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!

How to Get Your Kids (& husbands) to Eat Veggies & Fruit

Frozen Popsicles & Green Drinks

Yellow Banana Boats
2 small banana or 1 large
4 small yellow peppers
5 baby carrots
8 oz coconut milk or one of your choice
8 oz organic orange juice
1 tsp of pure vanilla

Very Berry Popsicles
2 large handfuls of purple kale (not stems)
1 small handful of spinach
1/1 Cup of each berry; blueberries, strawberries, raspberries, balckberries
8oz of Milk (coconut, almond or coconut water)
8 oz of organic apple sauce

Zesty Green Smoothies
1 large handful of greens
1 celery stick
1 granny apple
1 small piece of ginger (pinky nail size)
4 Tbsp of fresh lime juice
8 oz of coconut water
16 oz of water

Corporate Lunch N Learns

Care for your Employees and they will care about your Business

1. Building the immune system; Fighting the Winter Bugs
Building your immune system & what to do if you get sick

2. Improving work place; lighting, chairs, desks, snacks, lunch room.
Discovering how to make simple changes in the workplace.

3. Stress management; Can Stress Really Kill You?
Yes it can, reducing stress level at home & work.

4. Are your emotions affecting your work?
Toxic, negative or unhappy emotions can be affecting your health

5. This is your brain on chemicals.
Chemical; environmental, food, medication & water all have serious effects on the brain.

6. 15 ways to achieve a prosperous life
Wealth of happiness, flourish in joy, success in relationships, good fortune in spiritual blessings

7. What’s up with the gut?
The gut is the central part of the immune system and regulates so much of our health, if it isn’t happy no one is happy!

8. Positive relations in the work place
Holding grudges against a co-workers or a boss is like you drinking poison and hoping they die as a result.

9. Your career; like it, love it or leave it.
Having a positive or negative attitude in the workplace can affect the entire team. Make the decision to like it or leave it.

10. How your adrenal health can affect your job.
Adrenal fatigue affects about 80% of all people! Chronic stress and lifestyle affects the body’s ability to recuperate from physical, mental or emotional stress.

11. Gluten Free- what is it all about?
Is it a fad diet or is there really something to it? Should you be Gluten Free?

12. Stress of parenting and working full time
Finding a balance between work & home is the key to less stress and more happiness.

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

Avocado Chicken Salad


2-3 boneless, skinless chicken breasts

1 avocado, mashed

1/4 chopped onion

Juice from 1/2 lime

2 Tbsp. cilantro

Salt and pepper to taste


Cook chicken breast until done, let cool, then shred.  Mix with all other ingredients.