salad craving pregnasty self thinking it's tasty.) Anyway, adjust mustard and vinegar to taste, add the aforementioned ingredients if desired!