Am I the only one who associates chicken salad with every picnic, luncheon, or any party/get-together for that matter?! It makes perfect sense though since it feeds a large crowd and is easy to make. I’m a little picky about my chicken salad though. I like it to have the right proportion of everything and the crunch factor is a must!
The other week, I had some extra chicken left over and threw it in the Crock-pot with no plan of what I was going to do with it. Until…I started craving something chicken salad. 🙂 I love that while the chicken cooks away, I can prep all the other ingredients without having to keep an eye on it. Plus, I feel like everyone is always trying to find an excuse to use their Crock-pot more. It’s simple, tasty, and can be catered to exactly how you like it! This is my personal favorite combo, (hence the name) 😉 but add more of this and that if you need to! 🙂
2.5 pounds boneless, skinless, chicken breast
2. Tbsp coconut oil
1 cup cup mayo or veganaise (if you add veganaise, you may need to add just a smidge more!)
1.5 cups red seedless grapes
1 and 1/4 cup slivered almonds
1/2 cup organic spicy brown mustard
1 Tbsp cumin
S & P to taste
Red leaf lettuce
What to do:
Place the chicken breasts and coconut in the Crock-pot on high for 2-3 hours (or until chicken is fully cooked). Shred and cool. Once the chicken is completely cool, in a large bowl, add all ingredients and mix until all remaining ingredients are combined. Cut open the croissant and add one leaf of lettuce. Scoop chicken salad into lettuce and dig in!
The combination of the red leaf lettuce and croissant make it one of my favorites and complete the dish! Give it a try. 😉
Our sugar consumption has been a little higher than normal over here. My body is blantently craving veggies. I can’t deny it. It needs some more real food asap! This detox bowl that is packed with veggies is a spin on my Veggie Cornucopia. Both are equal delicious and filled with nutrients that your body needs. Pick up some of your favorite veggies and get the oven ready. Your body will thank you! 🙂
2 large beets (peeled and cut into 1 inch pieces) (Chop beet greens and stems into 1 inch pieces and set aside)
2 Yukon potatoes (cleaned and cubed into 1 inch pieces)
1 sweet potato (peeled and cubed into 1 inch pieces)
4 kale leaves (stems removed and torn into small pieces)
*I took a picture of the snap peas before making this for dinner and forgot to add them. You can completely switch up the recipe with what veggies you like best! 🙂
What to do:
Preheat oven to 400 degrees. Lightly drizzle EVOO onto two large baking sheets. Place all beets, potatoes, broccoli, and onion onto the baking sheets. Bake for 45 minutes to an hour. Stir occasionally and check often between 45 and 60 minutes.
Meanwhile, cook the rice as directed. Set aside.
In a large pan drizzle EVOO lightly on medium heat. Add beet greens and kale. Cook for about 20 minutes or until wilted and crispy. Stir often and make sure they don’t burn.
To build the bowl: You want the same ratio of rice and veggies. Spoon rice onto the bottom of your bowl. Add veggies from the oven. Add greens from pan. Lightly drizzle with balsamic vinegar. Top with a dollop of guacamole and hummus. Eat your heart out! 🙂
I’m a salmon-lover. It’s no secret and I have no shame. If I can eat a large portion of something, still not be hungry afterwards, and not feel bloated in the process? Sign me up! This was a fun twist on flavors in the kitchen that I don’t normally pair together. They compliment each other so well it’s as if they were long-lost lovers. I’m so happy with the way it turned out and I know you will be too when you add it to your menu this week or next! Wink-wink!
About 1.5 pounds salmon
1 Tbsp natural and local honey
2 Tbsp EVOO
2 tsp crushed garlic
What to do:
Preheat oven to 350 degrees. Line the bottom of a deep dish baking pan with foil. Place the two limes, sliced at the bottom and middle of the pan. Place the salmon on top of the limes. In a small bowl, mix the honey and garlic. Spread evenly across the salmon. Fold the foil lightly together to close the top. Bake for 25 to 35 minutes or until thoroughly cooked.
It will be the phrase out of everyone’s mouth once they try this. I promise. It’s the perfect seasonal salad for the in between temperatures that each day keeps bringing. It’s refreshing and hearty with a dressing that adds the perfect complimentary touch of tangy sweetness.
2 cups cooked pearled couscous (I used tri-colored)
1/2 cup chopped and quartered dried apricots
1/2 cup chopped and quartered pitted dates
1/4 cup craisins
1/3 cup golden raisins
1/2 cup slivered almonds
3 leaves of kale, chopped and wilted
4 shallots, peeled and slivered
2 Tbsp Apple Cider Vinegar
2 Tbsp EVOO
S and P to taste
What to do:
Cook couscous according to package. Remove from heat and let cool completely. Add a Tbsp of water to kale and wilt at about medium heat until slightly wilted. Remove from heat and set aside. Cook shallots until slightly brown with about a tsp of EVOO. Remove from heat and set aside. In small bowl, prepare dressing. Whisk until emulsified. In a large bowl, combine all ingredients. Pour dressing over all ingredients in bowl and mix. Serve. 🙂
It’s a sweet and savory and all things yummy for any night of the week. It’s nearly impossible to mess up and only requires about 30 minutes from start to finish!
1 lb ground hamburger
1 cup uncooked rice
2 15.5 oz cans of organic kidney beans
1 15 oz can tomato sauce
1 tomato (cubed)
1/2 red onion (chopped)
1/4 cup ketchup
1 tsp crushed red pepper
1 Tbsp local honey
1/2 tsp onion powder
1 Tbsp + 2 tsp chili powder
chipotle chili pepper powder sprinkled
1 tsp garlic powder
1 cup water
What to do:
Cook one cup rice according to packaged directions. While the rice is cooking, in a large pot brown the hamburger. Add all ingredients (included cooked rice) to the hamburger and cook for 20 minutes on medium to medium/low. Stir occasionally to avoid sticking. Remove from heat and serve!