Chicken Salad
Serving Size: 2 lunches
Ingredients for wraps: 6 pieces of lettuce, washed and still whole Sprouts 3 Chopped green onions Any fresh herbs you want to add! |
Ingredients for chicken salad:
1 Chicken Breast, cooked 1 Avocado, mashed 1/4 tsp garlic powder 1/4 tsp onion powder Pinch of sea salt Pinch of pepper |
1) Cut up chicken in small pieces and mix with mashed avocado and spices.
2) Take 1 piece of lettuce and line with 1/6 of the chicken salad. Top with sprouts, onions and any other veggies.
3) Repeat with other 5 pieces of lettuce.
2) Take 1 piece of lettuce and line with 1/6 of the chicken salad. Top with sprouts, onions and any other veggies.
3) Repeat with other 5 pieces of lettuce.
Spinach Salad
, 1) Allow 1/4 cup of blue berries to thaw overnight in bowl. In the morning drain excess fluid.
2) Fill bowl with chopped spinach, lettuce & fresh herbs.
3) Top with beans or 1/2 breast chicken, sprouts, blueberries, carrots and any other veggies.
4) Mix olive oil, balsamic vinegar, salt and pepper in small container, or use left over ranch from dinner 12 and pack separate from the salad, if eating lunch at work.
2) Fill bowl with chopped spinach, lettuce & fresh herbs.
3) Top with beans or 1/2 breast chicken, sprouts, blueberries, carrots and any other veggies.
4) Mix olive oil, balsamic vinegar, salt and pepper in small container, or use left over ranch from dinner 12 and pack separate from the salad, if eating lunch at work.
Antipasto
Serving Size: 2
Ingredients: 1 Container Organic Cherry Tomatoes 10 Olives Handful of Basil leaves |
1/2 Red Pepper, sliced
1 Avocado, sliced 1 Chicken Breast 1/2 Lemon optional: artichokes, chick peas, other vegetables |
Instructions:
1) Preheat oven to 375 degrees.
2) Slice lemon in 3. Thinly slice 1/3 of the lemon and set it aside.
3) In a medium pan heat oil over medium heat. Cut the chicken in half and add chicken to pan.
4) Season the side of chicken facing up with the juice of 1/3 of the lemon, salt and pepper.
5) After 3 minutes flip the chicken. Season the cooked side with lemon, salt and pepper.
6) Place the thin slices of lemon on top of the chicken and place in the oven to finish cooking.
7) Cook until done.
8) While chicken is cooking; wash and arrange other ingredients on cutting board or large plate.
9) When chicken is done slice it into 1" pieces and add to plate/board.
10) Drizzle olive oil over everything and add salt and pepper.
1) Preheat oven to 375 degrees.
2) Slice lemon in 3. Thinly slice 1/3 of the lemon and set it aside.
3) In a medium pan heat oil over medium heat. Cut the chicken in half and add chicken to pan.
4) Season the side of chicken facing up with the juice of 1/3 of the lemon, salt and pepper.
5) After 3 minutes flip the chicken. Season the cooked side with lemon, salt and pepper.
6) Place the thin slices of lemon on top of the chicken and place in the oven to finish cooking.
7) Cook until done.
8) While chicken is cooking; wash and arrange other ingredients on cutting board or large plate.
9) When chicken is done slice it into 1" pieces and add to plate/board.
10) Drizzle olive oil over everything and add salt and pepper.
Salad Dressing
With dinner 12 or See blog post www.balancedwellnessnutrition.com
Chicken Soup
Begin by making the broth:
1) Place chicken carcass, 3 Bay leaves, 1 Onion cut into 6 pieces, 2 carrots cut into big chunks and 2 Tbsp apple cider vinegar in crockpot or stock pan.
2) Cover chicken completely with water. Let the pot sit for 20 minutes when water is added before turning the heat on.
3) After 20 minutes bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer overnight.
4) In the morning drain all broth off of bones and vegetables. Discard of all vegetables and bones.
1) Place chicken carcass, 3 Bay leaves, 1 Onion cut into 6 pieces, 2 carrots cut into big chunks and 2 Tbsp apple cider vinegar in crockpot or stock pan.
2) Cover chicken completely with water. Let the pot sit for 20 minutes when water is added before turning the heat on.
3) After 20 minutes bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer overnight.
4) In the morning drain all broth off of bones and vegetables. Discard of all vegetables and bones.
1) In a new pot sautee onions in olive oil for 5 minutes. Add carrots and garlic, and cook for 3 minutes.
2) Add broth, chicken, celery, chard and spices
3) Cook for 20 minutes or until done.
2) Add broth, chicken, celery, chard and spices
3) Cook for 20 minutes or until done.
Quinoa Salad
Serving Size: 6
Ingredients: 1/2 pound sugar snap peas 1 1/2 cups quinoa, rinsed and drained 1/4 cup plus 1 tablespoon extra-virgin olive oil |
3 tablespoons apple cider vinegar Salt and pepper 1/2 cup sunflower seeds 1/2 cup minced green onions |
Instructions:
1) In a small saucepan of boiling water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2) In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3) In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the sunflower seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
1) In a small saucepan of boiling water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2) In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3) In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the sunflower seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.