Avocado Chicken Salad

As I’ve said before, even the most delicious of meals can get boring day in, day out. But, any protein can be spun a different way (#leftoverremix). And given the good feedback that was received for the Avocado Egg Salad, as well as the leftover roasted chicken, Avocado Chicken Salad just seemed like the perfect thing to share. First, every last morsole of chicken has been picked from the bones. I have spared the photo of the chicken carcass (very visceral and Game of Thronesy). Next, the shredded chicken has been seasoned with lemon juice, salt and pepper. For the cream factor, about 3/4 of a very large haas avocado was used. Also, to give it a little bit of a twist, yellow mustard and a pinch of hot sauce has been added, as well as onion and about 2 teaspoons of chia seeds. While chia seeds don’t exactly add any flavor, they do give a bit of extra moisture. When diluted in liquid, the seeds omit a gel (don’t freak out, you won’t even notice it) that is beneficial for your digestive tract. Why not include that in your meal?

Also, if you’re looking to avoid carbs, the chicken salad can work well as a dip with carrots or zucchini.

One Pan Meal: Roasted Chicken

Sunday is meant to be a day of leisure so don’t let meal prep consume it! There are plenty of meals that cook all together and don’t demand too much time. Above is roasted chicken with red potatoes and veggies.

One pan=one dish to wash=more couch time:)
The veggies chosen are Brussels Sprouts and Eggplant with Mushrooms and Onions thrown in. We have selected these because they make great absorbers and there’s a lot of fat (and flavor) to catch! They have been lightly seasoned with a mix of olive oil, lemon juice, and oregano. Make sure to throughly clean and then season your bird. We used the same flavor assortment (EVOO+lemon+oregano). Also, position is key to make sure your veggies get maximum drip.

The rule of thumb is about 20 minutes per pound (this chick is about 6lbs). The end result is a delightful aroma, a quick cleanup, and meals for the week.

Watermelon Feta Kale Salad

Now, I will admit: I have not always been on board with inter-flavor pairings (call me old fashioned). I never got why people dipped their French fries in milk shakes or why salted caramel was so sought after. But, in discovering how real, natural food can compliment each other, I have grown to appreciate a little sweet with the tangy and that is exactly what this salad bring to the table.

Ingredients: One Cucumber; One half of a Seedless Watermelon (or a quarter of a regular); pack of Feta Cheese; 2 tablespoons of Chopped Walnuts; Black, Seedless Grapes; Few Bunch of Kale; Bunch of Mint Leaves

Directions: Finely chop mint leaves. Break apart kale and lightly sprinkle about half of the mint throughout. Ball melon and cut apart grapes. Add to salad. Add feta crumbles and walnuts throughout. Sprinkle the remaining mint on top. For the cucumber, we have “veggetti’d” (or spiralized) it and placed it on the bottom. This can also be chopped and added normally.

You’ll find that between the watermelon and cucumber, dressing is unnecessary. This salad is a friendly battle of flavors, while also being cool and refreshing. Remember, especially with temperatures going up, it’s not just water that can hydrate you.