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

Lentil Bowl with Spicy Cashew Sauce

Lentil Bowl with Spicy Cashew Sauce
There has been so much amazing action on Instagram lately and I’ve been loving all of your feedback. This recipe was requested by you! It is one of my weeknight go-to’s. I’ve been loving having a few vegan recipes to quickly put together throughout the week. You can prepare all of the components over the weekend and utilize them in different ways throughout the week. Feel free to use your favourite veg or even switch up a different bean-the possibilities are endless! For the base of this recipe I use the crispy cauliflower brown rice that I posted last week. I make a big batch and eat it throughout the week (FYI quite delicious with fried eggs over top!). Remember that healthy eating doesn’t need to be expensive, difficult or confusing. Buy real food and spend a few hours preparing and you’re set.
Lentil Bowl with Spicy Cashew Sauce
Serves 3-4

Ingredients:

• 1 tbsp sesame oil or avocado oil
• 1/2 red onion, sliced (about 1 cup)
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1/2 cup red cabbage, shredded
• 1 cup broccoli, chopped
• 3 cups cooked brown lentils (1 cup dry if cooking from scratch)
• salt
• 1 batch of Crispy Cauliflower Brown Rice
• 2 scallions thinly sliced (whites only)
• 1/4 cup toasted pumpkin seeds
• lime wedges (for serving)

Sauce Ingredients:

• 1/2 cup cashew butter (peanut or almond butter works well too!)
• 1 tsp sesame oil
• 1/4 cup rice vinegar
• 3 tbsp reduced sodium gluten free tamari
• 3 tbsp sambal oelek or sriracha
• 1 tsp honey or maple syrup
• juice of 1 lime
• 3 tbsp of water

Directions:

1. If you are cooking your own lentils, put them on the stove first. While they are cooking, heat 1 tbsp of desired oil into a large non-stick skillet over medium/high heat. Cook red onion until they soften, season with salt and add peppers. Cook for another 5 minutes.

2. Once peppers have softened, add zucchini and cook until they begin to slightly brown. Add red cabbage and allow to soften (about 6-7 minutes). Add your broccoli, stir, and turn heat to low.

3. For the sauce, add all ingredients to blender and continue to pulse until smooth.

4. Time to assemble! Add your cauliflower brown rice to a bowl, top with veggies, lentils, scallions and pumpkin seeds. Serve with the spicy cashew sauce and lime wedges.

Lentil Bowl with Spicy Cashew Sauce

Zucchini and Date Muffins with Cashew Ginger Frosting

Zucchini and Date Muffins with Cashew Ginger FrostingThere’s nothing better then having freshly baked muffins on a Sunday morning. Sometimes you need a sweet side to those scrambled eggs and that can always be especially difficult for someone who’s eating gluten free. Healthy, nutrient rich muffins are a fantastic breakfast idea for those who don’t make time for it. Even if you aren’t hungry right away, you can throw one in your bag and it’ll be ready when that mid morning hunger comes along.

Not only will get a good balance of whole grains, healthy fats and fiber, but you’ll also get a serving of veggies! Have no fear, the only way you’d know theres zucchini is by those green specks, otherwise you’d have no idea. These muffins are awesome on their own, but have added decadence from this vegan cashew ginger frosting. You can play them off as cupcakes for the little ones. As always this recipe is gluten, dairy and refined sugar free… Have a great weekend!
Zucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger Frosting

Muffin Ingredients:

• 1 ripe banana
• 1 zucchini
• 3 eggs
• 1/4 cup coconut oil (add 3 more tbsp if you like a super moist muffin)
• 3 tbsp date syrup (maple syrup or honey will work too)
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 cup gluten free oat flour
• 1/2 cup buckwheat flour
• 1/2 cup coconut sugar
• 5-6 medjool dates (chopped)
• lemon zest (optional, for serving)

Frosting Ingredients

• 1 cup cashews (soaked overnight)
• 1 inch piece of ginger (finely grated)
• 3 tbsp pure maple syrup (agave or stevia to taste will work too)
• 1 1/2 tbsp melted coconut oil
• 1 tbsp lemon juice
• pinch of salt
• 1 tsp alcohol free pure vanilla extract (or vanilla powder will work, or fresh vanilla beans from pod)
• almond milk as needed

Makes 12 muffins

Directions:

1. Preheat oven to 350 degrees. Line muffin tin with liners. In a large bowl,mash your banana until no lumps remain. Process or grate your zucchini. Then whisk into your banana mixture. Once well combined add your eggs,coconut oil, date syrup and vanilla.
2. In another medium mixing bowl, sift together remaining ingredients dry ingredients (leave out the dates).
3. Slowly add your dry ingredients to the wet until well combined. Fold in your chopped dates.
4. Using two spoons, add batter to muffin liners until 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
5. While the muffins are baking, you can make your frosting. Add all ingredients up until almond milk into a food processor or high powered blender. Add almond milk until desired consistency is reached. Store in the fridge.
6. Once muffins have cooled, frost using a blunt knife or spatula. Finish with lemon zest! Frosted muffins have to be stored in the fridge.
Zucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger Frosting