Dill and Lemon Chicken Salad

Chicken Salad
Lots of you have been asking for easy make ahead options for lunch and dinner. Meal prepping on a Sunday is always a great idea, and this chicken salad is a great filling protein to add to any vegetable salad, sweet potato or sandwich. I even love it with some baked squash and steamed broccoli! If chicken isn’t your thing, try it with fork mashed chickpeas!

Another great tip… if you want to skip out on poaching your own chicken, make use of leftover roasted chicken or chicken from making stock. Another quick weeknight tip, buy a rotisserie chicken from your favourite store. I do find the chicken salad tastes best after the flavours have marinated in the fridge overnight!

Serves 6

Ingredients:

• 2 tbsp avocado oil mayonnaise, I like Chosen Foods brand
• 1 tbsp yellow or dijon mustard
• juice of 1 lemon
• 2 celery stalks, 1/4 inch dice (about 1/4 cup)
• 3 scallions, finely chopped (about 3 tbsp)
• 2 tbsp fresh dill, chopped
• 3 tbsp kosher dill pickle, finely chopped
• salt and pepper, to taste
• Cooked chicken

Poached Chicken Ingredients:

• 4 skinless boneless organic chicken breasts
• 1 lemon sliced
• 1 tsp sea salt
• 2 garlic cloves, peeled and smashed
• 1 bay leaf
• 4 peppercorns
• 1 small yellow onion, sliced
• 10 sprigs fresh dill
• broth or water to cover

Directions:

1. In a sauce pan add all ingredients for your poached chicken. Cover either with broth or water until there is liquid at least 1/2 inch above the ingredients. Bring to a boil then cover and lower heat to a simmer. Poach the chicken for 20 minutes or until cooked through. Remove pan from the heat, uncover and allow to cool in the pot for 25-30 minutes. Once cooled, pull the chicken with your fingers or a fork.

2. In a large bowl, whisk together mayo, mustard, and lemon juice until combined. Add the remaining ingredients. Mix in your pulled chicken breast and season with salt and pepper. For a tangier chicken salad add more mustard and lemon juice. For a more fresh flavour add more dill.

Serving suggestions
• Over a vegetable salad with a balsamic vinaigrette
• Romaine leaves, hummus, avocado and extra mustard
• Inside a baked sweet potato with steamed kale
• With coleslaw, crackers, and cut up vegetables
• Make a sandwich using my healthiest bread ever, with a side salad

Kale, Broccoli, and Minted Pea Detox Soup

Detox Soup This kale, broccoli and minted pea soup is insanely detoxifying and loaded with good-for-you ingredients. We know how great those green veggies are, plus I have added ginger, lemon, onion, cayenne, garlic, and turmeric for added anti-inflammatory, metabolism boosting, antioxidant and cancer prevention benefits. I love making this soup after a weekend of too much eating (and maybe drinking) to make sure I’m counter balancing with those extra green veggies!

Ingredients:

• 2 tbsp extra virgin olive oil + more for serving
• 1 yellow onion
• 1/2 inch nob fresh ginger, chopped or 1/2 tsp ground ginger
• 1/2 tsp fresh or ground turmeric
• 3 garlic cloves, finely chopped
• 1 head broccoli, chopped (about 2 1/2 cups)
• 3 cups packed kale
• 2 cups fresh or frozen peas
• 1 quart low sodium organic vegetable or chicken stock (homemade is great too!)
• 1 cup fresh spinach (optional)
• the leaves of 3 sprigs fresh mint (about 2 tbsp)
• juice of 1/2 a lemon
• salt and pepper to taste

Serves 6-8

Directions:

1.In a big stock pot, heat olive oil over medium heat.Add chopped onion and a pinch of salt and cook until soft, about 5 minutes. Then, stir fresh ginger, turmeric and garlic. Cook for 30 seconds.

2. To the pot add your broccoli, kale, peas, and stock. Bring to a boil then reduce heat to simmer for 4-5 minutes or until broccoli is cooked through. Once it is cooked add your spinach and mint.

3. Using a stick blender or regular blender carefully blend soup until smooth. I like to add a good amount of veggies into a blender with 2 ladles of stock. You might need to do this in several batches.

4. Season soup with salt and pepper and more lemon juice if desired. Serve with tasty extra virgin olive oil and your favourite sprouted chip or crunchy chickpeas! Store in an airtight container in the refrigerator for up to 5 days.

No Bake GF/Vegan Chocolate Chip Cookie Dough Bites (No Food Processor!)

Cookie Dough Bites
Happy Holidays everyone!
This will be my last recipe post for 2017, and it will certainly end off the year on a sweet note! This recipe was a personal request from you via Instagram poll, and I worked hard to get it right. I really wanted a ‘ball’ or ‘bite’ recipe that required no food processor. I find there are so many moments when I want something quick and sweet but don’t feel like busting out all the machinery. These come together in less than 5 minutes in 1 bowl and require only 7 ingredients with no bake time. This recipe will be added to my ‘go-to’ list, and the best part is they are vegan, gluten free, and refined sugar free. Wishing you and yours a happy and healthy holiday and I can’t wait to see share another year with you all. Thank you for your continued support!

Love,
Jen
Cookie Dough Bites
Makes 10-12 balls

Ingredients:

• 3 tbsp coconut butter, melted * can be subbed with coconut oil
• 1 tbsp vanilla
• 1/4 cup pure maple syrup (I like a darker variety!)
• 1.5 cups almond meal/flour
• 1/4 tsp salt
• 1 tbsp coconut flour (or you can sub for more almond flour)
• 3 tbsp 70% chocolate chips (or more!)

Directions:

1. In a large bowl, melt coconut butter (over stove top, or microwave), and whisk until smooth.
2. To the same bowl, add vanilla and maple syrup, then whisk until combined.
3. To the bowl add almond meal, salt, and coconut flour. Mix until smooth. The batter should resemble a real cookie dough. If you find it too wet to roll into balls, add 1/2 tbsp of coconut flour at a time, until desired consistency is achieved. Alternatively, you could add more almond flour until dough is formed.
4. Fold in chocolate chips.
5. Using a small cookie scoop or tbsp measure, scoop mixture and form into balls.
6. Store in an airtight container in the refrigerator for one week or in the freezer for one month!
Cookie Dough Bites