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!

Butternut Squash Mash

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Butternut Squash Mash

Ingredients:

4 cups butternut squash

1/2 cup coconut milk (use your milk preference)

1 Tbsp cinnamon

Directions:

Cooking a butternut squash: Cut squash in half, scoop seeds out, and place face down in baking dish with ¼ cup water. Bake butternut squash at 350 for 35-45 minutes, until soft. When finished let squash cool. Scoop squash from the outer shell.

Mix 4 cups butternut squash, 1/2 cup coconut milk, and 1 Tablespoon cinnamon together. You can eat this while hot or refrigerate for later.

Quick Note: Butternut squash has half the carbohydrate content of sweet potatoes!