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March 14, 2016 , In: Eats , With: No Comments

Ain’t nobody got time to listen to me complain about paying for clean and healthy food!

So I’m gonna keep it short and sweet this week, people!

I’ve been trying to simplify, simplify, simplify in every aspect of my life. And this week, that meant having meals that were Whole 30 compliant but didn’t bog me down to the kitchen 24/7. Between work, hosting class, this blog, Stella & Dot, hosting gigs, working out, and life in general, I got other things to do than obsess over what I’m eating all day long.

I will preface this, however, by saying Week 3 is the first week my stomach growled since I started Whole 30! The first 2 weeks I never felt hungry. I feel like my body is getting accustomed to this clean eating and I’m digging how happy, healthy, and energetic I’m feeling!


There are a few other reasons I’m doing Whole 30 that I gloss over in this video, mainly because they are really boring like “I want to love my body and I feel like this will get me step closer to doing it!”.  Along with the fact that as I get older I have become very aware of my mortality and I think a lot about my family medical history, and it scares me to think that my previously unhealthy lifestyle could be the reason why I cause pain on my family in the future. The first few years of my adulthood I dealt with some family deaths that were really hard on me, and I often worry that I may experience the same unfortunate health issues. So, I’m eliminating anything that I feel my body and mind could respond negatively to in the long run. Woof, that was really serious. I’m not going to bore you with that, because I know everybody has those thoughts – but if you do want to talk more about serious stuff like that, I’m here.


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I’d like to share a favorite recipe from the Whole 30 Cookbook that I can whip up in less than 5 minutes, refrigerates beautifully for leftovers, and is a quick snack or light meal that I can easily pack up and take to work. Plus, the substitute for mayo is… AVOCADO! So, you’re giving yourself healthy fats to give you brain power plus upping the delicious factor 1000000%

Mayo-less Mexican Tuna Salad

Serves 2


  • 1 avocado, pitted and peeled
  • 2 cans (5 oz each)  tuna, drained
  • 3 green onions, thinly sliced
  • Juice of 1 1/2 limes
  • 1/2 jalapeno, minced
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 big handful of arugula, or mixed greens
  • 1 bell pepper, top and seeds removed but still whole (optional)


  1. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeno, cilantro, chili powder, salt, and pepper and mix well.
  2. Spoon the tuna mixture onto a bed of arugula or mixed greens, or, scoop it into a bell pepper that has had the seeds removed. Squeeze the juice from the remaining 1/2 lime over the top and serve. Enjoy with tomato slices, or raw carrots and celery and your favorite Whole 30 compliant dipping sauce.


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Kylie Hodges

I'm Kylie, and you've just been BLONDE-SIDED! I'm a TV Host/Red Carpet Reporter/HGTV Producer & lover of all things deliciously social. If you love DIY, cooking, and want a behind-the-scenes glimpse of my red carpet life, then you've come to the right place. Please excuse the snark, but it's not my fault- I'm a millennial!

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