All Posts Tagged ‘Chicken

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Cherry Chicken Lettuce Wraps

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Finally sucking it up and learning how to make homemade dairy-free mayo has opened a whole new world of food for me. I now love making a big batch of the plain mayo, and then experimenting with it in all kinds of recipes, adding different flavours, etc.

Yesterday I threw this Cherry Chicken Salad together and made enough for a couple days of quick, cold lunches. Delicious and refreshing!

Ingredients:

-3 chicken breasts, cooked and cubed (I usually just bake mine with salt and pepper)

-3/4 cup dairy free mayo

-1.5 tablespoons of dill

-squeeze of lemon

-1 cup cherries, pitted and halved

-1/2 cup diced celery

-1/2 cup diced cucumber

-1 apple, diced

-1/2 cup walnuts, chopped (optional)

-lettuce for wrapping

Directions:

  1. Mix it all together and serve in lettuce wraps, or between two pieces of toasted gluten free bread. Yum!

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Eat well, move your body, and have a great week!

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Whole 30 – Week 2 – Meal Plan

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Hey there! Wow, this no caffeine thing has been ROUGH. For the first 3 days I had a non stop pounding headache, was exhausted during the day, and awake in the middle of the night. By day 4 I was feeling way better though, and I’m excited to see how things improve even more over the next few weeks.

Here’s my meal plan for this week. A few breakfasts that I will double, and leftovers for lunch every day. 

Breakfast:

Yams and Eggs (There isn’t much to this “recipe” but it’s one of my favourites. I chop the yams into cubes and fry them in coconut oil and steak spice until cooked through. I remove them from the pan and cover them to keep them hot. Then I quickly fry 2 eggs and put them on top of the yams. You could partially boil the yams at the beginning of the week to make them quick and easy to fry up in the morning.)

Sweet Potato Breakfast Skillet

Potatoes with Kale and Bacon

Crustless Quiche

Dinner:

Mexican Meatza

Chocolate Chili on spaghetti squash

Spicy Coconut Shrimp Bisque (skip the corn)

Sweet Pineapple Ginger Meatballs 

Lemon Garlic Chicken on Zoodles and Kale

Italian Sausage and Zoodles

Moroccan Spiced Salmon

I suggest tripling the Chocolate Chili and Spicy Coconut Shrimp Bisque and freezing them for Whole30 emergencies. Those are two of my favourite recipes…you won’t be sorry!

Enjoy!

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A Healthy Vacation – Part 1 – Whistler

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Over the course of this summer, I’ve heard a lot of this:

“I’ll start eating healthy after my vacation is over.”

“It’s impossible to eat healthy on vacation.”

“It’s too hard to eat healthy while camping.”

“Whole30 is impossible on vacation.”

Of course, I took this on as a challenge to prove that it IS all possible, and that it’s not that difficult or time consuming with a little guidance and prep work. We had two short trips almost back to back, giving me two opportunities to test out my ideas. (Read Part 2 – Camping to see how we stayed healthy on our road trip to Alberta).

First, we got to spend a weekend in Whistler with our good friend and her daughter. We stayed in a lodge with a full kitchen, making this the easier of the two challenges. Still, we only had 2 nights there, and I wanted to spend as little of that time in the kitchen as possible, so I prepped almost everything ahead of time.

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Here’s a complete list of what I packed:

Green beans

Kale/Swiss chard mix, washed and torn

Yellow carrots

1 large zucchini

4 avocados

1 bunch of bananas

Cherries

Apples

1 dozen eggs, half of those hardboiled

Chicken (2 large bone-in breasts and 2 large thighs)

Homemade sausage patties

Homemade meatballs

Partially cooked diced yams

Cooked beets

Cashews

Larabars

Date/Coconut balls

Black coffee

At first glance, all that cooked food may look like a lot of prep work, but it really wasn’t. I like to keep it simple and use shortcuts.

For the chicken, I threw it all in a crockpot the night before with about 1 tbsp of rosemary, 1 tbsp of basil, 1 sliced lemon, salt and pepper, and drizzled olive oil on it. I let it cook all night on low, then let it cool in the morning and packed it away in tupperware. This took about 5 minutes of hands on time.

For the beets, I also used the crockpot. I scrubbed them, threw them in the crockpot and covered them with an inch or two of water. I cooked them on high for 2 hours. Once they cooled, I slid off the peels and then packed them in tupperware. Maximum ten minutes of hands on time.

The meatballs and sausage patties were what took the most time, and so I doubled both recipes knowing that I could use the extra for camping the next week. For the meatballs I used the Greek version of Melissa Joulwan’s meatballs. I packed half of them in a tupperware and froze the other half in a ziploc freezer bag for camping. For the sausage patties, I used my absolute favourite homemade sausage recipe from Stupid Easy Paleo, found here. I did the same as I did with the meatballs, packing half in a tupperware container and freezing the rest in a ziploc freezer bag for camping the next week. This only took about 30 minutes of hands on time the night before our trip.

While the meatballs and sausage patties cooked in the oven, I peeled and chopped about 6 small yams. I fried them in coconut oil but left them slightly hard so that they wouldn’t get mushy over the next few days. This took about 15 minutes of hands on time, and about 15 mins of frying time. 

The morning of our trip, I threw it all in a cooler and unloaded it all in the fridge once we arrived. Over the weekend, we simply ate different combinations of all these foods. Bonus, we came home with a ton of leftovers that we ate at home over the next couple of days. All of this food was Whole30 approved, and because I’m not actually doing the Whole30 challenge this month, eating this way for our 3 main meals a day left room for treats like this that I found at the Whistler Farmer’s Market:

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Apple Bacon Pie. Seriously.

Spending the small amount of time to do this ended up saving us a ton of money (dining out in Whistler is expensive!), a lot of frustration and exhaustion trying to keep our two wiggly children quiet and entertained at restaurants, and left us with so much extra time to explore and have fun. 

Try it, I know you can do it!

(Side note: I was so happy to bump into Caveman Grocer at the Whistler Farmer’s Market. Check her out!)

Kayaking in Whistler

Kayaking in Whistler

Morning run around Lost Lake, Whistler

Morning run around Lost Lake, Whistler

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Lemon Garlic Chicken on Zoodles and Kale

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I love repurposing leftover chicken! For this recipe I used an extra FlavorGod chicken breast that I had baked the night before, making it a quick and easy recipe for lunch the next day. The amounts of seasoning are suited to my taste, so feel free to adjust them to suit yourself. Enjoy!

Ingredients

1 cooked chicken breast, sliced (mine was rubbed in coconut oil and about 3/4 tbsp of FlavorGod’s Lemon Garlic seasoning, and then baked the night before)

1 bunch of kale, washed, chopped and ribs removed

1-2 zucchini (I used yellow but any kind will do)

1/8 cup of Tessemae’s Lemon Chesapeake sauce

1/2 tbsp of fresh parsley, washed and chopped

Directions

Using a vegetable spiralizer, spiralize your zucchini into zoodles.

Heat a large frying pan to medium high. Pour about half of the Tessemae’s sauce into the pan, and then fry the zoodles in the sauce for a few minutes, until they start to soften.

Add the chopped kale and the rest of the Tessemae’s sauce and stir to combine. Put a lid on the pan, turn the heat down to medium, and let the kale soften.

Once the kale has softened, place your zoodle and kale mixture on your plate and topped with the sliced chicken breast. Sprinkle with fresh parsley and enjoy!

PS. If you haven’t discovered Flavor God spices or Tessemae’s sauces yet, you’re missing out! Check them out at http://www.flavorgod.com and http://www.tessemaes.com. Most, if not all, are Whole30 approved!