Chicken Salad

This is a great recipe if you are looking for a light, health meal! Also, it is great for picnics and summer parties!

Here are some ingredients you can use:
Canned chicken or Grilled Chicken
Green onions
Red pepper
Green pepper
Poppy seed salad dressing
Rice or Quinoa (optional)
I love to eat this salad with GF tortilla chips! I typically do not include rice or quinoa with this salad but I did in this picture. I usually just eyeball the proportions of the ingredients depending on how many people I am making this salad for.
I always start with the vegetables and grapes (if you decide to include grapes) and then I add the chicken. After the chicken is in, then you add as much or as little salad dressing as you like! If you are planning on taking your chicken salad somewhere, then I would wait until you are at the event to add your salad dressing… it can get soggy if you drench it in dressing and leave it in the car or the fridge for a while. You could avoid the sogginess all together and just eat it without the salad dressing. (The salad dressing is very yummy though so I would recommend using it).
And then you’re all done!

We found this recipe from “itsrainingveggies” account on Instagram. This is the direct link to Bethany’s blog if you are looking for more fun recipes!

Honey Garlic Lime Shrimp

This shrimp was so yummy I wanted to marry it!

Here’s what you need to make it:
1 tablespoon of olive oil
3 tablespoons of honey
1/4 teaspoon of salt
4 dashes of cayenne pepper
1 teaspoon of garlic powder (you could also use freshly minced garlic)
3 drops of lime essential oil (you could also use 1 1/2 tablespoons of lime juice)
I cut off the tails of the shrimp and put them in the frying pan. I mixed all the other ingredients together in a small bowl. Then, I put the sauce on top of the shrimp and cooked it on medium heat!

We found this recipe from “itsrainingveggies” account on Instagram. This is the direct link to Bethany’s blog if you are looking for more fun recipes!

Is It Possible to Stay Healthy Over the Holidays?

Is It Possible to Stay Healthy Over the Holidays?Fat, sugar, and salt dominate many holiday recipes. This can make it seem tough to stay healthy or keep weight off over the holiday season. After all, who would dare change grandma’s famous stuffing? The answer is, you would!

It’s certainly possible to make healthy substitutions, even in classic holiday recipes. Try these holiday recipe hacks to make absolutely delicious (and much more healthy!) holiday meals:

Substitutions are allowed

There are many meals where you can use some sleight of hand and no one will know the difference. Here are several ways you can add nutrition to food and strip out unnecessary health hazards, without sacrificing taste:

Fat: Your baked goods have a lot of fat in the form of butter or shortening binding things together. Instead of using only fatty substances as binders, try healthy foods like unsweetened applesauce or mashed banana. If you’re a dedicated cook, you can also take inspiration from the classic cowboy cake recipe and boil raisins down into a sticky mass and use that as part of your binder. Just remember that fruit adds more than binding ability, it adds moisture to a recipe. So, experiment before you serve your guests.

Sugar: Many healthy options beat out white sugar every time. These include raw honey, dates, stevia, coconut sugar, maple syrup, blackstrap molasses, and brown rice syrup.

Another option that is particularly applicable over the holidays is to go a little heavier on the spices and lighter on the sugar. Some extra vanilla extract and pumpkin pie spice mixed with a half tablespoon of molasses and only half of the sugar required by the recipe can still make a delicious pie filling. Just add about 1/4th extra spice and see how everything tastes!

Wheat: Many people say that stuffing or the dinner rolls are their favorite part of a Thanksgiving meal. Fortunately, there are many, many options when it comes to flour. You aren’t stuck with wheat. Here are several flours you can try this holiday season: almond, amaranth, barley, bean (mix with sorghum flour to counteract any bitter flavor), rice, buckwheat, chestnut, chia seed, coconut, cornmeal, hemp, lupin, Montina, oat, quinoa, and spelt. Some of the above-listed flours have the added benefit of being gluten free!

Salt: While you probably shouldn’t replace the amount of salt required in a baked recipe, you can usually cut the salt required by many meals by half. And, here’s a trick: add citrus in place of salt. This can make your taste buds think they are enjoying salt when they aren’t.

Rein in the excess

Food surrounds us during the holiday season. Here are a three tips to help you rein in the excess while you are eating or cooking:

  1.  Use smaller plates. Whether you are hosting a party with little treats or a full-fledged dinner, smaller plates will help your friends and family eat smaller portion sizes while still feeling as if they are eating their usual holiday feast.
  1. Pair down the toppings. Instead of smothering foods in toppings like cheese or whipped cream, serve just a dollop. Your guest will get to enjoy the delicious food without just tasting a topping.
  1. Cut thin slices. Pre-cutting thin, even slices of pie or turkey can help keep portions reasonable without anyone feeling as if they are being short changed in the food department.

