Chicken Salad
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Serving Size: 4 servings
Ingredients for wraps: 8 pieces of lettuce, washed and still whole 3 Chopped green onions Any fresh herbs you want to add! |
Ingredients for chicken salad:
2 Chicken Breast, cooked 1 Avocado, mashed 1/2 tsp garlic powder 1/2 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.
Salad Dressing
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Ingredients:
1 can full-fat coconut milk, refrigerated overnight 2 Tbsp minced yellow onion 1 tsp garlic powder 2 Tbsp apple cider vinegar 3 Tbsp chopped fresh chives |
2 Tbsp dried Oregano
1½ Tbsp chopped fresh basil 1 Tbsp dried dill 1 tsp sea salt black pepper, to taste |
1) Add the entire container of coconut milk to a bowl.
2) Mix in all other ingredients.
3) Allow dressing to sit in refrigerator for 20 minutes before serving.
2) Mix in all other ingredients.
3) Allow dressing to sit in refrigerator for 20 minutes before serving.
For more about dress see blog post www.balancedwellnessnutrition.com
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.
Guacamole
Serving Size: 2
Ingredients:
1 Avocado, save pit Juice of 1/2 lemon or lime
1/2 t Garlic powder 1/4 t salt
Add ins: tomato, onion, cilantro, apple cider vinegar (1 t), spices
Instruction:
1) Mash the avocado, or if it is too hard to mash you can puree it in a food processor.
2) Add in juice and spices
3) To store place in container with pit, cover with seran wrap to make a seal TOUCHING THE GUAC, and put 1/2 inch of water on top of the seran OR place in a ziploc bag and suck all the air out of bag while sealing it. To serve out of bag cut the corner and squeeze out.
Ingredients:
1 Avocado, save pit Juice of 1/2 lemon or lime
1/2 t Garlic powder 1/4 t salt
Add ins: tomato, onion, cilantro, apple cider vinegar (1 t), spices
Instruction:
1) Mash the avocado, or if it is too hard to mash you can puree it in a food processor.
2) Add in juice and spices
3) To store place in container with pit, cover with seran wrap to make a seal TOUCHING THE GUAC, and put 1/2 inch of water on top of the seran OR place in a ziploc bag and suck all the air out of bag while sealing it. To serve out of bag cut the corner and squeeze out.
