Chicken Salad

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Chicken Salad, Salad

This recipe is so yummy my son must sneak a bite while I am taking a picture! The chicken salad includes pickles which is a great opportunity to eat prebiotics and probiotics, simply use fermented pickles! Make a large batch and use leftovers for lunch.

Chicken Salad, Salad

Serves: 4

Ingredients:

  • 1 lb Boneless Skinless Chicken Breasts
  • 2 tsp Mustard
  • 3 Tbsp “Just Mayo”
  • 2 tsp Apple cider vinegar
  • 2 Bubbies pickles
  • 1 tsp Bubbies pickle juice
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 8 cups mixed greens
  • 2 cups Grapes
  • 2 cups Cucumbers

Directions:

Cook and shred chicken. Allow chicken to cool, then add mustard, mayonnaise, apple cider vinegar, pickles, pickle juice, salt, and black pepper. Mix together.

Serve 2 cups greens, ½ cup chicken salad, ½ cup grapes, ½ cup cucumbers.

Enjoy!

Gluten Free Zucchini Carrot Muffins

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zucchini carrot muffins

I hate to admit it, but muffins and donuts have become a routine part of breakfast at my house! It is amazing how quickly a special treat can turn into a habit! My solution, zucchini carrot muffins! My son loves them and has no idea they are different than the ones we buy at the store. I have made healthy muffins before, but these zucchini carrot muffins are by far the best! To make gluten free I use bob’s red mill 1 for 1 gluten free flour.

Gluten Free Zucchini Carrot Muffins

  • 2 cups shredded zucchini and carrot (approx 1 medium zucchini and 1 medium carrot)
  • 2 eggs
  • 3/4 cup raw sugar
  • 1/3 cup canola oil
  • 1 cup canned pineapple tidbits in 100% juice – drained
  • 3/4 cup rolled oats – processed
  • 1 1/4 cup gluten free rice flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Directions

  1. Preheat oven to 350.
  2. In a bowl mix dry ingredients rolled oats, flour, cinnamon, salt, baking powder and baking soda.
  3. In mixer add eggs and sugar mix until smooth. Then add canola oil and strained pineapple.
  4. Add dry ingredients to wet ingredients and stir until combined.
  5. Then stir in shredded zucchini and carrots.
  6. Fill muffin tins 3/4 full (approx. 1/4  cup). Bake at 350 for 20-25 minutes.

Smoothie Bowl

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My son has been refusing fruit recently, so I decided to be creative with lunch today. This smoothie bowl was a hit. I told him it is like ice cream and it was gone in not time!

DYK: Smoothies are a simple way to get fruits and veggies into your diet. Add protein powder and whole grain cereal, and you have a meal!

Smoothie Bowl

Ingredients:

2 cups frozen fruit (I used peaches, strawberries and blueberries)

1/3 cup coconut milk (or milk of choice)

1 scoop protein powder (20 grams protein)

1 kiwi

1/4  avocado

1/8 cup favorite whole grain cereal crushed

1 T coconut flakes

Directions:

Place frozen fruit in a bowl and thaw for 1 minute. In a blender add frozen fruit, milk and protein powder. I use my ninja single serve cup! Blend until smooth. Then pour into a bowl and top with kiwi, avocado, and crushed whole grain cereal mixed with coconut. Add variety with different frozen fruit and topping selections.

Banana Pumpkin Ice Cream

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Banana Pumpkin Ice Cream

I thought about making banana ice cream for over a year now. I kept putting it off thinking it was going to be too difficult or not taste good. I cannot believe I waited so long. Banana ice cream is delicious! You must make it today!

Banana Pumpkin Ice Cream

Ingredients:

2 frozen bananas (peeled)

4 Tbsp pumpkin puree

1/4 tsp cinnamon

1/8 tsp pumpkin pie spice

Directions:

Peel and freeze 2 bananas at least 1 hour before making the ice cream. Then blend frozen bananas in a food processor until almost smooth. Add pumpkin puree, cinnamon and pumpkin pie spice. Blend until smooth. Serve right away or put in a container and freeze. Enjoy!

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Leftover ice cream to freeze for later!