It can be such a fun challenge to add nutrition to traditionally sugary or unhealthy recipes! Be sure to share your favorite healthy recipes with us on our Facebook page this holiday season – and let us know if you come up with an additional way to add nutrition to a holiday classic.


Lentil & Quinoa Chili

Lentil & Quinoa Chili

1 Medium Onion
1 large bell pepper
10 cups of organic chicken broth
5 cloves of garlic, finely chopped
4 tsp of chili powder
1 tsp of cumin
1/8 tsp cinnamon
2 cups of Lentil beans
1/2 c of rinsed quinoa
2 (15 oz) of organic diced tomatoes
Salt to taste
1/4-1/2 chopped cilantro
Avocado for topping if desired
Meat or other beans if desired

I chopped and added all ingredients put it in the crock pot and let it cook for about 5 hours on high.
I combined two recipes and this is as close as I got to recreating it. You may need to add additional water if it gets too think. Add cilantro in the end then top with avocado. Enjoy!

Stuffed Mushrooms


16 even-sized open cap mushrooms, stalks cut level

3 Tbsp. olive oil

1/3 cup butter

3 cloves garlic, chopped very finely

2 Tbsp. fresh thyme, chopped

1-1/2 Tbsp. lemon juice

Salt and freshly ground pepper to taste

1/3 cup fresh breadcrumbs


Preheat oven to 400 degrees.  Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow baking dish with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning.  Spoon a little garlic butter onto each mushroom, then lightly press the breadcrumbs on top.  Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Oven Baked Zucchini Fries


3 zucchini (1 lb)

1/4 cup grated Parmesan cheese

1 packet Shake & Bake coating mix

1 small egg


1.  Heat oven to 450 degrees

2.  Trim the zucchini – cut crosswise in half, then cut each piece into 1/4 inch sticks.  Add cheese to coating mix in shaker bag; shake gently to combine.

3.  Whisk egg in medium bowl.  Add zucchini; toss to coat.  Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat.  Spread onto baking sheet sprayed with cooking spray.  Repeat with remaining zucchini.

4.  Bake for 12 to 13 minutes or until golden brown, turning the baking tray 180 degrees after 7 minutes to facilitate even baking.

Chicken Fried Rice


3 cups rice, prepared

1/2 pound boneless, skinless chicken breasts, cooked

1 cup peas and carrots, frozen

1 white onion, chopped

2 cloves garlic, minced

2 eggs

3 Tbsp. sesame oil

1/4 cup soy sauce


1.  Prepare rice according to package instructions to yield 3 cups cooked rice.

2.  Heat sesame oil in a large skillet on medium heat.

3.  Add onion, garlic, peas, and carrots.  Stir fry until tender.

4.  Crack eggs into pan and scramble, mixing throughout vegetables.

5.  Add rice, chicken, and soy sauce to pan.  Stir in soy sauce and remove from heat.


Crockpot Beef and Broccoli


1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consomme

1/2 cup soy sauce

1/3 cup coconut sugar or honey

1 Tbsp. sesame oil

3 garlic cloves, minced

2 Tbsp. cornstarch

2 Tbsp. cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)

Hot cooked rice (brown rice or riced cauliflower)


1.  Place beef in crock pot.

2.  In a small bowl combine consomme, soy sauce, brown sugar/honey, oil, and garlic.  Pour over beef.  Cook on low for 6-8 hours.

3.  In a cup, stir cornstarch and sauce from the crock pot until smooth.  Add to crock pot.  Stir well to combine.  (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture.  Boil until your desired consistency is reached.)

4.  Add broccoli to the crock pot.  Stir to combine.

5.  Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6.  Serve over hot cooked rice.

Chicken Tortilla Crockpot Soup


1 pound shredded, cooked chicken

1 (15 oz.) can whole peeled tomatoes, mashed

1 (1o oz.) can enchilada sauce

1 medium onion, chopped

1 (4 oz.) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 oz.) can chicken broth

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 bay leaf

1 (10 oz.) package frozen corn

1 Tbsp. chopped cilantro

7 corn tortillas

Vegetable oil


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.  Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.  Stir in corn and cilantro.  Cover and cook on low setting for 6 to 8 hours or on high setting 3 to 4 hours.

Preheat oven to 400 degrees.

Lightly brush both sides of tortillas with oil.  Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes.

To serve, sprinkle tortilla strips over soup.

Avocado and Tomato Salad


4 cups avocados, diced medium

2 cups grape tomatoes or 2 cups cherry tomatoes

2 cups cucumbers, peeled and diced medium

1 cup red onion, dice small

4 Tbsp. fresh cilantro, chopped

2 tsp. fresh garlic, minced

2 Tbsp. lime juice

1/4 cup olive oil


Fresh black pepper

Lettuce (if you want)


Toss all ingredients in a bowl and top on a bed of lettuce (if desired).

Makes 8 servings